SOUTH's menu showcases the diverse, dynamic, genre-defining cuisine of the American south. Working with local purveyors, our culinary team sources indigenous Southern ingredients such as Anson Mills grits, Sea Island red peas, sorghum molasses and Carolina Gold rice.

In addition, our culinary team makes SOUTH’s own bourbon steak sauce, hot sauce and all breads are prepared in house, as well. Enjoy as we bring the SOUTH to YOU.

SOUTH features three distinct spaces and experiences: a warm and inviting Dining Hall, a Jazz Parlor with a center stage for exciting jazz performances, and an elegant, yet comfortable Bar/ Lounge. Please note: our dinner menu is fully available in all the different areas of our restaurant!

BRUNCH MENU

FOR THE TABLE


SKILLET OF CORNBREAD
cream cheese honey butter
PIMENTO CHEESE & PICKLES FROM THE WALL
Chef’s choice assortment of house-made pickles
SOUTH BREAD BOARD
Grandma Evans roll, strawberry basil loaf, cheddar biscuit, corn muffin, chicken skin butter, honey butter, house preserve

SMALL PLATES


FRIED GREEN TOMATOES
shrimp remoulade
CREOLE DEVILED EGGS
peppadew, capers
SEASONAL FRUIT PARFAIT
honey vanilla yogurt, granola
HEIRLOOM TOMATO & WATERMELON SALAD
honey goat cheese, sweet tomato puree

LARGE PLATES


CHICKEN CONFIT HASH
egg sunny side up, peppers, onions, fresh herbs, chicken jus
CRAB OMELETTE
goat cheese, green tomato sauce, fresh baby greens
BRUNCH BURGER
turkey bacon, egg sunny side up, pimento cheese, fried green tomato
CHICKEN & WAFFLES
buttermilk chicken breast, maple syrup, chicken jus
THE CHIEF
8oz burger, turkey bacon, turkey sausage, cheddar cheese, egg over easy, funnel cake battered brioche, confectioners sugar. maple syrup
SOUTHERN BREAKFAST
scrambled eggs, chicken sausage, turkey bacon, turkey ham, potatoes, grits, biscuit
SALMON BENEDICT
house cured salmon, poached eggs, old bay hollandaise
CHEF GREG'S FUNNEL CAKE FRENCH TOAST
bourbon sweet cream, seasonal berries, compote
SMOTHERED CATFISH & RED GRITS
Castle Valley Mill grits, onions, peppers, shrimp jus

SIDES


TWO EGGS ANY STYLE
HERB ROASTED COUNTRY POTATOES
CASTLE VALLEY MILL GRITS
TURKEY BACON
CHICKEN SAUSAGE
TURKEY HAM
Executive Chef: Gregory D. Headen
18 % gratuity will automatically be added to parties of 5 and more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

DINNER MENU

FOR THE TABLE


SKILLET OF CORNBREAD
cream cheese honey butter
PICKLED VEGETABLES & CHEESE BOARD
pocket bread, buckwheat cracker, farmers cheese, pimento cheese, fruit, house-made preserve
SOUTH BREAD BOARD
cornbread, Grandma Evans roll, strawberry basil loaf, cheddar biscuit, house spreads

SMALL PLATES


TODAY'S FRESH OYSTERS
half dozen, mignonette, cocktail sauce, fresh lemon
GRILLED WHITE ASPARAGUS
candied pecans, spring flowers, sorghum molasses ramp pesto
GRILLED CAESAR SALAD
cornbread crostini
MAC & CHEESE TERRINE
Sweet tomato purée, tomato confiture
FRIED GREEN TOMATOES
remoulade, pickled red cabbage
PRINCE EDWARD ISLAND MUSSELS
coconut curry broth, Texas toast
BLUE CRAB SALAD
whitefish caviar, frisee, shaved vegetables, green tomato puree
CAJUN SHRIMP DEVILED EGGS
angry momma potato chips

LARGE PLATES


CRISPY SALMON
asparagus, corn & beef maque choux, popcorn shoot, asparagus oil
WOOD GRILLED BRANZINO
green beans, shellfish butter, sautéed fingerling potatoes, parsley purèe
CAROLINA SHRIMP & CHEESE GRITS
stone ground grits, shrimp jus
SEAFOOD & TURKEY ANDOUILLE GUMBO
shrimp, scallops, oyster, crab claw, turkey andouille, rice
SEARED HALIBUT
english pea puree, pea shoot, pea leaves, heirloom tomato
BUTTERMILK FRIED CHICKEN
buttermilk mashed potatoes, baby broccolini, hot sauce honey drizzle
BEEF SHORT RIB
creamed collards, brabant potatoes
JERK CHICKEN
coconut rice & pigeon peas, pineapple jerk sauce, with cabbage
FARRO WITH ROASTED ROOT VEGETABLES
heirloom carrots, seasonal vegetables

SIDES


STONE GROUND GRITS Castle Valley Mill
GREEN BEANS garlic & herbs
CREAMED COLLARDS smoked turkey
BRABANT POTATOES creole seasoning
BROCCOLINI cajun seasoning
Executive Chef: Gregory D. Headen
18 % gratuity will automatically be added to parties of 5 and more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
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