Lunch
2 COURSE LUNCH
FIRST
CHEF’S SOUP OF THE DAY
*substitute with turtle soup for $1 extra*
PICKLED BEET SALAD
roasted pecans, goat feta, arugula, orange blossom vinegar
SECOND
PORK MEATBALLS & TAGLIATELLE PASTA
Mississippi shiitakes, madeira cream sauce 18 / 15 a la carte
WOODEN NICKEL SANDWICH
house-cured corned beef, seared pork belly, white cheddar, bread and butter pickles, coleslaw, jalapeño mayonnaise, focaccia 17 / 14 a la carte
CHEF’S SPECIAL
changes daily; made with seasonal and local products
APPETIZERS
TURTLE SOUP
finished with sherry 8
CHEF’S SOUP OF THE DAY
prepared daily using the freshest local ingredients 7
TRUFFLE FRIES
with black truffle mayonnaise 9
GRILLED LAMB SPARE RIBS
chili pepper and guava glaze, coriander and cilantro cream 14
FRIED SMOKED OYSTERS
buffalo trace tomato jam, white remoulade 9
CANE GLAZED SHRIMP
corn meal tempura batter, pickled peppers, jalapeño and lime crème fraîche 9
TUNA TWO WAYS
tartare and pepper seared with avocado, sweet chili and a wasabi crème fraiche 11
PICKLED BEET SALAD
roasted pecans, goat feta, arugula, orange blossom vinegar 6.5
CORN FRIED CRAWFISH SALAD
green tomato chow chow, lolla rosa, creole mustard vinaigrette, grilled sweet corn 11
CITY PARK SALAD
baby red oak, romaine, Granny Smith apples, Stilton bleu and applewood smoked bacon 8
MAIN COURSE
SEARED TURKEY BREAST SANDWICH
multigrain bread, strawberry compote, baby swiss, grilled romaine and tomato, roasted pecan butter, onion crisps 16
BBQ GULF SHRIMP
New Orleans BBQ broth, NOLA Blonde Ale, assorted wild mushrooms and brown buttered baguette 18
* Eat Local Challenge Dish
CHEDDAR & BACON BURGER
brioche roll, horseradish mayo, bread and butter pickles, romaine lettuce, tomato, vinegar fries 14
POACHED REDFISH
local citrus court-bouillon, steamed quinoa with whole grains and artichoke hearts, fresh citrus salsa with orange blossom vinegar 22
* Get Fit with Ralph Spa Plate
FRIED CHICKEN
wrapped in country ham, crispy collards, red eye gravy, red bean purée, boudin balls 15
SEARED YELLOWFIN TUNA SALAD
bibb lettuce, oven roasted tomatoes, baby green beans, spicy boiled fingerling potatoes, shaved red onions, olive tapenade, basil vinaigrette 22
SAUTÉED VEAL PAILLARDS
country ham, gruyere cheese, lemon pan sauce, wilted spinach, roasted red pepper 20
PAN SEARED BISTRO STEAK
fried oysters, baby green beans, sautéed potatoes and caramelized onions, new orleans style bordelaise 25
COCKTAIL FOR A CAUSE: ANOTHER LOVELY DAY
watermelon infused Old New Orleans rum, rhubarb bitters, fresh watermelon juice, splash of soda 8
-- 20% of proceeds benefit Louisiana SPCA.
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.
