SOMETHING FOR EVERYONE

Whether seeking a simple platter of pristine shellfish, a burger and beer from the bar menu, or a seated three-course meal with a side dish of sensational scenery, every guest at Maritime Parc finds just the right food and drink to suit his or her appetite.

The food at Maritime Parc is as refreshing as the views and the cool, coastal breeze that blows through the dining room in the spring and summer. Executive Chef/Owner Chris Siversen—a young veteran of the New York restaurant scene—delights in sharing his own brand of accessible yet sophisticated cuisine with his customers. His menu seamlessly mingles classics, such as Seafood Bourride with Garlic Aioli and Sourdough Toast and Rib Eye Steak with Whipped Bone Marrow, with of-the-moment selections such as Pan-Roasted Black Cod with Lobster Hash and the Moroccan-inspired Grilled Squid with Harissa Oil, Warm Olives, Arugula, and Cured Lemon Vinaigrette.

Siversen, formerly executive chef at New York City private-event institutions such as Bridgewaters and Twenty Four Fifth, brings his vast knowledge and experience to Martime Parc’s private-event menu as well. His specially designed options for functions large and small have the same flair as Maritime Parc’s restaurant menu. The event menu kicks off with starters such as Lobster Cocktail with Citrus Fruit, Avocado, and a Tarragon Coulis and a Shaved Fennel Salad with Marinated Feta Cheese, and Dried Apricot Vinaigrette. Entree selections include Seared Salmon with Garlic Cream, Baby Leeks, and Sweet Heirloom Carrots; Roasted Chicken with Green Olives, Braised Fennel, and Shallot Sauce; and Beef Tenderloin with Foie Gras Sauce, Sautéed Greens, and Truffle Potatoes.

Although Maritime Parc makes a point of physically separating its restaurant and event spaces, Siversen is happy to make dishes from the restaurant menu available for private functions as well, a subtle reminder that no matter where one chooses to experience Maritime Parc, Siversen and his team’s top priority is making the perfect match between client and cuisine.