Foodie Fest 2015

7th ANNUAL

August 20–30, 2015

The concept of “shop local” has become

increasingly popular in recent years. At Community Journals we have always supported local businesses and, for the 7th year in a row, we want to encourage you to “eat local,” too. Our local restaurants not only offer amazing food, but 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 contribution to the Upstate of South Carolina.

In recognition and appreciation of your support, 24 local restaurants are excited to be participating in the Seventh Annual Foodie Fest, brought to you by the Greenville Journal. We have a wide variety of restaurants located all over the Greenville area.

As you peruse the options and make your reservations, please note that this year’s restaurants have opted to put their BEST FOOD FORWARD and offer you special Foodie Fest menus at special Foodie Fest prices.

Is there a restaurant that you have been dying to try?

Well this is the time! Take this special insert out of the Journal. Share it with your family and friends. Go online and enter to win a $50 gift card. And then…pick up the phone and make a reservation today!

. . l a c o l y o j n e , l a c o l Eat

, ! t i t e p p A B on FACEBOOK.COM/U P STAT E F OODIE F E ST

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3 FOR $35

3 FOR $30

COURSES

732 S. Main Street Greenville 29601 | 864.232.7665

COURSES

912 S. Batesville Road Greer 29650 | 864.848.9966

Starters WATERMELON GAZPACHO As always, American Grocery Restaurant’s menu will contain the freshest, seasonal ingredients from our local farmers and artisans.

Menus are subject to change daily based on availability of ingredients. Updated menus will be available for viewing at our website: www.americangr.com.

AGR only utilizes natural clean food sources, hormone and antibiotic-free livestock, sustainable fish choices, and local produce.

Prawn and Grilled Pineapple Salsa, Cilantro Emulsion

GRILLED PEACH AND HEIRLOOM TOMATO SALAD

Honey Whipped Goat Cheese, Thyme Roasted Almonds, Baby Arugula, Maple Vinaigrette

PATE MAISON

GRILLED PORK TENDERLOIN “MILANESE”

Fine Herb Marinade, Baby Arugula, Parmesan, Heirloom Tomato Salad, Warm Lemon Caper Sauce

HOUSE MADE SPICY TASSO HAM WITH SWEET CORN GNOCCHI Local Zucchini, Dandelion Greens, Roasted Tomato Cream

Dijon Mustard, Cornichon, Olive Oil and Sea Salt Crostini

Entrees MOROCCAN SPICED SEARED NORTH CAROLINA RAINBOW TROUT Grilled Artichokes and Greens, Preserved Lemon Couscous Salad, Harissa Vinaigrette

Dessert NUTELLA CRÈME BRULEE

Toasted Hazelnuts, Banana Shortbread

LEMON CURD AND FRESH BERRY TART Vanilla Blackberry Coulis

HOMEMADE SPICE CAKE Cream Cheese Frosting, Candied Pecans

Optional wine pairing for $15

3 FOR $30 COURSES

2660 Poinsett Highway Greenville 29609 | 864.271.7877

First Course EGGPLANT CAPRESE

fried eggplant medallions, fresh mozzarella, roasted peppers, basil vinaigrette

MUSSELS CHARDONNAY

New Zealand mussels, diced tomatoes, capers, EVOO, red pepper flakes

Entrées

Served with a Caesar Salad or Balsamic Vinaigrette Salad

FILET MIGNON SALTIMBOCCA

802 S. Main Street Greenville 29601 | 864.271.0046

Starters BEET SALAD

Roasted red beets, split creek farm goat cheese, artisan lettuce, citrus vinaigrette, spicy pecans

SOUP DU JOUR

Chef’s daily creation

Entrees CHILI RUBBED DUCK

Local peas, roasted red potatoes, natural demi, pinot syrup

GRILLED MAHI

Butterflied and stuffed with prosciutto and fontina cheese; porcini-chianti reduction, gnocchi

Red rice, summer squash, herb veloute

KING CRAB MANICOTTI

Red bliss mashed potatoes, haricots verts, bacon tomato sauce

Delicate crepes filled with ricotta, asiago, and crab; baked in a red sauce; topped with shrimp, béchamel sauce and mozzarella

