Les Hors d’Oeuvres
(Appetizers)

LOW COUNTRY SHE CRAB SOUP
Dry Sherry & Chef’s Garden Chives
8

BUTTERNUT SQUASH BISQUE
Curried Pumpkin Seeds & Truffle Creme Fraiche
6

FRENCH ONION SOUP
Caramelized Onion, Rich Beef Broth & Gratinée Gruyere Croutons
7

BLUE CRAB SOUFFLE
Maine Lobster Bisque & French Tarragon Coulis
10

FRIED GREEN TOMATO NAPOLEON
Mint Infused Goat Cheese, Green Tomato, & Roasted Pepper Coulis
8

SESAME CRUSTED AHI TUNA
Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce
12

ESCARGOT BOURGUIGNON
Escargot, Chardonnay, Fine Cognac, Chopped Parsley & Garlic Butter
Half Dozen 8  Full Dozen 14

ST. JACQUES ROCKEFELLER
Pan Seared Dayboat Scallops, Sautéed Baby Spinach, Crispy Smoked Apple Wood Bacon & Pernod Scented Mornay
12

PAN-SEARED DUCK FOIE GRAS
Caramelized Apple, Aged Balsamic Glaze, Pain Perdue & Fleur de Sel
19

Menu Subject to Change

Les Petits Plats

(Small Plates)

Add Salad Maison $4

Add Pear & Blue Cheese Salad       $6

Add Roasted Beets & Fresh Goat Cheese Salad $7

Small Plate Menu is not valid with any discounts or coupons.

SHRIMP & GRITS
Crispy Grit Cake, Sauteed Jumbo Shrimp, Spicy Andouille
& Bell Pepper Casserole
16
Chef’s Wine Suggestion: Sauvignon Blanc, Tariquet, France

BRAISED SHORT RIBS
Wild Mushroom Risotto, Vegetable Mirepoix & Braised Jus
19
Chef’s Wine Suggestion: Chardonnay, Grand Ardeche, Bourgogne

CRAB ON CRAB
Soft Shell Crab, Lump Crab Cake & Capers Beurre Blanc
16
Chef’s Wine Suggestion: Cabernet, Brentwood Label, France

SEAFOOD CREPE
Pan Seared Scallops, Sautéed Shrimp, Lump Crab Meat, Local Fish, Sautéed Mushrooms & Lobster Velouté
18
Chef’s Wine Suggestion: Riesling, Peter Mertes, Germany

CRISPY DUCK CONFIT
Chef’s Potato, Sautéed Haricot Vert & Orange Glaze
19
Chef’s Wine Suggestion: Pinot Noir, Brentwood Label, France

MAINE LOBSTER RISOTTO
Spring Peas, Lobster Bisque & Toasted French Baguette
18
Chef’s Wine Suggestion: Pinot Grigio, Sartori, Italy

CHEESE & CHARCUTERIE PLATTER
Local & Imported Cheese, Assortment of Cured & Smoked Meat, Honey Candied Pecans, Cornichons & Dijon Mustard & Toasted Baguette     
15

Chef’s Wine Suggestion: Château du Colombier, Bordeaux

Menu subject to change

Les Poissons & Fruits de Mer
(Fish & Seafood)

Served with Salad Maison
Poached Pear & Blue Cheese  add $4
Roasted Beets & Fresh Goat Cheese  add $4

COQUILLES ST. JACQUES RISOTTO
Pan Seared Dayboat Scallops, Sweet Corn Risotto Sautéed baby spinach            & Candied Confetti Pork Belly
29

Chef’s Wine Suggestion: Glass-Pinot Grigio, Sartori, Italy Bottle-Pinot Grigio, Santa Margherita, Italy

SESAME CRUSTED AHI TUNA
Jasmine Rice, Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce
26

Chef’s Wine Suggestion: Glass-Riesling, Peter Mertes, Germany Bottle-Pinot Gris Reserve, Trimbach, Alsace

SHRIMP & SCALLOPS CHARDONNAY
Chef Eric created this award winning dish during a “Iron Chef” competition.
Sautéed Jumbo Shrimp, Pan-Seared Diver Scallops, Leek Fondue, Grilled Asparagus & Angel Hair Pasta
28

