Hours:
SOUTH END is OPEN 7 DAYS A WEEK
Dinner M-Su @ 5PM
Lunch Wed-Sat 1130-230
Sunday Brunch 11-3
Bar Re-opens at Daily at 4pm
Enjoy a dining experience by, and for, people who are passionate about the integrity of what they prepare, serve and eat.
Welcome to our table.
Nick Martschenko
chef/owner
Keith Siskind
general manager/partner
Like Us
36 PINE STREET
NEW CANAAN, CT 06840
P. 203 966 5200
ABOUT
The raw talent, experience, and passion of two young men is the foundation for South End, a neighborhood restaurant and gathering place in the charming town of New Canaan. Chef Nick Martschenko and General Manager Keith Siskind bring seasonal comfort food and inspired libations together with an atmosphere that is casual, familiar, and befitting of a small urbane town.
The design combines the old with the new. Rustic hardware elements are set against reclaimed barn wood paneling, and light fixtures are antique in design, while utilizing a more contemporary flare. Beige Italian linen drapes are complimented by contrasting black tufted linen upholstered banquette seating. Oversized color prints of a misty countryside and farm animals are a nod to Chef’s sustainable food practices.
Food/Drink
Chef Nick Martschenko is a 1998 CIA graduate and a culinary alum of Chef Tom Colicchio’s groundbreaking Gramercy Tavern in New York City. The menu is introduced as a “home to people who are passionate about the integrity of what they prepare, serve and eat.” South End’s food philosophy is a simple one; uncomplicated, seasonal, flavorful food that people enjoy.
Partner Keith Siskind began honing his craft during his years at Jonathans in Huntington, Long Island and most recently at Mario Batali and Joe Bastianich’s Tarry Lodge in Port Chester, NY. His strong food and wine knowledge is matched by his talent for running the day to day operations of a successful restaurant.
View our menus:
Beer and Spirits • Brunch • Dinner • Lunch • Sweets • Wine
Tequila
Patron Silver
Patron Café
Paqui Silver
Herradura Anejo
Don Julio Silver
Don Julio Anejo
Liquid Dessert
Courvoisier
Larressingle Armagnac VSOP
Cardinal Calvados
Remy Martin VSOP
Grand Marnier
Combier Liquer d’Orange
Zaya 12yr Sipping Rum
Barsol Acholado Pisco
Frangelico
Kahlua
Amaretto di Sarrono
Baileys
Molinari Black
Molinari Sambuca
Il Gusto Limoncello
Marolo Milla Grappa and Chamomille
Nonino Grappa il Merlot
Quinta do Noval 20 Year Port
Taylor Fladgate Late Bottle Vintage Port
Pedro Jimenez Sherry
Madeira Rare Wine Co., Malmsey, New York
Moscato di Asti, Michele Chiarlo, Nivole
Vin Santo, Il Poggione '01
On Tap
Sixpoint, Crisp, Pilsner Brooklyn, New York
Charter Oak Brewing Company, 1687 Brown Ale, New Canaan, Connecticut
Half Full Brewing Co., Bright Ale Stamford, Connecticut
Dogfish Head Craft Brewery, 60 Minute IPA Milton Delaware
In Bottles
Coopers Brewery, Original Pale Ale Upper Kensington, Australia
Kiuchi Brewery, Hitachino Nest White Ale Naka-gun, Japan
90 Min. IPA, Dogfish Head Craft Brewery Milton, Delaware
Heineken Brewery, Euro Pale Lager Amsterdam, Holland
Heineken Brewery, Light Lager Amsterdam, Holland
Palm, Belgian Pale Ale Steenhuffel, Belgium
Coors Light, Light Lager Golden, Colorado
Stella Artois, Euro Pale Lager Leuven, Belgium
Einbecker, Non-Alcoholic Einbeck, Germany
Angry Orchard, Crisp Apple Cider Boston, Massachusettes
Single Malt Scotch
Macallan 12yr
Macallan 18yr
Lagavulin 16yr
Glenlivet 12yr
