Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
Starter (choice of one)
Chicken Empanadas (2pcs) – ají criollo
Tuna Tostada – blue corn tortilla, Yellowfin tuna tossed in salsa macha, avocado, pickled pearl onions, lulo emulsion
Tostones con Guacamole (V) – smashed green plantain, togarashi, pickled onions
Tequenos (4pcs) – garlic aioli
Chicharron – aji amarillo crema, Green Goddess, pickled pearl onion
Entrée (choice of one)
Arroz con Pollo – citrus & herb-marinated boneless chicken thigh, “arroz meloso,” shaved panela, teardrop peppers
Baru Roll – shrimp tempura, seared salmon, cream cheese, maduro, passion fruit
Encocado (V) – roasted tofu & cauliflower in a creamy coconut sauce, red onion & cilantro acevichado, served with white rice
Birria Gnocchi (+$10) – homemade yuca gnocchi, short rib birria, consommé, queso fresco, onion, cilantro
Picanha (+$15) – 8 oz. USDA Prime grilled picanha, charred corn quinotto, chimichurri
Dessert (choice of one)
Bread Pudding – seasonal berries compote, mascarpone Chantilly, Kinder Bueno Anglaise
Buñuelos – panela syrup, vanilla ice cream
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)