Underground 119 Menu and Prices

$16.00

Mississippi-style crabcake made with lump crabmeat and BBQ potato chips, served with roasted red pepper aioli. Add another for $8.

$11.00

Grilled jumbo scallops over maple-chili acorn squash.

$11.00

Jumbo gulf shrimp sauteed in spicy, creole, compound butter and white wine.

$10.00

Portobello and shiitake mushrooms sauteed in butter and wine and served atop Delta Grind cheese grits.

$11.00

A selection of cured meats and cheeses served with grilled bread and house-made preserves and pickles.

$8.00

Flaky, fried pastry filled with crawfish and trinity vegetables. Topped with Creole cream sauce.

$13.00

Crabmeat, ribeye steak, or sauteed vegetables with red and yellow peppers and pepper jack cheese. Topped with roasted red pepper aioli, creme fraiche or creole comeback.

$19.00

Gulf shrimp simmered in brown tomato gravy and served over delta grind cheese grits.

$20.00

Grilled, carolina rainbow trout over white vegetable mash and haricot verts.

$19.00

Gulf shrimp brabant potatoes, peas and mushrooms in a white wine reduction sauce.

$17.00

Fresh angel hair pasta and classic caper-tomato sauce. Add sausage ($3), chicken ($3) or shrimp ($6)

$19.00

Tex-a-ssippi chili over rich cheddar mornay sauce and topped with flash fried corn tortillas, chive creme fraiche and cheddar powder.

$22.00

Fresh fish sauteed in garlic oil and served with white vegetable mash and haricot verts.

$23.00

Two run farms flatiron steak with red wine reduction sauce over white vegetable mash and haricot verts.

$19.00

Boneless chicken, slowly braised with stewed tomatoes and “Trinity” vegetables. Served over basmati rice.

$13.00 - $9.00

A hand blended 11-ounce patty ira whole portobello mushroom cap grilled and served with your choice of toppings: pimento cheese, mozzarella, Colby or pepper-jack cheese, lettuce, tomato, pickles, red

$11.00

Grilled ribeye steak, brown gravy, hash browns and a fried quail egg on a grilled slider bun.

$8.00

Made with real vegetarians! Actually it’s made with grilled zucchini and topped with house-made mayo and micro greens.

$8.00

Thin-sliced prosciutto and pepper-jack cheese with pimento stuffed olives on a tiny sword.

$12.00

Six fried jumbo gulf shrimp on grilled French bread served with Creole comeback sauce and “dressed” with lettuce, tomato relish and pickles.

$8.00

Toasted baguette with stewed tomatoes and roasted red peppers, topped with melted mozzarella cheese.

$9.00

Seasonal greens tossed with apples, pecans, red onions and your choice of creamy Parmesan or maple vinaigrette dressing.

$7.00 - $9.00

Our take on the creole classic. Made with a dark roux, okra and trinity vegetables. Served with basmati rice and grilled french bread.

$11.00

Gulf shrimp and fresh fish, quick-marinated in citrus juices and gold tequilla, tossed with apples, herbs and red onion.