Chef’s Wine Suggestion: Glass-Chardonnay, Brentwood Label, Napa Bottle-Chardonnay, Talmard, France

SALMON AU TARRAGON
Fresh Salmon Poached in a Citrus Court-Bouillon, Jasmine Rice, Lime Juice & French Tarragon Sauce
26
Chef’s Wine Suggestion: Glass-Sauvignon Blanc, Tariquet, France Bottle- Chardonnay, Mer Soleil “Silver”, Santa Lucia

SOUTHERN BOUILLABAISSE

” Coastal Uncorked 2011 Competition Winner”

Local Littleneck Clams, Jumbo Shrimp, Fresh Local Fish, Braised Fennel, Fingerlings Potatoes, Roasted Garlic simmered in a Saffron Lobster Broth

28

Chef’s Wine Suggestion: Glass-Sauvignon Blanc, Tariquet, France Bottle-Sauvignon Blanc, Château Sancerre, Loire Valley

Menu Subject to change

Les Viandes
(Meats)

Served with Salad Maison
Poached Pear & Blue Cheese  add $4
Roasted Beets & Fresh Goat Cheese  add $4

FILET MIGNON
Grilled Beef Tenderloin, Chef’s Potato du Jour & Sautéed Haricot Vert
Served with your choice of Au Poivre, Béarnaise or Bordelaise Sauce

Grand Cut (10oz) 33     Petit Cut (6 oz) 26

Add Sautéed Shrimp or Seared Scallops  9   Add 6 oz Lobster Tail 21

Make it “Oscar” (Lump Crab Meat, Grilled Asparagus & Hollandaise)  Add  9

Chef’s Wine Suggestion: Glass-Cabernet Sauvignon, Brentwood Private Label, Napa Bottle-St Emilion, Bordeaux, France

DUO DE CANARD À L’ORANGE
Crispy Duck Confit, Pan-Seared Duck Breast, Grand Marnier Sauce, Orange Suprême, Candied Orange Zest & Savory Oyster Mushroom Bread Pudding
29

Chef’s wine suggestion: Glass-Merlot, Brentwood Private Label, Napa Bottle-Châteauneuf-du-Pape, Rhône Valley, France

COTE DE BOEUF
(The Cadillac of Steaks)
Grilled 16 oz Dry Aged Bone-in Ribeye Steak, Chef’s Potato du Jour, Sautéed Vegetables & Béarnaise Sauce
45
Add Sautéed Shrimp or Seared Scallops 9    Add 6 oz Lobster Tail 19

Make it “Oscar” (Lump Crab Meat, Grilled Asparagus & Hollandaise)  Add  9

Chef’s Wine Suggestion: Glass-Cabernet Sauvignon, Silver Palm, North Coast Bottle-Pauillac, Bordeaux, France

PORK OSSO BUCCO
Roasted Garlic, Braised Vegetable Mirepoix, Roma Tomato Concassée & Angel Hair Pasta
27

Chef’s Wine Suggestion: Glass-Marselan, Brentwood Private Label, France Bottle-Red Zinfandel, Joel Gott, California

Roasted Rack of Lamb

Crispy Rosemary Scented Grit Cake, Sautéed Baby Spinach, Roasted Grapes & Pinot Noir Reduction Demi

32

Chef’s Wine Suggestion: Glass-Pinot Noir, Brentwood Private Label, France Bottle-Pinot Noir, Louis Latour, France

Menu subject to change

Le Menu Paris

FOUR COURSE “PRIX FIXE” MENU: $36
WITH CHEF’S WINE SELECTION: $50

FRENCH ONION SOUP
Or
ESCARGOT DU CHEF
Or
MUSHROOM FEUILLETÉE

Wine selection: Sauvignon Blanc

***********************

SALADE MAISON

***********************

PETIT FILET AU POIVRE

Wine selection: Cabernet Sauvignon

Or

SALMON BÉARNAISE

Wine selection: Chardonnay

Or

CRISPY DUCK CONFIT

Wine selection: Merlot

**********************

PROFITEROLE
Or
CRÈME BRULÉE
Or
FONDANT CHOCOLAT

Wine selection: French Sparkling

Paris Menu not valid with other promotions, coupons or discounts, Thanks.
Menu subject to change

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 Dayboat 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 are available.
Credit number required upon reservation.
Menu subject to change.

