Park 54

beef tenderloin carpaccio with capers shaved aged parmesean Cheese and extra virgin olive oil

Sweet potato and butternut squash with butter, garlic, shiitake mushrooms and baby dill appetizer

served with a Chili aioli

chicken, veggie and Cheese

with pepperoncini, lemon and parmesan

with balsamic vinaigrette

served with cabernet jus, sauteed greens and mashed potatoes

finished in a blue cheese bordelaise with carmelized onion and mashed potato

jumbo shrimp, sea scallops, PEI blue mussels, littleneck clams and chorizo sausage in a mire poix vegetable and saffron both

with fiery tropical fruit chutney over mashed sweet potato

in a balsamic and maple glaze with mashed butternut squash and spiced pecans

slow-cooked veal shank over risotto milanese finished with a tomato veal jus

served over cilantro and Chili laced soba noodles finished with a light coconut jus

served with a smoked bacon - lentil salad, toasted cous cous and topped with a dijon-rosemary vinaigrette

served over a seasoned black bean cake finished with roasted red peppers and a shrimp, tomato and pinenut salsa

with a tomatillo tomato salsa and roasted garlic poblano pepper mashed potato

dessert