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About
Gabrielle marries Old-World allure with the character of the South within an elegant and inviting atmosphere overlooking Charleston's historic Marion Square. Drawing from his culinary background working extensively in both Europe and New Orleans, Executive Chef Michael Sichel has developed a menu that is inspired by the bounty of Coastal Carolina.
Featuring the city's finest outdoor dining terrace, the refined and lively restaurant is classically Charlestonian, serving guests daily with quintessential hospitality, warmth and grace. Arched floor-to-ceiling windows ascend over the restaurant's exquisite bar, serving craft cocktails, shimmering oysters, Belgian frites and more. Beyond, the enchanting two-story dining room delivers intimate spaces, fine wines and premium cuts of steaks and sustainable seafood – creating an experience exclusive to The Holy City.
| Breakfast | 6:30am - 10:30am |
| Lunch | 11:00am - 3:00pm |
| Dinner | 5:00pm - 10:00pm |
| Sunday Brunch | 11:00am - 3:00pm |
| Bar Menu | 10:00am - 10:00pm |
Menus
jump start
Farmers Market Parfait 8
Yogurt cream, honey blueberry compote, toasted almonds, coconut granola
Crêpe Amandine 9
Local jam, roasted almonds, powdered sugar
Bakery Basket 12 / 3ea
Classic Croissant, Chocolate Croissant, Blueberry Muffin, Bran Muffin, Cinnamon Roll
Breakfast Beignets 9
New Orleans style, dusted with powdered sugar
morning inspirations
The Good Benedict 14*
Poached eggs, griddled multi-grain toast, fleur de sel, EVOO, pecorino
Bircher Müsli 12
Rolled oats, local honey, dried fruits, assorted nuts, seasonal berries, diced apples
Vegan Tofu Toast 12
Tofu scrambled, turmeric, multi-grain toast
Smoked Salmon 19
Bagel, cream cheese, capers, onions
Ruby Red Grapefruit 7
Seasonal berries
Lemon Ricotta Toast 14
Tomato concasse, one egg
Add sautéed shrimp 5
French Toast 15
Blackberries, spiced pecans, agave syrup
Three Eggs Your Way 17*
Organic eggs, choice of breakfast meat, choice of toast and potatoes or fruit
Eggs "Bennett" 26
Poached eggs, fillet medallions, bearnaise
All our eggs are pasture-raised, organic, and locally sourced from Storey Farms.
southern tour
Belgian Waffle 18
Pork belly, organic strawberry syrup
Biscuits & Gravy 14*
Callie's Hot Little Biscuit, Amish ground chicken sausage, Storey Farms poached egg
Chicken & Eggs On Brioche 16*
Cleaver-chopped chicken, organic pasture raised eggs, marinated tomato, white cheddar, lemon aioli
Banana Pancakes 12
Candied pecans, 100% maple syrup
Lardon & Grits 15*
Anson mills fine white grits, bacon lardon, poached egg, garlic butter
superfood smoothies
Ginger, leafy greens, citrus
Blueberry, banana, avocado
Peach, mango, turmeric, ginger 8
fresh juices
Please ask your server for seasonal offerings
Natural 7
Pressed 9
coffee & tea
We proudly serve La Colombe® Coffee & Tealeaves® offerings
Coffee 5
Espresso 4
Latte 6
Cappuccino 6
Earl Grey 6
English Breakfast 6
Monsoon Chai 6
Green Tea 6
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
jump start
Bakery Basket
Selection of freshly baked goods
Locally sourced jams, lemon curd, vanilla clotted cream
Sunday Beverages
Bloody Mary, Mimosa, or Bellini 10
All beverages are prepared traditionally.
