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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
House Caesar half 7 | full 10
Romaine hearts, crouton crumble, grated pecorino
Beets Panzanella Salad half 8 | full 12
Roasted red beets, pickled gold beets, candy cane beets, orange, goat cheese, herbs, caraway croutons
Mixed Greens half 8 | full 12
Herb marinated chicken, boiled egg, bacon lardon, blue cheese, pickled onions, shallot dressing
Add seared shrimp or herb marinated chicken 7
Green Tomato Gazpacho 15
Citrus blue crab salad
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, béarnaise
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 Etouffe 22
Andouille sausage, Carolina gold rice
Shrimp and Grits 22
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
crafted
Berry Delicious | 18
Absolute Elyx, blackberry simple syrup, lime juice, basil
Cutecumber Margarita | 16
Patron Silver, lime juice, simple syrup, muddled cucumber
Old Fashioned Revolution | 20
Makers Mark whiskey, Templeton rye, St. Remy VSOP, Apple Jack brandy, simple syrup, Bitterman’s spiced chocolate mole bitters, Angostura bitters
Bennett Spritz | 16
Absolute Citron vodka, lime juice, lemon juice, orange juice, simple syrup, Tiamo topper
Magic Hat | 16
Hat Trick gin, grapefruit juice, lemon juice, honey simple syrup
wines
CHAMPAGNE & SPARKLING
Tiamo, Prosecco di Valdobbiadene 12
Veneto, Italy
Schramsberg, Brut Rosé, “Mirabelle” 18
North Coast, California
Veuve Clicquot “Yellow Label”, Brut 31
Champagne, France
ROSÉ
Flowers, Rosé 18
Sonoma, California
WHITES
Cave de Lugny “Les Charmes”, Mâcon Lugny 14
Burgundy, France, 2016
Cloudy Bay, Sauvignon Blanc 14
Marlborough, New Zealand
Lagar De Cervera, Albarino 14
Rías Biaxas, Spain
CrossBarn by Paul Hobbs 18
Sonoma Coast, California
REDS
King & Cannon 13
Willamette Valley, Oregon, 2017
Newton, Cabernet “Skyside” 15
North Coast, California, 2016
Duckhorn, Merlot 18
Napa, California
VIEW MENU
Starters
Line-Caught Fish Frites 14
White remoulade, lemon
Mussels 13
Caramelized fennel, roasted garlic, sofrito, white wine broth, grilled baguette
Chilled Oysters 6 FOR 18 | 12 FOR 28
Pomegranate mignonette, lemon
Charbroiled Oysters 15
Roasted garlic butter, herb breadcrumbs
Crab Cakes 15
Jumbo lump crab, creole spice crust, spicy remoulade
Potato Gnocchi 13
Lamb sugo, shaved pecorino, mint
Chilled Poached Local Shrimp 16
Citrus cocktail sauce, fresh horseradish, avocado
Green Tomato Gazpacho 15
Citrus blue crab salad
Steaks
7 oz Grilled Beef Tenderloin 41
14 oz Prime Ribeye 51
Served with crispy rosemary potatoes, mushrooms, truffled cream
Salads
Caesar 12
Romaine hearts, croûton crumble, grated pecorino, fresh lemon
Beets Panzanella 13
Roasted red beets, pickled gold beets, candy cane beet, orange, goat cheese, herbs, caraway crouton
Wedge Salad 13
Petite iceberg, blue cheese dressing, confit pork belly, cured baby tomatoes, pickled red onion
Add seared Atlantic white shrimp or herb marinated chicken breast 7
Signatures
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
Vegetarian Potato Gnocchi 23
Blistered tomato, summer squash, roasted chili, cream
Eggs "Bennett" 26
Storey Farms organic poached eggs, beef tenderloin medallions, béarnaise
Bouillabaisse 32
Blue crab, flounder, shrimp, mussels Tomato-fennel broth, saffron aioli, grilled baguette
Grilled Berkshire Pork Chop 36
Peach basil, gastrique, mustard greens, fondant potato corn
Desserts
Lemon Meringue Tart
Camellia Cake, Rasberry Coulis
Chocolate Truffle, Benezuelan Chocolate Parfait, Grand-Marnier Sauce 9
*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
Lingua Franca "Bunker Hill", 2016 110
Willamette Valley, Oregon
Philippe Colin, Chassagne Montrachet, 1er Cru, 2016/2017 185
Burgundy, France
Rombauer, 2018 86
Carneros, California
Ceritas, "Heintz Vineyard", 2017 140
Sonoma Coast, California
Shafer, "Red Shoulder Ranch", 2016 112
Carneros, California
Whites
Chardonnay
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
Lingua Franca "Bunker Hill", 2016 110
