cuisine

White Chocolate Banana Cream Pie  9
Short Crust, White Chocolate Banana Pastry Cream, Shaved White Chocolate

Sweet Potato Cheesecake 12
Roasted White Chocolate Cream, Orange Anglaise

Southern Buttermilk Pie  10
North Carolina Apple Namelaka, Caramelized Apple, Toasted Almonds

Duke’s Mayo Chocolate Cake  12
Dark Chocolate Ganache, Honey Pollen, House Made Rosemary Ice Cream

Sticky Butter Toffee Pudding Cake (gf)   10
Toffee Sauce, House Made Butterscotch Pecan Ice Cream

SOBY’S WEEKEND BRUNCH MENU

Brunch Menu

Starters

Pecan Sticky Bun | 9
Bourbon Caramel Glaze

Spicy Pimento Cheese | 9
Crispy Pita, Pickled Okra, Espelette

Greek Yogurt Bowl | 10
Fresh Fruit, Pepitas and Almond Granola, Maple Peanut Sauce

Tyger River Greens Salad | 13
Clemson Bleu Cheese, Candied Pecans, North Carolina Apples, Apple Cider Vinaigrette

Beet & Goat Cheese Salad | 14
Clem’s Organic Gardens Roasted Beets, Split Creek Farm Goat Cheese Feta, Arugula, Sunflower Seeds, Shaved Red Onion, Toasted Honey Vinaigrette

Chopped Salad | 12
Romaine, Boiled Egg, Crisp Bacon, Dried Cranberries, Parmesan and Crushed Black Pepper Dressing

Items can be added to any salad:
Shrimp (6) Seared or Fried – 11
Crab Cake (1) – 12
Joyce Farms Chicken Breast Grilled or Fried – 12
Seared Salmon – 12

Sides

Applewood Smoked Bacon | 4
Providence Farm Sausage Links |  4
Crispy Potatoes | 4
Anson Mills White Grits | 4

Entrees

S’mores French Toast | 16
Rise Bakery Challah, Toasted Marshmallow Cream, Graham Cracker Crumble, Milk Chocolate Drizzle

Broccoli Cheddar Frittata | 16
Sweet Water Valley Cheddar, Broccoli, North Carolina Apple Salad, Cheese Sauce

Providence Farm Country Fried Steak | 16
Crispy Potatoes, Sausage Gravy, Sunny Side Up Egg* 

Biscuits and Gravy | 14
Providence Farm Sausage Gravy, Scallion, Sunny Side Up Eggs*

Barbeque Short Rib Sandwich | 17
Cabbage Slaw, Sweet Mustard Barbeque Sauce, Toasted Brioche Bun, Frites

Fried Green Tomato Benedict | 16
Sunny Side Up Eggs*, Canadian Bacon, Pimento Cheese Fondue, English Muffin, Crispy Potatoes

Huevos Rancheros | 19
Crispy Corn Tortilla, Refried Sea Island Red Peas, Short Rib, Green Tomato Pico, Sunny Side Up Egg*, Feta Cheese, Ranchero Sauce

Fried Chicken Sandwich | 16
Hot Sauce Cured Egg Yolk Aioli*, Baby Arugula, Pickled Cucumber, Brioche Bun, Frites

Fried Green Tomato BLT  | 14
Applewood Smoked Bacon, Tyger River Farm Lettuce, Pimento Cheese, Toasted Challah Bread, Crispy Potatoes

Crab Cakes | 29
Sweet Corn Maque Choux, Haricots Verts, Remoulade, Crispy Potatoes

Shrimp and Grits | 25
Anson Mills White Grits, Andouille Sausage, Piquillo Peppers, Grana Padano, Tarragon-Tomato Cream Sauce

Soby’s Fried Chicken | 25
Joyce Farm Bone-In Chicken Breast, Sweet Water Valley Cheddar and Benton’s Bacon Mac and Cheese, Broccolini, Hot Honey

Shakshuka |  16
Spicy Tomato Sauce, Artichoke, Sunny Side Up Eggs*, Grilled Rise Bakery Country Loaf

Brunch Beverages

Table 301 Mimosa  | 3.01

St. Mimosa  |  8
Prosecco, St. Germain

Grand Mimosa  | 20
Cristophe Mignon, Grand Marnier

Table 301 Bloody Mary  |  3.01
Zing Zang, Celery, Lemon, Lime

Soby’s Classic Bloody Mary |  9
Soby’s House Made Bloody Mary Mix, Tito’s, Lemon, Lime, Blue Cheese Stuffed Olive, Strip of Bacon

Kentucky Bloody Mary  |  9
House Made Mix, Makers Mark, Lemon, Lime, Blue Cheese Stuffed Olive, Strip of Bacon

Add:
Shrimp Skewer (3)  |  5

**These items contain (or may contain) ingredients that are raw or undercooked. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

NEW BRUNCH FEATURE!
Fried Chicken & Bubbles

Buy the Bubbles, Get the Bird!
Each bottle below comes with a platter of Soby’s Fried Chicken served with Haricots Verts and Truffle Mac n Cheese.

2019 Schramsberg Rosé Brut,
North Coast, California | 110

2014 Bertrand-Delespierre “Saignee des Terres Amoureuses” Rosé Premier Cru Brut,
Champagne, France |  160

NV Racines ‘Grand Reserve’ Blanc de Blancs,
Sta. Rita Hills, California  | 130

NV Cazé-Thibaut “Naturellement” Extra Brut,
Champagne, France | 125

NV André Clouet Grand Réserve Brut,
Champagne, France |  115

2014 Perrier Jouët ‘Belle Epoque’ Brut,
Champagne, France | 300

At Soby’s New South Cuisine, wine is as much a part of the dining experience as the food. Owner Carl Sobocinski’s long-time passion for wine fueled the restaurant’s wine program back in 1997. The program’s success has been widely recognized over the years with the presentation of 18 Wine Spectator Awards of Excellence and 9 Best of Awards while also being named to The World of Fine Wine Best Wine Lists.

