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About
Hotel Bennett complies with the latest food and beverage regulations issued by the City of Charleston and the South Carolina Department of Health and Environmental Control.
With a menu inspired by French and Mediterranean influences, we create classic and comfortable dishes brimming with fresh, locally sourced ingredients. Savor a meal overlooking Marion Square on Gabrielle’s sweeping Plaza, or in its vibrant bar and dining room.
| OPEN DAILY | |
| Lunch | 11:00am - 5:00pm |
| Dinner | 5:00pm - 10:00pm |
| Bar Menu | 11:00am - 11:00pm |
Menus
VIEW MENU
Salads
Caesar half 7 | full 12
Romaine hearts, croûton debris, grated pecorino
Beets Panzanella Salad half 8 | full 12
Roasted red beets, pickled gold beets, candy cane beets, orange, shaved goat cheese, herbs, caraway croutons
Traditional Cobb 18
Herb marinated chicken, boiled egg, bacon lardon, blue cheese, pickled onions, shallot dressing
Sandwich
Crispy Chicken Sandwich 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
Signature
*Eggs "Bennett" 26
Poached eggs, filet medallions, bearnaise
Shrimp BLT 18
Sliced tomato, crispy bacon, arugula, roasted garlic aioli, country white bread, belgian frites
Mussels and Frites 16
Caramelized fennel, roasted garlic, sofrito, white wine broth, grilled baguette
Pan Seared Local Flounder 24
Braised field peas, tomato conserva, charred okra
Shrimp and Grits 22
Geechie Boy white grits, seared shrimp, bacon lardons, scallions
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
20% gratuity added to parties of six or more guests
Remy Funfrock, Pastry Chef
cocktails
You Cran Do It | 16
Tito's, Allspice Dram, Cranberry Simple, Fresh Lime Juice
Winter Warm-Up | 18
Casamigos Reposado, Creole Shrub, Fresh Lime Juice, Agave
Pear Pressure | 18
Bacardi Maestro Rum, Blanco Vermouth, St. George Spiced Pear Liqueur, Allspice Dram, Fresh Lime Juice
Nip in the Air | 18
Aviation Gin, Luxardo, Crème de Violette, Fresh Lemon Juice, Lavender Bitters
Spice Spice Baby | 16
Belvedere, Kahlua, Bailey’s, Heavy Cream
Angels in Manhattan | 20
Angels Envy Ginger Bourbon, Carpano Antica Vermouth, Espresso, Jamaican Bitters, Angostura Bitters, Heavy Cream
wines
CHAMPAGNE & SPARKLING
Tiamo, Prosecco di Valdobbiadene 12 | 48
Veneto, Italy
Schramsberg, Brut Rosé, “Mirabelle” 18 | 72
North Coast, California
Veuve Clicquot “Yellow Label”, Brut 29 | 120
Champagne, France
ROSÉ
Flowers, Rosé 18 | 72
Sonoma, California, 2018
WHITES
Cave de Lugny “Les Charmes”, Mâcon Lugny 12 | 48
Burgundy, France, 2016
Trefethen, Chardonnay 14 | 56
Napa Valley, California, 2017
CrossBarn by Paul Hobbs 18 | 72
Sonoma Coast, California, 2016
Cloudy Bay, Sauvignon Blanc 14 | 56
Marlborough, New Zealand, 2018
REDS
King & Cannon 12 | 48
Willamette Valley, Oregon, 2017
Newton, Cabernet “Skyside” 15 | 60
North Coast, California, 2016
Daou, Cabernet Sauvignon 16 | 64
Paso Robles, California, 2017
VIEW MENU
Starters
Line-Caught Fish Frites 14
White remoulade, lemon
Mussels 13
Caramelized fennel, roasted garlic, sofrito, white wine broth, grilled baguette
Crab Cakes 15
Jumbo lump crab, creole spice crust, spicy remoulade
Potato Gnocchi 13
Lamb sugo, shaved pecorino, mint
Steaks
7 oz Grilled Beef Tenderloin 39
14 oz Prime Ribeye 49
Served with crispy rosemary potatoes, mushrooms, truffle cream
Salads
Caesar 12
Romaine hearts, croûton debris, grated pecorino
