Menu

“Best Restaurant & Dining in Charleston South Carolina”

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Microbrews & Craft Beers Menu

Martinis, Cocktails & Wine Bar Menu

SOUP & APPETIZERS

CHARLESTON SHE-CRAB SOUP
“THE ORIGINAL RECIPE”
CUP 4.95 / BOWL 6.25

SMOKED JUMBO CHICKEN WINGS 8.95
Smokey Hot Sauce or Spicy Rubbed
served with Celery and Ranch

SOUTHWESTERN NACHOS 9.95
Chicken, Black Beans, Pico de Gallo,
Jalapenos and Sour Cream

SHRIMP AND CRAB DIP 8.95
Crispy Corn Tortilla Chips

CAJUN STYLE POPCORN SHRIMP 8.95
With Remoulade Sauce

FRIED GREEN TOMATOES 7.95
With House Smoked Ratatouille,
Goat Cheese and Balsamic Drizzle

LOWCOUNTRY LUMP CRAB CAKES 10.95
Corn Salad and Fresh Herb Buerre Blanc

ROASTED GARLIC, LOCALLY MADE
SOFT CHEESE AND TOMATO CHUTNEY 9.95
With Brick Oven Flat Bread Brushed
with Olive Oil and Fresh Herbs

SALADS

SANDWICHES
CAESAR SALAD 6.95
Asiago, Croutons, Romaine and Caesar Dressing

ICEBERG WEDGE 6.95
With Bacon, Tomato and Blue Cheese Dressing

FRESH BERRY SALAD 8.95
Mixed Greens, Mandarin Oranges, Berries,
Glazed Pecans, Blue Cheese and Berry Vinaigrette

SPINACH SALAD 7.95
Tossed with Apples, Goat Cheese,
Red Onion and Balsamic Vinaigrette

SOUTHEND HOUSE SALAD 6.95
Asiago, Spiced Almonds and Balsamic Vinaigrette

ADD TO ANY SALAD:
CHICKEN . . . . . . . . . . . . . . .  4.95
SALMON . . . . . . . . . . . . . . . .  5.95
SHRIMP . . . . . . . . . . . . . . . . .  6.95
CRAB CAKE . . . . . . . . . . . . .  6.95

SANDWITCHES ALL SERVED WITH FRIES

CAROLINA SLOW SMOKED BBQ PORK 8.95
Fried Pickles, Southern Slaw and Your Choice of BBQ Sauce
(Smokey: Tomato Based, Golden: Mustard Based, Carolina: Vinegar Based)

HAND-PATTIED 8OZ. (CERTIFIED USDA BLACK ANGUS) BURGER 8.95
Add one or more toppings: American, Swiss, Grilled Onions,
Mushrooms, Bacon, Cole Slaw .75 EACH

POT ROAST HOAGIE 9.95
Caramelized Onions, Mozzarella and Provolone Cheese, BBQ Au Jus and Southern Slaw

VEGETABLE SANDWICH 8.95
Yellow Squash, Zucchini, Portobello Mushroom, Fresh Mozzarella, Onion,
Fried Green Tomato, Spinach with Basil Spread On Ciabatta

CHARLESTON LUMP CRAB CAKE 11.95
Lettuce, Tomato and Dill Tartar Sauce

TURKEY AND BRIE 11.95
Tomato, Cranberry Mayonnaise, with Locally Made Soft Cheese
and Mixed Greens on Ciabatta

SIDES 3.50
Southern Cole Slaw Smoked Vegetables Mashed Potatoes
House Fries Mac & Cheese Collard Greens
Hushpuppies Charleston Grits Seasonal Vegetables

MARKET FRESH SEAFOOD

GRILLED BBQ-SPICE RUBBED SALMON 17.95
With Portobello Mushroom Risotto
CHARLESTON’S ORIGINAL

SHRIMP AND GRITS 17.95
Tomatoes, Scallions and Tasso Ham

LUMP CRAB CAKES 21.95
Fried Green Tomatoes, Corn Salad and Buerre Blanc

SOUTHERN BATTERED CATFISH 16.95
With Hushpuppies, Cole Slaw and Tartar Sauce

ENTREES

“THE CLASSIC” SOUTHERN
CHICKEN FRIED STEAK 15.95
With Country Gravy, Mashed Potatoes
and Vegetables

