Park Plaza Gardens

16.9 oz.

16.9 oz.

20 oz.

20 oz.

20 oz.

20 oz.

Served on bibb lettuce with toasted coconut, mango chutney, fruit muffin, and seasonal fruit.

Carolina spinach salad with warm bacon vinaigrette, blistered grapes, spiced pecans, and crispy capriole goat cheese.

With the season's freshest ingredients. Please call restaurant for daily selection.

Fresh made buttermilk biscuits topped with homestyle gravy.

Belgian waffle garnished with fried leeks, orange zest, southern style fried chicken, bacon jam, duck jus maple syrup, and honey butter.

Served with homestyle sausage gravy, 3 lake meadow farm fresh eggs, Park Plaza home fries, and toast or buttermilk biscuit.

Farm fresh whipped eggs with fontina cheese, sausage, and sundried tomato pesto served with Park Plaza home fries.

Wild mushrooms, goat cheese, spinach, and tomatoes.

Roasted red peppers, onions, spinach, ham, and sausage served with Park Plaza style home fries, and toast or English muffin.

French toast filled with vanilla bean custard topped with fresh berries and warm maple syrup.

Pan seared shrimp, stone mill grits, and aged white cheddar finished with roasted tomato chutney, basil oil, and micro greens.

Russet potato galette with smoked salmon, fresh dill cream, chives, capers, scallions, vidalia onion, and sliced seasonal tomatoes.

3 lake meadow farm fresh eggs, Applewood smoked bacon, Park Plaza style home fries, and toast or biscuit.

Toasted English muffins, Canadian bacon, and poached eggs topped with Hollandaise sauce. Served with Park Plaza style home fries.

Toasted English muffins, grilled medallions of filet, and poached eggs topped with Hollandaise sauce. Served with Park Plaza style home fries.

Toasted English muffins, jumbo lump crab meat, and poached eggs topped with Hollandaise sauce. Served with Park Plaza style home fries.

3 lake meadow farm fresh eggs with a 6 oz. New York strip steak. Served with Park Plaza style home fries and toast or buttermilk biscuit.

Served with aged balsamic, Provolone cheese, and peperonota.

Certified prime ground beef, lettuce, tomato, and spicy pickles on our house made roll with choice of Applewood bacon and fontina, mushroom and Swiss or blackened with Maytag bleu cheese.

Slow roasted prime rib with melted fontina and Parmesan with house made horseradish dip and southern beef au jus on a toasted hoagie roll.

On Texas toast with Applewood smoked bacon, green apple, and Brie.

With roasted caper aioli, fried capers, red onions, and arugula.

Served with a medley of seasonal vegetables and cashews. Finished with our PPG sweet chili sauce.

Served with pimento cheese spread and Applewood smoked Bacon.

With sweet whisky mustard sauce.

Sliced avocado, lemon, and spicy herb bacon remoulade.

Created daily by our chefs using the seasons freshest ingredients. Please call restaurant for daily selection.

Chopped romaine hearts, croutons, and anchovies served with fresh Parmesan and Caesar dressing.

Chopped romaine hearts with roasted red peppers, olives, plum tomatoes, cucumber, bacon, red onions, and Maytag bleu cheese tossed in a red wine vinaigrette.

With cheddar cheese, bacon, and crumbled saltines.

With half grilled romaine, hearts of palm, avocado, toasted coconut shavings, and homemade vinaigrette dressing.

Sweet onions in beef broth topped with Swiss, provolone, Parmesan, crispy shallots, and chives.

With smoked Gouda and caramelized pecans tossed in a honey lemon vinaigrette.

Leafy greens, fresh avocado, and Roma tomatoes tossed with Parmesan cheese in a basil-garlic vinaigrette.

Served on bibb lettuce with toasted coconut, mango chutney, currants, fruit muffin, and seasonal fruit.

With English peas, radish, sprouts, and sesame seeds tossed in a maple lemon vinaigrette.

With radish, crispy bacon, egg, and pickled red onion tossed in a warm red pepper vinaigrette.

With wild mushrooms tossed in a coconut cream sauce finished with truffle oil.

With peas and Serrano ham finished with aged white cheddar over pappardelle.

Sauteed in white wine with capers, tomatoes, olives, and anchovies over pici pasta.

Sauteed in white wine with capers, tomatoes, olives, and anchovies over pici pasta.

Served with garlic mashed potatoes, roasted seasonal vegetables, and bourbon mustard beurre blanc.

Served with jasmine rice, baby spinach, sun-dried tomato chive, and caper sauce.

Breaded and oven baked. Topped with red and gold baby heirloom tomatoes marinated in balsamic and a lemon garlic buerre blanc. Served with broccolini.

Blackened and served with lobster risotto. Finished in a champagne citrus beurre blanc.

Skewered shrimp wrapped in Serrano ham and grilled with green olive yellow rice.

With a lobster, pepper, and shallot medley. Served with butternut squash puree finished in a lemon beurre blanc.

With Parmesan herb risotto, sauteed spinach, and bacon.

Sweet and spicy marinated. Served over lemongrass ginger rice with seasoned snap-peas.

Served with cheddar garlic mashed potatoes and pea & carrot medley with Momma's Mean Gravy.

With butternut squash sage risotto.

Bone-in with cauliflower puree and asparagus finished with a bourbon apple glaze.

Served with lettuce, tomato, and onion.

With smoked Gouda cheese, pepperonata, and arugula served with honey mustard sauce.

With sliced avocado, granny smith apple, brie, and Applewood smoked bacon with roasted garlic aioli on a toasted croissant.

Lightly breaded seasonal catch with caper aioli served with old bay spiced chips.

With basil aioli, lettuce, tomato, and onion on a toasted roll.

With sauteed mushrooms, onions, and melted Maytag bleu cheese on a freshly toasted french baguette.

Slow roasted prime rib, provolone, Parmesan, garlic butter, and horseradish au jus on a freshly toasted baguette.

Jumbo prawns, Applewood smoked bacon, roasted garlic aioli, lettuce, tomato, and onion on a toasted croissant.

With provolone, avocado, spicy mango salsa, chipotle aioli, and iceberg wedge with no bun.

With cheddar cheese, green tomatoes, and herb marinara.

Sauteed in a New Orlean's style cream sauce topped with mozzarella, onions, red peppers, bacon, and Parmesan cheese finished with arugula tossed in a balsamic vinaigrette.

Sundried tomato pesto with marinated roasted chicken, pearl onions, Maytag bleu cheese, and fresh mozzarella.

Fresh mozzarella, tomatoes, and basil pesto sauce drizzled in balsamic glaze.

Basil pesto and fresh seasonal vegetables finished with melted smoked Gouda.

No ice cream. Served with caramel sauce and garnished with candied walnuts.

With lemon creme anglaise.

With a cream cheese icing and garnished with crispy sweet grated carrot and ginger creme anglaise.

Creamy and unforgettable.

With our signature ginger buttercream.