8.00
Thick sliced artisan bread, mushroom ragu, parmigiano cream
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Cafe Parco
(Artık Kapalı)İtalyan Restoranı, Kahvaltı Noktası ve Glütensiz Restoran$$$$
Madison Park, Seattle
KaydetPaylaş
54 Fotoğraf
MenüDinner 6Lunch 7Brunch 10Weekend Afternoons with Happy Hour Beverages 3
Dinner
italian proverb of the day. “A Tavola non S’invecchia.”
Appetizers and Small Plates
Calamari
8.00
Rings and tentacles sautéed with citrus, chilies, red onion, cilantro, honey and lime
Salmon Belly
12.00
Crostini, mozzarella, cayenne dusted and seared white salmon belly, piquillo jam, sea bean salad.
Clams
10.00
Manila clams, fennel, butter, garlic, sage, fennel pollen, garlic, toasted bread
Crab Stuffed Tomato
12.00
Fresh tomato layered with dungeness crab, chevre, boiled egg, piquillo and fresh herbs
Salads
Herbs &Greens
8.00
Organic baby lettuces, arugula, radicchio, dill, parsley, cilantro with sweet tomato vinaigrette and almonds
Spinach Salad
10.00
Baby spinach, fresh apple, warm parmigiano cream, brie, and oregon hazelnuts
Romaine Salad
10.00
Chopped romaine, tomato, avocado, mozzarella, red onion, olive oil and balsamic
Zucchini Salad
8.00
Fresh zucchini, sweet red pepper, parmigiano, basil and lemon
Pasta
Ravioli Finnochiona
19.00
Cheese filled pasta squares, fresh fennel cream, salumi finnochiona salami, arugula, parmigiano
White Corn Ravioli
18.00
With a fresh summer array of fresh broccoli, zucchini, and tomato in pomodoro, parmigiano
Carbonara
20.00
Angel hair pasta is tossed with dry cured salumi pancetta, tomato, herbs, egg and parmigiano
Papparadelle with Lobster Mushrooms
25.00
Dense wild mushrooms, cream, roasted garlic, radicchio and fresh lemon thyme with parmigiano.
Entrees
Spicy Shrimp
Wild prawns sautéed with olive oil and a blend of hot chilies, garlic and lemon. Served with cous cous 25
Fresh Trout
23.00
Whole trout roasted with lemon zest and brown butter accompanied by fresh spinach
Breast of Chicken
22.00
Boneless breast of chicken is prepared with fresh basil leaves, salumi pancetta and tomatoes. Served with a salad of quinoa and chevre with cinnamon scented balsamic
Painted Hills Flat Iron Steak
28.00
A phenomenally flavorful cut of northwest all naturally raised beef served with summer chanterelle ragu and sage’d red potatoes.
Risotto
22.00
Bold piquillo pepper and parmigiano blended with al dente carnaroli, topped with a soft basted egg
Oregon Petrale Sole
25.00
Pan fried with a light coating of polenta. Served with fresh tomato risotto. Pickled celery salad
Neah Bay White Salmon
29.00
Pan roast with lemon butter, pickled mustard seed, mire poix served with snap peas, broccoli and lobster mushrooms
Moulard Duck Breast
35.00
Pan roast artisan magret duck breast is served with fresh gingered peaches sporting a hint of moscato vinegar. Quinoa loaded with pistachios and chestnut honey
Silvies Ranch T-Bone Steak
35.00
Very young beef raised on a 100 acres of native grasses and wild flowers in oregon. Served with rosemary and port jus. Accompanied by red potatoes in cream with salumi pancetta.
Lunch
Salads and Snacks
Herbed Greens and Almond
8.00
Organic baby lettuces, arugula, parsley, dill with sweet tomato vinaigrette and almonds, vegan
Spinach and Brie
10.00
Baby spinach, pink lady apple, warm cream and Brie toasted oregon hazelnuts, vegetarian
Po-Boy Salad
15.00
A salad of crisp romaine, tossed with sweet tomato vinaigrette is crowned with polenta fried shrimp roasted sweet pepper, tomato, red onion and avocado.
