Parkway Grill

Assorted selection.

Assorted selection.

Crispy goat cheese polenta croquettes, pine nut fig relish, pomegranate mint syrup.

Lemon remoulade, avocado salad, slow-roasted cherry tomatoes.

Tomatillos and creme fraiche.

Thai cocktail sauce and spicy mustard.

Hass avocado, charred scallion vinaigrette, house-made black rice.

Tomatillos and creme fraiche.

Crispy goat cheese polenta croquettes, pine nut fig relish and pomegranate mint syrup.

Thai cocktail sauce and spicy mustard.

Lemon remoulade, avocado salad and slow-roasted cherry tomatoes.

Hass avocado, Fresno peppers, fresh ginger, cilantro, and pickled shimeji vinaigrette and housemade black rice crackers.

Assorted selection

Di stefano burrata cheese, persian cucumbers, chives, aged sherry-shallot vinaigrette.

Buttered brioche croutons, Tuscan white anchovies and shaved reggiano.

Roasted vine tomatoes, caramelized bacon, red onion, Point Reyes blue cheese dressing.

Little gem lettuce, gorgonzola, apples, walnuts, lemon zest buttermilk vinaigrette.

Sweet basil and aged parmesan.

Heritage pork, pappardelle and shaved parmesan.

Arugula and lemon alfredo sauce.

Homemade marinara, mozzarella.

Goat cheese mashed potatoes, figs and lemon butter.

Creamy polenta, green harissa and braising juices.

Yuzu ponzu, caraway rice, cucumber-mint relish.

Lobster crusted potatoes, saffron.

Yuzu ponzu, caraway rice, cucumber-mint relish.

Yukon gold, cream, garlic and gruyere.

Garlic and balsamic.

Lemon tahini, fried capers and parsley.

Olive oil, rosemary, sea salt.

Parmesan, white wine.

White wine, shallot butter.

Shortbread cookie, housemade cream and raspberries in its own puree.

Molten center chocolate cake with berries and housemade ice cream.

Crisp phyllo squares layered with vanilla bean custard and caramel sauce.

Parkways signature black bean soup, tomatillos, crème fraîche.

Hass avocado, soy and plum glaze, pickled shimeji mushrooms,housemade black rice crackers.

Thai cocktail sauce, spicy mustard.

With mango-piquillo pepper relish with yuzu aioli.

Sauteed leeks and cream.

Sautéed garlic-chili duck, asparagus, soy cream, sesame seeds.

Sweet basil, san marzano tomato and aged parmesan.

Cabrales bleu cheese, caramelized brussels sprouts, pink lady apple, pistachio and creme fraiche.

Cambozola cheese, walnuts, sauteed pears.

Bibb lettuce, di stefano burrata cheese, Persian cucumbers,chives, and aged sherry shallot vinaigrette.

Organic field greens, cabrales bleu cheese, red wine poached pears, candied pecans, raspberry vinaigrette.

Market tomato, di stefano burrata cheese, prosciutto, fresh basil puree, balsamic glaze.

Baby endives, watercress, bleu cheese, asian pears, dried apricots, candied walnuts, sherry reduction, olive oil.

Grilled grilled chicken, fresh corn, black beans, guacamole, cheese, balsamic vinaigrette.

Brick oven roasted red beets, goat cheese won tons, field greens, goat cheese cream sauce.

Grilled Scottish salmon, mashed potatoes, mango, baby greens, lilikoi vinaigrette.

Buttered brioche croutons, Tuscan white anchovies, shaved reggiano.

Seared scallops, spinach, sun dried tomatoes, hass avocado, shaved red onion, roasted pistachios, dijon vinaigrette.

Fried fried buttermilk chicken on ciabatta, kale-green apple coleslaw, pepperoncini, Yukon gold potato chips.

Handmade handmade corn tortillas, grilled corn on the cob, black eyed pea salsa, chipotle-avocado cream.

Half chicken, goat cheese mashed potatoes, figs, lemon butter.

American wagyu “mishima reserve” burger, maytag blue cheese, tomato aioli, sweet potato fries.

Grilled prime new york steak sandwich, toasted baguette, tomato confit salad, balsamic onion rings, chive aioli.

With vocado aioli, goat cheese, arugula, pesto.

With parmesan mashed potatoes, pesto, toasted pine nuts, pan juices.

With Yukon gold mashed potatoes, wild mushroom ragout, marsala-veal reduction.

With yuzu ponzu, caraway rice, cucumber-mint relish.

With french green beans, bacon, mushroom ragout,red wine reduction.

Sweet basil, san marzano tomato and aged parmesan.

With beech mushrooms, beef tenderloin, sun dried tomatoes, arugula,veal-beurre monte.

With Sauteed garlic-chili duck, asparagus, soy cream, sesame seeds.

With lamb bolognese, cast iron skillet mushrooms, mint and sun dried tomato gremolata.

With shrimp, arugula, and lemon alfredo sauce.

With sweet basil, garlic, olive oil and mozzarella.

Rock shrimp, spanish chorizo, balsamic roasted bell peppers,broccolini, marinara, mozzarella, manchego.

Black bean soup, tomatillos, crème fraîche.

Crispy goat cheese polenta croquettes, pine nut fig relish, pomegranate mint syrup.

Hass vocado, soy and plum glaze, pickled shimeji mushrooms,housemade black rice crackers.

With Thai cocktail sauce and spicy mustard.

With mango-piquillo pepper relish with yuzu aioli.

With sauteed leeks and cream.

With sautéed garlic-chili duck, asparagus, soy cream, sesame seeds.

