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.

Farm to Table Dinner

We had a great time at the Farm to Table dinner. The group loved Evin from Split Creek Farm's and I got a lot of praise about the food and wine pairings. We hope to start having one for every season with different farmers speaking

Farm to Table Special Guest

Our Farm to Table dinner at the Loft at Soby's is honored to have Evin Evans from Split Creek Farms  as our guest speaker. She will be talking about how important it is to support a local farm.