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About
Serving Stylishly Southern 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.
| OPEN DAILY | |
| Breakfast | 6:30am - 10:30am |
| Lunch | 11:00am - 5:00pm |
| Dinner | 5:00pm - 10:00pm |
| Bar Menu | 11:00am - 11:00pm |
Menus
jump start
OVERNIGHT OATS 12
Chia seed, dried cranberries, golden raisins, fresh berries, almonds, granny smith apple
GREEK YOGURT PARFAIT 10
Mixed berries, granola, house compote, agave, pepitas
CHILLED CITRUS PLATE 13
Grapefruit, orange, tangerine lace, pistachio
PATISSERIE SELECTION (choice of 2) 12
Croissant, pain au chocolate, blueberry muffin, lemon ginger muffin, pain aux raisin
morning inspirations
SMOOTHIES 10
Strawberry-banana, mandarin orange-greek yogurt, green-ginger
AVOCADO TOAST 14
Toasted multigrain bread, marinated baby heirloom tomato, Storey Farms egg, radish
HOUSE CURED AND SMOKED SALMON 16
Whipped ricotta, cornbread crouton, capers, boiled egg
POWER BREAKFAST 19
Overnight oats, blueberry muffin, coffee and choice of smoothie
2 ORGANIC EGGS YOUR WAY 18
Stone ground grits or potatoes ala plancha Choice of bacon, house chicken sausage, or rosemary ham Choice of multigrain toast, country white toast, or english muffin
BUTTERMILK PANCAKE STACK 14
Candied pecan syrup, whipped sorghum butter
STRAWBERRY STUFFED FRENCH TOAST 16
Sugarman maple syrup, powdered sugar
Eggs Bennett 28
Storey Farms organic poached eggs, beef tenderloin medallions, bearnaise
southern tour
SHRIMP AND GRITS 22
White grits, seared atlantic shrimp, bacon lardons, scallions
BUILD YOUR OWN OMELET 1818*
Callie's Hot Little Biscuit, Amish ground chicken sausage, Storey Farms poached egg
Chicken & Eggs On Brioche 16*
Choice of stone ground grits or potatoes ala plancha. Choice of multigrain toast, country white toast, or english muffinChoice muffin Fillings: smoked ham, bacon, bell peppers, mepkin abbey mushrooms, scallions, spinach Cheeses: aged cheddar, feta, white cheddar, swiss $3 upcharge: local white shrimp, pimiento cheese, avocado
HUEVOS RANCHEROS 16
Crispy tortilla, sea island red peas, carolina gold rice, poached Storey Farms eggs, marinated tomatoes, avocado cremamarinated crema
ADDITIONS
Bacon | 8
Rosemary Ham | 8
House Chicken Sausage | 8
Potatoes ala Plancha | 8
Mixed Fruit and Berries | 7
Stone Ground Grits | 6
Toast: multigrain, country white, English muffin | 6
smoothies | 8
Choose from below:
Strawberry-banana, mandarin orange-greek yogurt, green-ginger
coffee & tea
We proudly serve La Colombe® Coffee & Tealeaves® offerings
Coffee
Espresso
Latte
Cappuccino
Earl Grey
English Breakfast
Monsoon Chai
Green Tea
* 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
Remy Funfrock, Pastry Chef
Salads & soups
Caesar Salad half 8 / full 12
Crumbled Herb Croutons, Grated Pecorino
Add Seared Shrimp or Herb Marinated Chicken 7
Saffron Poached Pear Salad 12
Vertical Roots Gem Lettuce, Lavender Goat Cheese, Shaved Radish, Toasted Almonds, Bourbon Balsamic Vinaigrette
Add Seared Shrimp or Herb Marinated Chicken 7
Cobb Salad 18
Herb Marinated Chicken, Boiled Egg, Bacon Lardon, Blue Cheese, Pickled Onion, Shallot Dressing
Truffled Cauliflower Soup 12
Rye Crouton, Chive Crème Fraiche
sandwiches
Crispy Chicken Sandwich 16
House made Pickles, Red Clay Hot Sauce Mayo, Shredded Lettuce Slaw, Brioche Bun, Belgian Frites
Gabrielle Burger 18
Shredded Lettuce Slaw, Comeback Sauce, Pickled Green Tomato, Sesame Brioche Bun, Belgian Frites