Spinach Dijon
14.00
Pickled mustard vinaigrette tossed baby spinach is topped with chicken breast and mushrooms in a zesty dijon glaze. Garnished with fresh chevre
Fondue
8.00
Roasted garlic, cream, parmigiano, assaggio, romano fresh bread for dipping, vegetarian
Clams
10.00
Manila clams, fennel, butter, garlic, sage, fennel pollen, garlic and toasted bread
Summer Chop Salad
10.00
Chopped romaine, tomato, avocado, mozzarella, basil, olive oil and balsamic dressed, vegetarian
Lavender Lemon Chicken
14.00
Breast of chicken and fresh apple are prepared with a sweet lemon marinade, chervil and lavender over delicate organic baby lettuces
BLT Caesar
14.00
Romaine hearts, fresh tomato, apple smoked bacon, croutons peppercorn buttermilk dressing and parmigiano
Bruschetta
8.00
Thick sliced artisan bread, mushroom ragu parmigiano cream, vegetarian
Olives
6.00
Mediterranean blend of olives, garlic, sweet peppers, olive oil, citrus and herbs. Served warm, vegan
Calamari
8.00
Sauteed calamari rings and tentacles with sweet pepper, poblano, red onion, citrus, honey and cilantro
Sandwiches
Croccanti
14.00
Two pieces of French toast layered with rosemary ham and black truffle sottocenere, topped with a soft egg
Rosemary Ham and Brie
10.00
House roast rosemary ham and Brie served warm on a crusty roll with butter and mustard
Chicken with Avocado and Bacon
12.00
Grilled chicken breast is layered with fresh avocado and bacon on Dave's good seed bread with black pepper mayo
Walnut and Chevre
10.00
Fresh chevre with avocado, olive oil roast walnuts, celery and wild arugula on wheat. Vegetarian
Seattle Sandwich
9.00
Apple smoked bacon, peanut butter, chestnut honey, chevre and banana on Dave’s good seed bread
BLT
9.00
A favorite in any language. Local dry cured, apple smoked bacon, tomato, basil, lettuce and aioli on sourdough
Chicken and Mushrooms
12.00
Grilled chicken breast, sauteed mushrooms, sottocenere, on sourdough with mayo.
Sicilian Tuna
12.00
Albacore tuna “salad” with celery, caper berries, dried chili, oregano, lemon, fennel and olive oil on Dave's good seed bread
Caprese
8.00
Crusty slices of bread layered with melted mozzarella, fresh tomato, basil, olive oil and balsamic. Vegetarian
Truffled Egg and Finnocchiona
8.00
Salumi fennel salami and fried egg with black truffle on Dave’s killer bread with mayo and wild arugula
And Petite Sides
Great additions enjoy one with your sandwich
Mixed Baby Green Salad
With tomato vinaigrette vegan
Quinoa Salad
With dried cherries and Cinnamon infused balsamic, vegan
Side Salads
5.00
Caesar Salad
Potato salad with egg, herbs and buttermilk vegetarian quinoa salad with dried cherries and cinnamon infused balsamic vegan roasted red pepper and zucchini with parmigiano, basil and lemon vegetarian
Roasted red pepper and zucchini
With Parmigiano, basil and lemon, Vegetarian
Parco Lunch
American Style and Traditional Italian Pasta
10.00
Create your own favorite
Parco Lunch: New World Italian Pasta
An ever changing selection featuring today’s freshest locally sourced ingredients, hand made pasta and treats from the furthest reaches of the globe.
