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Dinner

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SOUP & SALAD

Turtle Soup
topped with sherry 9 / 18

Fried Chicken & Andouille Gumbo a la Chef Paul 9

Pickled Shrimp Salad
lolla rosa, Creole mustard vinaigrette, Italian cherry peppers, Provolone, prosciutto, roasted corn, green tomato chow chow 10 / 20

City Park Salad
baby red oak, romaine, granny smith apples, stilton blue and applewood smoked bacon
8 / 16

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


VEGETABLES

Roasted Brussels Sprouts
fried haloumi, za'atar vinaigrette 7

Cauliflower
roasted, puréed 8

Grilled Asparagus
aged balsamic vinegar 9

Truffle Fries
black truffle mayo 9

Pommes Dauphine
onion creme fraiche, mushroom dust 8

Market Vegetable 7

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Mississippi Shiitake Agnolotti
basil, ricotta, shiitake, lemon, brown butter, fresh mirliton, squash, preserved lemon vinaigrette 22


SEAFOOD
Tuna Two Ways
tartare and pepper seared with avocado, sweet chili, wasabi crème fraiche 14

BBQ Shrimp
New Orleans BBQ shrimp sauce, shiitake mushrooms, toasted garlic bread 11

Fried Smoked Oysters
bourbon tomato jam, white remoulade 14

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Brown Butter Glazed Flounder
almond butter, green beans, lemon gelée, almond wafer 27

Visiting Fish at the Crawfish Boil
blackened fish fillet, crawfish tails, corn, mushroom, celery, garlic, fennel, crawfish boil beurre monte 32

Roasted Whole Fish
oyster mushrooms, satsuma and perserved Meyer lemon chermoula, butternut squash puree 29


MEATS

Certified Japanese Wagyu
ruby red grapefruit ponzu and crispy shallots 14 per oz (3 oz minimum)

Braised Beef in Pumpkin Seed Mole
crispy masa dumplings, confit of butternut squash, fried pumpkin seeds, lime pickled onion 11

Grilled Sweetbreads
charred polenta cake, sherry braised cipollini onion, chimmichurri, sauce soubise 15

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

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Rabbit Sauce Piquante
slow braised leg, tasso jambalaya stuffing, bacon wrapped loin, shiitake mushrooms, pickled okra 33

Sauerbraten
red wine marinated brisket, braised red cabbage, knodel 26

Duck Confit Leg Quarter
braised mustard greens, duck cracklin’ corn bread, potlikker sauce, pickled greens & Vidalia onion slaw 28

Ribeye Steak Au Poivre
brandy peppercorn sauce, oyster and shiitake mushrooms, roasted broccoli, pommes dauphine 34


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.