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about
Serving cuisine that showcases the South’s fresh bounty through bold and flavorful dishes, Gabrielle captures the spirit of Charleston through genuine hospitality, a lively indoor bar and dining room, as well as the city’s finest outdoor dining terrace which overlooks historic Marion Square.
For reservations, please call 843.990.5460.
| OPEN DAILY | |
| Breakfast | 7:00 am - 10:30 am |
| Lunch | 12:00 pm - 3:00 pm |
| Dinner | 5:00 pm - 10:00 pm |
| Lounge & Plaza | Sunday - Thursday 12:00 pm - 11:00 pm Live music Fridays & Saturdays |
MENUS
Cinnamon-Apple Overnight Oats 16
Golden Raisins, Apple Compote, Granola, Cranberries
Sliced Fruit Platter 16
Berries
Bennett Continental 22
Chef's Pastry Basket, Choice of Juice, and Coffee or Tea
Granola & Yogurt 16
Greek Yogurt, Berries, Granola
Smoked Salmon Platter 22
Hard-Boiled Egg, Pickled Red Onion, Capers, Cream Cheese, Toasted Everything Spiced Bagel
Pastry Selection 6
Croissant, Pain au Chocolate, Blueberry Muffin, Lemon-Ginger Muffin, Pain aux Raisin
Avocado Toast 18
Grilled Multi-Grain Toast, Cured Tomatoes, Sunny Side Up Egg, Herb Olive Oil, Pickled Red Onions
Gabrielle's Breakfast 22
Two Eggs Your Way, Choice of Breakfast Meat, Home Fries or Grits, and Choice of Toast
Eggs Bennett 30
Poached Eggs, English Muffin, Beef Tenderloin Medallions, Hollandaise
Lowcountry Omelet 18
Caramelized Onions, Andouille Chicken Sausage, Pimento Cheese
Choice of Grits or Home Fries
Add Shrimp 4
Brioche French Toast 16
Banana Curd, Vanilla Wafer, Chantilly Cream
Sides
Bacon, Spiced Chicken Sausage, or Country Ham 8
Smoked Salmon 12
Home Fries 8
Marsh Hen Mill Grits 8
Everything Bagel with Cream Cheese 8
Toast: Multi-Grain, Country White or English Muffin 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
Robert McGrattan, Executive Chef | Remy Funfrock, Pastry Chef
Provisions
She Crab Soup 16
Lump Crab, Lemon Oil, Chives
Caesar Salad 16
Ciabatta, Grana Padano
Add Grilled Chicken 11 or Old Bay Poached Shrimp 13
Spring Laced Salad 16
Lolla Rossa Greens, Ice-Wine Vinaigrette, Midnight Moon Goat Cheese, Pickled Onions, Cranberries
Add Grilled Chicken 11 or Old Bay Poached Shrimp 13
Sandwiches
Served with Fries or Caesar Salad
Blue Crab Croissant 24
Lump Crab, Butter Lettuce, Remoulade
Grilled Chicken Sandwich 18
Brioche, Basil Pesto, Roasted Tomato, White Cheddar, Caramelized Onions
King's Club 20
Roasted Turkey, Ham, Bacon, Cheddar Cheese, Swiss Cheese
Garlic Aioli, Lettuce, Tomato
Gabrielle Burger 21
Slaw, Sauce Regalia, Whiskey Cheddar
Pickled Green Tomato, Brioche Bun
Mains
Carolina Flounder 32
Cornmeal Crusted, Sea Island Red Peas, Okra, Preserved Lemon
Sauteed SEI Mussels 18
Fennel, Garlic, White Wine, Baguette
