Braised Vegetable Mirepoix, Roma Tomato Concassee, Roasted Garlic & Wild Mushroom Risotto. Chef's Wine Suggestion: Glass - Merlot, Brentwood Private Label, Napa | Bottle - Red Zinfandel, Joel Gott, California
Les Grillades (From The Grill)
Served with Salad Maison, Miso Vinaigrette. Seasonal Vegetables and Chef's Potato. We will not guarantee the integrity of any steak or chop cooked past medium. Make it Special: Make it "Oscar": Lump Crab Meat, Asparagus & Bearnaise - $10; Make it "Rossini": Pan-seared Foie Gras & Classic Borelaise - $15
Filet de Boeuf
Beef Filet Mignon
Grande Cut (10oz)$39.00
Petite Cut (6oz)$28.00
Beeler's Pure Duroc Pork Chop
All Natural Butcher Block Pork (14oz.)
Add (4) U13 Sauteed Shrimp
Add (3) U10 Seared Scallops
Add (4oz) Lump Crab Cake
Add (4oz.) Broiled Lobster Tail
(The Cadillac of Steaks) Dry Aged Linz Heritage Angus Ribeye Steak (16oz.)
Chateaubriand (For Two)
Center Cut Filet (16oz), Roasted Fingerlings Potato, Sauteed Haricot Vert, Bearnaise & Bordelaise Sauce. Add a bottle of 2015 Bordeaux Lacroix: $25
Grilled Vegetable Napoleon
Organic Quinoa Pilaf, Seasonal Vegetable Stack & Red Pepper Coulis
Chef's Wine Selection: Sauvignon Blanc, France. Please Choose From:
**Closed on Memorial Day and Labor 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.