SOUTH announces a new Regional Southern Menu Series, a monthly changing exploration of the New American South every first Wednesday during the summer.
Beginning in June, the Regional Southern Menus will be available every first Wednesday of the month, featuring three courses for $35 per person, with a special regional cocktail available. Each dish will also be offered a la carte, as additions to the dinner menu, too.
On Wednesday June 8, Executive Chef Paul Martin will highlight Louisiana:
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Cochon de lait tartines on Memaw’s sourdough rye with pickled collards and red wine mustard;
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Stuffed Crabs with hot sauce béarnaise and fennel coleslaw;
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Steak Louis a la Vermillionville, grilled filet with Louisiana crawfish, smoked mushrooms, country potatoes and brandy cream;
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Beignets with Cafe du Monde Crème.
In honor of the first Regional Southern Menu, Chef Martin will also serve a special one-night-only Louisiana Crawfish Boil, also just $35 per person:
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Live Crawfish will be flown in from Chef Martin’s hometown of Metairie, LA, boiled to order with Yukon gold potatoes and baby onions and served in a pot;
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The meal will also include Hush Puppies, Mirliton Coleslaw, “Angry Mama” Potato Chips and Cornbread and Biscuits;
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Dessert will be bags of Beignets, served with two sauces.
Visit http://www.southrestaurant.net or call (215) 600-0220 for more information.
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