Les Desserts

Fondant au Chocolat
Dark chocolate cake, firm on the outside & soft on the inside, served with a delectable Raspberry sauce 7
chocolate

Crême Brulée au Grand-Marnier
Silky Orange custard topped with a brown sugar caramel crust, Fantastique! 7
Flambéed with Grand Marnier!!! 3 Extra
creme-brulee

Key Lime Charlotte
Limoncello Cake, Key Lime Mousse & Toasted Coconut 7
key lime charlotte

Panna Cotta Foster
Rum Banana Sauce & Pecan Tuile Cookie 7
Panna Cotta Foster

Belgium Chocolate Mousse
Raspberry Sorbet, Crème Chantilly & Chocolate Shavings 7
chocolate mousse

Profiteroles
Cream Puff, Vanilla Ice Cream, Warm Ganache & Toasted Almonds
One 5 Two 8 Three 12
profiteroles

Assiette de Fromage for Two
Artisan Cheese, Poached Pear & Candied Pecans 12
cheese plate

Espresso  –  Cappuccino

Cordials & Digestifs

Grand Marnier  –  Godiva  –  Cointreau  –  Tia Maria

Baileys  –  Disaronno  –  Courvoisier

Hennessy  –  Frangelico  –  Romana Sambucca  –  B & B

Chambord  –  Glenlivet  –  Remy Martin  –  Armagnac  –  Port Wine

Kahlúa  –  Macallan  –  Martell  –  Drambuie  –  Patrón

Menu subject to change

La Carte des Vins

Champagne & Sparkling Wines

20a Moët & Chandon White Star, Champagne (France) 750ml $85

20b Moët & Chandon White Star, Champagne (France) 375ml $46

20c Moët & Chandon White Star, Champagne (France) 185ml $25

21 G-H Mumm Brut, Champagne (France) 750ml $82

22 Dom Pérignon 1999, Champagne (France) 750ml $225

23 Dom Perignon 1995, Champagne (France) 750ml $295

24a Perrier & Jouët ‘Grand Brut’ (France) 750ml $89

24b Perrier & Jouët ‘Fleur de Champagne’ 1990 (France) 750ml $275

24c Perrier & Jouët ‘Fleur de Champagne’ 2000 (France) 750ml $195

25 Piper Heidsieck ‘Monopole Rosé’, Champagne (France) 750ml $95

26a Taittinger Brut ‘La Française’, Champagne (France) 750ml $85

26b Taittinger Brut ‘La Française’, Champagne (France) 375ml $45

26c Taittinger Brut ‘Millesimé’ 1996, Champagne (France) 750ml $265

26d Taittinger Brut ‘Millesimé’ 2005, Champagne (France) 750ml $225

27 Nicolas Feuillatte Brut ‘Blue Label’, Champagne (France) 750ml $69

28 Movendo, Moscato (Italy) 750ml $27

29a Veuve du Vernay ‘Brut Excellence’, Sparkling (France) 750ml $29

29b Veuve du Vernay ‘Brut Rosé’, Sparkling (France) 750ml $32

30 Louis Roederer ‘Cristal’ 2002 Champagne (France) 750ml $295

31 Veuve Cliquot Ponsardin Brut, Champagne (France) 750ml $89

32a Mumm Napa ‘Brut Prestige’, Sparkling (California) 750ml $35

32b Mumm Napa ‘Blanc de Noirs’, Sparkling (California) 750ml $35

34 Château Biltmore ‘Blanc de Blancs’, Sparkling (N-C) 750ml $32

35 Rosa Regale Brachetto D’Acqui, Sparkling (Italy) 375ml $26

36 Riondo, Prosecco (Italy) 750ml $29

37a Duval Leroy Brut, Champagne (France) 750ml $65

37b Duval Leroy Brut 1996, Champagne (France) 750ml $145

38 Korbel Natural 2009, Sparkling (Russian River Valley) 750ml $39

39 Ruinart ‘Blanc de Blancs, Champagne (France) 750ml $99

“Come quickly! I am tasting stars!”
Dom Perignon (1638-1714) at his first sip of champagne

