Southside Cafe, Asheville's Fine Dining Restaurant

We insist on freshness and quality to insure your satisfaction.
Our service is friendly and efficient, and hopefully before you leave, you'll feel like one of the family.
At dinner the lights are dimmed, lamps are lit and the atmosphere turns to romantic dining.
The emphasis turns from speed to an experience of dining great food, good wine and great service.
If you have already had a full evening, join us for dessert and coffee.
Our outside patio is open weather permitting for daylight or moonlight dining.

Reservations recommended. MC, V, DISC, AMEX accepted.

Prime Rib

The Prime Rib, a Frequent Dinner Special

First Course

Salads and Appetizers

Southside’s Signature Jumbo Lump Crabcake and French Remoulade
10

Iceberg Wedge, Buttermilk Dressing, Candied Pecans, Italian Bacon and Aged Balsamic
6

Baby Greens with Frisse, Granny Smith Apples, Walnuts, Red Wine Vinaigrette and Stilton Bleu Cheese Crumbles
6

Caesar Salad of Shaved Romaine Hearts, Creamy Dressing, Parmesan Tuile, and Sourdough Wheel
6

Sashimi Tuna Butterfly with Avocadoes, Nori, Enoki Mushrooms, Ginger and a Lemon Soy Dressing
11

Warm Lobster in a Martini Glass with Champagne Sauce, Orange Zest and Butter Whipped Potatoes
11

Homemade Pimento Cheese with Lahvosh, Olives and Smithfield Country Ham
6

Parmesan Fried Oysters wrapped in Apple wood Smoked Bacon with Spinach & Asiago Cheese Fondue
9

Garlic and Blue Cheese Potato Chips
8

Crispy Calamari with Harrisa Aioli
8

Soups

Cup 3
Bowl 6

Soup du Jour
Brandied French Onion Soup

Aged Filet with Risotto

Aged 6oz filet, mushroom risotto, bacon, carmelized onion, tomato jam, port sauce

Second Course

Meat and Game

Veal Picatta with Spinach Spaetzle, Morel Mushrooms and Cherry Tomato
22

Aged 6 oz Filet with Truffle Mushroom Risotto, Roquefort Butter and Caramelized Cippolini Onion
23

Pork Tenderloin Medallions with Vanilla Sweet Potato Puree, Poached Pear, Rum-Raisin Gastrique, and Cippolini Onions
21

Pecan Encrusted Boneless Rack of Lamb with Eggplant & Garlic Puree, Roasted Peppers, and Sweet Potato Shoestrings
24

Aged Prime Cut 14 oz Ribeye with Steak Potatoes, Asparagus, and Roasted Peppers
27

Seared Duck Breast with Duck Confit & Wild Mushroom Ragout, Orange Zest Whipped Potatoes, Haricots Vert, and Duck Essence
23

Fish and Seafood

Horseradish Encrusted Salmon Rondettes with Carrots, Dilled Cucumbers, and Crispy Potato Nest
20

Shoestring Potato Wrapped Chilean Seabass with Spinach, Pearl Onions, Buttered Tomato, and Caper
26

Mint Temputa Shrimp Kabobs with Candied Orange, Peanut Encrusted Rice Balls, Cucumber & Wakame Salad, and Miso Aioli
20

Porcini Mushroom Dusted Scallops with Celery Root Purée, Wild Mushrooms, Gruyere and Parsley Nage
25

Miso & Soy Grilled Ahi Tuna with Fried Plantain Chips, Cucumber & Wakame Salad, and a Trio of Aisian Aiolis
24

Herbs-de-Provence Encrusted Ahi Tuna Nicoise Salad with Fingerling Potatoes, Shaved Boiled Egg, Haricots Vert, Calamata Olives, and Citrus Vinaigrette
24

Roasted Sunburst Farms Trout Stuffed with Arugula, Bacon, and Tomatoes and served with Fingerling Potatoes, Almond Cream Sauce, and Chervil
22

Chef de Cuisine
John Redden

Dinner Sous Chef
Julie Allen