cuisine
dinner
RESTAURANT WEEK EXTENDED THROUGH SUNDAY, January 26th!
We loved serving everyone who enjoyed Restaurant Week Greenville last week! We’ve decided to keep our Restaurant Week menus going for another week, through Sunday, January 26th! The Table 301 Restaurant Week Passport program will continue as well.
At Soby’s, we’re offering a special 3-course for $38 menu during dinner service.
Table 301 will also continue to offer a guest favorite – the Table 301 Restaurant Week Passport. It’s a card that diners participating in South Carolina Restaurant Week receive when they dine with us that can earn the guest a special Table 301 Restaurant Week Gift Certificate for future use. (See below for more details on this program).
Restaurant Week Menu:
3 for $38 (Click here to make reservations via Open Table)
STARTER
(choose one)
She Crab Soup
Aged Sherry, Crab Roe
Chopped Salad
Romaine Hearts, Boiled Egg, Crispy Bacon, Parmesan and Crushed Black Pepper Dressing
ENTRÉE
(choose one)
Shrimp and Grits
Anson Mills Grits, Andouille Sausage, Piquillo Peppers, Grana Padano, Tarragon, Tomato Cream Sauce
Joyce Farms Fried Chicken
Black Truffle and Jambon De Paris Mac and Cheese, Broccolini, Hot Honey
Bacon Wrapped Pork Tenderloin
Mashed Potato, Broccolini, Sorghum BBQ
Verlasso Salmon
Confit Tomato, Artichoke, Roasted Creamer Potato, Champaign Beurre Blanc
DESSERT
(choose one)
Salted Caramel Semifreddo (gf)
Carolina Pecans Praline, Sweet Potato Sponge cake
Chocolate Chess Pie
Roasted White Chocolate Cream, Dark Chocolate Shavings
TABLE 301 RESTAURANT GROUP “RESTAURANT WEEK PASSPORT”
Here’s how the Table 301 Passport works:
Each time you dine at Soby’s, The Lazy Goat, NOSE DIVE, CAMP or Tavola during Restaurant Week, January 9-19, 2025, and order from the Restaurant Week Menu during dinner service, you will get a stamp on your passport. Once you have earned 4 stamps at the Table 301 full-service restaurants noted above, you can turn your card in to the restaurant manager and you will earn a $75 Table 301 Restaurant Week Gift Certificate. The $75 certificate can be used during the month of February (February 1-28, 2025*) during dinner service at Soby’s, The Lazy Goat, NOSE DIVE, CAMP, The Jones Oyster Company and Tavola. These certificates are NOT valid at Table 301 Catering or Southern Pressed Juicery. *Not valid February 14, 2025. (Please note: Table 301 Restaurant Week Gift Certificates carry no cash value. They are intended for one time use and are not valid in conjunction with any other discounts or offers. Not valid on group or contracted events.) Questions? See below.
FREQUENTLY ASKED QUESTIONS
How does the Table 301 Restaurant Week Passport work? Each time you have dinner at a participating Table 301 restaurant during Restaurant Week (January 9-19, 2025) and order from the restaurant’s Restaurant Week menu, you’ll get a stamp. The server will stamp your passport at the end of the meal when the check is paid. Passports are stamped during dinner service, not lunch or brunch.
How many stamps do I need before I can qualify for the $75 Table 301 Restaurant Week Gift Certificate?
Once you’ve dined four times at any of the Table 301 full-service restaurants – Soby’s, The Lazy Goat, NOSE DIVE or CAMP – and received four stamps, you can turn the card into the manager and receive a $75 Table 301 Restaurant Week gift certificate* that is valid for dinner at at Soby’s, The Lazy Goat, NOSE DIVE, CAMP, The Jones Oyster Company and Tavola from February 1-28, 2025. *Not valid February 14, 2025.
Can I combine my Passport stamps with another person’s Passport stamps to receive the $75 Table 301 Restaurant Week Gift Certificate?
No. Table 301 Restaurant Week Passport cards are non-transferable and cannot be combined.
Do I need to use my $75 Table 301 Restaurant Week Gift Certificate all at once?
Yes. The $75 Table 301 Restaurant Week Gift Certificate carries no cash value. They are valid for the purchase of food and beverage only (not tax or gratuity). The certificates are intended for one time use and cannot be used in conjunction with any other discounts or offers.
Can multiple Table 301 Restaurant Week Gift Certificates be used together?
