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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 from 5pm - 8pm.

Passerelle Dinner Menu

Small Plates

Soup du Jour
ask your server about today’s selection

Chef’s Charcuterie & Cheese
Chef’s selection of meats and cheeses, grilled baguette, fig and shallot preserve, almonds           14

Crusty Bread
swiss-style ciabatta, salted butter, radishes   5

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, shallots 9

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

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


MUSSELS
Choose your preparation

Brooksie
Crispy artichokes, chive butter   14

Passerelle
Saffron, tomatoes, espelette pepper   13


SALADS

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

Kale & Apple
Kale, apples, pecans, maple crème fraiche  10

Arugula
goat cheese, citrus, cashews, 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


Grilled Greenbrier Porkchop*
Carolina plantation rice gratin, seasonal squash & broth, apple confiture   27

Roasted Roots  
root vegetables, kale, freekeh pilaf, mushroom gravy 18 

Steak Frites*
seared flat iron steak, parsley, garlic butter, frites  24

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

Cassoulet
duck confit & sausage, flageolets, pepper coulis, bread crumbs, greens  23


DESSERT

Peach Tatin
Hazelnut Gelato, peach coulis & hazelnuts 9

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

Double Espresso 5

Cappuccino 5

Latte 5


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