Gordon Ramsay, step aside! There’s a new burger tradition going down.

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The Howard Park Public House has reinvented the classic American burger. We are turning the burger world upside down. Both literally and figuratively.

Your fresh, ground hamburger is served on a homemade bun, made in our own bakery. First, we actually grind our hamburger daily, to ensure utmost freshness, and mix in our special seasonings. And you are welcome to watch us do so. Then, you can request that your burger be cooked on a wood fired grill, or our standard flat top. Your burger is enclosed in a bun of your choice and served upside down. Finally, our meat masterpiece is not complete until each burger is branded. Our brand is a seal of excellence and approval.

Your choice of fries or tater tots completes your one of a kind meal.

Upside Down Burgers

Santa Fe Burger
17.00

9oz house blend burger topped with a poblano queso fresco and fresh roasted corn salsa, served on a Public House bun.

Pulled Pork Burger
17.00

9oz house blend burger topped with pulled pork, house made bourbon barbeque sauce, and crispy onion straws, served on a Public House bun.

HP Stacked
17.00

9oz house blend burger, peppercorn bacon, cheddar, an over-easy egg, and mayo on a Public House bun.

Cubano Melt
18.00

9oz house blend burger topped with black forest ham, swiss, pickles and ground mustard aioli, and served on a Public House bun.

The Burger
16.00

9oz house blend burger topped with lettuce, tomato and served on a public house bun.

The Cheesy Burger
17.00

9oz house blend burger topped with cheddar, mozzarella, colby, lettuce, tomato and served on a Public House bun.

Olive Burger
16.00

9oz house blend burger topped with marinated sun dried tomato, roasted red pepper, green olives and gorgonzola cheese, served on a Public House bun.

Portabella Mushroom Burger
16.00

9oz house blend burger topped with grilled portabella, swiss cheese and balsamic mayo, served on a Public House bun.

Turkey Burger
16.00

Dried herb seasoned lean ground turkey dressed with feta, pickled red onion and roasted red pepper.  Served on a Public House bun.

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Shareables

Lollipop Chicken
16.00

French drumettes tossed in Gochujang barbeque sauce, topped with Gorgonzola.

Asian Tots
12.00

Crispy tater tots tossed in Thai chili sauce and drizzles with wasabi sour cream.

Goat Cheese Fondue
12.00

House blend of melted goat and smoked gouda cheese, dressed with blistered heirloom tomato and served with crostini. 

Barfly Bangin' Shrimp
15.00

Tempura fried shrimp tossed with a roasted garlic Asian barbeque sauce.  

Cheese Curds
9.00

Beer battered cheese curds drizzled with a house-made poblano ranch.

Roasted Red Pepper Hummus
10.00

House-made roasted red pepper hummus served with cucumber and pita chips.

Shareables

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When we say “shareables” we actually mean it. Each appetizer should fill you up. If it doesn’t, tell your waiter and maybe they will bring you some more.

Soup

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Our soups are made daily and might require you to assist in the preparation. Order the Zuppa di Nonna to find out what we mean.

Soup and Salad

Zuppa di Nonna (Grandma's Soup)
6.00 Cup
9.00 Bowl

Our blend of Italian and American comfort. We combine zesty sausage, fresh tomato, pasta, and fresh ricotta.

Chef's Choice
6.00 Cup
9.00 Bowl

Our chef is in house creating new menu items every week.  Ask your server what the chef has created this week! 

Fire Roasted Tomato Chili
6.00 Cup
9.00 Bowl

Fresh ground beef slow cooked with fire roasted tomatoes, smoked paprika, sweet onions, and chilis. Topped with sour cream, cheddar, and crispy tortillas.

Caesar
13.00

Grilled chicken and fresh chopped romaine served with parmesan, croutons, and a peppercorn caesar dressing.

Grilled Salmon Salad
16.00

Wood fire grilled Atlantic salmon served over romaine lettuce, cucumber, avocado, pickled red onions and served with a raspberry vinaigrette.   

BLT Wedge
12.00

Crisp romaine wedge served with bacon, heirloom tomato, blue cheese, fresh cracked black pepper and peppercorn ranch.

Timothy's Avocado Cobb
14.00

Grilled chicken, avocado, diced tomato, egg, colby jack, bacon and Balsamic vinaigrette served on a bed of romaine.

Cilantro Lime Steak Salad
19.00

Cilantro lime sirloin tops, crispy romaine, fresh corn salsa, queso fresca and heirloom tomatoes. Served with avocado poblano dressing.

Vegan

The Vegan Park
12.00

Fresh chopped romaine, served with heirloom tomatoes, chickpea, cucumber, avocado, mozzarella, croutons, and cucumber ranch. 

This salad may be vegan but it's packing a protein punch! 

Vegan Italian Sausage Sandwich
15.00

Plant Based hot Italian sausage, marinara, mozzarella cheese served on a brioche roll. Choice of French fries of tater tots.

Plant Based Burger
18.00

6oz Plant Based Burger made with peas, mung beans, brown rice, beets and apple topped lettuce, tomato and served on a vegan brioche bun. Choice of French fries or tater tots.

Spicy Vegan Chicken Bowl
17.00

Plant Based chicken served on top of white rice, fire roasted corn salsa, avocado, heirloom tomato, mozzarella, and cilantro.  Served with a lime wedge and poblano ranch on the side.  

Vegan Brioche Crostini
10.00

Fire roasted corn salsa and heirloom tomato served with toasted vegan brioche for dipping.

 

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Upside Down Burger

Sandwiches

Tri Tip Grinder
18.00

Dry rubbed tri tip, chopped and grilled with onions and sweet peppers then topped with gorgonzola and horseradish aioli.  Served on a toasted French roll.  

Nashville Hot Chicken
14.00

Spicy fried or grilled chicken breast topped with pickles and sriracha mayo on a fresh baked cheddar biscuit.

The G.O.A.T.
14.00

Grilled chicken topped with goat cheese fondue and roasted red pepper then served on a Public House bun.

House Smoked Pulled Pork Sliders
14.00

Pulled pork over toasted sweet Hawaiian bread, topped with crispy onion straws and house made barbeque sauce.

The Hangover Croque-Madame
12.00

Grilled sourdough, fresh carved ham, and swiss, draped in a gruyere cream sauce, and topped with a sunny side up egg.

Grilled Vegetable Wrap
12.00

Grilled zucchini, sweet peppers, mushrooms, onions, asparagus and feta with a drizzle of balsamic mayo, wrapped in a tortilla.  

Entrees

Bone-in Ribeye
44.00

16oz cut of prime house bone-in ribeye steak.

Sirloin
19.00

8oz sirloin steak.  Carved on request.

New York Strip
32.00

14oz cut of prime house New York Strip, with a chimichurri sauce.  Carved on request.

The Porterhouse
34.00

24oz cut of prime porterhouse steak, topped with gorgonzola cheese.

Atlantic Salmon
24.00
29.00 Add Lump Crab.

8oz Wood fire grilled Atlantic salmon served on a bed of rice, topped with asparagus and lemon hollandaise.

Mahi Mahi
24.00

8oz mahi mahi dressed with a pineapple pico di gallo on a bed of rice.  Blackened on request.

Grilled Chicken Breasts
18.00

Two grilled chicken breasts topped with blistered heirloom tomatoes and feta cheese.

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