The Brentwood Restaurant & Wine Bistro Prices in Little River, SC 29566
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Les Hors D'oeuvres (Appetizers) |
| She Crab Soup | $8.00 |
dry sherry & Chefs garden chives
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| Butternut Squash Bisque | $6.00 |
Curried Pumpkin seeds & Truffle Creme Fraiche
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| French Onion Soup | $7.00 |
Caramelized onion, rich beef broth & gratinee Gruyere croutons
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| Blue Crab Souffle' | $10.00 |
Maine Lobster Bisque &French Tarragon Coulis
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| Fried Green Tomato Napoleon | $8.00 |
Mint Infused Goat Cheese, Goat Cheese, Green Tomato & Roasted Pepper Coulis
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| Sesame Crusted Ahi Tuna | $12.00 |
Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce
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| Escargot Bourguignon | $8.00 - $14.00 |
Tender Escargot, Chardonnay, Fine Cognac, Chopped Parsley & Garlic Butter
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| St. Jacques Rockefeller | $12.00 |
Pan Seared Dayboat Scallops, Sautéed Baby Spinach, Crispy Smoked Apple Wood Bacon & Pernod Scented Mornay
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| Pan-Seared Duck Foie Gras | $19.00 |
Caramelized Apple, Aged Balsamic Glaze, Pain Perdue & Fluer de Sel
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| Les Petits Plats (SmalL Plates) |
| Add Salad Maison $5.00 Add Pear & Blue Cheese Salad$7.00 Add Roasted Beets & Fresh Goat Cheese Salad $7.00 Small Plate Menu is not valid with any discounts or coupons |
| Shrimp & Grits | $16.00 |
Crispy Grit Cake, Sautéed Jumbo Shrimp, Spicy Andouille & Bell Pepper Casserole Chef's Wine Suggestion: Glass: Sauvignon Blanc, Tariquet, France
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| Braised Short Ribs | $19.00 |
Wild Mushroom Risotto, Vegetable Mirepoix & Braised Jus Chef's Wine Suggestion: Chardonnay, Grand Ardeche, Bourgogne
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| Crab on Crab | $16.00 |
Soft Shell Crab, Crab Cake & Capers Beurre Blanc Chef's Wine Suggestion: Cabernet, Brentwood Label,France
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| Seafood Crepe | $18.00 |
Pan Seared Scallops, Sautéed Shrimp, Lump Crab Meat, Local Fish, Sautéed Mushrooms & Lobster Veloute Chef's Wine Suggestion: Riesling, Peter Mertes, Germany
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| Crispy Duck Confit | $19.00 |
Chef's Potato, Sautéed Haricot Vert & Orange Glaze Chef's Wine Suggestion: Pinot Noir, Brentwood Label, France
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| Maine Lobster Risotto | $18.00 |
Spring Peas, Lobster Bisque & Toasted French Baguette Chef's Wine Suggestion: Pinot Grigio, Sartori, Italy
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| Cheese & Charcuterie Platter | $15.00 |
Local & Imported Cheese, Assortment of Cured & Smoked Meat, Honey Candied Pecans, Cornuchons & Dijon Mustard Chef's Wine Suggestion: Chateau du Colombier, Bordeaux
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| Les Poissons Fruits De Mer (Fish & Seafood) |
| Served With Salad Maison Poached Pear & Blue Cheese Salad Add $4.00 Roasted Beets & Goat Cheese Add $4.00 |
| Coquilles St. Jacques Risotto | $29.00 |
pan seared dayboat scallops, sweet corn risotto & candied confetti pancetta chefs wine suggestion: - glass: pinot grigio, benvolio, italy; bottle: pinot grigio, santa margherita, italy
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| Sasame Crusted Ahi Tuna | $26.00 |
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
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| Shrimp & Scallops Chardonnay | $28.00 |
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 sugges
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| Salmon Au Tarragon | $26.00 |
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 bl
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| Southern Bouillabaisse | $28.00 |
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, Tariqu
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| Les Viandes |
| Served With Salad Maison & Miso Vinaigrette . Poached Pear & Blue Cheese add $4.00 Roasted Beets & Fresh Goat Cheese add $4.00 |
| Filet Mignon | $35.00 |
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,
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| Duo De Canard A L'orange | $29.00 |
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:
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| Cote De Boeuf (the Cadillac Of Steaks) | $45.00 |
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, bo
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| Pork Osso Bucco | $27.00 |
braised vegetable mirepoix, roma tomato concassee, roasted garlic & angel hair pasta. chefs wine suggestion: - glass: marselan, brentwood private label, france
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| Roasted Rack of Lamb | $39.00 |
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
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| Vegetarian & Vegan |
| Includes Brentwood Miso Vinaigrette Salad |
| Vegetarian Pasta | $19.00 |
garden vegetable sauteed in olive oil with garlic & white wine, served over angel hair pasta
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| Vegetable Napoleon | $19.00 |
grilled vegetable stack served in puff pastry with a creamy parmesan sauce
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| Vegetable Casserole | $19.00 |
garden vegetable simmered in curry sauce & served with jasmine rice
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| Vegetable Crepe | $19.00 |
sauteed vegetable served in a thin crepe with a creamy mornay sauce
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| Vegetable Risotto | $19.00 |
sauteed vegetable fold in a creamy asiago cheese risotto
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| Vegan Ratatouille | $19.00 |
