Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
Starter (choice of one)
Fried Calamari – lime anchovy aioli, fra diavolo
Zucchini Blossoms (Veg) – tempura-battered, stuffed with ricotta cheese, served with fra diavolo and Parmesan cream sauce
Prime House Salad (GF) – mixed greens, cucumbers, tomatoes and red onions (choice of dressing)
Prime Caesar Salad – Romaine lettuce, crispy croutons and Parmesan cheese; dressing choices: Ranch, Blue Cheese, Champagne Vinaigrette, Balsamic Vinaigrette, or Caesar
Entrée (choice of one)
6 oz. Filet (GF with no Bordelaise) – whipped potatoes, asparagus, Bordelaise sauce
Braised Short Rib – 12 hour-braised short rib, goat cheese fregola and baby carrots
Chicken Piccata – traditional favorite served with angel hair pasta and asparagus
Roasted Salmon (GF) – crunchy chili garlic oil-crusted salmon, sweet potato mash, green beans
Pasta Primavera (Veg) – bucatini pasta with fresh vegetables in a light cream sauce
Dessert (choice of one)
Chocolate Cake
Red Velvet Cake
Carrot Cake
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)