Laphroigh 10yr
Oban 14yr
Talisker 10yr
Littlemill 12yr
Highland Park 15yr
Balvenie 12yr
Balvenie "Carribbean Cask" 14yr
Bourbon
Knob Creek
Bulleit
Makers Mark
Basil Haydens
Woodford Reserve
Wild Turkey 81pf
Noah's Mill
Hudson "Baby Bourbon" 100% NY Corn
Michter's "US 1" Bourbon
Willett Pot Reserve 94pf
Scotch Blends & Whiskey
JW Black
JW Blue
Chivas Regal 12yr
Bushmills
Jameson
Redbreast 12yr
Masterson's Rye Whiskey 10yr
Crown Royal
Tap 357 Maple Rye Whiskey
Elixirs
SE Mai Tai
SE Sangria
The Broken Shed Broken Shed Vodka, St. Germain Elderflower, Thyme Simple Syrup, Fresh Squeezed Lemon
The Gentleman’s Agreement Bulleit Bourbon, Domaine du Canton Ginger Liqueur, Sugar in the Raw, “The Bitter Truth” Orange Bitters
The Spicy Johann Tequila Blanco, Fresh Citrus, Aperol, Simple Syrup, Serrano Chilis
This Side of the Pond Tito’s Handmade Vodka, Muddled Cucumber, Orange, and Ginger
Pine Street Rickey Uncle Val's Botanical Gin, Simple Syrup, Muddled Lime, Natura Sparkling Water
Beer and Spirits • Brunch • Dinner • Lunch • Sweets • Wine
Ruffage
Chop Chop Salad market vegetables, mixed greens, oregano vinaigrette
Fava Bean Salad shaved prosciutto carpaccio, fava beans, walnut pesto, easter egg radish, pecorino pepato
Spicy Tuna Poke marinated tuna, sesame oil powder, micro cilantro
Local Burrata pane con tomate, shaved speck, pickled asparagus, tomato vinaigrette
Nona's Meatballs a family favorite stuffed with pork, veal and ricotta cheese
Fried baby Artichokes roasted garlic aioli, crispy lemon chips
Farm Fresh Eggs
Banana and Sour Cream Hotcakes caramelized bananas, whipped butter
Whole Wheat Oatmeal Pancakes chantilly cream, lemon curd, blueberries
Pastrami Salmon Benedict 2 poached farm eggs, smoked pastrami salmon on an english muffin, smoked hollandaise sauce
Lobster Omelet w/ Egg Whites goat cheese, green onions, home fries, toast, vermont butter & jam
South End Breakfast 2 eggs any style, home fries, double smoked bacon, breakfast sausage, toast, vermont butter & jam
Quiche individual baked quiche with shelled fava beans, wild mushrooms, arugula salad
Feeling Peckish
Steak and Ramp Tacos skirt steak, pickled ramps, guacamole, pico de gallo, crema & dirty rice
Organic Scottish Salmon arugula salad, mixed baby beets, orange vinaigrette
Grilled Chicken Paillard rocket greens, gala apple vinaigrette, medjool dates, spicy pecans
South End Burger double smoked bacon, american cheese, S.E. burger sauce, hand cut fries
Steak Frittes hanger steak, au poivre butter, garden salad, house ketchup, hand cut fries
Tagliatelle Bolognese veal, pork and beef ragu, shaved parmesan cheese
Sides
Home Fries
North Country Bacon
North Country Maple Breakfast Sausage
Winter Fruit Cup
It's Not Everyday
Chilled Pea Soup peaky-toe crab cocktail, avocado, garden peas and shoots
Pork Belly whole grain mustard spaetzle, peach chutney, sherry vinegar
Chilled Oysters on the 1/2 Shell cocktail sauce and mignonetteChilled Oysters on the 1/2 Shell cocktail sauce and mignonette
Beer and Spirits • Brunch • Dinner • Lunch • Sweets • Wine
Ruffage
Chop Chop Salad market vegetables, mixed greens, oregano vinaigrette
Baby Iceberg Wedge crispy bacon, maytag blue, cucumber spaghetti, buttermilk dressing
Raw Kale Salad green chilies, fresh herbs, grilled meyer lemon vinaigrette
Fava Bean Salad shaved prosciutto carpaccio, fava beans, walnut pesto, easter egg radish, pecorino pepato
