SEASONAL MENU:
to start
oyster platter* | 42
dozen of chef’s choice
classic ceviche* | 17
raw snapper* | 16
toasted sesame, ginger pears, chili crisp
fried green tomatoes | 15
pimento cheese, remoulade
little gem caesar | 15
classic dressing, romaine, parmesan, crumble
wedge salad | 18
applewood smoked bacon, blue cheese, tomatoes
endive salad | 15
herb goat cheese, smoked shallot vinaigrette,
candied pecans
lamb pastrami ribs | 15
garlic lime lebnah, charmoula, coconut
pâté grand-mere| 15
grilled bread, dijon, gerkins
crab fritter | 17
sauce ravigote
sides
macaroni | 13
gruyere, cheddar
parkside fries | 12
beef tallow, garlic, shallot, house aioli
grilled sweet potatoes | 12
honey miso butter
acorn squash | 13
brown butter, grape compote, pecorino
entrée
egg sandwich* | 15
two fried eggs, house bacon, cheddar,
parkside fries
usda prime bacon cheeseburger* | 20
lettuce, tomato, pickles, house bacon, raclette
parkside fries
grilled snapper | 30
red curry, winter squash, pickled red onion
grilled salmon | 35
herb purée, glazed turnips, apples
oak grilled blade steak | 34
fog glaze, compressed apple relish, grilled escarole
grilled chicken | 32
parsnip, brussel sprouts, black garlic chicken jus
usda prime tri-tip* | 38
marrow bone, confit shallot, garlic, herb butter
usda prime ribeye* | 62
marrow bone, confit shallot, garlic, herb butter
desserts
babka doughnuts | 14
tart plum, ginger, citrus
candy bar | 14
chocolate mousse, black-out cake, hazelnut,
chocolate streusel
caramel pear tart | 14
pears, apple caramel, creme fraiche
oysters + bubbles
wednesdays
1/2 off
oyster platters and sparkling wine
food by: Shawn Cirkiel
@parkside-austin
*There is a risk associated with consuming raw oysters or any raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness
from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician. Parties of 6 or more will have a suggested gratuity of 20% indicated on their bill.
CURRENT MENUS:
