Dining Menu

Soup of the Day 12

Tomato Bisque 13

Basil oil
 

Baby Kale Roasted Butternut Squash Salad 16

Toasted pumpkin seeds, tart apple, dried cranberries, maple butterscotch dressing *

Poached Pear & Arugula Salad 17

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 29

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

Porcini Rubbed Chicken Breast 22

Creamy polenta and wild mushroom 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

Bacon jam , pickled red onions, Vermont cheddar cheese; sliced tomato, lettuce & French fries ^
 

Sauteed Potato Gnocchi 22

Pumpkin cream sauce

Soup of the Day 12

Baby Kale & Roasted Butternut Squash Salad 16

Toasted pumpkin seeds, tart apple, dried cranberries, maple butterscotch dressing *

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

Smoked Salmon Eggs Benedict 22

Poached eggs, English muffin; Smoked Salmon, 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

Bacon Jam, Pickled red onion, 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

Baby Kale & Roasted Butternut Squash Salad 16

Quinoa, toasted pumpkin seeds, tart apple, dried cranberries, maple butterscotch dressing *

Poached Pear & Arugula Salad 17

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, cherry reduction *
 

Charleston Meeting Street Crab, Our Signature Dish 41

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

Swordfish Saltimbocca 38

Prosciutto wrapped with creole Meniere sauce, potato gnocchi, sauteed spinach and sage potato chip ^
 

Seared Sea Scallops 45

Lentil ragù, roasted beets, sauteed spinach with horseradish cream dressing *
 

Maple Glazed Salmon 39

Parsnip purée, candied apples and roasted Brussels sprouts *

Louisiana Red Drum 38

Spanish rice, Tasso ham, Jumbo shrimp, asparagus, Creole cream sauce 

Seared Mahi Mahi 40

Lobster mashed potatoes, Seafood cream sauce; asparagus

Grilled Filet Mignon 45

Foie gras maitre d'hotel butter, fig mostarda, red win demi glacé, Yukon Gold mashed potatoes; vegetable du jour ^

Braised Short Rib 38

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

Pistachio Crusted Rack of Lamb 39

Pomegranate sauce, roasted fingerling potatoes, vegetable du jour * 
 

Roasted Duck Breast 39

Bacon braised cabbage, fingerling potatoes, cherry reduction *
 

Roasted Acorn Squash 30

Stuffed with tomato, peppers, white bean & corn topped with gluten free breadcrumbs *
 

Basket of French Fries 9

Catsup *

Beer Battered Onion Rings 10

Ranch dressing

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; mixed berry jam, crostini, grapes ^

Fish & Chips 21

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

Seared Salmon Fillet 25

Roasted butternut squash, arugula, orange honey dressing *

Porcini Rubbed Chicken Breast 22

Creamy polenta. mushroom cream and vegetable du jour*

Beef Bourguignon 23

Yukon Gold Mashed Potatoes and vegetable du jour *

Bass’t Cheeseburger on a Pretzel Bun 19

Bacon jam, spiked pickled onion, Vermont cheddar cheese, sliced tomato, lettuce; French fries ^

Slider Trio 18

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

Bass'tini 16

Earl Gray tea infused Beefeater Gin, simple syrup, lemon juice

Bass’hattan 16

Woodford Reserve Bourbon, Antica Vermouth, a dash of Woodford reserve barrel aged cherry bitters

Cinnamon Apple Martini 16

Vodka, cinnamon simple syrup, lemon juice, apple cider with a cinnamon sugar rim

Fig Smash 16

Gin, fig syrup, lemon juice with a brown sugar rim

Ginger Cranberry Sour 16

Whiskey, Canton liquor, sour mix, cranberry juice

Hot Honey Margarita

Hot Honey syrup with a house made margarita and chili rim 

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

Hard Cider 11

6%- Classic cider donut spices, cinnamon, cardamon and nutmeg 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

Tiramisu 12

Layers of espresso drenched Ladyfingers separated by mascarpone cream and dusted with cocoa powder

Warm Apple Tart 12

short pastry base filled with sliced apples and glaze, decorated with a Lattice of pastry strips topped with a dollop of vanilla ice cream

Caramel Mascarpone Cheesecake 12

caramel fudge, imported Italian mascarpone cheese and premium cream cheese with a hint of vanilla on a graham cracker crust
 

Crème Brûlée

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

Gluten Free Chocolate Torte 12

Belgian semi sweet chocolate, butter, cocoa powder and vanilla *

Ultimate Chocolate Cake 12

Layers of rich fudge cake and smooth chocolate icing topped with chocolate shavings

Penn State Creamery Ice Cream

• Vanilla Bean
  
  
• Strawberry
  
  
• Chocolate
  
  
• Cherry Sorbet ^DF

Smoked Tomato Bisque

Garnished with heart shaped croutons

Baby Beet Salad

Little gem lettuce, whipped goat cheese, pistachio brittle *

Spinach Arugula Salad

Fennel, grapes, brie, creamy vidalia dressing *

Charred Octopus

Papas bravas, roasted shishito peppers *

Firecracker Shrimp

Wonton wrapped jumbo shrimp, orange-hoisin dipping sauce *

Duck Confit

Frisee salad, bacon lardon, roasted potatoes, Dijon vinaigrette *

Charleston Meeting St. Crab, Our Signature Dish

Classic au gratin, reduced cream, sharp cheddar cheese, sherry, rice pilaf, vegetable du jour *

Osso Bucco

Slow braised veal shanks with gremolata, Yukon Gold masked potatoes, vegetable du jour *

Stuffed Salmon

Scallop and watercress mousse, potato pave, asparagus, Champagne beurre blanc

Seared Sea Scallops

Risotto, sweet peas, cremini mushrooms, porcini truffle sauce *

Chateaubriand (Serves two)

Choron sauce, jumbo lump crab, asparagus, Yukon gold mashed potatoes *

Pan Seared Halibut

Cauliflower mashed potatoes, sauteed spinach, tomato vinaigrette *

Her Crusted Rack of Lamb

Roasted fingerling potatoes, asparagus, mint pesto *

Spinach and Wild Mushroom Ravioli

Blue cheese cream sauce and pecorino

Soup Of The Day

Baby Kale Salad

Roasted butternut, bacon lardons, Gorgonzola and pecans in maple vinaigrette

Delmonico Steak

Crispy Shallots, smoked garlic butter, demi-glace, mashed potato and vegetable du jout

Crab Stuffed Salmon

Potato pave, lemon butter cream sauce, asparagus

Airline Chicken Breast

Romesco sauce, creamy polenta and asparagus

Spinach and Ricotta Ravioli

Roasted tomato cream sauce, shaved pecorino and basil chiffonade

Caramel Mascarpone Cheesecake

Caramel fudge, imported Italian mascarpone cheese and premium cream cheese with a hint of vanilla on a graham cracker crust

Gluten Free Chocolate Torte

Belgian semi-sweet chocolate, butter, cocoa powder and vanilla *