Tableside beef tartare
Dry-aged beef comes with smoked-egg aioli, cornichon, mustard seeds, Mahón and crusty bread. Charleston Magazine highlights the steak tartare.
CANNONBOROUGH / ELLIOTBOROUGH · AMERICAN
What to order at
Southbound.
Live-fire cooking in a Cannon Street house, with dry-aged steaks, seafood and vegetable dishes. Choose a starter, then a main or a cut with sides for the table.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$32
Dry-aged bone-in strip
An 18-ounce dry-aged cut is an alternative to the smaller prime filet or the more expensive Wagyu ribeye. Sides and sauces are separately priced.
AStrong picks
Grilled Spanish octopus
Sea Island red peas, Swiss chard and chorizo vinaigrette accompany the seafood starter.
Poulet Rouge
Chicken with wilted spinach, onion jam and sauce Périgourdine gives you a main outside the steak section.
BConsider if
Cast-iron cornbread
Honey butter accompanies the cornbread if you want bread before the main; fondue, bacon jam and whipped tallow cost extra.
The Original Beet Salad
Fire-roasted beets with Manchego, fermented-garlic honey and pistachios offer a smaller plate before meat or fish.
Braised beef short rib
Butternut risotto, caramelized onion and blistered grapes accompany the braised beef main.
Charred tempeh steak
Barbecue glaze, Savoy cabbage, pickled Fresno chiles and mustard-seed vinaigrette make a tempeh-based alternative to meat.
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