HOTEL BENNETT DINING MENUS
TABLE OF CONTENTS 2
La Patisserie
15
Gabrielle Lunch
6
Camellias
18
Gabrielle Dinner
9
Fiat Lux
21
Gabrielle Drinks
12
Gabrielle Lounge
26
In-Room Dining
Please click text above to view menu.
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VIENNOISERIE Muffins (seasonal flavors) 3.5 Croissant 3.00 Pain au Chocolate 3.75 Turnover 4.75 Banana Chocolate 4.00 Pain Raisin 3.75 Cinnamon Roll 3.00 Almond Pain Chocolate 4.5 Almond Croissant 4.5 S’mores Danish (Saturday and Sunday) 3.5 Toffee Brownie 4.75 Ham & Cheese Puff 6.00 Sundried Tomato & Goat Cheese Puff 6.00 Ham & Cheese Croissant 6.00 Butterscotch brioche 3.50 Assorted Brioche 3.50 Assorted cookies 3.00 Macarons $2.50 each 4-piece box 12.00 6-piece box 16.00 15-piece box 35.00
DESSERT Chocolate Duchess Rubeclair Camielas(GF) Ruby(GF) Mixed Fruit Tart Lemon Meringue Coconut Lime (GF) Opera (GF) Lisandro
4.5 5.25 6.00 6.00 5.5 5.5 6.00 5.75 6.00
COFFEE & BEVERAGES Latte 4.75 Cappuccino 4.75 Macchiato 4.25 Flat White 4.75 Mocha 5.00 House Blend Coffee 3.75 Café au Lait 4.00 Café Breve 5.00 Cold brew 4.00/4.50 Cokes/Sprite 3.00 Craft Soda 5.00 Icelandic Water 3.00 Hot Teas 4.50 Hot Cocoa 4.50 Chai Latte 4.75 Espresso/double espresso 3.50/4.20 Americano 4.25 Orange Juice 4.25 Naked Juices 5.00 Milk 2.25 Iced Tea 4.00 Smoothies 5.50
PARFAITS, SANDWICHES & QUICHES Mixed Berry Parfait 7.00 Crustless (GF) Veggie Quiche 5.5 Quiche Lorraine 5.5 Salami, Mortadella, Prov. 6.00 Roast Beef, Pimento cheese 6.00 Turkey, Red Pepper, and Spinach 6.00 Ham, Brie, and Dijonnaise 6.00 Croquet Monsiuer 8.00 Bacon, Egg & Cheese Croissant 6.50 Egg & Cheese Croissant 6.00
WINE Wines by Glass and Bottle by Retail Price: Les Charmes Chardonnay 12/24 De Las Ventoux Syrah/Grenache 12/20 Domaine Fontaine Gris de Gris 12/28 Cremant De Loire Sparkling Champ. 13/40 Cote De Mas Sparkling Rose 12/28 Muscat de Beaumes 9.00 per glass
Executive Chef Remy Funfrock
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of six or more guests
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A LIGHTER AFFAIR P O T A T O G N O C C H I 13 Lamb sugo, shaved pecorino, mint C R A B C A K E S 15 Jumbo lump crab, creole spice crust, spicy remoulade S PR IN G P E A C R O S T I N I 11 English pea ricotta, edamame, pea greens C H IL L E D O Y S T E R S 6 F O R 14 Pomegranate mignonette, lemon C H IL L E D P O A C H E D L O C A L S H R IM P 16 Citrus cocktail sauce, fresh horseradish, avocado
SWEET TREATS ROYAL O PÉ R A C A K E C A M E L L IA C A K E LEMON MERINGUE TART 9
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of six or more guests
CRAFTED BERRY DELICIOUS 16 Absolute Elyx, blackberry simple syrup, lime juice, basil C U T E C U M B E R M A R G A R I T A 16 Patron Silver, lime juice, simple syrup, muddled cucumber O L D F A S H I O N E D R E V O L U T I O N 18 Makers Mark whiskey, Templeton rye, St. Remy VSOP, Apple Jack brandy, simple syrup, Bittersman’s spiced chocolate mole bitters, Angostura bitters
BENNETT SPRITZ 16 Absolute Citron vodka, lime juice, lemon juice, orange juice, simple syrup, Tiamo topper MAGIC HAT 16 Hat Trick gin, grapefruit juice, lemon juice, honey simple syrup
WINE CHAMPAGNE & SPARKLING
GLS
Tiamo, Prosecco di Valdobbiadene, Veneto, Italy Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California Veuve Clicquot “Yellow Label”, Brut, Champagne, France
12 18 30
WHITES
GLS
Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France 12 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 14 Lagar De Cervera, Albariño, Rías Biaxas, Spain 14
ROSÉ
GLS
Flowers, Rosé, Sonoma, California
18
REDS
GLS
King & Cannon, Willamette Valley, Oregon Newton, Cabernet “Skyside”, North Coast, California Duckhorn, Merlot, Napa, California
