Guide du restaurant

A basketful of fall. #Cornucopia #Prep #ForagedElements #WoodSorrel #WhitePine #Teaberry #JuniperBerries #WhatsWildThisWeek

Hawaiian kamachi crudo with pressed Concord grapes, Atlantic sea salt, Serrano peppers, and magic oil. Concord grapes are a cultivar derived from the wild grape vine, Vitis labrusca, which we also picked and pickled earlier this summer when the grapes were still green. #InTheMoodoForACrudo #VitisLabrusca #ConcordGrapes #NJFarmstand #HawaiianKampachi #Kampachi

Extruded strozzapreti, Calabrian beef, San Marzano tomatoes, Parmesan. #Strozzapreti #PastaFresca #LotsaPasta #CalabrianPeppers #CalabrianBeef

Matsutake is prized for its spicy and aromatic odor. Matsies that come from the Pacific Northwest are sought after around the world. We are pleased to serve them while they’re in season, with our pheasant bolognese this evening. #MatsutakesGotYouTalking #Matsies #ChoiceWildFungi #TricholomaMatsutake #GameBird #FallIsHere

#BOH #GoldenHour #InTheKitchen #Prep

Pheasant tortellini with a game bird reduction & shaved Parmesan, for a special tasting menu. #TastingMenu #PheasantPresent #Tortellini #GameBirds

Pheasant bolognese with extruded rigatoni, matsutake, and shaved Parmesan. #Matsutake #PastaFresca #AutumnMushrooms #GameBird #Matsies

Lightly seared scallop crudo, ocean cloud, Atlantic sea salt and magic oil. #SpecialTastingMenu #Salicornia #SeaBeans #InTheMoodoForACrudo #ItsFriday #PutARecordOn

What’s for dinner? Pheasant tortellini’s for dinner, that’s what. #TortelliniTime #PheasantDreams #PastaFresca #Tortellini

#InTheWorks #Prep #PastaFresca #InTheKitchen

It’s a great season so far for wild mushrooms, and our own northeastern species are rivaling the best fungi fare from French & Italian countrysides. We’re pleased to bring you five different choice species this week, all fruiting right now. #Prep #WhatsWildThisWeek #YouDontHaveToGoToFranceForAChantetelle #JustStopBy #FreshlyForaged #NJTerroir #AllInADaysOff #TheSeasonsUponUs #Maitake #Chanterelles #TwoKinds #ChestnutBoletes #BlackTrumpets

English walnut cake, whipped mascarpone, walnuts, powdered sugar. #justdesserts

Dry-aged filet, porcini, porcini jus, Tuscany truffles. #DryAgedBeef #Porcini #TruffleShuffle #BlackTruffle #DiamondOfTheKitchen #ParkPlaceIsMoreBeefy

Some beautiful lobsters in the house tonight. This is a wild mushroom transformed by an ascomycetes, changing its color and texture to what you see here. #LOBSTAH #HypomycesLactiflorum #ChoiceFunghi #Fungi #Pilze #Funghi

Sicilian pistachio and teaberry ice cream. #HeresWhereTheStoryEnds #WeAllScreamForIceCream #GaultheriaProcumbens #OGwintergreen

Olive-oil poached turbot, wood sorrel purée, cuttlefish ink vinaigrette, and pistachio sand. #OregonCoastInspired #PacificImpressions #Turbot #RightOffTheBoat

Venison loin basted in juniper, with fennel pollen and candied calamansi. #VenisonDenizen #FromTheForest #Juniper #ComeAndGetItTravis

Braised lamb shank, pickled white chanterelles, natural jus, Tuscan truffles. #LambShank #ChanterelleDreams #TruffleShuffle

Toro crudo with farmstand Concord grape juice, Serrano, magic oil, and Atlantic sea salt. #NJFarmstand #ConcordGrapes #FreshPressed #InTheMoodoForACrudo

Maitake is a nickname for Grifola frondosa, a gourmet mushroom that is prized around the world from Japan to Italy to New York. ‘Maitake’ means ‘the dancing mushroom’ in Japanese, so-called because when you find one you dance with joy. Although they can be cultivated, nothing beats the taste of one that’s untamed. They are fruiting in the wild right now (under oak and beech in our area), and we are pleased to serve them to you this week. And for the next few weeks too if conditions are right! #WildAndFree #WeDancedWhenWeSawIt #ComeOnInAndPutARecordOnAndYouCanDanceToo #Maitake #HenOfTheWoods #ProductAppreciation #ForagedProduct #ParkPlaceIsMoreWild #GrifolaFrondosa #ChoiceMushrooms #Funghi #Signorina #Hongos #Pilze #Kinoko

Matsutake is prized for its spicy and aromatic odor. Matsies that come from the Pacific Northwest are sought after around the world. We are pleased to serve them while they’re in season, with our pheasant bolognese this evening. #MatsutakesGotYouTalking #Matsies #ChoiceWildFungi #TricholomaMatsutake #GameBird #FallIsHere

#SomethingsInTheWorks #BackInTheKitchen #SneakPeak #Prep #ParkPlaceIsMoreSaucy #AndBeefy

#ColoradoLambSaddle #Prep #PremiumCut #TheButcherTheBaker #LambSaddle #Colorado #RockyMountainHigh #RainingFireInTheSky #ItsThursdayNight #PutARecordOn

Still in love with truffles @craiglaban . #SundayNightTruffleLasagnaSlowJam #TruffleShuffle #TruffleLoveFromUpAbove #TrufflesAllYear #ParkPlaceIsMoreTruffley #TruffleTown

Seared scallops, oak ring roasted chanterelles, foie grass fat, honeysuckle vinegar, Tuscan truffles. #OakRingRoasted #HoneysuckeVinegar #PutUpTheSummer #TakeAChanceOnTheChants #Chanterelles #Cantharellus #HaidaGwaii #ItsSaturday #Downtown

Venison bolognese, pappardelle, Parmesan, shaved Belgian dark chocolate, Tuscan truffles. #JettisonInForTheVenison #Pappardelle #Venison #BelgianDarkChocolate

Do you know what time it is? It’s Pig Face Tortellini time. #WhatTimeIsIt #TortelliniTime #PastaFresca #Tortellini #HometownRecipes #Pasta

#RusticIsBack #JustLoafinAround #TheBreadHasLanded #TheButcherTheBaker #RusticStyle #Prep

Beach plums are so very special. They’re unique to our neck of the woods (the northeast), they’re wild, and they grow at the NJ shore. You can enjoy them this week at Park Place on one of these last evenings of the summer. #TheBittersweetTasteOfSummersEnd #BeachPlums #FreshPicked #ForagedFruit #PrunusMaritima #GoingCoastal #ParkPlaceIsMoreCoastal #WeAreBaaaaaaaaaack #ShoreToPlease

Re-opening next Thursday. Call 856-662-2200 for reservations. #SomethingsCooking #CuttinLoose #OakRingRoasted #OneTreeManyUses #NothingWasted #Timmmmberrrr #parkplaceismorechainsawey #summersover