VIP Themed Dining Experience
Red Carpet Service

With lavish tablescapes, 5-course menus, themed cocktails, white dinner jacket service, and top tier wine pairings, Park Plaza Gardens offers VIP Themed Dining for the ultimate dining experience. The VIP Dining Room, boasting a private Red Carpet entrance in our brand new alcove, is dressed to the nines for groups up to 10. Three custom-themed menus are available including Southern Decadence, 1940’s Supper Club and East Meets West. Experience VIP Dining, Red Carpet Service.

SOUTHERN DECADENCE
The lifestyle of the South is distinct – and so is the essence of food born there. Enjoy your meal at an unhurried pace, savoring both food and good friends. This is what Southern Decadence is all about, offering warm Southern hospitality with a flair of sophistication.

First Course

The Key Largo

Jumbo Lump Blue crab dressed in key lime vinaigrette on a fried green tomato topped with caliente micro greens and garnished with blackened Jumbo Prawns

Alt First Course

Poulet Creole Au Gratin

Cold gumbo tureen with andouille, chicken, shrimp, okra, peppers, and onions, with a fresh spring green garnish and a Creole mustard sauce

Second Course

Savannah Salad

English Cucumber wrap stuffed with chicory, sweet corn, black eyed peas and Vidalia onions finished with sweet and spicy honey vinaigrette

Third Course

Red Fish Biloxi

Corn meal crusted red fish with gulf shrimp, Creole sauce over cheddar grits

Fourth Course

midnight train

Pecan crusted beef tenderloin with bourbon infused sweet potato mash, sautéed greens with applewood bacon, and shallots finished with “red-eye” demi

Alt Fourth Course

Turducken LaPlace

Turducken over andouille stuffing and sautéed kale with natural au jus

Fifth Course

The Big Easty

Bread pudding with praline ice-cream and Southern Comfort glaze
EAST MEETS WEST
Invigorating the idea of East Meets West, Chef Tan blends Asian and American cuisine for a dining experience of classic food and unique flavorful combinations. Experience the zen-style setting where the surroundings are subdued and the focus is on the food.

First Course

Day Boat Prawns

West coast tempura sweet water prawns with wasabi and soy dipping sauce

Second Course

Tex-Asian Tar Tar

Hand cut Texas longhorn beef tenderloin tartar with ginger, sesame, capers

and spring scallions on vegetable chips

Alt Second Course

Siu Yuk

California farm pork belly wok roasted with Japanese eggplant

drizzled with a hoisin glaze

Third Course

Suzuki

Seared Chilean Sea bass with a miso glaze served over wok roasted vegetables

Fourth Course

Szechwan Wagyu

Szechwan Wagyu Beef served with sake braised shitake mushrooms

and Bok Choy in a natural sauce

Fifth Course

Yin-Yang

Black rice pudding and coconut ice-cream
1940′s SUPPER CLUB
Step back to decades past as the 1940’s Supper Club reflects a time where black ties and fedoras, feather boas and rhinestones enter into a European inspired atmosphere of vintage entertainment, and a superbly fine meal.

First Course

Pate Nouveau

House pate specially prepared by our Chef

 

Alt First Course

(Salmon Fume d’Ecosse)

Smoked Scottish Salmon hand sliced and served on your table side with condiments

Second Course

(Les Potages) Vichyssoise GlacEe

Chilled cream of potato and leek garnished with fresh chive

Alt Second Course

(Les Poissons) Sole De Douvres

Sautéed delicious Dover Sole with parsley lemon confetti and mushroom caper sauce

Third Course

Canard Montmorency

Crispy young Duck breast garnished with Bing cherries served over wild rice

Fourth Course

ChateauBriand

Best selection of our aged tenderloin cooked to your exact taste. Carved and served at your table with bouquet of vegetable and Béarnaise sauce

Fifth Course

Les Entremets’ Pour Deux

Baked Alaska flamed at table

Petite Fours (Pastries)