Papparadelle with Black Pepper
15.00
Egg pasta with salumi’s dry cured pancetta, arugula, olive oil and cracked black pepper then tossed with parmigiano
Papparadelle with Umbrian Black Truffle
20.00
Wide egg pasta tossed with mushrooms in black truffle scented cream and topped with parmigiano and fresh umbrian black truffle vegetarian
Cappellini Carbonara Angel Hair Pasta, Olive Oil, Grape Tomatoes,
14.00
Broccoli, pesto, zucchini, parmigiano, and parsley, folded with fresh egg yolk, African cayenne. vegetarian
Cappellini with Shrimp
24.00
Sweet shrimp are sautéed with sweet red pepper in fresh basil pesto and tossed with al dente cappellini and parmigiano
Cappellini with Garlic
14.00
Fresh pasta nests in a bowl of fragrant roasted garlic &chicken stock. Topped with chopped tomato, fresh basil and parmigiano
Breakfast
Served until 2:00 pm Wednesday thru Sunday
Antique Style Waffle
6.00
With real maple syrup and whipped butter
Berry Waffle
14.00
Topped with fresh berries of the day, whip cream and berry confitura
Three Free Range Egg Scrambles
12.00
Scrambles include your choice russet browns or polenta
Italiano
Roast pepper, mozzarella, salami, and olives
Truffle and Tomato
Truffle scented, herbed, filled with a blend of cheese and topped with sweet tomato and herb salad
Parco ‘French’ Toast
6.00 - 11.00
Dipped in spiced batter with real maple syrup and butter poached apple
Parco Combo
12.00
2 Eggs, apple smoked Zoe’s bacon red potatoes, toast with spiced butter
Parco's Famous Bacon and Banana Waffles
16.00
Minced bacon filled waffles topped with fresh bananas in bacon and brown sugar caramel, plus, of course, bacon
Foragers Mushroom
With wild arugula and Italian cheese blend
Frittatas
14.00
A true Italian dish! made with three eggs. each frittata includes noted salad
Ham and Cheese
Rosemary ham, cheese, and spinach. Crowned with an orange supreme, arugula and hazelnut salad
Brunch
Creative Eggs: Three Free Range Egg Scrambles
Scrambles include your choice Red Potato Browns or Polenta
Sweet Shrimp
12.00
Shrimp, avocado, onion, herbs
Mushroom
12.00
Foragers mushrooms, wild arugula, four cheeses
Italiano
12.00
Roast pepper, mozzarella, salumi finocchiona, olives
Creative Eggs: Frittatas- Italian Three Egg “Omelet”
Each frittata includes noted salad
Pancetta
14.00
Salumi traditional pancetta, arugula and parmigiano with roasted pepper and zucchini salad
Cheese and Tomato
14.00
Truffle scented, herbed, filled with a blend of cheese; topped with sweet tomato and herb salad
Ham and Cheese
14.00
Rosemary ham, cheese, spinach, rosemary, orange and hazelnut dressed salad
Creative Eggs: Eggs and...
Parco Combo
12.00
2 Eggs, leschi pork and apple links, hash browns, toast with spiced butter
No Carbs
9.00
Two eggs with bacon, ham or sausage
Eggs and Toast
8.00
Two eggs with spice buttered toast
Creative Eggs: Sweet & Savory
Parco ‘French’ Toast
6.00 - 11.00
Dipped in spiced batter with real maple syrup and butter poached fuji apple
Dungeness Crab Panino
18.00
French toast baked with morsels of dungeness crab cheddar cheese and sweet red pepper.
Berry Waffle
14.00
A crisp waffle topped with fresh berries of the day, whip cream and berry confitura
Ham Waffle-Wich
11.00
Rosemary ham, roast apples, Italian cheese blend, pickled mustard seeds layered between savory herb waffles
Panino Croccanti
14.00
Two pieces of french toast layered with rosemary ham and black truffle sottocenere topped with a soft egg
Antique Style Waffles
6.00
One waffle with real maple syrup and whipped butter
Parco's Famous Bacon and Banana Waffle
16.00
A minced bacon filled waffle topped with fresh bananas in bacon and brown sugar caramel, plus, of course, bacon
Creative Eggs: Brunch Add-Ons
Red Potato Browns
5.00
Sausage
8.00
Eggs
6.00
Toast
4.00
Bacon
6.00
Ham
8.00
Polenta
5.00
Creative Eggs: Lunch
Bruschetta
8.00
Toasted crusty bread, white bean puree, broccoli pesto, chevre and almonds
Manila Clams
10.00
Manila clams, fennel, butter, garlic, sage, fennel pollen, garlic toasted bread
Duck Rillettes
7.00
Duck confit rillettes, pistachio, chestnut honey toast with spiced butter
Fonduta
8.00
Roasted garlic, cream, cheese and bread
Olives
6.00
Mediterranean blend of olives, garlic, sweet peppers, olive oil, citrus and herbs. Served warm
Creative Eggs: Salads
Herbed Green
8.00
Organic baby greens, dill, arugula, parsley, cilantro, sweet tomato vinaigrette and almonds
Spinach
10.00
Baby spinach, fresh apple, warm cream, brie, toasted oregon hazelnuts
Spinach Dijon
14.00
Baby spinach is topped with fresh chicken breast meat and mushrooms cooked in a zesty dijon glaze. Garnished with fresh chevre
Chop Salad
10.00
Romaine, tomato, mozzarella, avocado, basil, olive oil and balsamic dressed
BLT Caesar
14.00
Romaine hearts, fresh tomato, bacon, croutons, peppercorn buttermilk dressing and parmigiano
Lavender Lemon Chicken
14.00
Breast of chicken and fresh apple are prepared with a sweet lemon marinade, chervil and lavender over delicate baby lettuces
Lunch
American Style Pasta
10.00
Create your own combination
Penne
Sauce
Papparadelle
Cheese Filled Ravioli
Lunch: Sandwiches
BLT
9.00
A favorite in any language, local dry cured, apple smoked bacon, roasted tomato, lettuce and aioli on sourdough
Chicken with Avocado and Bacon
12.00
Grilled chicken breast, layered with fresh avocado and apple smoked bacon on wheat with black pepper mayo
Sicilian Tuna
12.00
Albacore tuna “salad” with celery, caper berries, dried chili, oregano, confit lemon, fennel, olive oil and vinegar on wheat.
