Country French Cuisine
Hilton Head Island
Team Bistro 17
Shelter Cove • Hilton Head Island
Being born and raised in the Smokey Mountains, the Lowcountry life kept calling my name, so I made the leap and moved to Hilton Head, SC to attend USCB with a major in Business Administration. I knew my end goal was to eventually own my own business.
I just love this area and the people around, I stayed and started working what always came naturally to me, food and beverage. I have worked every aspect of a restaurant and bar, from back of house to front of house. It’s always been something I enjoyed.
In April of 2014 I had a stroke which left me completely paralyzed on the left side of my body, but I still had goals and was going to work the best I could to meet them even though I was forced to move back to Tennessee where I had a family support system.
After seven years of intense therapy and dedication, I regained the use of my left side, with the exception of my left hand. I knew my working opportunities were more limited at this point and I wanted to move back to beautiful Hilton Head Island so I began looking at businesses for sale.
I came across Bistro 17 which was looking for a quick sale, and I was in a hurry to get back, so I reached out and a month later I was the new owner. All of the wonderful staff stayed on with me and we have been working together since then as a well oiled family machine.
This January we will be doing some indoor/outdoor renovations and are excited to bring a happy and intimate atmosphere for our customers. All of us strive to provide the best quality food and service as possible.
wild berry compote
or can be served on a Bistro house salad
shaved parmesan, homemade croutons
~with chicken / shrimp
mixed greens, tomatoes, pine nuts, dried cranberries, 13
bermuda onions and goat cheese
~ add chicken/shrimp
choice of small caesar or Bistro 17 salad
served on croissant, dijon mustard sauce
au jus and provolone
open faced pita bread topped with mozzarella cheese & tomatoes
classic grilled ham & swiss, béchamel sauce
*can also be served madame (with fried egg)
cream cheese, capers and onions on bagel
garlic crusted sourdough with Vermont cheddar
mixed greens, pine nuts, dried cranberries, bermuda onions & gorgonzola
chicken salad, tuna salad and shrimp salad over mixed greens, tomatoes, pine nuts, dried cranberries, bermuda onions & goat cheese
with mushrooms, caramelized onion, roasted red peppers, spinach, and topped with parmesan and roasted garlic cream sauce, with salad
cream cheese, onions, roasted red peppers, with Bistro salad
bacon, Gruyère cheese, mushrooms and onion. Served with fried potatoes
*sandwiches served with pommes frites (french fries tossed in salt garlic & herbs)
*upon request salad, fruit, or soup du jour can be substituted for pommes frites
puff pastry, garlic herb butter
seared scallops, mushroom cream sauce
shallots, white wine garlic cream
wild berry compote, puff pastry, fruit
mix greens, dijon mustard, pomme frites
mixed greens, nuts, cranberries, goat cheese, tomatoes
***add a crab cake. 20
braised short rib, carrots, pearl onions, bacon, wine reduction
mix greens, nuts, onion, gorgonzola
pommes purée, brocollini, demi glace
roasted bell pepper, asparagus, corn béchamel
haricot verts, purée, cranberry wine reduction
root vegetables, demi glace
grilled ribeye, bernaise, pommes frites
roasted garlic purée, asparagus, haricot verts, pommes frites
***split plate charge 7