Over a forty-eight hour timeframe, the restaurant was completely transformed from Park Avenue Autumn to a completely new décor, featuring icy Winter white with silver accents. To convert the cuisine to the new season, Chef Kevin Lasko created the refined, robust winter-inspired menu with contemporary classic dishes. The menu's focus evolved from showcasing autumn's harvest to revealing the best winter flavors. Richard Leach, James Beard award winner and executive pastry chef, developed a selection of stunning dessert presentations, highlighting winter fruits and chocolate.

Chef Kevin Lasko created the seasonally focused American menu for Park Avenue Winter, offering innovative takes on classic dishes like, Gorgonzola Dolce Ravioli with Acorn Squash and Cranberries, Organic Scottish Salmon with Maple-Soy Brown Butter and Sunchokes and Date and Tamarind Glazed Lamb Shank with Faro Verde and Swiss Chard. Additionally, to honor the celebratory nature of the season, Lasko also offers the Winter Gatherings menu. Meant to be enjoyed amongst friends, this menu offers dishes to be enjoyed by two or more, like Dry Aged Porter House, Roasted Root Vegetables and Paprika Butter, and Truffle Roasted Chicken with Black Truffles and Foie Gras Stuffing.

Executive pastry chef and James Beard Award winner Richard Leach created a variety of confections for Park Avenue Winter’s dessert menu, focusing on seasonal ingredients and impeccable techniques. Dessert items include Robiola Cheese and Sautéed Pears with house-made Crème Fraiche Ice Cream & Dates and Winter Spice Cake with handcrafted Brown Butter Ice Cream and Caramelized Apples & Cranberries.