Deacon's New South logo with a meat cleaver over the restaurant name in cursive script.
Thank you for understanding that as we navigate reopening, our menu is subject to change. We will be making updates as needed, and appreciate your understanding. Please check back often for the most current availability.
You can download our current menus below
 

Lunch Menu

Available Daily from 11am-3pm

Lunch Starters

Deacon’s Hushpuppies8

tallow powder, lemon, Jose’s tartar sauce

Willow Farms Deviled Eggs10

Duke’s, bourbon-smoked paprika

Local Cheese Plate14

rotating accompaniments, sourdough
add charcuterie +6

Steak Biscuits16

beef tenderloin, sauce au poivre, buttermilk-blue cheese biscuits

Oysters MKT

half dozen, sauce trio, saltines

Lunch Greens & Soup

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

Deacon's Bibb10

butter lettuce, deviled yolk, Gifford’s bacon, sunflower granola, pickled onion, buttermilk dressing

Kale & Kohlrabi Caesar12

baby kale, kohlrabi, pecorino, buttermilk Caesar dressing, crispy chicken skins

Shrimp “Po’ boy” Wedge16

poached shrimp, head lettuce, fried capers, po’ boy dressing, old bay breadcrumbs

Hanger Steak 18

little gems, cherry tomatoes, grilled corn, avocado, blue cheese, buttermilk dressing

Soupbowl 10 / cup 6

daily inspiration

 

Lunch Entrées

Meat & 2* 14

a Southern tradition, featured entrée paired with two sides

Roasted Airline Chicken 14

potato purée, wilted kale, preserved lemon-confit garlic pan jus

Steak frites* 19

8 oz., wet-aged, chimichurri, fries

Summer Vegetable Farro Risotto16

daily rotation of garden vegetables, romesco, pecorino

Deacon’s Dry-Aged Burger*14

6 oz., shredded lettuce, pickled red onion, American cheese, comeback sauce, salt & vinegar chips or fries

Country-Fried Steak Sandwich16

dry-aged beef, aioli, marinated cherry peppers, ricotta salata, sauce au poivre on brioche, salt & vinegar chips or fries

Lunch Sides

Braised Collard Greens 5

smoked ham hock, potlikker

Mac & Cheese 6

Kenny’s white cheddar mornay, pecorino, black pepper, cornbread crumb

Yukon Gold Potato Purée 6

creme fraiche, garlic confit

Fried Broccolini5

pecorino, lemon, dill crème fraiche, aleppo chile

Asparagus 6

simply grilled

 

Dinner Menu

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

Dinner Starters

Cornbread8

cultured butter, maldon

Willow Farms Deviled Eggs 10

Duke’s, bourbon-smoked paprika

Local Cheese Plate14

rotating accompaniments, sourdough
add charcuterie +6

Orleans Parish Shrimp16

½ pound Gulf shrimp, BBQ butter, sourdough

Oysters*MKT

half dozen, raw, Fernet-Branca mignonette
grilled with BBQ butter +4

Tomato Tart 12

puff pastry, whipped herb goat cheese, balsamic-port reduction

Steak Biscuits16

beef tenderloin, sauce au poivre, buttermilk-blue cheese biscuits

Lamb Ribs 14

yuzu kosho-honey glaze, collard green gremolata, lime

Beef Tartare 18

bourbon-cider vinegar, calabrian chili, poached yolk, crisp potato

Dinner Greens & Soups

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

Deacon's Bibb10

butter lettuce, deviled yolk, Gifford’s bacon, sunflower granola, pickled onion, buttermilk dressing

Kale & Kohlrabi Caesar 12

baby kale, kohlrabi, pecorino, buttermilk Caesar dressing, crispy chicken skins

Soupbowl 10 / cup 6

daily inspiration

 

Dinner Entrées

Deacon’s Fried Chicken 21

Sea Island red peas, collard greens, cornbread

Diver Scallops 36

pencil corn grits, tomato confit, charred okra, crisp chicken skin

Local Vegetable Galette22

shaved ricotta salata, herb

Local Vegetable Galette22

charred scallion cream, grana padano, black pepper

Gifford’s Smoked Pork Chop 24

fried potatoes, wilted greens, ginger-peach conserve

Gulf fish 34

chef’s daily inspiration

8 oz. Filet45

potato purée, local greens, red wine-balsamic gastrique, crispy leeks

Dinner Steaks

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

Bone-in Filet*55

dry-aged, 14 oz.

Bone-in Ribeye*55

dry-aged, 20 oz.

Bone-in Strip*48

dry-aged, 20 oz.

Porterhouse*55 / 99

dry-aged, 20 oz. / 36 oz.

Tomahawk Ribeye* 140

dry-aged, 48 oz. Titan cut

Gulf Shrimp10

¼ lb

Seared Foie Gras18

2 oz.

Scallops16

two scallops

Roasted Local Mushrooms10

Sweet Onion Agrodolce6

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

3 each / 7 for the flight

 

Dinner Sides

Braised Collard Greens 10

smoked ham hock, potlikker

Mac & Cheese12

Kenny’s white cheddar mornay, pecorino, black pepper, cornbread crumb

Yukon Gold Potato Purée 6

creme fraiche, garlic confit

Fried Broccolini10

pecorino, lemon, dill crème fraiche, aleppo chile

Asparagus 12

simply grilled

WE LOVE WORKING WITH OUR LOCAL PURVEYORS: Anson Mills, Bear Creek Farm, Bloomsbury Farms, Brasstown Beef, Bucksnort Trout Farm, Carter Creek Micros, Gifford’s Bacon, Giving Thanks Farm, Greener Roots, Hatcher Family Dairy, Henosis Mushrooms Kenny’s Farmhouse Cheese, Noble Springs Dairy, The Peach Truck, Springer Mountain Farms, Verlasso, 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.