A generous pour, a hearty plate and an honest tune. Opens at 4pm on Tuesday-Friday & 6pm on Saturday Entertainment starts at 8pm Tuesday -Thursday & 9pm Friday-Saturday 119 South President Street, Jackson, Mississippi 601.352.2322 www.underground119.com light side BRUSCHETTA – 8 Toasted baguette with stewed tomatoes and roasted red peppers, topped with melted mozzarella cheese. TOSSED SALAD – 9 Seasonal greens tossed with apples, pecans, red onions and your choice of creamy Parmesan or maple vinaigrette dressing. GUMBO OF THE WEEK – 7/9 Our take on the Creole classic. Made with a dark roux, okra and Trinity vegetables. Served with Basmati rice and grilled French bread. CEVICHE – 11 Gulf shrimp and fresh fish, quick-marinated in citrus juices and gold tequilla, tossed with apples, herbs and red onion. Available in table sizes to serve 2, 4, 6 or 8.
small plates and starters PAN-SEARED CRABCAKE – 16 Mississippi-style crabcake made with lump crabmeat and BBQ potato chips, served with roasted red pepper aioli. Add another for 8. GRILLED SCALLOPS – 11 Grilled jumbo scallops over maple-chili acorn squash. ROYAL STREET SHRIMP – 11 Jumbo Gulf shrimp sautéed in spicy, Creole, compound butter and white wine. SAUTEED MUSHROOMS – 10 Portobello and shiitake mushrooms sautéed in butter and wine and served atop Delta Grind cheese grits. CHARCUTERIE AND CHEESE – 11 A selection of cured meats and cheeses served with grilled bread and house-made preserves and pickles. CRAWFISH PIE – 8 Flaky, fried pastry filled with crawfish and Trinity vegetables. Topped with Creole cream sauce. QUESADILLAS – 13 Crabmeat, ribeye steak, or sautéed vegetables with red and yellow peppers and pepper jack cheese. Topped with roasted red pepper aioli, crème fraiche or Creole comeback.
large plates SHRIMP AND GRITS – 19 Gulf Shrimp sautéed in garlic oil and simmered in roasted tomato ragout. GRILLED TROUT – 20 Herb-rubbed Rainbow Trout, grilled and served with roasted fingerling potatoes and haricot verts. SHRIMP CLEMENCEAU – 19 Gulf Shrimp Brabant potatoes, peas and mushrooms in a white wine reduction sauce. TOMATO-CAPER PASTA – 17 Fresh angel hair pasta and classic caper-tomato sauce. Add Sausage ($3), Chicken ($3) or Shrimp ($6). FRITO CHILI PIE – 19 Tex-a-ssippi chili over rich cheddar Mornay sauce and topped with flash fried corn tortillas, chive crème fraiche and cheddar powder. SAUTÉED FISH OF THE DAY – 22 Fresh fish sautéed in garlic oil and served with roasted potatoes and seasonal vegetables. FLATIRON STEAK WITH CHIMICHURI – 23 Chili-marinated, Two Run Farms Flatiron steak grilled to order and served with mint chimichuri over roasted potatoes and seasonal vegetables. CHICKEN CREOLE – 19 Bone-in chicken thighs, slowly braised with stewed tomatoes and “Trinity” vegetables. Served over Basmati rice.
burgers, sliders, sandwiches 119 BURGER/PORTOBELLO BURGER – 13/9 A hand blended 11-ounce patty OR a whole Portobello mushroom cap grilled and served with your choice of toppings: white Cheddar, pimento cheese, mozzarella, Colby or pepper-jack cheese, lettuce, tomato, pickles, red onion, ketchup, spicy brown mustard and mayonnaise. Add bacon or a fried egg for 1.50 each. STEAK-N-EGG SLIDER – 11 Grilled ribeye steak, brown gravy, hash browns and a fried quail egg on a grilled slider bun. VEGETARIAN SLIDER – 8 Made with real vegetarians! Well, not really...Actually it’s made with grilled zucchini and topped with house-made mayo and micro greens. REJEBIAN’S GRILLED CHEESE – 8 Thin-sliced prosciutto and pepper-jack cheese with pimento stuffed olives on a tiny sword. According to “Blades” Rejebian, the tiny sword makes all the difference. SHRIMP PO-BOY – 12 Six fried jumbo Gulf shrimp on grilled French bread served with Creole comeback sauce and “dressed” with lettuce, tomato relish and pickles.
Jackson Menu Guide
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