Friday Lunch
SMALL PLATES
CRABMEAT RAVIGOTE NAPOLEON
Layers of Israeli couscous & roasted corn, Jumbo lump crabmeat & ravigote, topped with Larose tomatoes & English cucumbers tossed in a salsa verdé 12.5
CAJUN SCOTCH EGG
boudin wrapped soft boiled farm egg on a frisée salad with a five-pepper vinaigrette & spicy mustard 9
OYSTERS ROCKEFELLER REPRISE
crispy P&J oysters, spinach custard, roof bacon bread crumbs 9.5
CHEF’S SOUP OF THE DAY
Prepared daily using the freshest local ingredients 7
COCHON DU LAIT SPRING ROLL
With a pecan crust, Southern slaw and soy reduction 7.5
CITY PARK SALAD
Red oak & romaine, Granny Smith apples, Stilton bleu cheese, and applewood smoked bacon 8
TURTLE SOUP
Finished with sherry 7.5
LARGE PLATES
SPICED CREAM CHEESE ENCRUSTED GROUPER
on a crisp potato wafer with white and red wine butter sauces 19
OPEN FACED STEAK SANDWICH
grilled skirt steak, romesco sauce, grilled sweet onions, spicy mayonnaise, brown
butter ciabatta, baby arugula, cauliflower and satsuma salad 19.5
LOUISIANA SEAFOOD CRÉPE
Lake Pontchartrain crabmeat, Gulf shrimp & fish, smoked tomato sauce, crispy oysters 17
JUMBO LUMP CRAB & HEIRLOOM TOMATO SALAD
Lollo Rosa greens, roasted hazelnuts, shaved manchego cheese, and ginger-balsamic dressing 18.5
NIMAN RANCH SLIDERS
horseradish sauce, sweet pickle relish, NOLA beer battered onion rings, smoked salt, onion roll 16
SHRIMP & RED RICE
Gulf shrimp, Creole seasoning, maque choux corn custard, basmati red rice 15
PAINTED HILLS HANGER STEAK
Korean-style BBQ sauce, pommes frites, pickled cucumber salad 22
HERB PANEÉD VEAL
roasted garlic and red onions, farmer’s market cauliflower, blue cheese pan sauce 18
Note: In support of local farmers and fishermen, Ralph's on the Park proudly serves the freshest seasonal ingredients. Additionally, all Ralph’s on the Park recipes are free of artificial trans fat.
