Park & 6th Gastropub

Plum tomatoes, basil oil, balsamic glaze, fresh basil.

Pecorino Romano, truffled Panko.

Balsamic cherry tomatoes, garlic oil, crusty bread.

Thai curry and crusted pistachio or park and 6th signature sauce.

With sriracha ketchup.

Shrimp, scallops, calamari, lobster, saffron, chorizo and lobster stock.

Orecchiette pasta, poached lobster, spicy vodka sauce, Pecorino romano and fresh basil.

Maine mussels, ginger, lemongrass, red curry, coconut milk and crust bread.

Scottish salmon, caper sour cream, tomato red onion salad and cilantro.

Sauteed spinach, fingerling potatoes, chef B's sacred francaise sauce.

Blue crab claw meat, soy, ginger, corn, mayo and sriracha.

Panko crusted day boat scallops, pico de gallo, tomatillo salsa, shredded cabbage, chipotle and mayo.

Locally sourced little neck clams, clam stock, fingerling potatoes, veggies

Poached lobster, romaine, bruschetta, avocado, bacon, blue cheese, hard boiled egg, tomatillo salsa, garlic thyme croutons and sherry vinaigrette.

Blackened Cajun salmon, romaine lettuce, avocado, corn, pico de gallo, red onion, cherry tomato and chipotle ranch dressing.

Iceberg, bacon, tomato, spicy buttermilk blue cheese dressing and garlic thyme croutons.

Mesculin and romaine lettuce, cherry tomatoes, red onion, cucumber, pickled radish, shaved carrot and sherry carrot ginger vinaigrette.

Served with apple cider wasabi mignonette, cholula and lemon.

Served with apple cider wasabi mignonette, cholula and lemon.

Served with apple cider wasabi mignonette, cholula and lemon.

Served with apple cider wasabi mignonette, cholula and lemon.

Served with apple cider wasabi mignonette, cholula and lemon.

Served with apple cider wasabi mignonette, cholula and lemon.

American cheese, caramelized onions and potato pillows.

8 oz. hanger steak blend, aged white Vermont cheddar, beer battered shallots, spicy garlic pickles, lettuce, tomato and roasted fig steak sauce.

8 oz. ground dry-aged wagyu blend, caramelized onions, American or brie cheese on a pretzel bun with fries.

Scottish salmon, ginger, garlic, lettuce, tomato and soy wasabi mayo.

Brisket, roasted garlic mashed potatoes and crazy gravy.

12 oz. dry-aged ribeye, chipotle butter and fries.

Cherry tomatoes, garlic, corn, hot cherry peppers, toasted pepitas.

Cheddar, goat cheese and sriracha ketchup.

Brussels, spinach, shitake, leeks, garlic, pecorino romano and sherry vinager.

Jumbo lump crab, avocado, tomatillo salsa and pico de gallo.

Poached white shrimp, lemon garlic aioli, sambal, sriracha and red pepper flakes.

Cucumber, fried basil garlic chips, sriracha yogurt, avocado wasabi mousse and house potato chips.

4 East coast oyster, 4 West coast oysters, 4 little neck clams, 4 shrimp, 1 lobster tail and 8 mussels.

Merlot braised brisket, fresh muzz and crazy gravy.

House brined chicken breast, fresh muzz, broccoli rabe, pink vodka sauce and Parmigiano Reggiano.

Roasted pork loin, ham, Swiss cheese, spicy pickled and chipotle mayo.

Pulled chicken breast, lettuce, tomato, and Park and Sixth signature wing sauce.

Salmon, lettuce, tomato, homemade caper and lemon sour cream.

Poached lobster, slab bacon, lettuce, tomato and basil mayo.

Panko crusted day boat scallops, lettuce, tomato and chipotle mayo.

Skirt steak, shiitake mushrooms, caramelized onions, Vermont white cheddar and truffle.