FIRST COURSE STARTERS
BEEF CARPACCIO 13
Roasted Garlic, Aioli Shaved Parmesan, Truffle Oil
Chef John’s RISOTTO DU JOUR 10
Ask Server For Today’s Presentation
PESTO GOAT CHEESE STUFFED EGGPLANT 10
Roasted Tomato Coulis, Melted Parmesan Cheese (vegetarian)
BAKED BRIE 12
Tomato Marmalade, Crisp Crostini
SMOKED SALMON POTATO GALETTE 14
Fresh dill cream, Chives, Capers, Red Onion
JUMBO LUMP CRAB COCKTAIL 16
Chilled Lump Crab, Bloody Mary Cocktail Sauce
PANKO CRUSTED JUMBO LUMP CRAB CAKE 13
Baby Greens, Sun Dried Tomato Chipotle Caper Aioli
PPG’s PRAWNS PROVENCAL 14
3 Jumbo Gulf Shrimp, Lemon, Tomato, Garlic, Shallot, White Wine,
Butter, Fresh Herbs Additional Shrimp + 4 Each
SHRIMP AND CRAB EGGROLL 12
Sweet Chili Sauce, Wasabi Aioli
PRINCE EDWARD ISLAND MUSSELS 14
Steamed in White Wine, Garlic, Lemon, Fresh Herb Broth
Or Curry, garlic, lemon, fresh herb broth
CORIANDER CRUSTED AHI TUNA 16
Pickled Ginger, Seaweed Salad, Crispy Wontons, Soy Sauce, Wasabi Cream
JUMBO SEARED SCALLOPS 14
Warm Tomato Truffle Vinaigrette, Infused Oils
JUMBO SHRIMP COCKTAIL MARTINI 13
3 Chilled Shrimp, Bloody Mary Cocktail Sauce
Additional Shrimp + 4 Each
CRISPY CALAMARI 14
Garlic Aioli, Sweet Chili Sauce
LUMP CRAB BRUSCHETTA 14
Roasted Tomato, basil, Melted Fresh Mozzarella on Crispy Country Bread Rounds
FRIED MAC-N-CHEESE BALLS 8
Crispy Panko Crusted Cheddar & Macaroni, Spicy Tomato Coulis
SOUPS & SALADS
Chef Santos’ SOUP OF THE DAY 7
Please Ask Your Server
FIVE ONION SOUP 8
Sweet Onions, Shallots, Chives with Swiss, Provolone, Parmesan Cheese
HOT HOUSE TOMATO AND FRESH MOZZARELLA SALAD 10
Shaved Red Onions, Truffle Oil, Baby Greens
THE PLAZA WEDGE 8
Diced Tomato, Applewood Smoked Bacon, Bleu Cheese Crumble, Balsamic dressing
SPINACH, ENDIVE AND BLEU CHEESE SALAD 8
Radicchio, Granny Smith Apples, Caramelized Pecans, Honey Hazelnut Vinaigrette
MIXED GREENS SALAD 7
Fresh Herbs, Spun Sugar Beets, Goat Cheese, Tomato, Herbed Balsamic Vinaigrette
YOUNG HEARTS OF ROMAINE 8
Giant Crouton, Parmesan, Marinated Tomatoes, Lemon Garlic Caesar Dressing
‘GARDEN’ SPECIALTIES
FROM THE SEA
BROILED BLACK GROUPER 28
‘The finest of the Grouper family', Seasonal Vegetables, Potato Du Jour,
Lemon Thyme Broth
CRAB STUFFED GROUPER 32
Jasmine Rice, Baby Spinach, Sun Dried Tomato, Chive, Caper Sauce
PANKO CRUSTED JUMBO LUMP CRAB CAKES 28
Seasonal Vegetables, Garlic Whipped Potatoes, Sun Dried Tomato, Chipotle Caper Aioli
ORANGE HORSERADISH GLAZED KING SALMON 24
Roasted Sweet Potato, Wilted Spinach, Brandy Mustard Sauce
POACHED KING SALMON 23
Seasonal Vegetables in Natural Broth (low carb)
PAN SEARED JUMBO SHRIMP AND DIVER SCALLOPS 31
Homemade Pasta, Baby Spinach, Lobster Champagne Sauce
PRAWNS ALA PPG 30
Pan Seared Jumbo Shrimp Atop Lump Crab Risotto, Fresh Herb Garni
FROM THE LAND
BLACK ANGUS FILET OF BEEF TENDERLOIN 36
Seasonal Vegetables, Potato Du Jour, Port Wine Demi
Add bleu cheese +3
CORIANDER CRUSTED PORK TENDERLOIN 24
Roasted Sweet Potato, Wilted Spinach with Melon Salsa, Woodland Mushrooms,
Applewood Smoked Bacon, Honey Mustard Brandy Demi, Melon Salsa
GRILLED BONE-IN 18 OZ RIB EYE ‘COWBOY’ STEAK 40
Seasonal Vegetables, Potato Du Jour, Truffle Mushroom Demi
BLACK ANGUS NY STRIP STEAK AU POIVRE 37
Broccoli, Potato Du Jour, Wild Mushroom Cognac Demi
DIJON RACK OF LAMB 36
Sweet onion, Spinach, Potato Du Jour, Dijon Mustard Demi
PAN ROASTED FREE RANGE CHICKEN BREAST 28
Shitake Mushrooms, Shallot, Potato Du Jour, Marsala Scented Chicken Demi
Trans Fat Free Oils Used In All Preparations
For parties of six or more, a 20% gratuity will be added
Executive Chef John Tan
11-20
st come, first serve. Taxes and gratuities not included