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

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