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About
With a menu inspired by the flavors of the Big Easy, Executive Chef Michael Sichel creates 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.
| Breakfast | 6:30am - 11:00am |
| Lunch | 11:30am - 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 / 3 each
Classic Croissant, Chocolate Croissant, Blueberry 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 chips, 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, 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 14
Candied pecans, 100% maple syrup
Lardon & Grits 15*
Anson mills fine white grits, bacon lardon, poached egg, garlic butter
ADDITIONS
Side of Bacon | 6
Side of Ham | 6
Side of Sausage | 6
Side of Chicken Sausage | 6
Fresh Seasonal Fruit | 5.5
White Grits | 8
Side of Toast | 3
Bagel with Cream Cheese | 8
superfood smoothies | 8
Choose from below:
ginger, leafy greens, citrus
Blueberry, banana, avocado, peach, mango, turmeric, ginger
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
* 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 | Remy Funfrock, Pastry Chef
jump start
Bakery Basket 6
Selection of freshly baked goods
Locally sourced jams, lemon curd, vanilla clotted cream
Breakfast Beignets 9
New Orleans style, dusted with powdered sugar
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
starters
Crêpes Amandine 9
Jam filled, roasted almonds, powdered sugar
Biscuits & Gravy 8
Amish chicken ground sausage
Farmers Market Parfait 8
Yogurt cream, honey blueberry compote, toasted almonds, coconut granola
Melon & Prosciutto 13
Fresh squeezed lime juice
Dathel Salad 10
Baby arugula, roasted almonds, fresh lemon vinaigrette, grated pecorino
entrée
Banana Pancakes 12
Candied pecans, 100% maple syrup
*Eggs "Bennett" 26
Storey Farms organic poached eggs, filet medallions, béarnaise
Lemon Ricotta Toast 14
Tomato concasse, one egg
Chef's Omelet 12
Prepared with Storey Farms organic pasture-raised eggs
Belgian Waffle 18
Smoked pork belly, organic strawberry syrup
Smoked Salmon 19
Fried capers, pickled vegetables, whipped cream cheese
Shrimp and Grits 21
Fine ground yellow grits, fennel seed, garlic butter, bacon lardon
*Gabrielle Burger 18
Shredded lettuce slaw, comeback sauce, house-pickled green tomato, house brioche black sesame bun
Beef Grillades 21
Aurora Farms braised fillet mignon, white grits
Fish of the Day 26
Pesto haricots verts, tomato concasse, roasted pine nuts
sunday libations
Bloody Mary, Mimosa, or Bellini 12
DESSERTS
Lemon Meringue Tart 9
Almond shell, lemon custard, Italian meringue
Opera Cake 9
Almond sponge cake, chocolate ganache, whipped white chocolate ganache
Coconut Vanilla Pot de Crème 9
Passion fruit coulis, lemon madeleine
*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 | Remy Funfrock, Pastry Chef
soups
Wedding Soup | 7
Organic free-range chicken broth, greens, grated pecorino
French Onion | 13
Caramelized vidalia sweet onion broth, braised short rib, gruyère cheese
Roasted Butternut Squash | 12
Coconut crème, smoked tasso oil, roasted pine nuts
salads
Add chicken 7 | shrimp 7 | local caught fish 9
Dathel Salad | 10
Baby arugula, roasted almonds, grated pecorino, EVOO, lemon vinaigrette
House Caesar | 10
Romaine hearts, crouton debris, grated pecorino
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 Root Vegetables & Goat Cheese | 10
Baby arugula, sherry vinaigrette
Mediterranean Chop Salad | 19
EVOO, poached yellow fin tuna, field beans, zucchini, red peppers, olive, grated pecorino
sandwiches
King's Club | 16
Roasted turkey, crispy bacon, sliced tomatoes
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
Caprese BLT | 18
Burrata cheese, basil aioli
New Orleans Style Muffuletta 15
Imported capocollo, prosciutto, Swiss, Provolone, mortadella, olive salad
signatures
Country Captain Chicken 19
Golden Raisin, curry, rice
Beef Grillades | 21
Aurora Farms braised filet mignon, white grits
Shrimp Étoufée 21
