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    Brunch Menu

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    Ralph's on the Park> Menus Sunday Brunch STARTERS P&J oysters nestled on a bed of baby spinach, topped with a creamy bechamel sauce enlivened with applewood smoked bacon, jalepenos, sweet peppers and tomatoes. Hickory smoked redfish simmered with lemon, roasted garlic and white wine, chilled and served with toasted focaccia and a Louisiana fig - pepper chutney.

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    Brunch Menu

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    Ralph's on the Park> Menus Sunday Brunch STARTERS P&J oysters nestled on a bed of baby spinach, topped with a creamy bechamel sauce enlivened with applewood smoked bacon, jalepenos, sweet peppers and tomatoes. Hickory smoked redfish simmered with lemon, roasted garlic and white wine, chilled and served with toasted focaccia and a Louisiana fig - pepper chutney.

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    Ralph's on the Park> Menus Sunday Brunch STARTERS P&J oysters nestled on a bed of baby spinach, topped with a creamy bechamel sauce enlivened with applewood smoked bacon, jalepenos, sweet peppers and tomatoes. Hickory smoked redfish simmered with lemon, roasted garlic and white wine, chilled and served with toasted focaccia and a Louisiana fig - pepper chutney.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views3 pages

    Brunch Menu

    Uploaded by

    eatlocalmenus
    Ralph's on the Park> Menus Sunday Brunch STARTERS P&J oysters nestled on a bed of baby spinach, topped with a creamy bechamel sauce enlivened with applewood smoked bacon, jalepenos, sweet peppers and tomatoes. Hickory smoked redfish simmered with lemon, roasted garlic and white wine, chilled and served with toasted focaccia and a Louisiana fig - pepper chutney.

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    Ralph's on the Park> Menus http://www.ralphsonthepark.com/menu_display.php?

    id=1

    Sunday Brunch

    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, jalepenos, sweet peppers and tomatoes 9.25

    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

    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

    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

    SOUP, SALAD, & GUMBO

    Farmers 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

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    Ralph's on the Park> Menus http://www.ralphsonthepark.com/menu_display.php?id=1

    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

    Veal Grillades and Grits


    Tender veal with peppers, onions and shiitake mushrooms.
    Simmered in a veal reduction sauce and served with thyme
    goat cheese grits 18.75

    Louisiana Crabmeat & Pepperjack Frittata


    Three-egg open-faced omelet with fresh Lake Pontchartrain
    crabmeat, topped with a crispy fried buster crab, pepperjack
    Mornay sauce, and a buttermilk biscuit 18.00

    Debris and Poached Eggs


    Tender beef tenderloin simmered in a rich port wine veal
    sauce, served on chipotle grit cakes with poached eggs and
    Choron sauce. Finished with green onion salad 15.75

    Louisiana Seafood Crepe


    Lake Pontchartrain crabmeat, Gulf shrimp, and redfish served
    in an herbed French pancake with smoked tomato sauce and
    crispy P&J oysters 18.00

    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 19.00

    Eggs Sardou
    Poached eggs and artichoke cakes served atop Herbsaint
    enhanced creamed spinach. Touched with hollandaise sauce
    and crisp julienne tasso 15.00

    BBQ Shrimp and Grits


    Jumbo Gulf shrimp barbequed New Orleans style in a buttery
    black pepper and Worcestershire sauce, served with creamy
    stone ground grits 17.25

    Jumbo Lump Crabmeat & Gulf Shrimp Salad

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    Ralph's on the Park> Menus http://www.ralphsonthepark.com/menu_display.php?id=1

    Tomatoes, avocado, and buttery brioche croutons, with


    lemon-pepper and chive vinaigrette, presented on a bed of
    tender bibb lettuce 18.50

    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

    Comments or Feedback, Click Here | Media and Writers, Click here

    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.

    3 of 3 9/23/2008 5:01 PM

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