White Wines

40 Sonoma Cutrer Chardonnay, Russian River Valley, California $39

41 Louis Latour Chardonnay, Ardèche, France $9 $34

43 Alexander Valley, Chardonnay, Alexander Valley, California $35

44a Mer Soleil Chardonnay, Central Coast, California $69

44b Mer Soleil “Silver” Chardonnay, Central Coast, California $49

45 Sterling Vineyards Unoaked Chardonnay, Napa Valley, California $42

46 Louis Jadot Pouilly Fuissé, Bourgogne, France $46

47 Brentwood Private label Chardonnay, St Helena, California $7 $25

48 Montes Alpha, 2008 Chardonnay, Casablanca Valley, Chile $49

49 Bouchard Aîné & Fils Mâcon-Villages, Bourgogne, France $38

50 Château Labouré-Roi Meursault 1er Cru, Bourgogne, France $59

70 Domaine de Tariquet, Sauvignon Blanc, Languedoc, France $7 $27

71 Sterling Vineyards, Sauvignon Blanc, Napa Valley, California $32

72 Kim Crawford, Sauvignon Blanc, Malborough, New Zealand $36

73 Château de Sancerre, Sancerre, Loire Valley, France $49

74 Stag’s Leap, Sauvignon Blanc, Napa Valley, California $36

80 Sartori, Pinot Grigio, Italy $7 $27

81 Trimbach, Pinot Gris, Alsace, France $39

82 Santa Margherita, Pinot Grigio, Valdadige, Italy $49

90 Sun Garden, Riesling, Mosel, Germany $28

91 Peter Mertes, Riesling, Pfalz, Germany $7 $27

92 Willamette Valley Vineyards, Riesling, Willamette Valley, Oregon $29

100 Conundrum by Camus, White Blend, Rutherford, California $45

101 Chateau de la Chesnaie, Muscadet Sèvres-et-Maine, Loire Valley, France $32

102 Martin Códax, Albariňo, Rías Baixas, Spain $29

103 Trimbach, Gewurztraminer, Alsace, France $37

105 Laurent Kraft, Vouvray Sec, Loire Valley, France $39

106 Brentwood Private Label, Viognier, Pays D’Oc $8 $29

Red Wines

110 Avalon, Cabernet Sauvignon, Napa Valley, California $36

111 Brentwood Label, Cabernet Sauvignon, St Helena $7 $25

113 Montes Alpha, Cabernet Sauvignon, Colchagua Valley, Chile $45

114 Charles Krug, Cabernet Sauvignon, Napa Valley, California $48

115 Louis Martini, Cabernet Sauvignon, Sonoma, California $38

116 Alexander Valley, Cabernet Sauvignon, Alexander Valley $45

117 Silver Palm, Cabernet Sauvignon, North Coast, California $10 $39

120 Brentwood Private Label, Merlot, St Helena, California $7 $25

121 Alexander Valley Vineyards, Merlot, Alexander Valley $38

122 Sterling Vineyards, Merlot, Napa Valley, California $42

123 Santa Ema, Merlot Reserve, Maipo Valley, Chile $39

124 Maison Nicolas, Merlot Reserve, Bordeaux, France $36

130 Acacia Carneros, Pinot Noir, Napa Valley, California $49

131 Brentwood Private Label, Pinot Noir, Pays D’Oc, France $8 $29

132 Willamette Valley Vineyards, Pinot Noir, Willamette Valley $47

133 Louis Latour, Domaine de Valmoissine, Pinot Noir, Bourgogne $36

140 Shooting Star, Red Zinfandel, Lake County, California $27

141 Deloach, Red Zinfandel, Russian River Valley, California $32

142 Sin Zin, Red Zinfandel, Alexander Valley, California $39

143 Joel Gott, Red Zinfandel, Lodi, California $49

150 Penfolds Rawson’s Retreat, Shiraz/Cabernet, Australia $25

152 Château de Jau, Syrah, Côtes du Roussillon, France $36

160 Château du Colombier, Bordeaux, France $9 $34

161 Banfi Centine, Sangiovese, Toscana, Italy $29

163 Lyeth, Meritage, Sonoma County, California $45

