February 10, 2018

All Lovely Things

It’s my mom’s birthday coming up. Legend has it that she is somewhere between 50 and 100 years old. No one knows for sure. We are celebrating tonight by going to the Cirque du Soleil show at Dodger Stadium. So, if you’re wondering where I am tonight, there you go.

I used to fly to Boston in February to celebrate her birthdays. That often involved a lot of shoveling snow. Once, my flight was cancelled due to inclement weather and I couldn’t even go at all. But now, since we all live in sunny southern California, we get to watch an outdoor circus comfortably, at night.

I do feel a bit nostalgic, though, for those snowy visits, sitting by the fire sipping on tea or other more adult beverages. But, like my mom, it doesn’t matter to me where we celebrate, as long as we’re together.

Our Valentine’s Day menu is listed below. Really the lobster broth chawanmushi should be enough to bring you in. We had multiple customers come back on Saturday night after eating it Friday night to enjoy it again. Or, the eminently reasonable $40 price tag. Or the fact that you can order your favorite items off the regular menu also. Or just because you love us so much. Lots of reasons to celebrate here at The Park.

If all goes well we will have a new menu to debut next Thursday. We are skipping winter and proceeding directly to Spring. That seems to be how Mother Nature wants it this year.

Valentine’s Day falls on a Wednesday this year, which means we will be running a special four course menu in addition to our regular menu. We will not be hosting burger night, repeat, we will not be hosting burger night in honor of the most important holiday known to humankind. The menu is below.

Valentine’s Day Menu $40/person

1st course:

frisee, grapefruit, marcona almond, castelvetrano olives, avocado, chiogga beets, citrus dressing

2nd course

lobster broth chawanmushi with lobster and salmon roe garnish

or

truffle cheese and mustard green ravioli, asparagus, sweet pea puree

3rd course

roasted petite tender, shellfish cream sauce, wild mushroom turnover, charred treviso

or

sautéed wild mushrooms, warm endive salad with grilled onion and sauce gribiche, cauliflower puree, olive relish

dessert:

chocolate, caramel and creme anglaise crepe with fresh berries

Have a great weekend and hope to see you at The Park.

-Chef Josh


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