| Locally Farmed Beef & Seasonal Vegetable Soup |
$3.00 - $5.00 |
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| Creamy Housemade Chicken Salad Plate |
$8.50 |
with fresh fruit & grilled crostini |
| Local Blueberry Yogurt |
$2.95 |
with chopped walnuts |
| House-Smoked Prime Rib |
$14.95 |
finished with a rosemary demi glace, and served with Wil-Moore Farms Free Range scrambled eggs and Adluh grits, milled right down the street |
| Pan Seared Tilapia |
$12.95 |
topped with a blood orange sweet cherry vinaigrette |
| Crispy Fried Lowcountry Crab Cakes |
$12.95 |
topped with whole grain mustard aioli |
| Sugar Cured Boneless Pork Chops |
$11.95 |
with a blueberry glaze |
| Buttermilk Biscuit Plate Smothered In Housemade Sausage Gravy |
$8.95 |
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| Breakfast Plate |
$7.95 |
with bacon, scrambled Wil-Moore Farms eggs & Columbia's own Adluh stone ground grits |
| Quiche Of Artichoke Hearts, Chives, Provolone & Parmesan |
$8.95 |
made from scratch here at Motor Supply |
| Decadent French Toast |
$8.50 |
with housemade strawberry syrup and powdered sugar |
| Bagel Sandwich |
$8.95 |
with Frizzled Taylor ham, scrambled eggs & gouda OR house cured salmon, cream cheese, capers and red onion |
| Sugar Cured Boneless Pork Chop Topped with a Smoky Pork and Tomato Ragout, over Sweet Potato Puree |
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| Hand Carved Bistro Filet Sauced with Fresh-Squeezed Lemon Juice and a Roasted Garlic-Infused, Cold Pressed Olive Oil |
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| Georgetown, S.C. White Shrimp Tossed with Shaved Red Onion, City Roots Arugula and a Hint Of Chili Flake in a White Wine Butter Sauce, over Creamy Jasmine Rice |
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| John's Tender Quiche of Local Eggs, Mebkin Abbey Mushrooms, Tarragon, Housemade Whole Grain Mustard and Local Goat Cheese, Served with a Simple Salad |
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| Crispy-Skinned Mountain Trout Topped with a Dollop of Lemon Caper Aioli and a Drizzle Of Melted Butter |
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| Manchester Farms Quail Stuffed with Dried Fruit and Herbs, Saddled with a Savory, Petite Vegetable Gravy |
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| Rasher Of Bacon |
$2.95 |
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| Roasted Potatoes |
$2.00 |
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| Buttermilk Biscuit |
$2.00 |
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| Fresh Fruit Side |
$3.95 |
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| Everything Bagel |
$2.95 |
with cream cheese |
| Fresh Fruit Salad |
$3.95 |
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| Odalys Panaderia Fresh Mexican Pastry Basket |
$3.00 - $5.00 |
Odalys is the best-loved Mexican bakery in the Midlands. Known in the Latin American community as the only bakery that will do! |
| Columbia's Best Best Bloody Mary |
$6.00 |
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| O. C. Bloody Mary |
$7.00 |
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| Pomegranate & Prosecco |
$7.00 |
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| Mimosa |
$5.50 |
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| Housemade White Sangria |
$7.00 |
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| Spiked Arnold Palmer |
$7.00 |
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| Fresh Squeezed Lemonade |
$2.50 |
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| Miso, Roast Pork & Seasonal Vegetable |
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| Tomato with Braised Beef and Seasonal Vegetables |
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| Seasonal Vegetable with Lightly Shredded, Braised Beef |
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| Miso, Roasted Pork & Seasonal Vegetable |
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| Deconstructed Salad Of Local Grilled Vegetables And Hydroponic Lettuce Finished With And Herb Balsamic Vinaigrette And Locally Sourced Goat Cheese |
