Our Menu
Explore a menu that’s as dynamic and diverse as the seasons. At Emily’s Table, we celebrate the flavors of Greenville and the surrounding region with fresh, artfully prepared dishes that are gluten-free, dairy-free, and designed with food allergies and dietary needs in mind.
Brunch served Saturday and Sunday until 3pm.
Join us for our Happy Hour from 4-6pm.
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Prime Select Steak & Eggs 32
6 oz grilled Prime Select Steak, two farm-fresh eggs prepared your way, rosemary-truffle Yukon Gold potatoes, blistered Heirloom tomatoes, and roasted garlic jus.
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Smashed Potato Crab Benedict 26
Crispy rosemary-garlic smashed Yukon Gold potatoes topped with a pan-seared jumbo lump crab cake and soft-poached farm eggs, finished with Creole-Champagne hollandaise and microgreens.
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Brunch Wagyu Burger 33
7 oz Wagyu beef patty, cheddar cheese, crispy bacon, a fried farm egg, mixed greens, garlic aioli, and heirloom tomato on a toasted brioche bun. Served with rosemary-truffle breakfast potatoes.
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Open-Faced Crispy Pork Belly Biscuit 22
Warm, flaky buttermilk biscuit served open-faced with crispy bourbon-maple glazed pork belly and two over-easy farm eggs, smothered in Southern sawmill gravy with pickled shallots and microgreens.
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Chef’s Farm Fresh Breakfast 22
Two farm-fresh eggs prepared your way with hickory-smoked bacon and applewood chicken sausage. Served with your choice of rosemary-truffle breakfast potatoes or cream stone-ground grits, accompanied by a warm buttermilk biscuit and house-made sawmill gravy.
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Creole BBQ Shrimp, Crawfish & Andouille Grit Bowl 42
Colossal shrimp, crawfish, and smoked andouille sautéed with onions and peppers in a rich Creole BBQ sauce, served over creamy stoneground grits. Rice grits available upon request.
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Chef Inspired Waffle Experience 26
Petite golden waffles, warm Bananas Foster, local strawberries & blueberries, Chantilly cream, whipped churro butter finished with warm maple syrup.
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Spinach & Heirloom Tomato Omelet 17
Farm-fresh eggs filled with sautéed spinach, baby heirloom tomatoes, and feta cheese.
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Butcher’s Pork Omelet 21
Farm-fresh eggs with braised pork belly, hickory-smoked bacon, diced onions and peppers, and Manchego cheese.
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Vanilla Cream Brûlée 14
Silky vanilla custard with a crisp, browned sugar topped with dairy free whipped cream and a mint finish.
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Caramel Apple Cinnamon Roll 14
Warm gluten-free, dairy-free cinnamon roll topped with bourbonspiced caramelized apples, dairy-free vanilla-bean cream, salted caramel, and cinnamon streusel.
Sides
Applewood Chicken Sausage – 6 Grilled chicken sausage with a lightly smoky applewood finish.
Hickory-Smoked Bacon- 6 Thick-cut bacon cooked until crisp and smoky.
Creamy Stone-Ground Grits- 6 Slow-cooked stone-ground grits with a smooth, creamy texture.
Carolina Gold Rice Grits- 7 Creamy Carolina Gold rice grits, slow-cooked until silky.
Rosemary-Truffle Breakfast Potatoes-6 Crispy Yukon Gold potatoes tossed with rosemary, truffle oil, and sea salt.
Local Green Salad – 10 Local mixed greens, seasonal vegetables, and house vinaigrette.
Seasonal Fruit Cup – 8 A rotating selection of fresh seasonal fruits and berries.
Trio of Gluten-Free Biscuits – 8 Three warm gluten-free biscuits served with whipped honey spread and seasonal house-made jams.
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Grilled Rosemary Focaccia Bread Service 14
Grilled gluten-free rosemary focaccia, extra virgin olive oil, roasted garlic chimichurri, Maldon sea salt.
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Red Salmon Caviar & Gold Deviled Eggs 28
Farm egg mousse, red salmon caviar, crème fraîche, chive, lemon zest, Maldon sea salt.
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Champagne & Southern Fried Chicken 75
Golden Southern fried chicken, bourbon hot honey, petite buttermilk biscuits, 375 mL Champagne pairing.
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Emily’s Table Southern Reserve Burger 33
Prime beef, bourbon-glazed pork belly, aged cheddar, heirloom tomato, pickled shallot, baby arugula, roasted garlic aioli, toasted brioche, steak fries.
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Mussels à la Provençale 26
Steamed mussels, tomato, white wine, garlic confit, shallot, Provençal herbs, chili oil, grilled sourdough.
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Tabasco Honey Brussels Sprouts 18
Crispy Brussels sprouts, Tabasco honey glaze, goat cheese, smoked sea salt, fresh herbs.
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Crab Rockefeller Oysters
Freshly shucked oysters, jumbo lump crab, sautéed baby spinach, roasted garlic, Manchego Mornay, golden herb breadcrumbs, fresh herbs.
Half Dozen · 6 Oysters — Market Price
Full Dozen · 12 Oysters — Market Price -
The Oyster Collection
Freshly shucked oysters, seasonal accompaniments, lemon, cocktail pearls.
Half Dozen · 6 Oysters — Market Price
Full Dozen · 12 Oysters — Market Price
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New Orleans Chicken & Andouille Gumbo
Slow-braised chicken, smoked andouille sausage, dark Creole roux, Louisiana trinity, Carolina Gold rice, fresh chives.
