dinner
Tasting Menus
Small plate tasting menu 45
Small and large plate tasting menu 55
[substitutions or changes will incur a $10 per person supplement]
Small Hot Plates
Salt cod fritters, malt vinegar 11
Grilled octopus, brussel sprouts, jalapeno and squid ink 16
Leek and sour cream perogi, trout roe, trumpet royal mushrooms 15
Chickpea fries, acorn squash ketchup 13
Bacon, blood oranges, watercress 14
Smoked lamb sausage, shimonitas, winter squash 16
Green apple and cheddar soup, hops, pancetta 9
Small Cold Plates
House-cured anchovies, fingerling potato, radish, coddled egg 11
Charred carrots, fresh goat cheese, black olives, candied pecans 13
Salted foie gras, dandelion, pears, maple bourbon chestnut 14
Local tuna belly, celery, pocha beans, toasted nori 12
Beets, mushrooms, pistachios, yogurt, wild rice 12
Flank steak, blue cheese, parsley, sherried onions 13
Shaved apple, manchego, hazelnuts and chicories 12
Ken’s bread, house made crackers, castelvetrano olives 4.5
Large Plates
Pork, hominy, swiss chard, paprika sausage, mustard and aji dulce 27
Hay roasted lamb, red wine braised quince 29
Black cod, salsify, smoked oysters and fish crackers 28
Chanterelle stuffed cabbage leaves, Lousinana brown rice, herbed pesto 24
[A 20% gratuity will be added to parties of 5 or more]
dessert
Cranberry and parsnip sundae 8
Double chocolate tart, salted caramel, hazelnut ice cream 10
Goat panna cotta, huckleberry, almond cookie 9
Sticky date pudding, vanilla rum ice cream 9
Chocolates from Xocolatl de David 8
cocktails
PKNY Sour 10
Rye whiskey, egg, lemon, orange, sugar, ruby port
Queen Mary 9
Vodka, beet, Batavia-Arrack, Lillet Rose, lemon
Ram OF 10
Rye whiskey, Ramazotti, Gran Marnier, salty candied orange
Ms. Collins 9
Hayman’s Old Tom gin, Combier, bitter lemon, celery and cardoon, sparkles
Lyin’ Eyes 10
Stonefruit cordial, bourbon, Angostura, Peychaud’s, sparkling wine
Wise Mule 10
Blended scotch, Belle de Brillet, ginger beer, pear butter, peppercorns, sage
Ramona Falls 9
Junmai sake, East India Sherry, Manzanilla sherry, Cynar, lemon, yellow Chartreuse
Abuelita 10
Reposado tequila, cranberries, Punt e Mes, yellow Chartreuse, agave
Beer
On Tap
Breakside Brewing – Session Brown Ale (Portland, OR) 6
Occidental Brewing – Alt (Portland, OR) 6
Bottles
HUB Lager 16 oz CAN (Portland, OR) 6
Gigantic IPA 22 oz (Portland, OR) 8
Fearless Loki Red Ale 16 oz CAN (Estacada, OR) 6
Einbecker N/A 12 oz (Germany) 4
Aperitif, Amari & Digistif
On the rocks with a twist:
Lillet Blanc, Rose or Rouge (France) 8
Dolin Dry, Blanc or Rouge (France) 8
Bonal Gentiane-Quina (France) 8
Carpano Antica Formula Vermouth (Italy) 9
Campari (Italy) 8
Aperol (Italy) 8
Cynar (Italy) 9
Cardamaro (Italy) 8
Fratelli Averna Amaro (Italy) 10
Fernet Branca (Italy) 8
Zucca (Italy) 9
Zwack (Hungary) 9
happy hour
AT THE BAR, EVERYDAY 5-7
HAPPY HOUR SMALL PLATES $8
Salt cod fritters with malt vinegar
Chickpea fries, squash ketchup
Charred carrots, fresh goat cheese, pecans
Flank steak salad with blue cheese
Garden lettuces with shallot vinaigrette
House cured anchovies, potato, coddled egg
Apple and cheddar soup with pancetta
Leek and sour cream perogi, trout roe
HAPPY HOUR DRINKS $5
Dolly O’Dare
gin, dry vermouth, apricot brandy
Park Martini
gin, vermouth, house pickles
Americano
Campari, sweet vermouth, soda
Old Fashioned
bourbon, bitters, demerara syrup
Champagne Cocktail
sparkling wine, bitters, sugar cube
House red, white, or sparkling wine
north park blocks
503-223-PARK [7275]
422 NW 8th Portland OR 97209 {map}
Dinner Every Night: 5-9
Happy Hour Every Night 5-7
info@parkkitchen.com
reservations
We accept reservations by phone, through OpenTable and in person. We will hold your table for 20 minutes from scheduled arrival time. Tables will be seated only after all members of the party have arrived.
