$$ • Soul Food • American
Soup and Salads
Smoked Barbecue Platter
Memphis style brisket, pulled pork, a smoky wing, St. Louis baby back ribs, signature potato salad, lightly toasted baguette, and pickled vegetables.
Braised oxtail, smokey brisket, lima beans, and mirepoix vegetables with balsamic gastrique.
Half BBQ Chicken
Brined and barbecued chicken served with roasted vegetable macaroni salad.
Baby Back Ribs
Full rack Memphis style with Yukon gold potato salad.
Chef Yealang’s Famous Fried Chicken
With red beans ragout and jumbo buttermilk biscuit.
Crispy fried with braised collard greens and caramelized roasted sweet potatoes.
Blackened Pacific Salmon with Dirty Rice
Pan roasted with Cajun spices.
Seasonal crawfish, cavatappi pasta, Creole sauce, shaved parmesan, and basil chiffonade.
Chicken Pot Pie
Roasted chicken, carrots, celery, and onion in a rosemary and sage bechamel sauce topped with a buttery puff pastry crust.
Chargrilled 109 Aged Rib Eye Steak
14 oz. Aged prime rib, garlic mousse potatoes, mushrooms, and creole mustard brandy sauce.
Gulf Shrimp and Grits
Pan roasted gulf shrimp, stone ground corn grits, roasted tomato sauce, and shaved Pecorino Romano.
Boneless Pork Chop
Porchetta style with smoked sausage served with maple-cornbread dressing and apple chutney.
Red Beans and Rice
New Orleans style with southern spiced ham.
Lump Crab Cakes with Tartar Sauce
Lump crab served with crunchy, savory cabbage, and radicchio slaw.
Crispy cauliflower and hot Buffalo sauce.
Macaroni and Cheese
Creamy with smoked gouda, mozzarella, and aged cheddar.
Soul Chicken Wings
Bone-in wings served two ways. Smoked Nashville-style with Buffalo sauce and BBQ sauce.
Crawfish and Andouille Sausage Flatbread
Crawfish, roasted vegetables, andouille sausage, Cajun bechamel, and whole milk mozzarella .
Barbecue Chicken Flatbread with Apple Chutney
Diced chicken, smoky-sweet apple chutney, BBQ sauce, serrano chili, and whole milk mozzarella.
Braised Collard Greens
Fire Roasted Broccolini Grits
Sweet Potato Fries
Soup and Salads
Vegan Mushroom Soup with Oven Dried Tomato Confit
Vegetable stock, crimini, and domestic mushrooms.
Creole Seafood Gumbo
Jumbo lump crab, andouille sausage, and gulf shrimp.
Spring mix, cherry tomatoes, red onions, pesto croutons, parmesan, and balsamic vinaigrette.
Soul Caesar Salad
Crispy romaine, olives, anchovy fillet, roasted tomatoes, pesto croutons, shaved parmesan, and Caesar dressing.
Crispy romaine, grilled chicken, crispy bacon, blue cheese crumbles, avocado, cherry tomatoes, and signature green goddess dressing.
Iceberg Wedge Salad with House Cured Bacon
Smoked thick cut bacon, blue cheese crumbles, cherry tomatoes, chives, and signature roquefort dressing.
Nashville Hot Chicken Sandwich
Soul chicken breast, fried or grilled, Cajun remoulade, hot sauce, butter lettuce, sliced tomato, and pickle with sweet potato fries.
Grass Fed Beef Burger Sandwich
6 oz of grass-fed beef, brioche bun, smoked bacon jam, buttermilk onion rings, butter lettuce, sliced tomato, and pickle with sweet potato fries.
Pulled Pork Belly Sandwich
Pickled tomatoes, BBQ sauce, and Cajun remoulade on toasted baguette. Served with sweet potato fries.
Beet Burger Sandwich
Roasted beets, black beans, rolled oats, brown rice, roasted garlic, grilled brioche bun, butter lettuce, sliced tomato, avocado, and pickle. Served with fennel apple slaw and pomme frittes.
With blueberry and peach compote.
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