Dinner Menu

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, shaved parmesan, truffle oil

TAHITI MARTINI – 12

4 Spiced jumbo prawns served with a grilled pineapple, mango relish

CORIANDER CRUSTED AHI TUNA – 12

Pickled ginger, seaweed salad, asian slaw, soy sauce, Wasabi cream

FRIED GREEN TOMATO – 8

Jumbo lump crab louis on a fried green tomato, garnished with diced tomatoes, cucumber, and a watercress salad

PANKO CRUSTED JUMBO LUMP CRAB CAKE – 12

Served with baby greens, cajun caper remoulade

MARGARITA BRUSCHETTA – 6

Roasted tomato, basil, and melted fresh mozzarella on french bread – Curry, garlic, lemon, fresh herb broth

PRINCE EDWARD ISLAND MUSSELS – 10

Choice of:
• White wine, lemon, garlic, and fresh herb broth
• Curry, garlic, lemon, fresh herb broth

BAKED DIVER SCALLOPS AND MUSHROOMS – 12
Panko-crusted and topped with aged parmesan cheese and sherry cream sauce

PANKO CRUSTED JUMBO LUMP CRAB CAKE – 12
Served with baby greens, cajun caper remoulade

PPG’s SIGNATURE TRUFFLED FRENCH FRIED POTATOES – 7
Served with roasted garlic aioli, sweet chili sauce

Florida State Food Code states there is a risk associated with
the consumption of raw or undercooked animal foods

Trans Fat Free Oils Used In All Preparations

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

  
 
 
SALADS
 
MIXED GREENS SALAD – 6
Fresh herbs, spun sugar beets, goat cheese, cherry tomatoes, herbed balsamic vinaigretteCAESAR SALAD – 8
Chopped romaine lettuce, caesar dressing, parmesan cheese, anchovies and croutons

PLAZA CHOPPED SALAD – 8
Chopped romaine, diced tomatoes, green beans, avocado, shrimp, applewood smoked bacon, boiled eggs in a citrus vinaigrette

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

SPINACH, ENDIVE, BLEU CHEESE SALAD – 8
Radicchio, granny smith apple, caramelized pecans, honey hazelnut vinaigrette
FROM THE SEA
PAN SEARED GROUPER – 24

With seasonal vegetables, potato du jour, and lemon thyme broth

CRAB STUFFED GROUPER – 27

With jasmine rice, baby spinach, and sun dried tomato, chive, and caper sauce

PANKO CRUSTED JUMBO LUMP CRAB CAKES – 23

With seasonal vegetables, garlic whipped potatoes, and cajun caper remoulade

ORANGE HORSERADISH CRUSTED SALMON – 22

With roasted mashed sweet potato, wilted spinach, and brandy mustard sauce

RISOTTO NOVA SCOTIA – 27
Pan seared scallops and prawns served over lobster risotto topped with sautéed asparagus

SEAFOOD BOUILLABAISSE – 32
Maine lobster, diver scallops, jumbo prawns, mussels, and fresh fish served in a saffron tomato broth
FROM THE LAND
CHICKEN CHESAPEAKE – 25French cut chicken breast stuffed with jumbo lump crab meat baked and served with seasonal vegetables, patato du jour, and honey mustard demi

FILET OF BEEF TENDERLOIN – 29

With seasonal vegetables, potato du jour, and port wine demi • Add bleu cheese +3

PAN ROASTED PORK TENDERLOIN – 24

With roasted acorn squash, sautéed spinach, and cranberry demi

DIJON RACK OF LAMB – 32

With sweet onions, spinach, potato du jour, and dijon mustard demi

PAN ROASTED SUPREME OF CHICKEN – 23

With shitake mushrooms, shallots, potato du jour, and marsala scented chicken demi

FARMER’S MARKET VEGETABLE DELIGHT – 15

Roasted mushrooms and seasonal vegetables tossed in a truffle herb cream sauce served over homemade pasta