Housemade Soups & SaladsAll of our soups, sauces and dressings are made in house with farm-fresh ingredients -- and love.
Locally Farmed Beef & Seasonal Vegetable Soup
Cup - 3.00
Bowl - 5.00
Creamy Housemade Chicken Salad Plate
with fresh fruit & grilled crostini
Local Blueberry Yogurt
with chopped walnuts
House-Smoked Prime Rib
finished with a rosemary demi glace, and served with Wil-Moore Farms Free Range scrambled eggs and Adluh grits, milled right down the street
Pan Seared Tilapia
topped with a blood orange sweet cherry vinaigrette
Crispy Fried Lowcountry Crab Cakes
topped with whole grain mustard aioli
Sugar Cured Boneless Pork Chops
with a blueberry glaze
Buttermilk Biscuit Plate Smothered In Housemade Sausage Gravy
with bacon, scrambled Wil-Moore Farms eggs & Columbia's own Adluh stone ground grits
Quiche Of Artichoke Hearts, Chives, Provolone & Parmesan
made from scratch here at Motor Supply
Decadent French Toast
with housemade strawberry syrup and powdered sugar
with Frizzled Taylor ham, scrambled eggs & gouda OR house cured salmon, cream cheese, capers and red onion
Rasher Of Bacon
Fresh Fruit Side
with cream cheese
Fresh Fruit Salad
Odalys Panaderia Fresh Mexican Pastry Basket
Odalys is the best-loved Mexican bakery in the Midlands. Known in the Latin American community as the only bakery that will do!
Columbia's Best Best Bloody Mary
O. C. Bloody Mary
Pomegranate & Prosecco
Housemade White Sangria
Spiked Arnold Palmer
Fresh Squeezed Lemonade
Refills - 1.00
Lunch: Sample Menu
Housemade SoupsAll of our soups are made in house!
Miso, Roast Pork & Seasonal Vegetable
Tomato with Braised Beef and Seasonal Vegetables
Artisan SaladsWe source our lettuces from the local hydroponic grower, Freshly Grown Farms, and our microgreens are grown at City Roots Urban Farm, both in Columbia, S.C.
Deconstructed Salad Of Local Grilled Vegetables And Hydroponic Lettuce Finished With And Herb Balsamic Vinaigrette And Locally Sourced Goat Cheese
Salad Of Poached Salmon, Tender Potatoes, Hard-boiled Egg and Roasted Red Peppers, Finished With A Creamy Lemon And Thyme Dressing
Local Greens, Crispy Bacon, Shaved Apples, Candied Walnuts And Blue Cheese Finished with a Warm Sherry And Organic EVOO Drizzle
Sugar Cured Boneless Pork Chop Topped with a Smoky Pork and Tomato Ragout, over Sweet Potato Puree
Hand Carved Bistro Filet Sauced with Fresh-Squeezed Lemon Juice and a Roasted Garlic-Infused, Cold Pressed Olive Oil
Georgetown, S.C. White Shrimp Tossed with Shaved Red Onion, City Roots Arugula and a Hint Of Chili Flake in a White Wine Butter Sauce, over Creamy Jasmine Rice
John's Tender Quiche of Local Eggs, Mebkin Abbey Mushrooms, Tarragon, Housemade Whole Grain Mustard and Local Goat Cheese, Served with a Simple Salad
Crispy-Skinned Mountain Trout Topped with a Dollop of Lemon Caper Aioli and a Drizzle Of Melted Butter
Manchester Farms Quail Stuffed with Dried Fruit and Herbs, Saddled with a Savory, Petite Vegetable Gravy
House-Smoked, Chili-Rubbed Pork Butt, Pulled and Tossed in a Lowcountry Mustard BBQ sauce, on a Toasted French Roll
Classic Reuben of House Made Corned Beef, Sauerkraut, Thousand Island, and Melted Cheese On Toasted Jewish Rye
Thin Sliced Turkey, Sliced Avocado, Shaved Onion, Ripe Tomato and Crisp, Local Lettuce On Buttermilk Bread
Dinner: Sample Menu
Farm-to-Table AppetizersOur hors d'oeuvres selection changes nightly, but we regularly offer an artisan cheese board and an array of our own charcuterie, all made from scratch -- all the way down to the pickles and mustard.
