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Dinner

Enjoy 3 Appetizers and 1 Glass of Wine for $28


Featured Wines: McWilliam’s Chardonnay Hanwood
Estate, Southeastern Australia, 2005
McWilliam’s Cabernet Sauvignon Hanwood Estate,
Southeastern Australia, 2005
* $3 upcharge for featured menu item

STARTERS

Baked Oysters Ralph


Plump P&J oysters nestled on a bed of baby spinach,
topped with a creamy béchamel sauce enlivened with
applewood smoked bacon, jalapeños, sweet peppers and
tomatoes 9.25

Hickory Smoked Redfish


Our twist on a classic rillette. Hickory smoked redfish
simmered with lemon, roasted garlic and white wine,
chilled and served with toasted focaccia and a Louisiana
fig – pepper chutney 8.75

Gratinée of Crabmeat*
Perfect for sharing! Fresh Lake Pontchartrain crabmeat
baked in a creamy sherry sauce rich in Fontina and
pepperjack cheeses, served with house made popcorn
rice crackers 11.25

Wild Mushroom Ravioli


House made ravioli stuffed with garlic Boursin cheese
and wild mushrooms in a sweet vermouth sauce,
garnished with crispy leeks 8.75 (also available as
entrée for 17.00)

Scallops & Prosciutto*


Two jumbo sea scallops wrapped in Prosciutto di
Parma, pan seared, served on a bed of black lentil salad
with a Creole tomato and tarragon vinaigrette 11.50

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Yellowfin Tuna Tartare


Fresh Gulf sushi grade yellowfin tuna served raw and
layered over avocado and tomatoes, topped with a sweet
and spicy salad of mango and jalapeno peppers. Served
with a creamy avocado and horseradish sauce and house
made black sesame crackers 10.50

BBQ Shrimp
Jumbo Gulf shrimp simmered in house made
Worcestershire, Abita Amber beer, cracked black
pepper, Creole seasoning, garlic, rosemary, and butter,
accompanied by grilled French bread 9.95 (also
available as entrée for 20.00)

Petite Lamb Chop*


Grilled over an open flame, served with Manchego
cheese melted over house made focaccia and topped
with a blend of imported olives, capers, and a hint of
anchovy, touched with a lemon vinaigrette 12.00

Farmer's Market Salad


Made with the freshest seasonal ingredients, in support
of local farmers 8.50

City Park Salad


Baby red and green romaine, Granny Smith green
apples, and Roquefort cheese tossed in a creamy
vinaigrette and topped with crisp applewood smoked
bacon 8.00

Chef's Soup of the Day


Prepared daily using the freshest local ingredients 7.50

Turtle Soup
A classic from Louisiana, finished with sherry 7.75

ENTRÉES

Crispy Skin-On Redfish


With fingerling potatoes, Swiss chard, and a rich crab
butter sauce. Topped with wild mushrooms and jumbo
lump crabmeat, finished with a basil vinaigrette
28.50

Sesame Seed Crusted Yellowfin Tuna


Seared rare, served with a coconut quinoa, local pea
shoots and an orange soy reduction infused with fresh
ginger 27.50

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Pan Seared Pork Chop


12oz. pork chop marinated in honey and lemon, pan
seared and roasted medium. Served with a ragout of
fresh local beans and house made Berkshire pancetta,
topped with a red onion marmalade 25.50

Jumbo Lump Crabmeat & Gulf Shrimp Salad


Tomatoes, avocado, and buttery brioche croutons, with
lemon-pepper and chive vinaigrette, presented on a bed
of tender bibb lettuce 20.00

Grilled Puppy Drum


Fresh from the Gulf, set over a sauté of green kale and
late summer squashes. Served with a roasted eggplant
and red pepper coulis and finished with crispy walnuts
26.50

Harris Ranch New York Strip


Grilled over an open flame, served with Parmesan and
garlic steak fries and topped with sautéed mushrooms
and housemade pancetta compound 33.50

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.

MENU AND PRICING SUBJECT TO CHANGE

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Copyright©1996, 2008 The Ralph Brennan Restaurant Group, Inc.


Visit our other restaurants including Red Fish Grill, Bacco and Jazz Kitchen.
Website Design by Dogwood Productions, Inc.

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