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Dinner

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Dinner Menu

APPETIZERS

TURTLE SOUP
finished with sherry 8

ROASTED FENNEL & TOMATO SOUP
mini grilled cheese 7

DUCK & STRAWBERRY SALAD
duck confit leg, strawberry glaze, arugula, pistachio, strawberry vinaigrette 14

TUNA TWO WAYS
tartare and pepper seared with avocado, sweet chili and a wasabi crème fraiche 12

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

FRESH TOMATO SALAD
beefsteaks and cherry tomatoes, local greens, radishes, toasted walnuts, lemon & tomato oil vinaigrette 9

TCB FOIE GRAS
seared foie gras and banana, peanut butter rice crisp, peanut butter and jelly sauce
16

FRIED SMOKED OYSTERS
buffalo trace tomato jam, white remoulade 11

YA-KA-MEIN
slow cooked pork belly, housemade pasta, ya-ka-mein reduction, fried egg 10

CANE GLAZED SHRIMP
corn meal tempura batter, pickled peppers, jalapeño and lime crème fraîche 9

TRUFFLE FRIES
with black truffle mayonnaise 9

CHEESE PLATE
chef’s selection of cheeses served with quince paste, white truffle honey, hazelnuts and water crackers 15


MAIN COURSE

GRILLED PORK FLAT IRON STEAK
sweet potato and pecan fried rice, poached oysters, ginger and black peppercorn sweet and sour sauce 29

VISITING FISH
seared in olive oil, miso glaze, shrimp dumplings, mixed vegetables, watercress, ginger and lemongrass infused shrimp nage 28

GRILLED LAMB T-BONE NOLA Irish Channel Stout glaze, crispy potato cake, roasted Brussels sprouts, confit of green garlic 31

GRILLED LOUISIANA LEGACY PRIME STRIP garlic steak fries, bacon bearnaise 44

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

BBQ GULF SHRIMP
New Orleans BBQ broth, NOLA Blonde Ale, assorted wild mushrooms and brown buttered baguette 24

SEARED RIB-EYE FILET
poached veal marrow, shiitake and port wine beef sauce, asparagus, turnip purée 38

GNOCCHI
Swiss chard, Mississippi shiitakes, shaved black truffle, sweet potato, oak smoked vegetable stock 25

SEARED CHAPPAPEELA FARMS DUCK BREAST
duck fat potato purée, beech mushrooms and greens, duck, cane and truffle reduction 28

JAPANESE WAGYU BEEF
ruby red grapefruit ponzu and crispy shallots 14 per oz (3 oz minimum order)


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.