Yes. Table 301 Restaurant Week Gift Certificates can be used together but can only be applied towards one meal check.
Can I use my Table 301 Restaurant Week Gift Certificate at any Table 301 restaurant?
No. The Table 301 Restaurant Week Gift Certificate can be used only at Soby’s, The Lazy Goat, NOSE DIVE, CAMP, The Jones Oyster Company and Tavola during dinner service. These certificates are NOT valid at Table 301 Catering or Southern Pressed Juicery.
Whenever possible, our menu supports local artisan farmers, foragers, and ranchers who share our vision of offering a true “farm to table” dining experience.
Our culinary team at Soby’s is more than happy to work with our guests to meet their dietary needs and allergy restrictions, or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please call 864-232-7007.
*Contains Ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
dinner
Soby’s culinary style pays tribute to all that is southern, with comfort food dishes dedicated to locally sourced ingredients and natural goodness. You’ll feel right at home when a basket of our warm, signature cheddar biscuits arrives at your table.
SOUTHERN TASTE
Fried Green Tomatoes 9
Haricots Verts, Pimento Fondue, Crispy Carrots
Wildly Loved Mushrooms 14
Crispy Parsnip, Frisee, White Balsamic, Bagna Cauda, Rise Bakery Ciabatta Bread
Spicy Pimento Cheese 9
Crispy Pita, Pickled Okra, Espelette
Baked Brie and Ciabatta 16
Toasted Walnut, Apple Compote and Dried Apricot, Rise Bakery Ciabatta Bread
Country Ham and Brussels 12
Herb Whipped Goat Cheese, Hot Honey
Grilled Octopus 16
Crispy Creamer Potatoes, Romanesco Cauliflower, Confit Fennel, Piquillo Pepper Romesco
SOUPS & SALADS
Soby’s She Crab Soup 9
Aged Sherry, Crab Roe
Beets and Burrata 14
Baby Arugula, Bread Crumb, Crushed Burrata, Honey and Citrus Marinated Local Beets, Shaved Radishes, Blood Orange Vinaigrette
Tyger River Greens Salad 13
Clemson Bleu Cheese, Candied Pecans, Apple, Cider Vinaigrette
Chopped Salad 12
Romaine, Boiled Egg, Crisp Bacon, Cranberry, Parmesan and Cracked Black Pepper Dressing
SIDES
Sized to Share 9
Sweet Corn Maque Choux
Broccolini
Truffle Mac n Cheese
Farro Hash
Mashed Potatoes
Haricots Verts
Braised Collards
ENTREES
Black Grouper 42
Sunchoke Puree, Marinated Tomato, Farro Verde, Peas, Champagne Beurre Blanc, Chive
Crab Cakes 29
Sweet Corn Maque Choux, Haricots Verts, Mashed Potatoes, Remoulade
Joyce Farms Fried Chicken 25
Black Truffle and Jambon De Paris Mac and Cheese, Broccolini, Hot Honey
Seasonal Vegetable Plate 21
Chefs Curated Selection of Local Farm Fresh Veggies and Locally Milled Grains
Verlasso Salmon 32
Artichoke, Creamer Potato, Lusty Monk Mustard Glazed Cabbage, Tomato Vierge
Braised Beef Short Rib 38
Black Truffle and Parmesan Grits, Braised Local Greens, Guanciale, Gremolata, Rosmary Jus
Shrimp and Grits 26
Anson Mills Grits, Andouille Sausage, Piquillo Peppers, Grana Padano, Tarragon, Tomato Cream Sauce
Bison Osso Bucco 58
Orzo Pasta, Confit Leeks, Swiss Chard, Pomegranate Jus, Toasted Goat Cheese
Cider Brined Heritage Pork Chop 36
White Beans, Growing Greens Farm Root Vegetable, Covington Sweet Potato, Mustard Jus, Apple Chutney
Braveheart Angus Beef Filet* 45
Pecorino Pommes Anna, Celery Root Sofrito, Pea Puree, Black Garlic and Molasses Jus
Items can be added to any entrée or salad:
Add 6 Shrimp – 11
Add 1 Crab Cake – 12
Whenever possible, our menu supports local artisan farmers, foragers, and ranchers who share our vision of offering a true “farm to table” dining experience.
Our culinary team at Soby’s is more than happy to work with our guests to meet their dietary needs and allergy restrictions, or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please call 864-232-7007.
*Contains Ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
dessert
A sweet way to end your meal!
