Easter Brunch

Date(s) - 03/27/16
11:00 am - 7:00 pm

South City Kitchen Midtown


Join us for a three-course pre-fixe Easter menu featuring South City favorites and new exciting flavors. Available from 11am-7pm, the menu is $35/person plus tax and gratuity, and it is $17.50 for children under 12.

FIRST FLAVORS (choose one)
old charleston she-crab soup fresh cream, sherry
house made pecan granola seasonal fruit and atlanta fresh greek yogurt
fried green tomatoes goat cheese, red pepper coulis
chicken livers  benton’s country ham, caramelized onions, brioche, creamed corn, garlic jus
pimento cheese celery, house made pickles, benne seed crackers
gouda fritters general lee honey
caesar salad garlic-grit croutons, okra, Grana Padano
strawberry salad local lettuces, house black pepper ricotta, pistachios, thyme vinaigrette
bourbon-cured salmon avocado, vidalia onions, cherry tomatoes, crème fraiche, rye toast

smoked brisket benedict creole mustard hollandaise, pickled jalapenos, red mule grits
jumbo lump crab cake hash tasso ham-artichoke hash, over-easy egg, hollandaise, tomato relish
apple butter-mascarpone french toast vermont maple syrup, apple wood bacon, skillet potatoes
geechee stew field peas, collards, tomato, sunny side egg, hazelnut romesco, grilled toast
grilled salmon kale and red quinoa salad, valbreso feta, herb vinaigrett
springer mountain farms fried chicken collard greens, smashed bliss potatoes, honey-thyme ju
shrimp & red mule grits poblano peppers, house made tasso ham, smoked tomato gravy
georgia mountain trout lentils, cucumber, olives, green onion, mint, radish, mustard vinaigrette
smokey pork chop charred Vidalia, Tuscan kale, romesco, sorghum glaze
hanger steak and egg skillet potato-arugula salad, salsa verde, sunny side egg
farmstead vegetables field peas & collards, Tuscan kale, skillet potatoes

DESSERT (choose one)
flourless chocolate cake coffee ganache, toffee praline
coconut bread pudding bourbon hard sauce
peach crisp pecan crumble, vanilla gelato

For reservations, call 404.873.7358 or click here

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