Online Reservations
503-223-7275
info@parkkitchen.com
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Scott started cooking as a butcher in North Carolina. It wasn’t a conscious decision for him to start cooking but the process and the ingredients that surround food quickly became more important than his studies. He cashed in on his long held desire to become a doctor and began his restaurant career as a dishwasher and a ski bum in Aspen Colorado. {more}
Ethan is one of the few and the proud. He was born and raised in Oregon. He began cooking in Portland kitchens in the early 2000’s. Scott was quick to pick him up as a young and talented cook in 2003. {more}
A native son of Southern California, Brennan started cooking as a dishwasher in a small restaurant in order to get away from his mom’s ranch. He quickly moved onto the line and discovered that cooking was his thing. {more}
Anna Josephson has always loved food and people. She grew up in New Haven, Connecticut helping her parents cook from their collection of Gourmet Magazines dating from 1965. When Anna turned 16 she and her brother drove an ice cream truck {more}
by Scott (October 8, 2012)
As you can see, the Park Kitchen website is new and very much improved. The old website was our original one from when we opened in 2003. It has weathered it’s travels around the WorldWideWeb quite well but we decieded to redo it before it got too long in the tooth. Of course we hired our good friend Todd Skiles at Fullblast Creative to unleash his magnificent brand of dorky-ness on this site. We love it because it makes us look cool. We hope you look cool too.
The Website certainly isn’t the only thing that’s changing at PK. Those of you who follow us know that Park Kitchen is always and forever evolving. In the restaurant world, if you’re not getting better you’re getting old. My job is to make sure that we are always getting better. Usually this evolution is a slow and steady march forward that can only be perceived in retrospect after looking at old menus or talking to one of the many fantastic employees that have worked at Park Kitchen over the past 9 years.
Every now and Then we’re able to take a big and very noticeable step forward. {more}
by Jenny (October 8, 2012)
When Scott mentioned that we needed new patio furniture for the restaurant, I knew just the man for the job. My father, Trigger Cook, had just moved into town and needed a new project.
He accepted the job and agreed to build us ten new tables and twenty-two small benches for our outdoor patio. As a boat builder by trade, he was familiar with water’s impact on wood. {more}
by Park Kitchen (October 1, 2012)
“Scott Dolich’s Park Kitchen is one hell of a place to eat. The room is subtle and calming, the service verges on therapeutic, and the offerings are robust enough to break through the midday doldrums.”
- GQ City Guide
“Enthusiasts eagerly await whatever surprises chef Scott Dolich has up his sleeve at this low key bistro in the Pearl District. The intriguing clever New American-Pacific NW food is ably matched by engaging service. {more}
private dining
The private dining room at Park Kitchen overlooks the scenic north park blocks and is ideal for sit down meals and business meetings for between six and thirty-five guests or cocktail style parties for 10 to 60 guests. Scroll down to view our menu options and pricing guide.
