Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First course (choice of one)
Caesar Salad
Organic Greens Salad
Maine Lobster Bisque (+$5)
Main course (choice of one)
Norwegian Salmon – mustard and rye whiskey-glazed with baby carrots, spinach
8 oz. Center-Cut Filet Mignon
Double Breast of Chicken – with lemon-garlic butter sauce, fingerling potatoes, asparagus
Chilean Sea Bass (+$10) – steamed Hong Kong-style with light soy broth
Sliced Filet Mignon with Oyster and Shiitake Mushrooms (+$12) – tarragon truffle butter
22 oz. Prime Bone-In Ribeye (+$20)
Accompaniments
Grilled Asparagus – with sea salt
Creamy Mashed Potatoes
Dessert (choice of one)
Warm Belgian Chocolate Cake
Classic Crème Brûlée
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)