Golden beignets, coffee toffee sauce, fresh orange segments, and mascarpone chantilly
Country ham, pink peppercorn béchamel, fried rosemary, and a sunny side up egg
Buttermilk-brined chicken, sheet pan biscuit with house pepper jelly, pickled jalapeño, and frisée
Mussels, shrimp, tomato gravy over parmesan stone-ground grits with wilted spinach
Tender beef short ribs, NOLA-style potato hash, soft scrambled eggs, bernaise, and oven-dried tomatoes
Scrambled eggs, cheese grits, toast, house-smoked sausage or bacon
Parmesan grits, collard green scramble, house smoked sausage, and garden-fresh tomatoes
Rotating selection, chef's preparation, seasonal accompaniments — market price
Open-face meatloaf sandwich with pimento cheese, sautéed spinach, sunny side up egg, bacon, and balsamic bbq sauce
Open-faced egg frittata with caramelized onions, spinach, mushrooms, goat cheese, potatoes, nut-free romesco
Cathead drop biscuits served with sweet potato cane syrup butter and seasonal jams
Stone-ground grits finished with aged parmesan and cream
Golden potatoes with caramelized onion and peppers with winter spices
Locally sourced, hardwood smoked in-house
Hickory smoked
Prepared to your preference
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
DRINKS
CHAMPAGNE PAIRING: FLIGHT OF THREE – 49 [SF]
A curated selection of brut and demi-sec sparkling wines to match the complexity of Southern brunch with a global palate
ALLERGEN KEY
Items may contain:
gluten (G), dairy (D), eggs (E), tree nuts (N), shellfish (S), fish (F), vegetarian (V), vegan (VG), and soy-free (SF).
Please inform your server of allergies or dietary preferences.
Full wine and brunch beverage menus available upon request or at southernational.com.
