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DINNER MENU

3 Appetizers + a Glass of Wine $33
Select any 3 small plate or vegetable dishes and a glass of featured wine; *Denotes a $3 upcharge

SOUP & SALAD
Turtle Soup
topped with sherry 9

Shrimp & Basil Bisque 8

Crawfish Changua
Columbian milk soup, poached egg, olive bread, cilantro, green onions, spiced yogurt, basil oil 12

*Crabmeat Ravigote Napoleon
layers of Israeli couscous & roasted corn, jumbo lump crabmeat & ravigote, tomatoes, English cucumbers, salsa verdé 15

City Park Salad
baby red oak, romaine, granny smith apples, stilton blue and applewood smoked bacon 8

Pickled Beet Salad
roasted pecans, goat feta, arugula, orange blossom vinegar 8

Cheese Plate
chef’s selection of cheeses served with quince paste, white truffle honey, hazelnuts and water crackers 13

VEGETABLES
Roasted Brussels Sprouts
fried haloumi, za'atar vinaigrette 7

Broccoli
soy and ginger vinaigrette 7

Cauliflower
roasted, puréed 7

Grilled Asparagus
aged balsamic vinegar 7

Truffle Fries
black truffle mayo 9

Blue Cheese Tots
apple ketchup 7

Market Vegetable 7

MEATS
Ya-Ka-Mein
slow cooked pork belly, housemade pasta, shiitake mushrooms, ya-ka-mein reduction, fried egg 10

Golden City Lamb Ribs
Mississippi sorghum & soy glaze, fermented bean paste, charred cabbage, fried peanuts 13

Beef Barbacoa Sopes
crispy masa shell, red chili braised beef, queso fresco, pickled vegetables,
avocado crema 11

Grilled Two Run Farm's Leg of Lamb
freekeh & peach tabbouleh, charred eggplant and yogurt purée, onion and peach jam, olive oil 28

Grilled Louisiana Legacy Ribeye Filet
romesco, jumbo asparagus, heirloom potatoes, pico de gallo 32

Grilled Double-Cut Pork Chop
smoked black-eyed pea ragout, cracklin’ puffs, local cherry tomatoes, peach mostarda 27

Duck Leg Confit
chanterelle and duck pot stickers, blueberry gastrique, watermelon radish, buttermilk crème fraîche 29

SEAFOOD
Cobia Crudo
Big Shot pineapple nuoc cham, pickled radish, cilantro, Thai basil, mint, radish sprouts 11

Agnolotti & Crawfish
stuffed pasta, ricotta and kale filling, crawfish tails and crème fraîche salad 13

*Crabmeat & Spaetzle
Creole mustard spaetzle, jumbo lump crab, English peas, brown butter, bottarga 15

Tuna 2 Ways
tartare and pepper seared with avocado, sweet chili and a wasabi crème fraiche 14

Grilled Octopus
jalapeño-mango vinaigrette, charred summer squash, tamarind & red pepper sauce, puffed sorghum 14

*Cast Iron Seared Scallops
sweet corn, tomato and avocado salad, basil-yuzu vinaigrette, corn and crab butter15 / 30

Vadouvan Shrimp & Grits
vadouvan, garam masala, broken rice grits, housemade chili sauce, fresh yogurt 13 / 26

Pan Seared Cobia
smoked cheese grits cake, sweet corn and tomato gravy, pickled pepper sauce gribiche 27


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.