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Lunch Menu Dinner Menu Brunch Menu

Dine al fresco on the patio or enjoy the warm environment inside the bistro. Or better yet, grab a seat at the Chef's bar and watch all the culinary magic unfold. Chef Teryi's dinner menu includes traditional dishes along side new inspirations - enjoy your favorite dishes paired with a bottle from our wine list of regional French varietals.

We serve our dinner menu Tuesday through Saturday beginning at 5pm. On Monday evenings, Chef Teryi offers a family style dinner selection in place of the regular menu.

Passerelle Dinner Menu

Soup du Jour
ask your server about today’s selection

Cheese Plate
select 2 from Chef’s choice
fig and shallot preserve, spiced almonds  10
Additional cheese  3

Crusty Bread
swiss-style ciabatta, salted butter, radishes   4

Baked Goat Cheese
crispy pastry, blueberry-lavender jam, candied walnuts, pomegranate-balsamic glaze, petite lettuces   13

Flash-Fried Smelt*
chervil and chive aioli, grilled lemon, capers and shallots 9

Escargot
helix snails, butter, garlic, parsley, white wine, cream, grilled baguette 12

Stuffed Calamari*
seafood and sausage stuffed calamari 13

Garlic Shrimp*
broiled shrimp, garlic, butter, espelette pepper, lemon 12

Chef’s Rillettes
slow-cooked pork in white wine and mustard, pistachio aillade, shallot confit, grilled baguette 12


MUSSELS
Choose your preparation

Belgique
shallot, celery, lager   13

Passerelle
Saffron, tomatoes, espelette pepper   13


SALADS

Petite
baby lettuces, tomatoes, olives, crouton, champagne vinaigrette   6

Butter Pea
Butter peas, cucumber, radish, red onions, hearts of palm, herb-crème fraiche 10

Arugula
goat cheese, citrus, Pomegranate dressing   11

Frisée Lyonnaise
Bacon, poached egg, gruyère & croutons, champagne vinaigrette 10

Niçoise*
niçoise olives, potatoes, anchovies, haricot verts, tomatoes, hard boiled egg, seared tuna, champagne vinaigrette 15


ENTREES


Espelette Shrimp*
sautéed shrimp, peppers, polenta, Apple Jack cream   22

Buckwheat Crepe
brie cheese, ratatouille, piperade coulis   17

Seared Flat Iron Steak*
broccolini, fingerlings, tarragon aioli   24

Grilled Greenbrier Porkchop*
braised red cabbage, sweet potato napoleon, cider pan sauce   27

Rack of Lamb Rib*
truffle flageolet puree, spring bounty ragout, currant demi 23

Mountain Trout*
lemon-stuffed with parsley, carrots, sweet peas, château potatoes, persillade  19

Summer Cassoulet*
duck confit & sausage, purple hull peas, pepper coulis, parsley bread crumbs, rainbow kale 23


DESSERT

Apple Tart
vanilla gelato, sea salt caramel 8

Crème Brulee
Cointreau, fresh berries 9

Flourless Chocolate
cherries, Kirsch cream 9

Dessert Wine
2011 La Fleur D'or (375ml)
Sauternes 36

Coffee 2

Espresso 3

Cappuccino 4


Chef Teryi and the culinary team at Passerelle are more than happy to work with our guests to meet their dietary needs and allergy restrictions, or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please click here or call 864-509-0142.

*These items contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

 




 
     
   
cuisine restaurant team winebeer events news falls park contact