See Brunch Menu Valentines four course menu.

Dinner is served every day from 5pm - 10ish denotes vegetarian items Chef's vegetables du jour change daily based on availability See Dessert Menu

Crab Cakes: 14 three crispy panko-crusted crab cakes made from a 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. Spicy Sesame Tuna Tartare: 8 ahi tuna and marinated avocado in a spicy ponzu sauce served atop sesame tortilla crisps with a cilantro puree and spicy mango sauce. Baked Brie: 7 brie wrapped with puff pastry and baked to golden brown, finished with homemade habanero jelly and served with grilled house bread. South Congress Seafood Parfait: 11 market fresh fish marinated ceviche-style in lime juice with diced chiles, jícama, tomatoes, cucumbers and carrots on a bed of fresh guacamole with pepitas and crispy flour tortilla strips. Louisiana Blackened Shrimp : 12 five large shrimp blackened and sautéed. served in a spicy habanero cajun cream sauce and grilled house bread. Lamb Lollipop Trio: 9 new zealand lamb chops grilled to medium rare and finished with cilantro aioli, mint puree, homemade habanero jelly and crispy onion rings. Calamari: 12 semolina breaded sliced calamari steaks served with an orange ginger red chile sauce. Queso Flameado: 7 blend of asadero, fresco, and panela cheeses. topped with your choice of spicy rajas or house ground chorizo. served with homemade flour tortillas. Salsa Sampler: 4 our award-winning sencilla, morita and salsa de arbol with homemade chips. with queso flameado or guacamole add 4 with both add7 House Salad: 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, pomegranate vinaigrette or orange ginger vinaigrette. Endive & Spinach Salad :8 with pears, dried bing cherries, gorgonzola, and toasted pecans, tossed in a pomegranate vinaigrette. Warm Goat Cheese Salad: 11 medallions of breaded goat cheese, field greens, balsamic vinaigrette with shaved prosciutto and toasted pine nuts. Very Bleu Salad:8 field greens tossed with gorgonzola cream dressing and topped with gorgonzola crumbles. garnished with fresh quail eggs and candied pecans. South Congress Caesar: 8 romaine, house caesar dressing and shaved parmesan with our gorgonzola grit croutons. Add grilled or blackened jumbo shrimp, Italian breaded chicken breast or pan-seared scallops to any salad for 7. Salads above available in reduced portions with entrée for 2 less, ask your server for details. 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 ahi seared rare served on a bed of field greens, pear tomatoes and garden fresh veggies. finished with jícama, tortilla confetti, sesame seeds, and spicy avocado vinaigrette. Tomato Stilton: a creamy rich tomato soup complemented by stilton cheese. cup 6 bowl 8 Gumbo with Duck & Oysters: a cajun-based duck stock with andouille sausage, oysters, duck, okra, onions, and celery. topped with white rice and duck cracklings. cup 7 bowl 10 Wild Boar Chile Pozole: spicy hot new mexico red chiles, traditional seasonings and tender wild boar. served with shredded cabbage, diced onions, and oregano. cup 6 bowl 8     Sea Bass Gnocchi: 24 a pan seared sea bass filet atop homemade herb gnocchi, roasted fennel, oyster mushrooms, watercress and chive buerre blanc. Rosemary Candied Pecan Lamb: 26 two double cut australian lamb chops coated with honey and rosemary candied pecans. served with garlic mashed potatoes, grilled asparagus and four pepper demi glace. Filet Mignon: 28 a six ounce center cut of certified aged black angus tenderloin mesquite grilled to your liking. Add grilled or blackened jumbo shrimp or pan-seared scallops for 7. scc style: sauced with spicy charred poblano demi glace and adobo chile béarnaise. with potato enchilada napoleon and vegetables du jour. au poivre: cast iron seared with peppercorns and finished with our mushroom brandy cream sauce. with garlic mashed potatoes and vegetables du jour. 1600: mesquite smoked and then grilled with maple demi glace. topped with our gorgonzola compound butter. with smashed herb potatoes and grilled asparagus. Duck Breast with Spaetzle & Mustard Cream: 19 pan roasted boneless duck breast cooked medium rare. with peppered spaetzle, brussels sprouts, bacon lardons, shitake and oyster mushrooms. with a mustard cream sauce. Trout Almondine: 21 a pan-seared rainbow trout with lump crab meat, toasted almonds, and chipotle lime brown butter. served with a duo of poblano and saffron rice and vegetables du jour. Wild Mushroom Asparagus Risotto: 19 sautéed with shitake, oyster, black trumpet and portabella mushrooms finished with white wine, shaved parmesan cheese and a fragrant white truffle oil. Crab Enchiladas: 14 our secret recipe finished with a tomatillo-jalapeño cream sauce with a duo of poblano and saffron rice and vegetables du jour. Seared Scallops on Johnny Cakes: 24 seared scallops atop caribbean style cornmeal pancakes and a habañero buerre blanc with leeks 2 ways. Jalapeno-Venison Meatloaf: 12 finished with a spicy charred poblano demi-glace with roasted garlic mashed potatoes and sautéed spinach. Lollipop Pork Chop: 21 seared to medium, finished with our homemade apple sauce and served with white truffle mac and cheese and vegetables du jour. Angel Hair Salsa Fresca:12 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 mesquite grilled tender pork seasoned in our 5 spice blend, filled with blue corn bread and chorizo stuffing. with our very spicy ranchero burgundy sauce, potato enchilada napoleon and grilled asparagus. Beef Milanesa: 14 cracker crumb crusted tenderloin medallions seared a la plancha with crawfish cream gravy, roasted garlic mashed potatoes and vegetables du jour. Flat Iron Chile Relleno: 22 a grilled eight ounce prime flat iron steak cooked to your liking atop a cornmeal funnel cake and a roasted poblano pepper filled with mixed cheese, pumpkin seeds, dried cherries and fresh cilantro. with a red bell pepper coulis and lime cream. Snapper: 16 crispy panko crusted snapper fillets complemented with guajillo mashed potatoes, sautéed spinach and crawfish bacon cream gravy. add blackened or grilled jumbo shrimp or pan-seared scallops for 7. Goat Cheese & Bacon Stuffed Quail: 19 two herb marinated texas quail stuffed with goat cheese, applewood smoked bacon and grilled. with fingerling potatoes and brussels sprout hash and a balsamic blackberry sage gastrique .                 20% off all food items Sunday evening through Wednesday   denotes spicy item 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.