Dining Menu

Served Monday through Saturday
11:30 am – 3:00 pm

Soup, Salads & Appetizers

Soup of the Day 11

Creamy Parsnip Soup 12

With smoked bacon lardons *

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing *

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *

Artisanal House Salad 14

Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *

Asparagus & Potato Tart 15

With goat cheese, chive oil and toasted pistachio

Spicy Beef Empanadas 15

Salsa Verde and queso fresco *

Entrées

Charleston Meeting Street Crab, Our Signature Dish 26

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Jumbo Lump Crab Cake 22

Roasted red pepper beurre blanc and basil coulis; served with rice pilaf and fresh vegetables

Seared Salmon Fillet 21

With black bean sauce, mango salsa and coconut almond rice *

Pan Roasted Cod with Cockles & Andouille Cream 23

Poche’s Louisiana sausage, sweet peppers and fingerling potatoes *

Smoked Salmon & Avocado BLT 17

On whole wheat toast with bacon, lettuce, tomatoes and sliced avocado; Served with wasabi mayonnaise and house-made potato salad ^

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^

Seared Chicken Breast 19

Mediterranean spice rubbed; with warm cous cous salad and pistachio-honey dressing *

Barbecued Beef Brisket Sandwich 17

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; Served with red cabbage jicama slaw and onion rings ^

Potato Gnocchi with Porcini & Truffle 19

Tossed with mushrooms and sweet peas; Topped with Pecorino cheese and parsley

Served Sundays
11:30 am – 2:30 pm

Soup & Salads

Soup of the Day 11

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing *

Artisanal House Salad 14

Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *

Appetizers

House-Smoked Salmon Lox and Bagel 14

With capers, onions and cream cheese

Baked Brie en Croûte 16

With grapes and salted caramel

Potato, Bacon and Cheddar Croquettes 16

With honey mustard dipping sauce

Vanilla Yogurt and House-Made Granola 12

With seasonal fruit

Shared Plates

Chilled Ocean Trio 26

Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails; served with Joe’s mustard sauce ^

Mediterranean Antipasto 20

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^

Savory Cheese Plate 23

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes ^

Entrées

Quiche of the Day 16

Served with mixed green salad and balsamic vinaigrette

Classic Eggs Benedict 19

Poached eggs on an English muffin with Canadian bacon and hollandaise sauce

Steak and Eggs 24

Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries*

Choice of Omelet 18

• Spinach, mushroom, onion and Gruyère cheese

• Roasted red pepper, caramelized onion and smoked cheddar,

Side of home fries and breakfast meat*

Charleston Shrimp and Grits 20

Cheddar cheese grits topped with sautéed spicy shrimp in a roasted tomato cream sauce; served with seasonal vegetables*

Challah French Toast 16

Served with Vermont maple syrup and choice of breakfast meat

Jumbo Lump Crab Cake 22

Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickled onion and Vermont cheddar cheese; served with sliced tomato, lettuce and French fries^

Chicken Salad Club Sandwich 16

Served with potato salad^

Served 7 Days a Week
5:00 pm – 9:00 pm

Soups & Salads

Soup of the Day 11

Potato Leek Soup 12

Spring garlic oil and frizzled leeks *

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing *

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *

Artisanal House Salad 14

Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *

Appetizers

Charred Baby Spanish Octopus 18

With papas bravas, Romesco and blistered shishito peppers *

Crispy Duck Confit 18

Amarena cherries and port wine reduction *

Firecracker Shrimp 18

Wonton wrapped Jumbo shrimp, with orange-hoisin dipping sauce

Entrées

Charleston Meeting Street Crab, Our Signature Dish 37

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Stuffed Salmon 36

With Scallop and watercress mousse, potato pave and Champagne chive butter sauce *

Almond Crusted Barramundi 38

Crispy cauliflower in a Thai yellow curry sauce with sweet peppers and zucchini *

Seared Swordfish 37

Sweet raisins, sour olives, piquant capers and toasted pine nuts; Served with cauliflower-potato purée *

