Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First course (choice of one)
BBQ Bacon-Wrapped Scallops – sea scallops, house-made Cheerwine BBQ sauce, applewood smoked bacon
Chef’s Southern Fried Green Tomatoes – hand-breaded green tomatoes, bacon apple jus, smoked Gouda pimento cheese
Goat Cheese Croquettes – fried goat cheese, prosciutto, fresh dill, balsamic reduction
Second course (choice of one)
French Onion Soup – Chef’s recipe, house-made crouton, melted Gruyere cheese
Classic Wedge Salad – iceberg wedge, diced bacon, grape tomato, red onion, balsamic, Danish bleu cheese crumb, buttermilk bleu cheese dressed
The House Salad – shredded iceberg, carrots, diced tomato, red onion, Cheddar, provolone, cucumber, diced bacon, house-made croutons, choice of dressing
Third course (choice of one)
Black & Bleu Sirloin – 10 oz. fresh center-cut sirloin, Cajun seasoned, Danish bleu cheese crumbs, bacon and red wine butter reduction, served with choice of house fries, steamed broccoli, or our vegetable of the day
Cheerwine BBQ Chicken & Ribs – chicken breast and a half rack of ribs smothered in our signature Cheerwine BBQ sauce, served with choice of house fries, steamed broccoli, or our vegetable of the day
Fire-Roasted Salmon – hand-cut 8 oz. salmon, house-made lemon beurre blanc, almond crust, roasted tomatoes, served with choice of house fries, steamed broccoli, or our vegetable of the day
Cajun Chicken Tortellini – house-made asiago crème sauce, cheese tortellini, Cajun spice, roasted tomatoes, caramelized onions, shaved Parmesan, topped with blackened chicken
Entree upgrades and additions
Slow-Roasted Prime Rib (limited availability) (+$12) – hand-cut, 10 oz. slow-roasted prime rib served with house-made au jus
Big Lick Bone-In Ribeye (limited availability) (+$20) – 18 oz. bone-in ribeye seasoned and chargrilled to perfection, served with our signature house-made herb butter and choice of house fries, steamed broccoli, or vegetable of the day
Add 6 grilled shrimp, $10
Add a Maryland Lump Crab Cake, $10
Add a half rack BBQ ribs, $14
Add a Fourth Course and choose one of our signature desserts, $7
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)