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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.

Passerelle Dinner Menu

Soup du Jour
Ask your server about today’s selection

Duo plate
Blue cheese-celery terrine and pate with apricot mustard fruit, cornichons, cashews and toasted baguette   11

Crusty bread
Swiss style Ciabatta, salted butter, radishes  4

Baked goat cheese
Wrapped in a light crispy pastry, blueberry lavender jam, candied walnuts, pomegranate balsamic glaze,
petite lettuces   10

Smoked salmon-potato croquettes
Horseradish crème fraîche, caper relish, lemon zest   8

Garlic Shrimp
Olive oil, espelette pepper, fleur de sel, crusty bread   12

Mussels Pernod

Mushrooms, prosciutto, garlic, shallots, parsley   10

Mussels Passerelle
Saffron, tomatoes, espelette pepper   12


Petite salad
Baby lettuces, tomatoes, olives, crouton, Champagne vinaigrette   6

Spring asparagus salad
Greens, tiny tomatoes, almonds, prosciutto, shaved cheese, citrus thyme vinaigrette   10

Frisée Lynonaise
Bacon, poached egg, Gruyère & croutons, champagne vinaigrette   9

Roquette Salad
Roquette, celery, red grapes, radish, toasted cashew, tangy goat cheese dressing   9

Berries and Beets
Baby lettuces, snap peas, pickled beets & radishes, blueberries, Roquefort, honey horseradish
crème fraiche dressing   10


Seasonal Cassoulet
White beans, aromatic vegetables, lamb neck and andouille sausage, braised veal osso bucco, wilted chard   23

Shrimp and Polenta
Gulf shrimp, apple, jalapeno, scallion, parsley, Apple Jack Dijon sauce, soft polenta    23

Hanger Steak Frites
Chargrilled, parsley & garlic butter, frites 21

Maple Leaf Farms Duck
Pan seared duck breast, celeriac gratin, gingered carrots, green peppercorn sauce    22

Mountain trout
Parsley and garlic crusted Mountain trout, carrots & sweet peas, chateau potatoes   18

Moroccan stew
Harissa spiced vegetable stew, carrots, pumpkin, squash, chic peas, apricots, Quinoa and celery salad    17

Truffle Chicken
Smashed fingerling potatoes, haricot vert, lemon thyme veloute   19


Pear Tatin
Spiced caramel, crème fraiche gelato  7

Flourlass Chocolate Cake
Hazelnut crunch, raspberry coulis, Chantilly cream  9

Pumpkin Pain Perdu
Cinnamon apples, apple jack gelato   7

Crème Caramel
Fig and almond financiers, Chantilly cream   6

Artisan Cheese
Grilled bread, house preserves, Marcona almonds 12

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.

cuisine restaurant team winebeer events news falls park contact