Homemade cured gravlax accented with a smoked trout mousse topped with black caviar
Calamari Salad
Light crispy calamari on a bed of mixed greens, tossed with roasted cashews in a blood orange vinaigrette
Petatou
Park Bistro "signature" petatou, warm fingerling potatoes with shallots and nicoise olives accented with fresh basil crowned with a golden layer of farm goat cheese
Duck Confit Salad
Duck confit with frisee greens, lardons, brioche croutons in a sherry vinaigrette
Wild Mushroom Ravioli
Homemade Ravioli stuffed with wild mushrooms covered in a white truffle sauce with shaved aged parmesan
Traditional French Onion Soup
Topped with carmelized aged Gruyere
MAIN COURSES
Striped Sea Bass
Pan roasted stripped sea bass baked in a natural tomato broth placed on sautéed leeks with tender fingerling potatoes
Grilled Salmon
Atlantic wild salmon on a bed fresh creamed spinach infused with delicate truffles
Long Island Sea Scallops
Jumbo North Fork sea scallops with a rich cauliflower puree drizzled with fresh chive oil
Roasted Chicken
Free range oven roasted chicken in an au jus sauce with white truffles over a hash of fresh corn, spinach, and fingerling potatoes
Coq Au Vin
A "French classic" slow cooked marinated chicken with pearl onions and mushrooms with creamy mashed potatoes and a crust of bread, Perfection
Spicy Beef Salad
Grilled flank steak with a peanut ginger sauce over haricot verts, button mushrooms finished with toasted sesame seeds
Pistachio Chicken Salad
Pistachio encrusted payards of chicken with assorted baby greens and dried grapes topped with a parmesan tuile
Bistro Burger
Lean ground sirloin, filet of beef and New York strip steak molded to perfection on a grilled buttery brioche bun with aged gruyere and sauteed mushrooms with pommes frites.
Quiche du Jour
"Park Avenue Catering" Special recipe
Croque Monsieur
Parisian Sandwich with melted Gruyere and honey ham and fresh bechamel
Hanger Steak
Pan roasted hanger steak in a classic garlic butter sauce with sauteed spinach and "New York's Best" pommes frites
LUNCH "LE PRIX FIXE"
3 Courses
Salmon Gravlax
Homemade cured gravlax accented with a smoked trout mousse topped with black caviar
Petatou
Park Bistro "signature" petatou warm fingerling potatoes with shallots and nicoise olives accented with fresh basil and crowned with a golden layer of farm goat cheese
Soup de jour
Homemade organic vegetable stock based soups
House Salad
Assorted baby greens with sauteed cherry tomatoes in a wine vinaigrette
Grilled Salmon
Atlantic wild salmon on bed fresh creamed spinach infused with delicate truffles
Croque Mousieur
Parisian sandwich with melted gruyere and honey ham and fresh béchamel
Coq Au Vin
A "French classic" slow cooked marinated chicken with pearl onions and mushrooms With Creamy mashed potatoes and a crust of bread, Perfection
Hanger Steak
Pan roasted hanger steak in a classic garlic butter sauce with sauteed spinach and "new Yorks Best" pommes frites
Dark Chocolate Mousse
Vanilla bread pudding
Sorbet
Fresh strawberries and cream
DINNER
APPETIZERS
Salmon Gravlax
Homemade cured gravlax accented with a smoked trout mousse topped with black caviar
Calamari Salad
Light crispy calamari on a bed of mixed greens, tossed with roasted cashews in a blood orange vinaigrette
Petatou
Park Bistro's signature "Petatou", warm fingerling potatoes with shallots and nicoise olives accented with fresh basil crowned with a golden layer of farm fresh goat cheese
Duck Confit Salad
Duck confit with frisee greens, lardons, brioche croutons in a sherry vinaigrette
Wild Mushroom Ravioli
Homemade Ravioli stuffed with wild mushrooms covered in a white truffle sauce with shaved aged parmesan
Fresh Foie Gras
Imported farmed fresh foie gras with a port wine demi glaze with a pear and cherry chutney, buttery brioche rounds finished with dried imported figs
Traditional French Onion Soup
Topped with carmelized aged Gruyere.
MAIN COURSES
Striped Sea Bass
Pan roasted stripped sea bass baked in a natural tomato broth placed on sauteed leeks with fingerling potatoes
Grilled Salmon
Atlantic wild salmon on a bed fresh creamed spinach infused with delicate truffles
Long Island Sea Scallops
Jumbo North Fork sea scallops with a rich cauliflower puree drizzled with fresh chive oil
Poor Man's Lobster
Monk Fish rolled in an olive tapenade seared to perfection on a bed of haricot verts and fingerling potatoes
Roasted Chicken
Free range oven roasted chicken in an au jus sauce with white truffles over a hash of fresh corn, spinach, and fingerling potatoes
Coq Au Vin
A "French classic" slow cooked marinated chicken with pearl onions and mushrooms with creamy mashed potatoes and a crust of bread, Perfection
Crispy Duck
Oven brown breast of duck sliced over braised red cabbage with a brandy griottine cherry sauce
Rack of Lamb
Grilled rack of lamb au jus with a mint pear chutney and traditional potato gratin with baby vegetables
New York Steak
Grilled Prime New York Sirloin Steak with a cognac pepper corn sauce and jumbo beer battered onion rings
Hanger Steak
Pan roasted hanger steak in a classic garlic butter sauce with sauteed spinach and "New York's Best" pommes frites
Filet Mignon
8 oz. prime filet of beef with a bourtilais foie gras sauce and cauliflower gratin with and grilled asparagas