DINNER | Sunday – Thursday 5 to 9 p.m. | Friday & Saturday 5 to 10 p.m.
For the Table
Soups & Salads
pimento cheese fritters peggy rose’s hot pepper jelly
farm fresh deviled eggs edwards country ham
summer squash soup
V
piquillo pepper relish
8 GF
baby spinach salad
6
GF V
goat cheese, pickled figs, apples, spiced pecans
cheesemonger’s choice
seasonal preserves, house crackers
house-cut bbq chips
GF V+ 5/7
V 12
local kale caesar
parmigiano reggiano, kalamata olives, garlic croutons
GF V
sour cream and onion, sweet pepper jam
va bibb lettuce & blue cheese
6
grilled corn, bacon, avocado dressing
roasted garlic & kale hummus pickled vegetables, black pepper flatbread
10
9
GF
10
additions: all-natural chicken 6, shrimp, atlantic salmon* 8
7
Small Plates fried green tomatoes
V
herbed cream cheese, green onion aïoli, smoked tomato jam
chicken & waffles crispy thigh, hoop cheddar waffle, tabasco vinaigrette chesapeake bay crab cake smoked corn tartar, micro herbs zucchini-risotto cake house-cured pork belly
V
12
11
roasted red pepper jam, parmigiano-reggiano
GF
10/16
crispy grits, smoky pimento cheese, b&b pickles
baked mac & cheese parmesan-herb crust
9
11
10
additions: all-natural chicken 6, shrimp, atlantic salmon* 8
Sides cheesy tots 6 hoop cheddar grits 6 sweet corn and okra 6
GF Gluten Free
V Vegetarian
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.
baby spinach and basil butter 6 buttered new potatoes 6 black-eyed pea succotash 6 sweet fries and parmesan aïoli 6
*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: 9.18.14
DINNER | Sunday – Thursday 5 to 9 p.m. | Friday & Saturday 5 to 10 p.m.
Large Plates sweet tea-glazed salmon* shrimp & grits
GF
GF
black-eyed pea succotash, green tomato vinaigrette
hoop cheddar grits, andouille sausage, redeye shrimp jus
21
23
sorghum-brined heritage pork loin* GF sweet corn and okra, pepper relish, applejack jus southerly burger* smoky pimento cheese, pickled onion, applewood bacon virginia rockfish
GF
14
artichoke and lump crab salad, new potatoes, lemon aïoli
M.P
pickle-brined joyce farms chicken charred okra, lima beans, “brunswick stew” 8 oz. c.a.b. sirloin*
GF
21
cheesy tots, charred corn relish, housemade worcestershire
balsamic-grilled ribeye* n.c. shrimp panzanella, baby spinach, basil butter
19
21 25
Gluten Free
Vegetarian
Vegan
farm fresh deviled eggs
pimento cheese fritters
summer squash soup
summer squash soup
kale hummus
summer spinach salad va bibb lettuce and blue cheese salad house-cured pork belly sweet tea-glazed salmon virginia rockfish blackened sirloin
cheesemonger's choice
additional items can be modified to be vegan. please ask your server.
baby spinach salad fried green tomatoes zucchini-risotto cake
please inform your server of any food allergy or dietary restrictions.
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.
Last Updated: 9.18.14