Shrimp BLT 18
Sliced Tomato, Crispy Bacon, Bibb Lettuce, Roasted Garlic Aioli, Toasted Sourdough, Belgian Frites bun
Entrées
Frisse and House-Cured Smoked Salmon 19
Cornbread Crouton, Satsuma, House Ricotta, Persimmon Vinaigrette
Eggs Bennett 28
Storey Farms Organic Poached Eggs, Beef Tenderloin Medallions, Bearnaise
Seared Carolina Flounder 24
Sea Island Red Peas, Seabeans, Tomato Conserva, Charred Okra
Mussels and Frites 16
Guanciale, Fennel, Roasted Garlic, Sofrito, White Wine Broth, Grilled Baguette
Country Captain Chicken 19
Seared Chicken Thighs, Curried Tomatoes, Carolina Gold Rice, Currants, Almonds
Shrimp and Grits 22
White Grits, Seared Atlantic Shrimp, Bacon Lardons, Scallions
Duck and Dumplings 20
Crispy Duck Confit, Chive Dumplings, Creamy Veloute, Mirapoix
*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
signature cocktails
Berry Alexander 16
Twist on a Classic Brandy Alexander with a Hint of Blackberries and Nutmeg
Elevator 5 16
A Modern Take on a Pimms Cup adding Patrón, Fresh Fruit, and a Hint of Spice
Serr Do Mar 16
Brazilian Mule, Jalapeño Lemon Infused Agave with Novo Fogo and Fever Tree Ginger Beer
Sunrise Spritz 16
Banana Liquor Highlighted with Fresh Pineapple Juice, Finished with Patrón and a Prosecco Floater
Blackbeards Sour 16
Tropical Flavor Lillet Blanc, Pineapple, Fresh Lemon Finished with Wild Turkey 101
Tropic Gold 16
Golden Creole Orgeat, Earl Grey Tea, and Grapefruit Elevate the Flavor Plantation Pineapple Rum, Sprinkled with Golden Stars
Bennett Galaxy 16
Casamigos Reposado Tequila, Lime Juice, Cranberry Juice and Luxardo, Topped with a Foamy Egg White Head Sprinkled in Edible Pink Glitter
wines
CHAMPAGNE & SPARKLING
Tiamo, Prosecco di Valdobbiadene 12
Veneto, Italy
Schramsberg, Brut Rosé, “Mirabelle” 18
North Coast, California
Veuve Clicquot “Yellow Label”, Brut 31 | 126
Champagne, France
ROSÉ
Flowers, Rosé 18
Sonoma, California
WHITES
Cave de Lugny “Les Charmes”, Mâcon Lugny 14
Burgundy, France
Cloudy Bay, Sauvignon Blanc 14
Marlborough, New Zealand
Lagar De Cervera, Albariño 14
Rías Biaxas, Spain
CrossBarn by Paul Hobbs 18
Sonoma Coast, California
REDS
King & Cannon 13
Willamette Valley, Oregon
Newton, Cabernet “Skyside” 15
North Coast, California
Duckhorn, Merlot 18
Napa, California
starters
Oysters on the Half Shell Half Dozen 18 | Dozen 32 GF
Chili Pepper Mignonette, Lemon
Roasted Oysters 15
Garlic Maitre d’ Butter
Mussels 13
Guanciale, Fennel, Roasted Garlic, Sofrito, White Wine Broth, Grilled Baguette
Ale Poached Local Shrimp 17
Trio of Sauces, Celeriac Slaw
Lamb Sugo 13
Potato Gnocchi, Shaved Pecorino, Mint
Roasted Acorn Squash 12 VEG GF
House Whipped Ricotta, Pepitas, Barrel Aged Hot Honey
Salads & Soups
Truffled Cauliflower Soup 12 VEG
Rye Crouton, Chive Crème Fraiche
Iceberg Wedge Salad 13 GF
Crispy Pork Belly, Cured Tomato, Blue Cheese Dressing, Pickled Red Onion
Add Herb Marinated Chicken or Seared Shrimp 7
Caesar Salad 13
Crumbled Herb Croutons, Grated Pecorino, Cured Egg Yolk
Add Herb Marinated Chicken or Seared Shrimp 7
Saffron Poached Pear Salad 12 VEG
Vertical Roots Gem Lettuce, Lavender Goat Cheese, Shaved Radish, Toasted Almonds, Bourbon Balsamic Vinaigrette
Add Herb Marinated Chicken or Seared Shrimp 7
Sides
Potato Dauphinoise 8 GF VEG
Celeriac
Sautéed Mepkin Abbey Mushrooms 8 GF VEG
Braised Greens 8 GF VEG
Brown Sugar, Apple i
Roasted Curried Cauliflower 10 GF VEG
Crispy Brussels Sprouts 10 GF
Warm Bacon Vinaigrette, Benne Seed e
