AUGUST 17-26, 2012
4TH ANNUAL
Feed Your Inner Food Enthusiast
FEST
RESTAURANT WEEK 3 FOR
$30
2 FOR
$20
BUY 1 GET 1
Visit UpstateFoodie.com or Facebook.com/foodiefest2012 for more information!
3 FOR
$30 OR 4 CHOICES FOR $40. CHOOSE ONE FOR EACH COURSE.
T
he concept of “shop local” has become increasingly
As always, American Grocery Restaurant’s menu will contain the freshest, seasonal ingredients from our local farmers and artisans.
popular in recent years. We want to take that one
step further and encourage you to “eat local.” Not only do our local restaurants offer amazing food, they are also committed to supporting our community. Many times the appetizing meal in front of you has been created from ingredients that were purchased from our local growers, dairies, and farms. Beyond that, our local restaurants are also well-known supporters of area non-profits and charities. By patronizing our local restaurants, you are making your own
Menus are subject to change daily based on availability of ingredients. Updated menus will be available for viewing at our website: www.americangr.com.
contribution to the Upstate of South Carolina. In recognition and appreciation of your support, our local restaurateurs are excited to be participating in the Fourth Annual Foodie Fest. As you peruse the options and make your reservations,
AGR only utilizes natural clean food sources, hormone and antibiotic-free livestock, sustainable fish choices, and local produce.
please note that restaurants have elected to present a “3 for $30,” “2 for $20,” or “Buy 1, Get 1” menu.
Eat local, enjoy local, and bon appétit!
S P O N S O R E D
B Y:
UpstateFoodie.com 2
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2 0 1 2
232.7665 • 732 S. Main Street
3 FOR
3 FOR
3 FOR
$30
$30
$30
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
STARTER
STARTER
STARTER
Corn Chowder
French Onion Soup
$15 OPTIONAL WINE PAIRING.
local corn chowder with a spicy, cold crab salad
Caprese Salad
local heirloom tomatoes, mozzarella, extra virgin olive oil, balsamic drizzle, fresh basil, smoked sea salt
Farmers Market Salad
Green Salad Shrimp Bruschetta Fried Calamari
Pimento Cheese Plate
ENTRÉE
ENTRÉE Lamb Meatloaf
traditional lamb meatloaf with red skin mashed potatoes, haricots verts, natural lamb jus reduction
Ratatouille
layers of local tomatoes, zucchini, summer squash, eggplant, red peppers in a fresh tomato broth
Striped Bass
shellfish broth, saffron risotto, haricots verts, and tomato butter
Shrimp Pasta
Shrimp Risotto
basil, marinated heirloom tomato, Parmesan
Garden Salad
cucumber, shaved vegetables, lemon vinaigrette
Seared Blackened Tuna
heirloom globe tomatoes, bacon, avocado, crumbled gorgonzola, and a soft poached farm egg, truffle vinaigrette house-made pimento cheese, flatbread crackers, okra spear
$15 OPTIONAL WINE PAIRING.
Beechwood Farms
Zucchini blossom, pickled jalepeño cornbread, chive
ENTRÉE Pekin Duck
Andouille Crusted Tilapia
sweet potato puree, sweet corn, tarragon, haricot vert
Oven Roasted Chicken
Seared Grouper
Shrimp Pasta 6-ounce Filet Mignon
heirloom polenta, summer squash, chive, malt vinegar
DESSERT
crowder peas, roasted eggplant, yellow pepper, pine nuts, white balsamic
Grilled Pork
Key Lime Pie Tiramisu
DESSERT
Bread Pudding
Cherry Clafoutis vanilla ice cream
fresh local shrimp, fusilli, pesto, roasted roma tomatoes, and parmigiano-reggiano
Flourless Chocolate Cake
Old Man Fig’s Ice Cream, vanilla anglaise
DESSERT
Pot de Créme
toasted marshmallow
Chocolate Cappuccino Cake Caramel Crème Brulee Berries & Cream
271.0046 • 802 S. Main Street
250.9193 • 115 N. Brown Street
241.3030 • 25 E. Court Street W W W
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3
2 FOR
3 FOR
$20
$30
$30
CHOOSE ONE FROM EACH GROUP.
