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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 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 walnut, pomegranate-balsamic glaze, petite lettuces   12

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

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

Choose your preparation

chorizo, peppers, tomatoes, thyme   13

Saffron, tomatoes, espelette pepper   13


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

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

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

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

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


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

Buckwheat Crepe
brie cheese, ratatouille, piperade coulis   17

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

Grilled Greenbrier Porkchop*
spring risotto, roasted squash and mushrooms, coriander and carrot puree, pickled peach gastrique  25

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  18

Chicken Paillard*
crispy chicken, egg pappardelle, garlic cream sauce, capers, herbs, arugula salad   21


Banana Bread Pudding
chocolate ganache, gianduja gelato    8

Crème Brulee
Cointreau, fresh berries    9

Chocolate Hazelnut Torte
strawberry-chocolate jam    9

fresh fruit baked in custard   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.


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