Desserts LEMONCELLO MASCARPONE CAKE HAZELNUT GELATO WITH LADY FINGERS

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3 FOR $30 COURSES

F O O D I E FE ST 201 5

LAMB MEATLOAF

SOUTHERN FRIED CHICKEN

Red bliss mashed potatoes, haricots verts, southern white gravy

Dessert KEY LIME PIE CARAMEL CREME BRÛLÉE

3 FOR $30

3 FOR $30

COURSES

1025 Woodruff Road Greenville 29607 | 864.704.1555

First Course WATERMELON, TOMATO, FRESH MOZZARELLA SALAD

Tossed with peppercorn honey vinaigrette

CAJUN BBQ SHRIMP

COURSES

550 S. Main Street Greenville 29601 | 864.335.4200

Appetizers SHE CRAB SOUP

NATURAL AIRLINE CHICKEN BREAST

sherry, fresh chives

A TANGLE OF BABY LETTUCES

forbidden black rice, summer squash, Tuscan salsa verde

HOMEMADE SOUP OF THE DAY

shaved garden crudités, sunflower seeds, balsamic vinaigrette

BLT, CAESAR OR MIXED GREENS

BEEF CARPACCIO*

potato puree, blistered okra, bacon-bourbon jus

With rosemary focaccia

Main Course ANCHO GRILLED PORK TENDERLOIN

thinly sliced raw beef, capers, Parmigiano-Reggiano, aged red wine-dijon vinaigrette

Desserts DARK CHOCOLATE TERRINE

Avocado quesadilla, ancho demi glaze and fresh Pico de Gallo.

Entrees

CITRUS GRILLED MAHI

MAVERICK SHRIMP & GRITS

Topped with avocado and grilled corn salsa; served with cous-cous salad

WOOD GRILLED HANGER STEAK

Served with Fired Up Steak Sauce and green Chile mac and cheese

PORK TENDERLOIN

coconut ice cream, marshmallow, spiced peanuts

stone ground yellow corn grits, country ham, Andouille sausage, tomato scallion pan sauce

GRAND MARNIER CRÈME BRÛLÉE fresh berries

SUNBURST FARMS TROUT

Desserts LEMON CUSTARD CAKE WITH SUMMER BLUEBERRIES CHOCOLATE BROWNIE SUNDAE

LOCAL PEACH-ALMOND CRUMBLE

quinoa griddle cake, shell bean-forest mushroom fricassee, sweet corn mousseline

vanilla bean ice cream

KEY LIME PIE WHITE CHOCOLATE SAUCE

3 FOR $25

COURSES

115 Pelham Road #15 Greenville 29615 | 864.241.5355

Main Course First Course SEARED AHI TUNA

HIBACHI RED SNAPPER

Grilled red snapper fillet served sizzling style with mixed vegetables

STIR-FRIED CLAMS

Thinly sliced Ahi tuna served with fresh cucumber, orange and soybeans topped with ponzu dressing.

Cantonese style little neck clams stir-fried with onion, bell pepper, and onion

BLOOMING EGGPLANT

GREEN CURRY CHICKEN

Freshly sliced tempura eggplant lightly breaded and topped with crispy noodles, crispy onions, cilantro, green onions, and Asian chili sauce

Green curry sauce with chicken, coconut milk, bell pepper, eggplant, mixed vegetable and basil

CRISPY SPRING ROLLS (2 PCS)

Shrimp, chicken and beef with angel hair rice noodles, onion, bell peppers, green onions and carrot stir-fried with curry

Crispy spring roll filled with chicken, clear noodles, onions and carrots served with Thai sweet sauce.

Also, available as vegetarian.

SINGAPORE MEI FUN

Dessert FRIED BANANAS

Fresh bananas breaded with coconut and sesame seeds, deep fried and topped with coconut cream and cinnamon. Served with ice cream on the side.

