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Dinner Menu

3 Appetizers & a Glass of Wine $33
June 3 - August 31


Wines
Marquis de la Tour, NV Brut Rosé, Loire Valley, France
Chateau de Flaugergues “Les Comtes,” 2011 Grenache Rosé, Languedoc, France
Benvolio 2012, Pinot Grigio, Grave del Fruili, Italy
Henri Bourgeois “Petit Bourgeois,” 2012, Loire, France
Cabernet Franc, Domaine Laroque, Cité de Carcassonne 2012, Languedoc, France
Cotes du Rhone, Gabriel Liogier “La Taladette,” 2010, France
Louis Martini 2012, Cabernet Sauvignon, Sonoma Coast, California
A by Acacia 2012 Pinot Noir, California


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

Grilled Lamb Ribs
Herbes de Provence, garlic, green yogurt sauce

Blue Cheese Tots
housemade ketchup

Sweetbreads Meuniere
pecans, capers, lemon, brown butter

Grilled Octopus
black eyed peas & potato confit salad, chorizo oil

Smoked Fried Oysters
buffalo trace tomato jam, white remoulade

Truffle Fries
black truffle mayo

Turtle Soup
topped with sherry

Watermelon & Chicken Liver Salad
sautéed chicken livers, fresh watermelon, pickled watermelon rind, baby arugula, feta, pepper jelly vinaigrette

Sherry Shrimp & Grits
sherry butter sauce, shallots and sweet peppers

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

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

Fried Chicken Slider
red eye mayo, green tomato chow chow, housemade bread & butter pickles

City Park Salad
green apples, stilton, applewood bacon


MAIN COURSE

Grilled Louisiana Legacy Prime Strip garlic steak fries, bacon bearnaise 44 *Eat Local Challenge Dish*

Roasted Whole Gulf Fish
jalapeño and soy glaze, roasted baby squashes, citrus butter sauce 32

Local Vegetable Plate Brussels sprouts, fried haloumi, za’atar vinaigrette; grilled beets, goat cheese, crema; roasted broccoli, soy and ginger vinaigrette, red chili flake; carrot and cauliflower purées 22

Seared Rib-Eye Filet
poached veal marrow, shiitake and port wine beef sauce, asparagus, turnip purée 38

Pan Roasted Cobia
local corn and sweet pea succotash, corn custard, crawfish fat hollandaise 27

Chappapeela Farms Duck Breast
duck fat potato purée, beech mushrooms, duck leg confit, greens, duck fat potato purée, warm blueberry vinaigrette 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.