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| Salad Of Poached Salmon, Tender Potatoes, Hard-boiled Egg and Roasted Red Peppers, Finished With A Creamy Lemon And Thyme Dressing |
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| Local Greens, Crispy Bacon, Shaved Apples, Candied Walnuts And Blue Cheese Finished with a Warm Sherry And Organic EVOO Drizzle |
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| Local Living Bibb Lettuce, Crispy Poached Wil-Moore Farms Egg, Sauté Of S.C. Mushrooms, Pickled Onions and a Creamy Herb Dressing |
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| Winter Spice-Poached Pear, Toasted Walnuts, Fresh Local Goat Cheese, Sliced Dried Stone Fruit, Local Greens and a Honey Key Lime Vinaigrette |
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| Ginger-Roasted Spaghetti Squash, Sherry and Brown Sugar Vinaigrette, Fromage Blanc, Fried Pumpkin Seeds |
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| House-Smoked, Chili-Rubbed Pork Butt, Pulled and Tossed in a Lowcountry Mustard BBQ sauce, on a Toasted French Roll |
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| Classic Reuben of House Made Corned Beef, Sauerkraut, Thousand Island, and Melted Cheese On Toasted Jewish Rye |
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| Thin Sliced Turkey, Sliced Avocado, Shaved Onion, Ripe Tomato and Crisp, Local Lettuce On Buttermilk Bread |
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| Artisan Cheese Plate Selected by Our On-Premise Cheese Monger, Accompanied by Local Sorghum and Fresh Baked Bread from Heather's Artisan Bakery |
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Recent selections include Point Reyes Blue, Truffled Pecorino, and Rouge et Noir Camembert. Or you might find Humbodlt Fog, Barely Buzzed and Shropshire Blue with Bell's Honey from Rembert, South Car |
| Housemade Charcuterie: Country Pate, Duck Liver Mousse, Bacon, Duck Cracklings, Sausages and Pickles |
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Executive Chef Tim Peters makes everything from scratch, from the housemade Caw Caw Creek Pastured Pork bacon; pork rillettes; and lush, country pate studded with apricots & pistachios; to the silky |
| Thin Sliced Local Heirloom Tomatoes, EVOO, Domestic Golden Balsamic Vinegar and Shaved Sweet Palmetto Onions |
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| Flash Seared Tennessee Foie Gras Over Freshly Baked Brioche, Strawberry Rhubarb Preserves, Candied Fried Pecans and Drizzled with a Duck Glace |
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| Sugar Cured SC Pork Porterhouse Saddled with a Cracked Black Pepper And Worcestershire Vinaigrette |
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An enormous chop, impossibly juicy from in-house brining and an all-around staff and customer favorite. Served with creamy, mashed sweet potatoes and haricots verts |
| Cage-Free Veal T-bone Sauced with a White Wine and Mustard-Infused Duck Demi Glace |
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Served with creamy mashed potatoes and haricots verts |
| Pan-Roasted Beef Tenderloin Topped with an Olive Oil and Truffle Butter, Sauced with a Rich, Red Wine Demi Glace |
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Served with creamy mashed potatoes and snow peas |
| Charleston Wreckfish Crusted with Housemade Mustard and Finished with a Simple Chive Beurre Blanc |
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Served with creamy jasmine rice and snow peas |
| Breast of Crispy Skinned Young Duckling Drizzled with a Sherried Italian Sea Salt Caramel |
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Served with seasonal vegetables |
| Crispy Fried Jumbo Maine Lobster Tail, Topped with a Red Onion Confit and Finished with a Lobster and S.C. Shrimp Veloute |
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When this one is on the menu, it flies out of the kitchen. |
| Poached Spinach Soba Noodles in a Madras Curry and Coconut Broth with Petite Asian Vegetables |
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Unspeakably delicious. We offer a vegetarian entree on every dinner menu. If you need a vegan dish, the kitchen can create something for you upon request. (Calling in advance is ideal.) |
