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Monday, April 6, 2009

TASTY TIDBITS: Park Avenue Spring


Whom You Know is so pleased that Spring is here! Peachy Deegan chatted with the staff of the delightful establishment that changes with the seasons. Here is her interview for Whom You Know with Park Avenue Spring:

How will this year's "Spring" differ from last years?
In terms of décor, Spring returns largely the same as last year. We have a nearly new Spring menu.

How long does it take to transform the restaurant from "Winter" to "Spring" ?
48 hours

In this transformation, what aspects of the change are the most challenging?
As long as we keep the seasons well-packed and organized in our offsite warehouse, it is a very smooth process.

What is the menu inspired by?
Spring!

Are there any menu repeats from last spring?
The bucatini with smoked salmon, crispy artichokes, Thai minestrone

What were the most popular items from the "Winter" menu and will they be continued, and if so, when? In the Spring or next Winter?
There are one or two popular dishes that we keep like the veal chop or john dory.

The Menu:

Cured-Lemon Caesar Salad 14

Beef Carpaccio 16

Artichoke Tabouleh

Peekytoe Crabcake 18

Raspberries & Avocado


Appetizers

Hamachi Sashimi 17

Pineapple & Cucumber

Spring Garden Salad 12

Bibb Lettuce, Dijon Vinaigrette

Thai “Minestrone” 14

Spring Vegetables & Lemongrass Tapioca

Seared Diver Scallops 17

Blood Oranges, Ginger, Edamame

Crispy Soft Shell Crab 18/34

Grilled Ramp Aioli & Rhubarb Slaw

Smoked Salmon & Bucatini 15

Wasabi Caviar & Crème Fraîche
mains


Filet Mignon 44

Mac ‘n Cheese Primavera

Wild King Salmon 33

Fennel Cream & Fresh Dill

Roast Chicken Under A Brick 26

Miso-Glazed Lobster 39

John Dory, Black Truffles 36

Brioche-Crusted Poached Egg

Grilled Veal Chop, Chanterelles 41

Green-Garlic Bread Crumbs

Dover Sole 48

Fines Herbes Brown Butter

Lamb Chops

Grilled Lamb Chops 39

Rosemary & Rhubarb Panzanella

Lamb Chops Milanese 33

Seared Lamb Chops 37

Falafel & Apricot Vinaigrette



FOR THE TABLE

Potato Latkes 12

Rhinoceros Broccoli 9

Grilled Asparagus 7


Crispy Artichokes, Malt Vinegar Aioli 12

French Fries 9

Baked Potato, Goat Cheese 9

Morels & Asparagus


$35 Prix-FixE (Pastries, Appetizer, MAIN)


Sweet Pastries & Breads for the Table

Spiced Sugar Doughnut Spring Rhubarb Muffin

Golden Raisin and Walnut Roll Brioche and Pecan Sticky Bun

Cherry Hazelnut Scone Glazed Banana Bread

appetizers

Spring Salad

Butter Lettuce, Dijon Vinaigrette

Cured-Lemon Caesar Salad

Prosciutto & Melon

White Balsamic Crème

Thai “Minestrone”

Spring Vegetables, Lemongrass Tapioca

Hamachi Sashimi

Pineapple & Cucumber

Spring Market Fruits

Greek Yogurt, Honey & Granola

Beef Carpaccio

Artichoke Tabouleh
mains

Buttermilk Pancakes, Raspberry Crème Fraîche

Warm Maple Syrup

Smoked Salmon & Eggs

Crème Fraîche, Caviar, Pressed Potatoes

Fried Chicken ‘n Waffle Sandwich

Wild King Salmon

Fennel Cream & Fresh Dill

Bacon, Egg, Cheese (No Roll)

Filet Mignon, Roasted Shallot Glaze

Sunnyside-Up Eggs

The Upper East Sider

Breakfast Risotto
sides


Soft Scrambled Eggs 6

Applewood Smoked Bacon 8

Breakfast Sausage 5

Toasted Brioche 4

French Fries 7


Winter ice creams & sorbets


HOMEMADE

ICE CREAM 8 SORBETS 8

Vanilla Raspberry Hibiscus

Chocolate Tea Chocolate Ancho

Toasted Rice Pineapple

Jasmine Orange Mango

Rhubarb

Caramelized Banana

& Olive Oil



Executive Chef Craig Koketsu
Chef de Cuisine Kevin Lasko
Executive Pastry Chef Richard Leach

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