Over a forty-eight hour timeframe, the restaurant was completely transformed from Park Avenue Winter to a completely new décor for Spring, inspired by a classic English garden with wild, raw vegetation and materials. To convert the cuisine to the new season, executive chef Kevin Lasko created the refined, spring-inspired menu, offering dishes that highlight the best of spring’s produce. Richard Leach, James Beard award winner and executive pastry chef, developed a selection of stunning dessert presentations, highlighting spring fruits, like rhubarb and berries.

Esteemed chef Kevin Lasko created the Park Avenue Spring menu with satisfying seasonal dishes, such as Goat Cheese & Egg Yolk Raviolo with Bacon, Spring Peas and Morels; Barley & Asparagus Risotto with Morels and Organic Triple Crème; and Honey Miso-Glazed Pork with Easter Egg Radishes.

For the dessert program, Richard Leach has created a stable of spring confections that delight for their concentrated flavors and stunning presentations. Leach’s dessert selections for Park Avenue Spring include Fresh Blackberries with Rice Pudding Fritters, Blackberry Sorbet and Lemon Foam; and Caramel Roasted Golden Pineapple, Angel Food Cake and Basil Ice Cream.

 

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Park Avenue | 100 East 63rd Street at Park Avenue New York, NY 10021 | 212.644.1900 | www.parkavenyc.com
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