Sunday Brunch

APPETIZERS AND SALADS
SOUP OF THE DAY – 5
Please ask server

FIVE ONION SOUP – 7
A PPG tradition with red, yellow, and white onions, shallots and scallions, baked with Swiss, Provolone and Parmesan

BROILED RUBY RED GRAPEFRUIT- 2
Bruléed with brown sugar and finished with sherry

FRIED GREEN TOMATO – 8
Jumbo Lump Crab Louis on fried green tomato, garnished with diced tomatoes, cucumbers and watercress salad

STEAMED PRINCE EDWARD ISLAND MUSSELS – 10
With a Thai curry and lemongrass sweet coconut broth

SMOKED SALMON POTATO GALETTE – 12
Fresh dill cream, chives, capers, scallions & diced onion

CURRY CHICKEN SALAD PLATTER – 10
A PPG 30 year tradition, served on leaf lettuce with fruit muffin, fresh fruit, toasted coconut, sundried raisins and mango chutney and garnished with a strawberry

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

SALAD NICOISE – 8
Seared rare tuna on baby greens, boiled eggs, potatoes, olives, red onions, tomatoes, green beans in a lemon caper vinaigrette

ROASTED BEETS WITH CALIFORNIA GOAT MILK CHEESE – 6
Garnished with Sonoma greens and aged balsamic vinaigrette and truffle oil


LUNCH SPECIALTIES

Sandwiches served with choice of Herb Fries
or Mixed Greens with Balsamic Vinaigrette

PPG SIGNATURE BURGER – 10
Served on a Kaiser roll with lettuce, tomato, onion Choice of:    
• Applewood bacon and provolone
• Wild mushroom and swiss
• Blackened with Bleu cheese and caramelized onion

SMOKED TURKEY, APPLE, BRIE & BACON – 10
Served as a baked croissant sandwich

PRIME RIB SANDWICH – 14
Served on a toasted sub roll with melted provolone, Parmesan, horseradish au jus

ROASTED VEGGIE WRAP – 10
Roasted squash, eggplant, carrots, onions,
red peppers, fresh spinach, romaine lettuce,
Chipotle dressing, served with a side of hummus and fresh fruit


 
 
 
PARK PLAZA GARDENS EGGS “BENEDICT”
Poached eggs on a buttered croissant,
served with hollandaise, sweet onion potato hash and fresh fruit. Choice of
Canadian Bacon - 13
Smoke  Salmon - 15
Steak Tenderloin - 17        

FRITTATA
Quiche style open faced omelet with aged cheddar. Choice of
Vegetable - 8
Chef’s Choice du jour - 10
Shrimp & Crab

    PPG FRENCH TOAST – 10
Sautéed vanilla egg-battered Texas toast, topped with fresh fruit and berri es garnished with powdered sugar (Add bacon and sausage links $3)

SHRIMP AND GRITS – 12
Southern style grits with cheddar cheese
served with Cajun inspired pan seared shrimp
and drop biscuits

CHEF’S FRESH CATCH OF THE DAY – 18
Served with sweet onion potato hash and vegetable du jour


CHAMPAGNE BRUNCH

CHAMPAGNE BRUNCH - 30
Free flowing champagne, mimosa or OJ; Plus One choice of appetizers or salads and one choice from entrees or lunch specialties

MIMOSA – A LA CARTE – 5
Mimosa Flavors: OJ, Pineapple or Pomegranate


SPECIAL SUNDAY FEATURES
 

1ST SUNDAY

SAUTEED CHICKEN WITH ROASTED TOMATO
& MELTED PROVOLONE – 14

With sweet onion potato hash, vegetable du jour and Marsala sauce

2ND SUNDAY

SLOW ROASTED PORK TENDERLOIN – 16
Garnished with grilled pineapple salsa, served with
sweet onion potato hash, and vegetable du jour

3RD SUNDAY

SEARED NEW YORK STRIP – 18
With a roasted mushroom sauce with sweet onion potato hash and vegetable du jour

4TH SUNDAY

ROASTED LONG ISLAND FAR DUCKLING – 18
Served with blueberry sauce, with sweet onion potato hash and vegetable du jour


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