Chef Jason Fullilove brings the globally inspired modern soul food of his restaurant concept Barbara Jean to Abernethy’s this winter. His take on modern soul food features a combination of flavors—recipes learned at his family’s tables and flavors gathered on his travels to Southern Africa, the Caribbean, New York and beyond, all brought together with the vibrant fresh ingredients at the heart of California cuisine.
Buttermilk Biscuits | 12
Organic Wheat | Country Ham | Pepper Jelly
Cornbread | 14
Jalapeño | Cheddar | Black Truffle Caviar | Acacia Honey
Grilled Little Gem Salad | 15
Cara Cara Oranges | Roasted Satur Farms Beets | Sourdough Tuile | Horseradish Vinaigrette
Shrimp ‘n Grits | 28
Fried Wild Pacific Prawns | Creamy Grits | Aji Amarillo Purée | Garlic Confit | Tomato Confit
“Deviled” Crab Toast | 19
Deviled Egg Yolk | Yuzu Kosho Aioli | Lump Crab | Sourdough | Avocado Mash | Trout Roe
Crayfish Mac ‘n Cheese | 17
Cavatappi Pasta | Fontina | Parmesan | Cheddar | Gruyere | Parsley | Garlic | Chile | Olive Oil | Lemon Bread Crumbs
Creamy Grits with Olive Oil Poached Cherry Tomato | 12
Garlic Confit | Aji Amarillo
Acorn Squash Rice Porridge (VG) | 20
California Corn | Fennel Purée | Fines Herbes
Caramelized Brussels Sprouts (VG) | 14
Apple Chutney | Coconut Bacon
Bacon-Braised Collard Greens | 12
Braised Black Eyed Peas (VG) | 12
10” BBQ Bone-In Short Rib | 38
Tamarind BBQ Sauce | Saffron-Poached Apple | Chestnut Powder | Heirloom Carrots
Roast Free-Range Chicken | 29
Za’atar Spice | Sweet Potato Latke | Bacon-Braised Collard Greens | Maple Mustard | Piquillo Pepper Coulis
Chicken Liver Butter | 14
Smoked Apple Sauce | Pickled Mustard Seeds | Sourdough
Pulled Pork Agnolotti | 24
Charred Creamed Corn | Lemon Nage | Curried Pumpkin | Popcorn Shoots
Curry Fried Chicken or Cauliflower | 16
Kimchi | Gochujang Aioli | Sriracha
BJLA Fried Chicken Sandwich | 19
Fried Chicken Breast | Apple Kohlrabi Slaw | Tamarind BBQ | Lemon Aioli | Pickles | Brioche
DESSERTS | 12 Each
“Salted” Caramel Cake
Chocolate Ganache
Buttermilk Pie
Caramel Apples
Hummingbird Cake
BRUNCH
Available for Saturday and Sunday Brunch between 11am – 3pm
Chicken ‘n Waffles | 24
Three-Piece Fried Chicken | Buttermilk Waffles | Berries | Maple Syrup
Crab Toast with Poached Eggs | 19
Lump Crab | Avocado Mash | Trout Roe | Yuzu Kosho Aioli | Sourdough | Poached Eggs
Bacon Egg Cheese Burger | 19
Sunny-Side Up Egg | Brioche | BBQ Aioli
Additional items served
Saturday & Sunday only.
RESERVATIONS
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MEDIA INQUIRIES
Sabrina Skacan
media@abernethysla.com