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Southern Cross Kitchen

Restaurant de cuisine du sud des États-Unis et Restaurant de cuisine américaine moderne$$$$

Conshohocken

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8.4^/10

108

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Lunch & Dinner 9Sunday Brunch 4

Lunch & Dinner

Cocktails‏

Southern Cross

Paul masson grand amber brandy, donq light rum, lime juice, earl grey simple syrup

First Course

St-germain, creme yvette, sparkling wine

Pecan Pie Martini

Svedka vanilla, bailey’s, brown sugar simple syrup, frangelico

Caramel Apple Cider

Black velvet toasted caramel, apple cider

Prohibition Cocktail

Beefeater gin, OJ, lillet, apricot brandy

Cross Tonic

Svedka clementine, chambord, cranberry juice, sazerac

Virginia Dare

Plymouth gin,‏ st-germain, sauvignon blanc, apérol

Angel's Envy Old Fashioned

A classic,‏ made with angel’s envy bourbon

St. Julep

The classic mint julep updated with a touch of st-germain

Smoking Apple

The glenlivet, apple cider, lemon juice, garnished with figs and sage

Two Timer

Fresh berries, thyme, svedka citron, club soda

Whites

Talus Pinot Grigio

7.00 - 28.00

California. Aromas of bright, fresh honeydew and apple fruit characters, with ﬂoral and spicy notes. Crisp, bright ﬂavors of citrus, peach and pear

Mark West Chardonnay

10.00 - 40.00

California aromas of kiwi, honeydew, lemon cream and freshly baked bread, subtle oak frames the fruit

Simply Naked Moscato

9.00 - 36.00

California a sweetly balanced wine with ﬂoral notes and ﬂavors of orange marmalade, peach, and honey

Talus Chardonnay

7.00 - 28.00

California.aromas of ripe pears, apples and white peach, with accents of sweet vanilla character from oak. Lovely ﬂavors of apple, cantaloupe, and tropical notes

Simi Sauvignon Blanc

10.00 - 40.00

Sonoma county. Brilliantly clear, pale-straw-colored sauvignon blanc leads with fresh and appealing aromas of meyer lemon, lime zest, stone fruit, grapefruit, and lifted mineral notes

Wild Horse Chardonnay

55.00

Central coast. Vibrant aromas and ﬂavors of apple, pear, white peach, and a hint of vanilla, with creamy texture and brioche ﬂavor.

Reds‏

Talus Cabernet Sauvignon

7.00 - 28.00

California full-bodied wine with deep red color, inviting aromas of ripe blackberry, cherry, and cedar, with a hint of oak vanilla character

Paso Creek Cabernet

10.00 - 40.00

California.juicy, full-bodied and densely ﬂavored, displays vanilla and black cherry leading to a supple ﬁnish with touches of cocoa

Primal Roots Red Blend

9.00 - 36.00

California aromas of mocha, vanilla, and spice that give way to a silky texture along with rich ﬂavors of raspberries and chocolate that are truly uninhibited

Ravenswood Lodi Zinfandel

12.00 - 48.00

California. Powerful, full-bodied raspberry and blackberry ﬂavors with structured tannins

Hogue Reserve Cabernet Sauvignon

60.00

Washington state. Dense wine with ﬂavors of black cherry, cinnamon, lavender, cocoa, and mint. Tannins are silky with a long bright berry ﬁnish

Talus Merlot

7.00 - 28.00

California. Aroma invites with cherry, plum and cocoa.

Dreaming Tree Crush

12.00 - 48.00

California. A blend of the north coast’s nest varieties, this wine pulls you in with an oral berry note and then jumps up with a raspberry jam

Mark West Pinot Noir

7.00 - 28.00

California. Medium-bodied, fruity red that enjoys enticing aromas of dark berries, boysenberries, and raspberries

Franciscan Cabernet Sauvignon

55.00

California. Complex and vibrant aromas of red plum, anise, cherry, violets, and tobacco accentuated by notes of black currant

Appetizers

Fried Green Tomatoes

10.00

With goat cheese and roasted red pepper coulis

Fried Pickles

7.00

With green goddess dressing

Margarita Shrimp

13.00

Jumbo shrimp‏ sauteed with tequila, triple sec, lime, garlic & jalapeño over crostini

Crispy Calamari

12.00

Served with a roasted garlic and jalapeño aioli

Crab Martini

15.00

Jumbo lump crab meat, avocado, diced tomato, roasted corn in a cajun aioli served with homemade tortilla chips

Pulled Pork Quesadilla

10.00

With sauteed onion and sliced jalapeños served with mango salsa and sour cream

Shrimp and Grits

14.00

Jumbo shrimp, peppers and onions sautéed with cream over goat cheese grits

French Fries & Gravy

6.00 12.00

Smothered in our homemade brown gravy Fried oysters with spicy remoulade

Texas Hot & Blue Wings

10.00

Chicken wings tossed with texas pete hot sauce and blue cheese served with celery and baby carrots

Mussels

9.00

With andouille sausage sauteed with potatoes and tomatoes in a garlic white wine sauce

Egg Rolls Wit

8.00

Two philly cheesesteak egg rolls wit (fried onions)

Salad‏

House

7.00

With romaine, carrots, tomato and croutons in a blue cheese red wine vinaigrette

Southern Cobb

12.00

With romaine lettuce, hard boiled egg, avocado, tomatoes, black eyed peas, red bell pepper, spicy pecan, fried buttermilk chicken strips in a blue cheese red wine vinaigrette