Seasonal Vegetables served over quinoa couscous with ratatouille sauce
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| Vegetarian Pasta | $19.00 |
garden vegetables sauteed in extra virgin oil with garlic & white wine, served over angel hair pasta
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| Vegetable Napoleon | $19.00 |
grilled vegetable stack served in puff pastry with a creamy parmesan sauce
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| Vegan Casserole | $19.00 |
garden vegetables simmered in a curry sauce & served with jasmine rice
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| Vegetarian Crepe | $19.00 |
sauteed vegetables served in a thin crepe with a creamy mornay sauce
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| Vegan Ratatouille | $19.00 |
seasonal vegetables served over quinoa couscous with a ratatouille sauce
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| Gluten - Free Menu |
| Includes Brentwood Miso Vinaigrette Salad Ask Chef which Gluten Free Entrees are available tonight |
| Grilled Filet Mignon | $26.00 |
Sauteed Seasonal Vegetables & Chef's Potato
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| St Jacques Risotto | $29.00 |
Pan Seared Dayboat Scallops, Sweet Corn Risotto & Candied Confetti Pancetta
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| Duck Breast a l'Orange | $26.00 |
Sauteed vegetables, chef's potato & Grand Marnier Orange sauce
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| Grilled Atlantic Salmon | $25.00 |
Sauteed Seasonal Vegetables & Jasmine rice
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| Roasted Lamb Rack | $28.00 |
Sauteed baby spinach & chef's potato
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| Shrimp Provencale | $27.00 |
Jumbo Shrimp, Jasmine rice, & Ratatouille sauce
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| First Course |
| Escargot Du Chef |
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| French Onion Soup |
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| Mushroom Feuillette |
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| Poached Pear & Blue Cheese |
add $3
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| Roasted Beets & Goat Cheese |
add $3.00
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| Second Course |
| Salad Maison |
with miso vinaigrette
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| Short Ribs Bourguignon |
Boneless beef short ribs braised in red wine, Chef's potato & vegetable Mirepoix
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| Little River Crab Cake |
Tender homemade fresh crab cake, Dijon mustard sauce and jasmine rice
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| Pork Filet Calvados |
Sautéed pork medallions, caramelized apple in apple brandy sauce & Chef's potato
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| 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
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| Third Course |
| Petit Filet Au Poivre |
Wine Selection: Cabernet Sauvignon
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| Salmon Bearnaise |
Wine Selection: Chardonnay
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| Crispy Duck Confit |
Wine Selection: Merlot
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| Sorbet Assortment |
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| Key Lime Charlotte |
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| Chocolat Fondant |
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| Fourth Course |
| Fondant Au Chocolate |
Wine Selection: French Sparkling
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| Creme Brulee |
Wine Selection: French Sparkling
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| Profiterole |
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| Silver Fork |
| Seven Course $72.00, Chef's Wine Pairing $27.00 |
| Amuse-bouche |
vichyssoise, truffle creme fraiche toasted
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| Appetizer |
crispy sweetbreads, leek fondue & puff pastry (wine pairing: chardonnay, louis latour, bourgogne, 2009)
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| Seafood |
pan seared diver scallops, sweet corn risotto & chives beurre blanc (wine pairing: domaine tariquet, sauvignon blanc, languedoc)
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| Trou Normand |
fresh mango & spicy rum sorbet, crispy tuile
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| Main Course |
grilled angus tournedos, roasted fingerlings, sauteed haricot vert & bordelaise sauce( wine pairing: chateau haut-courreau, bordeaux 2009)
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| Cheese |
roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port)
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| Dessert |
belgium chocolate moelleux & raspberry coulis (wine pairing: louis perdrier, excellence brut, france)
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| Gold Fork |
| Seven Course $108.00, Chef's Wine Pairing $41.00 |
| Amuse- Bouche |
Chef's daily tongue teaser
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| Appetizer |
seared duck foie gras, caramelized apple, aged balsamic glaze & toasted brioche (wine pairing: clos du roy, sauternes, bordeaux, 2005)
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| Seafood |
pan seared diver scallops, maine lobster risotto & sweet peas a langlaise (wine pairing: domaine tariquet, sauvignon blanc, languedoc)
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| Trou Normand |
fresh mango & spicy rum sorbet, hazelnut wafer
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| Main Course |
grilled angus tournedos, roasted fingerlings, sauteed haricot vert & bordelaise sauce (Wine Pairing: St Emilion, chateau Lagarde, Bordeaux)
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| Cheese |
roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port)
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| Dessert |