Sweet Tea Fried Chicken 26
B&B Pickles, Red Cabbage Slaw
Shrimp & Grits 30
Mill Hen Marsh Grits, Lamb Merguez Sausage, Caramelized Onions
*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
AVAILABLE 3 - 5 PM
*Fresh Shucked Oysters 21 | 42
Champagne-Apple Mignonette, Lemon
Cheese & Charcuterie 55
Midnight Moon Goat Cheese, Triple Cream Brie, Manchego, Calabrese Salami, Soppressata, Prosciutto, Honeycomb, Chow-Chow, Crackers
Hotel Bennett Royal Ossetra Caviar 30g 100| 50g 160
Crème Fraiche, Belini, Egg Yolk, Onion
*King's Tower 200
One Dozen Oysters, Half Pound King Crab, Half Pound Cold Poached Lobster, Oishii Shrimp, Tuna Tartare, Champagne Mignonette, Cocktail Sauce, Spicy Remoulade, Charred Lemons
AVAILABLE 5 - 10 PM
STARTERS
*Fresh Shucked Oysters 21 | 42
Champagne-Apple Mignonette, Lemon
*Tuna Tartare 20
Lemon Vinaigrette, Coriander, Potato Chip, Tiger Aioli
Sautéed PEI Mussels 18
Fennell, Garlic, White Wine, Baguette
Crispy Blue Crab Cake 22
Chayote Squash, Charleston Hot Pepper, Remoulade
*Beef Carpaccio 20
Grana Padano, Truffle Aioli, Pickled Pearl Onions, Sunflower
Oysters Rockefeller 26
Spinach, Garlic Cream Sauce
Cast Iron Corn Bread 14
Sorghum Butter
Hotel Bennett Royal Ossetra Caviar
30g 100 | 50g 160
Crème Fraiche, Belini, Egg Yolk, Onion
King's Tower 200
One Dozen Oysters, Half Pound King Crab, Half Pound Cold Poached Lobster, Oishii Shrimp, Tuna Tartare, Champagne Mignonette, Cocktail Sauce, Spicy Remoulade, Charred Lemons
SOUPS AND SALADS
She Crab Soup 16
Lump Crab, Chives, Lemon Oil
Caesar Salad 16
Ciabatta Croutons, Grana Padano
Spring Laced Salad 16
Lolla Rossa Greens, Ice-Wine Vinaigrette, Pickled Onions, Midnight Moon Goat Cheese, Cranberries
Charleston Wedge 18
Asher Blue Cheese, Candied Boiled Peanuts, Aged Balsamic, Applewood Smoked Bacon
SEASONAL
Carolina Flounder 38
Cornmeal Crusted, Sea Island Red Peas, Okra, Preserved Lemon
Seared Scallops 54
English Pea Puree, Mint, Citrus Crust
Whiskey Brined Spring Chicken 38
Charred Lemon, Deubutante Sauce, Radish
*Seared Lamb Loin 54
Morel Mushrooms, Melted Leeks, Pinot Noir Reduction, Spice
Shrimp & Grits 38
Caramelized Onions, Lamb Merguez Sausage, Marsh Hen Mill Grits
Spring Risotto 44
Baby Beets, Goat Cheese, Apples, Balsamic
Swordfish Milanese 45
Salsa Verde, Green Herb, Caper, Chili Sauce
SIGNATURE STEAKS
All steaks accompanied by Bennett steak sauce
*8 Ounce Filet Mignon 62
*14 Ounce Veal Chop 62
*16 Ounce Boneless Ribeye 70
*40 Ounce Prime Bone-In Ribeye 105
TABLE SIDES 14
Jumbo Asparagus, Espelette, Hollandaise
Crispy Brussels Sprouts, Parmesan, Lardons, Cider Gastrique
Baby Carrots, Benne Seed, Firefly Bourbon, Pickled Raisins
Hand-Cut Parmesan Fries
Whipped Potato Gratin
*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.
