It’s official…on September 21st, we will be having a dine out for Team in Training! 20% of food sales that night will go to the Leukemia and Lymphoma Society. Please come support me and LLS. You can make a reservation by calling 770-435-0700 or go to http://tinyurl.com/southcitykitchen to make it online. Just make sure (and this is important!) to mention that you are Dining Out for Team in Training and your runner is Sarah Williams. 

Here is a sample of their menu below (they also have a great kids menu, so bring them too). Some items are subject to change, but it’s always delicious!

Get ready to feed your soul in more ways than one!

First Flavors
HOT BOILED PEANUTS jalapenos, sweet onions 3
CARAMEL CORN SCKV bacon 4
FRIED GREEN TOMATOES goat cheese, sweet pepper coulis, basil 7.50
CHICKEN LIVERS cured pork jowl, roasted garlic, brioche, fig jus 7
LOW & SLOW PORK BBQ scallion-grit cake, BBQ sauce, horseradish slaw 8
CRAB CAKE Creole mustard aioli, pickled okra relish 14.50
SCALLOPS summer squash casserole, tomato relish 12
PIMENTO CHEESE corn crackers, celery hearts, butter pickles 6
GOUDA FRITTERS cane syrup 6.50
OLD CHARLESTON SHE-CRAB SOUP fresh cream, sherry 5 cup | 7 bowl

New South Salads
add Calabash or grilled shrimp, grilled or fried chicken, or turkey breast 
to any salad for an additional 7.25
FIELD GREENS toasted pecans, balsamic vinaigrette 5.75 small | 7 regular
CAESAR garlic-grit croutons, fried okra, Parmesan 6 small | 7.95 regular
CORNBREAD PANZANELLA arugula, pickled onions, 
Georgia peaches, Thomasville tomme, peach vinaigrette 9.25
HEIRLOOM TOMATO & WATERMELON farmer’s cheese, 
watercress, minted basil syrup 9.25
SOUTH COBB cider-molasses vinaigrette, chopped egg, SCKV bacon,
buttermilk blue cheese, field peas, grilled chicken 13.75

Southern Specialties
SHRIMP & GRITS poblano peppers, tasso, smoked tomato gravy 19
SOUTHERN BOOYAH-BAZE shrimp, catfish, crawfish, 
fingerling potatoes, pimento rouille, tomato-saffron broth 21
FRIED CHICKEN smashed bliss potatoes, garlic collard greens, honey-thyme jus 17
PAN-ROASTED CATFISH grits toast, green tomato chow chow, 
Mississippi “Come back!” sauce 17
VEGETABLE PLATE pole beans, heirloom tomatoes, fried okra, 
field pea succotash, fingerling potatoes 15
BBQ PORK SANDWICH horseradish slaw, Old Bay fries 10 

Skillet, Grill & Sauté
MARKET FISH potato leek puree, pole beans, sun-gold tomatoes M/P
GEORGIA MOUNTAIN TROUT field pea succotash, lemon aioli 22
PORK CHOP mustard greens, heirloom pea “baked beans” 21
PETITE CHATEAU STEAK sweet corn puree, pea shoots, smoked sea salt 24
BURGER pimento cheese, pickles, Old Bay fries 11
CERTIFIED ANGUS RIBEYE herb roasted fingerlings, green peppercorn creamed leeks 30 

On the Side
pole beans 4 | mac-and-cheese 5 | field pea succotash 5
fingerling potatoes 5 | heirloom pea “baked beans” 5 

Dessert
CHEESECAKE-BREAD PUDDING white chocolate-cream cheese custard, 
“put-up” local blueberry compote 6.75
BANANA PUDDING banana pastry cream, bananas, vanilla wafers, fresh cream 6.75
CHOCOLATE GANACHE TORTE toasted coconut crème anglaise 6.75
STICKY TOFFEE PUDDING clabbered cream 6.75
PECAN PIE buttermilk caramel, vanilla ice cream 6.75
ICE CREAM OR SORBET ask your server for today’s selection 6