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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

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parkside fries            12

garlic, shallots, house aioli


grilled sweet potatoes    12

honey miso butter 

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charred cauliflower        12

capers, raisins, harisa

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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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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

*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. 

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