Beets Panzanella 13
Roasted red beets, pickled gold beets, candy cane beets, orange, shaved goat cheese, herbs, caraway croutons
Signature
*Eggs "Bennett" 26
Storey Farms organic poached eggs, beef tenderloin medallions, béarnaise
Gabrielle Burger 18
Shredded lettuce slaw, comeback sauce, pickled green tomato, brioche bun, belgian frites
Spring Pea Gnocchi 23
Roasted tomatoes, english pea ricotta, pea tendrils
Pan Seared Local Flounder 28
Braised field peas, tomato conserva, charred okra
Shrimp and Grits 28
Geechie Boy white grits, atlantic white shrimp, bacon lardons, scallions
Bouillabaisse 32
Blue crab, flounder, shrimp, mussels Tomato-fennel broth, saffron aioli, grilled baguette
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
20% gratuity added to parties of six or more guests
Remy Funfrock, Pastry Chef
Wines
Rosé
Château d'Esclans "Whispering Angel" 65
Côtes de Provence, France, 2018
Domaines Ott, "Château Romassan" 135
Bandol, Provence, France, 2017/2018
Flowers, Rosé 18 / 72
Sonoma, California, 2018
Whites
Cave de Lugny “Les Charmes”, Mâcon Lugny, 2017 12 / 48
Burgundy, France
Trefethen, Chardonnay, 2017 14 / 56
Napa Valley, California
CrossBarn by Paul Hobbs, 2017 18 / 72
Sonoma Coast, California
Henri Bourgeois, Sancerre “Les Baronnes”, 2018 16 / 64
Loire, France
Cloudy Bay, Sauvignon Blanc, 2018 14 / 56
Marlborough, New Zealand
Loimer, Grüner Veltliner, 2017 12 / 48
Kamptal, Niederösterreich, Austria
Lagar de Cervera, Albariño, 2017 14 / 56
Rías Baixas, Spain
Reds
King & Cannon, 2017 13 / 52
Willamette Valley, Oregon
Newton, Cabernet "Skyside", 2017 15 / 60
North Coast, California
Duckhorn, Merlot, 2016 18 / 72
Napa, California
Delas, Côtes du Rhône, "St. Esprit", 2017 12 / 48
Rhône, France
Ruvei, Barbera, D'Alba, 2015 16 / 64
Piedmont, Italy
Daou, Cabernet Sauvignon, 2017 16 / 64
Paso Robles, California
Cocktails
CLASSIC
Hotel National 14
Clément Première Canne Rhum, Giffard Apricot Liqueur, Angostura Bitters, Cane Syrup
Paper Plane 15
Virgil Kaine Robber Baron Rye, Aperol, Amaro Nonino, Fresh Lemon Juice
Negroni 17
Jasper's Bourbon Barrel Aged Gin, Campari, Dolin Rouge Sweet Vermouth
Whiskey Sour 16
Virgil Kaine RIP Track Bourbon, Fresh Lemon Juice, Simple Syrup
Old Fashioned Revolution 18
Maker's Mark Bourbon, Templeton Rye, Apple Brandy, Hennessy Cognac, Bitterman's Spiced Chocolate Mole Bitters, Angostura Bitters
Rusty Nail 15
Monkey Shoulder Malt Whiskey, Drambuie
CRAFTED
Spice Spice Baby 16
Belvedere, Kahlua, Bailey's, Cream
Winter Warm-Up 18
Patrón Silver, Creole Shrub, Berries, Jalapeño, Lime, Agave
You Cran Do It 16
Tito's, Allspice Dram, Cranberry, Lime
Pear Pressure 16
Bacardi Maestro Rum, St. George Spiced Pear Liqueur, Allspice Dram, Lime
Nip in the Air 18
Aviation Gin, Luxardo, Crème de Violette, Lemon, Lavender Bitters
Angels in Manhattan 20
Ginger-Infused Angel's Envy Bourbon, Carpano Antica, Espresso, Jamaican and Angostura Bitters, Chartreuse Whip
MOCKTAIL
Jam Session 8
Strawberry-Mint Shrub, Lime, Lemon, Soda
A LIGHTER AFFAIR
Shichimi Togarashi Pommes Frites 9
Koji aioli
*Select Single Oysters on Half Shell (Six) 18
Lemon, hot sauce
Oyster Roast (Four) 14
Garlic, butter, seasoned breadcrumbs
Oyster Casino (Four) 16
Béchamel, bacon lardons, onion, celery
Gabrielle Burger 18
Shredded lettuce slaw, comeback sauce, pickled green tomato, brioche black sesame bun, French fries
*Caviar (1 oz)