13 15 18
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of six or more guests
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A BITE IN THE SKY S M O O T H IE
OF THE
DAY 9
FRESH SEASONAL FRUIT 8 Passion fruit yogurt
HOUSE CAESAR
HALF
7|
FULL
10
Romaine hearts, crouton crumble, grated pecorino
MIXED GREENS
HALF
8 |
FULL
12
Vertical roots gem lettuce, carrot ribbons, shaved radish, green goddess dressing ~ Add seared shrimp or herb marinated chicken 7 ~
T R A D I T I O N A L C O B B S A L A D 18 Herb marinated chicken, boiled egg, bacon lardon, blue cheese, pickled onions, shallot dressing C R I S P Y C H I C K E N S A N D W I C H 16 House made pickles, Red Clay hot sauce mayo, shredded lettuce slaw, brioche, belgian frites
G A B R IE L L E B U R G E R 18 Shredded lettuce slaw, comeback sauce, pickled green tomato, brioche bun, belgian frites
S H R IM P BLT 18 Sliced tomato, crispy bacon, arugula, roasted garlic aioli, country white bread, belgian frites
P E A C R O S T IN I 11 English pea ricotta, edamame, pea greens
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 20% gratuity added to parties of six or more guests.
CRAFTED B E R R Y D E L I C I O U S 16 Absolute Elyx, blackberry simple syrup, lime juice, basil
C U T E C U M B E R M A R G A R I T A 16 Patron Silver, lime juice, simple syrup, muddled cucumber
OLD FASHIONED REVOLUTION 18 Makers Mark whiskey, Templeton rye, St. Remy VSOP, Apple Jack brandy, simple syrup, Bitterman’s spiced chocolate mole bitters, Angostura bitters
B E N N E T T S P R I T Z 16 Absolute Citron vodka, lime juice, lemon juice, orange juice, simple syrup, Tiamo topper
MAGIC HAT 16 Hat Trick gin, grapefruit juice, lemon juice, honey simple syrup
WINE CHAMPAGNE & SPARKLING
GLS
Tiamo, Prosecco di Valdobbiadene, Veneto, Italy Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California Veuve Clicquot “Yellow Label”, Brut, Champagne, France
12 18 30
WHITES
GLS
Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France12 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 14 Lagar De Cervera, Albariño, Rías Biaxas, Spain 14 CrossBarn by Paul Hobbs, Sonoma Coast, California 18
REDS
GLS
King & Cannon, Willamette Valley, Oregon Newton, Cabernet “Skyside”, North Coast, California Duckhorn, Merlot, Napa, California
13 15 18
ROSÉ
GLS
Flowers, Rosé, Sonoma, California Schramsberg, Brut Rose. “Mirabelle”, North Coast, California Moet & Chandon, Brut, “Imperial”, Champagne, France
18
LOUNGE MENU 3:00PM — 10:00PM
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LOUNGE H O U S E C A E S A R half 7 | full 10 Romaine hearts, crouton crumble, grated pecorino
M I X E D G R E E N S half 8 | full 12 Vertical roots gem lettuce, carrot ribbons, shaved radish, green goddess dressing Add seared shrimp or herb marinated chicken 7
W E D G E S A L A D 13 Petite iceberg, blue cheese dressing, confit pork belly, cured baby tomatoes, pickled red onion
GREEN TOMATO GAZPACHO 15 Citrus blue crab salad
HAND CUT BELGIAN FRITES 8 Koji aioli sauce
L I N E - C A U G H T F I S H F R I T E S 14 White remoulade, lemon
M U S S E L S 13 Caramelized fennel, roasted garlic, sofrito, white wine broth, grilled baguette
C H I L L E D O Y S T E R S 6 for 14 | 12 for 26 Pomegranate mignonette, lemon
C H A R B R O I L E D O Y S T E R S 15 Roasted garlic butter, herb breadcrumbs
C R A B C A K E S 15 Jumbo lump crab, creole spice crust, spicy remoulade
P O T A T O G N O C C H I 13 Lamb sugo, shaved pecorino, mint
C H I L L E D P O A C H E D L O C A L S H R I MP 16 Citrus cocktail sauce, fresh horseradish, avocado