Please contact us if you are interested in hosting an event at Park Kitchen. privatedining@parkkitchen.com | 503-223-7282
options + pricing
Private Dining is available for Dinner, Lunch, Breakfast and Cocktail Style Parties:
private dining seated dinner
Chef’s Supper $55 (Family Style, Chef’s Choice)
Bread Service
2 Salads
2 Hot Appetizers
2 Entrees
1 Dessert
Park Kitchen Experience $75 (Family Style, Chef’s Choice)
Bread Service
2 Passed Appetizers
3 Salads
3 Hot Appetizers
3 Entrees
1 Dessert
Basic Dinner $40 (Plated, Chef’s Choice)
Bread Service
1 Salad
1 Entree
1 Dessert
Substitutions subject to additional charges
Traditional Dinner $60 (Plated, Your Choice)
Bread Service
2 Choice Appetizer
2 Choice Entree
1 Dessert
Grand Traditional Dinner $85 (Plated, Your Choice)
Bread Service
2 Passed Appetizers
3 Choice Appetizer
3 Choice Entree
1 Dessert
House Wine, Tap Beer, and Non-alcoholic Beverage Service
Additionals:
House wine and tap beer $22/ person
Non-Alcoholic Beverage Service $5/ person
2 Passed Appetizers $10/ person
Extra Appetizer $10/ person
Extra Entrees $20/person
Extra Dessert $10/person
Private Bar Set-up Fee $200
(Non-alcoholic beverage, wine and cocktails also available a la carte)
private dining cocktail style parties
Small PK Party $25
Bread Service -stationary
2 passed items (one hot and one cold)
2 stationary salads
PK Party $55
Bread Service -stationary
3 passed items (one hot and one cold)
2 stationary salads
Assorted cured meats
Seasonal homemade pickles
Domestic and artisanal cheeses
Cookies
Additionals:
2 Passed Appetizers $10/ person
1 stationary plate $10/person
Add meats and pickles or cheeses $15/person
Dessert $7/person
House wine and tap beer $22/ person
Non-Alcoholic Beverage Service $5/ person
Private Bar Set-up Fee $200
private dining lunch options
[PLEASE NOTE: Lunch is ONLY available for Private Dining. Park Kitchen is open every night for dinner/happy hour]
Simple Lunch $25 (Plated, Chef’s Choice)
Bread Service
1 Salad
1 Entree
Cookies
Substitutions subject to additional charges
Chef’s Lunch $40 (Family Style, Chef’s Choice)
Bread Service
2 Salads
2 Entrees
Cookies
Traditional PK Lunch $45 (Plated, Your Choice)
Bread Service
Soup or Salad
2 Choice Entree
Cookies
Additionals:
2 Passed Appetizers $10/ person
Extra Salad $7/ person
Extra Entrees $10/person
Plated Dessert Substitution $8/person
Private Bar Set-up Fee $200
House wine and tap beer $15/ person
Non-Alcoholic Beverage Service $5/ person
[PLEASE NOTE: Lunch is ONLY available for Private Dining. Park Kitchen is open every night for dinner/happy hour]
private dining breakfast
[PLEASE NOTE: Breakfast is ONLY available for Private Dining. Park Kitchen is open every night for dinner/happy hour]
PK Breakfast $25 (Family Style)
Ellen Jackson’s coffeecake
Seasonal fruit salad
Coffee and tea service
Additionals:
Farm egg frittata $5/ person
Bacon or Sausage $5/ person
Potato Latke $5/person
Granola and yogurt $8/person
Bowery Bagels and schmear $6/person
Juice service $4/ person
Alcoholic breakfast beverages $15/ person
[PLEASE NOTE: Breakfast is ONLY available for Private Dining. Park Kitchen is open every night for dinner/happy hour]
forms
Please download our Private Dining forms, fill them out and return them to us via email, fax, US mail or drop them by the restaurant.
Seating Options | Contract
(zip file)
the fine print
Pricing does not include a 20% gratuity added to the final bill
Beverages agreed upon before event
Minimum purchase of $750 per evening event and $500 for morning or afternoon
Please contact us if you are interested in hosting an event at Park Kitchen.
privatedining@parkkitchen.com | 503-223-7282