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