SAMPLE SEASONAL MENU:
to start
oyster platter* | 37
dozen of chef’s choice
grand platter* | 49
1/2 dozen chef choice oysters, 4 shrimp,
ceviche, crab salad add lobster (mkt)
raw bass* | 16
lime, avocado, jalapeno
classic ceviche* | 17
raw salmon* | 17
roasted pineapple, crispy chili
crab celeriac remoulaude | 19
semolina crisp, apple, pecans, chive
grilled caesar | 15
classic dressing, romaine, parmesan, crumble
roasted beets | 12
lavneh, citrus, masala
butter lettuce | 12
pears, pecans, bleu cheese
lamb pastrami ribs | 16
house pickles, mustard frill
blond pâté | 33
grilled bread, strawberry relish
marrow bones* | 30
grilled bread, onion jam
crab fritter | 30
sauce ravigot
freshly baked housemade bread | 5
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sides​
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macaroni | 12
gruyere, cheddar
​
parkside fries | 12
garlic, shallots, house aioli
grilled sweet potatoes | 12
honey miso butter
​
charred cauliflower | 12
capers, raisins, harisa
​
delicatta squash | 12
corriander marshmallows, yuzu koshu
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green garlic spatzle | 12
fresh herbs
entrée​
egg sandwich* | 15
two fried eggs, house bacon, cheddar,
parkside fries
bacon cheeseburger* | 20
lettuce, tomato, pickles, house bacon,
parkside fries
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striped bass | 42
pistachio pesto, frisee
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​salmon | 42
grilled pea greens, mint, peas, lemon
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roasted cod | 42
tomato, basil crust
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oak grilled pork chop* | 30
parsnip, mustard, maple
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local chicken | 42
roasted onion jus, crispy onions
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tri-tip* | 53
roasted garlic, herb butter
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ribeye* | 62
roasted garlic, herb butter
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desserts​
warm doughnuts | 14
strawberry glaze, white chocolate creameaux,
strawberry powder
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pineapple tarte tatin | 14
brown butter rum ice cream, pink peppercorns​
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oysters + bubbles
wednesdays
1/2 off
oyster platters and sparkling wine
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food by: Shawn Cirkiel
@parkside-austin

