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The Green Room

(Now Closed)
American Restaurant and Steakhouse$$$$
Downtown Greenville, Greenville
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The Green Room
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MenuMenu
Brunch Menu 5Wine and Cocktail Menu 20Wine List 7Lunch Menu 5Dinner Menu 7
Starters
Southern Deviled Eggs
8.00
Pimento cheese, bacon crisp, smoked paprika
House Cut Chips
5.00
Bleu cheese crumbles, scallion, shaved Parmesan
Pei Mussels
13.00
Fresh herbs, roasted garlic, fennel, spicy tomato-saffron broth
Jumbo Shrimp Cocktail
15.00
Marie rose sauce, meyer lemon
Grilled Steak Quesadilla*
11.00
Marinated Flat Iron, pepper confetti, baby bellas, cheddar cheese, caramelized onion, horseradish crema
House Cured Faroe Island Salmon Gravlax*
13.00
Shaved radish, capers, lime crème fraiche, red beet glace, toast points
Fried Green Tomatoes
10.00
Southern pimento cheese, tomato bisque, chives
Spinach and Artichoke Dip
9.00
Served with crispy pita points
Flash Fried Fresh Ri Calamari
11.00
Curry lime aioli, shaved Parmesan
Soups
Soup of the Day
4.00
Chef's daily selection
Cauliflower
6.00
Herb crouton, parsley oil
Charleston She Crab
7.00
Sherry cream, chive oil
Greens
Add shrimp +$7, chicken +$5, flat iron steak* +$8 to any salad. Dressings: Caesar, Champagne Vinaigrette, Gorgonzola, Green Goddess
Green Room Salad
11.00
Fresh local greens, Gorgonzola cheese, candied walnuts, dried cranberries, sliced Granny Smith apples, champagne vinaigrette
Caesar Salad
7.00
Local hydroponic romaine, herb croutons, shaved Parmesan, red onion, creamy Caesar dressing
Flat Iron Steak Salad*
14.00
Flat iron steak, stewed mushrooms, fresh greens, Gorgonzola, diced tomatoes, Gorgonzola dressing
Salt Roasted Beets Salad
9.00
Mixed greens, candied pecans, local goat cheese, champagne vinaigrette
House Chopped Salad
8.00
Mixed greens, tomatoes, bacon, English cucumber, egg, Green Goddess Dressing
Crispy Chicken Salad
13.00
Chicken strips, avocado, bacon crumbles, diced tomatoes, hard boiled egg, Green Goddess Dressing
Sandwiches
All sandwiches are served with house chips, hand cut fries, or celery root slaw served with a side of ketchup or garlic aioli
Shrimp Po' Boy
10.00
USA wild caught shrimp, creole remoulade, shredded lettuce, vine ripened tomato, hoagie roll
Rueben
10.00
House made corned beef, secret sauce, sauerkraut, Swiss, marble rye
Fried Sc Local Buffalo Chicken Breast
10.00
Bleu cheese fondue, lettuce, tomato, Green Goddess, pretzel bun
House Cured Duck Pastrami
11.00
Caraway beer mustard, house pickles, Swiss, marble rye
In House Ground Burger*
12.00
Hydroponic lettuce, vine ripened tomato, American cheese, secret sauce, toasted pretzel bun
Grilled Sc Local Chicken Breast
10.00
Chipotle glaze, lettuce, tomato, honey mustard, pretzel bun
Blt
7.00
House cured bacon, vine ripened tomatoes, lettuce, secret sauce, white or wheat bread
French Dip
12.00
Shaved Prime Ribeye, Swiss, shredded lettuce, tomato, hoagie roll
Brunch Plates
Steak and Eggs*
18.00
Two filet medallions, sunny side up eggs. Choice of breakfast potatoes, Adluh Mills grits or braised collards
Local Vegetable Omelet
10.00
Seasonal vegetables, fresh herbs, cheddar cheese. Choice of breakfast potatoes or Adluh Mills grits, and toast or a biscuit
Biscuits and Sausage Gravy
11.00
Fresh baked biscuits, Chorizo sausage gravy
Classic Breakfast*
9.00
Two eggs any style. Choice of breakfast potatoes, Adluh Mills grits, bacon, or sausage, and toast or a biscuit
Chicken and Waffles
14.00
Fried chicken breast, house made sweet potato waffle, cinnamon butter, Crown Royal maple syrup
Seafood Omelet
12.00
