Walnut Lane by Jonathan Waxman (Park Slope)
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Featured items
Salads & Starters
- Beet Salad with Tahini Yogurt$14.95Vibrant marinated beets pair perfectly with creamy tahini yogurt and red watercress. Topped with herb-toasted slivered almonds, crunchy pomegranate seeds, and za'atar spice mix
- Kale Salad$12.75Shredded kale topped with grated Parmesan, breadcrumbs. Served with a tangy lemon-anchovy dressing on the side
- Spinach Dip with Potato Chips$14.95Spinach and artichoke heart blended with warm, melted cheeses including mozzarella and provolone, topped with a crispy layer of Parmesan. Served with thick-cut potato chips
- Mushroom & Goat Cheese Bruschetta$16.15Crunchy, toasted bread and creamy, tart goat cheese are topped with roasted oyster, cremini, and button mushrooms for the perfect starter or side
- Burrata & Roasted Piquillo Peppers$18.35Creamy burrata and sweet, marinated piquillo peppers, topped with savory hazelnut pesto made with basil and parsley. Served with toasted bread
Mains
- JW Chicken with Salsa Verde$26.55Chef Waxman's famed chicken is rubbed with olive oil, seasoned with salt and pepper, then roasted until golden brown. Topped with capers and drizzled with zesty salsa verde
- Roasted Salmon & Butter Beans$27.55Roasted center cut salmon fillet on top of braised butter beans in a rich, buttery, lemon-herb sauce. Topped with crunchy breadcrumbs
- Grilled Sea Bass$28.75Two sea bass fillets grilled to perfection and served over bright, tangy red pepper romesco sauce made with hazelnuts, almonds, olive oil, and spices. Garnished with red watercress
- Braised Short Rib$35.75Melt-in-your-mouth beef short rib, cooked slow in a deep, rich, red-wine braise, paired with cipollini onions and creamy mashed potatoes
Pasta
- Casarecce with Vegetable Bolognese$19.55Chef Waxman makes classic bolognese vegetarian: Al dente casarecce pasta tossed with a ragu of tomato, shiitake and cremini mushrooms, onion, carrot, celery, and garlic, deglazed with red wine
- Linguine with Shrimp & Hazelnut Pesto$21.95Linguine pasta cooked al dente and served with tender, roasted shrimp and hazelnut pesto made with basil, parsley, Parmesan, and lemon. Topped with grated Parmesan and chopped parsley
- Cavatelli with Sausage & Mushrooms$20.75Roasted oyster, cremini, and white button mushrooms and crumbled pork sausage bring rich earthiness to this bowl of creamy al dente cavatelli. Topped with breadcrumbs, Parmesan, and parsley
Gluten-Free Pasta
- Vegetable Bolognese on Gluten-Free Casarecce$23.15Chef Waxman makes classic bolognese vegetarian: Gluten-free casarecce pasta tossed with a ragu of tomato, shiitake and cremini mushrooms, onion, carrot, celery, and garlic, deglazed with red wine
- Shrimp & Hazelnut Pesto on Gluten-Free Casarecce$25.35Gluten-free casarecce pasta served with tender, roasted shrimp and hazelnut pesto made with basil, parsley, Parmesan, and lemon. Topped with grated Parmesan and chopped parsley
Sides
- Brussels Sprouts with Bacon$12.75Brussels sprouts are roasted to golden-brown perfection, then tossed with smoky bacon, golden mostarda raisins, butter, and balsamic vinaigrette
- Asparagus with Romesco & Hazelnut Gremolata$11.55Roasted asparagus served over a bright red pepper romesco sauce, made with hazelnuts, almonds, olive oil, and spices. Topped with crunchy hazelnut gremolata with toasted breadcrumbs, lemon, and parsley
- Charred Broccolini$11.55Crunchy-yet-tender broccolini roasted until lightly charred and finished with a drizzle of tangy lemon garlic sauce. A side you'll want with every meal
- Roasted Carrots$10.35Glazed with spicy honey butter, these carrots are roasted until they're caramelized and tender. Topped with herb-toasted slivered almonds
Beverages
Desserts
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