Artisan Cheese Plate Selected by Our On-Premise Cheese Monger, Accompanied by Local Sorghum and Fresh Baked Bread from Heather's Artisan BakeryRecent selections include Point Reyes Blue, Truffled Pecorino, and Rouge et Noir Camembert. Or you might find Humbodlt Fog, Barely Buzzed and Shropshire Blue with Bell's Honey from Rembert, South Carolina.
Housemade Charcuterie: Country Pate, Duck Liver Mousse, Bacon, Duck Cracklings, Sausages and PicklesExecutive Chef Tim Peters makes everything from scratch, from the housemade Caw Caw Creek Pastured Pork bacon; pork rillettes; and lush, country pate studded with apricots & pistachios; to the silky duck liver mousse; pickled cucumbers, okra, & green tomatoes; and homemade whole grain mustard. When available: Two Brothers Jerky, made in-house by owner Eddie Wales
Thin Sliced Local Heirloom Tomatoes, EVOO, Domestic Golden Balsamic Vinegar and Shaved Sweet Palmetto Onions
Flash Seared Tennessee Foie Gras Over Freshly Baked Brioche, Strawberry Rhubarb Preserves, Candied Fried Pecans and Drizzled with a Duck Glace
Housemade SoupsAll of our soups, dressings and sauces are made fresh, in house. We wouldn't want it any other way.
Seasonal Vegetable with Lightly Shredded, Braised Beef
Miso, Roasted Pork & Seasonal Vegetable
Artisan SaladsOur salad greens are produced by Freshly Grown Farms and City Roots Urban Farm, two sustainable farms within a couple of miles of Motor Supply. We love working with our local farmers.
Local Living Bibb Lettuce, Crispy Poached Wil-Moore Farms Egg, Sauté Of S.C. Mushrooms, Pickled Onions and a Creamy Herb Dressing
Winter Spice-Poached Pear, Toasted Walnuts, Fresh Local Goat Cheese, Sliced Dried Stone Fruit, Local Greens and a Honey Key Lime Vinaigrette
Ginger-Roasted Spaghetti Squash, Sherry and Brown Sugar Vinaigrette, Fromage Blanc, Fried Pumpkin Seeds
Entrees at Motor SupplyWe source our meats, game, seafood and produce from sustainable sources whenever possible. Working with local farms and producers is a passion of Executive Chef Tim Peters and all of us at Motor Supply Co. Bistro.
Sugar Cured SC Pork Porterhouse Saddled with a Cracked Black Pepper And Worcestershire VinaigretteAn enormous chop, impossibly juicy from in-house brining and an all-around staff and customer favorite. Served with creamy, mashed sweet potatoes and haricots verts
Cage-Free Veal T-bone Sauced with a White Wine and Mustard-Infused Duck Demi GlaceServed with creamy mashed potatoes and haricots verts
Pan-Roasted Beef Tenderloin Topped with an Olive Oil and Truffle Butter, Sauced with a Rich, Red Wine Demi GlaceServed with creamy mashed potatoes and snow peas
Charleston Wreckfish Crusted with Housemade Mustard and Finished with a Simple Chive Beurre BlancServed with creamy jasmine rice and snow peas
Breast of Crispy Skinned Young Duckling Drizzled with a Sherried Italian Sea Salt CaramelServed with seasonal vegetables
Crispy Fried Jumbo Maine Lobster Tail, Topped with a Red Onion Confit and Finished with a Lobster and S.C. Shrimp VelouteWhen this one is on the menu, it flies out of the kitchen.
Poached Spinach Soba Noodles in a Madras Curry and Coconut Broth with Petite Asian VegetablesUnspeakably delicious. We offer a vegetarian entree on every dinner menu. If you need a vegan dish, the kitchen can create something for you upon request. (Calling in advance is ideal.)