VIP Themed Dining Experience
Red Carpet Service

With lavish tablescapes, 5-course menus, themed cocktails, white dinner jacket service, and top tier wine pairings, Park Plaza Gardens offers VIP Themed Dining for the ultimate dining experience. The VIP Dining Room, boasting a private Red Carpet entrance in our brand new alcove, is dressed to the nines for groups up to 10. Three custom-themed menus are available including Southern Decadence, 1940’s Supper Club and East Meets West. Experience VIP Dining, Red Carpet Service.

Contact our Events Coordinator for details.


SOUTHERN DECADENCE
The lifestyle of the South is distinct – and so is the essence of food born there. Enjoy your meal at an unhurried pace, savoring both food and good friends. This is what Southern Decadence is all about, offering warm Southern hospitality with a flair of sophistication.
Southern Decadence PPG

FIRST COURSE | THE KEY LARGO
Jumbo Lump Blue crab dressed in key lime vinaigrette on a fried green tomato topped with caliente micro greens and garnished with blackened Jumbo Prawns

SECOND COURSE | SAVANNAH SALAD
English Cucumber wrap stuffed with chicory, sweet corn, black eyed peas and Vidalia onions finished with sweet and spicy honey vinaigrette

THIRD COURSE | RED FISH BILOXI
Corn meal crusted red fish with gulf shrimp, Creole sauce over cheddar grits

FOURTH COURSE | MIDNIGHT TRAIN
Pecan crusted beef tenderloin with bourbon infused sweet potato mash, sautéed greens with applewood bacon, and shallots finished with “red-eye” demi

FIFTH COURSE | THE BIG EASTY
Bread pudding with praline ice-cream and Southern Comfort glaze


EAST MEETS WEST
Invigorating the idea of East Meets West, our chef blends Asian and American cuisine for a dining experience of classic food and unique flavorful combinations. Experience the zen-style setting where the surroundings are subdued and the focus is on the food.
East Meets West PPG

FIRST COURSE | DAYBOAT PRAWNS
West coast tempura sweet water prawns with wasabi and soy dipping sauce

SECOND COURSE | TEX-ASIAN TAR TAR
Hand cut Texas longhorn beef tenderloin tartar with ginger, sesame, capers and spring scallions on vegetable chips

THIRD COURSE | SUZUKI
Seared Chilean Sea bass with a miso glaze served over wok roasted vegetables

FOURTH COURSE | SZECHWAN WAGYU
Szechwan Wagyu Beef served with sake braised shitake mushrooms and Bok Choy in a natural sauce

FIFTH COURSE | YING-YANG
Black rice pudding and coconut ice-cream


1940’s SUPPER CLUB
Step back to decades past as the 1940’s Supper Club reflects a time where black ties and fedoras, feather boas and rhinestones enter into a European inspired atmosphere of vintage entertainment, and a superbly fine meal.
1940s Supper Club PPG

FIRST COURSE | PATE NOUVEAU
House pate specially prepared by our Chef

SECOND COURSE | (LES POISSONS) SOLE DE DOUVRES
Sautéed delicious Dover Sole with parsley lemon confetti and mushroom caper sauce
THIRD COURSE | CANARD MONTMORENCY
Crispy young Duck breast garnished with Bing cherries served over wild rice

FOURTH COURSE | CHATEAU BRIAND
Best selection of our aged tenderloin cooked to your exact taste. Carved and served at your table with bouquet of vegetable and Béarnaise sauce

FIFTH COURSE | LES ENTREMETS’ POUR DEUX
Baked Alaska flamed at table | Petite Fours (Pastries)