Cup (6oz) — 12
Bowl (10 oz) —22 -
Charred Heirloom Tomato & Pecorino Brodo
Fire-roasted heirloom tomato, vegetable brodo, Swiss chard, aged Pecorino Romano, basil oil.
Cup (6oz) — 11
Bowl (10 oz) —22
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Baby Gem, English Pea, Watermelon Radish salad
Baby Gem lettuce, sweet English peas, pickled watermelon radish, sautéed shallot, garden mint, lemon-Champagne vinaigrette.
Petite — 14
Full —21 -
Charred Soft-Boiled Egg Caesar
Charred romaine hearts, soft-boiled farm egg, aged Pecorino, herb croutons, house Caesar dressing, cracked black pepper.
Petite — 14
Full —20 -
Steakhouse Chop Salad
Crisp iceberg, baby arugula, applewood bacon, blue cheese, heirloom tomato, red onion, farm egg, house steakhouse dressing.
Petite — 16
Full —24
Add a protein
Colossal Shrimp –3 pieces- 16
New York Strip Steak- 4oz.- 19
Jumbo Lump Crab Cake- 3.5oz- 18
Herb-Seared Chicken Breast- 6oz – 12
STEAKHOUSE ENHANCEMENTS
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Chocolate Decadence 16
Dark chocolate cake, chocolate crémeux, dark chocolate ganache, cocoa.
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Mini Chocolate Boutique To-Go 13
An elegant collection of handcrafted miniature chocolate confections, featuring dark chocolate truffles and seasonal chocolate creations. Beautifully presented in a signature Emily’s Table takeaway box. An indulgent final touch to your dining experience.
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Vesper Martini 17
Tanqueray No. 10 Gin, Reyka Vodka, Cocchi Americano, Lemon Twist. A twist on a classic popularized by Ian Fleming, the man who created James Bond. It has a slight botanical taste from gin that is softened up by vodka.
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Last Word 20
Chemist Barrel Rested Gin, Green Chartreuse, Luxardo Maraschino Liqueur, fresh lime juice. A classic perfectly balanced cocktail that has sweet, sour, herbal, and bitter notes. Ours features a barrel rested gin to give this cocktail a little more depth.
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Brandy Crusta 17
Raynal VSOP Brandy, Ferrano Orange Curacao, Luxardo Maraschino Liqueur, fresh lemon juice, simple syrup, bitters, sugar rim. This is an old New Orleans cocktail dating back to the 1850s, and where the modern sidecar came from. Expect a rich sweetness with a sour backbone providing balance.
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Paper Plane 16
Maker’s Mark 46 Bourbon, Aperol, Amaro Nonino Quintessentia, fresh lemon juice. A more recent classic that plays off of the Last Word profile, it has a bright bittersweet taste, with a sour kick.
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Signature Bloody Mary 22
Award winning Natural Blonde local dill pickle mix made in Charleston with South Carolina grown heirloom tomatoes, local Plain Vodka from Seneca, South Carolina, horseradish, Tobasco, and garnished with a jumbo shrimp, flat bacon, olive, pickled okra, pickle spear, carrot, celery, and lemon wedge.
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Margarita 14
Hornitos Reposado Tequlia, Solerno Blood Orange Liqueur, housemade sweet lime cordial, agave syrup, lemon juice, Grand Marnier float. A cocktail that can make or break an experience, here we stick to the freshest ingredients, that produce a properly balanced and smooth taste.
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Negroni/White Negroni 16
Chemist American Gin, Bruto Americano, housemade sweet vermouth or Botanist Gin, Suze, housemade Dry Vermouth. The Negroni was created in 1919 in Florence, Italy. The notacibly bitter notes from Campari and Suze are perfectly balanced with the herbal taste of our homemade Vermouths. Classic is going to lean more bittersweet, with White leaning more earthy, floral, with a bright bitter taste.
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Brooklyn 718 17
Knob Creek Rye Whiskey, housemade dry vermouth, Luxardo maraschino liqueur, angostura bitters. A more complex twist off of a classic Manhattan, with more citrus and botanical notes, and a spicy heat from the Rye whiskey.
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sazerac 17
Michter’s Rye, peychauds bitters, angostura bitters, pernod absinthe rinse, sugar, lemon peel. America’s first cocktail dating back to 1830s New Orleans, expect bright citrus and anise with a dry warming finish.
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Hemingway daiquiri 16
Cruzan Black Strap Rum, fresh lime juice, grapefruit juice, luxardo maraschino liqueur. A cocktail named for American author Ernest Hemingway, it has a bright citrus taste with a sweet balanced finish. Traditionally made with white rum, ours features a black rum to give it more richness and depth.
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504 Manhattan 18
Knob Creek Rye whiskey, Courvoisier Cognac, homemade sweet vermouth, Dom Benedictine, peychauds bitters, angostura bitters. A cocktail invented in New Orleans in 1938. This cocktail is a variation of the classic Manhattan with a French twist. The split base of rye and cognac provide an interesting spice with sweetness. The Benedictine adds a slight honey herbaceous depth.
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Traditional Absinthe Service 18
Traditional absinthe pour featuring slow ice cold fountain dripped water, sugar, and Pernod Absinthe. Absinthe had a very high popularity in the early 1900s until propaganda from other producers in the alcohol industry led to it being banned. This apertif has a sweeter anise and fennel taste that is a great way to begin a dinner.
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Mimosa 13
With your choice of orange juice, cranberry juice, pomegranate juice, or grapefruit juice.
Gather At Our Table
At Emily’s Table, it’s not just about the food — it’s about connection. Whether you’re toasting a milestone, catching up with friends, or indulging in a quiet evening for two, we’re here to make it special. Book your table today.