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Park On Fremont to Introduce Seasonal Food and Beverage Selections

November 7, 2014 by  

Park On Fremont to Introduce Seasonal Food and Beverage Selections
Park on Fremont
will welcome the upcoming winter season with delicious new menu selections, adding a variety of entrées, appetizers, soups and handcrafted winter cocktails to the bar and restaurant’s offerings, starting Tuesday, Nov. 11 (Pictured: Dirty Girl Scout Cocktail)

Park on Fremont will serve a homemade meatball sandwich, which includes three mouthwatering meatballs on French bread topped with Bolognese sauce and macaroni, priced at $12. Patrons may also enjoy the Asian chicken salad prepared with cucumber noodles, mandarin oranges, teriyaki chicken and lettuce topped with toasted almonds, available for $10.

Seasonal cocktails will include the Wolf Like Me, crafted with Bacardi Wolf Berry, lime juice, simple syrup, fresh mint, blueberries and blackberries; and the Petal Power, created with Cîroc Pineapple, Aperol St-Germain Elderflower liqueur and fresh lime juice, both priced at $8. Guests may also choose from winter-themed cocktails such as the Pleasure Fist, created with Kahlua, Jameson Whiskey, hot coffee and whipped crème; the Dirty Girl Scout, created using Peppermint Schnapps, dark crème de cacao, hot chocolate, whipped cream and a chocolate stick; and the Sexual Chocolate, a delicious blend of Chambord Raspberry Liqueur, Stolichnaya Vanilla Vodka, crème de cacao, whipped cream and a raspberry garnish, each priced at $8.

Park’s seasonal appetizer menu will feature the addition of the shrimp empanada, made with puff pastry, shrimp, rice, ancho-chili, chipotle peppers, mozzarella and tomatillo salsa, priced at $9. Soup enthusiasts may choose from the spicy chili, priced at $6 or the traditional clam chowder, priced at $7.

Park on Fremont is open Tuesday to Sunday from 11 a.m. to 3 a.m. Brunch is available on Friday and Saturday from 11 a.m. to 4 p.m and on Sunday from 11 a.m. to 5 p.m. More information is available at www.parkonfremont.com, on Facebook, Twitter and www.OpenTable.com.

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