CRAB CAKES 14
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.
SESAME SEARED TUNA 12
Sesame seed crusted tuna seared rare on top of a bed of apple fennel salad, finished with lime cream.
PESTO GOAT CHEESE BRUSCHETTA 9
Homemade pesto goat cheese, shaved prosciutto and roasted red bell peppers, served with garlic bruschettas.
SOUTH CONGRESS SEAFOOD PARFAIT 10
Market fresh fish marinated ceviche-style in hand-squeezed lime juice with diced chiles,jícama, tomatoes,
cucumbers and carrots on a bed of fresh guacamole with pepitas and crispy flour tortilla strips.
CHIPOTLE SHRIMP QUESADILLA 9
Shrimp marinated in chipotle adobo, cilantro and lime with spicy pico de gallo, asadero, fresco,
and panela cheeses. Served with guacamole and sour cream.
BLACKENED BEEF WITH HORSERADISH HASH 12
Sliced beef tenderloin cooked medium rare, horseradish Gouda potato pancake, sautéed spinach,
chipotle hollandaise and toasted almonds.
CALAMARI 12
Semolina breaded sliced calamari steaks served with an orange ginger red chile sauce.
QUESO FLAMEADO 7
A traditional 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.
SALSA SAMPLER Y 4
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
SCALLOP SALAD WITH MARINATED FETA 14
Baby spinach tossed with a warm bacon vinaigrette topped with diver scallops and marinated feta.
PAN-SEARED TUNA SALAD 14
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.
All salads below available in reduced portions with entrée for 2 less
Add grilled or blackened jumbo shrimp, Italian breaded chicken breast or pan-seared scallops to any salad for 7.
OUR HOUSE SALAD Y 7
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.
STRAWBERRY SPINACH SALAD Y 8
Baby flat leaf spinach dressed in citrus vinaigrette. Accompanied with fresh strawberries, asparagus,
orange slices and candied pecans.
WARM GOAT CHEESE SALAD 11
Medallions of breaded goat cheese, field greens, balsamic vinaigarette, shaved proscuitto and toasted pine nuts.
VERY BLEU SALAD Y 8
Field greens tossed with gorgonzola cream dressing and topped with gorgonzola crumbles.
Garnished with quail eggs and candied pecans.
SOUTH CONGRESS CAESAR 8
Hearts of romaine, house Caesar dressing and shredded parmesan with our gorgonzola grit croutons.
TOMATO STILTON Y cup 6/bowl 8
A creamy rich tomato soup that is complemented by stilton cheese.
Topped with white rice and duck cracklings.
WILD BOAR CHILE POZOLE cup 7/bowl 10
Spicy hot New Mexico red chiles, traditional seasonings and tender wild boar. Served with
shredded cabbage, diced onions, and oregano.
HOT SMOKED PAPRIKA SEA BASS 22
Sea Bass dusted in hot smoked paprika on a bed of new potatoes surrounded by roasted eggplant puree
and Buerre Blanc.
ASIAN MARINATED QUAIL 21
Mesquite grilled quail with a pink peppercorn honey glaze served with a crispy root vegetable nest and vegetables du jour.
FILET MIGNON
A center cut of certified aged black angus tenderloin mesquite grilled to your liking and served with your
choice of the following. Add grilled or blackened jumbo shrimp or pan-seared scallops for 7.
6 oz Filet Mignon 28 › 8 oz Filet Mignon 34
SCC STYLE: Sauced with spicy charred poblano demi glace and adobo chile béarnaise.
Complemented with potato enchiladas and vegetables du jour.
AU POIVRE: Cast iron seared with peppercorns and finished with our mushroom brandy cream sauce.
Complemented with roasted garlic mashed potatoes and vegetables du jour.
MERLOT: Finished with our herb merlot butter.
Complemented with roasted garlic mashed potatoes and vegetables du jour.
SHIITAKE: Topped with gorgonzola, sautéed shiitake mushrooms and crispy onions.
SMOKED DUCK BREAST 19
Lightly smoked boneless duck breast cooked to your liking, and finished with port cherry chipotle glaze or honey
glazed with apple-habanero relish. Accompanied with guajillo mashed potatoes and vegetables du jour.
TROUT ALMONDINE 21
A pan-seared rainbow trout with lump crab meat and toasted almonds. Finished with chipotle lime brown
butter. Served with poblano and saffron rice and vegetables du jour.
WILD MUSHROOM ASPARAGUS FETTUCCINE Y 21
Porcini, oyster, shiitake, and portabella mushroom with asparagus sautéed in herbs de Provence with pearl
onions, sour cream and Madeira wine. Served on a bed of fettuccine and finished with fragrant white truffle oil.
Add grilled beef or chicken for 7.
CRAB ENCHILADAS 14
Our secret recipe finished with a tomatillo-jalapeño cream sauce. Complemented with poblano and saffron rice.
CAJUN SEAFOOD SCAMPI 22
Jumbo shrimp, sea scallops, crawfish, yellowfin tuna and snapper tossed with angel hair and tomatoes,
andouille sausage and artichoke hearts. Finished with Creole garlic butter.
JALAPEÑO-VENISON MEATLOAF 12
A generous portion finished with spicy charred poblano demi-glace and accompanied by roasted garlic
mashed potatoes and vegetables du jour.
LOLLIPOP PORK CHOP 24
A lollipop pork chop mesquite grilled and finished with your choice of the following. Accompanied with roasted
garlic mashed potatoes and vegetables du jour.
DIJON: Dijon marinated and encrusted in Italian breadcrumbs, finished with a pink peppercorn glaze.
BLUEBERRY HABAÑERO: Topped with a blueberry and roasted habañero gastrique.
HUNTER’S STYLE: Glazed with a Foresteire sauce.
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, pan-seared scallops, grilled chicken for 7.
FIVE SPICE CRUSTED PORK TENDERLOIN 16
Tender pork coated in our five spice seasoning, filled with blue corn chorizo stuffing and mesquite grilled.
Finished with our very spicy ranchero burgundy sauce. Complemented with potato enchiladas and vegetables du jour.
BEEF MILANESA 14
Cracker crumb crusted tenderloin medallions seared a la plancha served with crawfish cream gravy.
Accompanied with roasted garlic mashed potatoes and vegetables du jour.
SOUTH CONGRESS FAJITAS Y 14
Marinated portabella mushrooms or chicken breast combined with bell peppers and onions served on a sizzling
skillet. Complemented with cheese, pico de gallo, sour cream, guacamole, rice pilaf and choice of homemade tortillas.
COUNTRY SNAPPER 16
Crispy panko crusted snapper fillets served with crawfish cream gravy. Complemented with guajillo mashed
potatoes and vegetables du jour. Add blackened or grilled jumbo shrimp or pan-seared scallops for 7.
CARNE ASADA 14
Certified black angus beef tenderloin or pork tenderloin sautéed and served with a very spicy jalapeño-chile
de arbol sauce. Served in a ring of poblano and saffron rice with guacamole, spicy pico de gallo and choice
of homemade corn or flour tortillas.
❤ denotes vegetarian items Chef’s vegetables du jour change daily based on availability
Government Warning: Consuming raw or uncooked meat, poultry, seafood or egg may increase your risk of food borne illness.