C R I S P Y C H I C K E N S A N D W I C H 16 House made pickles, Red Clay hot sauce mayo, shredded lettuce slaw, brioche, belgian frites
GABRIELLE BURGER 18 Shredded lettuce slaw, comeback sauce, pickled green tomato, brioche bun, belgian frites
P A N S E A R E D L O C A L F L O U N D E R 24 Braised field peas, tomato conserva, charred okra
S H R I M P A N D G R I T S 22 Geechie Boy white grits, seared shrimp, bacon lardons, scallions
CRAFTED BERRY DELICIOUS 16 Absolute Elyx, blackberry simple syrup, lime juice, basil
C U T E C U M B E R M A R G A R I T A 16 Patron Silver, lime juice, simple syrup, muddled cucumber
OLD FASHIONED REVOLUTION 18 Makers Mark whiskey, Templeton rye, St. Remy VSOP, Apple Jack brandy, simple syrup, Bitterman’s spiced chocolate mole bitters, Angostura bitters
BENNETT SPRITZ 16 Absolute Citron vodka, lime juice, lemon juice, orange juice, simple syrup,Tiamo topper
MAGIC HAT 16 Hat Trick gin, grapefruit juice, lemon juice, honey simple syrup
WINE CHAMPAGNE & SPARKLING
GLS
Tiamo, Prosecco di Valdobbiadene, Veneto, Italy Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California Veuve Clicquot “Yellow Label”, Brut, Champagne, France
12 18 30
WHITES
GLS
Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France 12 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 14 Lagar De Cervera, Albariño, Rías Biaxas, Spain 14 CrossBarn by Paul Hobbs, Sonoma Coast, California 18
ROSÉ
GLS
Flowers, Rosé, Sonoma, California Schramsberg, Brut Rose. “Mirabelle”, North Coast, California Moet & Chandon, Brut, “Imperial”, Champagne, France
18
REDS
GLS
King & Cannon, Willamette Valley, Oregon Newton, Cabernet “Skyside”, North Coast, California Duckhorn, Merlot, Napa, California
13 15 18
LUNCH MENU
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LUNCH 11:00AM—3:00PM
H O U S E C A E S A R half 7 | full 10 Romaine hearts, crouton crumble, grated pecorino
B E E T S P A N Z A N E L L A S A L A D half 8 | full 12 Roasted red beets, pickled gold beets, candy cane beets, orange, shaved goat cheese, herbs, caraway croutons M I X E D G R E E N S half 8 | full 12 Vertical roots gem lettuce, carrot ribbons, shaved radish, green goddess dressing Add seared shrimp or herb marinated chicken 7
G R E E N T O M A T O G A Z P A C H O 15 Citrus blue crab salad
T R A D I T I O N A L C O B B S A L A D 18 Herb marinated chicken, boiled egg, bacon lardon, blue cheese, pickled onions, shallot dressing
C R I S P Y C H I C K E N S A N D W I C H 16 House made pickles, Red Clay hot sauce mayo, shredded lettuce slaw, brioche, belgian frites G A B R IE L L E B U R G E R 18 Shredded lettuce slaw, comeback sauce, pickled green tomato, brioche bun, belgian frites
S H R IM P BLT 18 Sliced tomato, crispy bacon, arugula, roasted garlic aioli, country white bread, belgian frites
M U S S E L S A N D F R IT E S 16 Caramelized fennel, roasted garlic, sofrito, white wine broth, grilled baguette P A N S E A R E D L O C A L F L O U N D E R 24 Braised field peas, tomato conserva, charred okra S H R IM P E T O U F FE 22 Andouille sausage, Carolina gold rice S H R IM P
AND
G R I T S 22
Geechie Boy white grits, seared shrimp, bacon lardons, scallions
CRAFTED B E R R Y D E L IC IO U S 18 Absolute Elyx, blackberry simple syrup, lime juice, basil C U T E C U M BE R M A R G A R IT A 16 Patron Silver, lime juice, simple syrup, muddled cucumber
O L D F A S H IO N E D R E V O L U T IO N 20 Makers Mark whiskey, Templeton rye, St. Remy VSOP, Apple Jack brandy, simple syrup, Bitterman’s spiced chocolate mole bitters, Angostura bitters B E N N E T T S PR IT Z 16 Absolute Citron vodka, lime juice, lemon juice, orange juice, simple syrup, Tiamo topper
M A G I C H A T 16 Hat Trick gin, grapefruit juice, lemon juice, honey simple syrup