White Chocolate Banana Cream Pie 9
Short Crust, White Chocolate Banana Pastry Cream, Shaved White Chocolate
Tarcy’s Pinecone 14
Diplomate Mousse, Chocolate Cake, Hazelnut Crunch, Chocolate Crumble, Pistachio Moss, Warm Mocha Cream
Pumpkin Cheesecake 12
Roasted White Chocolate Cream, Coffee Butter Cookie
Cardamom Panna Cotta (gf) 11
Caramelized Local Apple, Candied Carolina Pecans
Coconut Four Leches Cake 12
Mango Coulis, Southern Clove Sauce, Saffron Jelly
brunch
Soby’s is now open for brunch on Saturdays and Sundays! The menu is ala carte and filled with a great mix of traditional brunch fare, Soby’s classics and Chef’s features. Round our your brunch off with one of our Bloody Mary’s or Mimosa’s to make your weekend complete.
Be sure to reserve your table early for all of Soby’s special holiday brunches at Easter, Mother’s Day and Father’s Day. The menus for these special holiday brunches contain enhanced offerings and are priced differently than our weekly Sunday Brunch brunches. For the most current information, please call the restaurant at 864.232.7007 to inquire about special holiday brunch pricing.
Brunch is served Saturday from 11:00am – 2:00pm and Sunday from 10:00am – 2:00pm.
SOBY’S WEEKEND BRUNCH MENU
Brunch Menu
Starters
Pecan Sticky Bun 9
Bourbon Caramel Glaze
Spicy Pimento Cheese 9
Crispy Pita, Pickled Okra, Espelette
Banana Bread Pudding 12
Rise Bakery Challah Bread, Fresh Berries, Sweet Currant Cream
Tyger River Greens Salad 13
Clemson Bleu Cheese, Candied Pecans, Apple, Cider Vinaigrette
Charred Brussels Salad 12
Kale, Goat Cheese, Cranberry, Bacon, Dijon Vinaigrette
Growing Greens Family Farm Beet Salad 13
Cashew Cream, Pickled Shallot, Baby Arugula, Toasted Brioche Bread Crumbs
Items can be added to any salad:
Shrimp (6)(Grilled or Fried) – 11
Crab Cake (1) – 12
Joyce Farms Chicken Breast (Grilled or Fried) – 12
Sides
Bacon 4
Sausage Links 4
Breakfast Potatoes 4
Grits 4
Entrees
Peaches and Cream French Toast 14
Rise Bakery Challah Bread, Local Peach Compote, Vanilla Crème Anglaise, Sausage Links
Chia Seed Pudding 13
Toasted Coconut, Candied Pecans, Wildflower Honey, Fresh Fruit
Croque Monsieur 15
Shaved Ham, Bechamel, Gruyere, Crispy Potato, Tyger River Greens
Add Egg to make it a Croque Madame $3
Biscuits and Gravy 14
Buttermilk Biscuits, Housemade Andouille Sausage Gravy, Sunny Side Up Eggs*
Smoked Salmon and Avocado Toast 18
Rise Bakery Seeded Rye, Whipped Ricotta, Pickled Shallot, Everything Spice
Fried Green Tomato Benedict 16
Fried Eggs, Canadian Bacon, Pimento Cheese Fondue, English Muffin, Crispy Potatoes
Short Rib Hash 17
Creamer Potatoes, Green Kale, Pickled Red Onion, Sunny Side Up Egg*, Bloody Mary Sauce
Fried Chicken Sandwich 15
Marinated Chicken Thigh, House Pickles, Baby Arugula, Hot Sauce Cured Egg Yolk Aioli, Crispy Potatoes
Crab Cake 29
Sweet Corn Maque Choux, Haricot Verts, Remoulade, Crispy Potatoes
Shrimp and Grits 25
Andouille Sausage, Piquillo Peppers, Grana Padano, Tarragon, Tomato Cream Sauce
Fried Chicken 25
Black Truffle and Jambon De Paris Mac and Cheese, Haricots Verts, Hot Honey
Anson Mills Grit Bowl 16
Sherry Glazed Dark Spore Mushrooms, Confit Tomato, Broccolini, Fine Herbs
Brunch Beverages
Table 301 Mimosa 3.01
St. Mimosa 8
Prosecco, Splash of St. Germain
Grand Mimosa 20
Cristophe Mignon, Splash of Grand Marnier
Table 301 Bloody Mary 3.01
Zing Zang, Celery, Lemon, Lime
Soby’s Classic Bloody Mary 9
Soby’s House Made Bloody Mary Mix, Tito’s, Lemon, Lime, Blue Cheese Stuffed Olive, Strip of Bacon
Kentucky Bloody Mary 9
House Made Mix, Makers Mark, Lemon, Lime, Blue Cheese Stuffed Olive, Strip of Bacon
Add:
Shrimp Skewer (3) 5
**These items contain (or may contain) ingredients that are raw or undercooked. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
NEW BRUNCH FEATURE!
