STARTERS

JUMBO LUMP CRAB CAKES 12

Poblano Tartar Sauce

CALAMARI FRITES 8

With Herb Remoulade

TUNA TARTAR 12

Avocado, Ginger Mayonnaise and Dasheen Crisps

DUCK CONFIT CIGAR ROLLS 8

Crispy with a Sweet Thai Chile Sauce

SHRIMP COCKTAIL 12

Grilled Jumbos, served with Apple Cocktail Sauce

GRILLED ARTISAN BRUSCHETTA 8

Goat Cheese, Tomato, Avocado and Asiago

SUGARCANE LEMON GRASS CHICKEN 8

Sautéed Chicken with Coconut Peanut Sauce

LOBSTER SHOOTERS 10

Deep Fried Rock Lobster with Fusion Spices,in a Martini Glass with Cocktail Sauce

BEEF CARPACCIO 8

Crostini, Wasabi Cream and Sriracha Mayonnaise

OVEN-FRIED FLATBREADS

Crushed Tomato, Mozzarella, Parmigiano-Reggiano, Basil and Extra Virgin Olive Oil 8

Chicken, Chevre, Caramelized Onion and Ancho Chile 9

Firewood Roasted Tomatoes, Fennel Sausage, Roasted Mushrooms and Cracked Black Pepper 9

Buffalo Mozzarella, Artisan Pepperoni and Italian Sausage 9

Marinated Seared Tuna, Cucumber, Avocado and Soy With Wasabi Cream Cheese 9

Kobe Steak and Cheddar Cheese 10

SALADS & SOUPS

PARK AVENUE CHOWDER 7

SOUP OF THE DAY 6

PARK AVENUE CHOP 6

TRADITIONAL CAESAR 6

SPINACH AND PEAR SALAD 9

NICOISE SALAD 13

CLASSICS & SANDWICHES

CHICKEN FRIED STEAK 18

Served with Mashed Potatoes and Asparagus

BONE-IN HALF CHICKEN 17

Fire Roasted with Moroccan Herbs and Sherry Brown Butter

TRIO OF SLIDERS 11

Mini Crab Cake, Beef BBQ and Pulled Pork, served with Garlic Aioli and Herb Remoulade

STEAK PANINI 14

With Breaded Vidalia Onions and a Sun-Dried Tomato Aioli. Served with choice of Chips, Fries or Cole Slaw.

MONTE CRISTO 14

Served with Apricot Honey Glaze. Served with choice of Chips, Fries or Cole Slaw.

CHEF’S FIVE COURSE TASTING MENU

SMOKED BUTTERNUT SQUASH SOUP

with Cappuccino Cream and a Warm Hush Puppy stuffed with Braised Butternut Squash and Herb Scented Gnocchi

DUCK CONFIT SALAD

with Warm Bacon Vinaigrette

MAINE SEA SCALLOP SEARED IN UNI BUTTER SAUCE

with Carrot Puree, Onions and Edamame

PAN SEARED STOCKYARD FILET

With Pistachio Foie Gras Sauce

CHEF’S SELECTIONS OF FINE DESSERTS

STEAKS & CHOPS

We are proud to feature the finest cuts of beef from the Oklahoma City National Stockyards,
where all of our steaks are hand-selected and aged a minimum of 28 days.

Dinners include a Dinner Salad, and your choice of Side Dish.

18 OZ. BONE IN RIBEYE 36

10 OZ. FILET MIGNON 35

7 OZ. PETITE FILET 32

24 OZ. T-BONE 36

18 OZ. BONE IN NEW YORK STRIP 36

10 OZ. KOBE SKIRT STEAK 28

Sauteed Wild Mushrooms, Tahini Sesame Sauce and Fried Vidalia Onions

10 OZ. FLAT IRON STEAK 20

South African Spice Rub

12 OZ. DOUBLE CUT STRAUSS LAMB CHOPS 34

White Beans and a Cranberry Jus

STUFFED MIDWEST PORK CHOP 28

Chanterelle Cornbread, Served with Sage Jus

VEAL OSCAR 35

Veal Medallions, Crab, Asparagus and Bearnaise

FISH & SEAFOOD

Our seafood is ordered daily and flown in fresh from around the world.

Dinners include a Dinner Salad, and your choice of Side Dish.

BRONZED SALMON 28

Stuffed with Asparagus, over Mandarin Butter Sauce

CHILEAN SEA BASS 29

Tangerine and Truffle Crusted

BRAISED RED SNAPPER 29

With Lobster, Shrimp, Clams and Saffron in a Vegetable Broth

MAINE SEA SCALLOPS 27

Stuffed with Crab and Israeli Couscous over Blood Orange Beurre Blanc

GRILLED LOBSTER TAIL Market Price

SEAFOOD RAVIOLI 27

Herbs and Tomatoes in a White Wine Devonshire Cream Sauce

ENHANCE YOUR DINNER

SAUCES 3

Bearnaise, Green Peppercorns, Roasted Shallot Bordelaise, Au Poivre Rubor Blue Cheese Crumbles

OSCAR STYLE 15

(King Crab Meat, Asparagus and Bearnaise Sauce)

SIDES 5

• SKIRVIN TOWER
• ASPARAGUS SPEARS
• MASHED POTATOES
• SAUTÉED SPINACH
• SAUTÉED MUSHROOMS
• SAUTÉED GNOCCHI
• STEAK FRIES
• ROOT VEGETABLES