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
GROUP ONE
STARTER
STARTER
Fried Green Tomatoes
Goat Cheese Tart Young Arugula Salad Shrimp & Corn Bisque Watermelon Salad Timm’s Mills Grits
STARTER 6 Jazzy Hot Wings New Orleans Style BBQ Shrimp Crawfish Etoufee Seafood Gumbo
SALAD Iceberg Wedge Salad Caesar Salad French Quarter Salad Rockefeller Salad
DESSERT Key Lime Pie Double Chocolate Bread Pudding White Chocolate Ganache Pecan Pie Bananas Foster’s Cheesecake GROUP TWO
ENTRÉE
4
3 FOR
F
topped with herbed cream cheese and a sweet red pepper relish
Beet Goat Cheese Bruschetta
roasted beets tossed with arugula, pine nuts, extra virgin olive oil and balsamic vinegar, then packed on top of goat cheese toast
Watermelon Gazpacho
chilled watermelon soup finished with a mint crème fraiche
ENTRÉE Sauteed Flounder
served with local ratatouille veggies and cavatappi pasta
Grilled Veal Skirt Steak
loaded red bliss potato salad, apple and arugula salad, and a tamarind bbq sauce
Broiled Argentina-Style Shrimp
marinated in chimichuri, broiled and served with grilled corn on the cob, and yucca mash, and topped with more chimichuri
DESSERT
ENTRÉE “Not Fried” Fried Chicken Thyme Roasted Black Grouper Coffee Braised Shortribs Crispy Duck Confit Carolina Trout Fillet
DESSERT Chocolate Bacon Ganache Anson Mills Golden Rice Pudding Local Blueberry Crumble Chocolate Walnut Torte Chocolate Hazelnut Praline Mousse Local Blackberries Stone Fruit Cobbler
Shrimp and Grits Grilled Blackened Salmon Grilled 14oz Pork Chop Roasted 16oz Stuffed Chicken
Chocolate Hazelnut Tartufo Blueberry Crumb Cheesecake Blackberry Crème Brulee
Our gracious, knowledgeable servers expertly prepared dishes and a remarkable wine and cocktail program that is best when experienced over and over. During Foodie Fest our menus will change nightly so you may enjoy multiple dining experiences with us. Please visit our website, HighCottonGreenville.com, to view tonight’s menu.
233.6009 • 631 S. Main Street
335.8222 • 116 N. Main Street
335.4200 • 550 S. Main Street
O O D I E
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2 0 1 2
3 FOR
$30
3 FOR
$30
BUY 1 GET 1
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
BUY ONE, GET ONE FREE
STARTER
STARTER
ENTRÉE
Calamari
Pulled Pork BBQ
Harissa Spiced Hummus Goat Cheese & Grilled Beet Salad Bisteeya: “Moroccan Pot Pie” Crispy Brussels Sprouts Grilled Red Onion & Heirloom Cherry Tomato Salad Porchetta Toasted Garlic Shrimp Roasted Mussels and Chorizo Moroccan Lamb Fried Goat Cheese Grilled Calamari
ENTRÉE Steak Frites Lazy Paella Even Lazier Paella Crispy Mediterranean Branzino Brik Chicken Chef ’s Catch of the Day Goat’s Milk Ricotta Cheese Gnudi Roasted Mushroom & Truffle Risotto Porcini Fettucce Tagliatelle
DESSERT
lightly breaded, marinara sauce
small or large platters
Iceberg Wedge
Pulled Smoked Turkey
applewood smoked bacon, tomatoes, bleu cheese crumbles, bleu cheese dressing
small or large platters
Beer Can Chicken
Caprese Salad
quarter or half
fresh mozzarella, tomatoes, fresh basil, balsamic reduction, pesto
St. Louis Style Ribs half slab
ENTRÉE
Tacos & Quesadillas
Maui Ribeye
Sandwiches & Wraps
island inspired marinade
Shrimp & Grits
The “Grubb” Burger Single Cylinder
andouille sausage, peppers, onions, Cajun cream sauce
10oz
Full Rack of Ribs
Vespa Veggie Burger
DESSERT
Chainsaw’s BBQ Chicken Sandwich
Chocolate Cake
Salads
choose bbq sauces or dry rubbed
Key Lime Pie
Lazy Brownie a la Goat Peach Hand Pie Vanilla Bean Crème Brulee Mango Tart
Banana Foster’s Cheesecake
679.5299 • 170 River Place
770.7777 • 941 S. Main Street
Buy 1 entrée up to $12 in value and get the 2nd entrée of equal or lesser value for free.
