Maison Charleston

Maison Charleston French bistro | Wine bar
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Whipped Caramel and Chocolate Trifle………..The classic layered dessert makes its debut at Maison! The layers are: Moist d...
07/30/2026

Whipped Caramel and Chocolate Trifle
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The classic layered dessert makes its debut at Maison! The layers are: Moist dark chocolate cake, whipped and salted caramel, and a white chocolate crémeux. Dig a spoon in and enjoy the decadent layers together!🇫🇷

Steak Tartare, shiitake vinaigrette, mimolette, marcona almond…………Our tartare has been on the menu since day 1 and hasn’...
07/28/2026

Steak Tartare, shiitake vinaigrette, mimolette, marcona almond
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Our tartare has been on the menu since day 1 and hasn’t changed. We are slightly altering it now. The meat is cut by hand and dressed in the same shiitake vinaigrette along with chives and shallots. Chopped marcona almonds are sprinkled on top of the meat, and a hefty pile of shoe string potatoes are added on top. The shoe string potatoes are Yukon golds that are finely shredded and fried in clarified butter. A healthy dusting of mimolette adds an umami element, and our classic tartare is reborn!🇫🇷

Crawfish and Chicken Sausage, fried green tomatoes, sauce Americaine, soft herbs………….We are making a chicken-garlic-craw...
07/24/2026

Crawfish and Chicken Sausage, fried green tomatoes, sauce Americaine, soft herbs
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We are making a chicken-garlic-crawfish sausage in house. The crawfish lighten up the sausage, while the garlic brings the two proteins together. Each sausage patty sits atop a fried green tomato, and served with sauce Americaine, a classic French sauce of reduced lobster stock finished with cognac, tarragon, and heavy cream. Available this weekend!🇫🇷

Peach and white chocolate tart, pistachio praline ………We are freshly baking tart shells in house. Poached peaches are ad...
07/23/2026

Peach and white chocolate tart, pistachio praline
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We are freshly baking tart shells in house. Poached peaches are added and set in a peach gelée. The tart gets topped with a white chocolate crémeux and a pistachio praline. Available tonight and this weekend while supplies last!🇫🇷🍑

BLT Napoleon…………Summertime has its staple meals, and a BLT is at the top of our list, but deconstructed and reborn! A ...
07/10/2026

BLT Napoleon
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Summertime has its staple meals, and a BLT is at the top of our list, but deconstructed and reborn! A Napoleon is a stacked dish where ingredients are built on top of each other rather than spread across the plate. Our BLT build includes: fried green tomatoes, tomato jam, cherry tomatoes, braised pork belly, arugula and basil puree. All stacked up, ready to be eaten, available tonight and tomorrow while supplies last!

Crème Brûlée Croissant………We are playing with the limits of croissant dough. We are using it for our bread service, as w...
06/27/2026

Crème Brûlée Croissant
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We are playing with the limits of croissant dough. We are using it for our bread service, as well as on our menu. We proof croissant dough in molds, then bake it off til it’s golden brown and crusty. Once cooled, we hollow the center of the croissant out and pipe in a vanilla bean custard. A thin layer of caramel is spread across the top, dusted with sugar in the raw, and torched. The sugar becomes caramelized and cracks when you cut into it just like the classic French dessert, except the vessel is the croissant. Limited quantities available tonight!🇫🇷🥐

Crispy Flounder, ratatouille, yellow pepper coulis………Flounder is joined by the best of the summer vegetables in our new ...
06/23/2026

Crispy Flounder, ratatouille, yellow pepper coulis
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Flounder is joined by the best of the summer vegetables in our new dish. Flounder is brushed with Dijon, lightly breaded on one side, and pan fried so the breading is super crispy. The fish is joined by ratatouille, the French summer time favorite made by stewing vegetables together with tomatoes. The dish is finished with a yellow pepper coulis, olives, and basil. New on our summer menu!🇫🇷

Shrimp Piperade, cavatelli, caper, lemon………….Piperade is a Basque dish of braising peppers with tomatoes, and seasoning ...
06/16/2026

Shrimp Piperade, cavatelli, caper, lemon
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Piperade is a Basque dish of braising peppers with tomatoes, and seasoning it with garlic and espelette. We are using the Piperade as the sauce for our smoked paprika cavatelli. Tarvin shrimp are marinated in fresh garlic and sweet paprika, and seared to order. Capers, lemon juice, and herbs finish this summertime shrimp and pasta dish, new to our summer menu!🇫🇷

Asparagus, cherry tomato, sauce choron………… We are bridging the gap between spring and summer Ingredients! Last of the e...
06/13/2026

Asparagus, cherry tomato, sauce choron
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We are bridging the gap between spring and summer Ingredients! Last of the e season asparagus is paired with sauce choron, a warm hollandaise with the addition of a concentrated tomato condiment. The creamy sauce blankets the asparagus, and garnished with perfect cherry tomatoes. Available while supplies last!🇫🇷

Summer Vegetable Salade, eggplant croutons, fromage blanc, tomato vinaigrette……………..Charleston’s abundance of summer veg...
06/09/2026

Summer Vegetable Salade, eggplant croutons, fromage blanc, tomato vinaigrette
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Charleston’s abundance of summer vegetables are the main player in this seasonal salad. Heirloom tomatoes, peaches, cucumbers, and patty pan squash are cut into larger chunks to show off their beautiful texture, and are bound with a tomato vinaigrette. Eggplant cubes are breaded and fried in clarified butter for a crispy texture, or “croutons”. A quenelle of whipped goat cheese, basil, and good olive oil finish the dish. Available on our new summer menu!🇫🇷

Address

708 King Street
Charleston, SC
29403

Opening Hours

Tuesday 4:30pm - 10pm
Wednesday 4:30pm - 10pm
Thursday 4:30pm - 10pm
Friday 4:30pm - 11pm
Saturday 4:30pm - 11pm

Telephone

+18439909165

Website

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