Park Restaurant Park Restaurant

Angus beef topped with tomato, onion straws, romaine lettuce, dill pickle, and your choice of cheese on a toasted brioche bun. Choice of provolone, bleu cheese, American, pepper jack, Havarti, or aged white cheddar. Served on a pretzel bun. Add applewood smoked bacon $1, sautéed mushrooms $1, caramelized onions $1.

Sushi-grade ahi tuna marinated in a sesame citrus dressing with fresh sliced avocado, pineapple, edamame, carrots, cilantro, scallions, nori, sweet chili soy glaze, spicy sriracha aioli, and sesame seeds. Garnished with microgreens and served on rice.

Crispy wonton chips topped with marinated Bulgogi beef, provel cheese, jalapenos, green onions, spicy sriracha aioli, and avocado cream sauce.

Hand-battered and lightly fried, served with spicy house sriracha aioli.

Panko breaded cheese curds with ranch dressing or sriracha aioli.

Half pound of crispy fried chicken wings tossed in your choice of sauce: Garlic Parmesan, Buffalo, Sweet Chili, or BBQ sauce. Served with a side of ranch or blue cheese.

Hand-battered chicken tenders served with house-made Korean BBQ sauce or ranch dressing.

Double- Battered fries dusted with Parmesan cheese, served with garlic aioli. (Vegetarian)

Creamy mix of spinach, artichoke hearts, and cheese served with crispy wonton chips.

Bulgogi steak or shrimp, flour or corn tortillas, topped with onions, cilantro, and avocado cream sauce. Shrimp tacos served with a pineapple sauce. Add feta cheese .50 or pico de gallo .75

Five jumbo tempura- battered shrimp served with a sweet chili sauce.

Blended fire roasted tomatoes, sautéed vegetable medley, and basil infused cream all made from scratch.

Harvest blend greens, shelled edamame, cucumbers, roasted red pepper, roasted peanuts, crispy wontons, mandarin oranges, and water chestnuts tossed in sesame ginger dressing.

Crisp romaine, shaved Parmesan cheese, croutons tossed in our house-made caesar dressing.

Harvest blend greens, tomatoes, onions, cucumbers, croutons, and shaved white cheddar served with our house-made ranch dressing.

Harvest blend greens, fresh strawberries, blueberries, red grapes, mandarin oranges, feta cheese, and candied pecans tossed in raspberry vinaigrette dressing.

Black bean patty on a bed of spring lettuce topped with avocado, red onion, aged white cheddar, and chipotle aioli. Served on a pretzel bun. Option to substitute with a gluten- free bun.

Bulgogi steak with sauteed peppers, onions, spicy sriracha aioli, and melted provolone cheese served on a french roll.

Grilled chicken breast with fresh avocado, tomato, applewood smoked bacon, melted provolone, garlic aioli, on a Brioche bun.

Angus beef topped with tomato, onion straws, romaine lettuce, dill pickle, and your choice of cheese on a toasted brioche bun. Choice of provolone, bleu cheese, American, pepper jack, Havarti, or aged white cheddar. Served on a pretzel bun. Add applewood smoked bacon $1, sautéed mushrooms $1, caramelized onions $1.

Grilled pork loin, topped with bacon, caramelized onions, aged white cheddar, finished with garlic aioli and house-made Korean BBQ sauce. Served on a hoagie.

Angus beef and applewood smoked bacon with provolone cheese, house-made Thai peanut sauce, and cilantro jalapeno jam on a pretzel bun.

Hand-cut Midwest raised beef served with our house-made compound butter. Served with choice of side.

Grilled marinated chicken breast served with basil pesto and our house-made compound butter. Served with french bread and choice of side.

Marinated grilled chicken breast served with a citric parmesan pesto and fettuccini pasta. Served with french bread.

Citrus marinated jumbo shrimp skewers served with fresh grilled pineapple. Served with jasmine rice.

Coconut crusted salmon with spicy sriracha aioli. Served with choice of side.

Served with side ramekin of tartare sauce, lemon wedge, and a side of fries.

Shrimp, arugula, sun dried tomatoes, fettuccine pasta in a light citrus butter cream sauce. Served with French bread (3 slices).

Sushi-grade ahi tuna marinated in a sesame citrus dressing with fresh sliced avocado, pineapple, edamame, carrots, cilantro, scallions, nori, sweet chili soy glaze, spicy sriracha aioli, and sesame seeds. Garnished with microgreens and served on rice.

Seared sesame ahi tuna with sweet chili soy and avocado cream sauce. Served with jasmine rice.

Smoked pork belly in miso broth, edamame, bokchoy, mushrooms, soft boiled egg, nori, scallions, microgreens, and ramen noodles.

8oz Bavette steak served with chimichurri sauce and fries.

Simmered split peas with onions, carrots, and celery in a flavorful broth, enriched with a smoked ham bone.

Fried goat cheese bites with fresh greens, strawberries, pickled onions, and almonds, drizzled with blackberry vinaigrette.

Lump crab meat crisped to a golden brown. Served with house-made tartare sauce.

Olive oil and herb-infused focaccia served with whipped hot honey ricotta dip.

Crispy chicken cutlets served with a rich curry sauce and rice.

Tender, grilled lollipop lamb chops served with a refreshing mint yogurt sauce. Served with a side of Greek salad.

Tomatoes, cucumbers, red onions, and kalamata olives, topped with feta and an oil dressing.

An Australian dessert has a crisp meringue base that is fluffy and chewy on the inside. Topped with whipped cream, lemon curd, fresh strawberries and blueberries tossed in raw cane sugar.

Grilled Texas toast and melted American cheese.

Three hand-breaded chicken tenders served with ranch sauce.

Grilled beef patty with American cheese served on a regular bun.

Pasta tossed in our house-made cheese sauce.

Towering quadruple layered carrot cake with cream cheese frosting.

Traditional shortbread cookies served with colored frosting for dipping.

Rich lavender infused custard embedded with blueberries and topped with a layer of hardened caramelized raw sugar.

Chocolate cake with a warm decadent molten chocolate center. Served with a scoop of vanilla ice-cream covered in chocolate and caramel sauce.

Cookies and cream cheesecake topped with Oreo crumbles.

Peanut butter and chocolate layered cake.

White chocolate cheesecake with swirling raspberry sauce.