Menu for Sassafras Southern Bistro

Appetizers
|
Soup & Salads
|
Grits & Pastas
|
Meat & Potatoes
|
Wine List
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Desserts
|
Dessert Martinis

Appetizers

8.00 Pimento Cheese Fondue and Hand-Cut Chips Homemade spicy pimento cheese dip, served warm with hand-cut potato chips

Blue Crab and Pepperjack Fondue Nachos Homemade tri-color tortilla chips topped with blue crab, red and green tomatoes, red onions, green olives, jalapenos and sour cream Options: Small (9.00) , Large (13.00)

9.00 Hot and Spicy Fried Pork Tenderloin Bites of marinated pork tenderloin tossed in a buffalo style sauce, sprinkled with gorgonzola crumbles, served with creamy gorgonzola sauce and celery

9.00 Fried Green Tomatoes and Pimento Cheese Napoleon Cornmeal breaded green tomatoes layered with homemade pimento cheese, drizzled with honey mustard and topped with fried leeks

10.00 Cajun Crawfish Egg Rolls Crawfish, corn, black beans, peppers, onions, rice and mixed cheese served with cole slaw and BBQ sour cream

7.00 Basket of Sweet Potato Fries served with Creole tartar sauce

Market Oysters By the Dozen or ½ Dozen Options: Dozen, ½ Dozen

Golden Fried served on the half shell with Creole tartar sauce

Bacon Gorgonzola Crusted topped with Tabasco butter

Soup & Salads

She Crab Soup Lump blue crab a creamy delight that’s sherry spiked Options: Small (6.00) , Large (10.00)

House Salad Mixed greens with candied pecans, red onions, cherry tomatoes and gorgonzola cheese tossed in a honey dijon vinaigrette Options: Small (7.00) , Large (10.00)

Caesar Salad Crisp romaine with parmesan cheese and homemade garlic Croutons Options: Small (7.00) , Large (10.00)

Spinach Salad Fresh baby spinach with mushrooms, bacon, cherry tomatoes, eggs and parmesan cheese tossed in balsamic vinaigrette Options: Small (7.00) , Large (10.00)

Southern Salad Crisp romaine with cherry tomatoes, red onion, bacon, eggs, shredded cheese and homemade croutons served with creamy garlic and herb dressing or creamy gorgonzola dressing Options: Small (6.00) , Large (9.00)

Add to any salad

Grits & Pastas

21.00 Charleston Shrimp and Grits Sautéed jumbo shrimp and spicy tasso ham over a bed of stone ground grits, smothered in a white wine herb chicken velouté

22.00 Wasabi Crusted Yellowfin Tuna fresh Ahi tuna, served RARE, drizzled with soy mayo and wasabi mayo, served over grits and asparagus

24.00 Salmon and Lump Blue Crab fresh Atlantic salmon topped with lump blue crab and lime cilantro beurre blanc served over grits and asparagus

28.00 Try it Blackened! Bacon Wrapped Sea Scallops topped with lobster cream sauce, served over grits and sautéed spinach

24.00 Crawfish Tasso Tortelloni Cheese tortelloni tossed in pepperjack cream sauce with crawfish tails, spicy tasso ham, spinach, corn, red onion and red bell pepper

Low Country Favorites

21.00 Pecan Crusted Rainbow Trout butterflied rainbow trout, deep-fried, topped with Granny Smith apple butter, served with mashed potatoes and bacon seared green beans

23.00 Carolina Crab Cakes Lump blue crab cakes topped with sweet corn relish, served with lemon basil aioli, sweet potato fries and cole slaw

16.00 Southern Fried Chicken Livers Topped with country ham and onion confit, served with mashed potatoes and collard greens

Meat & Potatoes

29.00 Filet Mignon and Pimento 8oz choice beef tenderloin topped with homemade pimento cheese, served with mashed potatoes and asparagus with béarnaise

Try it with

6.00 Lump Blue Crab and Béarnaise

7.00 Grilled or Fried Jumbo Shrimp (3) Options: Grilled, Fried Jumbo Shrimp

6.00 Fried Oysters and Béarnaise

9.00 Carolina Crab Cake

31.00 Chimichurri Ribeye grilled 14oz choice ribeye with a chimichurri crust, fried shallots and Tabasco butter, served with macaroni and cheese and asparagus