starters
*Fresh Shucked Oysters 21 | 42
Champagne-Apple Mignonette, Lemon
*Tuna Tartare 20
Lemon Vinaigrette, Coriander, Potato Chip, Tiger Aioli
Sautéed PEI Mussels 18
Fennell, Garlic, White Wine, Baguette
Crispy Blue Crab Cake 22
Chayote Squash, Charleston Hot Pepper, Remoulade
*Beef Carpaccio 20
Grana Padano, Truffle Aioli, Pickled Pearl Onions, Sunflower
Oysters Rockefeller 26
Spinach, Garlic Cream Sauce
Cast Iron Corn Bread 14
Sorghum Butter
Hotel Bennett Royal Ossetra Caviar
30g 100 | 50g 160
Crème Fraiche, Belini, Egg Yolk, Onion
*King's Tower 200
One Dozer Oysters, Half Pound King Crab, Half Pound Cold Poached Lobster
Oishii Shrimp, Tuna Tartare, Champagne Mignonette
Cocktail Sauce, Spicy Remoulade, Charred Lemons
Salads & Soups
She Crab Soup 16
Lump Crab, Chives, Lemon Oil
Caesar Salad 16
Ciabatta Croutons, Grana Padano
Spring Laced Salad 16
Lolla Rosa Greens, Ice-Wine Vinaigrette, Pickled Onions, Midnight Moon Goat Cheese, Cranberries
Charleston Wedge 18
Asher Blue Cheese, Candied Boiled Peanuts
Aged Balsamic, Applewood Smoked Bacon
Seasonal
Carolina Flounder 38
Cornmeal Crusted, Sea Island Red Peas, Okra, Preserved Lemon
Seared Scallops 54
English Pea Puree, Mint, Citrus Crust
Whiskey Brined Spring Chicken 38
Charred Lemon, Deubutante Sauce, Radish
Seared Lamb Loin 54
Morel Mushrooms, Melted Leeks, Pinot Noir Reduction, Spice
Shrimp & Grits 38
Caramelized Onions, Lamb Merguez Sausage, Marsh Hen Mill Grits
Spring Risotto 44
Baby Beets, Goat Cheese, Apples, Balsamic
Swordfish Milanese 45
Salsa, Verde, Green Herb, Caper, Chili Sauce
Signature Steaks
All steaks accompanied by Bennett steak sauce
*8 Ounce Filet Mignon 62
*14 Ounce Veal 62
*16 Ounce Boneless Ribeye 70
*40 Ounce Prime Bone-In Ribeye 105
Table Sides 14
Jumbo Asparagus, Espelette, Hollandaise
Crispy Brussels Sprouts, Parmesan, Lardons, Cider Gastrique
Baby Carrots, Benne Seed, Firefly Bourbon, Pickled Raisins
Hand-Cut Parmesan Fries
Whipped Potato Gratin
*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
Robert McGrattan, Executive Chef
Remy Funfrock, Pastry Chef
Signature Cocktails
Ryes & Shine 18
Bulleit Rye Whiskey, Apricot Liqueur, Peppercorn Infusion, Lemon, Ginger Beer
Cinn-fully Delicious 18
Pineapple Rum, Ancho Reyes, Cinnamon Simple, Blood Orange, Pineapple
Honey, I'm Comb 16
Firefly Bourbon, Maple and Honey, Fresh Lemon, Apple Cider
Wake Me Up Before You Cocoa 18
Casamigos Blanco, Chocolate Bitters, Crème De Cocoa, Blood Orange, Lime Juice
By All Beans Necessary 16
Firefly Vodka, Espresso, Salted Caramel, Six and Twenty Irish Cream
Plum Perfect 16
Plum Infused Vodka, Early Grey Infusion, Fresh Lemon, Egg White
Born to Rum 18
Striped Pig Spiced Rum, Bolivar Bitters, Peppercorn Simple, Creole Shrub
Wines
Champagne & Sparkling
| Gls | Btl | |
| Caposaldo, Prosecco di Valdobbiadene, Veneto, Italy | 14 | 52 |
| Raventos i Blanc, Blanc de Blanc, Catalonia, Spain, 2018 | 52 | |
| Château de Brézé, Cabernet Franc Rosé, Loire Valley, France | 60 | |
| Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California | 18 | 70 |
