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THE PARK STEAKHOUSE DINNER MENU
-- STARTERS --


Classic Sweet Lobster Bisque 9


Butternut Squash Soup Maple Glazed Short Ribs 8


Jumbo Lump Blue Crab Meat Salad
Mustard, Lemon & Thyme Dressing – Red Onion – Parsley – Cucumber 15

Grilled Black Tiger Shrimp and Black Bean Tacos
Whacko mole - Cilantro – Taro Chip 14


Petit Iceberg Lettuce
Slab of Applewood Smoked Bacon – Blue Cheese Green Goddess Dressing – Plum Tomatoes 12

Chopped Steakhouse Salad
Vine Ripen Tomatoes - Cucumber - Basil - Red Onions
Bibb - Blue Cheese
$8.00 (for one)$15.00 (for two)

Bibb Salad
Crumbled Roquefort Cheese - Double Smoked Bacon - Vine Ripe Jersey Tomatoes $9.00

Buffalo Mozzarella
Beefsteak Tomatoes – Vidalia Onions – Sliced San Danielle Prosciutto $13.00

Hearts of Romaine Caesar Salad Style
Extra Virgin Olive Oil - Crisp Garlic Croutons $9.00

Simple Baby Organic Mixed Green Salad
Fresh Herbs - Red Radishes - Sweet Cherry Tomatoes – Champagne Vinaigrette $10.00

Sautéed New York State Duck Liver
Grilled Pineapple & Scallion Salad - Pomegranate Reduction 18

Chop Stick Shrimp Tempura
Sweet Chili Dipping Sauce $15.00

The Park’s Own Sushi Roll
Ask Server for Daily Selection $13.00

“Sliders”
KOBE BEEF with Amish Cheddar or BBQ Pulled Pork with Blue Cheese $5 per piece

Sizzling Foie Gras Crusted Jumbo Sea Scallops
White Truffle Vinaigrette 17

Roasted Golden Beet Carpaccio
Warm Honey Goat Cheese Strudel – Port Wine Reduction 12

Spinach & Crabmeat Fondue
Warm Garlic Bread 15

---------------------------------------------------------
FROM THE RAW BAR



Seasonal East Coast Oysters on the Half Shell
Half Dozen $14.00
Bakers Dozen $ 25.00

Seasonal West Coast Oysters on the Half Shell
Half Dozen $15.00
Bakers Dozen $ 28.00

Littleneck Clams on the Half Shell
Half Dozen $9.00
Bakers Dozen $ 18.00

Jumbo Lump Crabmeat Cocktail
$15.00

Cold Poached Shrimp
$14.00

Ahi Tuna Tartar or Atlantic Salmon Tartar
Preserved Lemon - Mustard Oil - Parsley - Red Onions - Pickled Cucumbers $15.00

Chilled 1.25 Lobster
$25.00

Seafood Tower (for two)
$44.00
Cold Poached Shrimp - Oysters on the Half Shell - Jumbo Lump Crabmeat - Chilled Lobster

COLOSSAL Park Steakhouse Seafood Tower (for two)
$59.00
Cold Poached Shrimp - Oysters on the Half Shell - Jumbo Lump Crabmeat - Chilled Lobster - Tuna Tartar - Salmon Tartar




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

-- FROM THE OCEAN --


Pan Seared Mediterranean Sea Bass
Chanterelles - Asparagus- Rock Shrimp Fricasse 25

Pan Seared Sea Scallops
Wild Mushroom Crust - Braised Leeks - Vanilla Infused Carrot Coulis -Red Wine Demi Glace $27.00

Miso Glazed Chilean Sea Bass
Ginger Scallion Cream – Caramelized Grapefruit – Steamed Basmati Rice $25.00

The Park Steakhouse Tradition
Steamed Maine Lobster 2 ½ & 3 lbs
(Priced according to market price)

-- FROM THE GRILL --
The Park Steakhouse is proud to serve only USDA Dry Aged Certified Black Angus Beef.
All steaks are dry aged 21 days to enhance their flavor and tenderness.




The Park Steakhouse is proud to serve only Dry-Aged beef.
All steaks are dry aged 21 days to enhance their flavor and tenderness




Porterhouse Steak
Classic Dry Aged Certified Angus Beef Steak on the Bone
24 oz $45.00
48 oz $79.00 (for Two)

New York Sirloin Steak
A Rich, Tender Certified Angus Beef Steak without the Bone. An Exceptional Cut of Aged Beef
12 oz $36.00
16 oz $42.00

24 oz "Cowboy Steak"
Classic Certified Angus Beef Bone-in Rib Eye $45.00

The Park's Own 12 oz Filet Mignon
The Most Tender of all Cuts $38.00

KOBE Beef Sirloin
$11 per oz

"Surf and Turf"
Grilled 10 oz Filet of Beef Topped with a Maine Lobster Tail Mustard Herb Hollandaise $49.00

“The Park Steakhouse Classic”
Braised Short Ribs of Beef in Guinness Stout Whipped Potatoes - Tobacco Onions $28.00

Pan Roasted Breast of Chicken “Hunter Style”
Plum Tomatoes – Morel Mushrooms – Chorizo Sausage - Buttered Egg Noodles 25

Grilled Lamb T-Bone Chops
Sweet Potato & Goat Cheese Gratin - Port Wine and Cinnamon Sauce 27

Pan Seared Pork Medallions
Granny Smith Apples – Dirty Wild Rice – Pecans - Bourbon - 26

Sauces: “The Park’s Own” Steak Sauce - Béarnaise - Port Wine Bordelaise - Blue Cheese Fondue

Sides 7.00
Braised Haricot Vert
Creamed Spinach, Hint of Nutmeg
Fresh-Cut French Fries, Garlic & Herbs
Grilled Asparagus, Lemon & Parmesan
Mother Halligans Famous Lumpy Mashed
Buttermilk Onion Rings
From the Earth Mushrooms
In & Out Spinach with Garlic






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