Dinner Menu

Starters

  • Artisanal Cheese Board – ask about our specialty cheeses $18
  • Charcuterie Board – ask server for details $18
  • Fried Green Tomatoes – creamy tarragon scented Gulf shrimp salad, port reduction $10
  • Moules Frites – ask how Chef is cooking our wild harvested mussels from Maine (“classic” white wine-herb, jalapeno cilantro, spicy-roasted tomato and tarragon buttery broth is always available) $18
  • Grandmas Deviled Eggs – prosciutto, arugula, chives, chili oil $7
  • Charleston Style Crab Cake – grapefruit aioli, pecan gremolata $16
  • Steak Crostini – garlic & mushroom puree, bordelaise, Hollandaise, chili oil, pickled mustard seeds, tatsoi $11
  • Buttermilk Fried Chicken Lollipop – brown butter cornbread, house collards, jalapeno honey glaze, cured egg yolk $11

Soups

  • Roasted Red Tomato Soup – apple smoked bacon, thyme-chive crème $5 Cup, $8 Bowl
  • Bistro’s Onion Soup – caramelized onions, dark chicken stock, toasted baguette, and gruyere cheese $5 Cup, $8 Bowl
  • Smoked Duck Gumbo – LA popcorn rice, sliced duck breast $7 Cup, $12 Bowl

Salads

  • “The Frenchman” – seasonal greens, Granny Smith apple, white wine poached potatoes, praline pecans, Gruyere cheese, cherry tomatoes, house vinaigrette $9.5
  • Spinach Salad – braised red cabbage, toasted pine nuts, goat cheese, balsamic vinaigrette, toasted bread, fried egg $10
  • WC Chef’s Salad – crisp salad greens, tomato, avocado, julienne squash, grilled red onion, boiled farm egg – choice of dressing (blue cheese, house vin, house ranch, red wine vinaigrette) $12
    ADD – 4 oz. sous vide hanger steak $10, grilled shrimp $7, 4 oz. grilled salmon $10, grilled chicken breast $5
  • Baby Iceberg Wedge – grilled red onion, bacon, fried green tomato, choice of dressing $9
  • Fried Oyster Caesar – Parmesan, garlic croutons, cracked black pepper, fried Gulf oysters $13
  • Fall Roasted Beet Salad – seasonal greens, roasted beets, toasted pecans, goat cheese, grapefruit segment, shallot herb vinaigrette $11

Entrées

  • Braised Lamb Shank – cheese grits, house collards, braising reduction, orange gremolata $38
  • Crawfish and Andouille Alfredo – house made fettucine pasta, crab boil alfredo, toasted bread, fresh herbs $18
  • Pecan Pesto Pasta – house made spaghetti, toasted pecan pesto, sundried tomatoes, blackened Gulf shrimp $18
  • Cracklin Crusted Grouper – creole smashed new potatoes, smoked jalapeno Hollandaise, micro green salad, chili oil, balsamic reduction $33
  • Carpet Bagger – petite filet, butter whipped potatoes, fried oysters, grilled asparagus, house steak sauce $27
  • Sous Vide Hanger Steak – red wine risotto, caramelized mushrooms, grilled asparagus, blood orange chimichurri $25
  • Molasses Brined Chicken – free range chicken, roasted beet and sweet potato hash, broccolini, smoked tomato jus $21
  • Dry Aged Duck Breast – house collards, brown butter cornbread, bacon cherry demi $31
  • Trout Amandine – butter whipped potatoes, haricot vert, almond brown butter sauce (pan seared or fried) $22
  • Low Country Shrimp & Grits – roasted garlic grits, Gulf crab meat and shrimp, in a buttery tomato broth $20
  • Grilled Redfish – wild rice, grilled asparagus, charred lemon, herb shallot vinaigrette $29
  • Cedar Plank Salmon – charred lemon, grilled asparagus, whipped potatoes, lemon beurre blanc $26
  • Southern Ramen – smoked pork soy broth, pork shoulder, braised collards, grilled pork loin, crispy pork belly, soft boiled yard egg, house made noodles $25
  • Grilled Cauliflower Steak – red wine risotto, caramelized mushrooms, marinated field pea salad $16
  • Pasta Puttanesca – tomato, olives, and capers with spaghetti $16

Hand Butchered steaks

  • 8 oz. Beef Filet – $32
  • 16 oz. Heartbrand Akaushi Ribeye – $46
  • 6 oz. Ribeye Cap – $50
  • 14 oz. NY strip – $40

Sides

  •  Roasted Beet Hash – $6
  • Jalapeno Mac & Cheese – $8
  • Candied Sweet Potatoes – $6
  • Parmesan Roasted Cauliflower – $6
  • Local Field Peas – $6
  • Charred Broccolini – $7

