New Late Spring Menu

Last week we started our new menu. It is full of local grown vegetables. Jeff Isbell's farmstead salad with radish, sweet onions and heirloom yellow pear tomatoes finished with honey comb vinaigrette. We added a blackened tuna on flat bread with basil goat cheese pesto, shaved red onions and micro greens. Cornmeal fried gulf oysters, lemon tarter sauce, slaw, and pickled okra. The dish I'm really happy about is the grilled flat iron steak, vidalia onion gratin, asparagus, and chimichurri butter. I will post pictures soon of the new dishes.

Jeff Isbell's Produce

Jeff Isbell has always been synonymous with heirloom tomatoes. This past year he purchased a good size plot of land in Easley about 15 minutes from Soby's. He is now able to supply
me with spring greens ,carrots, and radish's. Here's some beautiful Easter egg radishes and carrots. Picked this morning and served this evening. As I like to say "thousands of miles fresher"