Chef Kevin Lasko created the summer-inspired menu with refreshing summer cuisine, including Tomato & Watermelon Gazpacho with Avocado Spring Roll, Fried Ipswich Clams with Shore-Style Sauces, and Roasted Langoustines with Extra Virgin Olive Oil, Parsley and Lemon. In addition to the selections on the dinner menu, Chef Lasko also emphasizes the season with a special menu on a particular ingredient or theme. For this summer, the menu focuses on neighborhood favorites, Swordfish Nicoise with Haricots Verts, Cured Lemons & Farro, Mediterranean Branzino with Sauce Vierge and Summer Carbonara with Zucchini, Squash and Chanterelles.

Sunday evenings this summer will be a festive affair at the restaurant with a three-course Hamptons Paella menu paired with Lieb Cellars Park Avenue Summer Rosé for $35 per person. The Hamptons Paella will be made in the dining room in a traditional 4-foot paellera and will feature Maine lobster, native corn, and mussels.

Richard Leach, James Beard award winner, executive pastry chef, conceived a stable of summer confections that delight for their concentrated flavors and stunning presentations. For Park Avenue Summer, Leach's dessert selections include Fresh Cherries and Rice Pudding with Frozen Spiced Souffle and Caramelized Rice, Chocolate & Peppermint Trio, and Summer Peach Fritter with Buttermilk Panna Cotta and Peach Sorbet.