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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

WOODEN NICKEL SANDWICH
house-cured corned beef, seared pork belly, white cheddar, bread & butter pickles, coleslaw, jalapeño mayonnaise, focaccia
17 / 14 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
Irish whiskey marinated, hulled barley salad, dried fruits, mint dressing, toasted pistachio dust 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

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*
*NOLA Goes Pink Dish* romesco sauce, marinated eggplant and heirloom potatoes, salad of local greens, sherry vinaigrette 21 / *10% of proceeds benefit Susan G. Komen New Orleans

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

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.