Executive Chef Kevin Lasko created the summer-inspired menu with refreshing summer cuisine, including Tomato & Watermelon Gazpacho with Avocado Spring Roll, Grilled Spanish Octopus with Burrata, Black Olives and Lemon Olive Oil and Lobster Salad, Ginger Pickled Plums and Barley.

Sunday evenings this summer will be a festive affair at the restaurant with the return of the Hamptons Paella menu paired with Lieb Cellars Park Avenue Summer Rosé for $45 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 Peaches & Grits: Roasted Peach Crepe, Sweet Corn Panna Cotta and Peach Sorbet and Summer Blueberry Bread Pudding with Frozen Lemon Mousse.