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

The Basic
13.00

Ground sirloin topped with cheddar, lettuce, tomato, and served on a Public House bun.

The Bacon Jam
13.00

Ground sirloin, gruyere, onion bacon jam, mustard, arugula and garlic aioli on a Public House bun.

HP Stacked
13.00

Ground sirloin, peppercorn bacon, provolone, an over-easy egg, and mayo on a Public House bun.

Indiana Cheese Curd
13.00

Our signature blend of sirloin and chorizo topped with pickled jalapeños, reduced corn sauce relish served on a Public House bun.

Classic Cheese Burger
13.00

Ground sirloin topped with lettuce, tomato and garlic aioli on a Public House bun

East Race
13.00

Ground sirloin with a blend of cheddar, pepperjack, provolone, lettuce, tomato, and onion served on a Public House bun.

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Shareables

Sirloin Tips
15.00

Hand cut sirloin tips, seasoned and sauteed. Served with three signature sauces.

Charcuterie Board
20.00

Specialty meats and cheeses, fresh baked bread, marinated olives, and sweet pickles served with beer cheese for dipping.

Onion Ring Tower
12.00

Fresh battered rings served with house made ranch and Howard Park Sauce.

Garlic Cheese Curds
8.00

Battered garlic curds served with a side of house made ranch.

Asian Tots
9.00

Tater tots tossed in Thai chili sauce, sprinkled with sesame seeds and served with wasabi sour cream.

Avocado and hummus
10.00

Half avocado and half hummus, served with naan, carrots, and peppers.

Sun Dried Tomato Fundido
10.00

Sun dried tomato melted in munster, fontinella, and mozzarella. Served with chips.

Barfly Bangin' Shrimp
11.00

Battered shrimp tossed in Bangin' sauce and drizzled with buffalo sauce served on top of butter lettuce.

Korean Sticky Wings
15.00

Wings tossed in Gochujang sauce sprinkled with sesame seeds and a side of wasabi sour cream.

HP Lobster Tails
29.00

Fresh battered lobster tails, seasoned to perfection on a bed of arugula.

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.

Small Batch Soup

Zuppa di Nonna (Grandma's Soup)
9.00

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

Seasonal Soup
9.00

Ask server for specials.

Soup of the Day
9.00

Ask server for daily specials.

Seafoods

Seared Scallops, Shrimp
25.00
Surf Meets Turf
28.00

Seared Scallops, Sirloin Medallions, and Shrimp.

Fish of the Day

Vegan

Amazing Vegan Mac and Cheese
Creamy (Vegan!) Butternut Squash Linguine with Fried Sage
Spice Thai Peanut Sweet Potatoes and Rice

Greens

The Park
11.00

Fresh chopped romaine, served with tomato, colby, croutons, and cucumber ranch.

Caesar
13.00

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

Hot Bacon Spinach
13.00

Crisp spinach tossed with egg, red onion, and crispy bacon, served with a warmed bacon dressing.

BLT Wedge
13.00

Crisp iceberg servedwith bacon, tomato, blue cheese, and peppercorn ranch.

Timothy's Avocado Cobb
13.00

Grilled chicken, avocado, corn, tomato, egg, colby, and lemon vinaigrette served on a bed of butter lettuce.

Cilantro Lime Flank Steak
16.00

Cilantro lime marinated flank steak, grilled onion, blue cheese, and tomato served with avocado poblano dressing.

 

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Sandwiches

Steak Sandwich
14.00

Handcut, one-inch thick grass-fed top sirloin, carmelized onions and horseradish aioli.

Garlic Flank Steak
14.00

Garlic marinated flank steak, avocado, and fresh corn salsa.

Nashville Hot Chicken
14.00

Breaded chicken, lettuce, pickle, and spicy mayo.

The G.O.A.T.
14.00

Chicken, goat cheese, spinach, sun dried tomato aioli, and charred lemon.

Smoked Pork
14.00

Smoked pork, pickled jalapeño, chili mayo slaw.

The Hangover Croque-Madame
13.00

Smoked ham, provolone and chedar, broiled and topped with a fried egg on sourdough.

Grilled Vegetable Wrap
13.00

Grilled zucchini, peppers, onions, mushroom, squash, tomato, ricotta, and balsamic in a wrap.

Meats

DUCK DUCK CHICKEN CHICKEN
25.00

An avian confusion. A chicken and duck kabob marinated in a reduced Asian sauce.

Organic South Bend Center Cut Sirloin
28.00

Grass fed beef, seasoned to perfection with house blended spices.

New York Strip
29.00

Served with compound butter.

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