VEGETARIAN TRI-COLORED RAVIOLI
WITH TOASTED CIABATTA 12.95
Stuffed with Sweet Potato, Smoked Gouda
and Spinach with Roasted Red Pepper Coulis

GRILLED CHICKEN WITH
CAPELLINI 14.95
Artichoke Hearts, Roma Tomatoes, Garlic,
Basil, White Wine and Pepper Flakes

SOUTHEND FRIED CHICKEN 14.95
Half of a Chicken fried golden brown,
served with Mac & Cheese and Collard Greens

SMOKEHOUSE GRILL

UNCLE GERRY’S ALMOST FAMOUS
(CERTIFIED USDA BLACK ANGUS)
MEATLOAF 16.95
Smoked Gouda Mac ‘n’ Cheese,
Collard Greens, Mushrooms and BBQ Au Jus

BBQ HICKORY SMOKED
DANISH BABY BACK RIBS
ONE RACK 17.95 / TWO RACKS 24.95
Fries and Cole Slaw

GARLIC RUBBED
PORK TENDERLOIN 17.95
White Corn Grits, Grilled Apples
and Flamed Apple Brandy Sauce

10OZ. (CERTIFIED USDA BLACK ANGUS)
FILET OF SIRLOIN 21.95
Mashed Potatoes, Vegetables And Herb Butter

SLICED (CERTIFIED USDA BLACK ANGUS)
BRISKET 18.95
Mashed Potatoes, Collard Greens and BBQ Au Jus

BRICK OVENS PIZZAS

MARGHERITA FRESH MOZZARELLA, BASIL PESTO, AND ROMA TOMATOES 10.95

PEPPERONI AND SAUSAGE ROASTED RED PEPPERS,
SMOKED TOMATO SAUCE AND GOAT CHEESE 12.95

APPLEWOOD BACON RICOTTA, SMOKED ONIONS, CHICKEN,
SPINACH AND TOMATOES 12.95

FAMOUS SMOKED BBQ CHICKEN TOMATOES, CHOPPED HERBS,
SMOKED GOUDA AND SCALLIONS 12.95

BUILD YOUR OWN PIZZA CHEESE AND TOMATO SAUCE 9.25

ADD ONE OR MORE OF THE FOLLOWING ITEMS .75 EACH
Mushrooms, Diced Tomatoes, Smoked Red Onions, Artichokes, Jalapenos, Roasted Garlic,
Smoked Chicken, Hamburger, Pepperoni, Italian Sausage, Cheddar-Jack, Smoked Gouda,
Extra Cheese, Black Olives, Roasted Red Pepper, Pineapple, Black Forest Ham
Add shrimp for 3.95

HOMEMADE DESSERTS 5.95

APPLE CRISP WITH VANILLA ICE CREAM
BREAD PUDDING WITH BOURBON SAUCE & CHOCOLATE ICE CREAM
CHEF’S LEMON AND LIME TART WITH WHIPPED CREAM
WARM DOUBLE CHOCOLATE BROWNIE WITH VANILLA ICE CREAM

Meet the Chef

Chef Gregory Tatis began cooking when he was 15 years old in a local Italian restaurant in Queens, NY. Throughout high school he worked in restaurants such as Cooking with Jazz and Nickelodeon, and in 1988, he was presented with an opportunity to work with famed Chef Paul Proudhomme at K-Paul’s New York. Greg worked there for a year, and then moved to New Orleans to continue his career with Chef Paul for the next eight years at K-Paul’s Louisiana Kitchen. Greg moved back to New York in 1997 and opened Mardi Gras and Delta Grill, bringing his experience with New Orleans flavors to his hometown.  Chef Tatis received awards for “Best Cajun Restaurant” in 1998, 1999, 2000 and 2001 and received “Best Cajun Restaurant” by City Search during his time there.

Among his many awards and accomplishments, Chef Tatis is a published author, with a cookbook called Yo, Blacken This! that was published in 1999.

After nine years at Mardi Gras and Delta Grill, he opened his own restaurant in New York called North of New Orleans, where he received “Best Outer Borough Restaurant” from Zagat.

These days, he is the Executive Chef of Southend Brewery and Smokehouse, where he has seamlessly woven his experience with southern style flavors into a new dynamic menu. He combines the signature flavors of the Lowcountry with the finest cuts of smoked meats and adds a Cajun/Creole spin. Using his experiences from two very different culinary destinations, he brings the best of both worlds to each dish: the soul and rich flavors of New Orleans and the style and sophistication of New York.