164 J. Vidal-Fleury, Côtes-du-Ventoux, Rhône Valley, France $38

165 Bodega Norton, Malbec Reserva, Mendoza, Argentina $39

166 Mont-Redon, Côtes-du-Rhône, Rhône Valley, France $34

167 Château Labrande, Cahors Malbec, France $39

167 Château Haut Grand-Champ, Bordeaux, France $36

170 Brentwood Private Label, Marselan, Pays D’Oc, France $8 $29

Chef’s Private Reserve List

Decanted Table Side

France

201 Château La Louvière, 2005, Pessac-Léognan $119

202 Château Citran, 2000, Haut-Médoc, $145

203 Château Moulin de la Lagune 1998, Haut-Medoc $129

204 Château Fage, 2000, Graves de Vayres $95

205 Château Cantemerle, 2000, Haut-Médoc $145

206 Château Beaumont, 2000, Haut-Médoc $159

207 Château d’Agassac, 2000, Haut-Médoc $165

209 Château Boutisse, 2010, St Emilion Grand Cru $95

212 Château Cap de Faugères, 1999, Côtes-de-Castillon $79

213 Château Picau-Perna, 2011, St Emilion $65

214 Château Paveil de Luze, 2010, Margaux $95

216 Chateau Lillian Ladouys, 2010, St Estephe $75

217 Château Lacoste-Borie, 2000 Pauillac $138

221 Château d’Armailhac, 2009, Pauillac Grand Cru Classe $185

225 Labouré-Roi, 2007, Côte de Beaune-Villages $69

226 Louis Jadot, 2009, Gevrey-Chambertin $179

222 Philippe Leclerc, 2005, Gevrey-Chambertin, Les Platieres $99

235 Domaine Mathieu, 2010, Châteauneuf-du-Pape $79

236 Le Vieux Donjon, 2008, Châteauneuf-du-Pape $85

237 Chateau Mont-Redon, 2009, Châteauneuf-du-Pape $99

238 Domaine des Bosquets, 2009, Gigondas $75

California

240 Burly, 2007, Cabernet Sauvignon, Napa Valley $159

241 Beaulieu Vineyard, 2009, Tapestry, Napa Valley $145

242 Cade, Howell Mountain, 2009, Cabernet Sauvignon, Napa $195

243 Caymus Vineyards, 2011, Cabernet Sauvignon, Napa Valley $169

244 Silver Oak, 2007, Cabernet Sauvignon, Napa Valley $225

245a Opus One, 2006, Meritage, Napa Valley $289

245b Opus One, 2008, Meritage, Napa Valley $275

245c Opus One, 2009, Meritage, Napa Valley $265

245d Opus One, 2010, Meritage, Napa Valley $299

Menu & prices subject to change

Vegetarian & Vegan Menu

Includes Brentwood Miso Vinaigrette Salad

$19

Vegetarian Pasta:
Garden vegetable sautéed in extra virgin olive oil with garlic & white wine, served over angel hair pasta

Vegetable Napoléon:
Grilled vegetable stack served in puff pastry with a creamy Parmesan sauce

Vegan Casserole:
Garden vegetable simmered in curry sauce & served with Jasmine rice

Vegetarian Crêpe:
Sautéed vegetable served in a thin crêpe with a creamy Mornay sauce

Vegan Ratatouille:
Seasonal vegetables served over quinoa couscous with a Ratatouille sauce

Ask Chef which Vegetarian & Vegan Entrees are available tonight.

Menu subject to change

Gluten-Free Menu

Includes Brentwood Miso Vinaigrette Salad

Grilled Filet Mignon
Sautéed Seasonal Vegetables & Chef’s Potato
25

St Jacques Risotto
Pan Seared Dayboat Scallops, Sweet Corn Risotto & Candied Confetti Pancetta
28

Duck Breast à l’Orange
Sautéed vegetables, Chef’s Potato & Grand Marnier Orange Sauce
26

Grilled Atlantic Salmon
Sautéed Seasonal Vegetables & Jasmine Rice
25

Roasted Lamb Rack
Sautéed Baby Spinach & Chef’s Potato
28

Shrimp Provençale
Jumbo Shrimp, Jasmine Rice & Ratatouille Sauce
26

Ask Chef which Gluten Free Entrees are available tonight.

