Southside Café
Lunch Menu

Starters
Parmesan Fried Oysters with French Remoulade ~ 8
Crackling Calamari with Harissa Aioli Dipping Sauce ~ 6
Asian Pork Spring Rolls with Sweet ‘n’ Sour & Mustard Sauces ~ 6
Homemade Pimento Cheese with Flatbread ~ 6
Sweet Potato or Garlic Herb Pomme Frittes ~ 5

Soup and Quiche
Quiche du Jour and Side Salad or Soup ~ 9
Half Sandwich du Jour and Side Salad or Soup ~ 9
Soup du Jour ~ 5
French OnionSoup ~ 5

Salads
Coriander Encrusted Tuna with Mixed Greens, Napa Cabbage, Cucumber, Wakame, Enoki Mushrooms, Carrots, Tomatoes, Peanuts and a Lemon Soy Vinaigrette ~ 14
Petite Crabcakes Louis with Fennel, Avocado, Corn, Peppers, Romaine and a Classic Louis Dressing ~ 13
Horseradish Encrusted Salmon with Spinach, Tomatoes, Cucumber, Smoked Salmon and a Bacon & Lemon Caper Dressing ~ 13
Chicken or Steak Cobb with Bacon, Bleu Cheese, Onion, Egg, Olives, Tomato, Avocado and a Buttermilk Dressing ~ 13
Grilled Chicken Breast and Summer Vegetables with Mixed Greens, Goat Cheese Crouton, Balsamic Vinaigrette and Pesto ~ 12
Traditional Caesar Salad ~ 8
Add Grilled Chicken ~ 11
Add Grilled Shrimp ~ 12
Add Fried Oysters ~ 13

Sandwiches
Honey Barbecue Basted Salmon with Applewood Smoked Bacon, Baby Greens and Cippolini Mayonnaise on Sourdough ~ 12
Fried Grouper Filet with a Caper Tartar Sauce, Lettuce, Tomato and Onion on a Hoagie Roll ~ 11
Philly Cheesesteak with Sliced Prime Rib, Caramelized Onions, Peppers, Mushrooms and Gruyere on a Hoagie Roll ~ 10
Grilled Reuben with Corned Beef, Sauerkraut, Gruyere Cheese and Homemade Dressing on Rye ~ 10
Grilled Chicken Panini with Goat Cheese, Bacon, Spinach, Tomato and a Balsamic Reduction on Foccacia ~ 10
8 oz Angus Burger with Melted Bleu Cheese, Caramelized Onions, Baby Greens and a Tomato Aioli on a Kaiser Roll ~ 10
Club Sandwich with Turkey, Ham, Bacon, Gruyere Cheese, Lettuce, Tomato, Onion and Honey Dijon on Sourdough ~ 10

Pastas
Grilled Beef Tips, Fresh Fish, Shrimp, Mushrooms, Tomatoes tossed with Penne in an Herbed Cream Sauce ~ 14
Salmon Piccata with Lemon, White Wine and Capers over Angel Hair ~ 13
Smoked Salmon and Tomatoes with Spinach Mushrooms and Peppers tossed with Penne in an Herbed Sherry Sauce ~ 13
Shrimp Diablo with Tomatoes, Peppers and Red Onions tossed with a Spicy Garlic Sauce over Angel Hair ~ 13
Shrimp Scampi with Tomatoes, Garlic, Fresh Herbs, Lemon and Parmesan over Angel Hair ~ 13
Chicken Pesto with Mushrooms, Spinach and Tomatoes tossed with Penne in a Pesto Cream Sauce ~ 11
Vegetable Pasta with Spinach, Tomatoes, Mushrooms, Garlic and Fresh Herbs tossed with Penne in Basil Oil ~ 9
Add Chicken ~ 11
Add Shrimp ~ 12

Chef de Cuisine ~ John Redden
Lunch Sous Chef ~ Chris King