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

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

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

Welcome Furman Parents

This weekend is Furman's parents weekend.  Last night we did over 400 covers and tonight we have over 200 reservation.  We are going to stay focused and knock it out. Jason Ezell brought in some awesome Golden Corvina and Yellow-Eye Snapper from the coast, both sold out fast.  

Rustic Apple Tart

Here is Teryi's Rustic Apple Tart with Vermont Cheddar Crust.  She Started her new dessert menu last week.  We are working on the Autumn menu for Soby's .  We are thinking about doing Lobster Mac & Cheese, Pulled Pork Sliders with Sweet Potato Fries, and our version of a Kentucky Hot Brown, just to name a few.