Parkway Grill

Arugula, endive, candied spiced pecans, blue cheese, honey cilantro vinaigrette

Fresh garlic herb butter and seasonal butter.

Tomatillos and creme fraiche.

Confit garlic, grilled sourdough bread and mushroom.

Thai cocktail sauce and spicy mustard.

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

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

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

Avocado, fresh citrus segments, Fresno peppers, micro cilantro, and basil oil.

Vegetarian. Di Stefano Burrata cheese, Persian cucumbers, chives, and aged sherry-shallot vinaigrette.

Vegetarian. Little gem lettuce, Gorgonzola, apples, walnuts, lemon zest and buttermilk vinaigrette.

Lobster crusted potatoes and saffron.

Creamy polenta, green harissa, and braising juices.

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

Goat cheese mashed potatoes, figs, and lemon butter.

Monterey mushroom risotto, haricots verts, and lemon beurre Blanc.

Sweet potato puree, market vegetables, apple ginger whole grain and mustard sauce.

26 oz.

Angel hair sweet basil, and aged Parmesan cheese.

Heritage pork, pappardelle, and shaved Parmesan cheese.

Arugula and lemon Alfredo sauce.

Vegetarian. Kale, pomegranate, walnuts, and crispy ginger.

Vegetarian. Lemon tahini, fried capers, and parsley.

Vegetarian. Olive oil, rosemary, and sea salt.

Shortbread cookie, house-made ice cream, and raspberries in its own purée.

Molten center chocolate cake with berries and house-made ice cream.

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