Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
BRUNCH MENU
ENTREES
SMOKED BACON MUSSELS
steamed Prince Edward Island mussels with tomato, herbs, bacon ragout, and grilled ciabatta
PAIN PERDU
brioche soaked in a rich sweet custard and served with fresh berries
BESS BISCUITS AND GRAVY
housemade sourdough drop biscuits, smothered with our sausage gravy
EGGS BESS
poached eggs on toasted English muffins with prosciutto, wilted spinach and white truffle hollandaise
STEAK AND EGGS
top sirloin served over white cheddar grits and topped with two fried eggs
CHEF'S BREAKFAST
two eggs your way, cheddar grits, smoked bacon, breakfast links and blueberry pancakes
CROQUE MONSIEUR
rye toast, shaved country ham, toasted mustard, béchamel, and Gruyère cheese with pommes frites
BESS BURGER
choice ground beef on a challah bun
OMELET OF THE DAY
ask your wait person for our daily selection
BESS' BLUEBERRY PANCAKES
a stack of Bess' pancakes made with blueberries
BREAKFAST PANINI
a pressed sandwich of scrambled eggs, sun-dried tomatoes, bacon, and sharp cheddar on ciabatta bread with fresh fruit
HIPPIE SALAD
organic spring mix, bell peppers, toasted almonds, red onions, strawberries, feta cheese, oven roasted basil pesto chicken with a raspberry basil vinaigrette
OATMEAL
hearty bowl of Bess' oatmeal topped with fresh berries, banana slices, and brown sugar
SIDES
white cheddar hominy grits
applewood-smoked bacon
smoked sausage links
two eggs as you like them
fresh fruit
LUNCH MENU
SANDWICHES
PANINI
a crispy, pressed sandwich of flame roasted red bell peppers, fresh mozzarella and basil pesto on ciabatta bread with pommes frites
SMOKED TURKEY AND GOUDA MELT
shaved organic smoked turkey and aged Gouda with toasted mustard on multi-grain toast with seasonal fruit
CROQUE MONSIEUR
rye toast, shaved country ham, toasted mustard, béchamel, and Gruyère cheese with pommes frites
BESS BURGER
choice ground beef on a challah bun with pommes frites
GRILLED CHEESE SANDWICH
housemade sourdough bread, Stilton blue, St Andre's and Drunken goat with a red wine- blackberry compote
ENTREES
TUNA TARTARE
Yellowfin tuna served with toasted crostini
CREPES
sautéed wild mushrooms, roasted red bell peppers, squash, zucchini, sun-dried tomatoes, feta, and spinach with a carrot and raisin salad
CRAB CAKE
served with a lemon caper chive aioli and a petite arugula salad with lemon -thyme vinaigrette
ROASTED CHICKEN
roasted chicken with beurre rouge and fingerling potato hash
BESS STEAK FRITES
grilled top sirloin with a red wine compound butter and pommes frites
BESS A LA CARTE
macaroni & cheese gratin
asparagus with lemon
herb spaetzle
Bess pommes frites
fried green tomatoes
caramelized cauliflower
DINNER MENU
MORSELS
SEASONAL ARTISANAL CHEESE BOARD
a daily selection of handpicked world cheeses with prosciutto wrapped, almond-stuffed dates
OYSTERS
six Atlantic Coast Blue Points oysters on the half shell, served with cocktail sauce and lemons
SEMOLINA-CRUSTED ARTICHOKE HEARTS
tossed with fried spinach, Parmesan Reggiano and lemon with classic aioli
SMOKED BACON MUSSELS
steamed Prince Edward Island mussels with tomato, herbs, bacon ragout and grilled ciabatta
QUAIL
grilled with a housemade chile rub, and a Guajillo Round Rock Honey glaze over sautéed bell peppers and caramelized red onions
CRAB CAKE
served with lemon caper chive aioli and a petite arugula salad with lemon-thyme vinaigrette
CREOLE SHRIMP BESS
Gulf Coast shrimp pan seared with garlic, blackening spices and butter with grilled ciabatta
CARAMELIZED ONION AND WILD MUSHROOM TART
puff pastry filled with caramelized onions, mushrooms and béchamel, served with a petite mache salad and a burgundy shallot vinaigrette
SOUP AND SALADS
SOUP DU JOUR
please ask your server for the selection of the day
HERB SALAD
organic spring mix with hand-picked herbs, toasted walnuts, Parmesan and ripe berries tossed in a raspberry basil vinaigrette
CHOPPED COBB SALAD
avocado, smoked bacon and soft cooked egg with your choice of creamy Stilton blue cheese or lemon-thyme vinaigrette
SPINACH SALAD WITH A WARM CREAMY BACON DRESSING
organic baby spinach with smoked bacon, oven roasted tomatoes and Parmesan brioche croutons topped with an over-easy egg
FARMER'S SALAD
organic arugula, candy striped beets, golden beets, and Wateroak Farm goat cheese with a balsamic vinaigrette
TUNA TARTARE
Yellowfin tuna served with toasted crostini
ENTREES
CROQUE MONSIEUR
rye toast, shaved country ham, toasted mustard, béchamel, and Gruyère cheese with pommes frites
BESS BURGER
choice ground beef on a challah bun
SHEPHERD'S PIE
beef stew in a cast iron skillet topped with mashed gold potatoes and crusted with Parmesan Reggiano
CHICKEN POT PIE
with housemade mirepoix and an extra flaky crust
ROASTED CHICKEN
organic chicken with beurre rouge and fingerling potato hash
BONE-IN PORK LOIN
Niman Ranch pork over southern grits, coriander dusted carrots and red wine blackberry compote
VEGETARIAN PASTA
housemade fettuccini with caramelized cauliflower, charred grape tomatoes, wild mushrooms, and English peas with a pan tomato sauce
BESS STEAK FRITES
grilled top sirloin with a red wine compound butter and served with pommes frites
BEEF TENDERLOIN
grilled all natural beef with truffle potato purée, sauté of asparagus and wild mushrooms, topped with a cognac peppercorn sauce
AUSTRALIAN LAMB RACK
grilled, served with a Brie and red onion tart and bacon gastrique
PUMPKIN SAFFRON SEAFOOD RISOTTO
roasted pumpkin and saffron infused risotto with shrimp, PEI mussels, crab, and bass