cuisine restaurant team winebeer events news falls park contact

 
   
   
 
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 nightly beginning at 5pm.

Passerelle Dinner Menu

Soup du Jour
ask your server about today’s selection

Cheese Plate
horseradish jelly, roasted rhubarb, grapes, pistachios, chef’s cheese choices
market price

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

Baked Goat Cheese
crispy pastry, blueberry-lavender jam, candied walnuts, pomegranate-balsamic glaze, petite lettuces   11

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

Basquaise
chorizo, peppers, tomatoes, thyme   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, gem lettuce, herb-crème fraiche 10

Farro and Strawberry
fresh strawberries, goat cheese, pea sprouts, farro, arugula, hazelnuts, lemon-basil vinaigrette 11

Endive
endive, blue cheese, pecans, beets, honey-bacon vinaigrette 11

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



ENTREES


Pan-Roasted Carolina Catch*
butter pea salad, hearts of palm, green tomato fumé clams and citrus butter  MARKET PRICE

Buckwheat Crepe
buckwheat crepe, brie cheese, ratatouille, piperade coulis   17

Hanger Steak Frites*
chargrilled, parsley and garlic butter, frites   22

Grilled Greenbriar Porkchop*
coriander and carrot puree, roasted squash and mushrooms, pickled peach gastrique  25

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

Mountain Trout*
parsley lemon-stuffed mountain trout
carrots, sweet peas, château potatoes, persillade  18

Chicken Paillard*
egg pappardelle, crispy chicken, garlic cream sauce, capers, herbs, arugula salad   23


DESSERT

Lemon Tart
lavender-honey crème, blackberry riesling    8

Creme Brulee
vanilla bean, fresh berries    7

Chocolate Hazelnut Torte
strawberry-chocolate jam   8

Cheese selection   13


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