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