Golden Tile Fish 37

Tropical chili glazed, black bean sauce, mango salsa and coconut rice *

The Bass’t Grilled Filet Mignon 42

Stuffed with buttermilk blue cheese; Served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour *

Grilled Hanger Steak 39

Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potato*

Seared Double Boned Pork Chop 38

Rhubarb chutney, parsnip apple purée and sautéed kale with bacon vinaigrette *

Mediterranean Plate 29

White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle *

Served Saturdays
5:00 - 9:00 pm

Soups & Salads

Soup of the Day 11

Potato Leek Soup 12

Spring garlic oil and frizzled leeks *

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing *

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *

Artisinal House Salad 14

Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *

Appetizers

Charred Baby Spanish Octopus 18

With papas bravas, Romesco and blistered shishito peppers *

Crispy Duck Confit 18

Amarena cherries and port wine reduction *

Firecracker Shrimp 18

Wonton wrapped Jumbo shrimp, with orange-hoisin dipping sauce

Entrées

Charleston Meeting Street Crab, Our Signature Dish 37

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Stuffed Salmon 36

With Scallop and watercress mousse, potato pave and Champagne chive butter sauce *

Almond Crusted Barramundi 38

Crispy cauliflower in a Thai yellow curry sauce with sweet peppers and zucchini *

Seared Swordfish 37

Sweet raisins, sour olives, piquant capers and toasted pine nuts; Served with cauliflower-potato purée *

Golden Tile Fish 37

Tropical chili glazed, black bean sauce, mango salsa and coconut rice *

The Bass’t Grilled Filet Mignon 42

Stuffed with buttermilk blue cheese; Served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour *

Grilled Hanger Steak 39

Truffle demi cream sauce, asparagus, crispy shallots and roasted fingerling potatoes *

Seared Double Boned Pork Chop 38

Rhubarb chutney, parsnip apple purée and sautéed kale with bacon vinaigrette *

Mediterranean Plate 29

White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle *

Shared Plates

Basket of French Fries 8

Served with catsup*

Beer Battered Onion Rings 8

Served with ranch dressing

Spinach, Crab and Artichoke Dip 19

Served with sourdough crostini ^

Chilled Ocean Trio 26

Seafood salad, grilled marinated shrimp, and snow crab cocktail; served with Joe’s mustard sauce and Old Bay chips *

Mediterranean Antipasto 20

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^

Savory Cheese Plate 23

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes ^

Pub Fare

Fish & Chips 18

Today’s catch, batter-dipped and deep fried with tartar sauce and malt vinegar; Served with red cabbage-jicama slaw

Seared Chicken Breast 18

Mediterranean spice rubbed with warm cous cous salad and pistachio-honey dressing *

Barbecued Beef Brisket Sandwich 17

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; Served with red cabbage jicama slaw and onion rings ^

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^

Slider Trio 16

A daily selection from Chef’s repertoire; served on mini Brioche rolls

Served 7 Days a Week
3:00 pm – 5:00 pm

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing *

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *

Basket of French Fries or Beer Battered Onion Rings 8

Fries served with ketchup; onion rings served with ranch dressing

Mediterranean Antipasto 20

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita ^

Savory Cheese Plate 23

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; Served with mixed berry jam, crostini and grapes ^

Chilled Ocean Trio 26

Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails; Served with Joe’s mustard sauce ^

Jumbo Lump Crab Cake 20

Garlic aioli and roasted red pepper coulis; served with fresh asparagus

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickle onion and Vermont cheddar cheese; served with lettuce, sliced tomato, pickle and French fries^

15 each

Bass'tini

Earl Gray Infused Gin, Simple Syrup, Lemon Juice

Bass’hattan

Woodford Reserve Bourbon, Antica Vermouth, a dash of Woodford Reserve Barrel Aged Cherry Bitters

