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| 3
Course Prix Fixe Dinner Menu
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$35 |
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First
Course
|
(Choice
of one) |
Soup
of the Day |
Salad |
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Second
Course
|
Pan
Roasted Organic Chicken |
Fish
of the Day |
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Third
Course
|
Chef's
Dessert |
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| Coffee
or Tea included |
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| Dinner
Menu |
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Appetizers |
|
Lightly
Breaded Fried Calamari
Marinara
Sauce
*Cabernet
Sauvignon, Dancing Bull, California 2006 |
9* |
|
Classic
Shrimp Cocktail
House
Cocktail Sauce
*Chardonnay,
Channing Daughters, “Scuttlehole”, Long Island,
NY 2007 |
15 |
Tuna
Tartare
Fresh
Ginger, Chives, Shallots, Organic Onion Sprouts, Potato
Gaufrette, Ginger Soy Sauce
*Chablis,
Domain Laroche, Saint Martin, France 2006 |
13* |
Mini
Burgers
Dijon
Mustard, Sour Pickle
*Pinot
Noir, Bear Boat, Russian River Valley, 2006 |
12* |
Jumbo
Lump Crab and Rock Shrimp Cake
Green
Apple Salad and Caper Remoulade
*Sancerre,
Pascal Jolivet "Chateau du Nozay", France 2006
|
13* |
Seared
Sea Scallops
Sautéed
Black Grapes, Toasted Almonds, Shallots, Port Wine Reduction
*Riesling,
Milbrandt, Washington 2006 |
15* |
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*This
dish can be served as an entree portion. |
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Soup
of the Day |
8 |
Chicken
Noodle Soup
Gemeli
Pasta, Fresh Cilantro |
8 |
| Clarke
Cooke House "Newport Clam
Chowder" |
8 |
| |
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Park
South Salad
Mmixed
Greens, Haricots Verts, cucumbers , goat cheese crostini,
balsamic vinaigrette |
11 |
Baby
Frisée
and Pear Salad
Candied
Pecans, Red Onion, Maytag Blue Cheese |
11 |
Baby
Arugula Salad
red
onions, roasted pistachio, shaved pecorino, dried figs,
champagne-Dijon vinaigrette |
12 |
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Grilled
Atlantic Salmon
Cous
Cous Primavera, Shaved Fennel and Radicchio
*Chardonnay,
St. Francis, Sonoma County, 2006 |
23 |
Sesame
Crusted Wasabi Tuna
Steamed
Japanese Rice and Ginger Emulsion
*Riesling,
Hugel, Alsace, France 2007 |
27 |
Roasted
East Coast Halibut
Sweet
Corn Risotto, Sautéed Spinach, Orange Beurre Blanc
*Sauvignon
Blanc, Cakebread, Napa Valley 2008 |
27 |
Spaghetti
Alle Vongole
White
Wine Poached Manilla Clams, Spinach, Pecorino, Cherry
Tomato Garlic Sauce
*Pinot
Grigio, Santa Margherita, Italy 2007 |
19 |
Tarragon
Marinated Grilled Shrimp
roasted
red peppers, capers, fingerling potatoes, lemon aoili,
truffle essence
*Torrontes,
Michel Torino "Don David", Cafayate Valley,
Argentina 2007 |
25 |
Pan
Roasted Organic Chicken
Mushroom
Risotto, Lemon Essence, Haricots Verts
*Tempranillo,
Zucardi Q, Argentina, 2005 |
22 |
Park
South Burger
Beefsteak
Tomato, Mesclun Greens, Seasoned French Fries
*Beaujolais
Villages, Louis Jadot, France 2007 |
15 |
Espresso
Rubbed Filet Mignon
Roasted
Garlic Mashed Potato, Wilted Spinach, Espresso Compound
Butter
*Cabernet
Sauvignon, Sequoia Grove, Napa Valley, California 2005 |
35 |
Surf
and Turf
Sesame
Crusted Wasabi Tuna and Espresso Rubbed Filet Mignon
*Chardonnay,
Rapitala "Grand Cru", Sicily, Italy 2005 |
31 |
New
York Strip Steak
Crushed
yukon gold, leeks, baby carrots, natural jus
*Amarone,
Le Ragose, Italy 2003 |
32 |
Crispy
Long Island Duck Breast
parsnip
puree, duck confit, pomegranate-Apple cider reduction
*Cabernet
Franc, Palmer, “Proprietor’s Reserve”,
Aqueboque, New York |
23 |
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| Sides |
6 |
| Mashed
Potatoes |
French
Fries |
Spinach |
| Haricots
Verts |
Risotto |
Cous
Cous |
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Chef
De Cuisine: Hector Tice
Live
Jazz every Friday and Saturday at 9:30 PM
A
service charge will be added for parties of 6 or more.
Ask
your server about hosting a private party.
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