Lamb Neck Cassoulet 12 GF
Double brewed soy, shallots
Signature
Surf
Seared Carolina Flounder 29 GF
Sea Island Red Peas, Seabeans, Tomato Conserva, Charred Okra
Grilled Local Swordfish 30 GF
Parsnips, Beluga Lentils, Blanched Lemon
Seared Diver Scallops 32
Herbed Farro, Sunchoke Puree, Caramelized Butternut Squash
Turf
Crispy Duck Confit 30 GF
Carolina Gold Rice Grits, Brussel Sprouts, Mustard Sauce
Berkshire Pork Chop 36 GF
Celeriac Potato Gratin, Kale, Spiced Apple Butter
Grilled Rack of Lamb 52
Lamb Neck Cassoulet, Braised Rainbow Chard, Madeira Jus
Eggs Bennett 28
Storey Farms Organic Poached Eggs, Beef Tenderloin Medallions, Bearnaise
Grilled 14oz Prime Ribeye 51
or
Grilled 7oz Filet Mignon 41 GF
Served with Mepkin Abbey Mushroom Sautee, Potatoes ala Plancha, Sauce Bordelaise
Earth
House Potato Gnocchi 28 VEG
Smoked Tomato Cream, Lacinato Kale, Caramelized Fennel
Braised Farro Piccolo 25 VEGAN
Butternut Squash Puree, Satsuma, Roasted Pumpkin
Grilled Cauliflower 26 VEG
Seared King Trumpet Mushrooms, Buerre Noisette, Hazelnut Gremolata
*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
Bob Gibson, Executive Chef | Remy Funfrock, Pastry Chef
Signature Drinks
Berry Alexander 16
Twist on a Classic Brandy Alexander with a Hint of Blackberries and Nutmeg
Elevator 5 16
A Modern Take on a Pimms Cup adding Patrón, Fresh Fruit, and a Hint of Spice
Serr Do Mar 16
Brazilian Mule, Jalapeño Lemon Infused Agave with Novo Fogo and Fever Tree Ginger Beer
Sunrise Spritz 16
Banana Liquor Highlighted with Fresh Pineapple Juice, Finished with Patrón and a Prosecco Floater
Blackbeards Sour 16
Tropical Flavor Lillet Blanc, Pineapple, Fresh Lemon Finished with Wild Turkey 101
Tropic Gold 16
Golden Creole Orgeat, Earl Grey Tea, and Grapefruit Elevate the Flavor Plantation Pineapple Rum, Sprinkled with Golden Stars
Bennett Galaxy 16
Casamigos Reposado Tequila, Lime Juice, Cranberry Juice and Luxardo, Topped with a Foamy Egg White Head Sprinkled in Edible Pink Glitter
Wines
Champagne & Sparkling
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
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" 110
Willamette Valley, Oregon, 2016
Philippe Colin, Chassagne Montrachet , 1er Cru 185
Burgundy, France, 2016/2017
Rombauer 86
Carneros, California, 2018
Shafer, "Red Shoulder Ranch" 112
Carneros, California, 2016
Sauvignon Blanc
Henri Bourgeois, Sancerre “Les Baronnes” 16 / 64
Loire, France, 2018
Cloudy Bay, Sauvignon Blanc, Marlborough 14 / 56
New Zealand, 2019
Hector, Seneca Lake 14 / 54
New York, 2017
Duckhorn, Napa Valley 62
California, 2017
Kenwood, Alexander Valley 48
“Six Ridges,” 2018
Interesting Whites
Jermann, Pinot Grigio, Friuli 62
Friuli, Italy, 2016
Lagar de Cervera, Albariño 14 / 56
Rías Baixas, Spain, 2018
Santa Margarita, Pinot Grigio 56
Valdadige, Italy, 2018
Robert Weil, Riesling, "Tradition", Rheingau 65
Qualitätswein, Germany, 2017
Maximin Grünhäuser “Herrenberg”, Riesling, Kabinett 75
Mosel, Germany, 2016
St. Innocent, Pinot Gris 62
Willamette Valley, Oregon, 2015 y
Loimer, Grüner Veltliner, Kamptal 12 / 48
Niederösterreich, Austria, 2017/2018 a
Reds
Pinot Noir
Benton Lane, Willamette Valley 60
Willamette Valley, Oregon, 2015
Row Eleven, "Viñas 3" 52
California, 2016
Kenwood Vineyards 60
Sonoma County, California, 2017
EnRoute, "Les Pommiers" 135
Russian River Valley, California, 2016/2017
Littorai, "Les Larmes" 135
Anderson Valley, California, 2017
Williams Selyem, "Bucher Vineyard" 228
