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Eat, Drink & Be Merry

Download Dinner Menu PDF

appetizers
FRIED SUNCHOKES | 9
creamy harissa & lemon zest
VENISON CARPACCIO* | 15
classic angus beef tartare, capers & crispy bone marrow
DEMONS ON HORSEBACK | 16
lardo-wrapped smoked prawns, remoulade & cucumber
PORCINI & NETTLE GNOCCHI | 13 or 20
fiddlehead fern, spinach, mushrooms & Pt. Reyes toma
PICKLED SARDINE TOAST | 13
Monterey sardines, pickled young garlic, spring onion & green garlic pesto
BRAISED LAMB TONGUE* | 14
french fingerling potatoes, mustard greens, soft cooked hen egg & green garlic pesto

salads & soups
SHAVED GARDEN SALAD | 14
chiogga beets, carrots, roasted turnips, charred spring onion, pepato cheese & meyer lemon vinaigrette
SWEET BABY LETTUCES | 12
pea tendrils, snap peas, shaved breakfast radish, rye croutons & honey dijon vinaigrette
ROASTED DELTA ASPARAGUS | 14
wild arugula, sieved egg, guanciale & mustard vinaigrette
CARROT SOUP | 12
cumin, carrot-top pistou & crème fraîche

jenn’s classics
BRUSSELS SPROUT CHIPS | 9
WAGYU BEEF JERKY | 7
SMOKED DEVILED EGGS | 2 EA
bacon, pickled jalapeño & chive
CRISPY LEMON CHIPS | 14
burrata, chickweed, sorrel & hawaiian black sea salt
PT FRIES* | 14
truffle, soft-cooked egg & caviar
“MARLOWE” BURGER* | 15
caramelized onion, cheddar, bacon, horseradish aïoli & fries
THE BAR STEAK* | 29
12oz grass fed bistro filet, french fries & buttered red wine jus

fish & shellfish
PAN-ROASTED SKATE *| creamed savoy cabbage, romanesco, mustard gribiche, fried capers & crispy shallots 28
ROASTED SEA BASS* | braised fennel, celeriac purée, baby artichokes, cerignola olive, meyer lemon relish & salmoriglio 28
SEARED SEA SCALLOPS* | buttered peas, Nueske’s bacon, saffron cream & pea tendrils 29
PRINCE EDWARD ISLAND MUSSELS | young fennel, leek & saffron broth, herbed garlic bread & fennel fronds 21

meat & poultry
“POULET NOIR”* | black truffle, herb stuffing, pecans & currants (please allow 30 minutes) 28
DUO OF COLORADO LAMB* | lamb loin & housemade rosemary sausage, potato purée, baby carrots, favas & lavender jus 36
GRILLED PORK CHOP* | brussels sprouts, new potatoes & morcilla sausage, pickled onions & mustard jus 27
C.A.B. NY STEAK* | braised angus beef, roasted bone marrow & garlic breadcrumbs, crispy yukon potatoes, baby vegetables & red wine jus 34

vegetable sides
HERB STUFFING | pecans & currants 8
BROWN BUTTER BRUSSELS SPROUTS | parmesan & chili flakes 8
WOOD OVEN-ROASTED TOKYO TURNIPS | anchovy & breadcrumbs 8
FRENCH FRIES | parsley & horseradish aïoli 6
TWICE-BAKED POTATO | crème fraîche, cheddar & scallion 8

ARTISANAL CHEESE PLATE
aged by THE CELLARS AT JASPER HILL | Greensboro, Vermont
HARBISON | bloomy rind cows’ milk | Jasper Hill Farm
BAYLEY HAZEN | blue-veined raw cows’ milk| Jasper Hill Farm
CLOTHBOUND CHEDDAR | aged cows’ milk | Cabot Creamery
PER OUNCE | 8 A SELECTION OF ALL THREE| 21

*Consuming raw or undercooked proteins may increase your risk for foodborne illness.



Park Tavern Dinner
©2011 frankenyimages.com

Download Lunch Menu PDF

appetizers
FRIED SUNCHOKES | 9
creamy harissa & lemon zest
PICKLED SARDINE TOAST | 13
Monterey sardines, pickled young garlic, spring onion & green garlic pesto
CRISPY LEMON CHIPS | 14
burrata, chickweed, sorrel & hawaiian black sea salt
VENISON CARPACCIO | 15
classic angus beef tartare, capers & crispy bone marrow

salads & soups
SWEET BABY LETTUCES | 12
pea tendrils, snap peas, shaved breakfast radish, rye croutons & honey dijon vinaigrette
SHAVED GARDEN SALAD | 14
chiogga beets, carrots, roasted turnips, charred spring onion, pepato cheese & meyer lemon vinaigrette
ROASTED DELTA ASPARAGUS | 14
wild arugula, sieved egg, guanciale & mustard vinaigrette
CARROT SOUP | 12
cumin, carrot-top pistou & crème fraîche

