Holiday Lunching with No. 9 Park

No. 9 Park

‘Tis the season – for holiday lunch. Chef Barbara Lynch and team revive a winter tradition with special midday service at No. 9 Park, starting Monday, November 28th. Right up until Christmas Eve, weekday downtown visitors can escape the chilly weather with a menu of decadent classics. Dishes like French onion soup and baked lobster for two can be had a la carte or as part of a five-course tasting menu for $75 per person (with an optional wine pairing for an additional $45). Reservations are available Monday through Friday from 11:30am to 2:00pm by calling 617.742.9991.

A la Carte Menu

FIRST
Scallop Crudo
, meyer lemon, sesame, serrano chili, 23
Gem Lettuce, boquerone, parmigiano-reggiano,focaccia, 19
Beet Salad, bleu de brebis, walnut, apple cider vinaigrette, 20
Farm Egg, vol au vent, chicken confit, hen of the woods, 19
Rye Farfalle, rabbit, taggiasca olive, arugula, 14 | 26
Terrine of Hudson Valley Foie Gras, seeded granola, duck confit, mountain rose apple, 28

SECOND
Atlantic Salmon
, creamed kale, chanterelle, black olive vinaigrette, 31
Onion Soup, braised oxtail, bone marrow, gruyere, 26
Pork Schnitzel, sauerkraut, spaetzli, huckleberry, 28
Hanger Steak, twice baked potato, brussels sprout, sweet and sour onion, 31
Baked Stuffed Lobster for Two, chanterelle, hollandaise, bottarga breadcrumb, MP

THIRD
Sticky Toffee Pudding,
cayenne date, malted milk glace, 15 Raspberry Cream Puff, chantilly, indonesian vanilla, 14 Sachertorte, cocoa nib, apricot, 16
Selection of Holiday Cookies, 14

Prix Fixe Menu

Scallop Crudo, meyer lemon, sesame, serrano chili

Atlantic Salmon, creamed kale, chanterelle, black olive vinaigrette

Rye Farfalle, rabbit, taggiasca olive, arugula

Terrine of Hudson Valley Foie Gras, seeded granola, duck confit, mountain rose apple (supplemental course)

Hanger Steak, twice baked potato, brussels sprout, sweet and sour onion

Sticky Toffee Pudding, cayenne date, malted milk glace

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