| Roederer Estate, Brut, Anderson Valley, California, 2012 | 80 | |
| Taittinger "La Francaise" Brut, Reims, France | 98 | |
| Moët & Chandon, Brut, “Impérial”, Champagne, France | 105 | |
| Laurent Perrier, Brut Rosé, “Cuvée”, Champagne, France | 110 | |
| Veuve Clicquot, Brut, "Yellow Label", Champagne, France | 31 | 126 |
| J. Lassalle, Brut, "Preference", Champagne, France | 132 | |
| Veuve Clicquot, Rose, Champagne, France | 36 | 140 |
| Laurent Perrier, Brut Rosé, Champagne, France | 195 | |
| Billecart Salmon, Brut Rosé, Champagne, France | 215 | |
| Taittinger "Marguetterie", Brut, Reims, France | 250 | |
| Dom Pérignon, Brut, Champagne, Éperney, France, 2012 | 320 | |
| Veuve Clicquot, Le Grande Dame, Champagne, France | 325 | |
Armand de Brignac, Gold Brut, "Ace of Spades", Champagne, France | 600 | |
Pol Roger, "Cuvée Sir Winston Churchill", Champagne, France 2012 | 675 |
Rosé
| Gls | Btl | |
| Aveleda, Vinho Verde, Portugal, 2020 | 12 | 45 |
| Maison No. 9 by Post Malone, Côtes de Provence, France, 2020 | 60 | |
| Whispering Angel by Château d'Esclans, Côtes de Provence, France 2020 | 65 | |
| Flowers, Sonoma, California, 2020 | 18 | 70 |
| Château d'Esclans, Côtes de Provence, France, 2018 | 21 | 80 |
| Domaines Ott, “Château Romassan”, Bandol, Provence, France, 2020 | 135 |
Chardonnay
| Gls | Btl | |
| Pike Road, Willamette, Oregon, 2019 | 42 | |
| Louis Latour, Mâcon-Lugny, "Les Genièvres", Burgundy, France, 2018 | 15 | 56 |
| Domaine Matrot, Bourgogne, Bugundy, France, 2019 | 17 | 65 |
| Jordan, Russian River Valley, California, 2018 | 18 | 70 |
| Cakebread, Napa Valley, California, 2019 | 90 | |
| Jean Marc Brocard, Chablis "1er Cru", Burgundy, France, 2017 | 95 | |
| Rombauer, Carneros, California, 2018 | 96 | |
| Shafer, “Red Shoulder Ranch”, Carneros, California, 2018 | 135 | |
| Louis Jadot, Puligny Montrachet, Burgundy, France, 2019 | 195 | |
| Olivier Leflaive, Puligny Montrachet, Burgundy, France, 2017 | 205 |
Sauvignon Blanc
| Gls | Btl | |
| Silverado, Nap, California, 2019 | 13 | 52 |
| Duckhorn, Napa, California, 2020 | 62 | |
| Cloudy Bay, Marlborough, New Zealand, 2021 | 65 | |
| Merryvale, St. Helena, Napa Valley, California, 2020 | 66 | |
| Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2020 | 18 | 70 |
| Twomey, California, 2017 | 80 |
Interesting Whites
| Gls | Btl | ||
| Gaintza, Getariako, Txakolina, Basque Country, Spain, 2020 | 14 | 52 | |
| Jermann, Pinot Grigio, Friuli, Italy, 2020 | 14 | 52 | |
| Alexana Pinot Gris, Williamette Valley, Oregon, 2019 | 15 | 56 | |
| Antinori, Vermentino, Bolgheri, Tuscany, Italy, 2020 | 15 | 56 | |
| Elk Cove, Reisling, Willamette, Oregon, 20 19 | 45 | ||
| Lagar de Cervera, Albariño Rías Baixas, Spain, 2020 | 60 | ||
| Robert Weil, Riesling, “Tradition” Rheingau, Qualitätswein, Germany, 2018 | 60 | ||
| Maximum Grunhauser Riesling, "Herrenberg" Mosel, Germany, 2019 | 80 | ||
| Domain Huet, Vouvray, Demi-Sec, Loire, France, 2018 | 105 | ||
| Darioush, Viogner, Napa, France, 2020 | 110 |
Pinot Noir
| Gls | Btl | |
