SHOW CONTENT

Lunch

  Back to Menus >>


2 COURSE LUNCH
FIRST

CHEF’S SOUP OF THE DAY
*substitute with turtle soup for $1 extra*

PICKLED BEET SALAD
roasted pecans, goat feta, butter lettuce, orange blossom vinegar

SECOND

SHRIMP & PANCETTA PASTA
jumbo Gulf shrimp, housemade pancetta, tagliatelle pasta, fresh herbs, white wine sauce, romano cheese
20 / 17 a la carte

B.O.L.T. SANDWICH
applewood smoked bacon, fried oysters, romaine, local tomato, green onion aioli, Texas toast, warm apple cider vinegar potato salad
19 / 16 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

FRIED SMOKED OYSTERS
buffalo trace tomato jam, white remoulade 11

GRILLED LAMB RIBS
Herbes de Provence, garlic, green yogurt sauce 12

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

CITY PARK SALAD
baby red oak, romaine, Granny Smith apples, Stilton bleu and applewood smoked bacon 8


MAIN COURSE

BAKED DES ALLEMANDS CATFISH
pimento cheese crust, sugar snap peas, roasted red pepper sauce, local caviar 17

GRILLED CAP STEAK
asparagus, blue cheese tots, chipotle veal sauce with cilantro 22

BBQ GULF SHRIMP
New Orleans BBQ broth, NOLA Blonde Ale, assorted wild mushrooms and brown buttered baguette 18

CHEDDAR & BACON BURGER
brioche roll, horseradish mayo, bread and butter pickles, romaine lettuce, tomato, vinegar fries 14

PAN SEARED SALMON
shrimp and green tomato sauce, wilted local greens 22

WOODEN NICKEL SANDWICH
house-cured corned beef, seared pork belly, white cheddar, bread & butter pickles, coleslaw, jalapeño mayonnaise, focaccia 14

STRAWBERRY YELLOWFIN TUNA SALAD*
mizuna greens, radish, green garlic, roasted tomato, strawberry vinaigrette, toasted almonds *GET FIT WITH RALPH SPA PLATE21

FRIED CHICKEN
wrapped in country ham, crispy collards, red eye gravy, red bean purée, boudin balls 15


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.