Red Rooster Overtown

chamomile, english breakfast, fruit symphony, earl grey, green tea

Smoked Crab, Coconut Espuma, Scotch Bonnet Oil

Truffle Chive Vinaigrette, Crispy Chicken Skin

Aji Amarillo

Nutella, Powdered Sugar

Coconut Grits, Smothered Greens

Creole Curry, Pigeon Pea Rice

Coconut Rice, Mango Relish

Decadent caramelized banana tart topped with a rich butterscotch.

Chewy dulce de leche cookie filled with decadent vanilla ice cream.

Buttery graham cracker crust filled with tangy key lime filling and creamy coconut meringue.

Warm, gooey bread pudding layered with Nutella, toasted marshmallow, and graham cracker crumble.

Conch fritters golden-fried and served with zesty Calypso sauce and charred lemon.

Gully conch salad combines tender conch with fresh onion, cilantro, mango, tomato, and cucumber for a bright, citrusy, Caribbean-style seafood salad.

Oysters on the half shell are served chilled with tangy Coco Passion mignonette and fresh horseradish for a bright, briny seafood classic.

Smoky grilled oysters served with decadent brown butter, smoked crab and spicy chili crunch.

Creole Crab Rice features smoked crab, alligator andouille, and Cajun shrimp sautéed with the classic trinity, served over creamy spinach for a bold, Southern-inspired seafood and rice dish.

Family style jambalaya rice with juicy fried chicken, braised oxtails, red shrimp, collard greens, and caramelized plantains. (Feeds 3-4 ppl)

Citrus jerk chicken served with coconut lime rice, maduros, soulful sofrito, escabeche, flatbread, and fresh local lettuce for a vibrant, shareable Caribbean-inspired feast.

Classic Southern collard greens simmered in potlikker.

Spicy alligator andouille, creamy pimento cheese, tangy Creole mustard, crunchy slaw, and zesty pepper chow chow on a soft bun for a bold, Southern-inspired bite.

Tender snapper fillet on a soft potato bun, topped with tangy remoulade and pickled green tomatoes.

Crispy chicken bites served with spicy-sweet miso hot honey and crunchy pickles.

Crispy-fried wings tossed in spicy Buffalo sauce, topped with shaved celery, creamy blue cheese, and crunchy fried onions for a bold, savory bite.

Caribbean-inspired grilled strip steak with jerk jus, creamy coconut rice, and rum-glazed plantains.

Crisp cornbread coating over tender snapper, finished with soulful sofrito, lime pepper butter, and fresh micro cilantro.

Tender halibut served in smoked mushroom broth with warm grains and greens for a light, savory, and umami-rich seafood entrée.

Overtown Orchard Smoked Chop is glazed with apple cider and served with roasted garlic mash and crispy onions for a sweet-savory, comfort-driven entrée.

Cornbread served warm with sweet honey butter and caramelized plantain chutney for a soft, slightly sweet, Southern-inspired side.

A shareable basket of warm cornbread, pimento cheese biscuits, and flatbread served with honey butter, collard pesto, plantain chutney, and seasonal pickles.

200 Cocktail

72 Seated – 80 Cocktail

12 Seated

55 Seated – 150 Cocktail

Creamy macaroni folded with smoked crab and finished with fresh lemon.

Tender lobster folded into creamy macaroni and finished with rich bay butter.

Tender stewed oxtail layered with creamy macaroni and finished with rich brown gravy.

Creamy macaroni topped with chipotle maple pork belly for a smoky, sweet-heat twist.

Grains and Greens salad features crispy quinoa, nutty farro, and fresh artisan greens tossed with mango, orange, dried cranberries, and kidney beans in a sweet-tangy honey-lime vinaigrette.

Hoppin' John salad combines hearty kale, black-eyed peas, sweet peppers, toasted pecans, and crispy chickpeas, tossed in a maple balsamic vinaigrette.

Rooster Caesar salad features crisp greens tossed with spicy harissa, hard-boiled egg, shaved Parmesan, garlic crumbs, and crispy onions for a bold, savory twist on the classic.

Creamy avocado topped with roasted chickpeas, spicy chili crunch, feta, and a poached egg.

Tender catfish served over smoky Gouda grits, finished with rich bay butter and tangy escabeche.

Fluffy eggs filled with fresh herbs and creamy Towners cheese sauce, served with mixed greens or crispy potatoes for a savory, satisfying breakfast.

Slow-braised oxtail served over smoky smoked Gouda grits, with tender spinach and sweet piquillo peppers.

Hearty kale, black-eyed peas, sweet peppers, toasted pecans, and crispy chickpeas, tossed in a maple balsamic vinaigrette.

Bayou Biscuits & Gravy featuring flaky biscuits topped with spicy alligator sausage and rich Cajun cream sauce.

East Coast oysters served fresh on the half shell with a tangy Coco Passion mignonette and bright yuzu for a briny, citrus-forward seafood appetizer.

Sweet and tender caramelized plantains, finished with a rich cane syrup glaze.

Braised collards are slow-cooked until tender and topped with crispy onions.

Brussels sprouts roasted until tender and glazed with tangy pomegranate molasses.

Creamy sharp cheddar pasta topped with Cajun-spiced crumbs and fresh chives for a rich, cheesy, and slightly spicy comfort dish.

Tender vegetarian field peas served with flavorful Cajun-seasoned rice.

Tender farro and wilted kale tossed together.

Crispy and golden yucca fries, finished with smoky spice and hot honey, served with creamy green ranch.

Deviled eggs are topped with earthy truffle chive vinaigrette and crispy chicken skin for a rich, savory, and crunchy Southern-inspired bite.

Smoky ribs glazed with our sweet and tangy Vibe sauce and topped with hot peppers.

Tender lobster tossed with bucatini pasta in a creamy coconut tomato broth, accented with fennel, spinach, and sweet peppers for a rich, tropical seafood pasta.

Jumbo shrimp served over creamy cheesy grits with roasted tomato and sautéed spinach.

Rich and smoky oxtail served with sweet plantains, coconut lime rice, long pepper, and aromatic Thai basil.

The Southern Comfort features a quarter Yard Bird served with creamy corn and spinach mash, finished with rich SOCO gravy for a hearty, Southern-style plate.

Sautéed wild mushrooms over creamy white cheddar grits, finished with brown butter bourbon glaze, Hoppin' John vinaigrette, and crispy kale.