Grains and Other Changes Coming to Supper’s Menu

Mitch Prensky
Mitch Prensky

There’s some changes in the works for the menu at South Street’s Supper. Chef-owner Mitch Prensky has tweaked some of the popular dishes, and come up with some all new ones too. But the big news is, he’s added an entire new section that’s devoted to grains that falls under the heading “Mill.” Prensky says the new offerings are akin to an American version of the pasta sections you might find on Italian restaurants’ menus. Proteins and vegetables take a back seat to things like barley, quinoa and grits, which get top billing on these plates. They are available in appetizer and entree portions, and priced between $15 and $20. Keep reading to see the full spread.


Deviled eggs
our daily selection 6

Smoked chicken wings
birch beer, black pepper & buttermilk 8

Cheddar and sage cheese puffs
shaved pecorino 6

Tamale fries
crisp masa fries, red and green salsas, queso fresco, cilantro, crema 8


our own pickles, grain mustard & toasts housemade boudin blanc, country pâté, pork rillettes, chorizo, benton’s country ham choose three for 13 or the full board for 18

Relish tray
a trio of house made pickled vegetables, spreads and salads, olive oil toasts 10

our daily selection with preserves and house baked crackers
choose three for 17 or the full board for 22

{farmhouse platter} a sampling from all three 34


BE Farm greens and herbs salad ben’s apples, smoked chicken cracklins, cornbread, buttermilk 12

Smoked BE Farm sweet potato soup cinnamon marshmallow, apples, sage 11

Sunchoke, beet and romaine salad horseradish mousse, black bread dressing, pickled pear 14

Fried brussels sprouts country ham, red corn relish, pimento cheese 13


Toasted barley risotto
pa. mushrooms, cippolinis, house ricotta, winter herbs 15 / 19

Bagel spaetzle
house smoked salmon, crisp salmon skin, cabbage, caraway, roe 17 / 22

Red quinoa pilaf
roasted roots, edamame, almond milk, pickled apple, smoked pecans, sage 15 / 19

Buffalo grits
Anson Mills grits, smoked chicken cracklins, hot sauce, buttermilk blue, pickled celery 16 / 20


skate frites
pan roasted skate wing, crispy parsnip frites, be farm greens, black pepper, béarnaise 25

Dayboat scallops
truffled rutabaga puree, roasted maitakes, braised kale, cranberry vinegar 27

Chicken n’ biscuit
roasted breast of chicken, scratch biscuit, root vegetables, truffle mustard cream 23

Paprikash braised beef short rib
paprika spaetzle, roasted beets, pickled mustard seeds, sour cream 27

Duck & waffles
crispy confit duck leg, pecan sage waffles, BE Farm cabbage, maple bourbon jus 26

The Supper burger
10-ounce custom dry aged La Frieda Supper Blend burger on housebaked bun with crisp country ham, cheddar, overnight tomatoes, caramelized onions, house pickles, duck fat fried potatoes and a trio of sauces {truffle mayo, beer mustard and 1000 island} 19

Sides 7
braised BE farm greens with pecorino
cornbread hush puppies bbq sauce
parsnip frites with bearnaise
duck fat fried potatoes with truffle mayo
roasted root vegetables with pickled apples
scratch biscuits with honey butter

Grains and Other Changes Coming to Supper’s Menu