jenn’s classics
BRUSSELS SPROUT CHIPS | 9
WAGYU BEEF JERKY | 7
SMOKED DEVILED EGGS | 2 EA
bacon, pickled jalapeño & chive
PT FRIES* | 14
truffle, soft-cooked egg & caviar
DEMONS ON HORSEBACK | 16
lardo-wrapped smoked prawns, remoulade & cucumber
“MARLOWE” BURGER* | 15
caramelized onion, cheddar, bacon, horseradish aïoli & fries
THE BAR STEAK* | 27
12 oz. c.a.b. bistro filet, french fries & buttered red wine jus

entrées
BRAISED LAMB TONGUE* | french fingerling potatoes, mustard greens, soft-cooked hen egg & horseradish 14
ROASTED SEA BASS | braised fennel, celeriac purée, baby artichokes, cerignola olive, meyer lemon relish & salmoriglio 28
PRINCE EDWARD ISLAND MUSSELS* | young fennel, leek & saffron broth,
herbed garlic bread & fennel fronds 21
“POULET NOIR”* | black truffle, herb stuffing, pecans & currants (please allow 30 minutes) 28
C.A.B. NY STEAK* | braised kobe beef, roasted bone marrow & garlic breadcrumbs, crispy yukon potatoes, baby vegetables & red wine jus 33

sandwiches
with choice of french fries or green salad
“MARLOWE” FRIED CHICKEN SANDWICH | caesar aïoli, bacon & field greens 14
SMOKED SALMON CLUB | chopped deviled eggs, butter lettuce & New York rye with pickled cucumber salad 16
FRIED DUCK EGG SANDWICH | Nueske’s bacon, avocado, frisée & green garlic pesto 14
ROASTED VEGETABLE FOCCACIA | served warm with harissa aïoli, provolone & arugula 15

ARTISANAL CHEESE PLATE
aged by THE CELLARS AT JASPER HILL | Greensboro, Vermont
HARBISON | bloomy rind cows’ milk | Jasper Hill Farm | asian pear & chive oil
BAYLEY HAZEN| blue-veined raw cows’ milk| Jasper Hill Farm | dates, almonds & red vein sorrel
CLOTHBOUND CHEDDAR | aged cows’ milk | Cabot Creamery | apple & cardamom chutney
PER OUNCE | 8 A SELECTION OF ALL THREE | 21

*Consuming raw or undercooked proteins may increase your risk for foodborne illness.



Park Tavern Dinner
©2011 frankenyimages.com

Download Brunch Menu PDF

TOAST
AVOCADO | seeded whole wheat, chile, lemon & sea salt 10
FROMAGE BLANC TART| cucumber, black olive & red onion 8
DUNGENESS CRAB | creamy harissa, shaved fennel & lemon 13
CHALLAH | butter, cinnamon & sugar 7

WARM PASTRIES
by Starter Bakery
BRETON BUTTER CAKE | 6
CHERRY & PISTACHIO COFFEE CAKE | 6
LEMON BREAD | 5
CREAM CHEESE DANISH | 6

FRUIT & Grains
GRAPEFRUIT BRÛLÉE | 7
Beurremont crème fraîche
BANANA COCONUT FRITTERS | 9
vanilla strawberry & chocolate-coffee-rum sauces
STRAWBERRY, KIWI & ORANGE | 10
whipped coconut & coconut-citrus water
POMELO & AVOCADO | 8
cottage cheese & cracked black pepper

SWEETS
from the griddle
BUTTERMILK PANCAKES | Vermont maple syrup & Beurremont 83% butter 12
OATMEAL WALNUT RAISIN PANCAKES | pink lady apples, Beurremont 83% butter & Vermont maple syrup 12
BRIOCHE FRENCH TOAST | seckel pear & vanilla-almond caramel 13

WARM BAGUETTE
THREE NUT BUTTERS | made in house with chestnut honey 9
JAM, JELLY & MARMALADE| made in house with Beurremont 83% butter 9

SAVORIES
SWEET BABY LETTUCES | pea tendrils, snap peas, shaved breakfast radish, rye croutons & honey dijon vinaigrette 12
CRISPY POLENTA CAKES* | wild mushrooms, poached eggs, arugula, truffle salsa verde & shaved parmesan 17
CAST IRON-BAKED FARM EGGS* | sautéed baby spinach, jamón serrano & Gruyère cheese 15
SMOKED SALMON BENEDICT* | horseradish cream, fines herbes, poached egg & country bread 17
SMOKED COD CAKE* | poached egg, mustard greens & herbed caper hollandaise 16
BRAISED LAMB TONGUE* | french fingerling potatoes, mustard greens,
poached hen egg & horseradish 14
PAN-FRIED CORNED BEEF HASH* | crispy potato, poached egg, arugula & red wine jus 16
WARM OPEN-FACED DEVILED EGG SANDWICH* | pickled jalapeño, chicken breast, bacon & provolone cheese 14
FRIED DUCK EGG SANDWICH* | Nueske’s bacon, avocado, frisée & green garlic pesto 14
MARLOWE BURGER* | caramelized onion, cheddar, bacon, horseradish aïoli & fries 15

