BRUNCH | Saturday 7:30 a.m. to 5 p.m. | Sunday 9 a.m. to 5 p.m.
Appetizers
Soups & Salads
housemade sticky bun
pimento cheese fritters peggy rose’s hot pepper jelly
6
piquillo pepper relish
GF
house-cut bbq chips GF
V
sour cream and onion, sweet pepper jam
GF
mixed greens, grape tomatoes, basil-balsamic vinaigrette
chesapeake bay crab cake 11
GF V+ 5/7
all-natural almond chicken salad
6
smoked corn tartar, micro herbs
5/7
summer squash soup
V
8
farm fresh deviled eggs edwards country ham
soup du jour
V
brown sugar pecans, cream cheese icing
baby spinach salad
GF
pickled figs, apples, spiced pecans 6
10
va bibb lettuce & blue cheese
fried green tomatoes V
grilled corn, bacon, avocado dressing
herbed cream cheese, green onion aïoli, smoked tomato jam 9
GF
10
local kale caesar
parmigiano reggiano, kalamata olives, garlic croutons
Sandwiches
southerly house salad
fried green tomato blt
applewood bacon, basil aïoli, seven-grain bread
11
GF
roasted chicken cobb
bacon, blue cheese, avocado, tomato, cucumber, egg
13
all-natural almond chicken salad mixed greens, tomato, croissant
9
field greens, grape tomatoes, cucumber, red onion, basil-balsamic vinaigrette 6
c.a.b. burger*
lettuce, tomato, onion, challah roll, choice of cheese: cheddar, brie, mozzarella
12
GF
assorted cold salads
13
13
GF
choice of three: almond chicken, black bean and corn, farm fresh egg, chickpea and cucumber, chef’s daily special 13
farm fresh egg salad
applewood bacon, bibb lettuce, tomato, honey wheat
10
all sandwiches are served with a choice of sweet potato fries or french fries
additions: all-natural chicken 6, shrimp, atlantic salmon* 8
Entrées sweet tea-glazed salmon* shrimp & grits
GF
GF
black-eyed pea succotash, green tomato vinaigrette
hoop cheddar grits, andouille sausage, redeye shrimp jus
15
15
buttermilk fried all-natural chicken GF fingerling potatoes, baby spinach, tabasco vinaigrette green chile & chorizo meatloaf onion rings, sweet corn and okra, worcestershire sauce
Sides mixed fruit 3
|
fresh berries 5
hash brown casserole 3 stone-ground grits GF 3 applewood-smoked bacon, sausage links or turkey sausage 4 english muffin, seven-grain, bagel, biscuit, wheat, white or rye toast 2
GF Gluten Free
V Vegetarian
14
15
V+ Vegan
Southerly proudly serves Certified Angus Beef®, carefully selected from reputable ranches and family farms in America. All salad dressings are made in-house. Southerly uses local and organic products when available. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness. Please inform your server of any dietary or allergenic restrictions. Parties of 8 or more will have a 20% gratuity added.
Last Updated: 8.28.14
BRUNCH | Saturday 7:30 a.m. to 5 p.m. | Sunday 9 a.m. to 5 p.m.
Brunch Specials (available until 3 p.m.)
buttermilk pancakes
fried green tomato cackalacky
vermont maple syrup
cheddar scrambled eggs*, country ham, cackalacky sauce
9 add chocolate chips or blueberries 1 | add bacon or sausage 2
southerly eye opener
two eggs*, bacon or sausage, buttermilk biscuit
chipotle pork chilaquiles
housemade chorizo quesadilla
scrambled eggs*, pepper jack cheese, pico de gallo
10
grilled asparagus benedict
GF
sunny-side-up eggs*, pepper jack cheese, salsa verde
poached eggs*, hollandaise
12
V
12
eggs benedict
sam’s third generation virginia ham, poached eggs*, hollandaise 13
11
Saturday: broccoli, cheddar Sunday: lorraine (bacon, cave-aged gruyére, onion)
housemade cinnamon-raisin french toast cinnamon-raisin bread, vermont maple syrup
10
add smoked salmon* 4
southerly quiche of the day house salad, basil-balsamic vinaigrette
11
10
duck & wild mushroom hash GF
caramelized onions, poached eggs*, hollandaise
14
add bacon or sausage 2
The Southerly Story Southerly Restaurant capitalizes on the abundance of local farmers and artisans across the state of Virginia, from the Tidewater region to the Shenandoah Valley. Award-winning chef Joseph Durante applies his international training to classic Southern fare with a commitment to sourcing fresh, local ingredients. His menus for breakfast, lunch, dinner and weekend brunch make the most of seasonal favorites with a nod towards Richmond’s deep Southern roots. The result is a dining destination where the avenues of hospitality, tradition and great food intersect for a memorable experience every time.
Café
Tea
Counter Culture Southerly Blend Coffee 2.50 bottomless cup (available by the pound at Southern Season)
Hot Cocoa Café Latte Espresso
Pot of Loose-Leaf Tea Virginia Breakfast Citrus Spice Earl Grey
3.50
Jasmine Green Darjeeling
3.50
2 double 2.50
Nutcracker Sweet Evening Comfort Decaf Irish Breakfast
Soda & more 3.75
Fountain Sodas
2.75
Coke Diet Coke Sprite Mr. Pibb Ginger Ale
Juice
3 orange apple grapefruit cranberry
Milk
2.50
Last Updated: 8.28.14