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
Braised Vegetable Mirepoix, Roma Tomato Concassee, Roasted Garlic & Angel Hair Pasta. 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 Vegetable and your choice of Fingerling Potato or Garlic Mashed Potato; Au Poivre, Bordelaise or Bearnaise Sauce
Filet de Boeuf
Barrel Cut Filet Mignon
Grande Cut 10oz$39.00
Petite Cut 6oz$29.00
Contre-Filet de Bison
Bison Strip Steak (12oz)
(The Cadillac of steaks!) Dry Aged Linz Heritage Angus Ribeye Steak (16 oz)
For two: Center cut filet (16oz), Roasted Fingerling Potato, Sauteed Haricot Vert, Bearnaise & Bordelaise Sauce
Bottle of 2015 Bordeaux LaCroix
Grilled Vegetable Napoleon V GF
Organic Quinoa Pilaf, Seasonal Stacked Vegetables & Red Pepper Coulis
U13 Sauteed Shrimp
U10 Seared Scallops
Broiled Lobster Tail
Lump Crab Cake
Make It Special
Lump Crab Meat, Asparagus & Classic Bearnaise
Seared Duck Foie Gras & Classic Bordelaise
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
Escargot Du Chef
French Onion Soup
Goat Cheese Salad
Wine Selection : Sauvignon Blanc
Filet Au Poivre
Wine Selection: Cabernet Sauvignon
Wine Selection: Chardonnay
Crispy Duck Confit
Wine Selection: Merlot
Fondant Au Chocolate
Wine Selection: Brut Sparkling
Wine Selection: French Sparkling
Not valid with any other offers, discounts, coupons or holidays. Taxes and gratuities not included.
**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.