Willamette Valley, Oregon
Philippe Colin, Chassagne Montrachet, 1er Cru, 2016/2017 185
Burgundy, France
Rombauer, 2018 86
Carneros, California
Ceritas, "Heintz Vineyard", 2017 140
Sonoma Coast, California
Shafer, "Red Shoulder Ranch", 2016 112
Carneros, California
Sauvignon Blanc
Henri Bourgeois, Sancerre "Les Baronnes", 2018 16 / 64
Loire, France
Cloudy Bay, Sauvignon Blanc, 2019 14 / 56
Marlborough, New Zealand
Hector, 2017 14 / 54
Seneca Lake, New York
Duckhorn, 2017 62
Napa Valley, California
Kenwood, 2018 48
Alexander Valley, "Six Ridges,"
Intersting Whites
Jermann, Pinot Grigio, 2016 62
Friuli, Italy
Lagar de Cervera, 2018 14 / 56
Albarino, Rías Baixas, Spain
Santa Margarita, Pinot Grigio, 2018 56
Valdadige, Italy
Robert Weil, Riesling, "Tradition", 2017 65
Qualitätswein, Germany
Maximin Grünhäuser "Herrenberg", Riesling, Kabinett, 2016 75
Mosel, Germany
St. Innocent, Pinot Gris, 2015 62
Willamette Valley, Oregon
Loimer, Grüner Veltliner, Kamptal, 2017/2018 12 / 48
Niederösterreich, Austria
Reds
Pinot Noir
Benton Lane, 2015 60
Willamette Valley, Oregon
Row Eleven, 2016 52
"Vinas 3", California
Kenwood Vineyards, 2017 18 / 72
Sonoma County, California
Bench, 2017 64
Sonoma Coast, California
EnRoute, "Les Pommiers", 2016/2017 134
Russian River Valley, California
Littorai, "Les Larmes", 2017 135
Anderson Valley, California
Williams Selyem, "Bucher Vineyard", 2015 228
Russian River Valley, California
King & Cannon, 2018 13 / 52
Willamette Valley, Oregon
Sass, "Estate", 2017 68
Willamette Valley, Oregon
Cristom, "Mt . Jefferson Cuvée", 2017 88
Willamette Valley, Oregon
Ken Wright, 2017 85
Willamette Valley, Oregon
Louis Latour, 2015/2016 138
Gevrey Chambertin, Burgundy, France
Domaine Faiveley, Corton "Clos des Corton", 2016 425
Grand Cru, Burgundy, France
CABERNET SAUVIGNON & BLENDS
Daou, 2018 16 / 64
Paso Robles, California
Daou “Reserve”, 2017 98
Paso Robles, California
Newton, Cabernet "Skyside", 2017 15 / 60
North Coast, California
Conn Creek, 2015/2016 74
Napa Valley, California
Leviathan, 2016/2017 78
Red, California
Stag's Leap Wine Cellars, "Artemis", 2017 122
Napa, California
Shafer, "One Point Five", 2016 205
Stags Leap, California
Corison, 2015 230
St . Helena, California
Phelps, 2016 165
Napa Valley, California
Daou, Soul of a Lion, 2016 310
Paso Robles, California
Opus One, 2016 530
Napa Valley, California
Overture, 215
Napa Valley, California
Caymus, 2017/2018 175
Napa Valley, California
Caymus, "Special Selection", 2014 350
Napa Valley, California
Dunn Vineyards, Howell Mountain, 2014 295
Napa Valley, California
Sleight of Hand, "The Spellbinder", 2016 68
Columbia Valley, Washington
Ernie Els, Cabernet, 2016 78
Stellenbosch, South Africa
Hedges, Cabernet Sauvignon, "Estate", 2014 110
Red Mountain, Washington
Duckhorn, Merlot, Napa, California, 2016 18 / 72
Napa Valley, California
Bordeaux
Château Lassègue, St. Émilion, 2015 185
Grand Cru, France
Château Vignot, St . Émilion, 2011 145
Grand Cru, France
Interesting Reds
Delas, Côtes du Rhône, "St . Esprit", Rhône, France, 2017 12 / 48
Rhône, France
Château de Beaucastel, "Coudoulet de Beaucastel", Rhône, France, 2017 88
Rhône, France
Hector, Cabernet Franc, 2017 65
Seneca Lake, New York
Fattoria di Fèlsina, Chianti Classico "Berardenga Rancia", Riserva, 2015 95
Tuscany, Italy
Antinori, "Tignanello", 2015 260
Tuscany, Italy
Ruvei, Barbera, D'Alba, Piedmont, Italy 2016 16 / 64
Tuscany, Italy
Marchesi di Barolo, Barolo, Piedmont, Italy, 2013 110
Tuscany, Italy
La Rioja Alta, 2009/2010 145
Rioja Gran Reserva "904", Spain
Catena Zapata, Malbec, "Catena Alta Historic Rows", 2015 110
Mendoza, Argentina
Ridge, "Three Valleys", 2016 70
Sonoma, California
Orin Swift, 2018 105
"Eight Years in the Desert", California
Desserts
Château d'Yquem, Sauternes 390
Bordeaux, France
Sandeman, Tawny Port, Porto, "20 Year Old", 25 / 120
Douro, Portugal
The Rare Wine Company, Sercial, "Historic Series Charleston" 30 / 135
Madeira, Portugal
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.