Please ask your server for available enhancements.
first
Smoked Salmon
Fried capers, pickled vegetables, whipped cream cheese
Melon & Prosciutto
Fresh squeezed lime juice
Farmers Market Parfait
Yogurt cream, honey berry compote, toasted almond, coconut granola
Dathel Salad
Baby arugula, roasted almonds, Parmigiano-Reggiano, EVOO, lemon
Crêpes Amandine
Jam filled, roasted almonds, powdered sugar
Biscuits & Gravy
Amish chicken ground sausage
second
Banana Pancakes
Candied pecans, 100% maple syrup
Eggs "Bennett"*
Storey Farms organic poached eggs, filet medallions, Bearnaise
Lemon Ricotta Toast
Tomato concasse, one egg
Shrimp & Grits
Fine ground yellow grits, fennel seed, garlic butter, bacon lardon
Chef's Omelet
Prepared with Storey Farms organic pasture-raised eggs
Belgian Waffle
Smoked pork belly, organic strawberry syrup
Beef Grillades
Aurora Farms braised fillet mignon, white grits
Fish of The Day
Pesto haricots verts, tomato concasse, roasted pine nuts
third
La Pâtisserie Dessert Bar
A fine assortment of Chef Remy's delectable creations
48
Vegetarian
*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 | Laura Ray, Director of Restaurants | Remy Funfrock, Pastry Chef
soups
French Onion 13
Caramelized vidalia sweet onion broth, braised short rib, gruyère cheese
Wedding Soup 7
Organic free-range chicken broth, greens, grated pecorino
Heirloom Bean Vichyssoise 10
Basil oil, roasted pine nuts
salads
House Caesar 10
Romaine hearts, croûton debris, grated pecorino
Dathal Salad 10
Baby arugula, roasted almonds, grated pecorino, EVOO, lemon vinaigrette
Traditional Cobb Salad 19
Cleaver-chopped chicken, boiled egg, bacon lardon, blue cheese, pickled onions, shallot dressing
House Mixed Greens 10
Fine herbs, grape tomatoes, creole mustard vinaigrette
Roasted Beets and Feta 10
Aged brown rice vinegar, baby arugula, roasted almonds
Mediterranean Chop Salad 19
EVOO, poached yellow fin tuna, field beans, zucchini, red peppers, olive, grated pecorino
sandwiches
Cleaver Chopped Chicken Salad 12
Marinated sliced tomatoes, brioche
Gabrielle Burger 18*
Shredded lettuce slaw, comeback sauce, house-pickled, green tomato, house brioche black sesame bun
Local-Caught Fish on Brioche 19
Shredded lettuce slaw, comeback sauce, house-pickled green tomato
King's Club 16
Roast turkey, crispy bacon, sliced tomatoes
New Orleans Style Muffuletta 15
Imported capocollo, prosciutto, Swiss, Provolone, mortadella, olive salad
Caprese BLT 18
Burrata cheese, basil aioli
signatures
Country Captain Chicken 19
Golden Raisin, curry, rice
Shrimp & Grits 21
Anson Mills fine yellow grits, garlic butter, bacon lardon
Eggs "Bennett" 26*
Poached eggs, filet medallions, béarnaise
Golden Beet Risotto 17
Truffle Oil
Fish of the Day 26
Ratatouille, eggplant tapenade, roasted pine nuts, basil oil
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Jump Start
Bakery Basket
Selection of freshly baked goods
Locally sourced jams, lemon curd, vanilla clotted creame
Grilled Octopus 15
Golden beets, fennel slaw, tarragon green goddess
Tuna Crudo 17
Roasted beets, orange segments, avocado, sliced radish, yuzu
Foie Gras Duo 29
Seared and torchon, strawberries
Lamb Tartare 17*
Anise, fresh mint, deviled yolk, lotus chips
Crab Cake 23
Creole crust, spicy remoulade
oysters
Select Singles On The Half Shell* (Half Dozen) 18 | (Dozen) 32
Lemon, hot sauce
Oysters Rockefeller (Four) 15
Roasted oyster, anise, spinach
Oysters Casino (Four) 16
Béchamel, bacon lardons, onion, celery
Traditional Tin of Caviar*
Hackleback 50 | Osetra 125
