Parc Bistro

Name: Parc Bistro
Address: 4067 Skippack Pike, 19474, PA, 19474
Telephone: 610-584-1146

4067 Skippack Pike, Skippack, PA 19474, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-11:00PM •Sunday: 11:30AM-8:30PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch Menu

BRUNCH

Soup Du Jour

Mixed Green Salad 7.50

with roma tomatoes, cucumbers, soy nuts and balsamic vinaigrette.

Caesar Salad 8.00

with herbed croutons and aged provolone cheese. (anchovies optional)

Jumbo Shrimp Cocktail 13.75

vodka and wasabi infused cocktail sauce.

Summer Fruit Plate 12.00

sectioned grapefruit, prosciutto with melon, and other seasonal fruit with cottage cheese, nuts and aged vinegar.

Chef’s Omelet of the Day

served with lyonnaise potatoes & toasted raisin bread.

Lobster Egg’s Benedict 14.00

two poached eggs over grilled peasant bread with lobster meat, hollandaise sauce & lyonnaise potatoes.

Saffron Capelli d’Angelo 13.50

jumbo lump crab, sun-dried tomatoes, smoked salmon and peas in Boucheron cheese cream.

Corn meal Waffle 10.50

with macadamia crumble, bruleed bananas, mixed berries and whipped cream.

Roasted Turkey Panini 10.50

sliced turkey, smoked bacon, beefsteak tomato, pepper jack and dijon mustard on seeded semolina bread with seasoned curly fries.

Sausage Gravy And Buttermilk Biscuits 10.00

served with two eggs any style, and lyonnaise potatoes.

Ahi Tuna Club 12.00

seared rare ahi with shiso leaf, tomato, pickled ginger and wasabi mayonnaise on a country white roll with BBQ kettle chips.

WOOD BURNING OVEN PIZZAS

Classic Pizza Margherita 9.75

topped with tomatoes, mozzarella cheese and fresh basil.

Charred Filet Mignon Pizza 11.75

with sliced beef tenderloin, yellow beefsteak tomato and maytag blue cheese.

Pepperoni and Caramelized Onion Pizza 10.75

with tomato and fontina cheese.

Pizza Bianca 11.50

topped with grilled asparagus, crimini mushrooms, aged cheddar, gruyere and mozzarella cheese.

Buffalo Chicken Pizza 11.00

topped with tangy buffalo sauce, grilled chicken, Longhorn Colby, celery and finished with creamy blue cheese dressing.

Bruschetta 11.75

Italian white bean mash with garlic, green onion, grilled shrimp, and white truffle oil drizzle.

SIDES

Applewood Smoked Bacon. 5.00

Lyonnaise Potatoes. 5.00

One buttermilk biscuit with sausage gravy. 6.00

Lunch Menu

LUNCH

Soup Du Jour

Mixed Green Salad 7.50

with roma tomatoes, cucumbers, soy nuts and balsamic vinaigrette.

Caesar Salad 8.00

with herbed croutons and aged provolone cheese. (anchovies optional)

Jumbo Shrimp Cocktail 13.75

vodka and wasabi infused cocktail sauce.

Beefsteak Tomato 10.25

summer ripened, sliced and stacked with marinated fresh mozzarella served with dry-cured olives, artichoke, hearts of palm ragu and balsamic syrup.

Pan Seared Diver Scallops 13.75

Chinese five spice dusted and served with wild mushroom and summer corn risotto, grilled asparagus and chive butter sauce.

Veal Cutlet Milanese 13.00

breaded and pan fried with mixed greens, pecorino Toscano and Extra Virgin olive oil.

Fiery Shellfish Curry 14.00

prawns and mussels cooked in a fragrant coconut curry sauce over basmati rice.

Grilled Angus Burger 10.50

Maytag blue cheese, applewood smoked bacon, lettuce, tomato and onion on a country white roll with BBQ kettle chips.

Omelet Du Jour

served with Lyonnaise potatoes and toasted raisin bread.

Grilled Duck Breast 13.50

huckleberry spiced over silver noodles with seasonal vegetables, pulled duck confit, spicy peanuts and blackberry brandy sauce.

Butter Poached Lobster Cake 15.00

sautéed and served atop organic tomato salad with micro greens, ricotta salata, cognac soaked cherries and Heirloom tomato vinaigrette.

Saffron Capelli d’Angelo 13.50

jumbo lump crab, sun-dried tomatoes, smoked salmon and peas in Boucheron cheese cream.

Roasted Turkey Panini 10.50

sliced turkey, smoked bacon, beefsteak tomato, pepper jack and Dijon mustard on seeded semolina bread with seasoned curly fries.

Seared Ahi Tuna 13.75

black pepper and sesame crusted, served rare, with sweet and sour slaw and wasabi vinaigrette.

Pan Seared Petite Filet 15.00

brown sugar-bourbon sweet potatoes, creamed spinach, tempura battered onion rings and caramelized shallot butter.

Crispy Fluke Po-Boy 11.00

fried fluke filet with creamy cole slaw dressing, tomato, shredded lettuce and chipotle cream inside golden fry-bread with waffle cut fries.

WOOD BURNING OVEN PIZZAS

Classic Pizza Margherita 9.75

topped with tomatoes, mozzarella cheese and fresh basil.

Charred Filet Mignon Pizza 11.75

with sliced beef tenderloin, yellow beefsteak tomatoes and maytag blue cheese.

Pepperoni and Caramelized Onion Pizza 9.75

with tomato and fontina cheese.

Pizza Bianca 11.00

topped with grilled asparagus, crimini mushrooms, aged cheddar, gruyere and mozzarella cheese.

