Dining Menu

Soup of the Day 12

Beef Vegetable with Garlic Toast 13

Roasted root vegetables, braised beef, garnished with garlic toast ^

Quinoa, Roasted Butternut & Apple Salad 16

Toasted pumpkin seeds, tart apple, dried cranberries,
cider vinaigrette *

Poached Pear & Arugula Salad 16

Crumbled Gorgonzola, spiced walnuts, port wine dressing *

Red & Golden Beet Salad 16

Candied red onions, hazelnut crumb, orange segments, honey orange dressing *

Seared Sea Scallops 21

Fava bean purée & crispy Tasso ham *

Horseradish Stuffed Shrimp 19

Wrapped in bacon with honey mustard sauce *

Goat Cheese, Leek & Potato Galette 16

Pistachio crust

Caramelized Brussels Sprouts 17

Vermont maple syrup, house-smoked bacon, caramelized red onions & toasted pine nuts *

Charleston Meeting Street Crab, Our Signature Dish 28

Classic au gratin, reduced cream, sharp cheddar cheese, sherry *

Jumbo Lump Crab Cake 24

Roasted red pepper beurre blanc & basil coulis; rice pilaf & fresh vegetables

Seared Salmon Fillet with Warm Lentil Salad 25

Roasted butternut squash, arugula, orange honey dressing *

Farmhouse Ragú 22

Beef, veal & pork in ragú Bolognese with fresh fettuccini & Locatelli cheese

Baked Cod Florentine 24

Mornay sauce, lemon-rosemary roasted potatoes

Cajun Stuffed Chicken Breast 22

Stuffed with peppers, onions, celery, cheddar & andouille sausage;
potato croquette, Creole cream sauce

Pastrami Seasoned Smoked Salmon Sandwich 18

Marbled rye toast, whole grain mustard sauce, Gruyère cheese & coleslaw; onion rings ^

Porchetta Sandwich 18

Roasted pork, rosemary garlic mayonnaise, broccoli rabe, provolone cheese on a ciabatta loaf; French fries ^

Bass’t Cheeseburger on a Pretzel Bun 19

Horseradish cream, crispy bacon, Vermont cheddar cheese; sliced tomato, lettuce & French fries ^

Pumpkin & Ricotta Gnocchi 22

Broccoli rabe, acorn squash, toasted pine nuts, brown butter sauce

Soup of the Day 12

Quinoa, Roasted Butternut & Apple Salad 16

Toasted pumpkin seeds, tart apple, dried cranberries,
cider vinaigrette *

Red & Golden Beet Salad 16

Candied red onions, hazelnut crumb, orange segments, honey orange dressing *

House-Smoked Salmon Lox & Bagel 14

Capers, onions, cream cheese

Baked Brie en Croûte 16

Grapes, salted caramel

Potato, Bacon & Cheddar Croquettes 16

Honey mustard dipping sauce

Vanilla Yogurt & House-Made Granola 12

Seasonal fruit & gluten free granola *

Charcuterie Plate 23

Smoked Speck ham, sweet Soppressata, Pheasant terrine; crostini and cranberry mustard ^

Mediterranean Antipasto 22

Roasted garlic hummus, baba ghanoush, tabbouleh salad, grilled pita ^

Artisanal Cheese Plate 25

Port-drizzled Stilton Blue, cave-aged Humboldt Fog, Grafton-smoked cheddar; mixed berry jam, crostini, grapes ^

Quiche of the Day 16

Mixed green salad, balsamic vinaigrette

Classic Eggs Benedict 19

Poached eggs, English muffin; Canadian bacon, hollandaise sauce

Steak & Eggs 24

Petite filet, 2 eggs any style; mushroom demi-glace, home fries *

Choice of Omelet 18

• Spinach, mushroom, onion, Gruyère cheese

• Roasted red pepper, caramelized onion, smoked cheddar;

Home fries, choice of breakfast meat *

Charleston Shrimp & Grits 22

Cheddar cheese grits, sautéed spicy shrimp, roasted tomato cream sauce; seasonal vegetables *

Challah French Toast 17

Vermont maple syrup, choice of breakfast meat

Jumbo Lump Crab Cake 22

Roasted red pepper beurre blanc & basil coulis; rice pilaf & fresh vegetables

Bass’t Cheeseburger on a Pretzel Bun 19

Horseradish cream, crispy bacon, Vermont cheddar cheese; sliced tomato, lettuce & French fries ^

Grilled Chicken Salad 16

Artisan lettuce mix, tomato, red onion, sliced cucumbers, white balsamic vinaigrette *