From the Sea (Small)
Barbecued Octopus romesco sauce, grilled andouille, smoked breadcrumbs, charred olives
Spicy Tuna Poke marinated tuna, sesame oil powder, micro cilantro
Chilled Oysters on the 1/2 shell cocktail sauce & mignonette
From the Land (Small)
Nonna's Meatballs a family favorite stuffed with pork, veal, and ricotta cheese
Fried Baby Artichokes roasted garlic aioli, crispy lemon chips
Local Burrata pane con tomate, shaved speck, pickled asparagus, tomato vinaigrette
Pastas (Made in House)
Tagliatelle Bolognese veal, pork, and beef ragu, shaved parmesan cheese
Cavatelli ground italian sausage, broccoli rabe, grated pecorino cheese
House Made Spaghetti with Clams thick square spaghetti with cherry stone clams, crushed red chilis and white wine
Meats & Poultry
Spring Chicken Cooked Under a Brick tuscan bread and arugula salad, pine nuts, currants and shaved parmesan cheese
Scaloppini of Pork Saltimbocca fresh sage infused mushroom madeira-jus, parma ham, and mashed potatoes
Spring Lamb Loin minestrone vegetables, goat cheese raviolini's, broccoli rabe pesto
From the Sea (Large)
Organic Scottish Salmon fricassee of spring vegetables, pea puree, mushrooms, and fingerling potatoes
Wild Halibut wild ramps, asparagus, roasted mushrooms, watercress paint
Carmelized Diver Scallops cream-less "creamed" spinach, roasted cauliflower, black truffle vinaigrette
From the Grill
Grilled Chicken Paillard endive and arugula salad, buffalo mozzarella, cherry tomato confit
Grilled Pork Chop curried cous cous pilaf, vegetable confetti, grilled local green asparagus
Grilled Hanger or NY Strip Steak Frittes wild ramp butter, garden salad, house ketchup, hand cut fries
It's Not Every Day
Chilled Pea Soup peaky-toe crab cocktail, avocado, garden peas and shoots
Sauteed Soft Shell Crabs curried cous cous pilaf, baby spinach, chipte mayo, soft herb salad
South End Burger double smoked bacon, american cheese, SE burger sauce, hand cut fries
Chilled Lobster Salad artichokes barigoule, roasted tomato, soft herb salad
Artisanal Meats
Coppa spicy pork salami
Spicy Sorpressata cured pork spiced with black peppercorns
Prosciutto di San Daniele thinly sliced cured ham
Wild Boar Sausage applewood smoked with sangiovese wine
Farmstead Cheese
Old Chatham Camembert soft-ripened sheep and cow's milk, old chatham, new york
Manchego semi-firm, raw sheep's milk cheese, pasomontes farm. la mancha, spain
Cabot Clothbound Cheddar raw cow's milk cheese, jasper hill farm, greensboro, vermont
Humboldt Fog aged ash-lined goat's milk cheese, cypress grove, mckinleyville, california
Beer and Spirits • Brunch • Dinner • Lunch • Sweets • Wine
Small Plates
Fried Babu Artichokes roasted garlic aioli, crispy lemon chips
Spicy Tuna Poke marinated tuna, sesame oil powder, micro cilatro
Nonna's Meatballs a family favorite stuffed with pork, veal, and ricotta cheese
Chop Chop Salad market vegetables, mixed greens, oregano vinaigrette
Local Burrata pane con tomate, shaved speck, pickled asparagus
Fava Bean Salad shaved prosciutto carpaccio, fava beans, walnut pesto, easter egg radish, pecorino pepato
Larger Plates
BLT thick cut bacon, lettuce, and tomato with herb mayo on toasted wheat bread
Oven Roasted Turkey Club chipotle aioli, cabot cheddar, smoked bacon, avocado, lettuce and tomato
Steak and Ramp Tacos skirt steak, ramps, guacamole, pico de gallo, crema, dirty rice
