We are open for lunch, Tuesday to Saturday in our fabulous garden. Light tapas style dishes, cocktails, coffees, teas, juices and lazy afternoons. Our Dinner Menu is further down page.

Tapas@ Park Café.

Scallop wrapped in Prosciutto with “Torte Española” and Vichyssoise Sauce
Cannelloni of Crab, Sweetcorn Sauce and Zucchini

Caramelized Octopus with Ratatouille and Chorizo

Seared Fillet of Tuna with Ginger, Mango Puree and Tempura Shrimps

Chicken Liver Parfait with Baby Gherkins and Balsamic Reduction

Smoked Salmon with Blinis and Cream Cheese

Ossobuco Braised in Red Wine, wrapped in Aubergine with Parmesan Risotto

Deep Fried Shrimps with Shredded Tempura Vegetables, Parmesan ”Tuile” and Wasabi Mayonnaise

Ravioli of Goat Cheese with Pecans and Spinach

Indonesian Grilled Breast of Chicken with Papaya, Coriander, Satay Sauce

Caramelized Veal Tongue with Tagliatelle, Crispy Bacon and Whole Grain Mustard Sauce

Beef Carpaccio with Parmesan and Red Onions and Truffle Oil

Roasted Aubergine, Zucchini and Red Peppers with Prosciutto

Boneless Quail filled with Prunes, Basmati Rice and Curry Sauce

Saddle of Rabbit with Gnocchi Gorgonzola and Confit Leg

Ceviche of Red Snapper, with Passion Fruit and Coriander

Todas las tapas CRC 5,400 más impuestos
Plato principal especiales del día CRC 13,000 más impuestos

Caprese Salad for Lunch
Toasted Goats Cheese with Caramelized Onion and Honey

Pargo Cooked in Salt Pastry with Asparagus and Cauliflower Puree 
Carpaccio of Beef with Mustard and Truffle Oil

Lamb Cutlet with Wild Mushroom Ravioli and Truffle Oil
Park Cafe's fabulous garden
Lazy afternoon in San Jose
For dinner, beside the Tapas menu we have a menu Degustation featuring Park Cafe's signature dishes, each dish is accompanied by a paired glass of wine. Dinner on Wednesday, Thursday, Friday and Saturday each week, Below is a recent wine menu. 

 Lomito de Conejo con Gnocchi Gorgonzola y muslo confitado

Park Café Degustación Menú. 

Vieras envuelto en Prosciutto con Torta Española, Sopa Vichyssoise

Canelloni de Cangrejo con Salsa Maíz y Zucchini

The Fableist Blanc de Blancs – Paso Robles- California

Filete de Atún con Salsa Jengibre y Camarones Fritos.

Pulpo cocinado en vino blanco, con Ratatouille y Chorizo 

Blindfold –Napa -California

Lomito de Conejo con Gnocchi Gorgonzola y muslo confitado

                 Codorniz Rellena de Peras y Salsa de Ayote

Ghost in the Night Pinot Noir Monterey County California

Camarones Fritos Con Verduras Tempura y Tuile Parmesano, Wasabi.

Pargo Cocinado en Pasta de Sal, Paella en Coco y Petit Pois Puré

Cótes du Coast –Central Coast– California

  Chuleta de Cordero con Ravioli de Hongos y Aceite de Trufa

        Lomito de Res Wellington y Cebolla Caramelizada
Groundwork Mourvédre -Santa Barbara -California

Park Café Desserts.

Killer Drop/ Muscat

CRC 63.000 por Persona mas Impuestos

Our dishes. Some past, some present......


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