3 FOR $30 COURSES

318 S. Main Street Greenville 29601 | 864.467.9777

Starter CUP OF SOUP DU JOUR LARKIN’S HOUSE SALAD CAESAR SALAD

Entrée 5OZ. FLAT IRON STEAK

Roasted Potato Medley, Asparagus, Natural Thyme Jus

SOUTH CAROLINA CERTIFIED STRIPED BASS

Three Cheese Polenta, Broccolini, Sweet Chili-Lemon Sauce

TEQUILA CHICKEN

Jerk Spiced, Mango, Roasted Sweet Chili’s, Roasted Potatoes, Tequila –Key Lime & Cilantro Sauce

Dessert PEACH CHEESECAKE VANILLA CRÈME BRULEE KEY LIME PIE

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2 FOR $20

3 FOR $30

COURSES

COURSES

170 Riverplace Greenville 29601 | 864.679.5299

941 South Main Street Greenville 29601 | 864.770.7777

1st Course

First Course

CRISPY BRUSSELS SPROUTS

MIXED GREENS SALAD

Serrano ham, shaved manchego, sherry glacé

Candied Pecans, Dried Blueberries, Crumbled Goat Cheese, Citrus Vinaigrette

TOASTED GARLIC SHRIMP

Blistered tomatoes, feta, ouzo, arugula

FRIED GREEN TOMATOES

ASPARAGUS RISOTTO

Cornmeal Breaded Green Tomatoes, Pimiento Cheese, Sriracha Aioli

MOROCCAN LAMB

Chargrilled Jerk Shrimp, Pineapple Salsa

2nd Course

CHILI RUBBED PORK LOIN W/ APRICOT GLAZE

Lemon, tomato, parmesan, chives

CARIBBEAN JERK SHRIMP

Braised shank, warm pita, cucumber yogurt, plantain chips

Main Course Creamy Stone Ground Grits, Sautéed Spinach

EVEN LAZIER PAELLA

GRILLED SOY-GINGER TUNA

“Bomba” rice, roasted chicken, housemade chorizo sausage, sofrito broth

Wasabi Mashed Potatoes, Grilled Asparagus

PAN ROASTED RED SNAPPER

BISTRO FILET ASADA

Garbanzo beans, roasted tomatoes, squash, lemon-curry broth

Black Bean & Corn Salsa, Chorizo Mac & Cheese, Grilled Haricots Verts

BLACK PEPPER FETTUCE

Blue crab, tomatoes, arugula, calabria chiles, parmesan

Desserts

SPANISH PIZZA

BANANA FOSTER’S SPLIT

*Menu items subject to change due to availability

KEY LIME PIE

Chorizo, caramelized onions, calabria chiles, manchego

3 FOR $30

3 FOR $25

COURSES

COURSES

40 W. Broad Street Greenville 29601 | 864.546.3535

The Nose Dive – Foodie Fest 2015 116 S. Main Street Greenville 29601 | 864.373.7300 3 courses for $25

st

1 Course (choose one) • • • •

Appetizers GOURMET GREENS SHE CRAB SOUP

Entrées CHICKEN PICATTA SHRIMP & GRITS

ATLANTIC SALMON

Grilled over herb potato cake and a grilled peach chutney

STEAK FRITES

Grilled flat iron steak with an onion demi and crispy fries

Desserts BOURBON BUTTERSCOTCH CRÈME BRÛLÉE PEANUT BUTTER PIE CHOCOLATE GINGER POT DÉ CRÈME

1st Course

GRIT “TOTS”

Pulled pork, cornmeal, chili jam

2nd Course (choose one) • • •

EGG FOO YOUNG WITH SHRIMP AND SCALLOPS

Chicken and Waffles – Buttermilk Brined Springer Mountain Chicken Breast, Sweet Potato Waffles and Six and Twenty Maple Gastrique Egg Foo Yung with Shrimp and Scallops – Seasonal Vegetables, Shrimp and Scallops with Vegetable-­‐ Cashew Fried Rice Truffle Lobster Burger – HS Beef, Black Truffle-­‐Lobster Salad, Warm Brie, Lettuce and Tomato

HEIRLOOM TOMATO PIE

Goat cheese and microgreen salad

HERB BISCUITS AND PARMESAN GRAVY

3rd Course (choose one) • •

Pan seared chicken with a white wine caper sauce Sautéed shrimp with a Tasso gravy over pepper jack grits

