- Grill and Pan Specialities
- Southern Classics
- Saturday & Sunday Brunch
- On Tap
Homemade buttermilk biscuits, sweet potato biscuits and cornbread.
Served with homemade peach-pepper jelly and apple butter.
Classic Red Bean Chili
Served with cornbread.
New Orleans BBQ Shrimp
Four large grilled shrimp marinated in Southside’s Low Country Lager, chili sauce, brown sugar
and garlic then plated over cheddar grit cakes dressed with a tasso maque choux.
Crab and Artichoke Dip
Blend of artichoke hearts, backfin crabmeat, and cream cheese. Served with herb seasoned oven toasted french bread.
Fried Oysters Rockefeller
Crispy fried oysters served over a bed of mashed potatoes dressed with a spinach, bacon, and parmesan puree.
Pimento Cheese & Risotto Fritters
Flash fried with a panko crust. Served with a jalapeno aioli dipping sauce.
Fresh backfin crab and Virginia ham simmered in homemade country gravy and served over sweeet potato biscuits.
French Quarter Hot Wings
Served with carrots, celery and blue cheese dressing.
Your choice of Carolina pulled pork or jalapeno-honey pulled chicken and then
topped with cheddar and jack cheese, lettuce, pico de gallo and sour cream.