Research and order delicious food from the up-to-date
Park Avenue Spring Menu : Appetizers |
Peekytoe Crab & Avocado Toast Raspberry Hot Sauce | $19.00 | |
Cured Lemon Caesar | $16.00 | Tri colore salad rustic croutons |
Mediterranean Octopus | $18.00 | Chorizo vinaigrette fava beans |
Ricotta Cavatelli | $17.00 – $28.00 | Lamb finocchiona fennel & chilis |
Park Avenue Spring Menu : Raw |
Hamachi Tartare | $19.00 | Charred pineapple chimichurri |
Pastrami Carpaccio | $18.00 | Pumpernickel rye smoked onion |
Pickled Herring | $14.00 | Pommery mustard saffron potatoes |
Park Avenue Spring Menu : Blend Your Own Bellini Bar |
Hibiscus & Orange | $9.00 | |
Rhubarb & Strawberry | $9.00 | |
Spring Pea & Lime | $9.00 | |
Apricot & Lavender | $9.00 | |
Elderflower & Raspberry | $9.00 |
Park Avenue Spring Menu : Early Harvest |
Spring Pea Soup | $15.00 | FarmerÂs cheese wasabi |
Rainbow Carrots | $16.00 | Mint buttermilk, honey parmesan frico |
3 Bean Salad | $17.00 | Hazelnut aillade fresh ricotta |
Roasted Baby Beets | $18.00 | Pistachio pesto danish blue cheese |
Park Avenue Spring Menu : For The Table |
Thick-Cut Nueske’s Bacon | $7.00 | |
Potato Latkes | $7.00 | |
Breakfast Sausage, Maple Syrup | $7.00 | |
Leek Gratin | $10.00 | Tomato jam, mozzarella |
Roasted Cauliflower | $10.00 | Salsa verde |
Potato Latkes | $10.00 | Creme fraiche, apricot |
Burnt Asparagus | $10.00 | Aged balsamic |
Grilled Broccoli Rabe | $10.00 | Romesco |
Park Avenue Spring Menu : Spring Mains |
Free Range Chicken | $29.00 | Mushroom Âpot pie brioche croutons |
King Salmon | $35.00 | Artichokes, apricots, arugula, snap peas |
Spring Succotash | $23.00 | Carolina gold hen egg |
Viking Village Scallops | $38.00 | Marrow braised leeks blonde morels |
Park Avenue Spring Menu : Spring Meats |
Rabbit Wellington | $32.00 | Peas & carrots sherry cream |
Grass Fed Hanger Steak | $35.00 | Nose to tail beets lemon vincotto |
Colorado Lamb Chops | $49.00 | Rhubarb panzanella fresh basil & mint |
Berkshire Pork Chop | $37.00 | Ramps, field peas, cornbread grits |
Park Avenue Spring Menu : Classics |
Halibut | $39.00 | Black truffles brioche crusted egg |
Everything Branzino | $33.00 | Smoked cream cheese pickled onions |
Park Avenue Spring Menu : Classics For Two |
Whole Roasted Sea Bass | $42.00 | Toasted fregola fennel caponata |
Dry Aged Rib Steak | $55.00 | Green garlic popovers ramp mustard |
Park Avenue Spring Menu : Desserts |
Park Avenue Chocolat Cube | $15.00 | Chocolate ancho sorbet |
Sticky Toffee Carrot Cake | $10.00 | Roasted pineapple, cream cheese sherbert |
Pista Chio Crepe Cake | $12.00 | California strawberry sauce, strawberry pepper sorbet |
Park Avenue Spring Menu : Spring Sundaes |
Mint Chocolate | $12.00 | Fresh mint ice cream, lavender fudge sauce |
Rhubarb & Redra Spberry | $12.00 | Vanilla creme fraiche mousse cake rhubarb-raspberry sauce |
Sprin Ghibiscus Cordial | $10.00 | Barman b. schneiderÂs own. Dried hibiscus petals and cane sugar combine to create. This refreshing floral liqueur with notes of honeysuckle, citrus zest and spring dew |
Park Avenue Spring Menu : Coffee |
Espresso | $5.20 | |
Cappuccino | $5.50 | |
Latte | $5.25 | |
Brewed Coffee | $4.75 |
Park Avenue Spring Menu : Spring Tea |
By brew lab tea, an artisanal nyc based company |
Gingery Chai | $4.00 | Black tea with warming spices |
Maple Rooibos | $4.00 | Toasted caramel, fenugreek |
Pan-Fired Green | $4.00 | Simple green |
Cran-Apple | $4.00 | Blend of black teas |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.