The Brentwood Restaurant & Wine Bistro

4269 Luck Ave, Little River, SC 29566

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
She Crab Soup

dry sherry & Chefs garden chives

$8.00
Butternut Squash Bisque

Curried Pumpkin seeds & Truffle Creme Fraiche

$6.00
French Onion Soup

Caramelized onion, rich beef broth & gratinee Gruyere croutons

$7.00
Blue Crab Souffle'

Maine Lobster Bisque &French Tarragon Coulis

$10.00
Fried Green Tomato Napoleon

Mint Infused Goat Cheese, Goat Cheese, Green Tomato & Roasted Pepper Coulis

$8.00
Sesame Crusted Ahi Tuna

Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce

$12.00
Escargot Bourguignon

Tender Escargot, Chardonnay, Fine Cognac, Chopped Parsley & Garlic Butter

$8.00
St. Jacques Rockefeller

Pan Seared Dayboat Scallops, Sautéed Baby Spinach, Crispy Smoked Apple Wood Bacon & Pernod Scented Mornay

$12.00
Pan-Seared Duck Foie Gras

Caramelized Apple, Aged Balsamic Glaze, Pain Perdue & Fluer de Sel

$19.00
Shrimp & Grits

Crispy Grit Cake, Sautéed Jumbo Shrimp, Spicy Andouille & Bell Pepper Casserole Chef's Wine Suggestion: Glass: Sauvignon Blanc, Tariquet, France

$16.00
Braised Short Ribs

Wild Mushroom Risotto, Vegetable Mirepoix & Braised Jus Chef's Wine Suggestion: Chardonnay, Grand Ardeche, Bourgogne

$19.00
Crab on Crab

Soft Shell Crab, Crab Cake & Capers Beurre Blanc Chef's Wine Suggestion: Cabernet, Brentwood Label,France

$16.00
Seafood Crepe

Pan Seared Scallops, Sautéed Shrimp, Lump Crab Meat, Local Fish, Sautéed Mushrooms & Lobster Veloute Chef's Wine Suggestion: Riesling, Peter Mertes, Germany

$18.00
Crispy Duck Confit

Chef's Potato, Sautéed Haricot Vert & Orange Glaze Chef's Wine Suggestion: Pinot Noir, Brentwood Label, France

$19.00
Maine Lobster Risotto

Spring Peas, Lobster Bisque & Toasted French Baguette Chef's Wine Suggestion: Pinot Grigio, Sartori, Italy

$18.00
Cheese & Charcuterie Platter

Local & Imported Cheese, Assortment of Cured & Smoked Meat, Honey Candied Pecans, Cornuchons & Dijon Mustard Chef's Wine Suggestion: Chateau du Colombier, Bordeaux

$15.00
Coquilles St. Jacques Risotto

pan seared dayboat scallops, sweet corn risotto & candied confetti pancetta chefs wine suggestion: - glass: pinot grigio, benvolio, italy; bottle: pinot grigio, santa margherita, italy

$29.00
Sasame Crusted Ahi Tuna

Jasmine Rice, Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce Chef's Wine Suggestion: Glass: Riesling, Peter Mertes, Germany Bottle: Pinot Grigio, Santa Margherita, Italy

$26.00
Shrimp & Scallops Chardonnay

chef eric created this award winning dish during a local iron chef competition. sauteed jumbo shrimp, pan-seared dayboat scallops, leek fondue, grilled asparagus & angel hair pasta. chefs wine suggestion: - glass: chardonnay, brentwood label, napa; bottle: chardonnay, talmard, france

$28.00
Salmon Au Tarragon

fresh north atlantic salmon poached in citrus court-bouillon, jasmine rice, lime juice & french tarragon sauce. chefs wine suggestion: - glass: sauvignon blanc, tariquet, france; bottle: sauvignon blanc, chateau sancerre, loire valley

$26.00
Southern Bouillabaisse

Local Littleneck Clams, Jumbo Shrimp, Fresh Local Fish, Braised Fennel, Fingerlings Potatoes, Roasted Garlic simmered in a Saffron Lobster Broth Chef's Winne Suggestion: Glass Sauvignon Blanc, Tariquet, France Bottle: Sauvignon Blanc, Chateau Sancerre, Loire Valley

$28.00
Filet Mignon

grilled beef tenderloin, Chef's potato du Jour & Sautéed Haricot Vert Served with your choice of Au Poivre, Bearnaise or Bordelaise Sauce Chef's wine suggestion: Glass: Cabernet Sauvignon. Brentwood, Napa Bottle: St Emilion, Bordeaux, France

$9.00
Duo De Canard A L'orange

crispy duck confit, pan-seared duck breast, grand marnier sauce, orange supreme & savory oyster mushroom bread pudding. chefs wine suggestion: - glass: merlot, brentwood private label, napa; bottle: chateauneuf-du-pape, rhone valley, france

