South on Main is a regular on seasonal menu changes, which is to be expected with a place that sources as much fresh meat and produce as possible from around the south. Things take an earthy tone on the fall seasonal with a number of cauliflower, squash, celery root, and potato dishes in the menu.
“This is a very meat and potatoes type of menu,” executive chef Matthew Bell explains. “It should feel very comfortable to a lot of people.”
Big changes occur all over the menu. The starters bring back the house favorite trotters and add cauliflower popcorn, something the restaurant has previously been a crowd favorite at private events. Also new is the jars, mimicking the popular dessert jars. Guest can pick between either a pickled egg salad, beer cheese, deviled ham, chicken mousse, or pick any three.
On the entree portion there are plenty of meat options from rabbit, chicken, pork chop, ribeye, duck, striped bass, catfish, or trout. New also is the daily changing meat and three setup that should offer a good variety for regular diners.
For those not wanting as much meat, a country fried cauliflower steak shines as a nice twist on the southern classic country fried steak. The menu rounds off with a penne pasta using winter squash, leeks, and spinach.
The menu is available now. Also don’t forget about tickets to their No Kid Hungry dinner in early November. We are told just a few tickets remain to the event.