Desserts

  • Buttermilk Banana Curd Pie – Nilla wafer crust, brulee banana $8
  • Red Wine Cheesecake – strawberry meringue, basil, preserved lemon, port reduction $8
  • Bourbon Apple Bread Pudding – apple spice creme anglaise, salted caramel ice cream $8
  • Vanilla Crème Brulee –  $8
  • Chocolate Mousse – raspberry coulis $9

Lunch Menu

Starters & Soup

  • Fried Green Tomato – creamy tarragon scented Gulf shrimp salad, balsamic reduction $10
  • Roasted Red Tomato Soup – apple smoked bacon, thyme-chive crème $5 Cup, $8 Bowl
  • Bistro’s Onion Soup – caramelized onions, dark chicken stock, toasted baguette, and gruyere cheese $5 Cup, $8 Bowl
  • Smoked Duck Gumbo – LA popcorn rice, sliced duck breast $7 Cup, $12 Bowl
  • House Made Meatballs – brown gravy, creamy cheese grits $12
  • Buttermilk Fried Chicken Lollipops – house collards, brown butter cornbread, jalapeno honey glaze, cured Mahaffey Farms egg yolk $11

Salads

  • “The Frenchman” – seasonal greens, Granny Smith apple, white wine poached potatoes, praline pecans, Gruyere cheese, cherry tomatoes, house vinaigrette $10
  • Spinach Salad – braised red cabbage, toasted pine nuts, goat cheese, balsamic vinaigrette, toasted bread, fried egg $10
  • WC Chef’s Salad – crisp salad greens, tomato, avocado, julienne squash, grilled red onion, boiled farm egg – choice of dressing (blue cheese, house vin, house ranch, red wine vinaigrette) $10
    ADD – 4 oz. sous vide hanger steak $10, grilled shrimp $7, 4 oz. grilled salmon $10, grilled chicken breast $5
  • Baby Iceberg Wedge – grilled red onion, bacon, fried green tomato, choice of dressing $9
  • Fried Oyster Caesar – Parmesan, garlic croutons, cracked black pepper, fried Gulf oysters $13
  • Fall Roasted Beet Salad – seasonal greens, roasted beets, toasted pecans, goat cheese, grapefruit segment, shallot herb vinaigrette $10

Sandwiches

(All sandwiches served with Sun Chips, substitute fries for $1)

  • Grown Up Grilled Cheese – Vermont white cheddar, brie, and charred tomato cream $10
  • Avocado Sammy – avocado, mushrooms, carrots, hummus vinaigrette, Swiss cheese, sprouts on wheat $10
  • Crispy Gulf Shrimp BLT – bacon, lettuce, tomato, house pickles, remoulade, & crispy Gulf shrimp $12
  • Bistro French Dip – thin sliced ribeye steak, warm house made pimento cheese, horseradish mayo, on a toasted sourdough bun, au jus $12
  • Open Faced Veggie Sandwich – crushed avocado, thin sliced tomato, olive oil, cilantro, tabbouleh,
    topped with a fried egg $10
  • Turkey Club – sourdough, bacon, Provolone cheese, lettuce, tomato, honey Dijon mustard, house pickles $10
  • WC’s Bistro Burger – 8 oz. handmade patty, braised tomato, grilled red onion, Dukes mayo on a sourdough bun (add a fried egg “sunny side up” compliments to the Chef)  $12
  • Soup, Salad, Sandwich Combo – cup of soup, choice of open faced veggie, grown up grilled cheese, turkey club or avocado sammy (duck gumbo add $2) $13
  • Shrimp BLT Combo – cup of soup, salad, and a Crispy Gulf Shrimp BLT sandwich $14

Hot Plates

  • Moule Frites – choice of “classic” white wine herb, spicy roasted tomato and tarragon buttery broth, or jalapeno cilantro, served with crispy fries $18
  • Steak Frites – sous vide hanger steak, horseradish butter, crispy French fries $18
  • Cedar Plank Salmon – charred lemon, chive whipped potatoes, asparagus, lemon beurre blanc $18
  • Low Country Shrimp & Grits – roasted garlic grits, Bergeron’s Andouille sausage, Gulf crab meat and shrimp, tomato buttery broth $20
  • New Orleans Style Trout Amandine – butter whipped potatoes, haricot verts, almond brown butter
    (pan sauteed or fried) $16
  • Pasta Puttanesca – tomato, olives, and capers with spaghetti $13
  • Crawfish and Andouille Alfredo – house made fettucine pasta, crab boil alfredo, toasted bread, fresh herbs $16