In July 2025, Soby’s was thrilled to have received Wine Spectator’s Grand Award! Only 97 restaurants in the world have this designation and we are proud to have joined this amazing list.

To date the collection of wine at Soby’s is the largest in the State of South Carolina and one of the largest in the country. The current Soby’s wine list boasts an impressive array of more than 4,000 selections, showcasing the greatest producers from around the world. While the cellar is designed with a global focus, the sommelier team’s passion for Grower Champagne and Red Burgundy has helped curate an exceptional collection, with these regions boasting the largest concentration of different cuvées. The California Cabernet and Cabernet blends also shine brightly, catering to the preferences of Greenville’s enthusiastic local clientele. Soby’s is pleased to feature a significant selection of large-format bottles, which play an important role in the wine service for groups.

Building Soby’s wine program over the years has been a thoughtful and strategically planned task. To continue building the program, three key components are constantly checked:  inventory management, training and a focus on finding the right bottle for the guest.

The inventory program ensures a tight control of stock, vintage and price changes, which was enhanced recently with a significant investment in the BinWise inventory management system, a necessary upgrade for managing the wine program in a timely manner.

Associate training is overseen by a team of four Sommeliers. Wine Director John Mitchell, Assistant Wine Director Cait Bryan, Sommelier Matt Seitz and Sommelier Lauren Baker to ensure that the guest experience is professional, non-pretentious when it comes to our wine program. The Soby’s/Table 301 Sommelier Education Course is taught to the level of the Introductory Court of Master Sommeliers course and is intended to provide associates with a solid foundation of the wine world including regional knowledge, major grape varieties, basic viticulture and vinification information as well as winetasting and service skills. The goal is to equip servers with the knowledge to speak confidently on the diverse and vast selection of wine producers and styles; and most importantly, be able to proficiently communicate sense of place to guests.

With proper knowledge and training about the world of wine, our associates can help guide guests to choose the perfect pairing for their menu selection. This, we believe, sets us apart from other restaurants in the area.

Even in our 27th year, Soby’s continues to be one of the most sought-after seats in the Upstate and we owe much of the credit to our refusal to remain complacent. To learn more about wine, consider attending Soby’s wine tastings and wine dinners held throughout the year highlighting some of the world’s top vineyards and winemakers. Sign up today for the Table 301 email list to receive more information

Soby’s Art of the Cocktail

Soby’s Signature Old Fashioned  22
Soby’s 25^th Year Maker’s Mark Private Select, Demerara, Black Walnut Bitters

The Lady Diana  14
In Memory of Diana DeCastro
Tito’s Handmade Vodka, Crème de Pêche de Vigne, Banane du Brésil, St. Germain, Mango Purée, Lime Juice, Pineapple Juice

Court Street Garden Party  16
Conniption Kinship Gin, Yellow Chartreuse, Jack Rudy Elderflower Small Batch Tonic, Lemon Juice, Herbal Tincture

Petal and Thorn  14
Ketel One Botanical Grapefruit & Rose, St Germain, Strawberry, Grapefruit, Lemon, Basil-Infused Olive Oil

Herb Your Enthusiasm   16
Tanqueray, Lillet Blanc, Crème de Cassis, Cucumber, Mint, Lime

Poetry In Motion  14
Planteray 3 Star, RumHaven, Crème de Violette, Lavender, Lemon, Egg White*

Piña Brava  16
LALO Blanco, Vida Mezcal, Giffard Pineapple, Ancho Reyes Chile, Lime, Ginger, Agave

Midnight Train to Georgia  12
Rittenhouse Rye, Aperol, Ramazzotti, Crème de Pêche de Vigne, Lemon Juice

Soby’s New South Mocktails

A collection of non-alcoholic beverages for you to enjoy.

Berry Calm   5
Strawberry, Cucumber, Mint, Lime

Lavender Fields   5
Lavender, Lemon, Blackberry, Soda

Local Beers

Holy City Pilsner                                                            
Charleston, SC | 6

Coast Brewing Company “Kölsch”
Charleston, SC  | 6

Creature Comforts “Tropicália” IPA
Athens, GA  | 8

Sweetwater 420 Extra Pale Ale
Atlanta, GA | 5

Sierra Nevada Pale Ale
Mills River, NC  | 6

Wicked Weed “Pernicious” IPA
Asheville, NC  | 7

Westbrook IPA
Mt. Pleasant, SC |  7

New Belgium “Fat Tire” Amber Ale
Asheville, NC | 5

Craft Brews, Ciders, and Imports

Boldrock “Apple Cider”
Mills River, NC | 6

Abita Amber
Louisiana |  7

Founders Bloom IPA
Grand Rapids, MI  |  8

Stella Artois Lager
Belgium  |  5

Weihenstephaner Hefe Weiss
Germany | 6

Corona Extra                                                              
Mexico  | 5

Athletic Upside Down (N/A)
Milford, CT | 6

Guinness
Ireland | 5

Domestic Beers

Bud Light  
St. Louis, MO | 5

Michelob Ultra
St. Louis, MO  | 5

Miller Lite
Milwaukee, WI  | 5

Yuengling
Pottsville, PA | 5

Michelob Light
St. Louis, MO | 5