Tables at Stone Soup are set with fun cloths. A nice change from white. All our meals were good, with a minor exception (see Flank Steak below).
“Spring Chicken Pasta sauteed with Asparagus, Peas, Spring Onions over Three Cheese Ravioli in a Roasted Garlic White Wine Cream topped with Parsley & Tarragon Gremolata” ($12 small / $18 large) Small portion pictured.
Typically, Flank Steaks get tougher with more cooking, so serving medium-rare or rare is best. In this case, the steak was a bit “chewy”. Leftovers were cooked a bit more at home, and surprisingly, were more tender. Strange.
“Flank Steak marinated with Rosemary and Garlic with Aleppo Pepper Aioli with Artichoke Potato Hash and sauteed Green Beans” ($21)
“Chicken Positano over Angel Hair Pasta with Pesto Cream Sauce, Fresh Mozzarella, Tomatoes and Basil” ($12 small / $19 large) Small portion pictured.
“Certified Angus Burger with Pimento Cheese, Fried Green Tomato, Lettuce, and Special Sauce” ($12)
Coconut Cake served with Lemon Curd and Fresh Strawberry
I saved the best for last. This Sticky Toffee was one of the best desserts I’ve ever had. Sweet Tooth agrees. I might just drive back to Landrum just for this richly flavored dessert!
“Sticky Toffee – A date pudding soft and moist, served with a rich toffee sauce and vanilla ice cream”
If you go: Get the Toffee!
1522 E Rutherford St
Landrum, SC 29356