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Parker's on Ponce

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Full Menu

Blue Cheese Stuffed Bacon Wrapped Dates


Smoked Salmon Dip
Bread crumbs, red onion jam, pita 10

Grilled Spanish Octopus
Artichoke hearts, feta, roasted red peppers, marinated tomatoes, olives, red onion, garlic, red wine aioli, micro arugula 15

Blue Cheese Stuffed Bacon Wrapped Dates
Pine Street Market bacon, balsamic glaze, fried mint 12

Flash Fried Calamari
Peppadew peppers, sweet onion aioli 11

Short Rib Stuffed Piquillo Peppers
Woodsman & Wife fromage blanc, lemon cream, grilled sourdough 13

Artisan Cheese & Antipasto Plate*
House made crackers, cured meats, olives, assorted pickles, local honey, Dijon mustard, seasonal jam 18

Maryland Style Lump Crab Cake
Roasted red pepper and chive aioli 14

Parker's House Salad

Soups & Salads

Soup of the Day

Ask your server

Parker's House Salad
Mixed greens, Point Reyes Original Blue cheese, Pine Street Market bacon, toasted pecans, dried cherries, red wine vinaigrette 11

Steakhouse Caesar*
Grilled croutons, white anchovy, Parmesan 8

Coriander Roasted Baby Carrot, Apple & Spinach Salad
Marconi almonds, Woodsman & Wife fromage blanc, chili vinaigrette 12

Roasted Cauliflower, Chickpea & Baby Kale Salad
Pumpkin seeds, mint vinaigrette 9

Baby Gem Wedge
Pine Street Market bacon, Point Reyes Original Blue cheese, red onion, heirloom cherry tomatoes, blue cheese dressing 13

Add to Your Salad

  • Faroe Island Salmon Filet* 4oz 10 / 8oz 19
  • Grilled Chicken breast 7oz 8
  • Sautéed Shrimp 2 pc 9 / 4 pc 16
  • Flatiron Steak* 8oz 16
  • Sea Scallops* 16
  • Dry Fried Tofu "Steak" 11

Delicious Steaks


All steaks and chops are served with a choice of broccoli, mashed potatoes or French fries

USDA Prime Grade

Wet or Dry Aged = 21 Days

  • Filet Mignon* 8oz 50
  • Ribeye* 14oz 42
  • T-Bone* 18oz 38
  • Bone-in Dry Aged Kansas City Strip* 14oz 49

Wet Aged

Upper 2/3 Choice
Wet Aged = 21 Days

  • NY Strip* 14oz 33 / 10oz 25
  • Filet Mignon* 10oz 40 / 6oz 28
  • Ribeye* 16oz 36

PARKER'S SIGNATURE CUT. Dry aged 28-35 days for tenderness and robust flavor


Wet Aged = 21 Days

  • Cowboy Ribeye* 22oz 55
  • Porterhouse for Two * 32oz 72 (when available)
  • T-Bone* 18oz 38
  • Bone-In Pork Chop * 12oz 22 (with apple butter)
  • Rack of Lamb Chops * 12oz 30 (with balsamic glaze)

Steak Toppings

6oz Fried Lobster Tail 24 | 3oz Crab Oscar* 12 | 3oz Lobster Oscar* 18

Blue Cheese Butter 6 | Herb Butter 4 | Truffle Butter 9 | Béarnaise* 5

Hollandaise* 4 | Au Poivre 7 | Sautéed Onions 3 | Chef's Mushroom Mix 7


  • French Fries
    Mashed Potatoes
    Broccoli 5 
  • Haricot Verts
    Loaded Baked Potato
    Sautéed Spinach
    Cheddar Mac & Cheese 6
  • Smoked Collards with Bacon
    Loaded Hash Browns "all the way"
    Brown Butter Brussels Sprouts
    Maple Miso Sweet Potatoes 8 
  • Grilled Asparagus with Hollandaise*
    Parmesan-Garlic Fries w/ Truffle Aioli
    Prosciutto Mac & Cheese 10

Short Rib and Dining Table

Chef's Entrees

Crab Cakes
Mashed potatoes, sautéed spinach, crawfish hollandaise 33

Sea Scallops
Fried Brussels sprouts, apple, miso caramel 38

Enchanted Springs Blackened Trout
Stone ground grits, tomato, bacon and mushroom ragout 25

Shrimp & Grits
House made Andouille sausage, onions, cheddar, bacon, chives, stone ground grits 26

Faroe Islands Salmon Filet
Wild mushroom risotto, fava beans, tarragon cream sauce 29

Fried 12oz Lobster Tail
Drawn butter mashed potatoes, grilled asparagus with hollandaise, lemon cream sauce 58

Herb Roasted Springer Mountain Farms Chicken
Mashed potatoes, collard greens, Cipollini onion chicken jus 24

Grilled 8oz Flatiron
Cheddar mac & cheese, asparagus, Creole shrimp cream 34

Tink's Grass-Fed 8oz Beef Burger
Karst cheese, Pine Street Market bacon, dill pickle, French fries 18

Rack of Lamb
Mashed potatoes, baby kale, rosemary jus 36

Big Green Egg Smoked Bourbon Glazed Short Rib
Horseradish mashed potatoes, caramelized fall vegetables 32

Bone-In Pork Chop
Maple miso sweet potatoes, fried Brussels sprouts, apple butter 29

Dry Fried Tofu "Steak"
Thai coconut farro, shitake mushrooms, haricot verts, garlic mud 19

Menu Prices & Availability Subject To Change Without Notice
20% Gratuity Will Be Added To Parties Of 6 or More

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