BRUNCH COCKTAILS
individual & pitcher
MIMOSAS | 8
Orange or Grapefruit & bubbles
HUMMINGBIRD | 9 & 36
St. Germain, bubbles & raspberry
JOHN DALY | 10 & 36
Tea-infused vodka & lemonade
SATURDAY MORNING CARTOON | 12
Ron Zacapa 23, Amaro Montenegro, milk & cereal
BLUE MOUNTAIN FLOAT | 12
Michter’s small batch bourbon, root beer & crème fraîche
BRUNCH CUP | 11
City of London gin, Cardamaro, Pimms No.1 & ginger ale
BOOZY SMOOTHIE | 11
Bulleit bourbon, banana, espresso & vanilla
PISCO PUNCH | 11
Encanto Pisco, Averell Damson gin, pineapple gum & lime
CAFÉ CORRECTO | 11
Fernet branca, Borghetti espresso liqueur & cold brew coffee

BUBBLES & BOOZE
DEATH IN THE AFTERNOON | 12
Prado Pastis & prosecco
KHALEESI | 12
Calisaya & brachetto d’acqui
APEROL SPRITZ | 12
Aperol, bubbles & soda

brunch BLOODIES

PT BLOODY MARY * | 11
Russian Standard vodka, tomato juice,
horseradish, worcestershire & Tabasco
MICHELADA | 8
Sudwerk Pilsner, lemonade,
housemade hot sauce & pickled jalapeño

*Not vegetarian friendly

Park Tavern Dinner
Park Tavern Dinner

Download Dessert Menu PDF

DESSERTS

tcho chocolate crème brûlée 8
chocolate biscotti, chili, lemon zest & sea salt

trio of rhubarb 8
rhubarb, crème fraîche, candied walnuts & cardamom

apple cheddar crisp 8
fuji apples, cabot cheddar, oat topping & vanilla ice cream

coconut bread pudding 8
coconut caramel, toasted coconut & kaffir lime ice cream

April’s “birthday” cake 9
Chef Jenn’s lemon cake, raspberry compote & lemon cream cheese

ARTISANAL CHEESE PLATE
aged by THE CELLARS AT JASPER HILL | Greensboro, Vermont
HARBISON| bloomy rind cows’ milk | Jasper Hill Farm | pear & chive oil
BAYLEY HAZEN| blue-veined raw cows’ milk| Jasper Hill Farm | dates, almonds & sorrel
CLOTHBOUND CHEDDAR | aged cows’ milk | Cabot Creamery | apple & cardamom chutney
PER OUNCE | 8 A SELECTION OF ALL THREE | 21

SWEET & FORTIFIED WINES
SAUTERNES | Château Roûmieu-Lacoste Bordeaux, France, 2011 15
BRACHETTO | Marenco Pineto Acqui, Piedmont, 2012 13
LIMONCELLO | housemade Meyer & Eureka Lemons 9
VIN SANTO DI CARMIGNANO | Villa Artimino “Occhio di Pernice,” Tuscany, 2006 13
VISCIOLA | Luigi Giusti Marche, Italy, NV 11

COFFEE & tea
coffee by STUMPTOWN COFFEE ROASTERS | Portland, Oregon
ESPRESSO DRINKS | Hair Bender Espresso Blend 4
COFFEE | Holler Mountain Coffee Blend Small Press Pot 5 | Large Press Pot 10
TEAS | Mighty Leaf Earl Grey, Green, Mint & Chamomile 4

Park Tavern dessert
Park Tavern dessert

Cocktails
DOUBLE ISAAC | 12
Reposado tequila, pepper-agave nectar, lemon & lemon bitters
THE SHINING STAR | 12
El Dorado rum, Punt e Mes, chamomile-cranberry & bitters
PT OLD FASHIONED| 12
Old Overholt rye, cherry & bitters
SMOKED TEA SOUR | 13
El Jolgorio mezcal, smoked tea, egg whites & grapefruit
RYE TAI | 12
Michter’s Straight rye, Combier, orgeat, lime & orange bitters
MARTINEZ | 11
Hayman’s Old Tom gin, rouge vermouth, maraschino & bitters
KENTUCKY MULE | 12
PT single barrel Buffalo Trace bourbon, lemon & ginger beer
ED’S NEGRONI | 11
City of London dry gin, Campari & vermouth
MARY ETTA’S BUBBLES | 11
Bubbles, framboise & lemon twist
COUNTRY LAWYER | 13
Knob Creek bourbon, Zucca amaro, vermouth & bitters

