Chef's Tasting Menu:

 

Chef Eric Masson presents:

 

 

Seven Course

 

Chef  Tasting  Menu

 

It’s not a meal, it’s a journey…

 

 

Choose from three different Seven Course

Chef's Tasting Menus:

 Silver Fork, Gold Fork

& Platinum Fork

 

 

Silver Fork

 

Amuse-Bouche

Chef's Daily Tongue Teaser

 

 Appetizer

Crispy Sweetbreads, Leek Fondue & Puff Pastry

(Chardonnay, Louis Latour, Bourgogne)

 

  Seafood

Pan Seared Diver Scallop, Sweet Corn Risotto

& Chives Beurre Blanc

 (Domaine Tariquet, Sauvignon Blanc, Languedoc)

 

Trou Normand

Fresh Mango & Spicy Rum Sorbet, Crispy Tuile

 

   Main Course

Grilled Angus Tournedos, Roasted Fingerlings,

Sautéed Haricot Vert & Bordelaise Sauce

 (Château Haut-Courreau, Bordeaux)

 

 Cheese

Roquefort, Toasted Baguette, Poached Pear

& Honey Candied Pecans

(Sandeman Ruby & Tawny Port)

 

  Dessert

Belgium Chocolate Moelleux & Raspberry Sorbet

 (Louis Perdrier, Excellence Brut, France)

 

Seven Course Menu  $72

Chef's Wine Pairing  $27

 

 

Gold Fork

 

Amuse-Bouche

Chef's Daily Tongue Teaser

 

Appetizer

Seared Duck Foie Gras, Caramelized Apple,

Aged Balsamic Glaze & French Toast

 (Maison Nicolas, Sauternes, Bordeaux)

 

  Seafood

Pan Seared Diver Scallop, Maine Lobster Risotto

 & Sweet Peas à L’Anglaise

(Domaine Tariquet, Sauvignon Blanc, Languedoc)

 

Trou Normand

Fresh Mango & Spicy Rum Sorbet, Crispy Tuile

 

  Main Course

Grilled Angus Tournedos, Roasted Fingerlings,

Sautéed Haricot Vert & Bordelaise Sauce

 (Château Lagarde, St Emilion, Bordeaux)

 

 Cheese

Roquefort, Toasted Baguette, Poached Pear

& Honey Candied Pecans

(Sandeman Ruby & Tawny Port)

  

  Dessert

Crème Brûlée à l'Orange

 (Louis Perdrier, Excellence Brut, France)

 

Seven Course Menu  $108

Chef's Wine Pairing  $41

 

 

Platinum Fork

 

Amuse-Bouche

Chef's Daily Tongue Teaser

 

   Seafood

Premier White Sturgeon Caviar

Warm Blinis & Chives Crème Fraiche

(Moët & Chandon, Brut Imperial, France)

 

 Appetizer

Seared Duck Foie Gras, Caramelized Apple,

Aged Balsamic Glaze & French Toast

 (Maison Nicolas, Sauternes, Bordeaux)

 

Trou Normand

Fresh Mango & Spicy Rum Sorbet, Hazelnut Wafer

 

  Main Course

Grilled Angus Tournedos, Roasted Fingerlings,

Sautéed Haricot Vert & Bordelaise Sauce

 (Château Lagarde, St Emilion, Bordeaux)

 

 Cheese

Roquefort, Toasted Baguette, Poached Pear

& Honey Candied Pecans

(Sandeman Ruby & Tawny Port)

 

  Dessert

Belgium Chocolate Moelleux,

Raspberry Sorbet & Caramel Nest

 (Gérard Bertrand, Banuyls, Languedoc)

 

 

Seven Course Menu  $144

Chef's Wine Pairing  $65

 

 Chef’s Tasting Menu is available for parties of two to fourteen guests and requires the participation of the entire table.

Price is per person and do not include tax & gratuities.

Private dining room available for an additional fee.

Credit number required upon reservation.

 Menu subject to change.

 

 

Call Eric for reservation: (843) 249-2601 or Chef@TheBrentwoodRestaurant.com

 

The Brentwood Restaurant & Wine Bistro

4269 Luck Ave.  Little River, SC 29566

www.TheBrentwoodRestaurant.com

 

 





 

Menus - Hours & Directions - Wine Bar - Banquets - Calendar - Wine Club - Chef History - Cooking Classes
Gift Certificates - Gift Shop - Virtual Tour - Press - Win Dinner for 2 - Contact Us - Employment Opportunities - Links - Home

The Brentwood Restaurant
Little River, South Carolina
843 249-2601