Dinner
APPETIZERS
TURTLE SOUP
finished with sherry
8
ROOT VEGETABLE BISQUE
roasted beet gastrique
8
TCB FOIE GRAS
seared foie gras and banana, peanut butter crispy rice treat, peanut butter and jelly sauce
16
CANE GLAZED SHRIMP
corn meal tempura batter, pickled peppers, jalapeño and lime crème fraîche
9
FRIED SMOKED OYSTERS
buffalo trace tomato jam, white remoulade
9
GRILLED LAMB SPARE RIBS
chili pepper and guava glaze, coriander and cilantro cream
14
CHEESE PLATE
chef’s selection of imported cheeses served with quince paste, white truffle honey, hazelnuts and water crackers
16
TUNA TWO WAYS
tartare and pepper seared with avocado, sweet chili and a wasabi crème fraiche
11
CITY PARK SALAD
baby red oak, romaine, Granny Smith apples, Stilton blue and applewood smoked bacon
8
CORN FRIED CRAWFISH SALAD
green tomato chow chow, lolla rosa, creole mustard vinaigrette, grilled sweet corN
11
JAPANESE WAGYU BEEF
ruby red grapefruit ponzu and crispy shallots
14 per oz (3 oz minimum order)
MAIN COURSE
ROASTED WHOLE FISH
soy and jalapeño glaze, fresh herbs, green bean and sweet onion sauté, artichoke butter sauce
26
GRILLED PORK FLAT IRON STEAK
sweet potato and pecan fried rice, poached oysters, ginger and black peppercorn sweet and sour sauce
29
RIB-EYE WRAPPED SCALLOPS
port wine sauce with foie gras, cauliflower purée, roasted heirloom potatoes
34
VISITING FISH
seared in olive oil, miso glaze, shrimp dumplings, mixed vegetables, watercress, ginger and lemongrass infused shrimp nage
26
FRIED CHICKEN
wrapped in country ham, crispy collards, red eye gravy, red bean purée, boudin balls
20
CRAWFISH NUNTUA GLAZED RIB-EYE FILET
Louisiana crawfish, Mississippi shiitake mushrooms, Gruyere cheese, asparagus, veal reduction
34
GNOCCHI
Swiss chard, Mississippi shiitakes, shaved black truffle, sweet potato, oak smoked vegetable stock
25
SEARED CHAPPAPEELA FARMS DUCK BREAST
crispy skin, confit dirty rice, baby green beans, warm blueberry & tarragon vinaigrette
27
BBQ GULF SHRIMP
New Orleans BBQ broth, NOLA Blonde Ale, assorted wild mushrooms and brown buttered baguette
24
COCKTAIL FOR A CAUSE: THE LEVITATOR
dry gin, maraschino liqueur, fresh lemon juice, lavender tincture 8
-- 20% of proceeds benefit Prospect 3 New Orleans.
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.
