Bennett Menus Test

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

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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