The Park Bistro

jumbo shrimp wrapped in pepper bacon, glazed with apricot ancho barbecue sauce served over white bean salad

on a bed of sauteed spinach with roasted red pepper aioli and corn relish

marinated chicken satay with saba noodle salad and spicy peanut sauce

served with citrus chile dipping sauce

baked and served with tortilla chips

artichoke hearts, roasted red peppers, portobello mushrooms, red onions with cheddar and pepper jack cheese in a flour tortilla

diced grilled chicken, bell peppers, onions, jack cheese, cheddar cheese

caramelized onion in a beef broth topped with crostini and gruyere cheese

jumbo lump crab meat and fresh vegetables in a zesty tomato base

field greens with champagne vinaigrette red teardrop tomatoes, cucumber and candied pecans

crisp hearts of romaine tossed iwth caesar dressing, housemade croutons and topped with pecorino tomato cheese

sliced vine ripe tomatoes, fresh mozzarella and basil drizzled with aged balsamic vinegar and basil infused olive oil

wedge of iceburg lettuce with bleu cheese dressing, diced tomato, peppered bacon, crumbled bleu cheese and kalamata olives

rigatoni pasta with sauteed virginia ham, mushroom and green peas tossed in zesty parmesan cream sauce

roasted shitake mushroom, roma tomato, onions and black olives tass with cavatappi pasta in basil olive oil

field greens tossed with pomegranate vinaigrette, goat cheese, pine nuts, sun dried cherries and apricots

crispy sesame chicken over iceberg and radicchio tossed with pan asian dressing, julienne carrots, bell peppers, fried won ton skins

seared peppered ahi tuna over field greens tossed with red wine vinaigrette, kalamata olives, haricot verts, hard boiled egg, fingerling potatoes and fresh tomato

mixed greens tossed with pepper parmesan dressing, chopped pepper bacon, hard boiled egg, fresh tomato, and crumbled bleu cheese

boston bibb lettuce drizzled with champagne vinaigrette, grape tomatoes, sliced peaches, toasted almonds, shaved pecorino and country ham

8oz. grilled hamburger topped with cheddar and bacon on ciabatta

jumbo lump maryland cab cake with tartar sauce on ciabatta served with old bay seasoned coleslaw

thinly sliced corned beef, sauerkraut, swiss cheese, and thousand island dressing on grilled rye bread

black forest ham and smoked turkey breast with peppered bacon, lettuce tomato and mayonnaise on toasted marble rye bread

grilled chicken breast with maple pepper bacon, barbecue sauce, bleu cheese, and red onion confit on sourdough

shaved virginia country ham, cheddar cheese and grain mustard on cheddar dill bread

roasted eggplant, tomato, roasted red peppers, tapanade spread and havarti cheese on olive bread

toasted french bread topped with tuna salad, bibb lettuce, sliced tomato and hard boiled egg

sauteed oyster, shitake, cremini and portobello mushrooms on flatbread with camelized shallots, sliced asparagus and shaved country ham

jumbo shrimp wrapped in pepper bacon, glazed with apricot ancho barbecue sauce served over white bean salad

jumbo lump maryland style crab cake on a bed of sautéed spinach with roasted red pepper aioli and corn relish

pan seared jumbo sea scallops served on wonton crisp topped with sweet tomato jam, garnished with frisee

new zealand green lip mussels sautéed with fresh shallots, diced tomatoes and basil in a white wine sauce served with grilled focaccia

skewered atlantic salmon marinated in teriyaki served over kim chi

jumbo lump crab meat and fresh vegetables in a zesty tomato base

field greens tossed with champagne vinaigrette, red teardrop tomatoes, cucumber and candied pecans

a wedge of iceberg lettuce with bleu cheese dressing, diced tomato, peppered bacon, crumbled bleu cheese and kalamata olives

caramelized onion in a beef broth based soup topped with crostini and gruyere cheese

sliced vine ripe tomatoes, fresh mozzarella and basil drizzled with aged balsamic vinegar and basil infused olive oil

crisp hearts of romaine tossed with caesar dressing, housemade croutons, and topped with pecorino romano cheese

with chicken*

with steak*

with shrimp*

oven roasted de-boned half chicken with tasso gravy served over garlic whipped potatoes and haricot verts

broiled maryland style jumbo lump crab cake with saffron aioli and shoestring vegetable salad

braised duck leg confit with sweet potato fritters and haricot verts

sautéed jumbo shrimp, scallops and lobster in tomato sherry cream sauce tossed with radiatori pasta and topped with grated parmesan

sesame crusted tuna with shitake mushroom sauce served with basmati rice and grilled baby bok choy

pan seared 14oz. rib-eye with red onion marmalade served over wild mushroom risotto and sautéed asparagus

grilled 8 oz. filet mignon with demi glace served with garlic whipped potatoes and haricot verts

chicken breast wrapped with fresh sage leaf, thinly sliced prosciutto and gruyere cheese with risotto and broccolini

oven roasted cod loin with romesco sauce served with basmati rice and broccolini

oven roasted salmon with maple barbecue glaze served with roasted fingerling potatoes and asparagus

jumbo lump crab meat and andouille sausage tossed with fresh tomato, basil and penne in a white wine sauce

sautéed wild mushrooms and garlic tossed with goat cheese, pine nuts and wheat fettuccini

grilled 10oz. lollipop pork chop with apple balsamic glaze served with roasted fingerling potatoes and apple fennel slaw

served with chantilly crème, chocolate ganache and vanilla ice cream

coffee soaked lady fingers with mascarpone cheese and cinnamon

chocolate mousse with marinated fresh berries

served with fresh strawberry marmalade

served with french vanilla ice cream

topped with caramelized sugar and fresh berries

sambuca, frangelico, b&b, grand marnier or courvoisier vs

hennessy vsop

hennessy xo

sandeman's

fonseca port bin 27

taylor fladgate lbv

coffee, bailey's, kahlua, whipped cream

coffee, amaretto, dark crème de cacao

coffee, kahlua, bailey's, grand marnier, whipped cream