Chopped yolk, red onion, cucumber, crème fraîche, lotus chips
Soups
Chilled Sweet Summer Corn 12
Avocado wedge, roasted pine nuts, espelette
French Onion Soup 13
Caramelized Vidalia sweet onion broth, braised short rib, Gruyère cheese
John's Island Heirloom Tomato Gazpacho 11
Garden treasures
Salads
Caesar 13
Romaine hearts, croûton debris, grated pecorino
Blue Cheese 14
Iceberg, sweet onions, bacon lardons, roasted tomatoes, blue cheese dressing
Dathel 12
Baby arugula, roasted almonds, fresh lemon juice vinaigrette, grated pecorino
Tomato, Watermelon and Peaches 14
Buttermilk ricotta, candied jalapeno, lemon
Signature
Duck à l'Orange 39*
Peking duck, roasted sweet potato, blackberry, orange segments
Prime Lamb Loin 49
Summer squash spaghetti, tomato, olive, dill yogurt
Eggs "Bennett" 26*
Poached eggs, filet medallions, Bearnaise
Red Snapper 29
Spring onions, roasted almonds, capers, carrot puree, cumin cream
Pork Storey 32
Hogs head cabbage dumpling, loin, belly crackling, butt burnt ends, sous vide ham
Summer Truffle Risotto 27
Golden beets
À La Carte
Seafood
Grouper 35
Red Snapper 32
Flounder 33
Shrimp 19
Steaks
7 oz. Center Cut Filet 39
12 oz. New York Strip 45
14 oz. Rib-Eye 49
Prize Cut - Market Price
Please select a sauce to accompany your dish
Foie Gras Butter, Sauce Au Poivre, Horseradish Cream, Béarnaise, Meunière Almandine, Tomato & Olive Tapenade
Accompaniments
Anson Mills White Grits 9
Foie gras butter
Fondant Potatoes 9
Yukon Gold, drawn butter
Shichimi Togarashi Pommes Frites 9
Koji aioli
Brabant potatoes 9
Garlic, parsley
Brown Butter Mushrooms 11
Double brewed soy, shallots
Blistered Shishito Peppers 11
Bacon, spring onions
Pesto Green Beans 11
Roasted pine nuts
Grilled Asparagus 11
Lemon, grated pecorino
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
jump start
Bakery Basket
Selection of freshly baked goods
Locally sourced jams, lemon curd, vanilla clotted cream
Sunday Beverages
Bloody Mary, Mimosa, or Bellini 10
All beverages are prepared traditionally.
Please ask your server for available enhancements.
first
Smoked Salmon
Fried capers, pickled vegetables, whipped cream cheese
Melon & Prosciutto
Fresh squeezed lime juice
Farmers Market Parfait*
Yogurt cream, honey berry compote, toasted almond, coconut granola
Dathel Salad*
Baby arugula, roasted almonds, Parmigiano-Reggiano, EVOO, lemon
Crêpes Amandine*
Jam filled, roasted almonds, powdered sugar
Biscuits & Gravy
Amish chicken ground sausage
second
Banana Pancakes
Candied pecans, 100% maple syrup
Eggs "Bennett"
Storey Farms organic poached eggs, filet medallions, Bearnaise
Open Face Avocado Toast
Avocado, tomato concasse, boiled egg
Shrimp & Grits
Fine ground yellow grits, fennel seed, garlic butter, bacon lardon
Chef's Omelet
Prepared with Storey Farms organic pasture-raised eggs
Belgian Waffle
Smoked pork belly, organic strawberry syrup
Beef Grillades
Aurora Farms braised fillet mignon, white grits
Carolinas' Fish of The Day
Broiled, pesto green beans
Chicken Fried Steak
Braised Greens and Andouille
third
La Pâtisserie Dessert Bar
A fine assortment of Chef Remy's delectable creations
48
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
cocktails
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
Clover Club 16
Aviation Gin, Raspberry Syrup, Ms. Betters Bitters Foamer, Fresh Lemon Juice
Rusty Nail 15
Monkey Shoulder Malt Whiskey, Drambuie
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
Mi Mariposa 14
Bacardi Superior Rum, Italicus Liqueur, Vanilla Syrup, Lemon Surrogate
Three Piece Suit 17
