Parc Bistro-Brasserie menu — United States

This dish features Royal Ossetra caviar served with traditional accompaniments including blinis, shallots, chives, shaved hard-boiled egg, and crème fraîche.

A chilled selection of six oysters, six mussels, four shrimp, and a serving of Parc ceviche.

Six fresh oysters served on the half shell with house-made mignonette, fresh horseradish, and cocktail sauce.

Fresh raw tuna served with avocado, sesame seeds, and green onions in a chili-garlic sauce, accompanied by crispy wonton chips.

A pan-seared patty made with premium Dungeness crab meat, served with a side of house-made remoulade sauce.

Crispy fried squid served with a side of spicy garlic mayonnaise.

Roasted cauliflower served with a savory topping of olives, capers, and shallots in olive oil.

Chilled jumbo shrimp served with a side of house-made cocktail sauce.

Snails prepared in a rich sauce of garlic, parsley, butter, and Pernod.

A refreshing appetizer of fresh fish and shrimp marinated in citrus, served with avocado, jalapeño, and crispy wonton chips.

Crispy, deep-fried risotto balls filled with lobster, served with a spicy chili-based dipping sauce.

A creamy Italian cheese served with basil pesto, cherry tomatoes, crunchy croutons, and a balsamic glaze.

Roasted Brussels sprouts topped with crispy prosciutto, parmesan cheese, and a balsamic glaze.

Succulent shrimp sautéed in a savory blend of roasted garlic, butter, parsley, chili flakes, and fresh lemon juice.

A freshly prepared soup selected daily by the chef.

A rich beef broth filled with slow-cooked caramelized onions and topped with melted Emmental cheese.

A savory French egg tart filled with ham, caramelized onions, and Emmental cheese, served with a side of fresh baby greens.

Crisp romaine lettuce tossed with a creamy dressing, topped with house-made croutons and shaved parmesan cheese.

A fresh salad of organic greens, thinly sliced fennel, and tomatoes, served with our house-made vinaigrette.

A salad of roasted baby beets, creamy goat cheese, sliced Anjou pear, and fresh arugula.

A refreshing salad of tomatoes, cucumbers, red onions, green peppers, feta cheese, and kalamata olives, dressed with lemon and extra virgin olive oil.

A classic French-inspired salad featuring seared Ahi tuna, mixed greens, olives, potatoes, green beans, tomatoes, and a hard-boiled egg, served with a shallot vinaigrette.

A hearty salad featuring fresh crab, shrimp, and smoked salmon served with avocado, hard-boiled eggs, tomatoes, and green beans, finished with a house-made tarragon dressing.

A salad of seasonal organic greens topped with slow-cooked duck, crispy bacon, toasted pecans, and an orange sherry vinaigrette.

A fresh salad featuring grilled chicken, baby greens, apples, cranberries, and blue cheese, served with a Dijon vinaigrette.

This salad features herb-marinated shrimp served over baby kale with crispy quinoa, fresh vegetables, kalamata olives, and smoked feta, finished with a shallot vinaigrette.

This sandwich features seared ahi tuna served on a brioche bun with arugula, pickled ginger, crispy onions, and a wasabi-infused mayonnaise.

A breaded and fried flat iron steak served on ciabatta bread with jalapeño aioli, shredded lettuce, tomatoes, red onion, and avocado.

A blackened salmon fillet served on a ciabatta roll with sriracha aioli, lettuce, tomato, onion, and cucumbers.

A toasted sourdough sandwich layered with savory Bayonne ham, melted Emmental cheese, and creamy béchamel sauce, topped with a sunny-side-up egg.

This burger features a beef patty topped with Emmental cheese, bacon, sautéed mushrooms and onions, lettuce, tomato, and truffle aioli on a brioche bun.

A grilled steak sandwich served open-faced on ciabatta bread, topped with melted Emmental cheese, caramelized onions, fresh arugula, and house-made chimichurri sauce.

A toasted sandwich featuring bacon, lettuce, tomato, and avocado, finished with a Dijon mustard-based mayonnaise.

A crispy fried chicken sandwich served on ciabatta bread with house-made pickles, arugula, tomato, and remoulade sauce.

A traditional French sandwich featuring high-quality ham and butter on a crusty baguette, served with a side of fries.

A plant-based Impossible burger topped with melted Emmental cheese, avocado, lettuce, tomato, onion, and sriracha aioli.

A chicken sandwich served on ciabatta bread with avocado, Emmental cheese, lettuce, tomato, bacon, and house-made aioli.

Tender sliced flat iron steak served with sautéed spinach, thin crispy fries, and a savory peppercorn sauce.

A thin, pan-seared salmon fillet served with a fresh salad of baby greens.

Steamed mussels prepared in a white wine, shallot, garlic, and herb sauce, served with a side of thin-cut fries.

Fresh mussels simmered in a creamy white wine sauce with garlic, shallots, and savory chorizo, served with toasted bread.

A thinly pounded, herb-marinated chicken breast that is pan-seared and served with a fresh baby greens salad.

Pan-seared trout served with a butter sauce and topped with roasted shaved almonds.

These pasta pockets are filled with organic wild mushrooms and ricotta cheese, served in a creamy tarragon sauce.

A creamy Italian rice dish prepared with green peas, red bell peppers, asparagus, and parmesan cheese.

A hearty blend of quinoa, buckwheat, and millet served with roasted butternut squash, sweet potato, charred onions, and green beans, finished with a cilantro pesto.

Grilled lamb chops served with mashed potatoes, green beans, a Provençal-style tomato, and mint chutney.