RÉVEILLON TRADITIONAL: Must be a minimum of 4 courses and maximum of 8 course with up to 4 menu items per course that all contain ingredients that would have been available to a Creole family during the 1800s. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!
Recognized by Bon Appetit, New York Times and the Washington Post for fine cuisine, Ralph's on the Park offers food fresh from local farms and waters, along with spectacular views of City Park's moss-draped oaks.
Open on these Holidays:
Ralph’s On the Park Reveillon Menu
Duck and Andouille Gumbo- with Popcorn Rice
Seared Gulf Fish Topped with Crabmeat- Crab Fat Rice, Butternut Squash Purée, Topped with Citrus-Herb Beurre Blanc and Brown Butter Jumbo Lump Crab
Braised Short Rib- Fig Jam, Port Wine Demi-Glace, Garlic and Chive Yukon Gold Potatoes, Roasted Broccolini and Baby Carrots