Halls Chophouse Greenville - Fuld menu

Classic steak-lover's steak with fine, silky texture

The finest tenderloin cuts available

Wild mushroom risotto, black truffle butter

Apple-mustard glazed, heritage chop, brown sugar-baked Sea Island Red Peas, charred broccolini, bacon-bourbon jus

Romaine hearts, house-made croutons, fresh-grated Parmesan, white anchovies, shaved prosciutto

Iceberg lettuce, smoked bacon, blue cheese, avocado

Lavender-scented brioche, Vermont maple syrup, espresso mascarpone cream, applewood-smoked bacon

Crispy waffle, seasonal fruit topping, maple syrup, applewood-smoked bacon

Peppers, mushroom, onion, carrot, asparagus, Burrata cheese, tomato-cream sauce

Semi-boneless half Poulet Rouge. Broiled and basted, lemon, parsley, butter

Heirloom tomatoes, arugula pesto, balsamic reduction

Thickly cut and firm; serious steak lovers savor this cut

Smoked bacon, peppers, celery, tomatoes, black-eyed peas, feta cheese, green peppercorn-buttermilk dressing

Prime steak, mushrooms, creamed spinach, onions, white cheddar, Swiss, choice of pepper jack grits or hash brown potatoes

Crab, shrimp, bacon succotash

Creamed spinach, Chef's Steak Sauce

Jumbo lump crab cakes, wilted arugula, roasted pepper-Creole hollandaise, choice of pepper jack grits or hash brown potatoes

Mangalitsa pork sausage patty, fried egg, applewood-smoked cheddar, maple aïoli, brioche bun, home fries, pickle

Sliced bananas, candied pecans, brown sugar, maple butter, scrambled eggs, applewood-smoked bacon

Caramelized onion, mushrooms, Gruyère, horseradish, blue cheese aïoli

Lettuce, tomato, onion, House Sauce, Parmesan-truffle french fries

Avocado, corn tortilla, chipotle crema

Prosciutto and fontina-stuffed mushroom caps

Roasted corn salsa, pickled green tomato relish, smoked paprika crema

Local oysters, spinach, hollandaise, seasoned bread crumbs

Spiced cashews, orange supremes, chèvre, finished with local honey

Whole, stuffed, 1½ pound Maine lobster, mushrooms, sherry cream, manchego cheese, wilted spinach

Seared Ahi tuna, baby artichoke, olives, Marcona almonds, citrus-anchovy butter sauce

Broiled

Country sausage gravy, buttermilk biscuits, scrambled eggs

Jumbo shrimp, tasso ham gravy, peppers, onions, stone-ground grits

Blackened cedar plank salmon, cucumber yogurt dill sauce

16 oz center-cut, frenched rib chop, arugula salad, cherry tomatoes

Duet of East Coast oysters. Available in ½ Dozen or Dozen

Pears, oranges, buttermilk blue cheese, candied pecans, white balsamic dressing

Served with quail egg and gaufrette crisps

Pan-roasted Canadian bacon, poached eggs, choice of pepper jack grits or hash brown potatoes

Carved, full rack, rosemary-roasted fingerling potatoes

Bacon-wrapped filet, three eggs any style, Chef's Steak Sauce, choice of pepper jack grits or hash brown potatoes

Seasonal fruit, granola, local honey, vanilla yogurt

Exceptionally rare cut, succulent and tender

Butternut squash, forest mushrooms, collards, tomatoes, goat cheese, choice of pepper jack grits or hash brown potatoes

A graceful, arched rib bone sets off this extremely tender steak

Three 4 oz split tails, drawn butter

Oysters, shrimp, lobster tail

Dry aged cut includes entire sirloin strip and tenderloin filet

Tender, traditional classic

Intricate marbling, rich buttery flavor, carved

Experience the inimitable marbling and sought-after flavor that is Japanese beef (2 oz minimum)

Distinguished by rich marbling and the natural flavor kernel

Crab and Parmesan-encrusted flounder with lemon-caper butter, cucumber, radish, local honey

With rich marbling that slowly melts and bastes the meat

Pan-seared Nantucket diver scallops, lemon beurre blanc, vegetable risotto, caviar

Pepper jack grits, sweet and sour collard greens, roasted gravy

Jumbo crab, asparagus, hollandaise

Cream, Parmesan, herbs, truffle butter

Field greens, goat cheese, spiced pecans, sherry-honey vinaigrette