South Congress Café
Our chef’s daily selection of market fresh fish marinated ceviche-style in hand-squeezed lime juice, tomatoes and chiles. A generous portion of seafood rests on a bed of fresh guacamole and is garnished with pepitas and crispy strips of flour tortilla.
Three crispy panko-crusted crab cakes made from a delicious blend of fresh lump crab meat and shrimp. Served on a bed of field greens tossed with citrus vinaigrette. Accompanied with mango aioli and red chile sauce. Chipotle hollandaise on request.
A traditional blend of queso asadero, fresco and panela cheeses. Topped with your choice of spicy rajas or house ground chorizo and garnished with cilantro and green onions. Served with our homemade flour tortillas.
A trio of award-winning salsas! Sencilla, morita and salsa de arbol are served with homemade yellow and blue corn chips, crispy flour tortilla strips and our own taro root chips.
Bay shrimp marinated in chipotle adobo, cilantro and lime, then folded into a crisp flour torilla with spicy pico de gallo, asadero, fresco, and panela cheeses. Served with our spicy pico de gallo, guacamole, and sour cream.
Best in Town. This is a serious bowl of red chili with spicy hot New Mexico red chiles, traditional seasonings and tender wild boar. Served with shredded cabbage, diced onions, and oregano.
A Cajun-based duck stock with andouille sausage, oysters, duck, okra, onions, and celery. Served over white rice.
A creamy rich vegetable soup that is perfectly complemented by gorgonzola cheese.
Changes daily. Always fresh, always unique….
Your choice - any salad and cup of homemade soup.
Not just another dinner salad—this salad includes a mélange of field greens, pear tomatoes and garden-fresh veggies with your choice of chipotle lime vinaigrette, balsamic vinaigrette, gorgonzola cream, citrus vinaigrette or spicy avocado vinaigrette.
Made with crisp hearts of romaine and topped with our special dressing, shredded parmesan and our own gorgonzola grit croutons.
Warm medallions of breaded goat cheese on a bed of field greens, tossed in a balsamic vinaigrette with shaved prosciutto and toasted pine nuts.
Marinated yellowfin cooked medium-rare, served on a bed of field greens, pear tomatoes and garden fresh veggies. Finished with jícama, tortilla confetti, sesame seeds and our spicy avocado vinaigrette.
Field greens tossed with gorgonzola cream and topped with gorgonzola crumbles. Garnished with quail eggs and toasted pecans.
All are complemented with a smoked gouda potato pancake, seasonal fresh fruits and topped with your choice of hollandaise or if you like it spicy- chipotle hollandaise.
Your choice of marinated snapper fillets coated in panko bread crumbs crisp fried or blackened and served on a fresh baked roll. Served with a side of smoked oyster remoulade, lettuce, tomato, onion, and choice of French fries or Texas two-step slaw.
A generous portion of sliced brisket and spicy grilled jalapeño sausage glazed with our secret sauce. Served with Texas two-step slaw, refried black beans and homemade flour tortillas.
All are complemented with a smoked gouda potato pancake and seasonal fresh fruits.
Our spicy secret recipe rests on a fresh baked croissant. Topped with a combination of cheeses and lightly broiled. Served with lettuce, tomato, onion, and choice of French fries or Texas two-step slaw.
Fresh baked carrot cake dipped in cinnamon vanilla egg batter and grilled to a golden brown. Served with a side of maple syrup and our original cream cheese-pecan syrup and seasonal fresh fruit.
Chunks of savory pork tenderloin braised in our spicy jalapeño-chile de arbol sauce served in your choice of homemade flour or corn tortillas. Complemented with rice pilaf and refried black beans and garnished with shredded cabbage, our spicy pico de gallo and guacamole.
Al dente pasta tossed in jalapeño-garlic olive oil with tomatoes, sweet pearl onion and fresh herbs. Topped with eggplant, zucchini, red and yellow peppers, parmesan and crumbled cotija cheeses.
Low fat, low cholesterol venison meatballs combined with Italian seasonings and topped with marinara sauce. | FETTUCCINE: | SUB: | Served with a choice of French fries or Texas two-step slaw.
A tender, hand-pounded chicken breast lightly breaded and fried golden brown, topped with melted cheese and served on a fresh baked roll. Served with a side of mushroom marsala sauce and your choice of French fries or Texas two-step slaw.
All are complemented with rice pilaf and refried beans.
Our famous blend of sautéed corn tortillas, tomatoes, onions, jalapeños, eggs and three cheeses. Served with refried black beans and a smoked gouda potato pancake. Served with your choice of our award winning salsas.
Blackened yellowfin tuna complemented with rice pilaf, refried black beans and a homemade flour tortilla. Garnished with spicy pico de gallo, guacamole, chipotle lime vinaigrette and shredded cabbage.
Certified black angus beef (fresh ground daily), mesquited grilled to your liking and served on a fresh baked roll...comes complete with lettuce, tomato, onion, choice of Texas two-step slaw or French fries.
Our chef’s daily selection of market fresh fish marinated ceviche-style in handsqueezed lime juice, tomatoes, and chiles. A generous portion of seafood rests on a bed of fresh guacamole and is garnished with pepitas and crispy strips of flour tortilla.
