Locals Night at The Black Bass Hotel

Meet Me at The Bass

Monday – Wednesday Locals Night

Prix Fixe $32.50/person

Monday, April 20th
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Tuesday, April 21st
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Wednesday, April 22nd
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets

Monday, April 27th
Starter: Camarón Tropical or Green Spring Salad
Entrée: Charleston Meeting Street Crab or Chicken and Shrimp Jambalaya
Dessert: Frangipane Apple Crisp or Chocolate Ganache Cake

Tuesday, April 28th
Starter: Cream of Parsnip Soup or Warm Quinoa and Polenta Timbale
Entrée: Miso Glazed Black Cod or Braised Short Ribs
Dessert: Strawberry Parfait or Red Velvet Cake

Wednesday, April 29th
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Monday, May 4th
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Tuesday, May 5th
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets

Wednesday, May 6th
Starter: Camarón Tropical or Green Spring Salad
Entrée: Charleston Meeting Street Crab or Chicken and Shrimp Jambalaya
Dessert: Frangipane Apple Crisp or Chocolate Ganache Cake

Monday, May 11th
Starter: Cream of Parsnip Soup or Warm Quinoa and Polenta Timbale
Entrée: Miso Glazed Black Cod or Braised Short Ribs
Dessert: Strawberry Parfait or Red Velvet Cake

Tuesday, May 12th
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Wednesday, May 13th
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Monday, May 18th
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets

Tuesday, May 19th
Starter: Camarón Tropical or Green Spring Salad
Entrée: Charleston Meeting Street Crab or Chicken and Shrimp Jambalaya
Dessert: Frangipane Apple Crisp or Chocolate Ganache Cake

Wednesday, May 20th
Starter: Cream of Parsnip Soup or Warm Quinoa and Polenta Timbale
Entrée: Miso Glazed Black Cod or Braised Short Ribs
Dessert: Strawberry Parfait or Red Velvet Cake

Monday, May 25th
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Tuesday, May 26th
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Wednesday, May 27th
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets

Monday, June 1st
Starter: Camarón Tropical or Green Spring Salad
Entrée: Charleston Meeting Street Crab or Chicken and Shrimp Jambalaya
Dessert: Frangipane Apple Crisp or Chocolate Ganache Cake

Tuesday, June 2nd
Starter: Cream of Parsnip Soup or Warm Quinoa and Polenta Timbale
Entrée: Miso Glazed Black Cod or Braised Short Ribs
Dessert: Strawberry Parfait or Red Velvet Cake

Wednesday, June 3rd
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Monday, June 8th
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Tuesday, June 9th
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets

Wednesday, June 10th
Starter: Camarón Tropical or Green Spring Salad
Entrée: Charleston Meeting Street Crab or Chicken and Shrimp Jambalaya
Dessert: Frangipane Apple Crisp or Chocolate Ganache Cake

Monday, June 15th
Starter: Cream of Parsnip Soup or Warm Quinoa and Polenta Timbale
Entrée: Miso Glazed Black Cod or Braised Short Ribs
Dessert: Strawberry Parfait or Red Velvet Cake

Tuesday, June 16th
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Wednesday, June 17th
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Monday, June 22nd
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets

Tuesday, June 23rd
Starter: Camarón Tropical or Green Spring Salad
Entrée: Charleston Meeting Street Crab or Chicken and Shrimp Jambalaya
Dessert: Frangipane Apple Crisp or Chocolate Ganache Cake

Wednesday, June 24th
Starter: Cream of Parsnip Soup or Warm Quinoa and Polenta Timbale
Entrée: Miso Glazed Black Cod or Braised Short Ribs
Dessert: Strawberry Parfait or Red Velvet Cake

Monday, June 29th
Starter: Barbequed Chicken and Roasted Pepper Quesadilla or Fennel, Artichoke and Locatelli Salad
Entrée: Pan Roasted Halibut or House-Made Gnocchi
Dessert: Chocolate Ganache Cake or Trio of House-Made Ice Creams & Sorbets

Tuesday, June 30th
Starter: Grilled Octopus or Butter Lettuce, Avocado and Citrus Salad
Entrée: Chili-Lime Grilled Salmon Fillet or Red Beet Ravioli
Dessert: Lemon Verbena Crème Brûlée or Black Bass Cheese Cake

Wednesday, July 1st
Starter: Cream of Parsnip Soup or Seared Asparagus with Tasso Ham
Entrée: Ginger Crusted Salmon or Marinated Grilled Pork Chop
Dessert: Red Velvet Cake or Trio of House-Made Ice Creams & Sorbets