Fried Chicken & Bubbles
Buy the Bubbles, Get the Bird!
Each bottle below comes with a platter of Soby’s Fried Chicken served with Haricots Verts and Truffle Mac n Cheese.
2019 Schramsberg Rosé Brut,
North Coast, California | 110
2014 Bertrand-Delespierre “Saignee des Terres Amoureuses” Rosé Premier Cru Brut,
Champagne, France | 160
NV Racines ‘Grand Reserve’ Blanc de Blancs,
Sta. Rita Hills, California | 130
NV Cazé-Thibaut “Naturellement” Extra Brut,
Champagne, France | 125
NV André Clouet Grand Réserve Brut,
Champagne, France | 115
2014 Perrier Jouët ‘Belle Epoque’ Brut,
Champagne, France | 300
wine
Soby’s impressive wine cellar is vast, but our well-trained associates are ready to help you select that special bottle of wine for any dish or occasion. Cheers!
At Soby’s New South Cuisine, wine is as much a part of the dining experience as the food. Owner Carl Sobocinski’s long-time passion for wine fueled the restaurant’s wine program back in 1997. The program’s success has been widely recognized over the years with the presentation of 17 Wine Spectator Awards of Excellence and 9 Best of Awards while also being named to The World of Fine Wine Best Wine Lists.
What makes Soby’s wine collection and program so special? A spectacular wine cellar for one. The temperature-controlled, underground wine cellar found below the restaurant holds more than 15,000 bottles. Additional off-site storage brings the total number of bottles in the wine program to 16,500. The cellar is also home to a distinctive dining table with seating for 12 that is nestled among thousands of bottles of wine offering guests an extraordinary space for a special dinner or tasting event with friends.
To date the collection of wine at Soby’s is the largest in the State of South Carolina and one of the largest in the country. The current Soby’s wine list boasts an impressive array of more than 2,900 selections, showcasing the greatest producers from around the world. While the cellar is designed with a global focus, the sommelier team’s passion for Grower Champagne and Red Burgundy has helped curate an exceptional collection, with these regions boasting the largest concentration of different cuvées. The California Cabernet and Cabernet blends also shine brightly, catering to the preferences of Greenville’s enthusiastic local clientele. Soby’s is pleased to feature a significant selection of large-format bottles, which play an important role in the wine service for groups.
Building Soby’s wine program over the years has been a thoughtful and strategically planned task. To continue building the program, three key components are constantly checked: inventory management, training and a focus on finding the right bottle for the guest.
The inventory program ensures a tight control of stock, vintage and price changes, which was enhanced recently with a significant investment in the BinWise inventory management system, a necessary upgrade for managing the wine program in a timely manner.
Associate training is overseen by a team of four Sommeliers. Wine Director John Mitchell, Assistant Wine Director Cait Bryan, Sommelier Robert Chambers & Sommelier Matt Seitz to ensure that the guest experience is professional, non-pretentious when it comes to our wine program. The Soby’s/Table 301 Sommelier Education Course is taught to the level of the Introductory Court of Master Sommeliers course and is intended to provide associates with a solid foundation of the wine world including regional knowledge, major grape varieties, basic viticulture and vinification information as well as winetasting and service skills. The goal is to equip servers with the knowledge to speak confidently on the diverse and vast selection of wine producers and styles; and most importantly, be able to proficiently communicate sense of place to guests.
With proper knowledge and training about the world of wine, our associates can help guide guests to choose the perfect pairing for their menu selection. This, we believe, sets us apart from other restaurants in the area.
Even in our 27th year, Soby’s continues to be one of the most sought-after seats in the Upstate and we owe much of the credit to our refusal to remain complacent. To learn more about wine, consider attending Soby’s wine tastings and wine dinners held throughout the year highlighting some of the world’s top vineyards and winemakers. Sign up today for the Table 301 email list to receive more information
The Cellar at Soby’s
Soby’s wine cellar provides an extraordinary dining experience for any wine lover. The central dining table provides seating for up to 12 guests, making it a stunning space for an intimate dinner and/or wine tasting celebration. To inquire about the cellar’s availability for your next party, please click the button below and complete the form.
cocktails & beer
Step up to Soby’s bar for an impeccable selection of handcrafted cocktails incorporating seasonal ingredients, local spirits and craft beers. Be sure to grab one of our street-side tables where you can perch and sip casually while people-watching. It’s the perfect ending to a long day.
