BRUNCH IS SERVED DAILY FROM 10am - 4pm  WEEKENDS 9am - 4pm denotes vegetarian items CRAB CAKES Three crispy panko-crusted crab cakes made from a delicious blend of fresh lump crab meat and shrimp. Served on a bed of field greens tossed with citrus vinaigrette. Accompanied with mango aioli and red chile sauce. Chipotle hollandaise on request. 14  SESAME SEARED TUNA Sesame seed crusted tuna seared rare on top of a bed of apple fennel salad, finished with lime cream. 12 QUESO FLAMEADO Blend of asadero, fresco, and panela cheeses, topped with your choice of spicy rajas or house ground chorizo and garnished with cilantro and green onions. Served with homemade flour tortillas. 6 SALSA SAMPLER A trio of award-winning salsas! Sencilla, morita and salsa de arbol are served with homemade chips With queso flameado or guacamole add 4 With both add 7 4 SOUTH CONGRESS SEAFOOD PARFAIT Market fresh marinated fish ceviche-style in hand-squeezed lime juice with diced chiles, jicama, tomatoes, cucumbers and carrots on a bed of fresh guacamole with pepitas and crispy flour tortilla strips. 10 PESTO GOAT CHEESE BRUSCHETTA                                                      Homeade pesto goat cheese, shaved proscuitto and roasted red bell peppers, served with garlic bruschettas. 9 CALAMARI                         Semolina breaded sliced calamari steaks served with an orange ginger red chili sauce. 12 CHIPOTLE SHRIMP QUESADILLA     Shrimp marinated in chipotle adobo, cilantro and lime with spicy pico de gallo, asadero, fresco, and panela cheese.  Served with guacamole and sour cream. 9 WILD BOAR RED CHILE POZOLE Spicy hot New Mexico red chiles, traditional seasonings and tender wild boar. Served with shredded cabbage, diced onions and oregano. Cup Bowl 6 8 GUMBO WITH DUCK AND OYSTERS A Cajun-based duck stock with andouille sausage, oysters, duck, okra, onions and celery. Served over white rice. Cup Bowl 7 10 TOMATO STILTON A creamy rich vegetable soup that is perfectly complemented by gorgonzola cheese. Cup Bowl 6 8 SOUP DU JOUR Always fresh, always unique…. Changes Daily Add a cup of homemade soup to any salad for 3. Add grilled or blackened jumbo shrimp, Italian breaded chicken breast or pan-seared scallops to any salad for 7. SCALLOP SALAD WITH MARINATED FETA Baby spinach tossed with a warm bacon vinaigarette topped with diver scallops and marinated feta. 14 THE VERY BLEU SALAD Field greens tossed with gorgonzola cream dressing and topped with gorgonzola crumbles, candied pecans, and quail eggs. 8 WARM GOAT CHEESE SALAD Medallions of breaded goat cheese, field greens, balsamic vinaigrette,shaved prosciutto and toasted pine nuts. 11 SOUTH CONGRESS CAESAR Hearts of romaine, house caesar dressing and shredded parmesan with our gorgonzola grit croutons. 8 PAN-SEARED TUNA SALAD Marinated yellowfin cooked medium-rare, served on a bed of field greens, pear tomatoes and garden fresh veggies. Finished with jícama, tortilla confetti, sesame seeds, and our spicy avocado vinaigrette. 14 STRAWBERRY SPINACH SALAD Baby spinach tossed in citrus vinaigrette with fresh strawberries, asparagus, orange slices and candied pecans. 8 l OUR HOUSE SALAD Not just another dinner salad—this salad includes a mélange of field greens, pear tomatoes and garden fresh veggies with your choice of chipotle lime vinaigrette, balsamic vinaigrette, gorgonzola cream, citrus vinaigrette,spicy avocado vinaigrette, or orange ginger vinaigrette. 7 SLOW SMOKED BRISKET AND JALAPEÑO SAUSAGE A generous portion of sliced brisket and spicy grilled jalapeño sausage glazed with our secret sauce. Served with Texas-two step slaw, refried black beans and a homemade flour tortilla. 