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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, Parmigiano-Reggiano
Bircher Müesli 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
Avocado Toast 14*
Avocado, tomato concasse, boiled egg
Add sautéed shrimp
French Toast 15
Blackberries, spiced pecans, agave syrup
Three Eggs Your Way 17
Organic eggs, choice of breakfast meats, toast
Eggs "Bennett" 21
Poached eggs, fillet medallions, Bearnaise
All our eggs are pasture-raised, organic, and locally sourced from Storey Farms.
southern tour
Brioche Pain Perdu 18
House-smoked pork belly, candied pecan praline caramel
Chicken & Waffle 19
Thin fried chicken, red-eye gravy
Biscuits & Gravy 14
Callie's Hot Little Biscuit, Amish ground chicken sausage, Storey Farms poached egg
Chicken & Eggs On Toast 16
Cleaver-chopped chicken, organic pasture raised eggs, marinated tomato, white cheddar, lemon aioli
Oatmeal Pancake 12*
Sliced bananas, candied pecans, 100% maple syrup
Lardon & Grits 15
Bacon lardon, poached egg, fennel seed, 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
Oatmeal Pancakes*
Sliced bananas, 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
Brioche Pain Perdue
Smoked pork belly, candied pecan praline caramel
Beef Grillades
Aurora Farms braised fillet mignon, white grits
Carolinas' Fish of The Day
Broiled, pesto green beans
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
soups
French Onion Soup 12
Caramelized Vidalia sweet onion broth, braised short rib, Gruyère c
Wedding Soup 7
Organic free-range chicken broth, greens, Parmigiano-Reggiano
Mushroom Bisque 12
Fried sage, smoked soy
salads
House Caesar 10
Romaine hearts, croûton debris, Parmigiano-Reggiano
Broccoli with Yogurt 10
Golden raisins, roasted pine nuts
Traditional Cobb Salad 19
Cleaver-chopped chicken, boiled egg, bacon lardon, tomato concasse, 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 21
EVOO poached yellowfin tuna, field beans, zucchini, red peppers, olive, Parmigiano-Reggiano
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
Lobster Roll 25
Deviled yolk, pickled celery
King's Club 16
Roast turkey, crispy bacon, sliced tomatoes
New Orleans Style Muffuletta 15
Pressed imported capocollo, prosciutto, Swiss, Provolone, mortadella, olive salad
Caprese BLT 18
Burrata cheese, basil aioli
Local-Caught Fish On Brioche 19
Shredded lettuce slaw, comeback sauce, house-pickled green tomato
signatures
Fat Hen Roulade 22
Braised Amish Farm hen, Carolina grits, natural jus
Shrimp & Grits 21
Anson Mills fine yellow grits, fennel seed, garlic butter, bacon lardon
Eggs "Bennett" 16
Poached eggs, filet medallions, Bearnaise
Shepherd's Pie 18
Ground Wildhaven Ranch lamb, fresh turmeric, greens, duchess potatoes
Hand-Grooved Potato Gnocchi Olio 19*
Lemon zest, tomato concasse, wilted spinach, Parmigiano-Reggiano
Chef's Cut Steak 29
Porcini dusted fries, koji aioli, house mixed salad
Fish of the Day 26
Pesto green beans, tomato concasse
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
cocktails
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
Be Berry Quiet 15
Nippitaty Gin, Tio Pepe Fino Sherry, Nardini Amaro, Strawberry Puree, Lemon Juice, Mint
Raisin' The Stakes 18
Striped Pig Moonshine, Dolin Blanc Sweet Vermouth, Luxardo Maraschino Liqueur, Scrappy's Orange Bitters
Pear Pressure 15
Bacardi Maestro Rum, Blanco Vermouth, St. George Pear Liqueur, St. Elizabeth Allspice Dram Liqueur, Lime Juice
wines
CHAMPAGNE & SPARKLING
Tiamo, Prosecco di Valdobbiadene, Veneto, Italy
Jean-Baptiste, Brut Rosé, “Adam”, Alsace, France
Moët & Chandon, Brut, "Impérial", Champagne, France
GLS / BTL
12 / 48
16 / 64
26 / 90
ROSÉ
Flowers, RosFlowers, Rosé, Sonoma, California, 2016, Sonoma, California, 2016
16 / 64
WHITES
Cave de Lugny "Les Charmes", Mâcon Lugny, Burgundy, France, 2016
CrossBarn by Paul Hobbs, Sonoma Coast, California, 2016
Henri Bourgeois, Sancerre "Les Baronnes", Loire, France, 2017
Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand
Loimer, Grü ner Veltliner, Kamptal, Niederösterreich, Austria, 2017
Lagar de Cervera, Albariñ o, Rías Baixas, Spain, 2017
12 / 48
15 / 62
14 / 58
16 / 70
12 / 48
14 / 55
REDS
King & Cannon, Willamette Valley, Oregon, 2017