GRIT “TOTS” -­‐ Pulled Pork, Cornmeal, Chili Jam Heirloom Tomato Pie -­‐ Goat Cheese and Microgreen Salad Herb Biscuits and Parmesan Gravy -­‐ Fresh Herb Drop Biscuits, Parmesan Gravy and Crispy Prosciutto Green Tomato Gazpacho – Buttermilk, Poblano, Avocado, Green Tomato and Spices with Roasted Tomato Crème Fraiche

•

Bacon Brownie – Dark Chocolate and Candied Bacon Nose Dive Banana Split – Potato Chip Crusted Banana, B-­‐52 Caramel Sauce, Tahitian Vanilla Ice Cream, Fresh Whipped Cream and Strawberries Millionaire Pie – Peanut Butter Mousse, Chocolate Ganache and Graham Cracker Crust

Fresh herb drop biscuits, parmesan gravy and crispy prosciutto

GREEN TOMATO GAZPACHO Buttermilk, poblano, avocado, green tomato and spices with roasted 116 South Main Street, Greenville SC 29601 tomato crème fraîche TheNoseDive.com | 864.373.7300

2nd Course CHICKEN AND WAFFLES

Buttermilk brined Springer Mountain Chicken Breast, sweet potato waffles and Six and Twenty Maple Gastrique

Seasonal vegetables, shrimp and scallops with vegetable-cashew fried rice

TRUFFLE LOBSTER BURGER HS Beef, black truffle lobster salad, warm brie, lettuce and tomato

3rd Course BACON BROWNIE

Dark chocolate and candied bacon

NOSE DIVE BANANA SPLIT

Potato chip crusted banana, B-52 caramel sauce, tahitian vanilla ice cream, fresh whipped cream and strawberries

MILLIONAIRE PIE

Peanut butter mousse, chocolate ganache and graham cracker crust

*Menu items subject to change due to availability

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F OO D I E FE ST 201 5

2 FOR $25

3 FOR $30

COURSES

COURSES

246 N. Pleasantburg Drive Greenville 29607 | 864.233.4651

601 S. Main Street Greenville 29601 | 864.509.0142 Passerelle Bistro – Foodie Fest 2015

3 Courses for $30

1st Course

1st Course (choose one)

EACH DINNER INCLUDES ONE GLASS OF CHAMPAGNE OR WINE

•

Stuffed Calamari

•

Heirloom Tomato Salad with Clemson Blue Cheese

•

Mussels Passarelle

STUFFED CALAMARI HEIRLOOM TOMATO SALAD

with clemson blue cheese

nd

2 Course (choose one)

Starters MOZZARELLA SALAD

Served with Pickled Onions, Basil, Cucumber and Olive Oil

•

Greenbrier Pork Rib Chop, Carrot Puree, Local Mushrooms and Squashes, Peach Gastrique

•

Swordfish, Roasted Garlic Quinoa, Charred Corn and Crab Relish, Passion Fruit Vinaigrette

2nd Course

3rd Course (choose one) •

Served with Sesame Seaweed Salad and Ponzu Sauce

PULLED PORK GRIT CAKE

Steak au poivre, sweet potato salad and haricot verts

COLD SMOKE SALMON ROULADE

Served with Jack Daniels Sauce

MUSSELS PASSARELLE

•

Grand Marinier Crème Brulee, Lemon Thyme Shortbread

STEAK AU POIVRE

•

Sweet potato salad and haricot verts Banana Pain Perdu, Chocolate Gelato and Chocolate Truffle Glaze

•

Berry Clafoutis, Amaretto Gelato, Toasted Almonds

GREENBRIER PORK RIB CHOP

Carrot puree, local mushrooms and squashes, peach gastrique

SWORDFISH

Roasted garlic quinoa, charred corn and crab relish, passion fruit vinaigrette 601 South Main Street, Greenville, SC 29601