24.00 Beef Tips en Croute Beef tenderloin tips, gorgonzola cheese and crimini mushrooms baked in puff pastry, topped with béarnaise, served over mashed potatoes and sautéed spinach

18.00 Black Angus Meatloaf Baked with a cocktail sauce glaze, topped with country ham and onion confit, served with mashed potatoes and bacon seared green beans

23.00 Double Cut Pork Loin herb roasted bone-in pork loin topped with Granny Smith apple chutney, served with macaroni and cheese and collard greens

19.00 Sassafras Fried Chicken Breast of chicken stuffed with a blend of country ham, spinach, parmesan and cream cheeses with a sweet country ham and onion gravy, served over mashed potatoes and sautéed spinach

Wine List

White

9.00 Kenwood, “Cuvee” Brut, (CA) Split

10.00 Mumm Napa, “Brut Prestige” Split

6.00 Ruffino Lumina, Pinot Grigio (Friuli, Italy)

8.00 Bottega Vinaia, Pinot Grigio (Italy)

6.00 Hogue, Riesling (Washington State)

6.50 Douglas Green, Sauvignon Blanc (South Africa)

8.00 Whitehaven, Sauvignon Blanc (Marlborough, NZ)

6.00 Blouberg, White Blend (South Africa)

10.00 Caymus Conundrum, White Blend (CA)

6.00 La Terre, Chardonnay (CA)

8.00 Frei Brothers “Reserve”, Chardonnay (R.R. Valley)

7.00 Valley Of The Moon, Chardonnay (Sonoma, CA)

Red

8.50 Castle Rock, Pinot Noir (Willamette Valley, OR)

7.50 Robert Mondavi “Private Selection”, Pinot Noir (CA)

6.50 Davinci DOCG, Chianti (Italy)

6.00 La Terre, Merlot (CA)

7.50 J. Lohr Los Osos, Merlot (Paso Robles, CA)

8.00 E. Guigal, Cotes de Rhone (France)

6.00 Wyndham, Bin 555 Shiraz (S.East Australia)

7.50 Hogue, “Genesis” Syrah (Columbia Valley, WA)

7.50 Peachy Canyon Incredible Red, Zinfandel (CA)

8.50 Cline, Ancient Vines Zinfandel (CA)

6.00 Foxbrook, Cabernet (CA)

8.50 Guenoc, “Estate” Cabernet (North Coast, CA)

6.00 Alamos, Malbec (Mendoza, Argentina)

By the Bottle

Sparkling & Champagne

9.00 Kenwood, “Cuvee” Brut (CA) Split -

10.00 Mumm Napa, “Brut Prestige” Split

35.00 Chandon, “Blanc de noir” (CA)

80.00 Taittinger, “Brut La Francaise” (France)

150.00 Perrier Jouet, Brut (France)

Crisp, refreshing whites

22.00 Hogue, Riesling (Wash. State)

26.00 Bluefish, Riesling (Pfalz, Germany)

28.00 Shelton, Riesling (Yadkin Valley, NC)

34.00 Elk Cove, Pinot Gris (Willamette Valley, OR)

22.00 Ruffino Lumina, Pinot Grigio (Friuli, Italy)

45.00 Santa Margherita, Pinot Grigio (Italy)

30.00 Bottega Vinaia Pinot Grigio (Italy)

Ripe, fruity whites

39.00 Craggy Range, Sauvignon Blanc,(Martinborough, NZ)

24.00 Douglas Green, Sauvignon Blanc (South Africa)

30.00 Whitehaven, Sauvignon Blanc(NZ)

22.00 Blouberg, White Blend (S. Africa)

22.00 La Terre, Chardonnay (California)

28.00 Martin Codax, Albarino (Spain)

Elegant, full-flavored whites

42.00 Caymus, Conundrum Blend (CA)

30.00 Frei Brothers,“Reserve” Chardonnay (R.R. Valley)