Shrimp and lump blue crab, tomatoes, spinach, fresh tarragon, jack cheese. Choice of breakfast potatoes or Adluh Mills grits, and toast or a biscuit
Crème Brûlée French Toast
10.00
White or wheat bread, powdered sugar, Crown Royal maple syrup. Choice of applewood smoked bacon or sausage links
Petite Crab Cake Benedict*
16.00
Poached eggs, Canadian bacon, English muffin, Béarnaise. Choice of breakfast potatoes, Adluh Mills grits or braised collards
Eggs Benedict*
9.00
Poached eggs, Canadian bacon, English muffin, Béarnaise. Choice of breakfast potatoes, Adluh Mills grits or braised collards
Wines
Pinot Grigio
Benvolio Friuli Grave (Italy)
7.00
Apple and pear flavors on the palate. Dry, crisp, full-bodied, refreshing acidity, clean finish
Pinot Gris
Macmurray (Russian River Valley)
10.00
Asian pear, baked apple, white peach, ginger, dried fig notes on the palate. Satin finish
Riesling
Shelton Riesling (Yadkin Valley, Nc)
9.00
Green apple and pear with a hint of guava and ripe pineapple. Semi sweet, crisp acidity
Chardonnay
Storypoint (California)
9.00
Plush palate, notes of citrus, honeysuckle, tropical melon. Silky refreshing finish
Sonoma-Cutrer Russian River Ranches (Sonoma Coast)
13.00
Touches of wet stone minerality. Crisp and zesty flavors with a nice barrel spice and persistent lime
Milbrandt Vineyards (Columbia Valley)
11.00
Generous entry on the palate with ripe fruit followed by bright acidity and a clean finish
Sauvignon Blanc
Mohua (New Zealand)
9.00
Expressive palate of nectarine and grapefruit. Vibrant with a long refreshing finish
Mantanzas Creek (Sonoma County)
11.00
A crisp, textural mouthfeel with bright acidity, nice lingering finish
Sparkling
Wycliff Sparkling (California)
7.00
A blend of premium California grapes, touch of sweetness, crisp clean finish
La Marca Prosecco (Italy)
8.00
Fresh and clean flavor with ripe citrus, lemon, green apple, and touches of grapefruit
Malbec
Bodega Catena Zapata, Padrillos (Mendoza)
9.00
Clean and straightforward, with aromas of cherries and violets with a faint hint of spices
Château Famaey (Cahors)
13.00
Rounded body and complexity marked by dark fruit elegance. Notes of undergrowth and liquorice
Pinot Noir
Bridlewood (California)
9.00
Aromas of dark berry, caramel, and vanilla. Notes of raspberry, black cherry, and subtle oak
Lincourt Rancho Santa Rosa (Sta. Rita Hills, California)
13.00
Delicate, flavors of dried cranberries, white pepper, hibiscus tea, a candied cherry finish
Block Nine (California)
12.00
Ripe cherry and berry flavors. Generous bright fruit aromas, with a complex finish
Soter Planet (Oregon)
15.00
Delicate raspberry and rhubarb fruit, layered with rose petal notes, vivid acidity
Cabernet
William Hill (Central Coast)
9.00
Dark cherry, black currant, and cinnamon. Balanced acidity, round tannins, full mouthfeel, long finish
Jason Stephens (California)
13.00
Blackberry, cherry, cassis, and black currant. Smooth tannin, nicely balanced acidity and finish
Storypoint (California)
10.00
Highly complex, subtle spice characters, layers of dark fruit flavors, toffee notes
Alexander Valley Vineyards (Alexander Valley)
14.00
Cherry and currant fruit on the palate and a velvety mouth feel. Finishes with firm tannins
Merlot
Mandolin Merlot (Central Coast)
10.00
Full flavor, great acid balance. Featuring ripe cherry fruit, hints of spice and vanilla from nicely integrated oak
Shiraz
Nine Stones (Barossa Valley)
10.00
Black cherry and green olive flavors that come together harmoniously against prickly tannins
Red Zinfandel
Beran (California)
12.00
Aromas of smoky and sweet vanilla. Flavors of red licorice, dried cherry, and ripe berries
Red Blend
Sean Minor, Nicole Marie (Napa Valley)
15.00
Rich on the palate, flavors of dark cherry, plum, cassis, and black pepper integrated with oak spices
