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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

Cheese Plate
Pickled grapes, cashew butter, Medjool dates, Chef’s cheese choices   market price

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   11

Potato & Smoked Salmon Croquettes*
Horseradish crème fraîche, caper relish, lemon zest   8

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

Garlic Shrimp*
Sautéed shrimp, garlic butter, espelette pepper, fleur de sel  12

MUSSELS
Choose your preparation

Belgique
Shallots, Celery, garlic, Belgian beer   13

Passerelle
Saffron, tomatoes, espelette pepper   13


SALADS


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

French Green Lentil Salad
Mixed greens, p’tit basque cheese, hazelnuts, carrot and fennel slaw, sherry vinaigrette   10

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

Marinated Goat Cheese Salad
Butter lettuce, toasted fruit bread, pepper jelly   10

Heirloom Spinach Salad
Kobocha vinaigrette, Gorgonzola, pear pickle,spiced pecans 10


ENTREES


Scallops*
Mushroom risotto, Swiss chard, Pernod and lemon vinaigrette, crispy shallot   27

Root Vegetable Pot Pie with Salad Alsace
Parsnips, sweet and fingerling potatoes, carrots, turnips  in savory mushroom gravy, topped with flaky pastry    17
(add chicken)  23

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

Pork Roulade*
Stuffed with Swiss chard, sage and apples,
Normandy crème, sweet potato-bleu cheese gratin   15

Seared Duck Breast*
Lentils, kabocha, Brussels sprouts, pickled cherry,
gastrique   23

Mountain Trout*
Parsley lemon stuffed mountain trout,
carrots & sweet peas, château potatoes, persillade   18

Seasonal Cassoulet
White beans, tomatoes, sausage, bacon, aromatic vegetables, crispy pork belly, wilted heirloom spinach, pepper coulis, toasted breadcrumbs   23


Dessert

Lemon Chèvre Pound Cake
Blueberry compote, Chantilly cream, vanilla lemon curd  8

French Coconut Pie
Coconut in short crust, tangerine sorbetto and macerated pineapple  6

Mocha Marquise
Chocolate and coffee mousse, brandy soaked lady fingers, almond cookie   9

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