Charlotte Restaurant Week

Friday, July 16 - Sunday, July 25, 2010
Dine like royalty at dozens of Charlotte's finest restaurants for one delicious price!

3 courses
for $30

Some, but not all,
participating restaurants
use for online reservations. Please see individual restaurant pages for reservations instructions.

Back to Restaurants List

Caffe Siena

230 N. College Street
Charlotte, NC 28202
704-602-2750
www.caffesienacharlotte.com

Reserve online now

For those who want the very best in gourmet cuisine, there is Caffe Siena. Caffe Siena's intoxicating cuisine is inspired by a blending of the cultures, tastes and textures of Italy, with Basque, French and Mediterranean influences, and is presented in imaginative and artful displays. Personalized service and Old World ambience complete the experience. From pizza and panini sandwiches to pasta, steak, veal and seafood, every meal at Caffe Siena is a work of art! Chef Ahmed will showcase his talents by preparing a three-course dinner of your choice. We look forward to you joining us in Caffe Siena for Charlotte Restaurant Week.

Appetizer (choice of one)

She Crab Soup - fresh crab, roe, cream and sherry
French Onion Soup - a delicious consommé with caramelized onions and apple brandy, finished with herb croutons and Provolone cheese
Seared Ahi Tuna - shredded Napa cabbage, carrots, jicama and cilantro, tossed in a lemon ginger sesame glaze
Chilean Sea Bass Cake - pan seared Chilean sea bass cake served with sautéed shredded Napa cabbage and topped with a flavorful curry sauce
Mixed Green Salad - fresh spring mix, shaved carrots, cherry tomatoes, cucumbers and aged Italian balsamic vinaigrette
Trio Colore Salad - arugula, radicchio and endive salad, topped with shaved Parmesan, extra virgin olive oil and fresh lemon
Classic Caesar Salad - Romaine lettuce, Parmesan cheese and croutons, tossed in Caesar dressing
Poached Pear Salad - mixed greens topped with poached sliced pears, toasted walnuts, Gorgonzola and raspberry vinaigrette

Entrée (choice of one)

Chicken Marsala - sautéed chicken breast with wild mushrooms, Marsala wine demi-glaze and served with mashed potatoes and green beans
Sautéed Atlantic Salmon - center cut salmon filet, pan seared and served with potato purée, leeks and tomato cream sauce, finished with chive oil
Pan Seared Peppered Duck Breast and Confit Leg - sautéed duck breast and confit duck leg served with corn risotto and demi-glaze port wine reduction
Pan Seared Carolina Trout - pan seared trout with tomatoes, roasted red peppers Kalamata olives, served with potato gratin
Filet Mignon and Grilled Shrimp - beef tenderloin filet pan seared and served with grilled tiger shrimp, asparagus, corn risotto and Béarnaise sauce
Penne Primavera - sautéed fresh garden vegetables in garlic, olive oil, white wine, fresh herbs and shaved Parmesan

Dessert (choice of one)