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
PIMENTO & FARMERS CHEESE BOARD
house-made preserves,pocket bread, buckwheat cracker
PICKLES FROM THE CUPBOARD
seasonal pickles, fruit
SOUTH BREAD BOARD
seasonal loaf, cornbread, Grandma Evans roll, cheddar biscuit, house-made spreads
TODAY'S FRESH OYSTERS
half dozen, mignonette, cocktail sauce

SMALL PLATES


CAESAR SALAD
fried green tomato, cornbread crouton, parmesan
GRILLED OYSTERS
melted leeks, parmesan cheese, cajun butter
MAC & CHEESE TERRINE
blistered tomatoes, heirloom tomato purée
CRAB BEIGNETS
fresh herbs, lemon aioli
WOOD GRILLED VEGETABLES
pepper farmers cheese, carrot top pesto
FRIED GREEN TOMATOES
remoulade, seared shrimp, pickled red cabbage
ANGEL EGGS
pickled pearl onions, fried capers, baby angry momma chips, sweet peppadew sauce
SEARED SCALLOPS
black-eyed pea stew, steamed rice
SALT ROASTED BEET SALAD
whipped honey goat cheese, candied pecans, mustard greens, pickled blueberries

LARGE PLATES


GRILLED LAMB BELLY
limpin’ Susan fried rice, glazed carrots, sweet tea reduction
BLACKENED GROUPER
green tomato chow chow, creamy butter beans
SHRIMP & TURKEY ANDOUILLE GUMBO
dark roux, trinity vegetables, Carolina rice
LOUISIANA GULF SHRIMP & CHEESE GRITS
bell peppers, onions, grape tomatoes
SORGHUM ROASTED ‘HEN OF THE WOODS’ MUSHROOM
purple sweet potato mash, creamed collards
LANCASTER COUNTY CHICKEN
sautéed mirliton squash, sweet onions, crispy beef bacon, anjou pears
RIBEYE STEAK
14 oz, garlic greens beans, pommes purée, red eye gravy
CHICKEN & WAFFLES
sweet potato waffle, bourbon butter, Pennsylvania Dutch maple syrup
FRIED CATFISH
stewed tomatoes, hushpuppies, Carolina rice pilaf

SIDES


YELLOW STONE GROUND CHEESE GRITS
GARLIC GREEN BEANS
CREAMED COLLARDS
SAUTEED FINGERLINGS
HERB BUTTERED GLAZED CARROTS
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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