Mere Bulles

Dinner Menu

For a printable menu click here.

Appetizers

Artisan Cheese Plate 16
chef’s daily selections

Classic Shrimp Cocktail 15

Battered Artichoke Hearts 13
Parmesan cheese and chipotle ranch
half order – 7

Buttermilk Battered Calamari 12 

Bleu Cheese Chips 9
bacon and scallions

Tuna Appetizer 13
Blackened tuna, cucumber, sesame ginger & chili oil, wasabi

Oysters on the Half Shell 2 each
Gulf of Mexico oysters, Sriracha cocktail sauce, raw horseradish, lemon

Crab Cake 20
super lump crab meat, fresh lemon, roasted red peppers, lemon
dijon aioli, roasted red pepper aioli

Stuffed Mushroom Caps 9
lobster crab butter, champagne, feta cheese, Parmesan cheese

Roasted Vegetables 10
Chef’s selection of roasted seasonal vegetables

Tomato & Brie Bruschetta 10
grilled Tuscan bruschetta, basil pesto, tomato, Parmesan cheese and sliced brie

 

Soups & Salads

Charleston She-Crab Bisque or Soup Du Jour $8 / $10

Warm Goat Cheese & Spinach Salad 10
granny smith apples, spiced walnuts, dried cranberries and shaved shallots tossed with white balsamic herb vinaigrette

Bleu Cheese Iceberg Wedge 10
an iceberg wedge topped with large sautéed shrimp, bacon, red onions, cherry tomatoes & scallions with creamy bleu cheese dressing

Spinach Salad 9
spinach, crumbled bleu cheese, spiced walnuts and strawberry-mango salsa tossed with strawberry balsamic vinaigrette

Caesar Salad 8
hearts of romaine, pecorino romano cheese and focaccia croutons tossed with homemade caesar dressing

Black Kale Salad 9
chiffon kale, lemon, olive oil, honey, dried cranberries, pine nuts, Parmesan cheese & cherry tomatoes

House-Made Dressings: Honey Dijon, Ranch, Chipotle Ranch, Herb Vinaigrette,
Strawberry Vinaigrette, Creamy Bleu Cheese

Add on: chicken $6, two jumbo scallops $11, shrimp $9, salmon $10, 4 oz. filet $15

From The Butcher’s Block

Seared Filet Mignon 38
8 oz. with mashed potatoes, grilled asparagus, Parmesan creamed corn and bleu cheese butter
6 oz. petite filet $32 oscar style add $6

Rack of Lamb 36
8 oz. Dijon-encrusted New Zealand lamb with mint risotto and grilled asparagus

New York Strip Steak 37
16 oz. with roasted Parmesan red potatoes and haricot verts

16 oz. Ribeye 38
cheesy hash brown potato cake and haricot verts

Prime Rib 28
12 oz. with roasted Parmesan red potatoes, grilled asparagus and horseradish cream
14 oz. $32 / 16 oz. $37 – limited availability

 

Seafood, Chicken & Vegetarian

Phyllo-Wrapped Sea Bass 27
stuffed with shellfish, brie and spinach, wrapped in buttered phyllo with an artichoke and tomato beurre blanc

Pan-Seared Scallops 30
shrimp risotto, asparagus mushroom medley and a beurre blanc

Colossal Lobster Tail 35
9 oz. broiled lobster tail, shrimp risotto and grilled asparagus – limited availability

Shrimp & Grits 24
buttermilk and goat cheese grits with creamed country ham and fresh spinach

Seasonal Vegetable Plate 18
Chef’s selection of seasonally prepared vegetables

Asian Ahi Tuna 24
blackened, seared with jasmine rice and mixed julienne vegetables, topped with a sesame-ginger sauce

Shrimp Pignoli Pasta 20
shrimp, artichoke hearts, pine nuts, feta cheese, Parmesan cheese, crushed red pepper and diced tomatoes tossed with penne pasta in extra-virgin olive oil and spinach pesto
vegetarian without shrimp – 16

Herb-Stuffed Chicken 20
stuffed with spinach, shiitake mushrooms and feta cheese with haricot verts, wild rice pilaf and white wine beurre blanc

Herb-Crusted Salmon 27
with wild rice pilaf and haricot verts, topped with a lemon hollandaise

Seared Plum Salmon 25
pan seared salmon, soy plum glaze, toasted sesame seeds, fried cilantro rice, organic carrots with Brussels sprouts

Add: 4 oz. lobster tail $15 or two jumbo scallops $11

Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.