Beet and Blue Cheese

10.00

Roasted beets with crumbled blue cheese and walnuts over spring mix topped in a balsamic vinaigrette

Classic Caesar

8.00

Southern Pecan and Warm Brie

12.00

With fuji apple, spicy pecans over spring mix in an orange vinaigrette

Fried Green Tomato

10.00

With arugula in a buttermilk vinaigrette

Shrimp & Avocado

14.00

Jumbo shrimp, orange segments, avocado and romaine tossed in a cilantro citrus vinaigrette

Bacon & Egg

10.00

Applewood smoked bacon and poached egg over mixed greens, croutons and sauteed mushrooms in a red wine vinaigrette

Sandwich

Served with french fries

Blackened Catfish

10.00

With lettuce and tomato on a brioche roll with tartar sauce

Oyster Po’Boy

12.00

Fried oysters, lettuce, tomato, fried green tomato, and spicy remoulade sauce on a long roll

Cold Meatloaf

8.00

On pullman white bread with horseradish mayo

BLT & A

9.00

Applewood smoked bacon, lettuce, tomato, avocado and mayo on toasted pullman white bread

Pulled Pork Sliders

9.00

North carolina pulled pork topped with creamy cole slaw

Crispy Pork Belly

10.00

With swiss‏ cheese, ham, pickle, dijonaise and cilantro vinaigrette, grilled on ciabattini

Fried Buttermilk Chicken Breast

8.00

With lettuce, tomatoes, pickles, red onion and remoulade sauce on pullman white bread

Turkey and Brie

9.00

With caramelized apples and a touch of mayo on a ciabattini roll

Chicken Cordon Blu

9.00

Buttermilk chicken, ham, provolone, lettuce and tomato with honey mustard on brioche roll

Sides‏

Mac & Cheese

6.00

Baked Beans

5.00

Cheddar Cheese Grits

6.00

Buttermilk Mashed Potatoes

5.00

Buttermilk Biscuit

2.00

Collard Greens

5.00

Cole Slaw

5.00

Green Bean Casserole

6.00

French Fries

5.00

Corn Bread

2.00

With maple butter

Entrees

Chicken Jambalaya

20.00

A creole classic with chicken, andouille sausage, rice and vegetables in a spicy red sauce

Braised Short Ribs

24.00

With cheddar grits and gravy, roasted brussel sprouts and pancetta

Fried Buttermilk Chicken

20.00

With braised collard greens and buttermilk mashed potatoes

Crab Cakes

28.00

Over a baby arugula salad with roasted beets, spicy pecan and goat cheese tossed in a lemon aioli sauce

Maple Glazed Salmon

24.00

With buttermilk mashed potatoes and grilled asparagus

Sauteed Chicken

20.00

With carrots, leeks and celery in a madeira wine sauce served with buttermilk mashed potatoes

Mac N’ Cheese

14.00

With cheddar, asiago, goat and parmesan cheeses topped with a parmesan crust

Baby Back Ribs

24.00

With baked beans and coleslaw

Cornmeal Crusted or Blackened Catfish

22.00

With spicy remoulade sauce, collard greens, and buttermilk mashed potatoes

Jumbo Sea Scallops

26.00

Served with grilled asparagus and crispy potatoes in a fresh herb sauce, drizzled with balsamic topped with parmesan and parsley

Meat Loaf and Gravy

24.00

With buttermilk‏ mashed potatoes and green bean casserole

Bone-in Pork Chop

24.00

12oz bone-in pork chop topped with caramelized apples, cranberries and walnuts in a honey brandy marsala wine with a touch of cream sauce and sauteed broccoli

Sunday Brunch

Appetizers‏

Chicken and Dumpling Soup

7.00

Fried Pickles with Green Goddess Dressing

7.00

Salads

Southern Cob

12.00

With romaine lettuce, hardboiled egg, avocado, tomatoes, black eyed peas, red bell pepper, spicy pecan, fried buttermilk chicken strips in a blue cheese red wine vinaigrette

Southern Pecan and Warm Brie Salad

12.00

With fuji‏ apple, spicy pecans over spring mix in an orange vinaigrette

Entrees‏

Scrambled or Fried Eggs

8.00

With cheddar cheese grits and biscuit

Banana Fosters French Toast

12.00

Bananas sauteed with butter and rum poured over french toast severed with vanilla ice cream

Vegetable Omelette

10.00

Sauteed zucchini, mushrooms and onion with goat cheese served with mixed green salad tossed in lemon vinaigrette and buttermilk biscuit

Breakfast Quesdilla

12.00

Cheddar scrambled eggs and andouille sausage topped with avocado and sour cream

Southern BLT&A

10.00

Apple smoked bacon, lettuce tomato and avocado with mayo served with fries

The Elvis

8.00

Peanut butter and banana sandwich grilled on pullman bread with fries

Shrimp and Grits

10.00

Jumbo shrimp,‏ peppers and onions sauteed with cream over goat cheese

Biscuit and Sausage Gravy with French Fries

8.00

Quiche of the Day Serves with Mixed Greens Tossed in a Lemon Vinaigrette

Carolina Pulled Pork and Cole Slaw Sliders

10.00

Severed with fries

The Belly Buster, Pork Belly

12.00

Over easy eggs and cheddar cheese on brioche roll served with fries

Fried Buttermilk Chicken Breast

8.00

With lettuce, tomatoes, pickles, red onion and remoulade sauce on a pullman white bread with fries

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Southern Cross Kitchen

Lunch & Dinner

Sunday Brunch

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