Lunch Menu Dinner Menu Brunch Menu

Chef Steven'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.

August 21 - Eclipse Feature: It's a Dessert & Drink Combo for $12 - We will be doing a dessert and drink combo feature during lunch on Monday, August 21 to celebrate the total solar eclipse. We'll feature Mango and Blueberry profiteroles with our Eclipse Cocktail (rum, lemonade and cassis float). It's not happening here again for more than 70 years - don't miss your chance to taste it!


Passerelle Lunch Menu

SMALL PLATES

Soup du Jour
Ask your server about today’s selection

Today's Cheese Tasting

grilled baguette, blueberry-lavender jam, toasted almonds    14

Marinated Olives
french country blend 5

Crusty Bread
toasted baguette, 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


SALADS

Petite Salad
baby lettuces, tomatoes, olives, crouton, champagne vinaigrette   6

Pickled Strawberries and Fromage Blanc
arugula, fennel, toasted almonds, honey-black pepper vinaigrette 11

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

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

Add to any salad
chicken breast   6 
salmon   6
shrimp   6


SANDWICHES

Tuna Salad Croissant
house yellowfin tuna confit, cornichons, red onion, capers, lettuce, tomato, petite salad, lemon Dijonaise 11

Croque Monsieur
grilled ham & gruyère on country bread topped with mornay sauce, frites   11
add an egg for croque madame   12

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

Chicken Salad Baguette
celery, fine herbs, currants, toasted walnuts, scallions, lettuce, tomato, petite salad, smoked paprika aioli 12

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


DESSERT

Trio of Sorbet with Berries
ask about today's selections 9

White Coconut Cake
frangelico caramel, coconut sorbet, seasonal berries 9

Crème Brulee
Cointreau, fresh berries 9

Dark Chocolate Mousse
white chocolate ganache, whipped cream, lime-vanilla bean cookie 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 Steven 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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