Margarita en Fuego

Tequila, jalapeños, triple sec, sour mix topped with grapefruit juice

Peach Hibiscus Sour

Peach vodka, sour mix, and hibiscus bitters

Basil Tom Collins

Vodka, lemon juice, and basil topped with club soda

Elderflower Old Fashioned

Bourbon, St-Germain and Angostura Bitters

Strawberry Rum Mule

Rum, muddled strawberries and lime topped with ginger beer

Draft Beer

Bass Ale 8

5% - malty with hints of toffee and mild hoppy flavors

Stella Artois 9

5% - light bodied and mildly bitter with crisp apple undertones

Guinness Stout 11

5.6% - classic Irish dry stout. Dark, malty and smooth

Sam Adams Seasonal 9

Limited release varieties for each season

Yards IPA 9

7% - lightly citrus with strong dry hops

Two Roads Hefeweizen 9

5% - eautifully cloudy with a generous head of foam, a wonderful fruit aroma and a dry finish

Bottled Domestic Beer

Coors Light 6

4.2 % ABV, Colorado

Yuengling Lager 6

4.4% ABV, Pennsylvania

Heineken 7

5% ABV, Holland

Fat Tire Amber Ale 7

5.2% ABV, Colorado

Troegs Perpetual IPA 8

7.5% ABV, Pennsylvania

Chimay Blue 13

9% ABV, Belgium

St. Pauli Girl 6

non-alcoholic

Black Bass Specialty Wine

Black Bass Proprietary Chardonnay, Sonoma California 15/48

Sparkling Wines

De Perriere Brut, California 13/38

Cielo "7" Prosecco, Italy 40

La Marca Prosecco, Italy 42

Roger Goulart Cava Grand Reserva Brut, Spain 50

Moët Chandon Imperial Brut, Champagne, France 110

Veuve Clicqout Yellow Label Brut, Champagne, France 130

Jean Josselin “Cuvée Des Jean” Extra Brut Champagne, France 120

Half Bottle Sparkling Wines

Moët Chandon Imperial Brut, Champagne 55

Pinot Grigio, Pinot Blanc & Pinot Gris

Canaletto Pino Grigio, Italy 13/38

Duck Pond Willamette Valley Pinot Gris, Oregon 50

Ritratti Pinot Grigio, Italy 58

Au Bon Climat Santa Barbara Pinot Blanc, California 55

Bordeaux, Loire Valley, Sauvignon Blanc

Guillaman Sauvignon Blanc, France 13/40

Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 17/58

Château Pilet Bordeaux Blanc, France 40

Jean Marc Crochet Sancerre, Loire Valley, France 60

Frog’s Leap Sauvignon Blanc, Napa Valley, California 65

Burgundy & Chardonnay

Capitelles des Fermes, Burgundy, France 15/42

Black Bass Proprietary Chardonnay, Sonoma, California 15/48

Mommessin Macon Village, Burgundy, France 47

Ca’ Momi Chardonnay, Napa Valley, California 50

Morgan “Metallico” Chardonnay, Monterey, California 50

DeLoach Russian River Valley Chardonnay, Sonoma, California 60

J. Moreau & Fila Chablis, France 70

Rombauer, Napa Valley, California 98

Shafer "Red Shoulder Ranch" Chardonnay, Napa Valley, California 125

Other Whites of Interest

Urban Riesling, Mosel, Germany 13/40

Ruby Donna Moscato, Italy 13/38

Familie Bauer Grüner Veltliner, Juche, Austria 44

Lamoreaux Landing Gewurztraminer, New York State 45

Inama “Vin Soave” Classico, Veneto, Italy 50

Rosé

Lionel Osmin La Vie en Rosé, South West France 13/42

De Perriere Brut Sparkling Rosé, California 13/40

Avelada “Fonte” Vinho Verde Rosé, Portugal 40

Out East Rosé, Provence, France 57

Black Bass Specialty Wine

Black Bass Proprietary Cabernet, Central Coast California 14/40

Burgundy, Pinot Noir

Bogle Pinot Noir, California 13/40

Iris Pinot Noir, Oregon 16/58

Decoy Limited Sonoma Coat Pinot Noir, California 58

Mommessin "La Cle Saint Pierre", Burgundy, France 78

Ponzi Tavola Pinot Noir, Willamette Valley, Oregon 72

Adelsheim Pinot Noir, Newberg, Oregon 92