Bar Menu

  • Artisanal Cheese Board – ask about our specialty cheeses $18
  • Charcuterie Board – ask server for details $18
  • Bistro’s Onion Soup – caramelized onions, dark chicken stock, toasted baguette, and gruyere cheese $5 Cup, $8 Bowl
  • Roasted Red Tomato Soup – apple smoked bacon, thyme-chive crème $5 Cup, $8 Bowl
  • Fried Oyster Caesar – Parmesan, garlic croutons, cracked black pepper, fried Gulf oysters, creamy Caesar dressing $13
  • WC Chef’s Salad – crisp salad greens, tomato, avocado, julienne squash, grilled red onion, boiled farm egg – choice of dressing (blue cheese, house vin, house ranch, red wine vinaigrette) $10
    ADD – 4 oz. sous vide hanger steak $7, grilled shrimp $7, 4 oz. grilled salmon $7, grilled chicken breast $5
  • Crispy Shrimp Tacos – avocado mousse, blue corn tortillas, sweet chili sauce $10
  • Fried Brussel Sprouts – bacon lardons, apple cider vinaigrette, fine herbs & aged Parmesan$9
  • Truffle Fries – fresh herbs, parmesan, black truffle garlic aioli $9
  • Moules Frites – choice of “classic” white wine-herb, spicy roasted tomato and tarragon butter broth, and jalapeno cilantro $18
  • Steak Frites – sous vide hanger steak, horseradish butter and crispy French fries $18
  • Grandmas Deviled Eggs – prosciutto, arugula, chives, chili oil $7
  • Buttermilk Fried Chicken Lollipops – house collards, brown butter cornbread, jalapeno honey glaze, cured Mahaffey Farms egg yolk $11
  • Housemade Meatballs – brown gravy, creamy cheese grits, fresh herbs $12

Wines by the Glass

Champagne & Sparkling

  • 2014 Prosecco – Neirano “Cuvee” Brut, Piedmont, IT $11 Glass, $53 Bottle
  • NV. Roederer Brut Rosé – Anderson Valley $13 Glass, $63 Bottle

White Wines

LIGHT TO FULLEST IN BODY

  • 2015 Pinot Grigio – Alois Lageder, Dolomiti, Trentino, IT  $10 Glass, $38 Bottle
  • 2015 Riesling – Leitz “Dragonstone”, Reheinhessen, GR $12 Glass, $46 Bottle
  • 2015 Albariño – La Caña, Rias Baixas, ES $11 Glass, $42 Bottle
  • 2015 Sauvignon Blanc – Mulderbosch, Western Cape, SA $9 Glass, $34 Bottle
  • 2014 Sauvignon Blanc – Marc Deschamps Pouilly Fumé, Loire, FR $12 Glass, $46 Bottle
  • 2014 Chardonnay – Morgan “Metallico”, Santa lucia Highlands $10 Glass, $38 Bottle
  • 2014 Chardonnay – Keenan, Spring Mountain District $13 Glass, $50 Bottle

Rosé

  • 2015 GREN/CIN/CAB SAUV – Château de Brigue, Provence, FR $9 Glass, $34 Bottle

Red Wines

LIGHT TO FULLEST IN BODY

  • 2014 Gamay – Henry Fessy Chateau Des Labourons Fleurie, Beaujolais, FR $10 Glass, $38 Bottle
  • 2014 Pinot Noir – MacMurray, Russian River Valley $12 Glass, $46 Bottle
  • 2015 Pinot Noir – Morgan “Double L Vyd”, Santa Lucia Highlands $16 Glass, $62 Bottle
  • 2014 Merlot – Milbrant “Traditions”, Columbia Valley, WA $9 Glass, $34 Bottle
  • 2013 Merlot – Duckhorn, Napa Valley $18 Glass, $72 Bottle
  • 2013 Sangiovese – Villa Cafaggio Chianti Classico, Tuscany IT $12 Glass, $46 Bottle
  • 2011 Temp, Maz, Grac, Garn – Marqués De Murrieta, Reserva Rioja, ES $13 Glass, $50 Bottle
  • 2013 Cabernet Sauvignon – Antares, Napa Valley $13 Glass, $50 Bottle
  • 2015 Cabernet Sauvignon – Felino Viña Cobos, Mendoza, AR $12 Glass, $46 Bottle
  • 2015 Malbec – Dona Paula Estate, Mendoza, AR $10 Glass, $38 Bottle
  • 2014 Malbec – Clos La Coutale, Cahors, FR $9 Glass, $34 Bottle
  • 2007 SYRAH – Arcadian “Westerly Vyd.” Santa Inez Valley $16 Glass, $62 Bottle
  • 2013 MOURVEDRE, GRENACHE, CINSAULT – La Bastide Blanche, Bandol, FR $14 Glass, $54 Bottle

Premium Wine Features by the Glass

 

  • NV, Billecart-Salmon Brut Réserve, Mareuil – Sur-Ay, FR $16 Glass, $80 Bottle

When does one enjoy drinking champagne????  Anytime you get your hands on a glass!  A burst of brilliant fruit and wonderful aromas of light dough, fresh flowers, and sliced pears and peaches. Full-bodied yet agile and fresh, it shows layers of marvelous light tropical fruit and cream with hints of dough on the finish (JS). The perfect aperitif.  Try it with anything, it will make you smile.