WINE CHAMPAGNE & SPARKLING
GLS
Tiamo, Prosecco di Valdobbiadene, Veneto, Italy Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California Veuve Clicquot “Yellow Label”, Brut, Champagne, France
12 18 30
WHITES
GLS
Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France 12 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 14 Lagar De Cervera, Albariño, Rías Biaxas, Spain 14 CrossBarn by Paul Hobbs, Sonoma Coast, California 18
ROSÉ
GLS
Flowers, Rosé, Sonoma, California
18
REDS
GLS
King & Cannon, Willamette Valley, Oregon Newton, Cabernet “Skyside”, North Coast, California Duckhorn, Merlot, Napa, California
13 15 18
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 20% gratuity added to parties of six or more guests
DINNER MENU
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STARTERS L I N E -C A U G H T F IS H F R IT E S 14 White remoulade, le mon
M U S S E L S 13 Caramelized fennel, roasted garlic, sofrito, white wine broth, grilled baguette
C H IL L E D O Y S T E R S 6
FO R
14|12
FO R
26
Pomegranate mignonette, lemon
C H A R B R O IL E D O Y S T E R S 15 Roasted garlic butte r, herb breadcrumbs
C R A B C A K E S 15 Jumbo lump crab, creole spice crust, spicy remoulade
P O T A T O G N O C C H I 13 Lamb sugo, shaved pecorino, mint
C H IL L E D P O A C H E D L O C A L S H R IM P 16 Citrus cocktail sauce, fresh horseradish, avocado
G R E E N T O M A T O G A Z P A C H O 15 Citrus blue crab salad
SALADS C A E S A R 12 Romaine hearts, crouton crumble, grate d pecorino, fresh lemon
B E E T S P A N Z A N E L L A 13 Roasted red beets, pickled gold beets, candy cane beet, orange, shaved goat cheese, herbs, caraway crouton
W E D G E S A L A D 13 Petite iceberg, blue cheese dressing, confit pork belly, cure d baby tomatoes, pickled red onion Add seared Atlantic white shrimp or herb marinated chicken breast 7
SIGNATURES P A N S E A R E D L O C A L F L O U N D E R 28 Braised field peas, tomato conserva, charred okra
SHRIMP
AND
G R I T S 28
Geechie Boy white grits, atlantic white shrimp, bacon lardons, scallions
S P R I N G P E A G N O C C H I 23 Roasted tomatoes, english pea ricotta, pea tendrils
E G G S “B E N N E T T ” 26 Storey Farms organic poached eggs, beef tenderloin medallions, béarnaise
B O U I L L A B A I S S E 32 Blue crab, flounder, shrimp, mussels Tomato-fennel broth, saffron aioli, grilled baguette
G R I L L E D B E R K S H I R E P O R K C H O P 39 Peach basil, gastrique, mustard greens, fondant potato, corn
STEAKS 7
OZ
G R I L L E D B E E F T E N D E R L O I N 41 14 O Z P R I M E R I B E Y E 51
Served with Crispy rosemary potatoes, mushrooms, truffled cream
DESSERTS
CHOCOLATE
LEMON MERINGUE TART C A M E L L IA C A K E , R A S P BE R R Y C O U L IS T R U FFL E , V E N E Z U E L A N C H O C O L A T E P A R FA IT , G R A N D -M A R N IE R S A U C E 9
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 20% gratuity added to parties of six or more guests
WINE LIST
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COCKTAILS B E R R Y D E L I C I O U S 16 Absolute Elyx, blackberry simple syrup, lime juice, basil
C U T E C U M B E R M A R G A R I T A 16 Patron Silver, lime juice, simple syrup, muddled cucumber
O L D F A S H IO N E D R E V O L U T IO N 18 Makers Mark whiskey, Templeton rye, St. Remy VSOP, Apple Jack brandy, simple syrup, Bitterman’s spiced chocolate mole bitters, Angostura bitters
B E N N E T T S P R I T Z 16 Absolute Citron vodka, lime juice, lemon juice, orange juice, simple syrup, Tiamo topper
M A G IC H A T 16 Hat Trick gin, grapefruit juice, lemon juice, honey simple syrup
CHAMPAGNE & SPARKLING GLS
Veuve Clicquot, Brut, "Yellow Label", Champagne, France . . . . . . . . . . . . . . . . . .