Steamed rice
*Eggs “Bennett” 26
Poached eggs, filet medallions, béarnaise
Celery Root Risotto | 17
Roasted pine nuts, truffle oil
Fried Flounder | 26
Baby spinach, creole hollandaise
*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
Opening Season by Michael Sichel, Executive Chef | 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
Henri Bourgeois, Sancerre “Les Baronnes”16 | 64
Loire, France, 2017
Cloudy Bay, Sauvignon Blanc 14 | 56
Marlborough, New Zealand, 2018
Loimer, Grüner Veltliner, Kamptal 12 | 48
Niederösterreich, Austria, 2017
Lagar de Cervera, Albariño 14 | 56
Rías Baixas, Spain, 2017
REDS
King & Cannon 12 | 48
Willamette Valley, Oregon, 2017
Newton, Cabernet “Skyside” 15 | 60
North Coast, California, 2016
Duckhorn, Merlot 18 | 72
Napa, California, 2016
Delas, Côtes du Rhône, “St. Esprit” 12 | 48
Rhône, France, 2017
Ruvei, Barbera, D‘Alba 16 | 64
Piedmont, Italy 2015
Daou, Cabernet Sauvignon 16 | 64
Paso Robles, California, 2017
DESSERT
Sandeman, Tawny Port, Porto, “20 Year Old“ 22 | 95
Douro, Portugal
The Rare Wine Company, Sercial, “Historic Series Charleston” 24 | 110
Madeira, Portugal
starters
Fried Oysters Brochette 15
Smoked bacon, chopped kale, creole mustard vinaigrette
Tuna Tartar 17
Smoked soy, edamame, nori salt
Grilled Octopus 15
Turmeric cous cous, dill yogurt, oven roasted heirloom tomatoes
Dry Aged Filet Carpaccio 17
Preserved tomato, daikon radish, mirco croutons, bone broth
New Orleans Bordelaise Escargot 13
Grilled baguette
Foie Gras Duo 35
Sweet potato vinegar gastrique, julienne apple, pistachio macaroon
Shrimp Remoulade Cocktail 17
Chopped egg, smoked trout roe
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, potato chips
Soups
Roasted Butternut Squash 12
Coconut crème, smoked tasso oil, roasted pine nuts
French Onion 13
Caramelized vidalia sweet onion broth, braised short rib, gruyère cheese
Shrimp and Andouille Gumbo 16
Steamed rice
Salads
Caesar 13
Romaine hearts, croûton debris, grated pecorino
Blue Cheese 14
Iceberg, sweet onions, bacon lardons, tomato concasse, blue cheese dressing
Dathel 12
Baby arugula, roasted almonds, fresh lemon juice vinaigrette, grated pecorino
Signature
Duck à l'Orange 39
Sweet potato puree, roasted chestnuts, fried sage
Prosciutto Wrapped Monkfish 32
Pecorino nage, mustard greens, cipollini onions
Fried Flounder 33
Golden raisins, capers, roasted almonds, onion soubise
*Eggs “Bennett” 26
Poached eggs, filet medallions, béarnaise
Stuffed Quail 34
Dirty rice, spaghetti squash, garlic brown butter, red wine reduction
Braised Berkshire Pork Belly 32
Farm rutabaga, smoked lardons, cracklings
Celery Root Risotto 27
Mushroom chips, truffle preserve
Smoked Grouper Court Bouillon 34
Trinity, steamed rice
À La Carte
SEAFOOD
Sautéed, broiled, or fried
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
Béarnaise
Meunière amandine
Tomato & olive tapenade
Étouffée
Sauce au poivre
Horseradish cream
Accompaniments
Anson Mills White Grits 9
Foie gras butter
Fondant Potatoes 9
Yukon gold, whipped butter
Shichimi Togarashi Pommes Frites 9
Koji aioli
Brabant Potatoes 9
Garlic, butter, herbs
Grilled Asparagus 11
Meunière amandine
Brown Butter Mushrooms 11
Double brewed soy, shallots
Fried Brussels Sprouts 11
Creole seasoning, boursin cheese
Smothered Green Beans 11
Smoked bacon, tomato
*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
Michael Sichel, Executive Chef | Remy Funfrock, Pastry Chef
Wines
Champagne, Rosé & Sparkling
Tiamo, Prosecco di Valdobbiadene 12 / 48
Veneto, Italy
Veuve Clicquot “Yellow Label” Brut, 29 / 120
Champagne, France
Flowers, Rosé 18 / 72
Sonoma, California, 2018
Schramsberg, Brut Rosé, “Mirabelle” 18 / 72
North Coast, California
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)
Michael Sichel
EXECUTIVE CHEF
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. 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.
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.