El Mayor Reposado Tequila, Lustau Oloroso Sherry, Simple Syrup, Scrappy's Orange Bitters
Chickory Dickory Dock 20
Copper & King Brandy, Hoodoo Liqueur, Noilly Prat Sweet Vermouth, Benedictine, Havana & Hide Bitters, Peychaud Bitters
Old Fashioned Revolution 18
Makers Mark Bourbon, Templeton Rye, Apple Brandy, Cognac, Simple Syrup, Bittermans Molet Bitters, Angostura
Pear Pressure 15
Bacardi Maestro Rum, Blanco Vermouth, St. George Pear Liqueur, St. Elizabeth Allspice Dram Liqueur, Lime Juice
Single Malt Scotch
Dalmore 18yo $12
Maccallan 25yo $560 (2oz)
Maccallan 18yo $68
Laphroaig 10yo $14
Oban 14yo $18
Glenmorangie 18yo $28
Glenlivet 12yo $15
PAPPY VAN WINKLE VINTAGES
Ten yo $42 (2oz)
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)
PORTS & DESSERT WINES
Sandeman, Tawny Port "20 Year Old" $22
The Rare Wine Company, Sercial, "Historic Series Charleston" $24
Inniskillin, "Goldbidal" $26
CORDIALS & DIGESTIF
Six & Twenty $10
Holy City Dead Eye XXX $10
Faretti Biscotti $10
Grand Marnier $10
B&B $10
Underberg $8
Leopold Highland Fernet $10
wines
CHAMPAGNE & SPARKLING
Tiamo, Prosecco di Valdobbiadene 12 / 48
Veneto, Italy
Jean-Baptiste, Brut Rosé, “Adam” 16 / 64
Alsace, France
Moët & Chandon, Brut, "Impérial" 26 / 90
Champagne, France
ROSÉ
Flowers, RosFlowers, Rosé 16 / 64
Sonoma, California, 2016
WHITES
Cave de Lugny "Les Charmes", Mâcon Lugny 12 / 48
Burgundy, France, 2016
CrossBarn by Paul Hobbs, Sonoma Coast 15 / 62
California, 2016
Henri Bourgeois, Sancerre "Les Baronnes" 14 / 58
Loire, France, 2017
Cloudy Bay, Sauvignon Blanc, Marlborough 16 / 70
New Zealand
Loimer, Grü ner Veltliner, Kamptal 12 / 48
Niederösterreich, Austria, 2017
Lagar de Cervera, Albariñ o, Rías Baixas 14 / 55
Spain, 2017
REDS
King & Cannon, Willamette Valley 12 / 48
Oregon, 2017
Newton, Claret "Skyside", North Coast 15 / 60
California, 2016
Duckhorn, Merlot, Napa, California 19 / 68
2016
Delas, Côtes du Rhône, "St. Esprit" 11 / 46
Rhône, France, 2017
Ruvei, Barbera, D'Alba, Piedmont 15 / 58
Italy 2015
RUM & TEQUILA
Ron Zecapa Negra $25
Ron Zecapa Centenario XO $55
Don Julio 1942 $38
Tears of Llorana Anego $46
COGNAC
Hennessey VS $14
Hennessey XO $68
Hennessy Paradis $38
Tears of Llorana Anego $125 (.5 oz) | $225 (1 oz) | $300 (1 .5 oz)
Coffee & Tea
We proudly serve La Colombe® Coffee & Tealeaves® offerings
Coffee $5
Espresso $4
Latte $6
Cappuccino $6
Earl Grey $6
English Breakfast $6
Chamomile $6
Green Tea $6
Meet the Team
Executive Chef Michael Sichel
A New York native and first-generation American, Michael Sichel developed a love of food and passion for cooking from his Italian mother who had immigrated to New York by way of Reggio Calabria, the coastal city in southern Italy. For Sichel, home was in the kitchen, where he created his earliest childhood memories immersed in the rich heritage, ingredients, and family-style cooking his mother and grandmother brought to the table.
Sichel has been featured on the Travel Channel's Food Paradise, in addition to participating as a competing chef in Bravo TV's 2012 Top Chef: New Orleans. He has also been a featured guest chef at the Charleston Wine + Food Festival.
Chef Sichel's culinary style is rooted within his coastal heritage, believing you are what you learn. Sichel utilizes the ingredients from the environment around him to create fresh, elevated dishes that are indulgent in flavor and beautifully presented. Passionate about the quality and art of food, Sichel brings his impeccable tastes, management technique, and hospitable nature to Gabrielle.