Soup of the Day 12

Smoked Seafood Chowder 13

Quinoa, Roasted Butternut & Apple Salad 16

Toasted pumpkin seeds, tart apple, dried cranberries, cider vinaigrette *

Poached Pear & Arugula Salad 16

Crumbled Gorgonzola, spiced walnuts, port wine dressing *

Red & Golden Beet Salad 16

Candied red onions, hazelnut crumb, orange segments, honey orange dressing *

Horseradish Stuffed Shrimp 19

Wrapped in bacon with honey mustard sauce *

Caramelized Brussels Sprouts 17

Vermont maple syrup, house-smoked bacon, caramelized red onions & toasted pine nuts *

Salt & Peppered Crispy Squid 19

Shallot, garlic & sweet pepper cracklings *

Crispy Pork Belly 17

Sweet potato purée, toasted pumpkin seeds, hoisin-soy dressing *

Charleston Meeting Street Crab, Our Signature Dish 39

Classic au gratin, reduced cream, sharp cheddar cheese, sherry *

Pan Roasted Swordfish 38

Sweet raisins, sour olives, piquant capers, toasted pine nuts; cauliflower-potato purée *

Seared Sea Scallops 44

Lentil ragù & warm beet salad with horseradish cream dressing *

Salmon Stuffed with Shrimp Mousseline 39

Scalloped potatoes, red pepper coulis, baby kale *

Seared Halibut 40

Lobster mashed potatoes, Seafood cream sauce; broccoli rabe

Bacon Wrapped Filet Mignon 44

Savory mushroom bread pudding, demi glacé; vegetable du jour ^

Braised Short Rib 38

Port wine reduction, caramelized carrots, roasted button mushrooms & Yukon Gold mashed potato *

Pistachio Roasted Rack of Lamb 39

Pomegranate sauce, roasted fingerling potatoes, vegetable du jour *

Coffee Lacquered Duck 39

Half roasted duck, pear ginger chutney; wild rice pilaf *

Roasted Acorn Squash 29

Stuffed with tomato, peppers, white bean & corn topped with vegan cheese *V

Basket of French Fries 9

Catsup

Beer Battered Onion Rings 9

Ranch dressing

Spinach, Crab & Artichoke Dip 19

Grilled pita ^

Charcuterie Plate 23

Smoked Speck ham, sweet Soppressata, Pheasant terrine; crostini and cranberry mustard ^

Mediterranean Antipasto 22

Roasted garlic hummus, baba ghanoush, tabbouleh salad; grilled pita

Artisanal Cheese Plate 25

Port drizzled Stilton Blue, cave-ripened Humboldt Fog, Grafton smoked cheddar; fig jam, crostini, grapes ^

Fish & Chips 21

Cod battered in American Pale ale, French fries, coleslaw, herb tartar sauce

Seared Salmon Fillet with Warm Lentil Salad 25

Roasted butternut squash, arugula, orange honey dressing *

Beef Bourguignon 19

Yukon Gold mashed potatoes, vegetable du jour *

Bass’t Cheeseburger on a Pretzel Bun 19

Horseradish cream, crispy bacon, Vermont cheddar cheese; sliced tomato, lettuce & French fries ^

Slider Trio 18

A daily selection from Chef’s repertoire; served on mini Brioche rolls

Cajun Stuffed Chicken Breast 22

Stuffed with peppers, onions, celery, cheddar & andouille sausage; potato croquette, Creole cream sauce

Quinoa, Roasted Butternut & Apple Salad 16

Toasted pumpkin seeds, tart apple, dried cranberries, cider vinaigrette *

Red & Golden Beet Salad 16

Candied red onions, hazelnut crumb, orange segments & honey orange dressing *

Basket of French Fries 9

Catsup

Beer Battered Onion Rings 9

Ranch dressing

Charcuterie plate 23

Smoked Speck ham, sweet Soppressata, Pheasant terrine; crostini and cranberry mustard ^

Mediterranean Antipasto 22

Roasted garlic hummus, baba ghanoush, tabbouleh salad; grilled pita *

Artisanal Cheese Plate 25

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog, Grafton-smoked cheddar; fig jam, crostini, grapes ^

Jumbo Lump Crab Cake 22

Roasted red pepper beurre blanc, basil coulis; rice pilaf & fresh vegetables

Bass’t Cheeseburger on a Pretzel Bun 19

Horseradish cream, crispy bacon, Vermont cheddar cheese; sliced tomato, lettuce & French fries ^

Bass'tini

Earl Gray tea infused Gin, simple syrup, lemon juice

Bass’hattan

Woodford Reserve Bourbon, Antica vermouth, a dash of Woodford Reserve Barrel Aged Cherry Bitters

