18 South

RAW & CHILLED

• EAST & WEST COAST OYSTERS*27,00 $

  half dozen of U.S. BEST with shallot & mignonette sauce

• CHILLED PRAWNS* 18,00 $

  5 prawns with lemon, old bay, chervil, spicy cocktail sauce

• CRAB LUMP COCKTAIL24,00 $

  5 oz white lump colossal crab meat chilled over ice

• SEA SCALLOP CEVICHE•17,00 $

  U10 scallops, avocado, red onion, fresno peppers, English cucumber, and a citrus marinad

• THE BIG SOUTH260,00 $

  one dozen oysters, five chilled pr<1wns, 1 lb king cr<1b, lobster tads, old bay shallot & blood orange mignonette

• THE 18th TOWER 400,00 $

  one dozen oysters. chilled 3 lb. whole Maine lobster, five chilled prawns, sea scallop cevtehe, Ah1 tuna, king crab shallot & blood orange mignonette, spicy cocktail

18 SOUTH CAVIAR SERVICE'

• IMPERIA RESERVE KALUGA 30g l $120

• PETROSSIAN TSAR IMPERIAL OSSETRA 30g l $225

• served with blinis, creme fraiche, smoked fish and smoked oysters

APPETIZERS

• FIG & FETA PECAN SALAD

  arcadIan greens, a fig and honey vinaigrette, feta cheese, figs, and candied pecan

• CEASAR SALAD*15,00 $

  crisp romaine leaves, avocado, pickled onions, heirloom tomatoes, shaved asiago & anchovies

• LOBSTER BISQUE 22,00 $

  trad1ctonal smooth and creamy Mame lobster bisque served In a boule bread bowl, garnished with crema and lobster

• OYSTERS ROCKEFELLER 18,00 $

  traditional smooth and creamy Maine lobster bisque served In a Boule bread bowl, garnished with cre

• YELLOWFIN CRUDO*23,00 $

  6 oz sash1mi Yellowfin dressed with fresh greens and a seasonal gastrique sauce

• WHITE TRUFFLE CAVIAR DEVILED EGGS* 16,00 $

  4 white & black truffle, topped with caviar and garnished with fresh chives

• ESCARGOT GRATINE 13,00 $

  5 escargot served In brown butter and a blend of three cheeses and toast point

• MAINE LOBSTER ROLL 40,00 $

  2 hand stuffed Boston baked rolls, overfilled lobster and creamy aioll

NORWEGIAN KING CRAB

Harvested straighL from the fishing village of Bugoynes In SoULh Varanger, Norway. Served with lemon-garlic butter

• LEGS & CLAWS $8 PER oz

  Minimum 16oz

STEAK

• Our cuts are dry-aged in house and cooked over a live fire fueled by a mixture of local Florida hard woods. Served with truffle sauce and peppercorn sauce

KOBE BEEF

TAJIMA - HYOGO PREFECTURE - JAPAN

• TAJIMA - HYOGO PREFECTURE - JAPAN A5 Japanese TARTARE ($ 45 PER 3 02.)

  trench mustard, capers, Cornichon creme fraiche, quail egg yolk, and roasted bone marrow

• AS JAPANESE SLIDER 60,00 $

  4 sliders- 4 oz Kobe beer stacked with brioche and a horseradish crema and dressed greens topped with caviar and gold

• AS JAPANESE STRIPLOIN* 45,00 $

  3 oz ponzu glazed Silsh1mi dressed with wasabi creme fraise and sweet pea puree watercres

ANGUS BEEF

• PORTERHOUSE (20oz)72,00 $

• BONE IN FILET (18oz)65,00 $

• Oscar available upon request 15,00 $

SEA

• MAINE LOBSTER $MP

  3 lb whole -steamed - drawn butter, grilled lem

• CHILEAN SEABASS 44,00 $

  baked and stuffed, coal roasted vidal1a onion, salsa verde, Thal basil with grilled ltme

• SPANISH CRAB CAKE 28,00 $

  6 oz cake served with a katsu curry cream sauce with chives and grilled lemon topped with crispy fried leeks

SIDES

• HAND CUT TRUFFLE STEAK FRIES 16,00 $

• BACON & ASIAGO CREAM SPINACH10,00 $

• CHEF CHOICE FRITTERS 15,00 $

• JUMBO WHITE ASPARAGUS 15,00 $

• LOBSTER MACARONI 22,00 $

• HABLANO CREAMED CORN 13,00 $

• ONE LB BAKED POTATO LOADED 15,00 $

"Consuming raw undercooked meats. poultry. seafood, shellfish, or, egg may increase your risk of foodborne, specially ,if you have certain medical condition ,If you have chrome illness of the liver, stomacn or blood or have immune disorders you are at greater risk of serious illness from raw oysters and should eat oyster fully cooked 18 South adds a 20% ,service charge to guests bills