cuisine

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

Dark Spore Mushrooms   14
Butter Bean Puree, Crispy Kale, Sherry Glaze, Toasted Ciabatta

Spicy Pimento Cheese   9
Crispy Pita, Pickled Okra, Espelette

Mussels Mariniere   16
PEI Mussels, Bacon, Leeks, Manzanilla Sherry, Cream, Toasted Ciabatta

Boudin Balls  15
Merguez Sausage, Charleston Gold Rice, Red Onion Jam, Saffron Aioli

Foie Gras Mousse  28
Hibiscus Gel, Pickled Vegetables, Rise Bakery Baguette

SOUPS & SALADS

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

Growing Green Family Farms Beet Salad  13
Pickled Shallot, Forx Farm, Cheese, Baby Arugula, Cashew Cream, Toasted Brioche Breadcrumbs

Tyger River Greens Salad  13
Clemson Bleu Cheese, Candied Pecans, Apple, Cider Vinaigrette

Charred Brussels Sprouts Salad  12
Kale, Cranberry, Crispy Bacon, Goat Cheese, Dijon Vinaigrette

 

SIDES


Sized to Share    8
Sweet Corn Maque Choux
Broccolini
Truffle Mac n Cheese
Farro Hash
Mashed Potatoes
Haricots Verts
Anson Mills Creamed Farmer Peas

 ENTREES

Snapper  36
Farro Grana Arso, Marinated Tomatoes, Broccolini, Andouille, Champagne Beurre Blanc

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

North Carolina Trout  32
Potato and Leek Velouté, Crispy Sunchokes, Shaved Fennel, Greens, Orange Citronette

Braised Beef Short Rib  38
Caramelized Shallot Whipped Potatoes, Snap Peas, Roasted Turnips, Gremolata, Black Garlic Molasses Jus

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

Pan Seared Scallops*  38
Frisée, Poached Apple, Roasted Beets, Creamer Potatoes, Carrot Puree, Bacon Vinaigrette

Low Country Tea Brined Pork Tenderloin* 28
Anson Mills Creamed Farmer Peas, Dark Spore Mushrooms, Radish, Lacinato Kale, Apricot BBQ

Braveheart Angus Beef Filet*  42
Cauliflower Mousseline, Roasted Potatoes, Broccolini, Pickled Red Onions, Chimichurri Rojo

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

Make a Reservation

dessert

A sweet way to end your meal!

Limoncello Ricotta Cheesecake 12
Graham Crumb Crust, Local Strawberry Compote

Pistachio Layer Cake  13
Silky Smooth Cream, Chocolate Ganache, Raspberry Ice Cream

Vanilla Creme Brûlée  (gf) 10
Carolina Peach, Cinnamon Cookie

Coffee, Bread and Milk  10
Spiced Brazilian Bread, Due South Coffee Ice Cream, Milk Crumble, Dulce De Leche Caramel

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

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

Meat and Artisan Cheese Board   21
Chef’s Selection of Cured Meats and Artisan Cheeses with Pickled Vegetables, Spiced Nuts and Preserves

Tyger River Greens Salad   12
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) Seared or Fried – 11
Crab Cake (1) – 12
Grilled Chicken Breast – 12
Seared Salmon – 12

Sides

Bacon        4

Sausage Links     4

Breakfast Potatoes    4

Grits    4

Entrees

Challah French Toast 14
Strawberry Compote, Lemon Vanilla Whipped Ricotta, Pure Maple Syrup, Sausage Links

Grain Bowl   14
Greek Yogurt, Mixed Grains, Wildflower Honey, Fresh Fruit, Candied Pecans

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*

Lox And Bagel  18
Everything Bagel, Smoked Salmon, Capers, Red Onion, Heirloom Tomato, Lemon Scented Cream Cheese

Fried Green Tomato Benedict  16
Fried Eggs, Canadian Bacon, Pimento Cheese Fondue, English Muffin, Crispy Potatoes

Short Rib Hash  17
Breakfast Potato, Green Kale, Pickled Red Onion, Sunny Side Up Egg*, Bloody Mary Sauce

Chicken Fried Steak Sandwich  15
Brioche Bun, Hot Sauce Cured Egg, Arugula, 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

Brunch Beverages

Table 301 Mimosa   3.01

St. Mimosa    8
Prosecco, Splash of St. Germain

Grand Mimosa   20
Perrier-Jouët, 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.

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.

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, Wine Director Joe Crossan’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 Soby’s Advanced Sommelier Liz Mitchell along with Wine Director Joe Crossan, and two in-house sommeliers to assure that the restaurant has the most knowledgeable service staff in the southeast.  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 them 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 club 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

The Lady Diana    12
In Memory of Diana DeCastro
Tito’s Vodka, Lime, Peach, Banana, Pineapple, Mango Purée

Soby’s Signature Old Fashioned   18
Soby’s 20th Year Makers Mark Private Select, Demerara, Black Walnut Bitters
(Switch your bourbon to Sweetens Cove  60)

Midnight Train to Georgia 12
Rittenhouse Rye, Aperol, Ramazzotti, Peach, Lemon

Last Drive Down Main  12
Plantation 3 Star, RumHaven, Vanilla Bean, Pineapple, Lime

Don’t Mess With Texas  14
Knob Creek, Red-Pepper-Infused Honey, Lemon, Egg White

Jack Of All Trades   11
Beefeater, Aperol, Lillet Blanc, Jack Rudy Elderflower, Lemon

Smoke Show   14
Blackberry-Infused Mezcal, Passionfruit, Agave, Lime

Mint To Be  11
Pimm’s, Gunpowder Gin, Mint, Cucumber, Lemon, Earl Grey

South Of The Border  12
Tequila, Ancho Reyes, Guava, Agave, Lime

Inspired by the Classics

Boulevardier  15
Elijah Craig Rye, Campari, Dolin Rouge Vermouth

20th Century Cocktail   10
Beefeater Gin, Lillet Blanc, Créme De Cacao, Lemon

Soby’s New South Mules

Tito’s Mule 11
Titos Vodka, Lime, Ginger Beer

Peach Mule 11
Deep Eddy Peach Vodka, Lime, Orange, Ginger Beer

Kentucky Mule 12
Elijah Craig Bourbon, Lime, Ginger Beer

Soby’s New South Mocktails

A collection of non-alcoholic beverages for you to enjoy.

Pineapple Ginger Fizz   4
Spicy Ginger Syrup, Pineapple, Lime, Soda

Folly Dreams    4
Coconut Milk, Orange Juice, Pomegranate, Soda

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

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