BTL
30 124
Ruinart, Blanc de Blancs, Brut, Champagne, France . . . . . . . . . . . . . . . . . . . . . . .
165
Moët & Chandon, Brut, "Impérial", Champagne, France . . . . . . . . . . . . . . . . . . .
116
Lassalle, Brut, "Preference ", Champagne, France . . . . . . . . . . . . . . . . . . . . . . . . .
132
Billecart Salmon, Brut Rosé, Champagne, France . . . . . . . . . . . . . . . . . . . . . . . . .
215
Laurent Perrier, Brut Rosé, "Cuvée", Champagne, France . . . . . . . . . . . . . . . . . . .
195
Dom Pérignon, Brut, Champagne, France, 2006/2008 . . . . . . . . . . . . . . . . . . . . . . . . . . 400 Tiamo, Prosecco di Valdobbiadene, Veneto, Italy . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Roederer Estate, Brut, Anderson Valley, California, 2012 . . . . . . . . . . . . . . . . . . . Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California . . . . . . . . . . . . . . . .
48 80
18
72
R OSÉ GLS BTL
Château d'Esclans "Whispering Angel", Côtes de Provence, France, 2018 . . . . . . .
65
Domaines Ott, "Château Romassan", Bandol, Provence, France, 2017/2018 . .
135
Flowers, Rosé, Sonoma, California, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
72
Cave de Lugny "Les Charmes", Mâcon Lugny, Burgundy, France, 2017 . . . . . . .
12
48
Trefethen, Napa Valley, California, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14
56
CrossBarn by Paul Hobbs, Sonoma Coast, California, 2017 . . . . . . . . . . . . . . . . . . . . . . . .
18
72
W H ITE S CHARDONNAY
Lingua Franca "Bunker Hill", Willamette Valley, Oregon, 2016 . . . . . . . . . . . . . . . . . . . . .
110
Philippe Colin, Chassagne Montrachet , 1er Cru, Burgundy, France, 2016/2017
185
Rombauer, Carneros, California, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
86
Ceritas, "Heintz Vineyard", Sonoma Coast, California, 2017 . . . . . . . . . . . . . . . . . . . . . . .
140
Shafer, "Red Shoulder Ranch", Carneros, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . .
112
SAUVIGNON BLANC Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018 . . . . . . . . . . . . . . . . . . . . 16
64
Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand, 2019 . . . . . . . . . . . . . . . . . . . . . 14
56
Hector, Seneca Lake, New York, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
54
Duckhorn, Napa Valley, California, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
62
Kenwood, Alexander Valley, “Six Ridges,” 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
48
INTERESTING WHITES Jermann, Pinot Grigio, Friuli, Italy, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lagar de Cervera, Albariño, Rías Baixas, Spain, 2018 . . . . . . . . . . . . . . . . . . . . . . . . 14
62 56
Santa Margarita, Pinot Grigio, Valdadige, Italy, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
56
Robert Weil, Riesling, "Tradition", Rheingau, Qualitätswein, Germany, 2017
65
Maximin Grünhäuser “Herrenberg”, Riesling, Kabinett, " Mosel, Germany, 2016 St. Innocent, Pinot Gris, Willamette Valley, Oregon, 2015 . . . . . . . . . . . . . . . . . .
75 62
Loimer, Grüner Veltliner, Kamptal, Niederösterreich, Austria, 2017/2018 . . . . . . . . . . . . 12
48
REDS PINOT NOIR
GLS BTL
Benton Lane, Willamette Valley, Oregon, 2015 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
60
Row Eleven, "Viñas 3", California, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
52
Kenwood Vineyards, Sonoma County, California, 2017 . . . . . . . . . . . . . . . . . . . . . . . .
