since early 2017, we have participated in ...statepark.is/images/spallday.pdfsince early 2017, we...
TRANSCRIPT
![Page 1: SINCE EARLY 2017, WE HAVE PARTICIPATED IN ...statepark.is/images/SPAllDay.pdfSINCE EARLY 2017, WE HAVE PARTICIPATED IN REVENUE SHARING WITH ALL OUR KITCHEN STAFF. IN ADDITION TO SALARIES](https://reader036.vdocuments.site/reader036/viewer/2022070905/5f75eaafb4b3223a3237e09e/html5/thumbnails/1.jpg)
SINCE EARLY 2017, WE HAVE PARTICIPATED IN REVENUE SHARING WITH ALL OUR KITCHEN STAFF. IN ADDITION TO SALARIES AND HOURLY WAGES, 5% OF ALL FOOD SALES ARE SHARED DIRECTLY WITH OUR TALENTED CHEFS,
LINE COOKS, PREP TEAM, BAKERS, AND DISHWASHERS. THIS HARD-WORKING CREW IS COMPRISED OF CULINARY SCHOOL GRADUATES, FIRST TIME
RESTAURANT EMPLOYEES, IMMIGRANTS, ARTISTS, AND CREATIVE, INTELLIGENT PEOPLE, ALL OF WHOM WORK TOGETHER TO PUT FOOD ON YOUR PLATES.
![Page 2: SINCE EARLY 2017, WE HAVE PARTICIPATED IN ...statepark.is/images/SPAllDay.pdfSINCE EARLY 2017, WE HAVE PARTICIPATED IN REVENUE SHARING WITH ALL OUR KITCHEN STAFF. IN ADDITION TO SALARIES](https://reader036.vdocuments.site/reader036/viewer/2022070905/5f75eaafb4b3223a3237e09e/html5/thumbnails/2.jpg)
NASHVILLE HOT AIOLI...2.10BLUE CHEESE...2.10GOCHUJANG RANCH...1.05
SPECIAL SAUCE...2.10GARLIC AIOLI...2.10
Soup & SaladSSOUP OF THE DAYask you r s e r ve r MUG ......4.95 BOWL ......7.95
COBB SALAD..............................................................................................13.50roa s t c h i c k e n, a vocado, p i c k l ed egg, r ed on i on, ba c on la rdons, c he r r y t oma t o, b l u e c he e s e, g r e e n godde s s d r e s s i ng
CHARRED CABBAGE SALAD......................................................................11.95sunny egg,* r oa s t ed s h i i t a k e, l e n t i l s , be e t s , b la c k ga r l i c vi na ig r e t t e
WINTER KALE CAESAR*........................................................................10.95bru s s e l s s p rou t s , boque rone s, br i oc he c r ou t on s, sa r ve c c h i o, l emon
MIXED GREENS.............................................................................................6.95fa rm g re e ns . rad i s h, ca nd i ed sun f l owe r s e ed s, h e r bs
ADD PROTEINCRISPY SKIN ARCTIC CHAR...+7.25ROAST CHICKEN...+5.25 SUNNY FARM EGG*...+1.25RAINBOW TROUT...+5.25DUCK CONFIT...+5.25
*CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS
MANY INGREDIENTS ON OUR MENU ARE NOT LISTED, PLEASE TELL US IF YOU HAVE ANY ALLERGIES
PORK & CHEDDAR POTSTICKERS.......10.95ma ma l i l ’s pe ppe r s, s ca l l i on s, h o t mus ta rd
FRIED BRUSSELS SPROUTS................10.95roa s t ed ga r l i c a i o l i , c h i l i c r i s p, pea nu t s, h e r bs
MOZZARELLA STICKS.......................8.95bbq mar i na ra, pa r s l e y
To SharePICKLED EGGS..................1.75/eacheggemogg i n sa l t
ZAPP’S BRAND CHIPS.................1.65voodoo, r egu la r, ca j u n d i l l ga t or ta t or , s p i c y ca j u n c rawta t or
BREAD & BUTTER PICKLES.........2.85swee t a nd c runc hy
DEVILED EGGS...........................5.95bac on b i t s , smok ed papr i ka, s ca l l i on s
BUTTERMILK BISCUITS................5.95ros ema ry-hone y bu t t e r
SAUTEED KALE............................5.95ga r l i c c on f i t , p e ppe r vi n ega r
1/2 DOZEN LOCAL OYSTERS*..........16.00bl ood y ma ry m ignone t t e, h or s e rad i s h, l emon
HAND-CUT FRENCH FRIES...............5.25 –don’ t f orge t y ou r d i pp i n’ sauc e
![Page 3: SINCE EARLY 2017, WE HAVE PARTICIPATED IN ...statepark.is/images/SPAllDay.pdfSINCE EARLY 2017, WE HAVE PARTICIPATED IN REVENUE SHARING WITH ALL OUR KITCHEN STAFF. IN ADDITION TO SALARIES](https://reader036.vdocuments.site/reader036/viewer/2022070905/5f75eaafb4b3223a3237e09e/html5/thumbnails/3.jpg)
SandwicheS
