January Restaurant Month is Coming to Park Street Grill!
Name:
January Restaurant Month is Coming to Park Street Grill!
Date:
January 2, 2019 - January 31, 2019
Website:
http://www.parkstreetgrill.com
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Corner of 14th and Park
Event Description:
RESTAURANT MONTH MENU
3 COURSES 40$
FIRST COURSE CHOICE OF
SOUP OF THE DAY- Chef’s Choice – Vegan and Gluten Free
BRAISED CHICKEN TACOS- Salsa Verde, Ranchero, Pico de Gallo, Cotija, Fresh Lime
HAPPY ACRES FRIED CHEVRE AND ARUGULA SALAD-
Orange Segments, Toasted Almonds, Blood Orange Vinaigrette
CLASSIC CAESAR SALAD
DUCK STRUDEL- Bleu Cheese Cream, Cherry Gastrique, Sautéed Spinach
SECOND COURSE CHOICE OF
SMOKED BEEF BRISKET-
Roasted Garlic Mashed Potatoes, Kale and Butternut Squash Sauté, Syrah Barbeque Sauce
GRILLED DUROC PORK TENDERLOIN-
Cauliflower Fennel Gratin, Sweet Potato Parsnip Puree, Roasted Shallot Demi-Glace
PAN SEARED LOCAL ROCK COD -
California Citrus Rice, Arugula Pepper Sauté, Artichoke Puree and Red Pepper Coulis
MARYS ORGANIC CHICKEN BREAST ROULADE- Stuffed with Prosciutto, Fresh Mozzarella, Spinach, and Basil, Porcini Risotto Cake, Arugula Pepper Sauté, and Marsala Sauce
VEGAN MANICOTTI- Stuffed with Cashew Ricotta, Spinach, and Mushrooms. Roasted Tomato Sauce, Balsamic Glaze, and Basil Oil
DESSERT COURSE CHOICE OF
CRABERRY APPLE WALNUT CRISP
CRÈME BRULEE
FLOURLESS CHOCOLATE TORTE- Espresso Crème Anglaise, Raspberry Coulis
3 COURSES 40$
FIRST COURSE CHOICE OF
SOUP OF THE DAY- Chef’s Choice – Vegan and Gluten Free
BRAISED CHICKEN TACOS- Salsa Verde, Ranchero, Pico de Gallo, Cotija, Fresh Lime
HAPPY ACRES FRIED CHEVRE AND ARUGULA SALAD-
Orange Segments, Toasted Almonds, Blood Orange Vinaigrette
CLASSIC CAESAR SALAD
DUCK STRUDEL- Bleu Cheese Cream, Cherry Gastrique, Sautéed Spinach
SECOND COURSE CHOICE OF
SMOKED BEEF BRISKET-
Roasted Garlic Mashed Potatoes, Kale and Butternut Squash Sauté, Syrah Barbeque Sauce
GRILLED DUROC PORK TENDERLOIN-
Cauliflower Fennel Gratin, Sweet Potato Parsnip Puree, Roasted Shallot Demi-Glace
PAN SEARED LOCAL ROCK COD -
California Citrus Rice, Arugula Pepper Sauté, Artichoke Puree and Red Pepper Coulis
MARYS ORGANIC CHICKEN BREAST ROULADE- Stuffed with Prosciutto, Fresh Mozzarella, Spinach, and Basil, Porcini Risotto Cake, Arugula Pepper Sauté, and Marsala Sauce
VEGAN MANICOTTI- Stuffed with Cashew Ricotta, Spinach, and Mushrooms. Roasted Tomato Sauce, Balsamic Glaze, and Basil Oil
DESSERT COURSE CHOICE OF
CRABERRY APPLE WALNUT CRISP
CRÈME BRULEE
FLOURLESS CHOCOLATE TORTE- Espresso Crème Anglaise, Raspberry Coulis