$29.00
Cote De Boeuf (the Cadillac Of Steaks)

grilled 16 oz dry aged bone-in ribeye steak, chef's potato du jour, sauteed vegetables & sauce trio. chefs wine suggestion: - glass: cabernet sauvignon, silver palm, north coast; bottle: pauillac, bordeaux, france

$9.00
Pork Osso Bucco

braised vegetable mirepoix, roma tomato concassee, roasted garlic & angel hair pasta. chefs wine suggestion: - glass: marselan, brentwood private label, france

$27.00
Roasted Rack of Lamb

Crispy Rosemary Grit Cake, Sautéed Baby Spinach, Roasted Grapes, & Pinot Noir Reduction Demi Chef's Wine Selection: Glass: Pinot Noir, Brentwood Private Label, France Bottle: Pinot Noir, Louis Latour, France

$28.00
Vegetarian Pasta

garden vegetable sauteed in olive oil with garlic & white wine, served over angel hair pasta

$19.00
Vegetable Napoleon

grilled vegetable stack served in puff pastry with a creamy parmesan sauce

$19.00
Vegetable Casserole

garden vegetable simmered in curry sauce & served with jasmine rice

$19.00
Vegetable Crepe

sauteed vegetable served in a thin crepe with a creamy mornay sauce

$19.00
Vegetable Risotto

sauteed vegetable fold in a creamy asiago cheese risotto

$19.00
Vegan Ratatouille

Seasonal Vegetables served over quinoa couscous with ratatouille sauce

$19.00
Grilled Filet Mignon

Sauteed Seasonal Vegetables & Chef's Potato

$26.00
St Jacques Risotto

Pan Seared Dayboat Scallops, Sweet Corn Risotto & Candied Confetti Pancetta

$29.00
Duck Breast a l'Orange

Sauteed vegetables, chef's potato & Grand Marnier Orange sauce

$26.00
Grilled Atlantic Salmon

Sauteed Seasonal Vegetables & Jasmine rice

$25.00
Roasted Lamb Rack

Sauteed baby spinach & chef's potato

$28.00
Shrimp Provencale

Jumbo Shrimp, Jasmine rice, & Ratatouille sauce

$27.00
Escargot Du Chef

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French Onion Soup

-
Mushroom Feuillette

-
Salad Maison

with miso vinaigrette

-
Petit Filet Au Poivre

Wine Selection: Cabernet Sauvignon

-
Salmon Bearnaise

Wine Selection: Chardonnay

-
Crispy Duck Confit

Wine Selection: Merlot

-
Fondant Au Chocolate

Wine Selection: French Sparkling

-
Creme Brulee

Wine Selection: French Sparkling

-
Profiterole

-
Amuse-bouche

vichyssoise, truffle creme fraiche toasted

-
Appetizer

crispy sweetbreads, leek fondue & puff pastry (wine pairing: chardonnay, louis latour, bourgogne, 2009)

-
Seafood

pan seared diver scallops, sweet corn risotto & chives beurre blanc (wine pairing: domaine tariquet, sauvignon blanc, languedoc)

-
Trou Normand

fresh mango & spicy rum sorbet, crispy tuile

-
Main Course

grilled angus tournedos, roasted fingerlings, sauteed haricot vert & bordelaise sauce( wine pairing: chateau haut-courreau, bordeaux 2009)

-
Cheese

roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port)

-
Dessert

belgium chocolate moelleux & raspberry coulis (wine pairing: louis perdrier, excellence brut, france)

-
Amuse- Bouche

Chef's daily tongue teaser

-
Appetizer

seared duck foie gras, caramelized apple, aged balsamic glaze & toasted brioche (wine pairing: clos du roy, sauternes, bordeaux, 2005)

-
Seafood

pan seared diver scallops, maine lobster risotto & sweet peas a langlaise (wine pairing: domaine tariquet, sauvignon blanc, languedoc)

-
Trou Normand

fresh mango & spicy rum sorbet, hazelnut wafer

-
Main Course

grilled angus tournedos, roasted fingerlings, sauteed haricot vert & bordelaise sauce (Wine Pairing: St Emilion, chateau Lagarde, Bordeaux)

-
Cheese

roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port)

-
Dessert

belgium chocolate moelleux & raspberry coulis (wine pairing: louis perdrier, excellence brut, france)

-
Amuse- Bouche

Chef's Daily Tongue Teaser

-
Seafood

premier white sturgeon caviar warm blinis & chives cream (wine pairing: moet & chandon, brut imperial, france)

