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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 beginning at 5pm. On Monday evenings, Chef Teryi offers a family style dinner selection in place of the regular menu.

Passerelle Dinner Menu

Soup du Jour
ask your server about today’s selection

Cheese Plate
select 2 from Chef’s choice
fig and shallot preserve, spiced almonds  10
Additional cheese  3

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

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 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

shallot, celery, lager   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

goat cheese, citrus, Pomegranate dressing   11

Frisée Lyonnaise
Bacon, poached egg, gruyère & croutons, champagne vinaigrette 10

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


Grilled Greenbrier Porkchop*
carolina plantation rice gratin, summer squash & broth, confiture de péche   27

Carolina Catch*
roasted garlic quinoa, charred corn and crab relish, local squash, passion fruit vinaigrette MARKET

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

Buckwheat Crepe

brie cheese, ratatouille, piperade coulis   17

Chargrilled Lamb T-bones*
Colonial Mills polenta, feta, summer vegetables, sauce vierge   25

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

Summer Cassoulet*
duck confit & sausage, purple hull peas, pepper coulis, parsley bread crumbs, rainbow kale 23


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