Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First course (choice of one)
Wedge Salad – with blue cheese and smoked bacon
Field Greens Salad – with Parmesan vinaigrette
Cup of New England Clam Chowder
Entrée (choice of one)
Filet Mignon 8 oz.
Seared Citrus Salmon – with Marcona almonds and brown butter
Roasted Chicken Breast – with mushroom and Parmesan risotto
Chef’s Entrée Suggestions:
Sliced Filet Mignon 10 oz. (+$12) – with Cipollini onions and wild mushrooms
Bone-In Kona-Crusted Dry Aged NY Strip 18 oz. (+$12) – with shallot butter
Chilean Pan-Seared Sea Bass (+$12) – with shiitake mushrooms, asparagus, and miso butter
Accompaniments for the table
Sam’s Mashed Potatoes
Creamed Spinach
Dessert (choice of one)
Flourless Chocolate Espresso Cake – with cocoa powder and fresh raspberries
The Capital Grille Cheesecake – brûlée-style with fresh berries
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)