Menu subject to change

Monday to Saturday
From 4:30 to 5:45 PM

Two Course Menu: $17
Three Course menu: $20

First Course:

Brentwood Salad
Poached Pear & Blue Cheese Add $3
Roasted Beets & Goat Cheese Add $3

Second Course:

(Please Choose From)

Short Ribs Bourguignon
Boneless beef short ribs braised in red wine, Chef’s potato & vegetable Mirepoix

Little River Crab Cake
Tender homemade fresh crab cake, Dijon mustard sauce & Jasmine rice

Pork Filet Calvados
Sautéed pork medallions, caramelized apple in a apple brandy sauce & Chef’s potato.

Salmon Béarnaise
Pan-Seared fresh North Atlantic salmon filet, Béarnaise sauce & Jasmine rice

Pasta Nicoise
Fresh garden vegetables sautéed with olive oil, garlic & Kalamata olive, tossed with angel hair.

Third Course:

(Please Choose From)

Sorbet Assortment, Key Lime Charlotte or Chocolat Fondant

Early Bird Wine Special

$5 glass of Brentwood Private Label Wine or $19 bottle
Choose from: Chardonnay, White Zinfandel, Merlot & Cabernet Sauvignon

Early Bird Dinners are available daily for parties of one to twenty five people.
Not Valid with any coupons, discounts, special offers or on holidays, Thanks.

Menu & pricing subject to change.

Wine Bistro at The Brentwood

offers a beautiful intimate setting in a casual and elegant atmosphere.

Free WIFI available – Just ask for the code

Happy Hour 4 to 6 at the Bar

Featuring:

$5 Appetizer Menu

$5 House Drinks

$3 Select Beers

$5 Brentwood Label Wine

$7 Select Martinis


Appetizers

Tomato & Chêvre Napoléon  
Fried Green Tomato, Mint Infused Goat Cheese & Roasted Pepper Coulis
(Seasonal)

Smoked Salmon Mousse
Spring Mesclun Mix, Meyers Lemon Confit & Toasted Baguette

French Onion Soup
Caramelized Onion, Rich Beef Broth & Gratinée Gruyère Croutons

Low Country She Crab Soup  
Dry Sherry & Chef’s Garden Herbs

Crab Cake Béarnaise

Lump Crab meat & French Tarragon Béarnaise

Wild Mushroom Risotto
Wild Mushrooms, Arborio Risotto & Toasted Baguette

Escargots Du Chef
Chardonnay, Fines Herbs, Garlic Butter & Toasted Baguette

Boom Boom Shrimp
Srirascha Aioli & Mesclun Mix

Bread Basket & Butter  $1.50

Menu subject to change

Brentwood Private Label (Napa)

White Zinfandel, Chardonnay, Merlot, Cabernet Sauvignon

Brentwood Private Label (France)

Viogner, Marselan & Pinot Noir

Book your group for Happy Hour
HOA, Office, Association…
843-249-2601

Menu & pricing subject to change.

Valentine Menu

 Prix Fixe Romantic Dinner

 Available Friday & Saturday February 12 & 13 from 4 to 9 pm

And Sunday February 14 from 1 to 7 pm

 

$55 PP++
Add $19 for Chef’s Wine Selection
Appetizers:
(Select One)

Blue Crab Soufflé

French Tarragon & Lobster Sauce

Chef’s Wine Selection: Pinot Grigio, Italy

 

Escargot Poulbot

Sautéed Shallots & Fine Cognac Crème

Chef’s Wine Selection: Viognier, France


Braised Short Ribs

Mushroom Ravioli & Pinot Noir Demi
Chef’s Wine Selection: Pinot Noir, France

 

Warm Oysters au Champagne

Champagne Beurre Blanc & Tobiko Caviar

Chef’s Wine Selection: Chardonnay, Napa

Entrees:
(Select One)

Grilled Angus Ribeye “Sous-Vide”

Fingerlings Potato, Haricots Vert & Truffle Bordelaise
With 6oz Lobster Tail (add $19)
Chef’s Wine Selection: Cabernet Sauvignon, Napa

