Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First course (choice of one)
Arancini – Carolina Gold rice, Benton’s country ham on romesco topped with fresh grated Parmigiano Reggiano (as seen on TV’s Beat Bobby Flay prepared by Chef Chris Coleman)
Cashew Mac (V) – our legendary vegan mac’n’chz leaving you with no regrets; cavatappi noodles, smokey cashew cream sauce topped with chile breadcrumbs
The “Good” Salad (V) (GF) – local artisanal lettuces, pickled shallots, fresh grated Parmigiano-Reggiano dressed in herb verde
Second course (choice of one)
East Tennessee BBQ Half-Chicken (GF) – crispy skin bone-in half chicken, sweet & smokey BBQ sauce, popped sorghum and cilantro served with Asheville’s finest Lusty Monk mustard and Duke’s Mayo potato salad
Mussels Piperade – bucatini pasta tossed in rich Basque tomato, pepper and onion stew with Bang Island mussels, tarragon and sherry vinegar
Carolina Gold Risotto (V) (GF) – creamy Carolina Gold risotto with locally sourced seared summer squash, butter bean salad and benne seeds with fresh herbs
Dessert (choice of one)
Baker’s Select Brownie Sundae
Homestyle Southern Banana Pudding
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)