Beers
Drafts
Ask about our roating draft selection
Franziskaner Hefe-Weisse
6.00
Toasted Lager
6.00
Guinness Stout
6.00
Stella Artois
6.00
Crafts
Bells Two Hearted
7.00
Bells Amber Ale
6.00
Left Hand Nitro Milk Stout
7.00
Angry Orchard
6.00
Westbrook Ipa
7.00
Allagash White
7.50
Augustiner-Bräu Edelstoff
7.50
Stella Cidre
6.00
Coast Kölsch
6.50
One Claw Rye
7.00
Domestics
Budweiser
4.00
Miller Light
4.00
Mich Ultra
4.50
Bud Light
4.00
Coors Light
4.00
Imports
Corona
5.00
Cocktails
Main Street Martini
11.00
Green Room's signature martini. Featuring Effen Cucumber, St. Germaine, simple syrup, fresh basil. Served up
Berry Bliss
9.00
Stoli Blueberry, Chambord, white cranberry juice, and fresh berries. Served on the rocks
Curtain Call
11.00
Woodford Rye, Cointreau, fresh lemon juice, and honey. Topped with a splash of sprite. Served on the rocks
Red Herring
11.00
Hendricks, Cherry Herring liqueur, fresh lemon juice, and plum bitters. Served on the rocks
Orange Blossom
9.00
Tanqueray, Stirring's Triple Sec, fresh lemon juice, orange juice, and soda. Served up
Southern Gentleman
10.00
Gentleman Jack, Southern Comfort, sweet vermouth, peach bitters, and cherry juice. Served up or on the rocks
Cosmo Bonita
10.00
Milagro silver, Strirring's Triple Sec, white cranberry juice, and fresh lime juice. Served up
Route 385
11.00
Courvoisier VSOP, Tuaca, Stirring's Triple Sec, and fresh lemon juice. Served up
Ladybug Mule
10.00
Maker's Mark, Chambord, fresh lime juice, and ginger beer
Chardonnay
Talbott, Kari Hart (Monterrey, California)
50.00
Bright tropical notes that continue on the palate, flavors of pineapple and honeydew, refreshing acidity
Cakebread Chardonnay (Napa Valley)
100.00
Smooth balanced apple, nectarine, honeydew, segueing into spicy oak tones on the palate
Sauvignon Blanc
Whitehaven (Marlborough, New Zealand)
50.00
Palate has freshness and clean fruit purity, with a finely balanced, refreshing acidity
Galerie (Napa Valley)
65.00
Mild lemon with hints of faint grapefruit on the palate, round mouthfeel, bright lingering finish
Champagne
Taittinger Brut (France)
45.00
Flavors of poached apple, blackberry, beeswax and lemon confit underscored by a streak of smoky minerality that echoes on the finish
Veuve Clicquot (France)
75.00
Vibrant acidity, hints of blackberry, white cherry, biscuit, honey, candied lemon zest, delicately smoky finish
Malbec
Maal, Biutiful (Mendoza)
65.00
Delicate and well structured with a hint of mocha marking the creamy finish
Cabernet
Justin (Paso Robles)
75.00
Black currant, cherry fruit, baking spice flavors on the entry. Balanced tannins, long elegant finish
Jordan (Alexander Valley)
110.00
Silky palate, long and expansive, balance of black fruit, dark chocolate, toasted vanilla, fine tannin structure
Pinot Noir
Sonoma Cutrer (Russian River Valley)
65.00
Bing cherry and wild strawberry greet the palate. Notes of barrel spice and dark chocolate
Cherry Pie, Stanley Ranch, Carneros (Napa Valley)
110.00
Flavors of red berries, cherries, and earth, sweet floral notes adding lift on the finish
Ancien Carneros (California)
90.00
Palate loaded with lush plum, berry, and cola with hints of chocolate, textural balanced, bright acidity
Red Blend
T-Vine Cellars, Hallowed Ground (Napa Valley)
85.00
Dark fruit on the palate balanced by savory spice and cigar box flavors, soft entry leads to a long deep lingering finish
Starters
Southern Deviled Eggs
8.00
Pimento cheese, bacon crisp, smoked paprika
House Cut Chips
5.00
Bleu cheese crumbles, scallion, shaved Parmesan
Pei Mussels
13.00
Fresh herbs, roasted garlic, fennel, spicy tomato-saffron broth
Jumbo Shrimp Cocktail
15.00
Marie rose sauce, meyer lemon
