Dinner Menu

APPETIZERS

"THE PARK"-ER HOUSE ROLLS
French cultured honey-butter, smoked sea salt
5

MILLION $ BACON
Nueske's double-smoked, chili-honey, bourbon-brown sugar spice
22

THE SIZZLING SCALLOPS
foie gras, truffle vinaigrette
28

BURRATA
delicata squash, pomegranate, walnuts, champagne vianigrette
22

SPANISH OCTOPUS
chorizo, green olives, fingerlings, lemon + black pepper aioli
26

OYSTERS ROCKEFELLER
bacon lardons, creamed spinach, pernod, brioche breadcrumbs
27

BABY GEM CAESAR
shaved parmesan, white anchovy, garlic brioche breadcrumbs
19

ICEBERG WEDGE
bleu cheese, tomato, honey-bacon, house spicy ranch
20

STEAKHOUSE CHOPPED SALAD
baby bibb, cucumber, tomato, red onion, bleu cheese, champagne vinaigrette
18

RAW BAR

SHRIMP COCKTAIL
bloody mary cocktail sauce
24

EAST COAST OYSTERS
granny smith mignotte, cocktail sauce
24 / 48

CHILLED 1.25LB LOBSTER drawn butter, cocktail sauce
30

PLATEAU DE MER
Chilled Maine Lobster, Oysters, Clams, Shrimp, Crab Meat, Salmon Tartare, all the sauces
125

LITTLENECK CLAMS
bloody mary cocktail sauce
14/28

CRAB COCKTAIL
house dijonnaise, cocktail sauce
30

THE MEAT LOCKER

All of our beef is USDA 100% Naturally Raised Certified Black Angus, the finest available. We naturally age our beef for at least 21 days for maximum tenderness and flavor. All steaks served with black garlic butter.

PRIME PORTERHOUSE FOR TWO 44 OZ | 195

BONE-IN COWBOY RIBEYE 22 OZ | 85
IN-HOUSE DRY-AGED NEW YORK SIRLOIN 16 OZ 68

FILET MIGNON 10 OZ | 62

"THE 151 PARK ROYALE" DRY-AGED BURGER| 30
Park Steakhouse blend, aged cheddar, Nueske's bacon, hand-cut fries, pickles

sauces: port wine | bearnaise | au poivre | horseradish cream | 4 ca

IN ADDITION: BLEU CHEESE / +6/SEARED FOIE GRAS/ +26/ OSCAR STYLE/CRABMEAT / +30 / GRILLED GULF SHRIMP / +24 /
BROILED 8OZ LOBSTER TAIL / +40 /

ENTREES

ROASTED ATLANTIC SALMON | 40
carrot + coconut puree, quinoa

DIVER SCALLOPS | 49
roasted sunchokes, caullini, caper-beurre monte

BRAISED & GLAZED SHORT RIB | 46
polenta, mushrooms, gremolata

FENNEL-RUBBED RESERVE PORKCHOP | 48
white bean "cassoulet," saucisse de Toulouse, herbes de Provence

AMISH CHICKEN | 39
toasted fregola, mirepoix, mushrooms, boursin

FOR THE TABLE

MOTHER HALLIGAN'S LUMPY MASHED POTATOES | 15

CREAMED SPINACH, gruyere | 15

HOME STYLE BURRATA MAC & CHEESE |18

LOBSTER MAC | 28

CRAB MAC | 30

CHAR-GRILLED ASPARAGUS, parmesan | 16

SAUTEED SPINACH, garlic confit, toasted breadcrombs | 14

SALT-CRUSTED BAKED POTATO, butter + sour cream /10

BUTTERMILK ONION RINGS | 14

ROASTED MUSHROOM MEDLEY, herb butter | 15

HAND CUT FRENCH FRIES |14
add truffle & parm /+4/