Pear Martini

Vodka, pear purée, splash of sour mix

Sugar n Spice

Gin, Amaretto, cranberry juice

Spiced Old Fashioned

Bourbon, spiced simple syrup, muddled orange and cherry

Ginger Tequila Cider

Tequila, Canton liquor, bitters & sparkling apple cider

Caramel Espresso Martini

Caramel Vodka, espresso & Kahlúa

Stella Artois 9

5% - light bodied and mildly bitter with crisp apple undertones

Guinness Stout 13

5.6% - classic Irish dry stout. Dark, malty and smooth

Sam Adams Seasonal 9

Limited release varieties for each season

Yards IPA 10

7% - lightly citrus with strong dry hops

Two Roads Hefeweizen 9

5% - beautifully cloudy, generous head of foam, fruit aroma, dry finish

Coors Light 6

4.2 % ABV, Colorado

Yuengling Lager 6

4.4% ABV, Pennsylvania

Heineken 7

5% ABV, Holland

Fat Tire Amber Ale 7

5.2% ABV, Colorado

Troegs Perpetual IPA 8

7.5% ABV, Pennsylvania

Chimay Blue 13

9% ABV, Belgium

Stella Liberte 6

non-alcoholic

Black Bass Proprietary Chardonnay, Sonoma California 16/49

Black Bass Proprietary Cabernet, Central Coast California 16/49

Fête D'Or Cuvée Brut, France 14/40

Fête D'Or Cuvée Brute Rose, France 14/42

Canaletto Pino Grigio, Italy 14/38

Capitelles des Fermes Burgundy, France 14/42

Guillaman Sauvignon Blanc, France 14/40

Trione Sauvignon Blanc, Sonoma, California 19/62

Urban Riesling, Mosel, Germany 14/40

Ruby Donna Moscato, Italy 13/38

Lionel Osmin “La Vie En Rose”, France 14/42

Bogle Pinot Noir, California 14/40

Decoy Pinot Noir, California 18/58

DeLoach Merlot, California 15/48

First Drop “Mothers Ruin” Cabernet, Australia 18/58

Mill Creek Cabernet, Sonoma, California 22/80

Trefethen Eshcol Bordeaux Blend, California 18/65

San Huberto “Reserva” Malbec, Argentina 13/36

Garofoli ”Monte Reale” Sangiovese, Italy 13/38

Blackberry Boston Cheesecake 12

Blackberry cheesecake layered with vanilla, gluten free sponge cake, toped with blackberry mousse ^{GF NF}

Salted Caramel Cake 12

Devils food cake layered with chocolate ganache, topped with salted caramel buttercream ^{GF NF}

Masala Chai Retro S'more 12

Chai marshmallow paired with a rich dark chocolate shortbread crust and roasted cocoa nibs

Crème Brûlée

Served with a gluten free biscotti ^{GF NF DF}

Port Wine & Truffle Pairing

Four assorted chocolate truffles accompanied with a glass of Port Wine ^GF

House-made Ice Cream

House-made fudge sauce, caramel sauce, and crushed peanuts available.

• Vanilla Bean
  
  
• Cinnamon Swirl
  
  
• Chocolate
  
  
• Raspberry Sorbet ^DF

Butternut Soup

Apple cider reduction *

Quinoa, Roasted Butternut & Apple Salad

Toasted pumpkin seeds, tart apple, dried cranberries with a cider vinaigrette*

Spinach Salad with Bacon Vinaigrette

Hard-cooked egg, sliced mushrooms, red onion & orange segments *

Red & Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments with a honey-orange dressing*

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce *

Warm Stilton Blue Cheese Tart

Fig compote, candied walnuts & port wine reduction

Salt & Peppered Crispy Squid

Shallot, garlic, sweet pepper cracklings *

Caramelized Brussels Sprouts

Vermont maple syrup, smoked bacon, caramelized red onions, toasted pine nuts *

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese & sherry *

Pan Roasted Swordfish

Sweet raisins, sour olives, piquant capers, & toasted pine nuts; cauliflower-potato purée *

Salmon stuffed with Shrimp Mousseline

Scalloped potatoes, red pepper coulis and baby kale*

Pan Seared Sea Scallops

Lentil ragu & warm beet salad with horseradish cream dressing*

Bass’t Bacon Wrapped Grilled Filet Mignon

Mashed potatoes, demi-glace; vegetable du jour*

Roast Thanksgiving Turkey

Traditional herbed stuffing, giblet gravy, roast sweet potatoes, Yukon Gold mashed potatoes, string beans almandine & cranberry sauce

Pistachio Crusted Rack of Lamb

Pomegranate sauce, roasted fingerling potatoes; vegetable du jour

Pumpkin Ravioli

Gorgonzola and toasted hazelnut cream sauce

Shrimp Bisque

Crème fraiche, caviar *

Quinoa, Roasted Butternut & Apple Salad

Toasted pumpkin seeds, tart apple, dried cranberries with a cider vinaigrette *

Red & Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments with a honey-orange dressing *