BRISKET CHEESEBURGER.................................................................9.95 qua r t e r pounde r,* a me r i ca n c he e s e, l t o, s pe c ia l sauc e, pota t o bun MAKE IT A DOUBLE ......+4.10 ADD BACON ......+2.10
CRISPY SKIN-ON TROUT.................................................................12.50p i c k l ed c h i l i e s , t oma t o, l e t t u c e, s ca l l i on a i o l i , po ta t o bun
CHICKEN KATSU.............................................................................11.55j a pa ne s e-s t y l e bbq sauc e, s h r edded ca bbage,p i c k l ed s h i i t a k e, h e l l ma n’s, po ta t o bun
STATE PARK CLUB.............................................................................12.95t u r k e y, h ou se ba c on, s h r e t t u c e, t oma t o, a vocado, a me r i ca n c he e s e, h e l l ma n’s, wh i t e br ead
CLASSIC BLT.....................................................................................9.95hou se ba c on, s h r e t t u c e, t oma t o, h e l l ma n’s, wh i t e br ead
NASHVILLE HOT CHICKEN ............................................................12.95bac on, t oma t o, p i c k l ed s law, b l ue c he e s e d r e s s i ng, wh i t e br ead
GRILLED CHEESE..................................................................................9.95domes t i c g ruye re, we l s h c hedda r, a vocado, s h i i t a k e, s ou rdough ADD DUCK CONFIT ......+2.10
ROASTED PORK ............................................................................13.95broc c ol i raab, ma ma l i l ’s pe ppe r s, p r ovol one, ga r l i c a i o l i , c ia ba t ta
SERVED WITH HOUSE PICKLES AND HAND-CUT FRIES
PORK & CHEDDAR POTSTICKERS.......10.95ma ma l i l ’s pe ppe r s, s ca l l i on s, h o t mus ta rd
FRIED BRUSSELS SPROUTS................10.95roa s t ed ga r l i c a i o l i , c h i l i c r i s p, pea nu t s, h e r bs
MOZZARELLA STICKS.......................8.95bbq mar i na ra, pa r s l e y
MealSROASTED ARCTIC CHAR......................................................................20.95c r ea med g re e ns, s h ime j i , c i t r u s, h e r b sa lad
GNOCCHI PARISIENNE.........................................................................16.95de l i ca ta squash, l e e k s, pa r sn i p, be e t-br own bu t t e r pu re e, sa r ve c c h i o
STATE PARK FRIED CHICKEN..............................................................18.85g ia nnone fa rms c h i c k e n, ta ba s c o hone y d r izz l e, sau t e ed ka l e, br ead & bu t t e r p i c k l e s
MAKE IT NASHVILLE HOT.....+2.10............c on t a i n s p or k fa tADD A BISCUIT.....+1.75
SIDE BLUE CHEESE DRESSING.....+2.10
![Page 4: SINCE EARLY 2017, WE HAVE PARTICIPATED IN ...statepark.is/images/SPAllDay.pdfSINCE EARLY 2017, WE HAVE PARTICIPATED IN REVENUE SHARING WITH ALL OUR KITCHEN STAFF. IN ADDITION TO SALARIES](https://reader036.vdocuments.site/reader036/viewer/2022070905/5f75eaafb4b3223a3237e09e/html5/thumbnails/4.jpg)
FUNFETTI CHURROS.....6.95sp r i nk l e s, c r ea m c he e s e f r os t i ng d i p
ICE CREAM SANDWICH.....6.00f l a vor s c ha nge r egu la r l y, c o l l e c t t h em a l l
MAMALEH’S CHOCOLATE CAKE.....6.95c hoc ola t e l a ye r ca k e, c hoc ola t e f r os t i ng
TRIPLE CHOCOLATE CHIP COOKIE.....2.25wh i l e supp l i e s l a s t - m i l k , da rk, a nd wh i t e c hoc ola t e c h i p s
SweeTS
WHITE RUSSIAN...9.00CHARTREUSE & COFFEE...13.00
ESPRESSO MARTINI...10.00BRANDY ALEXANDER...11.00
BARRINGTON COFFEE..3.00
MEM TEA...2.00ENGLISH BREAKFAST
DECAF ENGLISH BREAKFASTLEMON CHAMOMILE
GREEN TEA
AMARO MELETTI...7.00 AMARO BRAULIO...8.25AMARO SFUMATO...7.50AMARGO VALLET...7.50
TRY A RARE BOTTLING OFPRIVATEER RUM
DOUBLE POT STILL 14QUEEN’S SHARE 12.25
NAVY YARD ‘ORIGIN STORY’ 13BIG DIPPER BARREL #1 9.25
20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF SIX OR MORE
KINDLY ONLY SPLIT THE BILL A MAXIMUM OF 5 WAYS
afTer dinner drinkS
WANT TO HOST YOUR NEXT EVENT HERE?
VISIT OUR WEBSITE STATEPARK.IS TO SEND AN INQUIRY
CUSTOM MENUS AVAILABLE!