Escargot sauteed with a special blend of black trumpet, porcini, oyster and shiitake mushrooms, pearl onions, Madeira and white wines, herbs de Provence and finished with garlic herb butter. Served in a flaky puff pastry shell.
Three crispy panko-crusted crab cakes made from a delicious blend of fresh lump crab meat and shrimp. Served on a bed of field greens tossed with citrus vinaigrette. Accompanied with mango aioli and red chile sauce.
Our homemade pesto blended with goat cheese, served in a ring of shaved proscuitto and roasted red bell pepper stips. Accompanied with garlic bruschettas.
Bay shrimp marinated in chipotle adobo, cilantro and lime, then folded into a crisp flour tortilla with spicy pico de gallo, asadero, fresco, and panela cheeses. Served with our spicy pico de gallo, guacamole and sour cream.
A traditional blend of queso asadero, fresco and panella. Topped with your choice of spicy rajas or house ground chorizo and garnished with cilantro and green onions. Served with our homemade flour tortillas.
A trio of award-winning salsas! Sencilla, morita, and salsa de arbol are served with homemade yellow and blue corn chips, crispy flour tortilla strips and our own taro root chips.
Not just another dinner salad—this salad includes a mélange of field greens, pear tomatoes and garden-fresh veggies piled high with your choice of chipotle lime vinaigrette, balsamic vinaigrette, gorgonzola cream, citrus vinaigrette or spicy avocado vinaigrette.
Warm medallions of breaded goat cheese on a bed of field greens, tossed in a balsamic vinaigrette with shaved prosciutto and toasted pine nuts.
Field greens tossed with gorgonzola cream and topped with gorgonzola crumbles. Garnished with quail eggs and toasted pecans.
Made with crisp hearts of romaine and topped with our special traditional dressing, shredded parmesan, and our own gorgonzola grit croutons.
Marinated yellowfin cooked mediumrare, served on a bed of field greens, pear tomatoes and garden fresh veggies. Finished with jícama, tortilla confetti, sesame seeds and our spicy avocado vinaigrette.
A creamy rich vegetable soup that is perfectly complemented by gorgonzola cheese.
A Cajun-based duck stock with andouille sausage, oysters, duck, okra, onions and celery. Served over white rice.
Best in Town. This is a serious bowl of red chili with spicy hot New Mexico red chiles, traditional seasonings and tender wild boar. Served with shredded cabbage, diced onions and oregano.
A special blend of black trumpet, porcini, oyster, shiitake, and portabella, sautéed with herbs de Provence, pearl onions, sour cream and Madeira wine. Served on a bed of fettuccine.
A 6 ounce center cut of aged black angus tenderloin cooked to your liking and sauced with charred poblano demi glace and adobo chile béarnaise. Complemented with potato enchiladas and vegetables du jour.
Al dente pasta tossed in jalapeno-garlic olive oil with tomatoes, sweet pearl onion and fresh herbs. Topped with eggplant, zucchini, red and yellow peppers, parmesan and crumbled cotija cheeses.
Your choice of marinated portabella mushrooms or chicken breast, combined with a melange of peppers and onions and served on a sizzling skillet. Complemented with cheese, spicy pico de gallo, sour cream, guacamole, poblano and saffron rice and tortillas.
Lightly smoked boneless duck breast sauteed to medium or so, finished with our port-cherry chipotle glaze. Accompanied with harvest moon potatoes and vegetables du jour.
A pan-seared rainbow trout with lump crab meat and toasted almonds. Finished with chipotle lime brown butter. Served with poblano and saffron rice and vegetables du jour.
Our secret recipe finished with a mushroom cream sauce. Complemented with poblano and saffron rice. Garnished with chipotle-tomato sauce and limes.
Angel hair pasta tossed with jumbo shrimp, sea scallops, crawfish, and fresh catch embellished with tomatoes, andouille sausage and artichoke hearts. Finished with Creole garlic butter.
A generous portion finished with spicy charred poblano demi glace and accompanied by roasted garlic mashed potatoes and vegetables du jour.
The most tender cut of pork is filled with blue corn chorizo stuffing, coated in our special seasonings, and mesquite grilled. Finished with our very spicy ranchero burgundy sauce. Complemented with potato enchiladas and vegetables du jour.
Our version of the traditional Mexican dish includes tenderloin medallions crusted in cracker crumbs and flash seared “a la plancha” style and a side of crawfish cream gravy. With roasted garlic mash and vegetables du jour. Don’t forget to try it with the lime first.
Marinated red snapper fillet coated in panko breadcrumbs and crisp fried and served with crawfish cream gravy, harvest moon potatoes and vegetables du jour.
A tender semi-boneless bird mesquite grilled to a cripsy skin on a bed of of wild mushroom port demi glace. Complemented with a roasted garlic mashed potatoes and vegetables du jour.
This classic Mexican dish is done South Congress style! Certified black angus beef tenderloin tips or pork tenderloin tips flash grilled and served with a spicy jalapeño-chile de arbol sauce, hope you like it hot! Served in a ring of poblano and saffron rice with guacamole, spicy pico de gallo and choice of two corn or flour tortillas.
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