Dinner- Park Plaza Gardens Restaurant, Winter Park, Florida

Park Plaza Gardens Lunch Menu

STARTERS/ LITE BITES/SOUPS

Chef Santos’ SOUP OF THE DAY 7

Please ask server

FIVE ONION SOUP 8

Sweet Onions, Shallots, Chives with Swiss, Provolone, Parmesan Cheese

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, Signature Bloody Mary Cocktail Sauce

PESTO GOAT CHEESE STUFFED EGGPLANT 10

Roasted Tomato Coulis, Melted Parmesan Cheese (Vegetarian)

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

JUMBO SHRIMP COCKTAIL MARTINI 13

3 Chilled Shrimp, Signature Bloody Mary Cocktail Sauce

additional shrimp +4 each

PANKO CRUSTED JUMBO LUMP CRAB CAKE 13

Baby Greens, Sun Dried Tomato Chipotle Caper Aioli

CRISPY CALAMARI 14

Roasted 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

SALADS

HOT HOUSE TOMATO AND FRESH MOZZARELLA SALAD 10

Baby Greens, Shaved Red Onions, Truffle Oil

MIXED GREENS SALAD 7

Fresh Herbs, Spun Sugar Beets, Goat Cheese, Tomatoes, Herbed Balsamic Vinaigrette

SPINACH, ENDIVE & BLEU CHEESE SALAD 8

Radicchio, Granny Smith Apples, Caramelized Pecans, Honey Hazelnut Vinaigrette

YOUNG HEARTS OF ROMAINE 8

Giant Crouton, Parmesan, Marinated Balsamic Tomato, Lemon Garlic Caesar Dressing

THE PLAZA WEDGE 8

Diced Tomato, Applewood Smoked Bacon, Bleu Cheese Crumbs, Balsamic Dressing

PPG’S ‘CLASSIC’ CURRIED CHICKEN SALAD 10

Shaved Coconut, Black Currant, Fresh Melon, Fruit Muffin

SMOKED TURKEY COBB SALAD 12

Romaine, Smoked Bacon, Tomato, Garbanzo Beans, Bleu Cheese, Cucumber, Egg,

Ranch Dressing

PARK PLAZA ANTIPASTA SALAD 13

Greens, Cappicola Ham, Greek Olives, Pepperoncinis, Roma Tomatoes, Artichokes,

Fresh Mozzarella, Red Wine Vinaigrette

‘GARDEN’ SANDWICHES

SHRIMP “BLT” KNIFE AND FORK SANDWICH 17

Jumbo Prawns, Applewood Smoked Bacon, Roasted Garlic Aioli, Lettuce, Tomato, Onion,

Toasted Croissant

SEARED CRAB CAKE SANDWICH 16

Served on a Toasted Roll, Lettuce, Tomato, Onion, Cajun Tartar Sauce

LEMON HERB MARINATED “CATCH OF THE DAY” 15

Served On Toasted Roll, Lettuce, Tomato, Red Onion, Cajun Tartar Sauce

NY STRIP STEAK ‘OPEN FACE’ SANDWICH 19

Grilled 9 oz Steak On Garlic Cheese Bread, Lettuce, Tomato, Roasted Garlic Aioli

BLACK-N-BLEU CHICKEN ‘KNIFE AND FORK’ SANDWICH 16

Applewood Smoked Bacon, Bleu Cheese, Caramelized Onion on Grilled Rye

SMOKED TURKEY, APPLE, BRIE & BACON 11

Served On Croissant with Field Greens Salad

GRILLED CHICKEN AND VEGETABLE SANDWICH 15

Served On Toasted Rye, Melted Provolone, Lettuce, Tomato, Onion

“BUFFALO STYLE” CHICKEN BREAST ‘KNIFE AND FORK’ SANDWICH 14

Hot and Spicy Wing Sauce, Blue Cheese Celery Dressing

CERTIFIED BLACK ANGUS BURGER 11

Choice of: Applewood Bacon and Provolone

Wild Mushroom and Swiss

Blackened with Bleu Cheese and Caramelized Onion

Served on a Fluffy Bun with Lettuce, Tomato, Onion

PRIME RIB FRENCH DIP 16

Served on a Toasted Sub Roll with Melted Provolone, Parmesan, Horseradish Au Jus

Garden Sandwiches Served with Herb Fries and Firecracker Slaw

‘GARDEN’ SPECIALTIES

CORIANDER CRUSTED AHI TUNA 16

Pickled Ginger, Seaweed Salad, Crispy Wonton, Soy Sauce, Wasabi Cream

KOBE BEEF “SOUTH BEACH” BURGER 16

Provolone, Avocado, Pico De Gallo, Chipotle Aioli, Cilantro, Iceberg Leaves, Firecracker Slaw

CITRUS POACHED CHILLED SALMON PLATTER 15

Fresh Melon, Grapes, Baby Greens, Lemon Caper Remoulade (low carb)

PANKO CRUSTED JUMBO LUMP CRAB CAKES 28

Seasonal Vegetables, Potato Du Jour, Sun Dried Tomato Chipotle, Caper Aioli

BLACKENED MAHI MAHI 17

Bay Shrimp, Black Eyed Pea and Sweet Corn Succotash, Jasmine Rice

HERB ROASTED KING SALMON 18

Tomato Ginger Coulis, Baby Spinach, Potato Du Jour

BEEF TENDERLOIN AND WILD MUSHROOM DIANE 22

Seasonal Vegetables, Potato Du Jour

BEER BATTERED DAYBOAT COD “FISH & CHIPS” 16

Cajun Tartar Sauce, Malt Vinegar, Herb Fries

Trans Fat Free Oils Used in All Preparations

Parties of six or more or those requesting separate checks,

a 20% gratuity will be added.

