chef eric created this award winning dish during a local iron chef competition. sauteed jumbo shrimp, pan-seared dayboat scallops, leek fondue, grilled asparagus & angel hair pasta. chefs wine suggestion: - glass: chardonnay, brentwood label, napa; bottle: chardonnay, talmard, france
Salmon Au Tarragon
fresh north atlantic salmon poached in citrus court-bouillon, jasmine rice, lime juice & french tarragon sauce. chefs wine suggestion: - glass: sauvignon blanc, tariquet, france; bottle: sauvignon blanc, chateau sancerre, loire valley
Local Littleneck Clams, Jumbo Shrimp, Fresh Local Fish, Braised Fennel, Fingerlings Potatoes, Roasted Garlic simmered in a Saffron Lobster Broth Chef's Winne Suggestion: Glass Sauvignon Blanc, Tariquet, France Bottle: Sauvignon Blanc, Chateau Sancerre, Loire Valley
Served With Salad Maison & Miso Vinaigrette . Poached Pear & Blue Cheese add $4.00 Roasted Beets & Fresh Goat Cheese add $4.00
grilled beef tenderloin, Chef's potato du Jour & Sautéed Haricot Vert Served with your choice of Au Poivre, Bearnaise or Bordelaise Sauce Chef's wine suggestion: Glass: Cabernet Sauvignon. Brentwood, Napa Bottle: St Emilion, Bordeaux, France
Grand Cut (10oz)$35.00
Petit Cut (5 Oz)$26.00
Make It "oscar" (lump Crab Meat, Grilled Asparagus & Hollandaise ), Add$9.00
**Closed on Memorial Day**
*Open every major holiday. Please call for schedule, 843-249-2601.
The story of the Brentwood
This beautiful Victorian home was built in 1910 for Clarence and
Essie Bessent-McCorsley. Here they raised four lovely children. After Clarence passed away in the late 1940’s, the children grown and married, Essie often
rented rooms to fishermen visiting Little River for $1.00 per night, 50 cents extra for a hearty breakfast. The building was moved to the current location
sometime in the 60-70’s from across Route 17, Grandma Mary’s started
serving the public with good home cooking.
Closed sometime in the 80’s, the Victorian house stood on the hill until it was
purchased and restored it to it’s natural beauty. Brothers from
Brentwood, Long Island (hence the name Brentwood Restaurant) created
a menu to please every taste, taking the art of cooking to the highest level.
After 13 years they were ready to retire and searched for the perfect
people to take over their successful restaurant. Eric and Kim Masson from
Saratoga Springs, New York answered their call. After starting two very
successful restaurants in New York, the Masson’s made the move South to
Little River, South Carolina with their two children, Jolee and Rémy.
Chef Eric Masson is a French native and hold three degrees from the prestigious Ferrandi Culinary School in Paris. Assisted by his team, Chef Eric will bring a French twist to the expertly prepared cuisine the previous owners started.
Chef Eric approach is creative yet simple with an emphasis on fresh and local quality products and dishes, which are not only delicious and beautifully
presented but also good for you.
We invite you to experience the talents of this unique team.
Ownership has changed, but the charm and tradition of this beautiful home
remains the same as it did almost 100 years ago.