Other French classics on the Hors D’oeuvres menu at Parc Restaurant include Sardines with Bordier Butter, Mushroom Tart with Truffle Pecorino (yum, right?), Tuna Carpaccio with a Leek Vinaigrette and Charcuterie, which they serve with Pate Campagne, Duck Rillette, and Jambon de Bayonne. We had to try the Chicken Liver Parfait, which they top with a Red Wine Gelee and a side of Cherry-Pistachio Bread.
Next up was the Salmon Tartare, which we thought might be too much, but the waiter insisted we try it and so . . . we did. Their version includes Espelette, which has a kick to it — paired perfectly with a Dry Rose (they brought out a Cotes De Provence Domaine Gavoty “Grand Classique”) which had us at hello. It was a lighter option than the appetizer that Anthony was leaning towards – the Ricotta Ravioli. When dining with an Italian, it’s a challenge to steer them away from a homemade pasta.
Then there’s the Tuna Carpaccio – OMG, it was so so fresh. I used my lettuce leaves to scoop it up rather than a fork and paired it with a delicious Chardonnay . . . the 2022 French Domaine Chene Burgundy to be precise.
My favorite? Everything we tasted on the appetizer menu was scrumptious, but my top vote has to go to the chicken liver pate. BTW, if you are a fresh seafood lover, be sure to check out their oysters, littleneck clams, lobster or shrimp cocktail or a king crab leg. They offer two plateau sizes if you want to splurge (for 1-3 people and for 4-6).
If you want something a little more simple, they also offer sandwiches and salads. According to our waiter Ryan, the most popular lunch orders from locals include the Roast Beef Sandwich, the Mozzarella and Tomato Baguette and the Warm Shrimp Salad, which they serve with a Lemon Beurre Blanc and Avocado.
The dishes are hearty for a French restaurant, so you won’t leave hungry, whether you opt for a salad, sandwich or one of their more extensive main dishes. Epic dishes on the entree list include Croque Monsieur, Quiche Lorraine (bring on the Gruyere and Bacon s’il vous plait), and Beef Bourguignon with Root Veggies, Lardons and Pommes Puree.
Anthony went for the Moules Frites which included White Wine, Shallots, Bay Leaves and Garlic. Since he once lived in Belgium, he has a soft spot for mussels and tends to order them when they’re on the menu.
They encouraged the Trout Amandine, so out it came. Prepared traditional French style, it was topped with a lemon brown butter sauce and almonds. On the side? Haricots Verts naturally.
Fish lovers will want to note that they offer a Mediterranean Sea Bass with a Tapenade and Roasted Peppers and Salmon with Mustard-Braised Brussels Sprouts. For lunch, you can always opt for the Nicoise Salad as well or the Beet Salad with a Fennel Pollen Cream, Goat Cheese and Hazelnuts. Meat lovers will appreciate their Steak Au Poivre with Garlic Spinach or their ever so epic Jambon Baguette.
Did I mention that you won’t leave hungry?