belgium chocolate moelleux & raspberry coulis (wine pairing: louis perdrier, excellence brut, france)
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| Platinum Fork |
| Seven Course $144.00, Chef's Wine Pairing $65.00 |
| Amuse- Bouche |
Chef's Daily Tongue Teaser
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| Seafood |
premier white sturgeon caviar warm blinis & chives cream (wine pairing: moet & chandon, brut imperial, france)
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| Appetizer |
seared duck foie gras, caramelized apple, aged balsamic glaze & toasted brioche (wine pairing: chateau closiot, sauternes, bordeaux, 1997)
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| Trou Normand |
fresh mango & spicy rum sorbet, hazelnut wafer
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| Main Course |
Roasted Rack of Lamb, Crispy Grits Cake, Sauteed Grapes & Truffle Demi (wine pairing Chateau Lagarde, St Emilion, Bordeaux
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| Cheese |
roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port)
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| Dessert |
belgium chocolate moelleux & raspberry coulis (wine pairing: chef's zinfandel chocolate wine)
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| Desserts |
| Fondant Au Chocolat | $7.00 |
dark chocolate cake, firm on the outside and soft on the inside, served with a delectable raspberry sauce
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| Creme Brulee Au Grand-marnier | $7.00 |
silky orange custard topped with a brown sugar caramel crust, fantastique
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| Key Lime Charlotte | $7.00 |
Limoncello cake, key lime mousse & toasted coconut
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| Panna Cotta Foster | $7.00 |
Rum banana sauce & pecan tuile cookie
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| Belgium Chocolate Mousse | $7.00 |
Raspberry sorbet, creme Chantilly & chocolate shavings
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| Profiteroles |
Cream puff, vanilla ice cream, warm Ganache & toasted almonds One $5.00 Two 8.00 Three $12.00
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| Assiette de Fromage for Two | $12.00 |
Artisan cheese, poached pear & candied pecans
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| Desserts Drinks |
| Expresso |
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| Capuccino |
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| Cordials & Digestifs |
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| Grand Marnier |
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| Godiva |
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| Cointreau |
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| Tia Maria |
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| Baileys |
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| Disaronno |
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| Courvoisier |
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| Hennessy |
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| Frangelico |
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| Romana Sambucca |
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| B & B |
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| Chambord |
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| Glenlivet |
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| Remy Martin |
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| Armagnac |
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| Port Wine |
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| Kahlua |
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| Macallan |
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| Martell |
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| Drambuie |
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| Patron |
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| Gluten Free |
| Includes Brentwood Miso Vinaigrette Salad |
| Grilled Filet Mignon | $25.00 |
sauteed seasonal vegetables & chef's potato
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| St Jacques Risotto | $28.00 |
pan seared diver scallops, sweet corn risotto. spring green bouquet
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| Duck Breast A L'orange | $26.00 |
sauteed vegetables, chef's potato & grand marnier orange sauce
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| Grilled Coho Salmon | $25.00 |
sauteed seasonal vegetables & jasmine rice
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| Roasted Lamb Rack | $28.00 |
sauteed baby spinach & chef's potato
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| Shrimp Provencale | $26.00 |
jumbo shrimp, jasmine rice & ratatouille sauce
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| Appetizers $5 |
| Tomato & Chevre Napoleon |
Fried Green Tomato, Mint Infused Goat Cheese & Roasted Pepper Coulis ( Seasonal)
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| Smoked Salmon Mousse |
Spring Mesclum Mix, Meyers Lemon Confit & Toasted Baguette
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| French Onion Soup |
Caramelized Onions, Rich Beef Broth & Gratinee Gruyere Croutons
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| Low Country She Crab Soup |
Dry Sherry & Chef's Garden Herbs
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| Cod Brandade Croquette |
Kalamata Tapenade, Arugula Pesto, & Garlic Aioli
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| Wild Mushroom Risotto |
Wild mushrooms, Arborio Risotto & Toasted Baguette
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| Escargots Du Chef |
Chardonnay, Fine Herbs, Garlic Butter & Toasted Baguette
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| Boom Boom Shrimp |
Sriracha Aioli & mesclun mix
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| Bread & Butter Basket | $1.50 |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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