Lunch Menu Dinner Menu Brunch Menu

Chef Teryi’s menu is French influenced, including her take on traditional dishes like Ratatouille (as a sandwich or combined with brie and crab bechamel for an amazing omelet), mussels (Passerelle style with saffron, tomatoes and espelette pepper) and Cassoulet (Duck confit, fresh shell beans, tomato, prosciutto, wilted arugula). Dine inside the bistro or al fresco on the patio overlooking the falls. The best seats in the house are the ones at the chef's bar, front row for all the culinary action.

Lunch is served Tuesday - Friday from 11am - 3pm. We serve our Brunch Menu on Saturday and Sunday from 10am - 3pm.

Make plans to join us for an amazing meal soon.

Passerelle Lunch Menu


Soup du Jour
Ask your server about today’s selection

Today's Cheese Tasting

grilled baguette, blueberry-lavender jam, toasted almonds    14

Crusty Bread
swiss-style ciabatta, salted butter, radishes 5

Country Pâté
arugula, sweet pepper relish, grainy mustard, cornichons, grilled bread   14

Frites and Remoulade
french fries, parsley, house made remoulade sauce 6

Mussels Passerelle
saffron, tomatoes, espelette pepper   14

Quiche du Jour
dressed green salad, tomatoes   8


Kale & Apple
Kale, apples, pecans, maple crème fraiche 10

goat cheese, citrus, cashews, Pomegranate dressing   11

Frisée Lyonnaise
Bacon, poached egg, gruyère & croutons, champagne vinaigrette   10

niçoise olives, potatoes, anchovies, haricot verts, tomatoes, hardboiled egg, seared tuna, champagne vinaigrette 15

Add to any salad
chicken breast   4 
salmon or shrimp   5


Melting Mushroom
Fire kissed mushrooms, caramelized onions, fontina, garlic-thyme mustard, baguette   9

Croque Monsieur
grilled ham & gruyère on country bread topped with mornay sauce, frites   10
add an egg for croque madame   2

Bistro Grilled Cheese and Tomato Fondue
toasted baguette, melted raclette, petite salad  9

Hot Turkey
Thick sliced turkey breast, apple confiture, horseradish cheddar, pumpernickel pullman  8

Bistro Burger*
Braveheart angus beef, caramelized leeks and mushrooms, arugula, gruyère, garlic aioli, brioche bun, frites   11


Apple Tatin
Hazelnut Gelato, pomegranate, hazelnuts 9

Crème Brulee
Cointreau, fresh berries 9

Sweet Potato Gateau
Brown butter icing, Chef's inspired fruit, pine nuts 9

Dessert Wine
2011 La Fleur D'or Sauternes

Glass 8
Bottle (375ml) 36

Coffee 2

Espresso 3

Double Espresso 5

Cappuccino 5

Latte 5

Chef Teryi and the culinary team at Passerelle are more than happy to work with our guests to meet their dietary needs and allergy restrictions, or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please click here or call 864-509-0142.

*These items contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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