Russian River Valley, California, 2015
King & Cannon 13 / 52
Willamette Valley, Oregon, 2018
Sass, "Estate" 68
Willamette Valley, Oregon, 2017
Cristom, "Mt . Jefferson Cuvée" 88
Willamette Valley, Oregon, 2017
Ken Wright 85
Willamette Valley, Oregon, 2017
Louis Latour, Gevrey Chambertin 138
Burgundy, France, 2015/2016
Domaine Faiveley, Corton "Clos des Corton", Grand Cru 425
Burgundy, France, 2016
Cabernet Sauvignon & Blends
Daou 16 / 64
Paso Robles, California 2018
Daou “Reserve” 98
Paso Robles, California 2017
Newton, Cabernet "Skyside" 15 / 60
North Coast, California, 2017
Conn Creek 74
Napa Valley, California, 2015/2016
Leviathan, Red 78
California, 2016/2017
Stag's Leap Wine Cellars, "Artemis" 122
Napa, California, 2017
Shafer, "One Point Five" 205
Stags Leap, California, 2016
Corison 230
St . Helena, California, 2015
Phelps 165
Napa Valley, California, 2016
Daou, Soul of a Lion 310
Paso Robles, California, 2016
Opus One 530
Napa Valley, California, 2016
Paul Hobbs 215
Napa California 2014
Overture 230
Napa Valley, California
Caymus 175
Napa Valley, California, 2017/2018
Caymus, "Special Selection" 350
Napa Valley, California, 2014
Dunn Vineyards, Howell Mountain 295
Napa Valley, California, 2014
Sleight of Hand, "The Spellbinder" 68
Columbia Valley, Washington, 2016
Ernie Els, Cabernet 78
Stellenbosch, South Africa, 2016 /p>
Hedges, Cabernet Sauvignon, "Estate" 110
Red Mountain, Washington, 2014
Duckhorn, Merlot 18 / 72
Napa, California, 2016
Bordeaux
Château Lassègue, St . Émilion 185
Grand Cru, France, 2015
Château Vignot, St . Émilion 145
Grand Cru, France, 2011
Interesting Reds
Delas, Côtes du Rhône, "St . Esprit" 12 / 48
Rhône, France, 2017
Hector, Cabernet Franc 65
Seneca Lake, New York, 2017
Fattoria di Fèlsina, Chianti Classico "Berardenga Rancia", Riserva 95
Tuscany, Italy, 2015 6
Antinori, "Tignanello" 260
Tuscany, Italy, 2015
Ruvei, Barbera, D'Alba 16 / 64
Piedmont, Italy 2016
Marchesi di Barolo, Barolo 110
Piedmont, Italy, 2013 6
La Rioja Alta, Rioja Gran Reserva "904" 145
Spain, 2009/2010
Catena Zapata, Malbec, "Catena Alta Historic Rows" 110
Mendoza, Argentina, 2015
Orin Swift, "Eight Years in the Desert" 105
California, 2018
E. guifial hermtage Rouge Cotes De Rhone 195
France 2012
Desserts
Apple and Pear Tatin Terrine 9
Chocolate Truffle 9 GF
Grand Marnier Cream
Profiterole Choux 12
Pineapple Charlotte 12
Coffee & Tea
Coffee 5
Espresso 4
Latte 6
Cappuccino 6
Earl Grey, English Breakfast, Chamomile or Green Tea 6
Cordials & Digestif
Six & Twenty 10
Holy City Dead Eye XXX 10
Faretti Biscotti 10
Grand Marnier 10
B & B 10
Leopold Highland Fernet 10
Underberg 8
Sandeman, Tawny Port, Porto, "20 Year Old" 25 / 120
Douro, Portugal
The Rare Wine Company, Sercial, "Historic Series Charleston" 30 / 135
Madeira, Portugal
Bob Gibson
Executive Chef
Over the past decade, Executive Chef Bob Gibson has developed his creative, Stylishly Southern cuisine at two of the Charleston area's most notable establishments. He joined Hotel Bennett prior to its opening in January 2019, while he had previously spent eight years working at The Sanctuary at Kiawah Island. Originally from the suburbs of Chicago in Northwest Indiana, Gibson began his culinary career as an apprentice at a local country club. After graduating from Purdue University, he relocated his family to Charleston to learn from the city's thriving culinary scene.
Remy Funfrock
Executive Pastry 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.