8 each thyme 45 50 50 55 60
STARTER P O TAT O C H O W D E R
Chicken chorizo, clams, fennel, celery, brioche
TWO COURSE LUNCH All pricing includes coffee service
R O A S T E D AC O R N S Q U A S H S O U P
Apple walnut compote, brown butter foam, thyme W E R P FA R M G R E E N S
Pre-selected starter and choice of two sandwiches
PRIVATE DINING LUNCH
45 Pre-selected starter and choice of two entrées
50 Choice of sandwich or entrée and choice of two desserts
thyme There are more than 100 different varieties of thyme. In my kitchen, it has a spot in almost every dish.
Garden lettuce, seasonal vegetables, pear cider vinaigrette NoMI CAESAR
Baby gem, red endive, parmesan, rye shards three peppercorn dressing
Pecorino stagionato, mushroom duxelle, tomato concassé gordal olive, caper, arugula
E N T R E' E
THREE COURSE LUNCH
MARKET FISH
Pre-selected starter choice of two sandwiches choice of two desserts
Pan-seared, shallot jam
60
Gruyère, pickled red onion cranberry aïoli, turkey jus, parker house roll G R I L L E D E G G P L A N T PA R M
Fennel & san marzano tomato spread, pesto, provolone N o M I WA G Y U B U R G E R
Smoked blue cheese, crispy onions, spicy aïoli, sesame bun
DESSERT PA R K S W E E T S
Chef ’s collection of house made cookies and confections All entree items are served with Chef’s daily preparation of vegetables
Pre-selected starter choice of two entrées choice of two desserts
T U R K E Y M E LT
ROMAN GNOCCHI
50
55
SANDWICH
AMISH CHICKEN
Slow roasted, natural chicken jus FA L L C A R B O N A R A
Black pepper tagliatelle, pancetta, swiss chard, parmesan G R A S S - F E D S K I RT S T E A K
Grilled, caramelized onion jus
A P P L E TA RT
Caramel apple, cream cheese pastry cream, pomegranate rosemary pumpkin seed streusel, toasted marshmallow P E C A N TA RT
Brown butter custard, manhattan reduction, bourbon cherries whipped white chocolate ganache B O U R B O N & C H O C O L AT E M O U S S E B O M B E
Pecan praline fuilletine, bourbon caramel, cocoa nib coulis, meringue SORBET TRIO
Roasted pear, satsuma, concord ICE CREAM TRIO
80% bitter chocolate, spiced pumpkin chai, gingersnap
SIDES braised kale | three sisters polenta roast carrots | pomme frites
8 each
Chicken chorizo, clams, fennel, celery, brioche
TWO COURSE LUNCH All pricing includes coffee service
R O A S T E D AC O R N S Q U A S H S O U P
Apple walnut compote, brown butter foam, thyme W E R P FA R M G R E E N S
Pre-selected starter and choice of two sandwiches
PRIVATE DINING LUNCH
45 Pre-selected starter and choice of two entrées
50 Choice of sandwich or entrée and choice of two desserts
thyme There are more than 100 different varieties of thyme. In my kitchen, it has a spot in almost every dish.
Garden lettuce, seasonal vegetables, pear cider vinaigrette NoMI CAESAR
Baby gem, red endive, parmesan, rye shards three peppercorn dressing
Pecorino stagionato, mushroom duxelle, tomato concassé gordal olive, caper, arugula
E N T R E' E
THREE COURSE LUNCH
MARKET FISH
Pre-selected starter choice of two sandwiches choice of two desserts
Pan-seared, shallot jam
60
Gruyère, pickled red onion cranberry aïoli, turkey jus, parker house roll G R I L L E D E G G P L A N T PA R M
Fennel & san marzano tomato spread, pesto, provolone N o M I WA G Y U B U R G E R
Smoked blue cheese, crispy onions, spicy aïoli, sesame bun
DESSERT PA R K S W E E T S
Chef ’s collection of house made cookies and confections All entree items are served with Chef’s daily preparation of vegetables
Pre-selected starter choice of two entrées choice of two desserts
T U R K E Y M E LT
ROMAN GNOCCHI
50
55
SANDWICH
AMISH CHICKEN
Slow roasted, natural chicken jus FA L L C A R B O N A R A
Black pepper tagliatelle, pancetta, swiss chard, parmesan G R A S S - F E D S K I RT S T E A K
Grilled, caramelized onion jus
A P P L E TA RT
Caramel apple, cream cheese pastry cream, pomegranate rosemary pumpkin seed streusel, toasted marshmallow P E C A N TA RT
Brown butter custard, manhattan reduction, bourbon cherries whipped white chocolate ganache B O U R B O N & C H O C O L AT E M O U S S E B O M B E
Pecan praline fuilletine, bourbon caramel, cocoa nib coulis, meringue SORBET TRIO
Roasted pear, satsuma, concord ICE CREAM TRIO
80% bitter chocolate, spiced pumpkin chai, gingersnap
SIDES braised kale | three sisters polenta roast carrots | pomme frites
8 each
