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Lunch

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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

GRILLED SALMON SALAD
cold soba noodles, ginger dressing, boiled peanuts, salted radish, cucumber, cilantro, red pepper, boiled egg, sunflower sprouts
21 / 18 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 14

GRILLED LAMB RIBS
GRILLED LAMB RIBS satsuma & Irish whiskey glaze, hulled barley, local citrus dressing 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

PAN FRIED DES ALLEMANDS CATFISH
cornmeal crust, smoked cheese grits cake, sween corn and tomato gravy, pickled pepper sauce gribiche 18

ROYALE WITH CHEESE
Two Run Farm’s beef patty, mayo, mustard, lettuce, “American” cheese, griddled Vidalias, on a steamed sesame seed bun, freedom fries 16

GRILLED YELLOWFIN TUNA SALAD
with a basil-sherry vinaigrette, red sorrell & arugula, Manchego, grilled green onions
*Get Fit With Ralph Spa Plate* 21

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

GRILLED LOUISIANA LEGACY SKIRT STEAK*
romesco sauce, marinated eggplant and heirloom potatoes, salad of local greens, sherry vinaigrette 21

DUCK PASTA
duck leg confit, fresh tagliatelle, Mississippi shiitakes, butternut squash, green onion, red wine, duck reduction 19

FRIED CHICKEN
wrapped in country ham, crispy collards, red eye gravy, red bean purée, boudin balls 21


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.