  • 2014 CAB SAU, CAB F, MER, PET VER Mark Ryan – “The Dissident”, Columbia Valley, WA $20 Glass, $78 Bottle

The source for this wine hails from such vineyards as Ciel du Cheval, Phinny Hill, and Klipsun throughout Eastern Washington.  The wine is deep in color, expressing dark Fruit, cassis, cigar-box, full rich and graceful tannins.  It is a cabernet sauvignon based wine that spent 18 months in barrel and only 2700 cases were produced.  This shows why there is so much potential in Washington State.   Try this wine with one of our beautiful steaks.

  • 2012 NEBBIOLO – Luigi Giordano Cavana Barbaresco, Piedmont, IT $20 Glass, $78 Bottle

Barbarescos come from the land high above (nebbia) and where black truffles thrive.  These are long lived wines with both power and grace often exhibiting high alcohol, high acid, and noticeably marked tannins.  Rose petals, blackberries, sour cherries, tar, leather, and chocolate come to  mind.  This wine loves braised meats, roasts, and matured cheese.

 

Brunch Menu

soup

  • Roasted Red Tomato Soup – apple smoked bacon, thyme-chive crème $5 Cup, $8 Bowl
  • Bistro’s Onion Soup – carmalized onions, dark chicken stock, toasted baguette, and Gruyere cheese. $5 Cup, $8 Bowl
  • Smoked Duck Gumbo- LA popcorn rice, sliced duck breast $7 Cup, $12 Bowl

Salad

  • “The Frenchman” – seasonal greens, Granny Smith apples, white wine poached potatoes, spiced pecans, Gruyere cheese, house vinaigrette $9.5
  • Spinach Salad – braised red cabbage, toasted pine nuts, goat cheese, balsamic vinaigrette, toasted bread, fried egg.$10
  • Baby Iceberg Wedge – grilled red onion, bacon, fried green tomatoes, choice of: buttermilktarragon dressing or Maytag Blue Cheese dressing $8.5
  • House Smoked Salmon – arugula, beets, Haute Goat chevre, pears, herb vinaigrette $14
  • WC Chef’s Salad – crisp salad greens, tomato, avocado, julienne squash, grilled red onion, boiled farm egg – choice of dressing (blue cheese, house vin, house ranch, red wine vinaigrette) $10
    ADD – 4 oz. sous vide hanger steak $10, grilled shrimp $7, 4 oz. grilled salmon $10, grilled chicken breast $5
  • Fried Oyster Caesar – Parmesan, garlic croutons, cracked black pepper, fried Gulf oysters $13
  • Fall Roasted Beet Salad – seasonal greens, roasted beets, toasted pecans, goat cheese, grapefruit segment, shallot herb vinaigrette $11

Brunch

  • Classic Benedict  – crispy breakfast potato $12.5
  • Eggs Charleston – crab cakes, poached egg, Hollandaise, crispy new potato $19
  • Buttermilk Biscuit Benedict – pulled pork, poached eggs, smoked tomato Hollandaise, crispy new potato $13.5
  • Mushroom Omelet – wild mushrooms, goat cheese, fresh herbs, served with side salad $14
  • Bacon Omelet – green onion, pimento cheese, served with side salad $13
  • Basic Omelet – cheddar cheese served with side salad $11
  • Buttermilk Biscuits & Sawmill Gravy – choice of eggs, breakfast potatoes $13
  • Basic Breakfast – choice eggs, bacon or Mahaffey Farms breakfast sausage, new potatoes or grits, toast or biscuit $12
  • Chicken Fried Steak – hand battered ribeye, breakfast potatoes, two fried eggs, beer cheese $14
  • Steak and Eggs – breakfast potatoes $14
  • Buttermilk Waffles  – choice toppings blueberries, bourbon peaches, or bananas Foster with whip cream $10
  • French Toast – summer berries, condensed milk $9
  • Corned Beef Hash – beer cheese, served with fried eggs $12
  • Fried Chicken and Waffles – drizzled with spicy brown butter glaze $12
  • Hangover Burger – bacon, lettuce, tomato, Dukes mayo, topped with fried egg, served with Sun Chips $10
  • Low Country Shrimp n’ Grits – roasted garlic grits, Bergeron’s Andouille sausage, Gulf crab meat
    and shrimp, tomato buttery broth Large $20, Small $14