Entrees STUFFED FLOUNDER

Served with Mustard Beurre Blanc

FREE RANGE CHICKEN PICCATA With Lemon Caper Sauce and Rice Pilaf

3rd Course

PasserelleinthePark.com | 864. 509.0142

GRAND MARNIER CRÈME BRULEE Lemon thyme shortbread

BANANA PAIN PERDU

Chocolate gelato and chocolate truffle glaze

SEAFOOD PASTA

Shrimp and Scallops with Lobster Cream Sauce

BERRY CLAFOUTIS

Amaretto gelato, toasted almonds *Menu items subject to change due to availability

3 FOR $30

3 COURSES FOR $35 4 COURSES FOR $45 5 COURSES FOR $55

COURSES

103 N. Main Street Suite 10 Greenville 29601 | 864.239.0164

10 Road of Vines Travelers Rest 29690 | 864.516.1715 Closed Sunday and Monday

Sample Menu Starter MIXED FIELD GREEN SALAD CAESAR SALAD

Entrée Choices 5OZ. FILET MIGNON

with french green beans and roasted garlic mashed potatoes

BLACKENED PORK CHOP

topped with caramelized onions served with creamy Mac N Cheese

PARMESAN CRUSTED SALMON

with a tomato herb beurre blanc served with vegetable risotto

Dessert CHEESECAKE CHOCOLATE BUNDT CAKE

HAND ROLLED RICOTTA CAVATELLI Dry Aged Limestone Farms Veal Bolognese, Parmesan

CHARRED HOUSEMADE RYE AND PEACH SALAD

Split Creek Farms Goat Cheese, Local Arugula, Shaved Red Onion

COLDWATER OYSTERS ON THE HALF SHELL (3) Sparkling Cucumber Granita, Lemon Yogurt, Torn Mint

SMOKED HIGH VALLEY FARMS TROUT SPREAD

Housemade Buckwheat “Wheat Thins”, Pickled Onion

RESTAURANT 17 CHARCUTERIE BOARD Housemade Pickles, Beer Mustard, Toast Points

NATURAL DUCK CONFIT CANELONES

Caramelized Shallot, Smoked Paprika

MARINATED HEIRLOOM TOMATOES

Grilled Baby Red Romaine, Anchovy, Fromage Blanc, Sweet and Sour Cucumber

SEARED JUMBO ATLANTIC SCALLOP

Parsnip Puree, Herb Salad, Brown Butter Jus

MANCHESTER FARMS QUAIL

Chicken Sausage, Heirloom Beans, Roasted Local Peppers, Benne Seeds, Charred Scallion

HIGH VALLEY FARMS RAINBOW TROUT Roasted South Carolina Peaches, Japanese Eggplant, Smoked Onion, Preserved Tomato

CHEF’S SELECTION VEGETABLE PLATE

Selection of Local Vegetables and Regional Grains

GRILLED GRASS-FED GEORGIA FLANK STEAK

Anson Mills Farro Antica, Baby Squash, Artisan Tomatoes, Salsa Verde, Local Mushrooms

ROASTED HEIRLOOM SQUASH CAKE Roasted Pistachios, Asian Pears, Spiced Squash Puree, Honey Ice Cream

FRESH FRIED SOURDOUGH BEIGNETS Shaved Dark Chocolate, Powdered Sugar

CHOCOLATE CHESS PIE

Local Buttermilk Ice Cream, Malt Powder

FACEBOOK.COM/U P STAT E F OODIE F E ST

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3 FOR $30

3 FOR $30

COURSES

8595 Pelham Road Greenville 29615 | 864.672.9040

COURSES

648 S. Main Street Greenville 29601 | 864.232.8999

Appetizers TOMATO BISQUE WITH HONEY CROUTONS GOURMET GREENS

Appetizers GOURMET GREENS SEAFOOD BISQUE

BROCCOLI SALAD

Entrées

Aged cheddar, red wine dressing, smoked bacon, golden raisins

STEAK FRITES

Entrées PAN SEARED SALMON

Chive-grit fritter, tomato-bacon ragout, port reduction

FLAT IRON STEAK

Peppercorn sauce, Parmesan truffle fries, arugula salad

SHRIMP & CLAM PASTA

Chorizo butter, angel hair pasta, tomato, scallion, toasted almonds

AIRLINE CHICKEN BREAST

Tasso creamed spinach, thyme jus, apple-walnut crumble

Desserts

Pepper-crusted flat iron steak served with gastrique-tossed fries and a caramelized onion bordelaise