Baby Spinach Salad with Portabella Mushroom

Hard cooked egg, sliced mushrooms, red onion, orange segments *

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce *

Warm Stilton Blue Cheese Tart

Fig compote, candied walnuts & port wine reduction

Salt & Peppered Crispy Squid

Shallot, garlic, sweet pepper cracklings *

Crispy Brussels Sprouts

Vermont maple syrup, smoked bacon, caramelized red onions, toasted pine nuts *

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese & sherry *

Pan Roasted Swordfish

Sweet raisins, sour olives, piquant capers, & toasted pine nuts; cauliflower-potato purée *

Crab Stuffed Salmon

Roasted red pepper Beurre Blanc, corn pudding & fresh asparagus

Seared Halibut

Lobster mashed potatoes, Seafood cream; broccoli rabe

Bass’t Grilled Filet Mignon

Stuffed with buttermilk blue cheese; served with mushroom demi, Yukon Gold mashed potatoes, vegetable du jour *

Grilled Ribeye

Served au poivre style with steak frites*

Braised Short Rib

Cauliflower-potato puree, caramelized baby carrots, button mushrooms & port wine reduction *

Crispy Duck Breast with Apricot-Plum Sauce

Star anise & ginger marinated with roasted sweet potato & baby kale *

Butternut Squash Ravioli

Gorgonzola and toasted hazelnut cream sauce

Shrimp Bisque

Crème fraiche, caviar *

Quinoa, Roasted Butternut and Apple Salad

Toasted pumpkin seeds, tart apple, dried cranberries with a cider vinaigrette *

Baby Spinach Salad with Portabella Mushroom

Hard cooked egg, sliced mushrooms, red onion, orange segments *

Red & Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments, honey-orange dressing *

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce *

Warm Stilton Blue Cheese Tart

Fig compote, candied walnuts & port wine reduction

Salt & Peppered Crispy Squid

Shallot, garlic, sweet pepper cracklings *

Crispy Brussels Sprouts

Vermont maple syrup, smoked bacon, caramelized red onions, toasted pine nuts *

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese & sherry *

Pan Roasted Swordfish

Sweet raisins, sour olives, piquant capers, & toasted pine nuts; cauliflower-potato purée *

Seared Halibut

Lobster mashed potatoes, Seafood cream sauce; broccoli rabe *

Crab Stuffed Salmon

Roasted red pepper Beurre Blanc, corn pudding & fresh asparagus

Bass’t Grilled Filet Mignon

Stuffed with buttermilk blue cheese; served with mushroom demi; Yukon Gold mashed potatoes, vegetable du jour *

Grilled Ribeye

Served au poivre style with steak frites*

Braised Short Rib

Cauliflower-potato puree, caramelized baby carrots, button mushrooms with port wine reduction *

Crispy Duck Breast with Apricot-Plum Sauce

Star anise & ginger marinated with roasted sweet potato & baby kale *

Butternut Squash Ravioli

Gorgonzola & toasted hazelnut cream sauce

Quinoa, Roasted Butternut & Apple Salad

Toasted pumpkin seeds, tart apple, dried cranberries, cider vinaigrette *

Red & Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments, honey orange dressing *

House-Smoked Salmon Lox & Bagel

Capers, onions, cream cheese

Baked Brie en Croûte

Crostini, grapes, salted caramel

Vanilla Yogurt & House-Made Granola

Seasonal fruit & gluten free granola *

Quiche of the Day

Mixed green salad, balsamic vinaigrette

Classic Eggs Benedict

Poached eggs, English muffin; Canadian bacon, hollandaise sauce, home fries

Steak & Eggs

Petite filet, 2 eggs any style; mushroom demi-glace, home fries *

Choice of Omelet

• Spinach, mushroom, onion, Gruyère cheese

• Roasted red pepper, caramelized onion, smoked cheddar
• Seafood Newburg - shrimp & crabmeat in cognac cream;

Home fries, choice of breakfast meat *

Charleston Shrimp & Grits

Cheddar cheese grits, sautéed spicy shrimp, roasted tomato cream sauce; seasonal vegetables *

Challah French Toast

Vermont maple syrup, choice of breakfast meat

Jumbo Lump Crab Cake

Roasted red pepper coulis & garlic aioli; rice pilaf & fresh vegetables

Bass’t Cheeseburger on a Pretzel Bun

Horseradish cream, crispy bacon, Vermont cheddar cheese; sliced tomato, lettuce & French fries ^

Grilled Chicken Salad

Artisan lettuce mix, tomato, red onion, sliced cucumbers, white balsamic vinaigrette *