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| THE
PARK
STEAKHOUSE
DESSERT
MENU
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Dessert
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DESSERT MENU
Winter 2011
A Bag of Warm Ricotta & Cinnamon Zeppoles $8
Assorted Dipping Sauces
Warm Chocolate “Nirvana” $8
Steamed Chocolate Pudding - Pistachio Ice Cream
Banana Pecan Bread Pudding $8
Butter Pecan Ice Cream - Sauce Anglaise
Cookie's and Cream Brule $8
Pecan Crusted Cheesecake $8
Assorted Ice Creams and Sorbets $8
Hot Chocolate Amaretto Fondue
Assorted Bite Sized Dipping Foods (per person) $8
The Park Steakhouse Hot Soufflé
Please ask your server for the daily soufflé special
Sauce Anglaise – Chantilly Cream
(Please allow 15 minutes for cook time) $14
Hot Chocolate Amaretto Fondue
Assorted Bite Sized Dipping Foods (per person) $8
Chefs Selection of Artisanal Cheeses
Quince Chutney and Crisp Crotons $8.00 ea
All Six Cheeses Served with Accompaniments
$21
This Page is updated monthly. Additionally, Chef Halligan occasionally changes the menu during the month as seasonal ingredients become available.
If you have any questions please call 201 930-1300
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