Quiche individual baked quiche with shelled fava beans, wild mushrooms, arugula salad
Feeling Peckish
Tagliatelle Bolognese veal, pork, and beef ragu, shaved parmesan cheese
S.E. Quiche individual baked quiche with tomato confit, fresh mozzarella, basil, wild arugula salad
South End Burger double smoked bacon, american cheese, SE burger sauce, hand cut fries
Grilled Chicken Paillard endive and arugula salad, buffalo mozzarella, cherry tomato confit
Sauteed Organic Salmon fingerling potatoes, spring onion, watercress salad, mustard vinaigrette
Grilled Hanger Steak Frittes ramp butter, hand cut fries, house ketchup, garlic aioli
Turkey Cobb Salad avocado, ewe's blue cheese, bacon, soft cooked egg, oregano vinaigrette
It's Not Everyday
Chilled Oysters on the 1/2 shell cocktail sauce & mignonette
Chilled Pea Soup peaky-toe crab cocktail, avocado, garden peas and shoots
Cavatelli & Salmon dill cream, tomato confit, shelled peas
Beer and Spirits • Brunch • Dinner • Lunch • Sweets • Wine
Sweets
South End Sundae pistachio & vanilla ice cream, fudge, luxardo cherries, toasted almonds, anise biscotti
Strawberry Rhubarb Crumble hazelnuts, cardamom, vanilla ice cream
S'mores Pie gianduja and espresso chocolate, nutella powder, vanilla ice cream
Chocolate Grand Marnier Tart candied kumquats, creme fraiche
Assorted Ice Creams and Sorbets
Beer and Spirits • Brunch • Dinner • Lunch • Sweets • Wine
South End White Glass
Chardonnay, William Hill, '11, Central Coast
Arneis, Ceretto "Blange", '11, Piedmont
Pinot Grigio, Sartori, '11, Veneto
Chardonnay, Scott Family Estate, '11, Arroyo Seco
Albarino, La Cana, '11, Rias Biaxas
Sauvignon Blanc, Leese-Fitch, '10, Sonoma
Riesling, Dr. Loosen "Red Slate", '10, Mosel-Saar Ruwer
South End Red Glass
Supertuscan, Argiano "NC", '10, Tuscany
Cabernet Sauvignon, Josh Cellars, '11, North Coast
Pinot Noir, Darcie Kent, '11, Central Coast
Malbec, Trivento, Reserve, '11, Mendoza
Montepulciano d'Abruzzo, Zacaagnini, '10, Tuscany
South End Sparkling and Rose Glass
Cava Brut, Segura Viudas "Aria", NV Penedés, Spain
Prosecco, La Marca, NV, Veneto
Rosato di Refosco, Bastianich, '11, Venezia Giulia
Lambrusco, Medici Ermete, NV, Emilia Romania
Sparkling Bottle
Prosecco Rosè, Flor, NV Veneto, Italy
Nicolas Feuillate Brut Blue Label, NV Epernay, France
Brut Rose, Billecart-Slamon, NV Champagne, France
Champagne, Dom Perignon, ’02 Champagne, France
South End White Bottle
Viognier/Chenin Blanc, Pine Ridge, ’10 Napa, California
Chardonnay, Pellegrini, ‘09 North Fork, Long Island, New York
Soave Classico, Inama "Vin Soave", '11, Veneto, Italy
Gruner Veltliner, Sepp Moser, '11, Kremstal, Austria
Pinot Grigio, J. Hofstätter, ’10 Alto Adige, Italy
Sauvignon Blanc, Sonoma Coast Vineyards, ‘09 Laguna Vista, California
Verdejo, Martinsancho, '11, Rueda, Spain
Gewürtraminer, Navarro Vineyards, ‘10 Anderson Valley, California
Chardonnay, Landmark “Overlook”, ‘09 Sonoma, Califonria
Riesling Reserve, Trimbach, ’09 Alsace, France
Vermentino, Mesa “Giunco”, ’06 Sardinia, Italy
Pinot Grigio, Jermann, ’10 Friuli-Venezia-Giulia, Italy
Chardonnay, "The Calling", Jewell Vineyard '10 Dutton Ranch, California
Sancerre, Sauvion,’11 Loire, France
Chardonnay, Ramey, ’09 Sonoma Coast, California
Sauvignon Blanc, Merry Edwards, ‘10 Russian River, California
Chardonnay, Darioush, ‘09 Napa, California
Chassagne-Montrachet, Roux Pere & Fils, '11 Cote de Beaune, France
South End Red Bottle