Newton, Claret "Skyside", North Coast, California, 2016
Duckhorn, Merlot, Napa, California, 2016
Delas, Côtes du Rhône, "St. Esprit", Rhône, France, 2017
Ruvei, Barbera, D'Alba, Piedmont, Italy 2015
12 / 48
15 / 60
19 / 68
11 / 46
15 / 58
DESSERT
Sandeman, Tawny Port, Porto, "20 Year Old", Douro, Portugal
The Rare Wine Company, Sercial, "Historic Series Charleston", Madeira, Portugal
22 / 120
24 / 135
starters
Shrimp Remoulade 18
White remoulade, celery root salad
Cauliflower Flan 14*
Brown butter, golden raisins, capers, roasted almonds
Escargot Bruschetta 19
Herbsaint cream, tomato concasse
Foie Gras Duo 29
Seared, spiced red wine cherry reduction classic torchon, brioche, pistachio butter
Lamb Tartare 17
Wildhaven lamb, paprika oil, anise, fresh mint, basil, shallots, hand-cut potato gaufrettes
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 panna cotta, gaufrette potatoes
Soups
Mushroom Bisque 12*
Fried sage, smoked soy
French Onion Soup 13
Caramelized Vidalia sweet onion broth, braised short rib, Gruyère cheese
Duck and Andouille Gumbo 14
Roasted duck, Andouille sausage, steamed rice
Salads
House Caesar 13
Romaine hearts, croûton debris, Parmigiano-Reggiano
Blue Cheese Wedge 14
Iceberg, sweet onions, bacon lardons, roasted tomatoes, blue cheese dressing
Signature
Duck à l'orange 35
Peking duck, roasted winter turnips, orange segments
Fat Hen Roulade 29
Braised, Amish Farm hen, Carolina grits, natural jus
Eggs "Bennett" 21
Poached eggs, filet medallions, Bearnaise
Red Snapper Barigoule 39
Slow-braised artichoke hearts, fennel, Vidalia onions, sweet basil broth, lemon
Lamb Journey 45
Wildhaven lamb, braised neck, shoulder sous-vide, rib chop, backstrap, cracked wheat couscous
Hand-Grooved Potato Gnocchi and Clams Olio 27
Lemon zest, tomato concasse, wilted spinach, Parmigiano-Reggiano
Shaved Red Beet Gratin 23*
Boursin cheese, lemon zest gremolata
À La Carte
Seafood
Grouper 35
Red Snapper 32
Black Bass 34
Flounder 33
Shrimp 19
Steaks
7 oz. Center Cut Filet 39
12 oz. New York Strip 45
14 oz. Rib-Eye 49
14 oz. Bone-in Filet 59
Prize Cut - Market Price
Please select a sauce to accompany your dish
Foie Gras Butter, Sauce Au Poivre, Horseradish Cream, Béarnaise, Meunière Amandine, Tomato & Olive Tapenade
Accompaniments
Grilled Asparagus 9
Lemon, Parmigiano-Reggiano
Fondant Potatoes 9
Yukon Gold, whipped butter
Shichimi Togarashi Pommes Frites 9
Koji aioli
Brabant Potatoes 9
Garlic, butter, herbs
Brown Butter Mushrooms 11
Double brewed soy, shallots
Roasted Turmeric Cauliflower 11
Golden raisins, capers, almonds
Pesto Green Beans 11
Extra virgin olive oil
Fried Brussels Sprouts 11
Capers, shallots, boursin
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EASTER SUNDAY BRUNCH
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
Oatmeal Pancakes*
Sliced bananas, candied pecans, 100% maple syrup
Eggs "Bennett"
Storey Farms organic poached eggs, filet medallions, Bearnaise
Colorado Lamb Double Chop
Mint Gelee
Shrimp & Grits
Fine ground yellow grits, fennel seed, garlic butter, bacon lardon
Chef's Omelet
Prepared with Storey Farms organic pasture-raised eggs
Brioche Pain Perdue
Smoked pork belly, candied pecan praline caramel
Beef Grillades
Aurora Farms braised fillet mignon, white grits
Carolinas' Fish of The Day
Broiled, pesto green beans
third
La Pâtisserie Dessert Bar
A fine assortment of Chef Remy's delectable creations
65
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Mother's Day Brunch
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
Oatmeal Pancakes*
Sliced bananas, candied pecans, 100% maple syrup
Eggs "Bennett"
Storey Farms organic poached eggs, filet medallions, Bearnaise
Eggs Sardou
Artichoke hearts, jumbo lump crab meat, Hollandaise
Shrimp & Grits
Fine ground yellow grits, fennel seed, garlic butter, bacon lardon
Chef's Omelet
Prepared with Storey Farms organic pasture-raised eggs
Brioche Pain Perdue
Smoked pork belly, candied pecan praline caramel
Beef Grillades
Aurora Farms braised fillet mignon, white grits
Carolinas' Fish of The Day
Broiled, pesto green beans
third
La Pâtisserie Dessert Bar
A fine assortment of Chef Remy's delectable creations
65
*Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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.