cuisine

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

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

Southern Taste

Country Ham and Brussels   12
Herb Whipped Goat Cheese, Hot Honey

Fried Green Tomatoes     9
Haricots Vert, Pimento Fondue, Crispy Carrots

Spicy Pimento Cheese    9
Crispy Pita, Pickled Okra, Espelette

Soup & Salads

 Soby’s She Crab Soup  9
Aged Sherry, Crab Roe

Butternut Squash Bisque
Chili Oil, Maple Candied Hazelnuts

Tyger River Greens Salad   14
Tyger River Greens, Clemson Bleu Cheese, Candied Pecans, Cider Vinaigrette

Chopped Salad   12
Bacon, Cranberries, Boiled Egg, Parmesan and Crushed Black Pepper Dressing

Entrées

Thanksgiving Plate   28
Glazed Turkey, Cranberry Relish, Sage and Tasso Dressing, Gravy, Maque Choux, Haricot Verts, Mashed Potato

Crab Cakes   29
Sweet Corn Maque Choux, Haricots Vert, Mashed Potatoes, Remoulade

Fried Chicken    25
Black Truffle and Jambon De Paris Mac and Cheese, Broccolini, Hot Honey

Grilled Verlasso Salmon*   32
Carolina Gold Rice Pilaf, Espelette Spiced Cauliflower, Yuzu Butter Sauce, Chive Oil

Braised Beef Short Rib   38
Black Truffle and Parmesan Grits, Braised Local Greens, Guanciale, Rosemary Jus

Shrimp and Grits  26
Andouille Sausage, Piquillo Peppers, Grana Padano, Tarragon, Tomato Cream Sauce

Cider Brined Heritage Pork Chop   32
White Beans, Growing Greens Farms Root Vegetables, Covington Sweet Potato, Mustard Jus, Apple Chutney

Braveheart Angus Beef Filet*  45
Pecorino Pommes Anna, Celery Root Sofrito, Pea Puree, Black Garlic Molasses Jus

Desserts

 White Chocolate Banana Cream Pie  9
Short Crust, White Chocolate Banana Whipped Cream, Shaved White Chocolate

Cardamom Panna Cotta  13
Caramelized Granny Smith Apple, Candied Pecan

Pumpkin Cheesecake   12
Roasted White Chocolate Cream, Gold Pumpkin Seeds

Executive Chef Kyle Swartzendruber
Pastry Chef Tarciani Harger
Sous Chef Rickie Harrison
Sous Chef Carson Veit
Sous Chef Bo Alesia

*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.

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.

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

Soby’s Art of the Cocktail

Soby’s Signature Old Fashioned  22
Soby’s 25^th 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