Southwood Kitchen menu — United States

Crispy fried alligator sausage balls served with a dark roux aioli, fresh arugula, and pickled vegetables.

Finely chopped raw beef served with roasted bone marrow, smoked oyster aioli, fresh arugula, and toasted bread.

Crispy pork belly and fresh watermelon served with roasted Brussels sprouts, soy caramel, feta cheese, and Japanese mayonnaise.

A creamy blend of crawfish and artichokes topped with melted queso fresco and parmesan, served with toasted crostini.

These chicken wing chops are served with a spicy Frank’s RedHot emulsion, ranch dressing, and blue cheese crumbles.

Grilled shrimp served in a savory butter sauce made with shrimp stock, accompanied by toasted bread.

Pan-seared shrimp and lobster dumplings served in a red curry coconut broth, garnished with fresh jalapeño and cilantro.

This fresh salad features local lettuce topped with feta cheese, candied pecans, green apple, berries, and mandarin oranges, served with a cider vinaigrette.

Thinly sliced beets served with gorgonzola cheese, mandarin oranges, berries, spiced almonds, and a dollop of creme fraiche.

A crisp romaine lettuce wedge topped with grape tomatoes, focaccia croutons, bacon, pickled onions, and a garlic parmesan dressing.

Fresh oysters from Bayou La Batre, Alabama, served raw on the half shell with a side of watermelon mignonette and cocktail sauce.

Succulent shrimp served over creamy blue cheese grits with Conecuh sausage, peppers, and green onions in a savory shrimp-stock sauce.

Pan-seared scallops served over orzo pasta with goat cheese and green onions, finished with a roasted red pepper sauce, sunflower sprouts, and a garlic chili crunch.

Grilled swordfish served with West Indies-marinated jumbo lump crab, a roasted gold beet and vegetable bread salad, and a smooth red kuri squash purée.

Grilled amberjack seasoned with Creole spices, served over pimento cheese grits with smoked tomato crawfish broth, cider-braised collard greens, green onion pico, and cotija cheese.

Pan-seared barrelfish seasoned with Japanese spice, served with octopus vinaigrette, kimchi, and a sauté of wild mushrooms, napa cabbage, and spinach.

Pan-seared chicken breast served with a black garlic and tarragon sauce, duck fat mashed potatoes, parmesan-crusted green beans, and blistered tomatoes.

A crispy, slow-braised pork shank served with creamy horseradish mashed potatoes, seasonal vegetables, and a savory pork-based sauce topped with a crunchy pork rind garnish.

This dish features Korean-style marinated beef served over a stir-fry of ginger-scallion noodles, shiitake mushrooms, and a sunny-side-up egg, finished with a savory soy caramel glaze and a crunchy duck skin seasoning.

Grilled Black Angus beef medallions served with a mushroom red wine sauce, duck fat mashed potatoes, parmesan-crusted green beans, and blistered tomatoes.

This pan-seared elk tenderloin is served with a pickled garlic chimichurri, a black garlic glaze, and a side of shiitake mushroom and spinach risotto.