Buffalo Chicken Pizza 10.00

topped with tangy buffalo sauce, grilled chicken, Longhorn Colby, celery and finished with creamy blue cheese dressing.

Bruschetta 11.75

Italian white bean mash with garlic, green onion, grilled shrimp, and white truffle oil drizzle.

Dinner Menu

SMALL PLATES

Soup Du Jour

Mixed Green Salad 7.50

with roma tomatoes, cucumbers, soy nuts and Balsamic vinaigrette.

Caesar Salad 8.00

with herbed croutons and aged provolone cheese. ~anchovies optional~

Fiery Shellfish Curry with Basmati 15.00

prawns and mussels cooked in a fragrant coconut curry sauce over basmati rice.

Jumbo Shrimp Cocktail 13.75

with vodka and wasabi infused cocktail sauce.

Beefsteak Tomato 10.25

summer ripened, sliced and stacked with marinated fresh mozzarella served with dry-cured olives, artichoke, hearts of palm ragu and balsamic syrup.

American Kobe Beef Sliders 14.00

two seared burgers stuffed with foie gras and black truffles, served on brioche buns with aged cheddar, house-made ketchup, spicy mustard and yucca chips.

Peeky-Toe Crab Rolls 12.50

julienne vegetables, ginger-lime dressed crab and enoki mushrooms wrapped in rice paper served with wasabi crème fraiche and five-spice oil.

“Pork and Beans” 12.50

very tender, slow roasted, crispy kurabuta pork belly, with cumin scented black beans and apricot sour cherry chutney.

Grilled Flat Bread 12.25

topped with fig jam, prosciutto di Parma, arugula, shaved manchego cheese, and drizzled with olive oil, honey and Minus 8 vinegar.

WOOD BURNING OVEN PIZZAS

Classic Pizza Margherita 9.75

topped with tomatoes, mozzarella cheese and fresh basil.

Charred Filet Mignon Pizza 11.75

with sliced beef tenderloin, yellow beefsteak tomatoes and maytag blue cheese.

Pepperoni and Caramelized Onion Pizza 9.75

with tomato and fontina cheese.

Pizza Bianca 11.00

topped with grilled asparagus, crimini mushrooms, aged cheddar, gruyere and mozzarella cheese.

Buffalo Chicken Pizza 10.00

topped with tangy buffalo sauce, grilled chicken, Longhorn Colby, celery and finished with creamy blue cheese dressing.

Bruschetta 11.75

Italian white bean mash with garlic, green onion, grilled shrimp, and white truffle oil drizzle.

LARGE PLATES

Crispy Sautéed Cape May Point Fluke Filet 24.00

with Blue Point crab slaw, hush puppies, house-made yellow pepper ketchup and tartar sauce.

Sautéed Jumbo Lump Crab Cakes 25.00

over snow pea shoot salad with garbanzo beans, bell peppers, grape tomatoes, white beans, ginger-lime dressing and red chili mayonnaise.

“Surf and Turf” 25.50

corn meal dusted diver scallops and braised, fork tender beef short rib with wilted spinach and truffled cognac sauce.

Grilled Day Boat Swordfish 25.00

herbs de Provence spiced and served with summer vegetable compote, Thai peanut parsley pesto, black olives, anchovies, fried capers and oven cured grape tomatoes.

Pappardelle Pasta 22.25

oven roasted chicken, capers, vegetables, pine nuts, pancetta ham and mascarpone lemon cream.

Grilled Mahi-Mahi 24.00

pommes anna, barbecue hollandaise, Worcestershire reduction and red onion confiture.

Pork Cutlet Milanese 21.75

coated in bread crumbs, pan fried and topped with sautéed Italian greens, pecorino Toscana, lemon and olive oil.

Grilled Duck Breast 23.50

soaked in honey brine, served with Mediterranean potato salad, dressed haricot verts, grape tomatoes, micro greens and shredded confit duck.

Pan Seared 8oz Filet Mignon 34.00

creamed spinach, tempura battered yams and chipotle-honey.

Baked Tilapia Filet 24.50

topped with buttered panko, over lobster mashed potatoes, with asparagus and lemon verbena butter.

Porcini Dusted Corvina 23.50

summer corn, applewood smoked bacon and wild mushroom risotto with chive butter sauce.

Everything Ahi Tuna 26.00

served rare with grilled vegetables, vermicelli pasta, wasabi vinaigrette and pomegranate coulis.

SIDES

Whipped Yukons. 5.00

Sautéed Italian Greens. 5.00

Lobster Whipped Yukons. 10.50

Blue Point Crab Slaw. 7.00

Dessert Menu

DESSERTS

Key Lime Tartlet

Traditional baked Key Lime custard in a graham cookie shell, topped with whipped cream and Key Lime curd.

S'mores

Our take on the summertime treat. Graham shortbread layer, followed by chocolate mousse and house-made marshmallow which is toasted before serving.

Ice Cream Sandwich

Vanilla and chocolate ice cream layered together beneath chocolate sandwich wafers. Served with chocolate and espresso sauces for dunking.

Tahitian Vanilla Creme Brulee

Rich baked custard perfumed with Tahitian vanilla, finished with a sugar glaze.

Summer Berries

Fresh seasonal berries with lemon cream in a cinamon wafer shell.

Chocolate Hazelnut Kahlua Cake

Chocolate mousse is swirled with a hazelnut Kahlua cream, all atop dark chocolate cake.

House Made Ice Creams And Sorbets

Served in a pizzelle cupl. Your server will tell you today’s selections