CHICKEN GORGONZOLA

Penne pasta with grilled chicken served with a rich Gorgonzola cream sauce

THE COMPANY CRAB CAKES

Colossal lump crab cakes served with herbed spinach orzo pasta and beurre blanc

BLACKENED SALMON

Blackened and served with whipped potatoes and sautéed spinach, finished with crawfish Creole sauce

Desserts

SALTED CARAMEL CRÈME BRÛLÉE PEANUT BUTTER TORTE with Strawberry Jam

BOURBON BUTTERSCOTCH CRÈME BRÛLÉE PEANUT BUTTER PIE

LEMON TART

CHOCOLATE GINGER POT DÉ CRÈME

with Raspberry

3 FOR $30

3 FOR $35

COURSES

COURSES

220 N. Main Street Greenville 29601 | 864.298.2424

851 Congaree Road, Suite A Greenville 29607 | 864.248.1700

Course one OVEN ROASTED HEIRLOOM TOMATO BISQUE

Main Course WILD MUSHROOM RAVIOLI

Grilled cheese crouton and fresh cracked pepper

Shitake mushrooms, fresh herbs and roasted pepper oil

DUCK CONFIT STREET TACOS

HARVEST VEGETABLE CURRY BOWL

Cilantro lime crema, fresh feta cheese, tomatillo relish

PANZANELLA SALAD

Shaved red onion and hot house cucumbers, spinach, feta, and toasted baguette with champagne oregano vinaigrette

Course Two BACON WRAPPED MEATLOAF Olive oil whipped Yukon potatoes and house-made peppery tomato jam

LOW COUNTRY SHRIMP AND GRITS

Adluh mills grits, Benton’s Tennessee bacon, roasted garlic and onion gravy

Spicy coconut panang curry and fragrant basmati rice

Course Three CHOCOLATE HAZELNUT MOUSSE

Bruleed marshmallow and housemade graham cracker

STRAWBERRIES AND CREAM PANNA COTTA

First Course STEAK HOUSE SALAD

Iceberg, arugula and baby lettuces with grape tomatoes, red onions, garlic croutons and your choice of dressing

LOUISIANA SEAFOOD GUMBO

A staple of our New Orleans heritage, this rich stew-like soup features a deep, dark roux and is seasoned for maximal flavor with onions, celery, garlic, bell pepper, okra, shrimp, crabmeat & andouille sausage

STUFFED CHICKEN BREAST Oven-roasted double chicken breast stuffed with garlic-herb cheese and served with lemon butter

SALMON FILLET

Broiled and served with lemon, butter and parsley

FILET & SHRIMP

A 6-ounce version of our tender filet, paired with lightly blackened & grilled jumbo shrimp

Dessert MINI BREAD PUDDING WITH WHISKEY SAUCE Our definitive version of a traditional New Orleans favorite

Vanilla cream and macerated berries

TENNESSEE MUD

Jack Daniels infused chocolate mousse, crushed pistachio and Oreo dirt topping

Foodie Fest Restaurant Week 1-2-3 Bonus Add any side, $1 off menu price Add any dessert, $2 off menu price Add any appetizer, $3 off menu price

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F O O D I E FE ST 201 5

3 FOR $30 COURSES

477 Haywood Road Greenville 29607 | 864.297.7244

3 FOR $30 COURSES

1810 Laurens Road Greenville 29607 | 864.329.8681

Starters

Starters ROASTED RED PEPPER AND SMOKED GOUDA BISQUE With Parmesan and Herbed Crustini

SLICED SAUSAGE SAMPLER

Buffalo, Wild Boar and Pheasant Sausages with Yukon Honey Mustard and Creamy Horseradish Sauces

DIJON CRUSTED PORK TENDERLOIN

Mustard rubbed, panko bread crumb coated, pan seared with a white wine Dijon cream

CEDAR PLANK SALMON

Cedar roasted with a light honey glaze and Citrus Chardonnay Cream Sauce

SUMMER SALAD GREENS

Crisp Romaine Greens, blueberries, goat cheese, carrots, tomatoes, and balsamic vinaigrette