Duckhorn Goldeneye Pinot Noir, Anderson Valley, California 110

Merlot

Prime Cut Merlot, California 14/42

Château Blouin, Bordeaux, France 40

Truchard Merlot, Napa Valley, California 68

Frog’s Leap Merlot, Napa Valley, California 98

Cabernet Sauvignon

Twenty Acres, El Dorado County, California 14/40

Black Bass Proprietary Cabernet, Central Coast, California 15/48

Mill Creek Cabernet, Sonoma, California 19/68

First Drop Mother’s Ruin, McLaren Vale, Australia 55

Broken Earth “CV Reserve”, Paso Robles, California 72

Hunt & Harvest, Napa Valley, California 78

Canvasback "Red Mountain", Washington State 98

Duckhorn Cabernet Sauvignon, Napa Valley, California 150

Trefethen Oak Knoll, Napa Valley, California 110

Cade Cabernet (Plumpjack Vineyards), Napa Valley, California 200

Bordeaux & Meritage

Trefethen “Double T” Meritage, Napa Valley, California 17/60

Morgan “Cotes du Crows”, Napa Valley, California 58

Château Tour Renaissance Saint-Emilion Grand Cru, Bordeaux, France 68

Château Gaudin Pauillac, Bordeaux, France 98

Malbec, Shiraz, Syrah & Zinfandel

San Huberto “Reserva” Malbec, Argentina 13/36

Juan Benegas Malbec, Chile 65

Truchard Syrah, Napa Valley, California 54

DeLoach "Russian River" Zinfandel, Russian River Valley, California 68

Rombauer Zinfandel, Napa Valley, California 78

Other Reds of Interest

Garofoli "Monte Real" Sangiovese, Marche, Italy 13/38

Cent'anni Amarone della Valpolicella, Italy 72

Cafaggio Chianti Classico Riserva, Tuscany, Italy 92

Villa Poggio Salvi Brunello di Montalcino, Tuscany, Italy 98

Ferraton "Le Parvis" Châteauneuf-du-Pape, Rhône Valley, France 130

Rivetto “Serralunga” Barolo, Piedmont, Italy 150

Black Bass Specialty Wine

Black Bass Proprietary Chardonnay, Sonoma California 15

Black Bass Proprietary Cabernet, Central Coast California 15

White Wines

De Perriere Champagne, France 13

Da Perriere Brut Sparkling Rose, France 13

Canaletto Pino Grigio, Italy 13

Capitelles, Burgundy, France 15

Guillaman Sauvignon Blanc, France 13

Trione Sauvignon Blanc, Sonoma, California 17

Urban Riesling, Mosel, Germany 13

Ruby Donna Moscato, Italy 13

LaVie en Rose, France 13

Red Wines

Bogle Pinot Noir, California 13

Iris Pinot Noir, Oregon 16

Prime Cut Merlot, California 14

Twenty Acres Cabernet, California 14

Mill Creek Cabernet, Sonoma, California 19

Double T Red Blend, Napa Valley, California 17

San Huberto Malbec, Argentina 13

Garofoli ”Monte Reale” Sangiovese, Italy 13

All Desserts 12

Lemon Tart

Vanilla tart shell filled with a tart lemon curd, and topped with fresh whipped cream. ^NF

Raspberry Matcha Cake

Layers of bright green matcha cake, and raspberry mousse, topped with a sesame crumble. ^NF

Coconut Panna Cotta

Silky smooth coconut panna cotta, topped with roasted pineapple. Served with a side of toasted almond cookies.^{DF GF}

Chocolate and Salted Caramel Mousse Bomb

Salted caramel mousse, with a dark chocolate ganache, and crunchy cocoa nib center.^{GF NF}

Port Wine and Truffle Pairing

Four assorted homemade chocolate truffles accompanied with a glass of Petite Syrah Port. ^GF

Affogato

Three scoops of homemade vanilla bean ice cream topped with a chocolate baton, served with single shot of espresso and butter shortbread cookies. ^GF

Homemade Ice Cream

House-made fudge sauce, caramel sauce, and crushed peanuts available. ^GF

• Vanilla Bean
  
  
• Cinnamon Swirl
  
  
• Chocolate
  
  
• Raspberry Sorbet ^DF