Grilled Steak Quesadilla*
11.00
Marinated Flat Iron, pepper confetti, baby bellas, cheddar cheese, caramelized onion, horseradish crema
House Cured Faroe Island Salmon Gravlax*
13.00
Shaved radish, capers, lime crème fraiche, red beet glace, toast points
Fried Green Tomatoes
10.00
Southern pimento cheese, tomato bisque, chives
Spinach and Artichoke Dip
9.00
Served with crispy pita points
Flash Fried Fresh Ri Calamari
11.00
Curry lime aioli, shaved Parmesan
Soups
Soup of the Day
4.00
Chef's daily selection
Cauliflower
6.00
Herb crouton, parsley oil
Charleston She Crab
7.00
Sherry cream, chive oil
Greens
Add shrimp +$7, chicken +$5, flat iron steak* +$8 to any salad. Dressings: Caesar, Champagne Vinaigrette, Gorgonzola, Green Goddess
Green Room Salad
11.00
Fresh local greens, Gorgonzola cheese, candied walnuts, dried cranberries, sliced Granny Smith apples, champagne vinaigrette
Caesar Salad
7.00
Local hydroponic romaine, herb croutons, shaved Parmesan, red onion, creamy Caesar dressing
Flat Iron Steak Salad*
14.00
Flat iron steak, stewed mushrooms, fresh greens, Gorgonzola, diced tomatoes, Gorgonzola dressing
Salt Roasted Beets Salad
9.00
Mixed greens, candied pecans, local goat cheese, champagne vinaigrette
House Chopped Salad
8.00
Mixed greens, tomatoes, bacon, English cucumber, egg, Green Goddess Dressing
Crispy Chicken Salad
13.00
Chicken strips, avocado, bacon crumbles, diced tomatoes, hard boiled egg, Green Goddess Dressing
Sandwiches
All sandwiches are served with house chips, hand cut fries, or celery root slaw served with a side of ketchup or garlic aioli
Shrimp Po' Boy
10.00
USA wild caught shrimp, creole remoulade, shredded lettuce, vine ripened tomato, hoagie roll
Rueben
10.00
House made corned beef, secret sauce, sauerkraut, Swiss, marble rye
Fried Sc Local Buffalo Chicken Breast
10.00
Bleu cheese fondue, lettuce, tomato, Green Goddess, pretzel bun
House Cured Duck Pastrami
11.00
Caraway beer mustard, house pickles, Swiss, marble rye
In House Ground Burger*
12.00
Hydroponic lettuce, vine ripened tomato, American cheese, secret sauce, toasted pretzel bun
Grilled Sc Local Chicken Breast
10.00
Chipotle glaze, lettuce, tomato, honey mustard, pretzel bun
Blt
7.00
House cured bacon, vine ripened tomatoes, lettuce, secret sauce, white or wheat bread
French Dip
12.00
Shaved Prime Ribeye, Swiss, shredded lettuce, tomato, hoagie roll
Entrées
Steak Frites*
18.00
Marinated flat iron, house cut fries, braised collard greens, rosemary demi, garlic aioli
Fish and Chips
14.00
Black cod, housemade chips, celery root slaw, creole tartar sauce, garlic aioli
Usa Wild Caught Shrimp & Grits
16.00
Local Adluh Mills grits, pepper confetti, Andouille sausage, charred okra, shellfish broth
Green Room Meatloaf
12.00
Braised collards, whipped potatoes, chipotle glaze, blackberry ketchup
Starters
Spinach and Artichoke Dip
9.00
Served with crispy pita points
Meyer Farms Co Usda Prime Red Angus Filet Mignon Carpaccio*
16.00
Baby arugula, pickled mustard seeds, horseradish crema, shallot caper gremolata, smoked sea salt
Steamed Pei Mussels
13.00
Fresh herbs, roasted garlic, fennel, spicy tomato-saffron broth
Jumbo Shrimp Cocktail
15.00
USA wild caught shrimp, marie rose sauce, meyer lemon
Grilled Steak Quesadilla*
11.00
Marinated Flat Iron, pepper confetti, sharp cheddar, caramelized onions, horseradish crema
Va Oysters Rockefeller*
18.00
House cured bacon, creamed spinach and leeks, herb crumbs, Béarnaise
Fried Green Tomatoes
10.00
Southern pimento cheese, tomato bisque, chives
House Cured Duck Confit
15.00
Leg and thigh, petite radish salad, Caraway beer mustard
Flash Fried Fresh Ri Calamari
11.00
Curry lime aioli, shaved Parmesan
Soups
Soup of the Day
4.00
Chef's daily selection