EGGPLANT ROULADE

filled with Goat cheese, aged balsamic glaze, pine nuts

Entrees PORK ROAST

spaetzle, red cabbage

BAILEY’S WHITE CHOCOLATE CHEESECAKE

HERB STUFFED CRISPY CHICKEN BREAST

KLONDIKE CARROT CAKE

Served with your choice of house potatoes and seasonal vegetables

With a warmed caramel walnut glaze

CHEF’S SPECIAL MIXED GRILL

CHOCOLATE CHIP BREAD PUDDING

New Zealand Lamb Rack, Hand trimmed Duck Breast and Hickory Grilled Quail

with Salami chip

GERMAN SAUSAGE SALAD (WURSTSALAT)

Desserts lightly finished with raspberry sauce

Entrees

FRENCH VEGETABLE SOUP

Made with Canadian Club and French Baguettes

mashed potatoes, seasonal vegetables

PAN SEARED FRESH WATER TROUT rosemary potatoes, julienne vegetables

Desserts KAHLUA SUNDAE KAESESAHNE TORTE FILLED CREPE

with organic wild berries

3 FOR $30 COURSES

207 S. Main Street Greenville 29601 | 864.232.7007

3 FOR $30 COURSES

684 C Fairview Road Simpsonville 29680 | 864.757.1212

1st Course SOBY’S SHE CRAB SOUP Aged sherry, crab roe

CORN SOUP

Smoked trout, fresh coriander

HEIRLOOM CAPRESE

Mozzarella, Crispy basil, balsamico

2nd Course SOBY’S CRAB CAKES

Sweet corn maque choux, mashed potatoes, haricot verts, remoulade

First Course TOMATO, CRAB & LEEK SOUP rice grits, green onions

COUNTRY DUCK PATE

small salad, pickles, toast, mustard

Entrée SEARED CAROLINA CATFISH & LOW COUNTRY SHRIMP CAKE

CHICKEN FRIED STEAK

rice grit pirlau, sweet corn soufflé, green tomato relish

GRILLED SALMON

GRILLED BBQ SC QUAIL & CRISPY CHICKEN CONFIT

Basmati rise, haricot verts, peppercorn gravy Beluga lentils, roasted squash, blistered tomatoes, citrus emulsion

3rd Course WHITE CHOCOLATE BANANA CREAM PIE

Short crust, white chocolate banana whipped cream, shaved white chocolate

CHOCOLATE CHEESECAKE

bourbon sweet potato puree, turnips, field peas, herb roasted poultry jus

Dessert FLORIDA KEY LIME CHIFFON

vanilla bean pineapple compote, chantilly cream

Milk chocolate mousse, raspberry coulis *Menu items subject to change due to availability

FACEBOOK.CO M/U P STAT E F OODIE F E ST

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Get social, treat yourself, nosh like you mean it.

1. Like and follow Upstate Foodie Fest: facebook.com/UpstateFoodieFEST

HOW IT WORKS:

2. Throughout the week, keep and eye out for photos we will post of signature objects from each of the participating Foodie Fest restaurants.

3. Correctly guess the restaurant featured in the photo in the Facebook comments & like the restaurant’s Facebook page.

ENTER TO WIN A $50 GIFT CARD 4. Each contestant with the right answer will be assigned a number & entered into a drawing for that particular restaurant.

The winner will be chosen by a random number generator and will receive that restaurant’s $50 gift card.

5. Check our Facebook page on Monday, August 31 for the winners! *Participants are encouraged to enter as many times as they wish to increase their chances of winning (1) gift card. Only (1) gift card per winner. *Gift cards are valid AFTER August 31.

BON APPÉTIT!

Discover an extraordinarily smooth blend of hand-selected whiskies infused with apple flavors.

Enjoy as a chilled shot or in a mixed shot.

Facebook.com/CrownRoyal

PLEASE DRINK RESPONSIBLY.

CROWN ROYAL Regal Apple Flavored Whisky. 35% Alc/Vol. Š2015 The Crown Royal Company, Norwalk, CT.