Deacon's New South logo with a meat cleaver over the restaurant name in cursive script.
LUNCH Mon - Fr 11-3
DINNER Sun-Th 4-10 Fri & Sat 4-11
BRUNCH Sat & Sun 10-3
You can download any of our menus from the links below.
Lunch
Dinner
Dessert
Brunch
 

Lunch Menu

Be in and out within 45 minutes. Or stay as long as you like. Business or pleasure.

Starters

add to any greens: steak* 10, chicken 6, salmon 8 or shrimp 10

Mixed Greens9 / small 6

country ham, shallot vinaigrette, cornbread croutons, cured egg yolk

Deacon's Bibb10

little gems, pickled red onion, Gifford’s bacon, Mimi’s smoked blue cheese

Steak Salad*18

grilled tomato, haricot verts, crispy shallots, blue cheese dressing

Deviled Eggs 8

smoked Duke’s, chow chow, bacon jam

Pimento Cheese & Deviled Ham Gougères 8

pepper jelly

House-cured meats & cheeses23 / small 16

seasonal accompaniments

Soupbowl 10 / cup 6

changes daily

 

Sandwiches

all sandwiches are served with house BBQ chips

Grilled Chicken BLT 13

provolone, Gifford’s bacon, arugula pesto, tomato

Blackened Redfish Sandwich14

lemon aioli, butter lettuce, tomato

Roast Beef Sandwich*16

caramelized onions, collard greens, white cheddar, horseradish cream

Gulf Prawn Roll16

herb mayonnaise, brioche roll

Entrées

Meat & 2* 14

a Southern tradition, featured entrée paired with two sides

Summer Vegetable Barley Risotto 18

Petite Filet Mignon*32

wet-aged, 6 oz., house fries

Deacon’s Dry-Aged Burger* 16

Gifford’s bacon, fontina, smoked onion aioli, pickled red onion, house fries

New York Strip*36

wet-aged, 16 oz., house fries

add Corsair barrel-aged house steak sauce, horseradish cream or tallow butter

3 each / 7 for the flight

 

Lunch Sides

Mac & Cheese 6

orecchiette, guanciale, peas, port salut

House Fries4

Charred Broccolini 10

shaved pecorino, lemon dill crème fraiche, aleppo chile

Crispy Brussels Sprouts6

pecans, dates, sorghum-cider gastrique

Creamy Grits 6

TN True Milling, stone-ground

Mixed Green Salad6

 

Dinner Menu

starters and snacks from our dinner menu served daily 3-4

Starters

Skillet Cornbread8

honey butter

Deviled Eggs 8

smoked Duke’s, chow chow, bacon jam

Pimento Cheese & Deviled Ham Gougères 8

pepper jelly

House-Cured Meats & Cheeses23 / small 16

lemon, grilled bread

BBQ Gulf Prawns16

lemon, grilled bread

Oysters*MP

half dozen, raw, daily inspirations

Smoked TN Trout Dip12

rye cracker, smoked trout roe, sumac

Beef Cheeks & Skillet Cornbread 14

pickled chiles, smoked tomato jam, horseradish

Greens and Soups

Mixed Greens9 / small 6

country ham, shallot vinaigrette, cornbread croutons, cured egg yolk

Deacon's Bibb10

little gems, pickled red onion, Gifford's bacon, Mimi's smoked blue cheese

Baby Arugula & Frisée 12

bacon, poached egg, fingerling potato, Beemster XO, sherry-dijon vinaigrette

Soupbowl 10 / cup 6

changes daily

 

Entrées

Deacon’s Fried Chicken 24

cornmeal-breaded half chicken, collard greens, potato purée

Fall Vegetables23

red quinoa, torn herbs, tomato water

TN Bucksnort Trout29

rice grits, country ham, grilled scallions, preserved lemon gremolata

Daily Gulf FishMP

dirty fried rice, peppadewpeanut romesco, dandelion pistou

Pork Shoulder 26

creamy grits, sweet corn maque choux, cracklins’, stone fruit chutney

Dry-Aged Brisket29

buttermilk-potato purée, pole beans, preserved mushrooms, charred herb vinaigrette

Deacon’s Dry-Aged Burger*18

Gifford’s bacon, fontina, smoked onion aioli, pickled red onion, house fries

Steaks

aged in-house, à la carte, limited availability on dry-aged cuts, Titan cut sharable or not

Filet Mignon*42

wet-aged, 8 oz.

NY Strip36

wet-aged, 16 oz.

Bone-in Ribeye*55

dry-aged, 20 oz.

Porterhouse*55 / 99

dry-aged, 20 oz. / 36 oz.

