18 South Menu

Vanilla Greek yogurt layered with granola, honey, and a berry compote. Topped with fresh berries

10 oz Delmonico and eggs. Served with a side of truffle potatoes

Thick sliced brioche French toast topped with whipped cream and fruit compote. Served with a side of maple syrup

Two crispy potato cakes topped with bacon, poached eggs and hollandaise

Two egg omelette with your choice of either goat cheese, spinach, tomatoes, and balsamic drizzle or bacon, cheese, and green peppers. Served with toast

Choice of cheese - goat cheese, asiago, or cheddar. Choice of protein - bacon, crab, lobster. Choice of 3 toppings - spinach, tomatoes, onions, mushrooms, jalapeños, asparagus. Served with your choice of toast

Toast layered with two eggs, avocado, cherry tomatoes, and dressed greens. Topped with goat cheese, pickled onions, and a spicy fig drizzle

Andouille sausage and green peppers in a Cajun style tomato sauce with 3 prawns and grits

Three crepes stuffed with a creamy cheese filling

Crisp romaine, shaved asiago and parmesan cheese, white anchovies, and croutons

1 lb of Prince Edward Island mussels steamed in a Thai green curry and served with focaccia made from scratch

Pears poached in cabernet & Belle Pear liqueur, mixed greens, candied walnuts, & blue cheese, dressed with a honey vinaigrette

Fresh house made focaccia bread served with creamy goat cheese & compound butter

3 meats and 3 cheeses with fresh fruit, fig jam, stoneground mustard, and crackers. Small feeds 2-3 guests. Large feeds 4-6 guests. Please reserve ahead of time or allow time for preparation

served with blinis, creme fraiche, smoked salmon, and a pickled oyster

fried capers, shaved shallot, olive oil, served with housemade focaccia

14 oz bone-in Prime Angus grilled over

14 oz strip wet aged 35 days and grilled over flames

8 oz rubbed and seasoned venison loin, finished with a veal stock demi and seasonal mushrooms

7 oz of fresh seabass, blistered tomatoes, charred pearl onions, with a spinach and herb puree, finished with fennel pollen

Served with grilled lemons and drawn butter

6 U5 tiger prawns grilled and seasoned with old bay served with drawn butter

2-4oz cakes served with a sweet sesame aioli and a chili oil

8-10 oz Maine lobster tail tailored and broiled, served with drawn butter

3 Pan seared diver scallops finished with a seasoned pumpkin purée

Charred octopus from the Pacific tossed with lemon and lime seasoning and finished with a molé sauce.

~5 lb red snapper dredged in seasoned flour and fried, served with coconut rice, and topped with herbs. Ginger scallion sauce poured over top

seasoned with salt, pepper, and herbs. Topped with a bourbon brown butter sauce and flame broiled

6 U5 tiger prawns grilled and seasoned with old bay. Served with drawn butter

varies

Myers White Rum

Wheatley Vodka

Victor George Vodka

Tito's Vodka

Corazon Tequila

Plantation Dark Rum

Gray Whale Gin

Gray Whale Gin

Bulleit Rye

Buffalo Trace Bourbon

Shooter of Bloody Mary

Buffalo Trace Bourbon

Organic, light, and refreshing lemon sorbet. Perfect to cleanse the palate