Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First (choice of one)
Shrimp Cocktail – poached jumbo shrimp, Flying Pepper cocktail
Caprese – mozzarella, tomato medley, herbs, balsamic glaze
Meatball – scratch-made with beef & pork, tomato gravy, Parmesan
Salad (choice of one)
Classic Caesar – Romaine, shaved Parmesan, croutons, scratch Caesar
House Salad – spring mix, tomato, carrot, cucumber, red onion, croutons
Soup, Salad & Cheese Bar (+$4.50) – a “mainstay” at the Charolais for over 50 years: 40+ condiments, 6 cheeses, French onion soup, and soup du jour
Main (choice of one)
Includes selection of one side and bread service
From the Cart – 10 oz. Ribeye or Strip, cut tableside, roasted garlic herb butter (+$1.85 per additional ounce)
Filet – petite center cut (substitute hearty cut, +$8)
Prime Rib – 10 oz. cut, herb-crusted and slow-roasted, au jus, creamy horseradish (substitute 16 oz. King Cut, +$8)
Salmon – fresh Pacific Steelhead salmon, local bourbon honey glaze
Smokey Mtn Chicken – goat cheese, pecans, shallots
Wagyu Filet (+$15) – Winterfrost American 100% Tajima Black Angus, 7 ounce cut
Dessert (choice of one)
Butterscotch Ice Cream
Chocolate Cake
Grand Marnier Crème Brulee (+$3)
NY-Style Cheesecake (+$4)
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)