Park Cafe

Honey bruleed goat cheese, cheeses, apple slices, maple glazed assorted nuts, fig jam, orange marmalade, crackers, crostinis, and balsamic reduction.

With Romesco sauce and Marcona almonds.

Pimento cheese dip and hummus (w/ basil pesto & feta cheese). Served with crostinis and pita.

With sweet & sour peppers, grated Parmesan, and lemon. Served with chili plum sauce.

With goat cheese crumble. Served with red bell pepper sauce.

Basil pesto, olives, and feta. Served with pita and fresh veggies.

3 veal ricotta meatballs with melted mozzarella, marinara sauce, basil pesto, and pistachio crumble.

House smoked salmon, herb cream cheese blend, and capers. Served with pita and crostinis.

Arugula, dried figs, candied pecans, goat cheese crumbles, dried apples, and smoked apple vinaigrette.

Romaine, Parmesan, house-made croutons, and Caesar dressing.

Spring mix, Campari tomatoes, carrots, red cabbage, cheddar cheese, croutons, and champagne vinaigrette.

Fried green tomatoes, red pepper jelly, bacon, and bleu cheese dressing.

Sautéed chickpeas, spinach, broccolini, spicy pomodoro sauce, Parmesan cheese, and red pepper flakes.

Grilled filet mignon with herb-roasted fingerling potatoes, asparagus, green peppercorn sauce, and onion rings.

Campanelle pasta with garlic butter, butternut squash, zucchini, oyster mushrooms, arugula, and spiced pepitas.

FIve-spice applesauce, green chili mac & cheese, Chinese mustard, and scallions.

Szechuan green beans, chili plum sauce, coconut rice, wontons, and lime.

Brined roasted half chicken with heirloom baby carrots, asparagus, and chicken gravy.

Gulf shrimp, chorizo, dates, peppers, onions, Louisiana butter, pepper jack grits, and pepper gravy.

Creamy dark chocolate mousse tart with an almond crust and caramel drizzle.