| Bouchard Père & Fils, Bourgogne, Réserve, Burgundy, France, 2019 | 50 | |
| Calera, Central Coast, California, 2018 | 15 | 56 |
| Benton Lane, Willamette Valley, Oregon, 2017 | 62 | |
| Elk Cove, Willamette Valley, Oregon, 2019 | 17 | 64 |
| Van Duzer, Willamette, Oregon, 2018 | 70 | |
| Cristom, "Mt. Jefferson Cuvée", Willamette, Oregon, 2019 | 90 | |
| Twomey, Russian River Valley, California, 2018 | 108 | |
| Domaine Serene, "Yamhill Cuvée", Willamette, Oregon, 2017 | 120 | |
| Ken Wright, "Shea Vineyard", Willamette, Oregon, 2018 | 131 | |
| EnRoute, “Les Pommiers”, Russian River Valley, California, 2020 | 135 | |
| Soter, "Mineral Springs", Willamette, Oregon, 2017 | 142 | |
| Maison Albert Bichot, Pommard, Burgundy, France, 2018 | 154 | |
| Louis Latour, Corton Grand Cru, "Clos du Roi", Burgundy, France, 2018 | 210 | |
| Château de Meursault, Pomard, "Epenots", Burgundy, France, 2014 | 305 | |
| Domaine Faiveley, Corton “Clos des Corton”, Grand Cru, Burgundy, France, 2016 | 600 |
Cabernet Sauvignon & Blends
| Gls | Btl | |
| Daou, Paso Robles, California 2020 | 16 | 60 |
| Leviathan, California, 2018 | 78 | |
| Faust, Napa Valley, California, 2018 | 25 | 90 |
| Stag’s Leap Wine Cellars, “Artemis”, Napa, California, 2018 | 125 | |
| Jordan, Alexander Valley, California, 2016/2017 | 136 | |
| Silver Oak, Alexander Valley, California, 2017 | 155 | |
| Joseph Phelps, Napa Valley, California, 2019 | 168 | |
| Caymus, Napa Valley, California, 2019 | 175 | |
| Revana, "Terroir Series", Napa, California, 2018 | 185 | |
| Corison, St . Helena, California, 2018 | 208 | |
| Shafer, Stag's Leap, "One Point Five", Napa Valley, California, 2018 | 215 | |
| Antinori, "Guado al Tasso", Bolgheri, Tuscany, Italy, 2017 | 221 | |
| Overture by Opus One, Napa Valley, California, 2017/2018 Blend | 230 | |
| Daou, Soul of a Lion, Paso Robles, California, 2018 | 235 | |
| Ulysses, Oakville, California, 2012 | 255 | |
| La Sirena by Heidi Barrett, Napa Valley, California, 2017 | 265 | |
| Paul Hobbs, Nap, California, 2014/2016 | 290 | |
| Caymus, “Special Selection”, Napa Valley, California, 2014 | 325 | |
| Opus One, Napa Valley, California, 2016 | 560 |
Bordeaux
| Gls | Btl | |
| Cadrans de Lassègue, Saint-Éilion 2018 | 15 | 56 |
| Château La Garance, Graves, France, 2015 | 65 | |
| Château de Cruzeau, Pessac-Léognan, France, 2016 | 21 | 78 |
| Château Mongravey, Margaux, France, 2019 | 105 | |
| Château Lecuyer, Pomerol, France, 2019 | 144 | |
| Château Belgrave, Grand Cru, Haut-Médoc, France, 2014 | 165 |
Interesting Reds
| Gls | Btl | |
| Felino, Malbec, Mendoza, Argentina, 2020 | 13 | 48 |
| Château de Saint Cosme, Côtes du Rhône, Rhône, France 2020 | 14 | 52 |
| Domaine des Gaudets, Beaujoles, Burgundy, France, 2019 | 14 | 52 |
| Beronia, Reserva, Rioja, Spain, 2019 | 15 | 56 |
| Ricasoli Brolio, Chianti Classico Riserva, Tuscany, Italy, 2017 | 16 | 60 |
| Duckhorn, Merlot, Napa, California, 2018 | 18 | 71 |
| Tenuta TorCalvanao, Vino Nobile di Montepulciano, Tuscany, Italy, 2017 | 75 | |
| Time Place Wine Co., Zinfandel, Suss Vineyard, Lodi, California, 2018 | 82 | |
