eat
At The Speckled Pear, we craft every dish with a global perspective, drawing inspiration from diverse culinary regions to bring fresh, bold flavors to your table. From beautifully curated charcuterie boards to light breakfasts and hearty dinners, our menu offers something for every palate, each created with high-quality ingredients and a passion for great taste.
Savor Every Bite
A World of IdeasAt The Speckled Pear, inspiration knows no borders. Our menu is a reflection of global flavors, seasonal ingredients, and the creative spirit that drives us to explore new culinary possibilities. In addition to rotating specials, we host a monthly Global Culinary Dinner—each one spotlighting a different culture or region through thoughtfully crafted dishes. From locally sourced ingredients to internationally inspired recipes, we celebrate the richness of food culture from around the world—bringing fresh ideas to every plate.
DINNER RESERVATIONS encouraged
For parties of 6+, please CALL 803-992-2660
OR EMAIL INFO@THESPECKLEDPEAR.COM
LUNCH MENU
Tuesday-Friday | 11am–3pm
SALAD
STEAK SALAD
sliced steak | bitter greens mix | blue cheese vin | chive oil | caper aioli
BEET, ASIAN PEAR & WALNUT SALAD (VEG)
goat cheese croutons | bitter greens | white balsamic vin
SEARED AHI WITH TORCHED ROMAINE (PES)
evoo | caesar dressing | caper aioli | artichokes, olives & peppers
CAESAR SALAD (VEG)
romaine hearts | caesar dressing | parmigiano reggiano | lemon | black pepper | shaved croutons
ITALIAN ANTIPASTO SALAD
capicola, mortadella, salami | provolone | mixed greens | banana peppers | red onion | artichokes | garlic aioli | olive vin
HOUSE SALAD (VEG)
mixed greens | grape tomato | cucumber | choice of balsamic vin/blue cheese vin/olive vin/buttermilk dressing
ADD PROTEIN TO ANY SALAD FOR AN ADDITIONAL CHARGE
chicken | steak, ahi tuna, or salmon
SOUP
Our soups change daily! Swing by to see what’s on the menu or check out our Instagram for the latest specials.
SOUPS OF THE DAY | CUP or BOWL
SAndwiches
CHOPPED ROASTED VEG (VEG)
zucchini | portobello mushrooms | peppers | basil aioli | olive vin | fresh goat cheese | 7" hoagie
ROASTED PORTOBELLA (VEG)
roasted pepper | fontina | arugula | lemon aioli | fm sourdough
CHOPPED ITALIAN
capicola | mortadella | salami | provolone | bitter greens | banana peppers | red onion | garlic aioli | olive vin | 7" hoagie
CHICKEN SALAD
pulled chicken | tarragon | fresh mayo | sour cream | apple | red onion | gem lettuce | sandwich sourdough
SALMON BLT
thick cut bacon | tomato | romaine | caper aioli | salmon | fm sourdough
FRENCH ONION DIP
shaved med-rare sirloin | melted gruyere | 7" hoagie | french onion au jus
SIDES
ROASTED FINGERLING POTATOES
za'atar | greek yogurt | chili & scallion oils
CUCUMBER & TOMATO SALAD
feta | red onion | buttermilk dressing
MIXED GREENS
with lemon | evoo
brunch MENU
Saturday | 10pm–3 pm
WARM DANISH & PASTRY
GREEK YOGURT PARFAIT
granola | pecans | maple & berries
FOLDED LEMON CREPES
whipped butter | berries
BAKED FRENCH TOAST
pecans | salted caramel | mascarpone
LOADED POTATOES
fontina mornay | bacon | scallion | 2 sunny side up eggs
DEEP DISH QUICHE
dressed greens
AVOCADO TOAST
fm sourdough | radish | everything spice | petite herbs | evoo
MEDITERRANEAN TOAST
roasted eggplant | ricotta | tomatoes | herbs | za’atar
CHICKEN SALAD
pulled chicken | tarragon | fresh mayo | sour cream | apple | red onion | gem lettuce | fm sourdough
STEAK CAESAR SALAD
medium rare steak | romaine hearts | caesar dressing | parmigiano reggiano | lemon | black pepper | shaved croutons
COCKTAILS
MIMOSA
BLOODY BEER
DINNER MENU
Our dinner menu changes often, to feature fresh, seasonal and globally inspired dishes
Tuesday-Thursday | 5pm–8pm
Friday-Saturday | 5pm-9pm
FOR THE TABLE
BREAD BOARD
chef’s selection of freshly baked breads | za’atar oil & shallot herb butter
CHARCUTERIE & CHEESE BOARD
jamon serrano, finocchiona, beef brasola | marinated goat, l’amuse gouda, d’ambert blue
BONE MARROW
roasted & served with toasted sourdough | orange marmalade | chimichurri
FOIE GRAS & YELLOW OYSTER MUSHROOM PATE
blackberry | mustard | horseradish | brioche
FONDUE
chef’s cheese selection | fresh bread | vegetables | fruit
PECAN-CRUSTED GULF OYSTERS (3)
vermouth | cream | tarragon & fennel
SMALL PLATES
SALMON TARTARE
smoked under glass | keluga caviar & chives | toast points
CARPACCIO OF BEEF
caper & tarragon aioli | belper knoll | extra virgin olive oil | smoked sea salt | arugula
SEARED AHI TUNA
nicoise olive vinaigrette | green beans | grated egg | petite herbs
APPLE WALNUT SALAD
local lettuces | crisp apple & radish salad | imported walnut oil, honey lemon vinaigrette
PORK BELLY
mirin & sake braised | butternut squash | ginger & pear dashi
TSP ONION SOUP
gruyère toast | thyme | onion brûlée
FALL VEGETABLE BISQUE
sous vide carrot | curry
MAINS
RISOTTO
carnaroli rice | mushroom brodo | local mushrooms | parmigiano reggiano emulsion
3-CHEESE PASTA GRATIN
fontina, gruyère & provolone | fresh orecchiette | smoked tomato
BUTTER-BASTED HOKKAIDO SEA SCALLOPS
brussels sprouts with bacon & apples | celery root purée
CHICKEN WELLINGTON
duxelles | black truffle | glacé | pea shoot tendrils
THIS EVENING’S FRESH FISH
boursin fumé | dill oil | autumn corn, haricots verts & celeriac
BRAISED BEEF SHORT RIBS
sherry & black garlic glazed mushrooms | cipollini onion bread pudding
ACORN-FED IBERICO PORK ‘PRESA’
root vegetable escabeche | romesco | gigante beans
DOLCE | SWEETS
SALTED CARAMEL BUDINO
CHAI SPICED CREME BRULEE | CARDAMOM POACHED PEAR
BLACKBERRY COBBLER | LAVENDER ICE CREAM | SEA SALT
CHEF’S HOMEMADE ICE CREAM OR SORBET, FRESH FRUIT
AFFOGATO
the market
Shop our wine and custom market, where exceptional quality meets diverse global inspiration. From carefully curated wines to convenient order-ahead family meals and a wide selection of locally sourced artisan products, we’ve thoughtfully created a destination that truly celebrates flavor. We make it simple and enjoyable to support local producers, experience tastes from around the world, and bring home the very best for you and your loved ones.
