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
Pan-seared All Natural Airline Chicken Breast, Sauteed Baby Spinach, Crispy Smoked Apple Wood Bacon & English Pea Risotto. Chef's Wine Suggestion: Glass: Pinot Noir, Brentwood label, France; Bottle: Pinot Noir, Cloudine, Oregon
Roasted Rack of Lamb GF
Roasted Fingerling Potato, Sauteed Baby Spinach, Brandy Macerated Raisins & Pinot Noir Reduction Demi Chef's Wine Selection: Glass: Pinot Noir, Brentwood Private Label, France Bottle: Pinot Noir, Louis Latour, France
Les Grillades (From the Grill)
Served with Salad Maison, Miso Vinaigrette, Seasonal Vegetable and your choice of Fingerling Potato or Garlic Mashed Potato; Au Poivre, Bordelaise or Bearnaise Sauce
Filet de Boeuf
Barrel Cut Filet Mignon (8oz)
Contre-Filet de Bison
Bison Strip Steak (12oz)
(The Cadillac of steaks!) Dry Aged Linz Heritage Angus Ribeye Steak (16 oz)
Beeler's Pure Duroc Pork Chop
All Natural Butcher Block Pork (14oz)
For two: Center cut filet (16oz), Roasted Fingerling Potato, Sauteed Haricot Vert, Bearnaise & Bordelaise Sauce
4oz Broiled Lobster Tail
Lump Crab Meat, Asparagus & Bearnaise
Pan-seared Foie Gras & Classic Bordelaise
Au Poivre Sauce
Haricot Vert Almondine
Creamed Baby Spinach
Vegetarian & Vegan
Includes Brentwood Miso Vinaigrette Salad
Grilled Vegetable Napoleon GF
Organic Quinoa Pilaf, Seasonal Vegetable Stack & Red Pepper Coulis
Our specials change based on what we can get fresh and what our customers want. We email our specials weekly, but they do change more frequently.
A culinary gift from the chef to inspire your appetite. Varies Daily.
Our appetizer specials change as we can incorporate fresh seasonal ingredients.
Our Entree specials change as we can incorporate fresh seasonal ingredients.
Our dessert special changes with the season.
Wine Club Dinner
The food for the Wine Club Dinners change every month based on the wine theme. It is a six course dinner. Menus are sent out to members a week in advance. If you are interested please email email@example.com
**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.