Rosemary Ham and Brie
10.00
House roast rosemary ham and brie, served warm on sourdough roll with butter and mustard
Walnut and Chevre
10.00
Fresh chevre with avocado, olive oil roast walnuts, celery and wild arugula on wheat.
Weekend Afternoons with Happy Hour Beverages
Afternoon
Greens Salad
5.00 - 8.00
Summer tomato vinaigrette
BLT Caesar
8.00 - 14.00
With peppercorn dressing
Spinach and Brie Salad
10.00
Fresh spinach, apple, melted brie, hazelnuts
Quinoa Salad
5.00
Cinnamon scented balsamic, cherries, olive oil
Penne
6.00 - 10.00
With creamy tomato rosa sauce, parmigiano
Fresh Papparadelle
10.00
With alfredo and parmigiano
Caprese Sandwich
8.00
Mozzarella, tomato, basil, balsamic
BLT Sandwich
9.00
Apple smoked bacon, tom, lettuce, sourdough
Calamari
5.00 - 8.00
Sauteed with poblano, citrus, onion, cilantro, honey
Manila Clams
6.00 - 10.00
With butter, garlic, fennel, bread
Tapenade and Toast
3.00
Duck Confit Rillettes
7.00
Served chestnut honey, pistachios and toast
Antipasto Platter
14.00
Salumi finnochiona, rosemary ham, mozzarella, sottocenere al tartufo, roasted sweet peppers, olives, piquillo peppers, roasted garlic and bread.
Crisp Caesar
6.00 - 10.00
With croutons and parmigiano
Summer Chop Salad
10.00
Romaine, mozzarella, tomato, basil, oil and balsamic
Zucchini Salad
8.00
Fresh zucchini, roasted red pepper, basil, parmigiano, lemon vin
Cheese Ravioli
6.00 - 10.00
With pomodoro sauce, parmigiano
Fresh Capellini
10.00
With basil pesto and parmigiano
Bruschetta
5.00 - 8.00
With mushroom ragu and parmigiano cream
Ham and Brie Sandwich
10.00
Rosemary ham, french brie, sourdough
Seattle San
9.00
Bacon, peanut butter, banana, chevre, honey
Garlic Shrimp
6.00 - 11.00
With grape tomatoes and red onion
Sicilian Tuna Blended
8.00
With olive oil, capers, chilies and oregano
Warm Marinated Mediterranean Olives
6.00
Fondue
8.00
Roasted garlic, cream, cheese and bread for dipping
Today's Happy Hour
Drink offerings
Afternoon: Happy Hour
Today’s happy hour drink offerings
See your server for today’s red and white choices
Hot Juan
3.00
Tequila, pineapple, lime and a touch of habanero
Happy Hour
5.00
Wine choice
Parco Limonade Fizz
3.00
House infused limoncello over ice with a splash of soda
Parco Creamsicle
3.00
Orange infused vodka, vanilla, soda and cream
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Showcasing my passion for dishes that seamlessly meld the best fresh ingredients available, while maintaining the integrity of each element. A philosophy inspired by Italy - Chef & Owner Celinda Norton
(206) 328-4757
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