Dinner


"People who love to eat are always the best people." - Julia Child

STARTERS

 

FROMAGE
gorgonzola, pitig gouda, reny picot brie, young mimolette

CHARCUTERIE
mortadella, navel pastrami, Zoe's chorizo, cappicola, smoked Maine trout

*all fromage + charcuterie boards are served with fig jam, olives, dried apricots,  nuts. + crisp lavosh

select three items from above $15
select five items from above $20

 

SWISS ONION
soup
cup 4 | bowl 6

CHEFS CHOICE
soup
cup 4 | bowl 6

 


ROMAINE + RADICCHIO
ceasar dressing, romano, parmesan, croutons, tomatoes
9

VEGAN ZUCCHINI "LINGUINE"
raw cashew miso cream, toasted cashews, pepitas
11

CHILLED SALMON
greek goddess dressing, orange fennel salad, tapenade, cucumber
15

OVEN ROASTED BEETS
golden beets, butter lettuce, basil balsamico, burrata, crostini
13

2SOUTH HOUSE GREENS
salad
5

 

SMALL PLATES

BRUSCHETTA DECONSTUITO
grilled lavosh, housemade goat cheese ricotta, oven-dried tomatoes, hempseed pesto, balsamic vinegar, evoo
11

ARANCINI
4 cheeses, san marzano crudo
8

MARCONA ALMONDS  
5

FLATBREAD "pizza"
gulf shrimp, basil spread, tomato , fontal, chevre ricotta
12

WARM MIXED OLIVES
orange and herb marinated, garlic
6

CRISPY DUCK WINGS
spicy ginger glaze, pickled carrots, sesame seeds
8

CHEF'S VEG DU JOUR
7

HOUSE MADE FRIES
sea salt, 100% sunflower oil
4

ORGANIC KALE CHIPS
lemon, garlic aioli
5

 

BIG PLATES

GRILLED COLORADO ANGUS BURGER
sharp cheddar, sauteèd onions, lettuce + tomato, sweet potato bun
single 10  |  double 15

CRISPY PIG BELLY
brussels kimchee, ginger ponzu
16

BUTCHERS STEAK
grilled hanger steak, house made fries, grilled red onion, oven roasted yellow tomato, herbed chimichurri 
25

SPICY SEAFOOD CREOLE
Louisiana shrimp, holy trinity + fennel tomato broth, saffron rice +chives
24

CHICKEN SOFT TACOS
chili adobo, zucchini hominy salad, avocado, cotija, charred jalapeno, cilantro  + a lime wedge
15

 

HEARTH FIRED PIZZA (dinner only / weather permitting)

SPANISH "PEPPERONI" PIZZA
san marzano tomato sauce, chorizo, Fontal cheese
13

SPRING VEG PIZZA
gorgonzola cream, charred red onions,  zucchini, portobells, balsamic spinach
14

PASTRAMI PIZZA
mustard sauce, house kraut, swiss, provolone
15

MARGHERITA PIZZA
Beef steak tomatoes, housemade mozzerella, evoo basil drizzle
16
Make it a salad w/ balsamic spinach
11

SWEETS

CHOCOLATE POT DE CREME
chocolate custard w/french cream and shaved chocolate on top
7

ORANGE CARDAMOM CREME BRULEE
6

CHEESECAKE
gingered berries, french cream + ginger snap
6

LIME PAVLOVA
baked meringue, lemon curd,  whipped cream, mixed berries
6

 


Executive Chef preparations from James W. Davis Jr.

We embrace a seasonal, local-farm & market driven menu that is constantly evolving. We do our best to keep online menus updated.

Due to the nature of our menu, If you want a specific dish, please feel free to confirm it's availability by calling (719) 351-2806. Thank you!