| Vidal - Fleury, Crozes-Hermitaage, Rhône, France, 2018 | 85 | |
| Pinea, Tempranillo, Ribera del Duero, Spain, 2018 | 96 | |
| Faustino, Gran Reserva, Rioja, Spain, 2010 | 105 | |
| Orin Swift, “Eight Years in the Desert”, Napa, California, 2019 | 108 | |
| Bodega Numanthia, Tinta de Toro, Toro, Spaino, 2016 | 110 | |
| Marchesi di Barolo, Barbera, Piedmont, Italy, 2018 | 116 | |
| Castello di Querceto, Chianti Classico Gran Selezione, "Il Picchio", Tuscany, Italy 2015 | 125 | |
| Château La Nerthe, Chateauneuf-du-Pape, Rhône, France, 2017 | 125 | |
| Marchesi di Barolo, Barolo, Piedmont, Italy, 2015 | 148 | |
| Allegrini, Amarone della Valpolicella Classico, Venteo, Italy, 2017 | 155 | |
| Delas Frères, Hermitage "Domaine des Tourettes", Rhône, France, 2014 | 188 | |
| Antinori, “Tignanello”, Tuscany, Italy, 2015 | 236 | |
| Pio Cesare, Barolo, Piedmont, Italy, 2015 | 265 | |
| Amuse Bouche, "Pomerol Blend", Napa, California, 2018 | 425 |
Desserts 12
Goat Cheese Parfait
Mixed Berry Marmalade, Strawberry Wine Gelée, Orange Lace Tuile
Milk Chocolate Finger
Peanut Butter Caramel, Milk Chocolate Mousse, Almond Nougatine
Coconut Crème Brûlée
Lime & Rum Macerated Pineapple, Passion Fruit Caramel
Truffle
Flourless Chocolate Sponge, Venezuelan Chocolate Parfait, Chocolate Sand, Grand Marnier Sauce
Coffee & Tea
Coffee 5
Espresso 4
Latte 6
Cappuccino 6
Earl Grey, English Breakfast, Chamomile or Green Tea 6
Robert McGrattan
Executive Chef at Hotel Bennett
Chef Robert McGrattan's extensive culinary experience spans a 16-year career at the most celebrated hotels in the country, including his latest appointment at Hotel Bennett overseeing culinary operations in three of the property's food and beverage venues - Gabrielle, Fiat Lux and Camellias. McGrattan previously served as Executive Chef at The Sagamore Pendry Baltimore. During his time there, he collaborated with acclaimed Chef Andrew Carmellini's NoHo Hospitality Group to foster the team's culture and elevate the culinary experience at the hotel's multiple dining and entertainment venues, including the Rec Pier Chophouse and The Cannon Room.
Prior to joining The Pendry, McGrattan served as Executive Sous Chef at The Peabody Memphis, whose fine dining restaurant Chez Philippe achieved a coveted Forbes Four-Star rating under his leadership. Previously, he honed his craft in banquet catering and special events at Hutton Hotel in Nashville, holding Sous Chef, Chef de Cuisine and Banquet Chef positions over six years. He also received several honors including a James Beard Foundation invitation for menu development, the Master Plater award in Native Magazine, and had the opportunity to oversee the annual James Beard Foundation dinner. McGrattan also directed promotional events for multiple food and wine festivals in the Southeast, including the Nashville Music City Eats and Atlanta Food and Wine Festivals, as well as the Charleston Wine + Food Festival.
REMY FUNFROCK
EXECUTIVE PASTRY CHEF At Hotel Bennett
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.