Parkshore Grill pairs neighborhood-casual dining with polished service under Executive Chef and Partner Tyson Grant. The kitchen sources deliberately: Linz Heritage Natural Black Angus and Proper Ranch beef, Springer Mountain Farms chicken, sustainable seafood, and locally grown organic produce all figure into the menu.
Dinner leans into steakhouse-adjacent comfort — a Grilled Filet Mignon with Cabernet Demi-Glace, Parkshore Oysters roasted with smoked bacon thyme butter, sautéed mussels in wine, garlic, and lemon, and the signature "Parkshore" Filet Mignon and Roasted Lobster Tail. Brunch brings Creole BBQ Shrimp and Grits with andouille sausage and a Steak & Eggs plate built on tenderloin and cage-free eggs, while lunch keeps it simpler with a Buttermilk Fried Chicken Sandwich and the Parkshore Burger topped with applewood smoked bacon.
Dinner leans into steakhouse-adjacent comfort — a Grilled Filet Mignon with Cabernet Demi-Glace, Parkshore Oysters roasted with smoked bacon thyme butter, sautéed mussels in wine, garlic, and lemon, and the signature "Parkshore" Filet Mignon and Roasted Lobster Tail. Brunch brings Creole BBQ Shrimp and Grits with andouille sausage and a Steak & Eggs plate built on tenderloin and cage-free eggs, while lunch keeps it simpler with a Buttermilk Fried Chicken Sandwich and the Parkshore Burger topped with applewood smoked bacon.