Salmon En Croute

Rice Pilaf, Sautéed Baby Spinach, Flounder Mousse & Hollandaise

Chef’s Wine Selection: Sauvignon Blanc, France

Lamb Osso Bucco

Mint Infused Couscous, Winter Mirepoix & Natural Jus
Chef’s Wine Selection: Red Bordeaux, France

Shrimp & Scallops Chardonnay

Angel Hair Pasta, Grilled Asparagus & Leek Fondue
Chef’s Wine Selection: Chardonnay, France


Dessert for Two:

Heart Shape Chocolate & Raspberry Mousse

 Espresso Crème Anglaise

Chef’s Wine Selection: Flute of Champagne

 

Bon Appétit!

The Brentwood Restaurant & Wine Bistro

“Best French Restaurant on The Grand Strand 2014”

“Top 10 Romantic Restaurants” (MyrtleBeachRestaurantNews.com)

Call for reservation: 843-249-2601


 

Christmas Celebration Menu

Christmas Eve 4 to 9 pm

& Christmas Day 1 to 7 pm

 Four Course Dinner $39

Chef’s wine selections

& Champagne add $18

First Course – Select one

Escargot du Chef

Or

Low Country She Crab Soup

Or

 Warm Brie & Raspberry Feuilletée

Or

 Local Oysters Rockefeller (add $5)

Chef’s Wine Selection – Sauvignon Blanc

  Second Course – Select one

Brentwood Garden Salad

 Or

Butternut Squash Bisque

Third Course – Select one

Pork Osso Bucco

 Chef’s Wine Selection – Merlot

 Or

Salmon En Croute

  Chef’s Wine Selection – Riesling

Or

 Prime Rib Au Jus

  Chef’s Wine Selection – Cabernet Sauvignon

Or

 Roasted Rack of Lamb (add $5)

  Chef’s Wine Selection – Pinot Noir

Or

 Shrimp & Scallops Chardonnay (add $5)

  Chef’s Wine Selection – Chardonnay

 Fourth Course – Select one

 Christmas Rice Pudding

  Or

 Bûche de Noël / Yule Log

Or

 Apple Tart à la Mode

  Or

Chocolate Fondant

Chef’s Wine Selection – Champagne !!!

Christmas Eve 4 to 9 pm

& Christmas Day 1 to 7 pm

Seating limited, book your table early: 843-249-2601

Menu subject to change

New Year’s Eve 2016 Menu

 Un

Chef’s Surprise Tongue Teaser

********

Deux

(Choice of)

Pan-Seared Diver Scallop, Maine Lobster Risotto & Petit Pois au Beurre

(2014 Domaine de Tariquet, Sauvignon Blanc, Languedoc)

or

Duck Breast Duo, Mesclun Mix Salad, Roasted Chestnut

& Black Truffle Vinaigrette

(2012 Vidal-Fleurie, Côtes du Rhône, Rhône Valley)

or

Jumbo Shrimp Cocktail, Hass Avocado Mousse & Horseradish Parfait

(2013 Château Bonnet, White Blend, Bordeaux)

or

House Cured Salmon, Mesclun Mix, Warm Fingerlings,

Dill Crème Fraiche & Trout Caviar

(2013 Louis Latour, Chardonnay, Bourgogne)

********

Trois

(Choice of)

Angus Beef Châteaubriand, Gratin Dauphinois,

Sautéed Haricot Vert & Sauce Duo

(2010 Château Roc de Ségur, Red Blend, Bordeaux)

or

Blackened Redfish, Carolina Rice Pilaf,

Sautéed Spinach, Shrimp & Crayfish Etouffée

(2014 Sancerre, Sauvignon Blanc, Loire)

or

Braised Lamb Osso Bucco, Mint Scented Couscous,

Winter Vegetable Mirepoix & Natural Jus

(2009 Chemin des Olivettes, Red Blend, Languedoc)

or

Pan-Seared Dayboat Scallop, Sautéed Jumbo Shrimp,

Angel Hair Pasta & Chardonnay Leek Fondue

(2014 Pouilly Fuissée, Chardonnay, Bourgogne)

**************

Quatre

(Choice of)

