Welcome to The Southern Revival, a menu that pays homage to the rich culinary traditions of the South while embracing the innovation and wellness-conscious approach of modern dining. This menu is a journey through time and place, where forgotten ingredients, global techniques, and hyper-local sourcing come together to create something truly special.
Rooted in the flavors of the past yet reimagined for today, every dish on this menu is designed to be gluten-free, dairy-free, and low-glycemic, offering a dining experience that is both deeply satisfying and nourishing. From the ancient grains flatbread to the sorghum and almond cake, each plate tells a story—one of heritage, sustainability, and the unique terroir of the Southern landscape.
This menu is not just about food; it’s about reviving the essence of Southern cuisine while pushing it forward into new and exciting territories. It’s about respecting the land and the ingredients it provides, celebrating the people who cultivate them, and honoring the traditions that have shaped our culinary history.
As you explore these dishes, you’ll find the familiar flavors of the South transformed by global influences and innovative techniques. You’ll taste the depth of flavor that comes from sourcing the best local ingredients and the creativity that comes from a deep love of this region’s foodways.
The Southern Revival is more than just a meal—it’s a celebration of Southern cuisine’s past, present, and future. Enjoy this journey through tradition and innovation, where every bite connects you to the land, the history, and the vibrant culture of the South.
Immersive Starters: A Taste of Forgotten South
1. Ancient Grains Flatbread with Sorghum Spread and Fermented Hot Sauce
A gluten-free flatbread made from a blend of ancient grains like millet and sorghum, served with a sorghum spread and a fermented hot sauce crafted from heirloom peppers.
- Preparation: Ancient grains like millet and sorghum are milled and mixed with flaxseed to create a gluten-free flatbread, baked until crispy. The spread is made from whipped sorghum, and the hot sauce is fermented using traditional Southern techniques with local peppers.
2. Appalachian Fermented Collard Greens with Smoked Turkey
Tender collard greens, naturally fermented with a touch of garlic and chili, served with smoked turkey bites and a drizzle of apple cider reduction.
- Preparation: Collard greens are fermented with garlic and chili for several weeks, then served with small bites of smoked turkey breast. The dish is finished with a reduction of apple cider vinegar to add a tangy balance.
Global Techniques Meet Southern Tradition
3. Southern-Style Ceviche with Sweet Potato and Green Tomato Relish
A fresh take on ceviche, using Gulf-caught shrimp, cured in a citrus blend with pickled sweet potato and a green tomato relish, garnished with cilantro and pickled red onions.
- Preparation: Fresh Gulf shrimp are lightly cured in citrus juice, then paired with pickled sweet potatoes and a tangy green tomato relish. Garnished with fresh cilantro and thinly sliced pickled red onions.
4. Heirloom Okra and Sorghum Miso Soup
A fusion of Southern and Japanese techniques, this warm, soothing miso soup features heirloom okra, wild mushrooms, and a sorghum-based miso, topped with a sprinkle of sesame seeds and scallions.
- Preparation: A broth is made using sorghum miso, a gluten-free alternative, and is simmered with heirloom okra and wild foraged mushrooms. The soup is garnished with toasted sesame seeds and sliced scallions.
Hyper-Local, Sustainable Main Courses
5. Foraged Mushroom and Pecans with Smoked Venison
Locally sourced venison, smoked over pecan wood, served with a sauté of foraged mushrooms and locally grown pecans, finished with a drizzle of wild ramp vinaigrette.
- Preparation: Venison is marinated in a blend of Southern spices and smoked over pecan wood. Served with wild mushrooms and pecans, sautéed in olive oil, and finished with a bright, wild ramp vinaigrette.
6. Slow-Braised Wild Boar with Ancient Grains and Sorghum Molasses
Slow-braised wild boar, served over a bed of gluten-free ancient grains like millet and amaranth, with a rich sorghum molasses glaze and a side of charred broccolini.
- Preparation: Wild boar is braised slowly with aromatics and a touch of sorghum molasses. It’s served atop a blend of ancient grains and accompanied by charred broccolini, adding a smoky flavor to the dish.
Vegetable Plates: Celebrating the Land
7. Charred Sweet Potatoes with Black-Eyed Pea Hummus and Collard Chips
Charred, caramelized sweet potatoes served with a creamy black-eyed pea hummus, topped with crispy collard chips and a sprinkle of smoked paprika.
- Preparation: Sweet potatoes are charred until tender, then served with a hummus made from black-eyed peas. The dish is topped with collard greens that have been dehydrated and crisped in the oven, seasoned with smoked paprika.
8. Heirloom Carrots with Pecan Romesco and Pickled Radishes
Roasted heirloom carrots, served with a rich pecan romesco sauce, garnished with pickled radishes and fresh herbs.
- Preparation: Heirloom carrots are roasted until sweet and caramelized, then paired with a pecan-based romesco sauce. The dish is garnished with thinly sliced pickled radishes and fresh herbs like parsley and dill.
Wellness-Focused Desserts: Sweet Endings
9. Sorghum and Almond Cake with Chilled Citrus Compote
A moist, gluten-free sorghum and almond cake, served with a chilled citrus compote made from local oranges and grapefruits, sweetened with a touch of honey.
- Preparation: A gluten-free cake made with sorghum flour and almond meal, lightly sweetened with honey. Served with a compote of citrus fruits, gently poached in their own juices with a hint of vanilla.
10. Spiced Sweet Potato Mousse with Pecan Crumble and Coconut Cream
A velvety sweet potato mousse, spiced with cinnamon and nutmeg, topped with a crunchy pecan crumble and a dollop of whipped coconut cream.
- Preparation: Sweet potatoes are pureed with warming spices, then chilled to create a mousse. Topped with a toasted pecan crumble and a dollop of coconut cream, lightly sweetened with a touch of maple syrup.