Both South City Kitchen locations (Midtown and Vinings) will be open on Thanksgiving Day (Thursday, November 22) serving a 3-course prix fixe dinner for $42 per person and $21 for children under 12. These prices do not include tax or gratuity. South City Kitchen Midtown will be open from 12-8pm; South City Kitchen Vinings will be open from 11am-7pm.
The menus are as follows:
SOUTH CITY KITCHEN VININGS MENU
CHOICE OF APPETIZER
Fried Green Tomatoes- goat cheese, sweet red pepper coulis
Yam-Ricotta Dumplings- smoked onion puree, baby kale, wild mushrooms
Housemade Pimento Cheese- toasted corn crackers, butter pickles, celery hearts
Pork BBQ- scallion-grits hoe cake, bbq sauce, horseradish slaw
Chicken Livers- jowl bacon, lobster mushrooms, chervil, lemon brown butter
Smoked Pork Belly- roasted purple sweet potato, pickled onion, pumpkin seed oil, chervil
Autumn Greens Salad- roasted winter squash, Dijon mustard vinaigrette, candied pecans, dried cranberries, Grana Padano
Old Charleston She-Crab Soup- fresh cream, sherry
CHOICE OF ENTREE
Roasted Turkey Breast- giblet gravy, cornbread dressing, collard greens, whipped potatoes, orange cranberry sauce
Shrimp & Mussel Country Captain- okra, andouille, curried tomato broth
Buttermilk Fried Chicken- garlic sauted collards, smashed bliss potatoes, honey-thyme jus
Smoke-Roasted Filet of Beef- celery root potatoes, roasted brussels sprouts, truffle jus
Shrimp & Red Mule Grits- tasso ham, poblano chilies, smoked tomato gravy
Pan-Seared Salmon with mushroom and kale farro, basil-saffron aioli
Veggie Plate- spicy sweet potatoes, garlic sauted collards, roasted Brussels sprouts, mushroom and kale farro
Pork Chop- sorghum baked beans, onion pear jam
CHOICE OF DESSERT
Caramel Pumpkin Cheese Tart
Southern Chocolate Pecan Pie
Warm Apple Cobbler
SOUTH CITY KITCHEN MIDTOWN MENU
CHOICE OF APPETIZER
Fried Green Tomatoes- goat cheese, sweet red pepper coulis
Yam-Ricotta Dumplings- smoked onion puree, baby kale, wild mushrooms
Housemade Pimento Cheese- toasted corn crackers, butter pickles, celery hearts
Pork BBQ- scallion-grits hoe cake, bbq sauce, horseradish slaw
Chicken Livers- Benton’s country ham, caramelized onions, brioche, creamed corn, garlic jus
Smoked Pork Belly- collard green kimchi, orange-tupelo honey, benne seeds
Autumn Greens Salad- roasted winter squash, Dijon mustard vinaigrette, candied pecans, dried cranberries, Grana Padano
Old Charleston She-Crab Soup- fresh cream, sherry
CHOICE OF ENTREE
Roasted Turkey Breast- giblet gravy, cornbread dressing, collard greens, whipped potatoes, orange cranberry sauce
Grilled Pork Loin- spicy smashed sweet potatoes, bacon creamed collards, red onion jam
Shrimp & Mussel Country Captain- okra, andouille, curried tomato broth
Buttermilk Fried Chicken- garlic sauted collards, smashed bliss potatoes, honey-thyme jus
Smoke-Roasted Filet of Beef- celery root potatoes, roasted Brussels sprouts, truffle jus
Shrimp & Red Mule Grits- tasso ham, poblano chilies, smoked tomato gravy
Pan-Seared Salmon- mushroom and kale farro, basil-saffron aioli
Veggie Plate- spicy sweet potatoes, garlic sauted collards, roasted Brussels sprouts, mushroom and kale farro
CHOICE OF DESSERT
Caramel Pumpkin Cheese Tart
Southern Chocolate Pecan Pie
Warm Apple Cobbler
For reservations at South City Kitchen Midtown at 1144 Crescent Avenue, call 404.873.7358 or visit www.southcitykitchen.com/midtown. For reservations at South City Kitchen Vinings at 1675 Cumberland Parkway, visit www.southcitykitchen.com/vinings or call 770.435.0700. Directions are available at http://tinyurl.com/fgrmap.
[where: 30080]