| FIRST COURSE STARTERS |
SOUP OF THE DAY - 5
Please ask server
FIVE ONION SOUP - 7
A Park Plaza tradition with sweet onions, shallots, and chives
topped with swiss, provolone, and parmesan cheese
BAKED BRIE - 9
Baby wheel of brie with tomato marmalade and crackers
BEEF CARPACCIO - 12
Roasted garlic aioli, mixed greens, capers, onions, and parmesan cheese
CORIANDER CRUSTED AHI TUNA - 12
Pickled ginger, seaweed salad, asian slaw, soy sauce, Wasabi cream
SMOKED SALMON POTATO GALETTE - 12
Fresh dill cream, chives, capers, red onion
JUMBO LUMP CRAB COCKTAIL - 15
Chilled lump crab, traditional cocktail sauce
PRINCE EDWARD ISLAND MUSSELS - 10
Choice of: - White wine, lemon, garlic, and fresh herb broth,
- Curry, garlic, lemon, fresh herb broth
OYSTERS ROCKEFELLER - 10
Fresh prime oysters stuffed with spinach, garlic, shallots and
an herb cream topped with aged parmesan cheese
- Curry, garlic, lemon, fresh herb broth
PPG'S SIGNATURE PRAWNS PROVENCAL - 13
3 jumbo shrimp, white wine, lemon, garlic, tomato, shallot, fresh herbs
JUMBO SHRIMP COCKTAIL - 12
3 chilled shrimp, traditional cocktail sauce
additional shrimp +4 each
PANKO CRUSTED JUMBO LUMP CRAB CAKE - 12
Served with baby greens, cajun caper remoulade
CRISPY CALAMARI - 12
Served with roasted garlic aioli, sweet chili sauce
LUMP CRAB BRUSCHETTA - 10
Roasted tomato, basil, melted fresh mozzarella on crispy country bread rounds
MARGARITA BRUSCHETTA - 6
Roasted tomato, basil, melted fresh mozzarella on flat bread
BAKED DIVER SCALLOPS AND MUSHROOMS - 12
Panko-crusted and topped with aged parmesan cheese and
sherry cream sauce
PPG's SIGNATURE TRUFFLE FRIED POTATOES - 7
Idaho potatoes crispy fried, topped with aged parmesan cheese, fresh herbs,
and drizzled with truffle oil |
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| SALADS |
Spun sugar beets, goat cheese, cherry tomatoes, balsamic dressing
Chopped romaine lettuce, caesar dressing, parmesan cheese,
anchovies and croutons
Applewood smoked bacon, blue cheese crumbles, balsamic vinaigrette
Shaved red onions, truffle oil, baby greens, balsamic drizzle
Radicchio, granny smith apple, caramelized pecans,
honey hazelnut vinaigrette
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| FROM THE SEA |
PAN SEARED GROUPER - 24
seasonal vegetables, potato du jour, lemon thyme broth
CRAB STUFFED GROUPER - 27
Served with jasmine rice, baby spinach, sun dried tomato,
chive, caper sauce
PANKO CRUSTED JUMBO LUMP CRAB CAKES - 23
Served with seasonal vegetables, garlic whipped potatoes,
cajun caper remoulade
ORANGE HORSERADISH CRUSTED SALMON - 22
With roasted mashed sweet potato, wilted spinach, and
brandy mustard sauce
PAN SEARED JUMBO SHRIMP AND DIVER SCALLOPS - 26
With homemade pasta, baby spinach, ribbon vegetables,
lobster champagne sauce
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| FROM THE LAND |
FILET OF BEEF TENDERLOIN - 29
Served with seasonal vegetables, potato du jour, port wine demi
? Add bleu cheese +3
FIVE SPICE ROASTED PORK TENDERLOIN - 22
Served with veggie and potato du jour and mango salsa
DIJON RACK OF LAMB - 29
Served with Sweet onion, spinach, potato du jour, dijon mustard demi
PAN ROASTED AIRLINE CHICKEN BREAST - 23
Served with shitake mushrooms, shallot, potato du jour,
marsala scented chicken demi
FARMER'S MARKET VEGETABLE DELIGHT - 13
Roasted mushrooms and seasonal vegetables
tossed in a truffle herb cream sauce served over homemade pasta
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