Polska Siberian 70 | Imperial Kaluga 80 | White Sturgeon 90 | Osetra 125
Chopped yolks, red onions, cucumbers, crème fraîche, potato chips
Prime Beef Tartare 17
Deviled yolk, potato chips
Traditional Cobb Salad 19
Cleaver-chopped chicken, boiled egg, mixed greens, bacon lardon, blue cheese, pickled onions, shallot vinaigrette
Line-Caught Fish Frites 17
Red remoulade
Cheese & Charcuterie 28
Cured meats, pecorino, daily accompaniments
Burrata Bruschetta 12
Endive, grapefruit vinaigrette
Seasonal Spreads 14
Smoked pepper ham, foie mousse, whipped goat cheese, poached pear, warm baguette
*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
Michael Sichel, Executive Chef
Beer
DOMESTIC
Holy City Washout Wheat 6
Coast Kolsch 7
Austin Eastcider Original Dry Cider 6
Westbrook IPA 7
Revelry Poke the Bear Pale Ale 7
Michelob Ultra 6
Budweiser 6
Heineken 6
IMPORTED
Modelo Especial 7
Kronenbourg 1664 Lager 7
Pilsner Urquell 7
Clausthaler Non-Alcoholic 6
Clausthaler Dry-Hopped Non-Alcoholic 6
PREMIUM
Wicked Weed Bretticent 18
Rodenbach Alexander 49
Wicked Weed Oblivion 29
Rodenbach 2017 Vintage 43
Liquor
VODKA
Woody Creek Potato Vodka 14
Wheatly Vodka 12
Belvedere Lake Bartezek Rye Vodka 18
Belvedere Smogory Forest Rye Vodka 18
GIN
Bristow Reserve 18
Jaspers Bourbon Barrel Rested 12
St. George Terrior 14
Nolets 16
Hendricks 16
TEQUILA
Corralejo Reposado 14
Corralejo Anejo 16
Casamigos Reposado 14
Casamigos Anejo 16
Don Julio 1942 48
WHISKEY & BOURBON
Maccallan 18yo 68
Dalmore 18yo 72
Oban 14yo 24
Johnnie Walker Blue 45
Jefferson Ocean 26
PREMIUM
Limited availability
Hennessy Paradis 0.5 oz 125 | 1 oz 225 | 1.5 oz 300
Louis XIII 0.5 oz 140 | 1 oz 245 | 1.5 oz 330
Macallan 25yo 560 (2 oz)
Pappy Van Winkle Vintages
Ten YO 42 (2 oz)
Twelve YO 54 (2 oz)
Fifteen YO 70 (2 oz)
Thirteen YO Rye 125 (2 oz)
Twenty YO 150 (2 oz)
Twenty-three YO 280 (1 oz)
Twenty-Five YO 2500 (1 oz)
Remy Funfrock
Executive Chef
Renowned Executive Pastry Chef Rémy Fünfrock, a true French artisan, ensures authenticity and freshness of every item. During three years of formal pastry study at the Lycée Jean Rablais in Lyon, France, Fünfrock gained professional experience working alongside his mentor Chef Patissier Jacques Frery. He also worked with the famed Pierre Hermé as well as master chocolate maker Pascal Brunstein. Fünfrock then moved to the South of France to become an ice cream maker for Bechard, the world famous Provencal confectioner. Later, he worked at Cap Estel, one of the Côte d'Azur's most prestigious palace hotels, Roger Vergé's Michelin three-star Moulin de Mougins, DANIEL in New York City, Four Seasons Palm Beach, FL, as well as the Penrose Room of The Broadmoor.
Hayato Nogaki
Assistant General Manager
Hayato Nogaki joins Hotel Bennett from the esteemed Pelican Hill Resort, a 5-Star, 5-Diamond Property in Newport Beach, California. Prior to this experience, Hayato was the Resort Manager at The Henderson Beach Resort, in Destin, Florida. Hayato has distinguished himself as a leader in serving as Corporate Director of Food & Beverage as well as Operations Director/Regional Director of Food & Beverage at Salamander Hotels & Resorts. His distinguished career in hospitality began at the Ritz-Carlton in Kapalua, Hawaii, where he forged a path from Restaurant Reservationist to Banquet Manager. Thereafter, he continued as Director of Banquets; Assistant F&B Director; and Director of F&B at The Sanctuary at Kiawah Island.