Soby's cuisine is an eclectic blend of contemporary, International and traditional cuisines. Starting with fresh, seasonal ingredients, often from local farmers and producers, our chefs transform Old Southern favorites into something fresh and new and Ohhhhhhhh my, you've got to try it for yourself to know what we're talking about. Drool over our current dinner menu below. Click to see our Dessert Menu or to learn more about our Sunday Brunch.

Soby's Dinner Menu:

Southern Taste

Deviled Eggs 5                                               
Spiced Yolk, Herbs, Paprika

Steamed Mussels 9                                        
Caramelized Onions, Tomatoes, Smoked Butter

Bacon Mac & Cheese 10                                    
Heritage Bacon, Creamy White Cheddar, Herbed Streusel

Mixed Marinated Olives and Sea Salted Almonds 5   

Spicy Pimento Cheese 6                                   
Crispy Baguette Chips, Carrots

Cajun Seared Tuna 10                                         
Chilled Korean “BBQ” Buckwheat Noodle Salad

Crispy Hot Quail 8                
Poblano Cole Slaw, Pickles

Crispy Fried Atlantic Calamari 8  
Parmesan Creole Sauce, Herb Tartar

Fried Green Tomatoes 8                   
Blackened Haricot Verts, Pimento Cheese Fondue, Candied Carrot Strips

Cheese Board 12
Sandy Creek – Goat Lady Dairy, NC
Green Hill – Sweet Grass Dairy, GA
Big Woods Blue – Shepard’s Way Farms, MN
Goat Milk Fudge – Split Creek Farm, SC
Sea Salted Almonds, Fig Jam


Soby's She Crab Soup 8      
Sherry, Crab Roe

Roasted Butternut Squash Soup 8  
Vermont Maple Syrup

Romaine Wedge 7    
Marinated White Anchovies, Parmesan Cheese, Herb Breadcrumbs, Caesar Dressing

Kale Salad  7  
Ginger Sorghum Vinaigrette, Beene Seeds

Spinach Salad 7     
Dried Cranberries, Blue Cheese, Spiced Pecans, Applewood Smoked Bacon Ranch Dressing,
Shaved Smithfield Ham

Roasted Beet Salad  7    
Arugula, Split Creek Farm Goat Cheese, Vincotto Vinegar

Shrimp and Grits   23   
Gullah Style, Smoked Bacon, Peppers, Onions, Tomatoes, Anson Mills Grits, Crusty Bread

Bacon Wrapped Pork Tenderloin 22    
Applewood Smoked Bacon, Mashed Potatoes, Broccolini, Habañero Butter Sauce

Pan Seared Trout  20    
Sweet Potato Puree, Wilted Kale, Fresh Herb Tartar Sauce

Crab Cakes  23    
Sweet Corn Maque Choux, Mashed Potatoes, Haricots Verts, Remoulade

Grilled Salmon 22        
Spicy Crawfish Slaw, Broccolini, Goat Cheese Polenta

Pan Roasted Snapper 26 
Carolina Gold “Hoppin John”, Arugula, Sunchoke Chow Chow

Crispy Fried Heritage Chicken  22  
Tomato Gravy, Steamed Rice, Haricot Verts

Pecan Smoked Duck Breast  24
Cane Syrup Lacquer, Wild Rice, Brown Butter Brussels Sprouts, Pickled Cranberries

Grilled Flat Iron Steak  28 
Mashed Potatoes, Bourbon Glazed Carrots, Sorghum Steak Sauce

Grilled Ribeye 31 
Cauliflower-Root Vegetable Puree, Shiitake Mushroom Jus, Aged Vermont Cheddar

Plate of Southern Vegetables 16           
Roasted Root Vegetables, Brown Butter Brussels Sprouts, Bourbon Glazed Carrots, Broccolini


Chef Shaun C. Garcia & Team
Whenever possible, our menu supports local artisan farmers, foragers, and ranchers who share our vision of offering a true "farm to table" dining

Chef Shaun and the culinary team at Soby's are more than happy to work with our guests to meet their dietary needs and allergy restrictions, or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please click here or call 864-232-7007.