Park Avenue Autumn has officially undergone its seasonal transformation into Park Avenue Winter at 100 East 63rd Street in Manhattan. To accompany the seasonal transition, the restaurant’s warm Autumnal feel has evolved into an icy Winter white décor, complete with silver accents. To convert the cuisine to the new season, chef Kevin Lasko created a refined and robust winter-inspired menu. Richard Leach, James Beard award winner and executive pastry chef, developed a selection of stunning dessert presentations, highlighting winter fruits and chocolate.

The menu at Park Avenue Winter offers a variety of seasonally inspired dishes, such as Barley Risotto & Santa Barbara Uni with Grilled Meyer Lemons, Park Avenue Winter’s Veal Chop Holstein with Anchovy Brown Butter and a Fried Egg, Berkshire Pork Chop with Maple-Coffee Glaze, Roasted Quince and Oats. In addition to the main menu offerings, chef Lasko has developed a special menu that focuses on the communal spirit of the season. For winter, the Gatherings Menu is comprised of a selection of dishes meant to be shared amongst guests, like a Dry Aged Porter House with Roasted Root Vegetables & Paprika Butter andTruffle Roasted Chicken with Black Truffles and Foie Gras Stuffing.

Pastry chef Richard Leach created a stable of winter confections that delight for their concentrated flavors and stunning presentations. For Park Avenue Winter, Leach’s dessert selections include Winter Spice Cake with Brown Butter Ice Cream, Caramelized Apple and Cranberry; Chilled Meyer Lemon Parfait with Crème Fraîche and Mango Sorbet; and Cheesecake Fritter with Citrus with Blood Orange Sorbet and Rosemary Sabayon.