Queen’s Feast price:
All prices are per person. Tax and gratuity are not included.
First course (choice of one)
Citrus- and Ale-Poached Carolina Shrimp – horseradish gremolata, house-made cocktail sauce
Ahi Tuna Tartare – tamari glaze, furikake, sesame ginger mustard, crispy wontons
Pimento Cheese Crostinis – pepper jam, honey-balsamic glaze
Second course (choice of one)
Winter Salad – Salanova lettuce, roasted beets, berries, Georgia chevre, toasted pistachios, raspberry-balsamic vinaigrette
Classic Caesar – Romaine, garlic-cheese croutons, shredded Sartori Reggiano, black pepper, Caesar dressing
Third course (choice of one)
6 oz. Filet Mignon – whipped Yukon Gold potatoes, peppercorn cream sauce
Pan-Seared Verlasso Salmon – roasted tomato and chive risotto, sauteed asparagus, root vegetable puree
Joyce Farms Airline Chicken Breast – whipped Yukon Gold potatoes, sauteed asparagus, wild mushroom-Madeira pan sauce
Charlotte Restaurant Week is owned and coordinated by Hensley Fontana Public Relations & Marketing. (HensleyFontana.com)