26.00 Valley Of The Moon, Chardonnay (Sonoma, CA)

28.00 Kim Crawford “Unoaked”, Chardonnay (Marlborough, NZ)

24.00 Toasted Head, Viognier (Dunnigan Hills, CA)

Sleek, Racey reds

28.00 Robert Mondavi “Private Selection”, Pinot Noir (CA)

32.00 Castle Rock, Pinot Noir (Willamette Valley, OR)

40.00 La Crema, Pinot Noir (Sonoma, CA)

55.00 Wild Horse “Unbridled”, Pinot Noir(Santa Barbara, CA)

49.00 Elk Cove, Pinot Noir (Willamette Valley, OR)

36.00 R. Stuart, “Big Fire” Pinot Noir (Oregon)

60.00 MacMurry Ranch, Pinot Noir(Russian River Valley, CA)

24.00 Davinci DOCG, Chianti (Italy)

50.00 Marina Cvetic, Montepulciano (Italy)

30.00 Ruffino Ill Ducale, Red Blend (Tuscany, Italy)

2.00 Valley of the Moon, Sangiovese (Sonoma, CA)

Soft, Mellow Reds

22.00 La Terre, Merlot (CA)

28.00 J. Lohr “Los Osos”, Merlot (Paso Robles, CA)

32.00 Alexander Valley, Merlot (Alexander Valley, CA)

30.00 E. Guigal, Cotes de Rhone (France)

22.00 Wyndham Estate, “Bin 555” Shiraz (Australia)

60.00 Ebenezer “Barossa Valley”, Shiraz (Australia)

28.00 Peachy Canyon, “Incredible Red” Zinfandel (CA)

22.00 Foxbrook, Cabernet (CA)

32.00 Guenoc, “Estate” Cabernet (North Coast, CA)

32.00 Escudo Rojo, Meritage (Chile)

Big, bold reds

28.00 Hogue, “Genesis” Syrah” (Washington State)

34.00 Guenoc, “Estate” Petite Sirah (North Coast, CA)

45.00 Peachy Canyon, Petite Sirah (Paso Robles, CA)

32.00 Cline, “Ancient Vines” Zinfandel (CA)

38.00 St. Francis, “Old Vines” Zinfandel (Sonoma, CA)

22.00 Alamos, Malbec (Mendoza, Argentina)

42.00 Gundlach Bundschu, “Mt. Cuvee” Meritage(Sonoma, CA)

38.00 Louis Martini, Cabernet (Napa, CA)

58.00 J.Lohr “Hill Top Vineyard”, Cabernet(Paso Robles, CA)

45.00 Merryvale, “Starmont” Cabernet (Napa, CA)

55.00 Alexander Valley, “Estate”, Cabernet(Alexander Valley, CA)

85.00 Jordan, Cabernet (Sonoma, CA)

72.00 Robert Mondavi, Cabernet (Oakville, CA)

90.00 Spring Mountain Vineyard, Cabernet (Napa, CA)

65.00 Terra Valentine, Cabernet (Spring Mountain, CA)

82.00 Arrowood, Cabernet (Sonoma, CA)

115.00 Silver Oak, Cabernet (Alexander Valley, CA)

155.00 Silver Oak, Cabernet (Napa, CA)

150.00 Caymus, Cabernet (Napa, CA)

175.00 Far Niente, Cabernet (Napa, CA)

115.00 Zenato, Amarone (Italy)

Dessert Martinis

White Chocolate Raspberry Chambord and White Godiva Chilled, up, with raspberry pieces

Key Lime Stoli Vanilla, sour mix, triple sec, pineapple and lime juices Garnished with a lime wedge

Macchiato Tuaca, Baileys and a splash of cream Strained into a caramel laced glass

Caramel Apple Butter shots and Apple Pucker with a splash of sour mix in a caramel laced glass with an apple slice

Milk Chocolate White and Dark Chocolate Godiva, splash of cream Strained into a chocolate laced glass

Purple Sweet Tart Stoli Raz, sour mix, lime juice, triple sec, grenadine and blue Curacao with a cherry