Sweet basil, san marzano tomato and aged parmesan.

With cabrales bleu cheese, caramelized brussels sprouts, pink lady apple, pistachios, crème fraîche.

With cambozola cheese, walnuts, sautéed pears.

With parmesan mashed potatoes, pesto, toasted pine nuts, pan juice.

With bibb lettuce, di stefano burrata cheese, persian cucumbers, chives, aged sherry-shallot vinaigrette.

With organic field greens, cabrales bleu cheese, red wine poached pears, candied pecans, raspberry vinaigrette.

With market tomato, di stefano burrata cheese, prosciutto, fresh basil puree, balsamic glaze.

With baby endives, watercress, bleu cheese, asian pears, dried apricots, candied walnuts, sherry reduction, olive oil.

Brick oven roasted red beets, goat cheese won tons, field greens, goat cheese cream sauce.

With buttered brioche croutons, Tuscan white anchovies, shaved reggiano.

With seared scallops, spoon spinach, wild arugula, fire roasted tomatoes, hass avocado, shaved red onion, toasted pistachios, honey and mustard seed dressing.

Mary's roasted half chicken, , goat cheese mashed potatoes, figs, lemon butter.

Fried black rice, roasted carrots and gastrique.

American wagyu “mishima reserve” burger, maytag blue cheese, tomato aioli, sweet potato fries.

With Yukon gold mashed potatoes, wild mushroom ragout, marsala-veal reduction.

With seasonal vegetables, scalloped potatoes, pinot noir-veal reduction.

With Peruvian mashed potatoes, bleu cheese tomato gratin, cabernet-blueberry reduction.

With cauliflower purée, curried swiss chard, caper-sultana compote, walnuts.

With yuzu ponzu, caraway rice, cucumber-mint relish.

With french green beans, bacon, mushroom ragout, red wine reduction.

With mushroom risotto, butter glazed beets, shimeji beurre blanc.

With sweet basil, san marzano tomato, aged parmesan.

With beech mushrooms, beef tenderloin, sun dried tomatoes, arugula, veal-beurre monte.

With sautéed garlic-chili duck, asparagus, soy cream, sesame seeds.

With , lamb bolognese, cast iron skillet mushrooms, mint and sun dried tomato gremolata.

With shrimp, arugula, lemon alfredo sauce.

With sweet basil, garlic olive oil, mozzarella.

With spanish chorizo, balsamic roasted bell peppers, broccolini, marinara, mozzarella, manchego.

Shortbread ookie, pistachio ice cream, raspberries in its own purée.

Whipped cream, warm chocolate fudge.

Barrel aged bourbon caramel sauce and buttermilk ice cream.

Candied hazelnuts and milk chocolate sauce.

Molten center chocolate cake with berries and vanilla bean ice cream.

With espresso ice cream, stuffed with bittersweet chocolate and crunchy cocoa nibs and chocolate sauce.

With crisp phyllo squares layered with vanilla bean custard and caramel sauce.

Homemade marshmallow and graham crackers with campfire chocolate, raspberry sauce and creme anglaise.

Kale, pomegranate, walnuts, crispy ginger.

Organic jade rice, bok choy, tumeric-yuzu beurre blanc.

French green beans, bacon, mushroom ragout, red wine reduction.

Creamy polenta, green harissa, and braising juice.

Goat cheese mashed potatoes, figs and lemon butter.

Yuzu ponzu, caraway rice, and cucumber-mint relish.

Thai cocktail sauce and spicy mustard.

Hass avocado, fresno peppers, fresh ginger, cilantro and pickled shimeji vinaigrette and housemade black rice crackers. These items may be served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Tomatillos, crème fraîche.

Avocado, citrus segments, fresno pepper, micro cilantro and basil oil. These items may be served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Lemon remoulade, avocado salad and slow-roasted cherry tomatoes.

Di Stefano burrata cheese, Persian cucumbers, chives, aged sherry-shallot vinaigrette.

Cabrales bleu cheese, red wine poached pears, candied pecans, raspberry vinaigrette.

Little gem lettuce, gorgonzola, apples, walnuts, lemon zest buttermilk vinaigrette.

Buttered brioche croutons, Tuscan white anchovies, shaved Reggiano.

Grilled chicken, fresh corn, black beans, guacamole, cheese, balsamic vinaigrette.

Grilled Scottish salmon, mashed potatoes, mango, baby greens, tomatoes, lilikoi vinaigrette.

Maytag blue cheese, tomato aioli, and sweet potato fries.

Grilled onion, heirloom tomato, and wasabi aioli.

Heirloom tomato, point Reyes, arugula, grilled rustic bread, romesco, onion rings.

Marinara, mozzarella and pepperoncini.

Balsamic garlic, caramelized onions, herbs, marinara, taleggio.

Garlic alfredo sauce, leeks, bacon, peas and fontina.

Sweet basil and aged Parmesan.

Heritage pork, pappardelle and shaved Parmesan.

Market vegetable, pesto, mascarpone.

Arugula, lemon alfredo sauce.

Yukon gold, cream, garlic and gruyère.

Kale, pomegranate, walnuts, crispy ginger.

Garlic, balsamic.

Olive oil, rosemary and sea salt.

Lemon Tahini, fried capers, and parsley.

Shortbread cookie, housemade ice cream, raspberries in its own purée.

Housemade ice cream.

Homemade marshmallow and graham crackers, with campfire chocolate, raspberry sauce, and crème anglaise.

Molten center chocolate cake with berries and housemade ice cream.

Crisp phyllo squares layered with vanilla bean custard and caramel sauce.