60
Bench, Sonoma Coast, California, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
64
EnRoute, "Les Pommiers", Russian River Valley, California, 2016/2017 . . . . . . . . .
135
Littorai, "Les Larmes", Anderson Valley, California, 2017 . . . . . . . . . . . . . . . . . . . .
135
Williams Selyem, "Bucher Vineyard", Russian River Valley, California, 2015 . . . .
228
King & Cannon, Willamette Valley, Oregon, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
52
Sass, "Estate", Willamette Valley, Oregon, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
68
Cristom, "Mt . Jefferson Cuvée", Willamette Valley, Oregon, 2017. . . . . . . . . . . . . .
88
Ken Wright, Willamette Valley, Oregon, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
85
Louis Latour, Gevrey Chambertin, Burgundy, France, 2015/2016 . . . . . . . . . . . . . . .
138
Domaine Faiveley, Corton "Clos des Corton", Grand Cru, Burgundy, France, 2016
425
CABERNET SAUVIGNON & BLENDS Daou, Paso Robles, California 2018. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
Daou “Reserve”, Paso Robles, California 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Newton, Cabernet "Skyside", North Coast, California, 2017 . . . . . . . . . . . . . . . . . .
64 98
15
60
Conn Creek, Napa Valley, California, 2015/2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
74
Leviathan, Red, California, 2016/2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
78
Stag's Leap Wine Cellars, "Artemis", Napa, California, 2017 . . . . . . . . . . . . . . . . . . .
122
Shafer, "One Point Five", Stags Leap, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . .
205
Corison, St . Helena, California, 2015 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
230
Phelps, Napa Valley, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
165
Daou, Soul of a Lion, Paso Robles, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . .
310
Opus One, Napa Valley, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
530
Overture, Napa Valley, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
215
Caymus, Napa Valley, California, 2017/2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
175
Caymus, "Special Selection", Napa Valley, California, 2014 . . . . . . . . . . . . . . . . . . .
350
Dunn Vineyards, Howell Mountain, Napa Valley, California, 2014 . . . . . . . . . . . . .
295
GLS BTL
Sleight of Hand, "The Spellbinder", Columbia Valley, Washington, 2016 . . . . .
68
Ernie Els, Cabernet, Stellenbosch, South Africa, 2016 . . . . . . . . . . . . . . . . . . . . .
78
Hedges, Cabernet Sauvignon, "Estate", Red Mountain, Washington, 2014
110
Duckhorn, Merlot, Napa, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
72
BORDEAUX Château Lassègue, St . Émilion, Grand Cru, France, 2015 . . . . . . . . . . . . . . . . .
185
Château Vignot, St . Émilion, Grand Cru, France, 2011 . . . . . . . . . . . . . . . . . . . .
145
INTERESTING REDS Delas, Côtes du Rhône, "St . Esprit", Rhône, France, 2017 . . . . . . . . . . . . . . . . .
12
48
Château de Beaucastel, "Coudoulet de Beaucastel", Rhône, France, 2017 . . . . .
88
Hector, Cabernet Franc, Seneca Lake, New York, 2017 . . . . . . . . . . . . . . . . .
65
Fattoria di Fèlsina, Chianti Classico "Berardenga Rancia", Riserva, Tuscany, Italy, 15'
95
Antinori, "Tignanello", Tuscany, Italy, 2015 . . . . . . . . . . . . . . . . . . . . . . . . . . . .
260
Ruvei, Barbera, D'Alba, Piedmont, Italy 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
64
Marchesi di Barolo, Barolo, Piedmont, Italy, 2013 . . . . . . . . . . . . . . . . . . . . . . . . . .
110
La Rioja Alta, Rioja Gran Reserva "904", Spain, 2009/2010 . . . . . . . . . . . . . . . . . .
145
Catena Zapata, Malbec, "Catena Alta Historic Rows", Mendoza, Argentina, 2015
110
Ridge, "Three Valleys", Sonoma, California, 2016 . . . . . . . . . . . . . . . . . . . . . . . .
70
Orin Swift, "Eight Years in the Desert", California, 2018. . . . . . . . . . . . . . . . . . . . . . .
105
DESSERT Château d'Yquem, Sauternes, Bordeaux, France . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
390
Sandeman, Tawny Port, Porto, "20 Year Old", Douro, Portugal . . . . . . . . . . . . . .