Cauliflower
6.00
Herb crouton, parsley oil
Charleston She Crab
7.00
Sherry cream, chive oil
Greens
Add shrimp +$7, chicken +$5, flat iron steak* +$8 to any salad
Green Room Salad
11.00
Fresh local greens, Gorgonzola cheese, candied walnuts, dried cranberries, sliced Granny Smith apples, champagne vinaigrette
Wedge Salad
6.00
Crispy iceberg, blackened bacon, marinated tomato, scallion, balsamic glaze drizzle, Gorgonzola dressing
Salt Roasted Beet Salad
10.00
Mixed greens, candied pecans, local goat cheese, champagne vinaigrette
Caesar Salad
7.00
Local hydroponic romaine, herb croutons, shaved Parmesan, red onion, creamy Caesar dressing
Sandwiches
All sandwiches served with steak fries
In House Ground Prime Burger*
20.00
Hydroponic lettuce, heirloom tomato, smoked bacon, Tabasco onions, Gruyere cheese, secret sauce, toasted pretzel bun
Fried Sc Local Buffalo Chicken Breast
12.00
Bleu cheese fondue, lettuce, tomato, Green Goddess, pretzel bun
Prime Ribeye
15.00
Shaved Prime Ribeye, Bleu cheese fondue, shredded lettuce, toasted hoagie roll.
Grilled Sc Local Chicken Breast
12.00
Hydroponic lettuce, heirloom tomato, bacon, honey mustard, Swiss, toasted pretzel bun
Land
Meyer Farm Co All Natural Usda Prime Red Angus Filet Mignon*
42.00
Creamed spinach and leeks, herb potato cake, asparagus, Tabasco onions, bordelaise
Grilled Local Sc Chicken Breast
22.00
Garlic whipped potatoes, asparagus, herb chicken jus
Pan Seared Ny Duck Breast*
30.00
Rainbow swiss chard, beech mushrooms, sweet potato puree, cherry cognac glace
Sterling Silver Ks Black Angus Prime 14 Oz Ribeye*
38.00
Potatoes au gratin, charred okra, king trumpet mushrooms, maître d' hotel butter
Heritage Breed Dry Aged Mn All Natural Bone in Pork Chop*
28.00
Cider braised red cabbage, roasted potatoes, braised collards, brandy peppercorn demi glace
Green Room Meatloaf
18.00
Whipped potatoes, caramelized onions, chipotle glaze, blackberry ketchup
Sea
Add a small Ceasar, House Chopped, or Wedge Salad to any entrée for $5
Pan Seared New Bedford Ma Jumbo Diver Scallops*
32.00
Cauliflower puree, rainbow swiss chard, roasted "creamed" corn, bacon jam, red beet glace, roasted red pepper cream
Usa Wild Caught Shrimp and Grits
26.00
Local Adluh Mills grits, pepper confetti, Andouille sausage, charred okra, shellfish broth
Pan Roasted Chilean Seabass*
38.00
Creamy risotto, rainbow swiss chard, wild mushrooms, red beet glace, sweet potato nest, Dugléré sauce
Jumbo Lump Crab Cakes
29.00
Fried green tomatoes, roasted spaghetti squash, petite radish salad, smoked tomato emulsion
Whole Fried Carolina Flounder
27.00
Roasted potatoes, asparagus, apricot-shallot glaze
Pasta
Fettuccini Pasta Handmade Fresh in House. Choice of Sauce: Spicy Tomato Saffron Broth, Cajun Cream, Lemon Butter
Fresh Seafood
27.00
USA wild caught shrimp, jumbo diver scallop, fresh fish, PEI mussels, heirloom tomatoes, spinach, fresh tarragon, wild mushrooms, shaved asiago
Grilled Sc Chicken Breast
19.00
Spinach, fresh basil, heirloom tomato, shallot, red onion
Local Sc Vegetable
16.00
Fresh seasonal vegetables from our local farmers
Grilled Flat Iron Steak*
18.00
Baby bella mushrooms, charred okra, asparagus, spinach
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The Green Room
116 N Main St (Main St and Coffee St)
Greenville, SC 29601
United States
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(864) 335-8222
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GreenRoomgvl
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@tgrupstate
Features
Reservations
Yes
Credit Cards
Yes (incl. Discover & Visa)
Outdoor Seating
No
Food & Drink
Menus
Brunch, Lunch, Dinner
Drinks
Wine, Full Bar, Cocktails
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