Soby’s Art of the Cocktail
Soby’s Signature Old Fashioned 22
Soby’s 25th Year Maker’s Mark Private Select, Demerara, Black Walnut Bitters
The Lady Diana 14
In Memory of Diana DeCastro
Tito’s Handmade Vodka, Crème de Pêche de Vigne, Banane du Brésil, St. Germain, Mango Purée, Lime Juice, Pineapple Juice
Court Street Garden Party 16
Conniption Kinship Gin, Yellow Chartreuse, Jack Rudy Elderflower Small Batch Tonic, Lemon Juice, Herbal Tincture
Jalapeño Business 16
Casamigas Jalapeño Tequila, Ancho Reyes Verde, Watermelon Purée, Lime Juice, Agave
Midnight Train to Georgia 12
Rittenhouse Rye, Aperol, Ramazzotti, Crème de Pêche de Vigne, Lemon Juice
A Love International 14
Aperol, Chinola, Lime Juice, Sparkling Rosé, Soda
Hibiskiss and Tell* 14
Caravedo Pisco, Hibiscus Syrup, Lemon Juice, Egg White
Western Road Flows 14
Knob Creek, Banane du Brésil, Espresso, Chocolate Bitters
A Yankee’s Life For Me 18
Diplomático Reserva Exclusiva, Appleton Estate Rum, Averna, Cherry Bitters
Inspired by the Classics
Vieux Carré 18
Knob Creek Rye, Cognac, Carpano Antica, Benedictine, Angostura Bitters
Sazerac 15
Rittenhouse Rye, Demerara, Peychaud Bitters, Absinthe Rinse
Soby’s New South Mules
Tito’s Mule 12
Tito’s Handmade Vodka, Lime Juice, Ginger Beer
Peach Mule 12
Deep Eddy Peach Vodka, Lime Juice, Orange Juice, Ginger Beer
Kentucky Mule 13
Elijah Craig Small Batch, Lime Juice, Ginger Beer
Soby’s New South Mocktails
A collection of non-alcoholic beverages for you to enjoy.
Just a Little Hibiskiss 5
Hibiscus Syrup, Lemon Juice, Soda
Best Day Ever 5
Dhos Bitter Orange Non-Alcoholic Liquor, Cream, Orange Juice, Sprite
Local Beers
Holy City Pilsner
Charleston, SC | 6
Coast Brewing Company “Kölsch”
Charleston, SC | 6
Liability Feral Garden Gnome Belgian Blonde
Greenville, SC | 8
Liability Mortal Wombat IPA
Greenville, SC | 8
Liability Ultra Secret Enigma Lager
Greenville, SC | 8
Sweetwater 420 Extra Pale Ale
Atlanta, GA | 5
Sierra Nevada Pale Ale
Mills River, NC | 6
Wicked Weed “Pernicious” IPA
Asheville, NC | 7
Edmund’s Oast “Bound By Time” IPA 16oz
Charleston, SC | 8
Westbrook IPA
Mt. Pleasant, SC | 7
New Belgium “Fat Tire” Amber Ale
Asheville, NC | 5
Craft Brews, Ciders, and Imports
Boldrock “Apple Cider”
Mills River, NC | 6
Edmund’s Oast Seasonal “Sour Cherry Pineapple” 16oz
Charleston, SC | 9
Founders Breakfast Stout
Grand Rapids, MI | 7
Stella Artois Lager
Belgium | 5
Weihenstephaner Hefe Weiss
Germany | 6
Allagash White Ale
Portland, ME | 7
Corona Extra
Mexico | 5
Daura Damm Gluten Free Lager
Barcelona, Spain | 5
Bell’s “Two Hearted” IPA
Kalamazoo, MI | 6
Athletic Upside Down (N/A)
Milford, CT | 6
Guinness
Ireland | 5
Domestic Beers
Bud Light
St. Louis, MO | 4
Michelob Ultra
St. Louis, MO | 4
Miller Lite
Milwaukee, WI | 4
Yuengling
Pottsville, PA | 4
Michelob Light
St. Louis, MO | 4