Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First course (choice of one)
Tomato Pie (NF, SF, Vegetarian) – semolina & black pepper crust, summer tomatoes, Rosemont pimento cheese, fresh herbs, mixed green salad with shaved cucumber, basil white balsamic vinaigrette, Parmesan cheese
Little Gem (NF, SF, Vegetarian) – ricotta & herb vinaigrette, black pepper, English peas, Parmesan cheese, crispy prosciutto
Chilled Cucumber & Yogurt Soup (NF, SF, Vegetarian) – smoked paprika oil, roasted corn & tomato salad with sherry vinaigrette
Second course (choice of one)
Steak Frites (NF, SF) – hanger steak, beet chimichurri, shoestring fries
Pan-Seared Swordfish (NF, SF, GF) – habanero & hibiscus glaze, guajillo gravy, roasted corn, Sea Island red pea & edamame succotash, cilantro
Third course (choice of one)
Panna Cotta – passion fruit caramel, hazelnut crunch
Carrot Cake – cheese cake swirled with baked vanilla custard, dulce de leche, ginger & cava granita
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)