McClellanville Soft Shell Crabs ( First Of the Season)

Soby’s Thanksgiving

Soby's will be doing Thanksgiving this year 11-3 buffet style with two  chef carving stations and lots of good Southern Food.  Price is $30 for adults,12 for kids and free for 6 and under call 864 232-2007 .  Log onto Open Table to make a web reservation. Check out the menu.

Soby’s Thanksgiving

Butternut Squash Soup , Soby’s She Crab Soup

Field Greens, Pecan Vinaigrette, Applewood Bacon Ranch,

 Cranberry Orange Vinaigrette, Sorghum Vinaigrette

Cranberry Onion Jam , Traditional Cranberry Sauce

Herb Roasted Turkey, Giblet Gravy

Chef Carved Bourbon Maple Glazed Ham

Chef Carved Slow Roasted Prime Rib of Beef, Horseradish Cream

French Green Beans, Toasted Pecans

Sweet Potato Gratin

Mashed Potatoes

Autumn Vegetable Succotash

Sweet Corn Maque Choux

Roasted Brussels Spouts, Heirloom Apples, Slab Bacon

Sage Brown Butter Dressing

Soby’s Garlic Cheddar Biscuits

Pecan Pie ---- Egg Custard

Pumpkin Chocolate Cake ---  Apple Cranberry Crisp

Local Hertiage Turkeys.

We are taking orders for Bethal Trails Farm Heritage Bronze Turkeys.  They will be available starting Monday November 24. 

They will be $5 lb .  Limited amount so reserve now. 

email me at shaun@sobys.com

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.

Loft at Soby's Farm To Table Dinner Menu

Loft at Soby’s
Farm To Table Dinner
October 23, 2008
6:30 pm
$75++ Per Person

Deviled Eggs Country Ham
Eggs From Putney Farms Honea Path S.C.
Country Ham from Allan Benton Madisonville T.N.
2004 Domaine Carneros Brut

Roasted Heirloom Pumpkin Bisque Honey Cream
Pumpkins from Jeff Isbell Easley S.C.
Honey from Beewell Honey Pickens S.C.
2007 Benziger Chardonnay, Carneros

Smoked Trout, Thomasville Tomme, Candied Root Vegetables
Trout from Carolina Mountain Trout Andrews N.C.
Cheese from Sweat Grass Dairy Thomasville G.A.
Vegetables, Terry Goldenstar, Travels Rest, S.C.
2006 Foley “Rancho Santa Rosa” Pinot Noir,
Sta. Rita Hills

Heritage Pork Saltimbocca, Creamy Grits
Pork from Bethel Trails Farm, Enoree S.C.
Grits, from Anson Mills Columbia S.C.
2005 Benziger “Tribute”, Sonoma Mountain

Goat Cheese Tart, Apple Confit, Honey Ice Cream
Cheese from Split Creek Farm Anderson S.C.
Apples from Nivens Apple Farm, Moore S.C.
2005 King Estate Pinot Gris Vin Glace, Oregon

Teryi's New Dessert Menu

Teryi has rolled out her summer dessert menu.  It is already a hit right out of the gate.  She has South Carolina Peach Brulee, Ice Cream Sandwich Tasting, Shoot the Moon(an ice cream moon pie), cobbler on a whim, and blueberry bread pudding. Shot the Moon sold out the first night. I will post pictures soon , your eyes and taste buds can't wait.

Anson Mills Grits

Anson Mills Grits are the only grits that we use at Soby's . If you have never had them you have missed out. They are the creamiest and most full bodied grits I have ever tasted. Gleen Roberts sold all his possessions and started up Anson Mills in a old warehouse in Columbia in 1998. A few years earlier he had found the old Carolina mill corn in a bootleggers field near Dillion South Carolina. It was a corn used for milling dating back to the late 1600's. Check them out under Soby's links.

Early South Carolina Peaches

Peaches are the one single fruit that can keep me awake at night in early spring. Early spring is a nail biting time for South Carolina peach growers and chef's. Last year over 80-90% of SC peaches where lost due to a late Easter frost. South Carolina peaches are in my opinion the best in the world. Yes I said it . But this year is going to be a great comeback year for these sweet southern jewels. Like pork you will see me write a lot about peaches over the next few months. Here a few from Barnwell South Carolina.