PARKS & RECREATIONAL DRINKING
WASHINGTON SQUARE | 12
Lemoncello, Aperol, Canton ginger, lemon & prosecco
LEGION OF HONOR | 12
Tariquet VS, Tempus Fugit Kina L’Avion D’Or, lemon & tonic
TREASURE ISLAND | 13
Barrel-aged gin, fennel syrup, Dolin Genepy des Alps & lemon
DUBOCE | 12
Bank Note scotch, yellow chartreuse, Benedictine & bitters
CANDLESTICK | 13
Michter’s Sour Mash, Cynar, blanc vermouth & orange bitters
BALBOA | 13
Blanco tequila, Petal and Thorn, lavender syrup & bitters
MCLAREN | 13
Hendrick’s gin, cucumber, lemon & ginger beer

Park Tavern Cocktails
Park Tavern Cocktails

Download the Full Wine and Spirits List

WINES by the glass / HALF CARAFE

SPARKLING
BRUT CHAMPAGNE | Laurent Perrier Tours-sur-Marne, Champagne, France, NV 20
BRUT CRÉMANT DE BOURGOGNE ROSÉ | Bailly Lapierre Bourgogne, France, NV 14
BRUT CRÉMANT DE BOURGOGNE | Chambris Bourgogne, France, NV 13
BRUT CAVA | Avinyó “Reserve,” Penedès, Spain, NV 11

WHITE
ALBARIÑO & TREIXADURA | Viña Mein Ribeiro, Spain, 2011 12|28
CHARDONNAY | Aliane “Montagny” 1er Cru, Burgundy, France, 2010 17|39
GRENACHE BLANC | Consilience Santa Barbara, California, 2012 12|28
GRILLO | Valle dell’Acate “Zagra,” Sicily, Italy, 2011 10|23
FURMINT | Királyudvar “Sec,” Hungary, 2011 13|30
SAUVIGNON BLANC | Daniel Chotard Sancerre, Loire Valley, France, 2012 15|35

PARK TAVERN HOUSE WINES
WHITE BLEND | Matthiasson California, 2012 12|28
GRENACHE ROSé | Unti Sonoma County, California, 2012 12|28
RED BLEND | Matthiasson California, 2012 12|28

RED
CABERNET SAUVIGNON | Obsidian Ridge “Obsidian Ridge Vineyard,” Lake County, 2011 14|33
NERELLO MASCALESE | Graci “Etna Rosso” Sicily, Italy, 2011 17|39
MENCIA | Losada Vinos de Finca “El Pájaro Rojo,” Bierzo, Spain, 2012 11|25
PINOT NOIR | Two Messengers Willamette Valley, Oregon, 2011 14|33
SYRAH | Red Car Sonoma Coast, California, 2010 16|37
TEMPRANILLO | Mencos Rioja, Spain, 2011 10|23
ZINFANDEL | Unti Dry Creek Valley, California, 2010 15|35

draft BEER
ANCHOR STEAM | San Francisco, California 7
FIRESTONE WALKER DBA | Paso Robles, California 7
LOST COAST LE MERLE| Eureka, California 8
NINKASI TOTAL DOMINATION IPA | Eugene, Oregon 7
REISSDORF KÖLSCH | Cologne, Germany 8
SUDWERK PILSNER | Davis, California 7

bottled BEER
AMSTEL LIGHT | Amsterdam, The Netherlands 6
ANCHOR CALIFORNIA LAGER | San Francisco, Caxlifornia 6
BOCKOR BREWERY “VANDERGHINSTE OUD BRUIN” SOUR | Bellegem, Belgium 9
ST. STEFANUS ABBEY | Ertvelde, Belgium 12
LOST COAST BREWERY DOWNTOWN BROWN | Eureka, California 6
PERONI | Lombardy, Italy 6
SPEAKEASY PAYBACK PORTER | San Francisco, California 650ml 14
TIETON CIDER WORKS “YAKIMA DRY HOPPED” | Yakima, Washington 14

Park Tavern Wine and Beer

Hours Of Operation

BRUNCH:
Saturday & Sunday: 10:00AM to 2:30PM

FRIDAY LUNCH:
Friday 11:30AM to 2:30PM

DINING ROOM:
Sunday-Thursday: 5:30PM to 10:00PM
Friday-Saturday: 5:30PM to 11:00PM

BAR:
Sunday-Wednesday: 5:00PM to 11:00PM
Thursday - Saturday: 5:00PM to 12:30AM

Friday, Saturday & Sunday: 2:30PM to 5:30PM
Cocktails and our 'Marlowe' Burger are available