Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
Starter (choice of one)
Charred Octopus – chorizo croquette, olive vinaigrette, brava aioli
Pork Shank Bao Buns – sweet chili jus, pickled veggies, benne seeds
Entrée (choice of one)
Duck Confit Tagliatelle – okra sugo, 60 ° egg, crispy shallot
Pan-Seared Bronzini (GF) – ancient grain salad, tarragon vinaigrette
Dessert
Summer Harvest (V) – olive oil sponge cake, basil and peach sorbet, charred peaches gelee, meringue crisp
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)