Foodie Fest 2012 by Community Journals

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.

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

O O D I E

E S T

2 0 1 2

232.7665 • 732 S. Main Street

3 FOR

$30

CHOOSE ONE FOR EACH COURSE.

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

. U

P S T A T E

O O D I E

C O M

2 FOR

3 FOR

$20

$30

CHOOSE ONE FROM EACH GROUP.

CHOOSE ONE FOR EACH COURSE.

GROUP ONE

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

3 FOR

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

E S T

2 0 1 2

3 FOR

$30

3 FOR

$30

BUY 1 GET 1

CHOOSE ONE FOR EACH COURSE.

BUY ONE, GET ONE FREE

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

. U

P S T A T E

O O D I E

C O M

3 FOR

$30

CHOOSE ONE FOR EACH COURSE.

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

O O D I E

E S T

2 0 1 2

beefsteak tomato, grilled asparagus, charred lemon aioli

Seared Ahi Tuna

crème fraiche, basil, sherry

fried oysters, Pernod buttermilk dressing

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

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

$30

CHOOSE ONE FOR EACH COURSE.

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

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

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

. U

P S T A T E

O O D I E

C O M