Dining Room Lunch


APPETIZERS
SMOKED SALMON POTATO GALLETTE – 13
Fresh dill cream, chives, capers, red onions

BEEF CARPACCIO – 12
Roasted garlic aioli, capers, onions, shaved parmesan, truffle oil, mixed greens

LOBSTER ESCARGOT STYLE – 16
Baked Maine lobster tail meat, fresh herbs, garlic butter

SPINACH & ARTICHOKE DIP – 7
Cheddar topped with tri-colored tortilla chips

PRINCE EDWARD ISLAND MUSSELS – 12
With chorizo, chick peas, red onions, garlic, basil in a sweet vermouth sauce
*NEW*

CRISPY CALAMARI – 12
Served with roasted garlic aioli, sweet chili sauce

MAPLE LEAF FARM DUCK CONFIT – 13
Shallots, granny smith apples, with a hoisin glace
*NEW*

JUMBO SCALLOPS – 14
Moroccan tapenade with a Mediterranean beurre blanc

PORK BELLY WONTON CRISP – 11
Pickled ginger, cilantro and a plum sauce
*NEW*

FOIE GRAS – 14
On a buttered French batard crostini served with a port wine fig
*NEW*


SOUP & SALADS
To any salad add: Chicken – 6, Salmon – 7, Grouper – 8, 3 Jumbo Prawns – 10, Steak- 10
SOUP OF THE DAY – 5
Please ask your server

FIVE ONION SOUP – 7
A Park Plaza tradition with Sweet onions in beef broth, swiss, provolone, parmesan, crispy shallots, chives

MIXED GREENS SALAD – 6
Baby greens, spun sugar beets, goat cheese, tomatoes, herbed balsamic vinaigrette

CAESAR SALAD – 8
Chopped young hearts of romaine, croutons, parmesan, lemon garlic Caesar dressing

PLAZA CHOPPED SALAD – 9
Chopped romaine, shrimp, tomatoes, green beans, avocado, applewood smoked bacon, hard boiled eggs, citrus vinaigrette

VINE RIPE TOMATO AND FRESH MOZZARELLA SALAD – 10
Baby greens, shaved red onions, truffle oil

THE PLAZA WEDGE – 7
Balsamic tomatoes, applewood smoked bacon, bleu cheese crumbles, balsamic dressing

PPG’S CURRIED CHICKEN SALAD – 10
Shaved coconut, black currant, fresh melon, fruit muffin
*NEW*

SMOKED TURKEY COBB SALAD – 12
Romaine, applewood smoked bacon, tomatoes, garbanzo beans, bleu cheese, cucumber, hardboiled egg, and ranch
*NEW*

SPINACH, ENDIVE & BLEU CHEESE SALAD – 8
Radicchio, granny smith apples, caramelized pecans, honey thyme vinaigrette


For parties of six or more,a 20% gratuity will be added

Hours:
Monday through Saturday 11 a.m. to 10 p.m.
Sunday 11 a.m. to 9 p.m.
Café and Atrium hours may vary



SANDWICHES & SPECIALTIES
Choice of Herb Fries or Mixed Greens with Balsamic Vinaigrette Truffle fries w/ parmesan cheese + $3
SOUTH BEACH BURGER – 12
Provolone, avocado, pico de gallo, chipotle aioli, cilantro, iceberg leaves, firecracker slaw (no bun)

BEER BATTERED FISH & CHIPS – 13
Cajun tartar sauce, malt vinegar, herb fries

PLAZA BURGER – 10
On a house made brioche with lettuce, tomato, onion, spicy pickle and fries

TURKEY CROISSANT – 11
Smoked turkey, apple, brie and bacon served on a toasted croissant

PRIME RIB FRENCH DIP – 15
Served on a toasted sub roll with melted provolone, parmesan, horseradish au jus

SHRIMP “BLT” SANDWICH – 15
Jumbo prawns, applewood bacon, garlic aioli, lettuce, tomato, onion, on a toasted croissant

SOUTHWEST CHICKEN SANDWICH – 12
House made bun, herb roasted chicken breast, pico de gallo, avocado, chipotle aioli

PASTRAMI RUEBEN – 14
Thinly sliced pastrami, house made sauerkraut, swiss, thousand island, fresh rye bread

CAESAR WRAP
Chopped romaine lettuce, aged parmesan cheese, Caesar dressing and your choice of the following:

  • Chicken 12
  • Shrimp 15
  • Steak 17

PPG SLIDERS
All served on Hawaiian Sweet Rolls with garlic aioli, lettuce and tomato

  • Bacon 11
  • Chicken 12
  • Beef 13

ENTREES
CRAB STUFFED GROUPER – 28
With jasmine rice, baby spinach, and sun dried tomato, chive, and caper sauce

PAN SEARED SALMON – 24
Roasted ribbon vegetables, sliced potatoes, citrus aioli, basil oil garnish

FRANCAISE LOBSTER TAIL – 30
House made pasta, seasonal vegetables, lemon white wine butter sauce

CHICKEN CHESAPEAKE – 25
Crab stuffed airline chicken breast, vegetables, potato du jour, and honey mustard demi-glace

FILET OF BEEF TENDERLOIN – 29
With a port wine fig glace’, boursin mashed potatoes and seasonal vegetables
*Add Foie Gras – 10

USDA PRIME SHORT RIBS – 28
With a port wine fig glace’, boursin mashed potatoes and seasonal vegetables

ROASTED PORK TENDERLOIN – 24
Sauteed spinach, sweet potato, prosciutto, mushrooms, goat cheese, fig, demi-glace

DIJON RACK OF LAMB – 34
With sweet onions, spinach, potato du jour, and dijon mustard demi

CHEF SELECTED CATCH – MP
Jumbo Shrimp and diver scallop, Saffron chardonnay nage