14.00Shrimp BessPan-sauteed in a Creole butter sauce, served with grilled ciabatta
13.00Bess’ Sauteed MusselsPEI mussels sautéed with pork lardons in a spiced tomato broth, served with grilled ciabatta
10.00Crispy ArtichokesSemolina crusted artichoke hearts and fried lemon wheels tossed in Parmesan, served with a roasted garlic aioli
9.00Les EscargotsBroiled snails with caramelized fennel, and garlic brown butter baked in a Walton's Fancy & Staple puff pastry, finished with a Pernod Syrup
16.00Seasonal Cheese PlateA daily selection of local and world cheeses served with prosciutto wrapped, almond-stuffed dates and seasonal accoutrements
10.00Fried Green Tomatoeswith Bess' house-made farmer's cheese and chef's selection ceviche
14.00Crab CakesJumbo lump blue crab cakes garnished with a three-chile coulis and toasted mustard seed sauce
Soup & Salads
Soup Du JourPlease ask your server for today’s selectionOptions:
Cup (5.00)
, Bowl (7.00)
6.00Herb SaladBluebonnet Farms Mixed greens tossed with fresh herbs, raspberry vinaigrette, walnuts, Parmesan and fresh berries
9.00Fried Egg & Spinach SaladFresh baby spinach tossed in a creamy goat cheese dressing with tomatoes, pork lardons and an over-easy egg
12.00Chopped SaladShaved lettuce with applewood smoked bacon, tomato, chopped hard boiled egg, avocado, bleu cheese and turkey, tossed in your choice of lemon-thyme vinaigrette or creamy bleu cheese dressing
9.00Grilled Romaine SaladGrilled organic romaine lettuce served with ciabatta garlic croutons, shaved parmesan and a roasted garlic Caesar dressing
Entrees
13.00Croque Monsieurshaved Applewood-smoked ham, toasted mustard aioli and Mornay, served open-faced on pan levain with truffle and parmesan pommes fritesOptions:
An over-easy egg for (+2.00)
14.00Bess Burgerhouse-ground, organic burger with white cheddar, lettuce, tomatoes, onions and pickles served with truffle and parmesan pommes fritesOptions:
An over-easy egg for (+2.00)
15.00Shepherd's PieBraised lamb stew topped with mashed potatoes au gratin, served with mixed greens tossed in a balsamic vinaigrette
17.00Bacon Shrimp & GritsBlackened shrimp with a bacon gastrique, crispy pork belly lardons and Gristmill grits
24.00Steak FritesGrilled 10oz. hangar steak, served with truffle and parmesan pommes frites and sauce au poivre vert
24.00Bone-In Pork ChopFennel-seed crusted pork chop, served with smashed Yukon potatoes and an apricot sage chutney
24.00Grilled Scottish SalmonGrilled salmon with braised French green lentils, roasted local beets, topped with a goat cheese white wine sauce
27.00Pan-Seared ScallopsNew Bedford Day Scallops served with creamy lobster fumee and English Pea Risotto, topped with Chi,ichurri sauce
23.00Braised Beef Short RibServed with thyme roasted rainbow carrots and caramelized cauliflower
31.00Pan Roasted Beef Filetpan-seared Black Angus filet, served with mashed sweet potatoes, caramelized cippolini onions and charred asparagusOptions:
2 oz. seared Hudson Valley foie gras for (+14.00)
21.00Roasted French Cut ChickenFrench cut half chicken, tossed in fresh herbs, served with truffled marble potatoes and a mushroom pan jus
6.00Charred Asparaguswith fresh grated horseradish and lemon
8.00Mac & Cheese Au Gratin
4.00Mashed Sweet Potatoeswith pecan brittle
Daily Specials
15.00MondayBacon Wrapped Meatloaf
13.00TuesdayChicken Pot Pie
49.00WednesdayDate Night - a three-course meal for two. Changes weekly
14.00FridayFish and Chips
27.00SundayPrime Rib Dinner
Happy Hour
8.00Seasonal Cheese PlateA daily selection of local and world cheeses with prosciutto wrapped, almond-stuffed dates and seasonal accoutrements
5.00Crispy ArtichokesSemolina crusted artichoke hearts and fried lemon wheels tossed in Parmesan, served with a roasted garlic aioli
6.50Bess MusselsPEI mussels sauteed with pork lardons in a spiced tomato broth, served with grilled ciabatta
5.00Fried Green Tomatoeswith Bess' house-made farmer's cheese and chef's selection ceviche
7.00Crab CakesJumbo lump blue crab cakes (2) garnished with a three-chile coulis and toasted mustard
7.00Shrimp Besspan-sauteed in a Creole butter sauce, served with grilled ciabatta
4.50Les Escargotsbroiled snails with caramelized fennel, and garlic brown butter baked in a Walton's Fancy & Staple puff pastry, finished with a Pernod Syrup
Bess Brunch
19.99/Person - Includes Bess' Seasonal Brunch Buffet & A La Carte Items
BenedictsPork Belly Benedict or Florentine Benedict
Two Eggs Your WayFarm fresh eggs
Fruity Pebble Pancakesserved with Chantilly cream and Vermont maple syrup
Deconstructed Mini Croque MonsieurDeep fried egg, toasted mustard, smoked pitt ham, and mornay sauce
Biscuits & Gravyhousemade biscuits with andouille gravy
Buffet includes an assortment of pastries, fresh fruit, smoked salmon, yogurt, hummus, potato hash, bacon, andouille sausage, and grits.
Desserts
All desserts are made fresh daily by our Pastry Chef at our sister restaurant Walton's Fancy & Staple
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