25
120
The Rare Wine Company, Sercial, "Historic Series Charleston", Madeira, Portugal
30
135
IN-ROOM DINING
BACK TO TABLE OF CONTENTS
IN-ROOM DINING BREAKFAST 6:30am-10:30am B U TTERM ILK P AN CAK E S 14
O V ERN IG H T O ATS 12
Fresh strawberry butter, Sugarman maple syrup
Chia seeds, raisins, cranberries, house compote, fresh berries
C RO U Q U E -M O N SIEU R 15 Country white bread, ham, swiss, mornay, fresh fruit
A V O CAD O T O A ST 14
* T WO E G G S Y O U R W AY 17
Tomato concasse, Storey Farms egg, herbs, shaved radish
Organic eggs, choice of Geechie Boy grits or rosemary potatoes, choice of apple wood bacon or house made chicken sausage, toast, fruit
S H RIM P
AN D
P ATI SS ERIE S ELEC TIO N 12 Choice of 2 croissant, pain chocolate, blueberry muffin, lemon ginger muffin, almond croissant
G RI TS 22
Geechie Boy white grits, atlantic white shrimp, bacon lardons, scallions
P O WER B RE AK FA ST 16 Overnight oats, choice of smoothie, blueberry muffin, coffee
All our eggs are pasture-raised, organic, and locally sourced from Storey Farms.
SMOOTHIES 10 Strawberry, banana, greek yogurt
Peach, ginger, almond milk
Green smoothie, pineapple, local honey, spinach
ADDITIONS Apple wood smoked Bacon 8 Chicken apple sausage 8
Crispy rosemary potatoes 8 Seasonal fruit bowl 7
White or multigrain toast 6 Geechie Boy White Grits 6
ALL DAY DINING 11:00am-10:00pm T R AD ITIO N A L C O BB S ALAD 18
H O U SE C AES AR 12
Herb marinated chicken, boiled egg, bacon lardon, blue cheese, pickled onions, shallot dressing
Romaine hearts, crouton crumble, grated pecorino
C R ISP Y C H I CK EN S AN D W ICH 16
S H RIM P
house made pickles, red clay hot sauce mayo, shredded lettuce slaw, brioche
AN D
G RI TS 23
Geechie Boy white grits, seared shrimp, bacon lardons, scallions
G ABR IELLE B U RG ER 18
P AN S EA RED L O CAL F O U N D ER 24
Shredded lettuce slaw, comeback sauce, house pickled green tomato, brioche, belgian frites
Braised field peas, tomato conserva, charred okra
S P RIN G P EA G N O CCH I 22
* E G GS “B E NN E T T ” 26
Roasted tomatoes, english pea ricotta, pea tendrils
Poached eggs, filet medallions, béarnaise
7 O Z B EE F T EN D ERLO IN 41 14 O Z P R IM E R I BEYE 51
G R I L L E D B E R K SH I R E P O R K C H OP 39 Peach basil, gastrique, mustard greens, fondant potato, corn
Served with Crispy rosemary potatoes, truffled mushrooms, bone marrow cream
S IDES 8 Belgian Frites, Koji Aioli Charred Okra, Tomato Conserva
Crispy Rosemary Potatoes ala Plancha Geechie Boy white Grits
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 20% gratuity added to parties of six or more guests
D ESSERT 9 Lemon Meringue Tart Camellia Cake, Raspberry Coulis Chocolate Truffle, Venezuelan Chocolate Parfait, Grand-Marnier Sauce
C HILDREN ’ S M ENU B REAKFAST Available 6:00am - 10:30am
S C RAM BLED E G G S 10
S TE EL C U T O ATM EAL 6
free range organic egg
seasonal berries, organic milk
C ER EAL 8
M IN I ATU RE P AN C AK ES 11
organic milk, please ask server for choices
100% maple syrup
L UNCH & D INNER Available 11:00am-10:00pm Penne Pasta………………….12
Chicken Fingers with fries…...….12
Cheese Pizza……………….…12
Cheese Burger with fries...………14
Steamed Vegetable Medley……8 Peanut Butter & Jelly Sandwich.10
BEVERAGES Assorted Milks………6 Assorted Sodas………6 Assorted Juice……….6
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 20% gratuity added to parties of six or more guests