-
Appetizer

seared duck foie gras, caramelized apple, aged balsamic glaze & toasted brioche (wine pairing: chateau closiot, sauternes, bordeaux, 1997)

-
Trou Normand

fresh mango & spicy rum sorbet, hazelnut wafer

-
Main Course

Roasted Rack of Lamb, Crispy Grits Cake, Sauteed Grapes & Truffle Demi (wine pairing Chateau Lagarde, St Emilion, Bordeaux

-
Cheese

roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port)

-
Dessert

belgium chocolate moelleux & raspberry coulis (wine pairing: chef's zinfandel chocolate wine)

-
Fondant Au Chocolat

dark chocolate cake, firm on the outside and soft on the inside, served with a delectable raspberry sauce

$7.00
Creme Brulee Au Grand-marnier

silky orange custard topped with a brown sugar caramel crust, fantastique

$3.00
Key Lime Charlotte

Limoncello cake, key lime mousse & toasted coconut

$7.00
Panna Cotta Foster

Rum banana sauce & pecan tuile cookie

$7.00
Belgium Chocolate Mousse

Raspberry sorbet, creme Chantilly & chocolate shavings

$7.00
Profiteroles

Cream puff, vanilla ice cream, warm Ganache & toasted almonds One $5.00 Two 8.00 Three $12.00

-
Assiette de Fromage for Two

Artisan cheese, poached pear & candied pecans

$12.00
Expresso

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Capuccino

-
Cordials & Digestifs

-
Grand Marnier

-
Godiva

-
Cointreau

-
Tia Maria

-
Baileys

-
Disaronno

-
Courvoisier

-
Hennessy

-
Frangelico

-
Romana Sambucca

-
B & B

-
Chambord

-
Glenlivet

-
Remy Martin

-
Armagnac

-
Port Wine

-
Kahlua

-
Macallan

-
Martell

-
Drambuie

-
Patron

-
Vegetarian Pasta

garden vegetables sauteed in extra virgin oil with garlic & white wine, served over angel hair pasta

$19.00
Vegetable Napoleon

grilled vegetable stack served in puff pastry with a creamy parmesan sauce

$19.00
Vegan Casserole

garden vegetables simmered in a curry sauce & served with jasmine rice

$19.00
Vegetarian Crepe

sauteed vegetables served in a thin crepe with a creamy mornay sauce

$19.00
Vegan Ratatouille

seasonal vegetables served over quinoa couscous with a ratatouille sauce

$19.00
Grilled Filet Mignon

sauteed seasonal vegetables & chef's potato

$25.00
St Jacques Risotto

pan seared diver scallops, sweet corn risotto. spring green bouquet

$28.00
Duck Breast A L'orange

sauteed vegetables, chef's potato & grand marnier orange sauce

$26.00
Grilled Coho Salmon

sauteed seasonal vegetables & jasmine rice

$25.00
Roasted Lamb Rack

sauteed baby spinach & chef's potato

$28.00
Shrimp Provencale

jumbo shrimp, jasmine rice & ratatouille sauce

$26.00
Tomato & Chevre Napoleon

Fried Green Tomato, Mint Infused Goat Cheese & Roasted Pepper Coulis ( Seasonal)

-
Smoked Salmon Mousse

Spring Mesclum Mix, Meyers Lemon Confit & Toasted Baguette

-
French Onion Soup

Caramelized Onions, Rich Beef Broth & Gratinee Gruyere Croutons

-
Low Country She Crab Soup

Dry Sherry & Chef's Garden Herbs

-
Cod Brandade Croquette

Kalamata Tapenade, Arugula Pesto, & Garlic Aioli

-
Wild Mushroom Risotto

Wild mushrooms, Arborio Risotto & Toasted Baguette

-
Escargots Du Chef

Chardonnay, Fine Herbs, Garlic Butter & Toasted Baguette

-
Boom Boom Shrimp

Sriracha Aioli & mesclun mix

-
Bread & Butter Basket

$1.50
Poached Pear & Blue Cheese

add $3

-
Roasted Beets & Goat Cheese

add $3.00

-
Short Ribs Bourguignon

Boneless beef short ribs braised in red wine, Chef's potato & vegetable Mirepoix

-
Little River Crab Cake

Tender homemade fresh crab cake, Dijon mustard sauce and jasmine rice

-
Pork Filet Calvados

Sautéed pork medallions, caramelized apple in apple brandy sauce & Chef's potato

-
Salmon au Tarragon

Fresh salmon filet poached in a court-bouillon, French tarragon cream sauce & Jasmine rice

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Pasta Nicoise

Fresh garden vegetables sautéed with olive oil, garlic & Kalamata olive, tossed with angel hair

-
Sorbet Assortment

-
Key Lime Charlotte

-
Chocolat Fondant

-

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