Mere Bulles

Weekend Menu

Appetizers

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

Bleu Cheese Chips 9
bacon and scallions

Spinach & Artichoke Dip 11
served with tortilla chips

Buttermilk Battered Calamari 12

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

Artisan Cheese Plate 16
Chef’s daily selections

Crab Cakes 15
fried, crab & arugula salad, mandarin orange vinaigrette, lemon aioli

Classic Shrimp Cocktail 15

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

Roasted Vegetables 10
Chef’s Selection of roasted seasonal vegetables

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

 

Soups & Salads

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

Nashville Hot Chicken Salad 15
fried chicken, slaw, julienne spinach, celery, carrots, crumbled bleu cheese, diced pickles, red onions & tomatoes tossed with creamy bleu cheese dressing

Salmon Spinach Salad 18
grilled salmon, spinach, crumbled bleu cheese, spiced walnuts and strawberry-mango salsa tossed with strawberry balsamic vinaigrette

Asian Ahi Tuna Salad 17
sesame encrusted tuna, mesclun greens, mandarin oranges, sliced almonds, wontons, orange sesame wasabi and pickled ginger tossed with soy sesame vinaigrette

Crab Cake Salad 16
two fried crab cakes on baby spinach, mandarin oranges, crumbled bleu cheese, bacon and diced tomatoes, lemon aioli tossed with mandarin orange vinaigrette

Black Kale Salad 18
salmon, chiffon kale, lemon, olive oil, chili oil, honey, dried cranberries, pine nuts, Parmesan cheese & cherry tomatoes

Warm Goat Cheese & Spinach Salad 13
granny smith apples, spiced walnuts, dried cranberries and shaved shallots tossed with white balsamic herb vinaigrette

Bleu Cheese Iceberg Wedge 18
an iceberg wedge topped with large sautéed shrimp, bacon, red onions, cherry tomatoes and scallions with creamy bleu cheese dressing

All salads are available vegetarian without protien 10

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

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

Sandwiches

Served with house chips unless noted

Rib Rolls 16
shaved prime rib, jack and cheddar cheeses, horseradish cream sauce with au jus

Salmon BLT 15
grilled salmon filet, bacon, lettuce, tomato, served with chipotle mayonnaise

Brentwood’s Best Burger 14
grilled 8 oz. burger, havarti cheese, bacon, lettuce, tomato, onion, mayonnaise and Dijon mustard. Served with French fries

Ribeye Sandwich 21
10 oz. ribeye, open faced toasted hoagie, seared on a toasted hoagie, creamy horseradish. Served with French fries

Nashville Hot Chicken Sandwich 14
fried chicken, slaw, julienne spinach, celery, sliced pickle, red onion, tomato, carrots, crumbled bleu cheese and creamy bleu cheese dressing

BBQ Shrimp Quesadilla 16
sautéed shrimp, honey wheat tortilla, mixed cheeses, BBQ sauce, chili oil, shredded lettuce, sour cream, pico de gallo & guacamole

 

Chef’s Features

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

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 

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

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

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

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

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

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

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

Chicken Penne 18
smoked bacon and wild mushrooms in an alfredo 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

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

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

Add: 4 oz. cold water 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.