Bone-in Strip*45

dry-aged, 18 oz.

A5 Japanese Wagyu*26 per oz.

4, 6 or 8 oz.

Tomahawk Ribeye* 130

dry-aged, 48 oz. Titan cut

Corsair Barrel-Aged House Steak Sauce, horseradish cream or tallow butter

3 each / 7 for the flight

Gulf Prawns10

two prawns

Seared Foie Gras15

2 oz.

 

Shareable Sides

most serve two

Grilled Baby Carrots 10

carrot top pesto, hazelnuts, dill buttermilk

Braised Collard Greens 10

Gifford’s bacon, potlikker

Mac & Cheese10

orecchiette, guanciale, peas, port salut

Crispy Brussels Sprouts12

dates, pecans, sorghum-cider gastrique

Charred Broccolini10

shaved pecorino, lemon dill crème fraiche, aleppo chile

Creamy Grits6

TN True Milling, stone-ground

Yukon Gold Potato Purée 6

 

Sweets

Peanut butter & jelly10

concord grape sorbet, peanut butter sorbet, honey roasted peanuts, peanut glass

Pumpkin spice Panna Cotta10

chai walker mousse, candied pepitas, pepita praliné

Tempura Fried apples10

maple ice cream, apple butter, crumbled gingerbread, smoked chantilly

Dark Chocolate Tart10

bay leaf ice cream, chocolate sauce, chocolate crumble

House Selection of Sorbets & Ice Creams8

seasonal ice creams and sorbets, gluten-free crumble

Dessert Wine

Vidal18

Inniskillin

Fonesca 10 year12

tawny port

Fonesca 20 year16

tawny port

 

Brunch Menu

served on Saturdays and Sundays from 10 a.m. to 3 p.m.

BRUNCH

all sandwiches are served with chips

Biscuit Board8

honey butter, pimento cheese, pepper jam

Pastry Board8

seasonal creations and accoutrements

Yogurt Parfait6

house granola, fresh berries, walnuts, local honey

Smoked Salmon Everthing Bagel12

avocado, house herb Boursin, cherry tomato, dressed baby kale

French Omelette11

gruyère, Gifford's bacon, dressed greens

Deacon's Breakfast*12

two eggs any way, Gifford’s bacon, breakfast potatoes

Steak & Eggs16

6 oz. petite filet, local eggs, breakfast potatoes, chimichurri

Chicken & Biscuits12

buttermilk biscuits, fried chicken breast, (sausage gravy or Nashville hot)

Waffles16

Belgian waffles, fried chicken breast (regular or Nashville hot), Peach Truck peaches, bourbon-sorghum syrup

Deacon's Dry-aged burger*16

Gifford’s bacon, fontina, smoked onion aioli, pickled red onion, house fries

BLT + E*10

sourdough, fried egg, bibb, Gifford’s bacon, cheddar, tomato, Duke’s mayo

Mixed Greens salad9 / small 6

add steak* 10, chicken 6, salmon 8 or shrimp 10

À La Carte

Gifford's Bacon4

House Sausage4

Local Egg2

Breakfast Potatoes6

TN Stone Ground Grits4

Side Salad6

 

BRUNCH Cocktails

Life is Casual13

cucumber, sparking rosé, Fino sherry, Peychaud's, lemon

Mimosa7

fresh orange or grapefruit

Hen Party24

liter of mimosa, grapefruit, pomegranate, OJ

Jackalope Beer ’mosa9

Cava

Shandy7

grapefruit cordial, Miro Miel Honey Blonde Ale

Pink Spritz11

sparkling rosé, grapefruit soda, aperol, lime

Bloody Mary, Maria or Michelada12

Walker’s local bloody mix, lemon, blue cheese and bacon stuffed olives, dry -aged beef jerky

Deacon's Greyhound10

Wheatley Vodka, grapefruit, fennel salt

Deacon’s 7512

lemon, Ford’s Gin, Cava

WE LOVE WORKING WITH OUR LOCAL PURVEYORS: Bear Creek Farm, Bloomsbury Farms, Bluff City Fungi, Brasstown Beef, Bucksnort Trout Farm, Carter Creek Micros, Fireflour Bakery, Gifford’s Bacon, Greener Roots, Hatcher Family Dairy, Homestead Manor Farm, Kenny’s Farmhouse Cheese, Noble Springs Dairy, Springer Mountain Farms, TN True Milling, Willow Farm Eggs
*CONSUMER ADVISORY: Please be advised consuming raw, cooked to order or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions. We want to make sure we do our best to accommodate all of our guests. Before placing your order, please inform us if a person in your party has a food allergy. Our products may contain wheat, egg, dairy, soy or fish allergens.