Executive Chef John Tan

9-26


	Park Plaza Gardens Lunch Menu STARTERS/ LITE BITES/SOUPS Chef Santos’ SOUP OF THE DAY 7 Please ask server FIVE ONION SOUP 8 Sweet Onions, Shallots, Chives with Swiss, Provolone, Parmesan Cheese 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, Signature Bloody Mary Cocktail Sauce PESTO GOAT CHEESE STUFFED EGGPLANT 10 Roasted Tomato Coulis, Melted Parmesan Cheese (Vegetarian) 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 or JUMBO SHRIMP COCKTAIL MARTINI 13 3 Chilled Shrimp, Signature Bloody Mary Cocktail Sauce additional shrimp +4 each PANKO CRUSTED JUMBO LUMP CRAB CAKE 13 Baby Greens, Sun Dried Tomato Chipotle Caper Aioli CRISPY CALAMARI 14 Roasted 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 SALADS HOT HOUSE TOMATO AND FRESH MOZZARELLA SALAD 10 Baby Greens, Shaved Red Onions, Truffle Oil MIXED GREENS SALAD 7 Fresh Herbs, Spun Sugar Beets, Goat Cheese, Tomatoes, Herbed Balsamic Vinaigrette SPINACH, ENDIVE & BLEU CHEESE SALAD 8 Radicchio, Granny Smith Apples, Caramelized Pecans, Honey Hazelnut Vinaigrette YOUNG HEARTS OF ROMAINE 8 Giant Crouton, Parmesan, Marinated Balsamic Tomato, Lemon Garlic Caesar Dressing THE PLAZA WEDGE 8 Diced Tomato, Applewood Smoked Bacon, Bleu Cheese Crumbs, Balsamic Dressing PPG’S ‘CLASSIC’ CURRIED CHICKEN SALAD 10 Shaved Coconut, Black Currant, Fresh Melon, Fruit Muffin SMOKED TURKEY COBB SALAD 12 Romaine, Smoked Bacon, Tomato, Garbanzo Beans, Bleu Cheese, Cucumber, Egg, Ranch Dressing PARK PLAZA ANTIPASTA SALAD 13 Greens, Cappicola Ham, Greek Olives, Pepperoncinis, Roma Tomatoes, Artichokes, Fresh Mozzarella, Red Wine Vinaigrette ‘GARDEN’ SANDWICHES SHRIMP “BLT” KNIFE AND FORK SANDWICH 17 Jumbo Prawns, Applewood Smoked Bacon, Roasted Garlic Aioli, Lettuce, Tomato, Onion, Toasted Croissant SEARED CRAB CAKE SANDWICH 16 Served on a Toasted Roll, Lettuce, Tomato, Onion, Cajun Tartar Sauce LEMON HERB MARINATED “CATCH OF THE DAY” 15 Served On Toasted Roll, Lettuce, Tomato, Red Onion, Cajun Tartar Sauce NY STRIP STEAK ‘OPEN FACE’ SANDWICH 19 Grilled 9 oz Steak On Garlic Cheese Bread, Lettuce, Tomato, Roasted Garlic Aioli BLACK-N-BLEU CHICKEN ‘KNIFE AND FORK’ SANDWICH 16 Applewood Smoked Bacon, Bleu Cheese, Caramelized Onion on Grilled Rye SMOKED TURKEY, APPLE, BRIE & BACON 11 Served On Croissant with Field Greens Salad GRILLED CHICKEN AND VEGETABLE SANDWICH 15 Served On Toasted Rye, Melted Provolone, Lettuce, Tomato, Onion “BUFFALO STYLE” CHICKEN BREAST ‘KNIFE AND FORK’ SANDWICH 14 Hot and Spicy Wing Sauce, Blue Cheese Celery Dressing CERTIFIED BLACK ANGUS BURGER 11 Choice of: Applewood Bacon and Provolone Wild Mushroom and Swiss Blackened with Bleu Cheese and Caramelized Onion Served on a Fluffy Bun with Lettuce, Tomato, Onion PRIME RIB FRENCH DIP 16 Served on a Toasted Sub Roll with Melted Provolone, Parmesan, Horseradish Au Jus Garden Sandwiches Served with Herb Fries and Firecracker Slaw ‘GARDEN’ SPECIALTIES CORIANDER CRUSTED AHI TUNA 16 Pickled Ginger, Seaweed Salad, Crispy Wonton, Soy Sauce, Wasabi Cream KOBE BEEF “SOUTH BEACH” BURGER 16 Provolone, Avocado, Pico De Gallo, Chipotle Aioli, Cilantro, Iceberg Leaves, Firecracker Slaw CITRUS POACHED CHILLED SALMON PLATTER 15 Fresh Melon, Grapes, Baby Greens, Lemon Caper Remoulade (low carb) PANKO CRUSTED JUMBO LUMP CRAB CAKES 28 Seasonal Vegetables, Potato Du Jour, Sun Dried Tomato Chipotle, Caper Aioli BLACKENED MAHI MAHI 17 Bay Shrimp, Black Eyed Pea and Sweet Corn Succotash, Jasmine Rice HERB ROASTED KING SALMON 18 Tomato Ginger Coulis, Baby Spinach, Potato Du Jour BEEF TENDERLOIN AND WILD MUSHROOM DIANE 22 Seasonal Vegetables, Potato Du Jour BEER BATTERED DAYBOAT COD “FISH & CHIPS” 16 Cajun Tartar Sauce, Malt Vinegar, Herb Fries Trans Fat Free Oils Used in All Preparations Parties of six or more or those requesting separate checks, a 20% gratuity will be added. Executive Chef John Tan 9-26
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