Locals Night at The Black Bass Hotel

Meet Me at The Bass

Monday – Wednesday Locals Night

Prix Fixe $32.50/person

 

Monday, February 8th
Starter: Crispy Brussels Sprouts or Salt and Pepper Crispy Squid
Entrée: Salmon Fillet with Warm Lentil Salad or Wild Mushroom Ravioli
Dessert: Profiteroles or Coffee Crème Brûlée

Tuesday, February 9th
Starter: Soup of the Day or Winter Leaf Salad
Entrée: Charleston Meeting Street Crab or Beef Bourguignon
Dessert: Apple Crostata or House-Made Ice Creams & Sorbets

Wednesday, February 10th
Starter: Creamy Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Horseradish Crusted Salmon or Roasted Chicken with Wild Rice Dressing
Dessert: Tiramisu or Black Bass Cheesecake

Monday, February 15th
Starter: Horseradish Stuffed Shrimp or Fennel, Apple and Kohlrabi Salad
Entrée: Honey Smoked Duck Breast and Duck Confit Agnolotti or Roasted Pork and Sauerkraut
Dessert: Chocolate Ganache Cake or Profiteroles

Tuesday, February 16th
Starter: Roasted Red and Golden Beet Salad or Poached Pear and Blue Cheese Tart
Entrée: Swordfish Saltimbocca in a Creole Meunière or Slow Cooked Cassoulet
Dessert: Coffee Crème Brûlée or Apple Crostata

Wednesday, February 17th
Starter: Crispy Brussels Sprouts or Salt and Pepper Crispy Squid
Entrée: Salmon Fillet with Warm Lentil Salad or Wild Mushroom Ravioli
Dessert: Profiteroles or Coffee Crème Brûlée

Monday, February 22nd
Starter: Soup of the Day or Winter Leaf Salad
Entrée: Charleston Meeting Street Crab or Beef Bourguignon
Dessert: Apple Crostata or House-Made Ice Creams & Sorbets

Tuesday, February 23rd
Starter: Creamy Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Horseradish Crusted Salmon or Roasted Chicken with Wild Rice Dressing
Dessert: Tiramisu or Black Bass Cheesecake

Wednesday, February 24th
Starter: Horseradish Stuffed Shrimp or Fennel, Apple and Kohlrabi Salad
Entrée: Honey Smoked Duck Breast and Duck Confit Agnolotti or Roasted Pork and Sauerkraut
Dessert: Chocolate Ganache Cake or Profiteroles

Monday, February 29th
Starter: Roasted Red and Golden Beet Salad or Poached Pear and Blue Cheese Tart
Entrée: Swordfish Saltimbocca in a Creole Meunière or Slow Cooked Cassoulet
Dessert: Coffee Crème Brûlée or Apple Crostata

Tuesday, March 1st
Starter: Crispy Brussels Sprouts or Salt and Pepper Crispy Squid
Entrée: Salmon Fillet with Warm Lentil Salad or Wild Mushroom Ravioli
Dessert: Profiteroles or Coffee Crème Brûlée

Wednesday, March 2nd
Starter: Soup of the Day or Winter Leaf Salad
Entrée: Charleston Meeting Street Crab or Beef Bourguignon
Dessert: Apple Crostata or House-Made Ice Creams & Sorbets

Monday, March 7th
Starter: Creamy Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Horseradish Crusted Salmon or Roasted Chicken with Wild Rice Dressing
Dessert: Tiramisu or Black Bass Cheesecake

Tuesday, March 8th
Starter: Horseradish Stuffed Shrimp or Fennel, Apple and Kohlrabi Salad
Entrée: Honey Smoked Duck Breast and Duck Confit Agnolotti or Roasted Pork and Sauerkraut
Dessert: Chocolate Ganache Cake or Profiteroles

Wednesday, March 9th
Starter: Roasted Red and Golden Beet Salad or Poached Pear and Blue Cheese Tart
Entrée: Swordfish Saltimbocca in a Creole Meunière or Slow Cooked Cassoulet
Dessert: Coffee Crème Brûlée or Apple Crostata

Monday, March 14th
Starter: Crispy Brussels Sprouts or Salt and Pepper Crispy Squid
Entrée: Salmon Fillet with Warm Lentil Salad or Wild Mushroom Ravioli
Dessert: Profiteroles or Coffee Crème Brûlée

Tuesday, March 15th
Starter: Soup of the Day or Winter Leaf Salad
Entrée: Charleston Meeting Street Crab or Beef Bourguignon
Dessert: Apple Crostata or House-Made Ice Creams & Sorbets

Wednesday, March 16th
Starter: Creamy Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Horseradish Crusted Salmon or Roasted Chicken with Wild Rice Dressing
Dessert: Tiramisu or Black Bass Cheesecake

Monday, March 21st
Starter: Horseradish Stuffed Shrimp or Fennel, Apple and Kohlrabi Salad
Entrée: Honey Smoked Duck Breast and Duck Confit Agnolotti or Roasted Pork and Sauerkraut
Dessert: Chocolate Ganache Cake or Profiteroles

Tuesday, March 22nd
Starter: Roasted Red and Golden Beet Salad or Poached Pear and Blue Cheese Tart
Entrée: Swordfish Saltimbocca in a Creole Meunière or Slow Cooked Cassoulet
Dessert: Coffee Crème Brûlée or Apple Crostata

Wednesday, March 23rd
Starter: Crispy Brussels Sprouts or Salt and Pepper Crispy Squid
Entrée: Salmon Fillet with Warm Lentil Salad or Wild Mushroom Ravioli
Dessert: Profiteroles or Coffee Crème Brûlée

Monday, March 28th
Starter: Soup of the Day or Winter Leaf Salad
Entrée: Charleston Meeting Street Crab or Beef Bourguignon
Dessert: Apple Crostata or House-Made Ice Creams & Sorbets

Tuesday, March 29th
Starter: Creamy Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Horseradish Crusted Salmon or Roasted Chicken with Wild Rice Dressing
Dessert: Tiramisu or Black Bass Cheesecake

Wednesday, March 30th
Starter: Horseradish Stuffed Shrimp or Fennel, Apple and Kohlrabi Salad
Entrée: Honey Smoked Duck Breast and Duck Confit Agnolotti or Roasted Pork and Sauerkraut
Dessert: Chocolate Ganache Cake or Profiteroles

Monday, April 4th
Starter: Roasted Red and Golden Beet Salad or Poached Pear and Blue Cheese Tart
Entrée: Swordfish Saltimbocca in a Creole Meunière or Slow Cooked Cassoulet
Dessert: Coffee Crème Brûlée or Apple Crostata

Tuesday, April 5th
Starter: Crispy Brussels Sprouts or Salt and Pepper Crispy Squid
Entrée: Salmon Fillet with Warm Lentil Salad or Wild Mushroom Ravioli
Dessert: Profiteroles or Coffee Crème Brûlée

Wednesday, April 6th
Starter: Soup of the Day or Winter Leaf Salad
Entrée: Charleston Meeting Street Crab or Beef Bourguignon
Dessert: Apple Crostata or House-Made Ice Creams & Sorbets