Barolo, Mauro Molino, ’08 Piedmont, Italy
Cabernet Sauvignon Charles Krug “Generations”, ’09 Napa, California
Promis, Angelo Gaja, ’10 Tuscany, Italy
Tempranillo Riserva Especiale, Campillo, '96 Rioja, Spain
Châteauneuf du Pape Domaine des Beaurenard, ’05 Rhône, France
Amarone Classico Superiore, Bertani '83 Veneto, Italy
Cabernet Sauvignon, St. Supery, '07 Napa, California
Amarone, Farina, ’07, Veneto, Italy
Pinot Noir, Flowers, ’10 Sonoma, California
Cabernet Sauvignon, Jordan, ‘05 Sonoma, California
Bordeaux Blend, Pahlmeyer, Proprietary Red '09 Napa, California
Cabernet Sauvignon, Cade, ’07 Napa, California
Brunello di Montalcino, Il Palazzone, ‘06 Tuscany, Italy
Cabernet Sauvignon, Etude, ’07 Napa, Italy
Supertuscan, Tignanello, ‘08 Tuscany, Italy
Barolo, Pio Cesare, Ornato, ‘05 Piedmont, Italy
Joseph Phelps “Insignia, ’08 Napa, California
Malbec, La Posta “Cocina”, ’09 Mendoza, Argentina
Pinot Noir, Parker Station, ’09 Central Coast, California
Supertuscan, La Maialina, Gertrude, '09 Tuscany, Italy
Morellino di Sansano, La Mozza, ’09 Tuscany, Italy
Merlot, Napa Cellars, ’10 Napa, California
Montsant, Acustic Cellar, ’08 Jumilla, Spain
Sangiovese Blend, Antinori “Villa Red”, ’08 Tuscany, Italy
Grenache Blend, Owen Roe “Sinister Hand”, ‘10 Columbia Valley, Washington
Pinot Noir, Rodney Strong, ‘11 Russian River, California
Vino Nobile di Montepulciano, Avignonesi, ‘08 Tuscany, Italy
Tempranillo, Condado de Haza, ‘08 Ribera del Duero, Spain
Gigondas, Famile Perrin, La Gille, '10 Rhone, France
Barolo, Serradenari, ’07 Piedmont, Italy
Cabernet/Syrah, Treana, ’08 Pasa Robles, California
Pinot Noir, Paul Hobbs "Crossbarn", '10 Napa, California
Cab Blend, Girard, Artistry, '10 Napa, California
Cabernet Sauvignon, “The Calling”, ’09 Rio Lago, California
Events
*South End is NOW OPEN MONDAYS
Come join us for dinner 7 nights a week!
*Join Us for Live Acoustic Music
Every Wednesday night at 830pm
Come for a bite, stay for the tunes!
Upcoming Performances...
May 15 - 49 Days
May 22 - Doug Allen
May 29 - Doug Allen
June 5 - Doug Allen
June 12 - 49 Days
June 26 - Doug Allen
* WE ARE NOW OPEN FOR LUNCH!
WED - SAT 1130-230 and
SUNDAY BRUNCH from 11-3!
*********************
*Make sure you join our mailing list by filling out a comment card at the end of your meal
and “like” us on Facebook at
facebook.com/southendnewcanaan
*Business Meetings, Celebrations,
or Just a Great Night Out,
our Private Dining Room
is available for all occasions up to 20 guests!
*South End Gift Cards are Available!
Reservations
Make a reservation on OpenTable.
Contact
Call 203.966.5200 or use this form to send a message:
Thank you, your message has been sent.
Directions
South End is located at 36 Pine Street, New Canaan, CT 06840.
Chef Nick Martschenko is a 1998 CIA graduate and a culinary alum of Chef Tom Colicchio’s groundbreaking Gramercy Tavern in New York City. The menu is introduced as a “home to people who are passionate about the integrity of what they prepare, serve and eat.” South End’s food philosophy is a simple one; uncomplicated, seasonal, flavorful food that people enjoy.
Partner Keith Siskind began honing his craft during his years at Jonathans in Huntington, Long Island and most recently at Mario Batali and Joe Bastianich’s Tarry Lodge in Port Chester, NY. His strong food and wine knowledge is matched by his talent for running the day to day operations of a successful restaurant.