12  BLACKENED TUNA TACOS Blackened yellowfin tuna complemented with poblano and saffron rice, refried black beans and a homemade flour tortilla. Garnished with spicy pico de gallo, guacamole, chipotle lime vinaigrette and shredded cabbage. 14 JALAPENO VENISON MEATLOAF A generous portion finished with spicy charred poblano demi-glace and accompanied by roasted garlic mashed potatoes and field greens dressed in citrus vinaigrette. 12 CHICKEN MARSALA Crispy Italian breaded chicken topped with a blend of melted cheeses and served on our marsala sauce. Accompanied with sage brown butter fettuccine and field greens dressed in citrus vinaigrette. 12 CHARBROILED BEEF TENDERLOIN Beef tenderloin medallions cooked medium with charred poblano demi-glace. Complemented with roasted garlic mashed potatoes and field greens dressed in citrus vinaigrette. 14 EGGS BENEDICT DONE SOUTH CONGRESS STYLE All are complemented with a smoked gouda potato pancake, seasonal fresh fruit and topped with your choice of hollandaise or if you like it spicy, chipotle hollandaise. STEAK AND MIGAS English muffin with beef tenderloin medallions cooked to medium and topped with migas    14 CRAB CAKES Two of our signature crab cakes topped with our homemade quiche and crispy proscuitto     14 TRADITIONAL: English muffin topped with Canadian bacon and medium poached eggs. 8 QUICHE: English muffin topped with center-cut bacon and a blend of eggs, fresh baby spinach, bacon, onions and cheeses. 8 TROUT ALMONDINE A pan-seared rainbow trout with lump crabmeat and toasted almonds.  Finished with chipotle lime brown butter.  Complemented with poblano and saffron rice and field greens dressed in citrus vinaigrette 14  CRAB ENCHILADAS Our secret recipe topped with a tomatillo-jalapeno cream sauce.  Complemented with poblano and saffron rice and refried black beans.  14 OMELETS All are complemented with a smoked gouda potato pancake and seasonal fresh fruits. Add center-cut bacon or Canadian bacon for 5. ITALIANO: Wild boar Italian sausage, spicy rajas, and Mexican cheeses. Topped with our tomato gorgonzola cream sauce. 10 SPINACH PORTABELLA ARTICHOKE:A special blend of spinach, portabella mushrooms, artichoke hearts and Mexican cheeses. 9 CARROT CAKE FRENCH TOAST Fresh baked carrot cake dipped in cinnamon vanilla egg batter and grilled to golden brown. Served with a side of syrup and our original cream cheese-pecan syrup and seasonal fresh fruit. Add center-cut bacon, smoked wild boar sausage, Canadian bacon or smoked venison sausage for 5. 10  CARNE ASADA TACOS Certified angus beef tenderloin or pork tenderloin sauteed in our spicy jalapeño-chile de arbol sauce with your choice of homemade flour or corn tortillas. Served with poblano and saffron rice and refried black beans, spicy pico de gallo and guacamole. 14 ANGEL HAIR SALSA FRESCA Al dente pasta tossed in jalapeño-garlic olive oil with tomatoes, sweet pearl onions and fresh herbs. With eggplant, zucchini, red and yellow peppers, and topped with parmesan and crumbled cotija cheeses. Add grilled or blackened jumbo shrimp, chicken or pan-seared scallops for 7. 12 MIGAS Our famous blend of eggs, sautéed corn tortillas, tomatoes, onions, jalapeños, and three cheeses. Served with refried black beans and a smoked gouda potato pancake. Served with your choice of our award winning salsas. Add center-cut bacon, smoked wild boar sausage, Canadian bacon or smoked venison sausage for 5. 9 SOUTH CONGRESS BURGER  Fresh ground daily beef, mesquite grilled to your liking and served on a fresh baked roll…comes complete with lettuce, tomato, onion, and choice of Texas two-step slaw or French fries. Gorgonzola Bacon Burger Add 3 Cheese Burger Add 1 9  Revised April 2008