Profiterole, Vanilla Ice Cream & Warm Chocolate Ganache

or

Key Lime Charlotte & Mixed Berries Coulis

or

Crème Brulée au Grand Marnier

or

Hazelnut Yule Log Cake

(NV Veuve du Vernay, Brut Rosé, France)

Regular Dinner 5:00-10.00pm

Four Course “Prix Fixe” Menu $59   Chef’s Wine Selection $29

Early Dinner 4:00-4.45pm

Four Course “Prix Fixe” Menu $49   Chef’s Wine Selection $19

The Brentwood Restaurant   & Wine Bistro

4269 Luck Ave., Little River, SC 29566

Call for Reservation: 843-249-2601


Thanksgiving Day Dinner

Served Family Style

 

Brentwood Salad

Oven Roasted Turkey,

Hickory Smoked Ham,

Southern Cornbread Stuffing,

Homemade Mashed Potatoes,

Maple Glazed Sweet Potatoes,

Seasonal Sautéed Vegetables,

Cranberry Sauce, Turkey Gravy,

and

Apple Tart Or Pumpkin Pie

$26.95 Adult ($9.95 Children 10 & Children 3 & under eat free)

Thursday, November 26  2015

from 11:00am to 7:00pm

Seating limited, book your table early: 843-249-2601

Menu subject to change

Christmas Celebration Menu

Christmas Eve 4 to 9 pm

& Christmas Day 1 to 7 pm

 Four Course Dinner $39

Chef’s wine selections

& Champagne add $18

First Course – Select one

Escargot du Chef

Or

Low Country She Crab Soup

Or

 Warm Brie & Raspberry Feuilletée

Or

 Local Oysters Rockefeller (add $5)

Chef’s Wine Selection – Sauvignon Blanc

  Second Course – Select one

Brentwood Garden Salad

 Or

Butternut Squash Bisque

Third Course – Select one

Pork Osso Bucco

 Chef’s Wine Selection – Merlot

 Or

Salmon En Croute

  Chef’s Wine Selection – Riesling

Or

 Prime Rib Au Jus

  Chef’s Wine Selection – Cabernet Sauvignon

Or

 Roasted Rack of Lamb (add $5)

  Chef’s Wine Selection – Pinot Noir

Or

 Shrimp & Scallops Chardonnay (add $5)

  Chef’s Wine Selection – Chardonnay

 Fourth Course – Select one

 Christmas Rice Pudding

  Or

 Bûche de Noël / Yule Log

Or

 Apple Tart à la Mode

  Or

Chocolate Fondant

Chef’s Wine Selection – Champagne !!!

Christmas Eve 4 to 9 pm

& Christmas Day 1 to 7 pm

Seating limited, book your table early: 843-249-2601

Menu subject to change

Restaurant Week South Carolina Menu

January 7  to 17, 2016

Three Course “Prix Fixe” Menu: $28

Chef’s Wine Selection: add $10 for two glasses

 (Plus Tax & Gratuity)

First Course:

(Please Choose From)

Pear & Blue Cheese Salad

French Onion Soup

Goat Cheese Salad

She Crab Soup

 

Second Course:

(Please Choose From)

Chicken Brentwood

Sautéed Mushrooms, Baby Spinach, Mornay Sauce & Chef’s Potato

Chef’s Wine selection:  Merlot, California

 

Flounder Almondine

Rice Pilaf, Toasted Almonds, Sautéed Vegetables & Lemon Butter Sauce

Chef’s Wine selection:  Viognier, France

Pork Filet Calvados

Caramelized Apples, Chef’s Potato & Apple Brandy Demi

Chef’s Wine selection:  Pinot Noir, France

Salmon au Tarragon

Rice Pilaf, Sautéed Vegetables, Lime & Tarragon Sauce

Chef’s Wine selection:  Chardonnay, California

Butternut Squash Ravioli

Roasted Chestnut & Parmesan Cream Sauce

Chef’s Wine selection:  Riesling, Germany

Third Course:

(Please Choose From)

French Apple Tart a la Mode

Blueberry Bread Pudding

Fondant au Chocolat

Raspberry Sorbet

Chef’s Wine selection:  Veuve du Vernay, Brut Rosé, France

 

 Restaurant Week SC Menu is not available with any other discounts, coupon,

or any other specials. Thanks.