239.0286 • 930 S. Main Street W W W
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5
3 FOR
3 FOR
$30
$30
$30
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
STARTER
STARTER
STARTER
Scotch Egg
Overlook Grill Smoked Crab Cake
Baby Spinach and Brie Salad
warm Eden Farm’s Berkshire Bacon Dressing, caramelized green apple, red onions, dried cranberries, and candied pecans
a pub classic, homemade sausage, panko, sweet pepper relish, buttermilk dressing
New England Clam Chowder
mixed greens, cherry tomatoes, English cucumbers, carrots, red onion
grilled South Carolina peaches, soy caramel, wasabi drizzle, cucumber salad
Summer Tomato Soup
Grilled Romaine Wedge
Classic New England Clam served with Westminster crackers
ENTRÉE Pecan Crusted Trout
served over a Parmigiano potato gratin with an apple brandy chutney and crispy leeks
Canadian Grilled Salmon
blistered grape tomatoes, garlic haricot verts, fingerling potatoes, and a lemon dill beurre blanc
Chicken Piccata
served over fingerling potatoes and grilled asparagus with capers and lemon butter
Pesto Crusted Haddock
North Atlantic Haddock broiled and crusted with a pesto panko asiago crust, served with a sherry beurre blanc
House Salad
DESSERT Bourbon Crème Brulee Key Lime Pie Baileys Toffee Silk Pie
546.3535 • 40 W. Broad Street F
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2 0 1 2
beefsteak tomato, grilled asparagus, charred lemon aioli
Seared Ahi Tuna
crème fraiche, basil, sherry
fried oysters, Pernod buttermilk dressing
ENTRÉE
ENTRÉE
Pan Seared Scallops soba noodles, cucumber, smoked, pork broth
Braised Short Ribs
crushed yukon golds, pickled fennel, red wine jus
Pork & Polenta
hand cut pork loin, yellow polenta, spinach, balsamic reduction
DESSERT Candied Bacon Brownie
American honey bourbon ice cream
6
3 FOR
Grilled Butcher’s Steak
Gorgonzola roasted beefsteak tomato, grilled asparagus, Brazilian potato salad, worcestershire butter sauce
Shrimp And Grits – Low Country sauteed shrimp with country ham and kiwi in a spicy white wine cream
Grilled Chicken Breast
stewed black beans, rice, caramelized plantains, tomato relish
DESSERT Choice of House Made Dessert
Goat Cheese Cheesecake lemon curd, berries
Peach Cobbler
traditional topping, vanilla ice cream
373.7300 • 116 S. Main Street
271.9700 • 601 S. Main Street
3 FOR
3 FOR
3 FOR
$30
$30
$30
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
CHOOSE ONE FOR EACH COURSE.
STARTER
STARTER
STARTER
Gourmet Greens
Steak House Salad
tender field greens tossed with toasted almonds, cranberries, and crumbled Clemson bleu cheese tossed with a balsamic vinaigrette
Seafood Bisque
shrimp, crab, and scallops in a creamy lobster and sherry bisque
ENTRÉE
Iceberg, arugula and baby lettuces with grape tomatoes, red onions, garlic croutons, and your choice of dressing (Blue Cheese, Remoulade, Thousand Island, Ranch or Vinaigrette).
Caesar Salad
Fresh crisp romaine hearts tossed with romano cheese and a creamy Caesar dressing. Topped with parmesan-black pepper crisps.
She Crab Soup
splash of sherry, crab roe, a Soby’s signature dish
BLT Wedge
preserved tomatoes, sourdough croutons, Benton’s Tennessee Mountain Bacon, creamy blue cheese dressing
Watermelon Salad
Split Creek Feta, arugula, balsamic reduction
ENTRÉE
Grilled Hanger Steak
8-ounce Certified Angus Hanger Steak grilled to perfection served over whipped potatoes and julienne vegetables
Blackened Salmon
served with whipped potatoes and sautéed spinach and finished with crawfish creole sauce
ENTRÉE
Crab Cakes
sweet corn maque choux, mashed potatoes, haricot verts, remoulade, a Soby’s classic and favorite
Stuffed Chicken Breast
Oven-roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.
Sliced Flat Iron Steak
Pork Tenderloin
applewood smoked bacon, mashed potatoes, broccolini, habañero butter sauce, a guest favorite since the beginning
Crispy Fried NC Trout
Lemon Chicken
A rich, flavorful 8-ounce cut, seasoned to perfection and broiled to your liking. Sliced before service for your added enjoyment.
mashed potatoes, blacken haricot verts, heirloom tomatoes, blue crab fondue
Herb Crusted Haddock
Broiled and served with lemon, butter and parsley.
Salmon Fillet
DESSERT
sautéed chicken breast served with whipped potatoes, sautéed spinach, and lemon caper sauce
herb crusted haddock served over chorizo orzo
Banana Cream Pie
DESSERT
DESSERT
Vanilla Bean Crème Brulee
Bread Pudding with Whiskey Sauce
Soby’s signature dessert with a short crust with whipped cream, white chocolate pastry cream and fresh banana slices topped off with shaved white chocolate curls and sprinkled with cocoa
Key Lime Pie
Key Lime Pie
Chocolate Layered Cake Vanilla Bean Pannacotta with Fresh Fruit
Chocolate Kahlua Torte
232.8999 • 648 S. Main Street
248.1700 • 851 Congaree Road
232.7007 • 207 S. Main Street W W W
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