These Are Sample Menus. Items May Vary by Season. Download a Sample Menu.
First
Crab Fritters 18
Green Goddess
Heirloom Tomato Soup 10
Smoked Cucumber, Harissa, Fennel Pollen
Butter Lettuce Salad 15
Whipped Burrata, s.c Peaches, Heirloom Tomato
Salt Roasted Beets 12
Orange, Charred Cucumber, Marcona Almonds
Smoked Ricotta
Alaskan King Crab 20
Yuzu Butter, Smoked Pineapple
Grilled Trumpett Mushroom
Sashimi 16
Hawaiian Big Eye Tuna
Sudachi & Soy, Pickled Daikon, Charred Green Onion
Pimento Cheese Scones 12
Pepper Jelly, Sorghum Butter /Baked To Order / 8 Minutes
Hawaiian Prawns 18
Grilled Over Charcoal, Charred Radicchio
Toasted Garlic & Smoked Paprika
Ricotta Salata, Crispy Capers
Second
Ricotta Gnocchi 15
Roasted Vegetables, Tomato Bordelaise
Marcona Almonds, Grana Padano
Smoked Korean Pork Ribs 16
Gochujang Bbq, Kimchi Porridge, Sesame Cucumber
Charred Spanish Octopus 16
Squid Ink Bucatini, Spiced Saffron Tomato, Bone Marrow
Vinegar Chard
Main
48 Hour Short Ribs Of Beef 35
Smoked Hollandaise, Pickled Vegetables, Crispy Potato
Georges Bank Scallops 28
Cauliflower, Corn Coulis, Nueske’s Bacon
Chanterelle Mushrooms, Baby Squash
Lamb Tenderloin 34
Charred Eggplant, Baby Beets, Harissa Cucumber
Chimichurri, Saffron Yogurt
Smoked Pekin Duck Breast 28
Sweet Potato Puree, Figs, Trumpet Mushrooms
Brandied Cherry Jus
NC Black Sea Bass 30
Marble Potato, Charred Shishito, Fennel Confit
Bouillabaisse Broth, Grilled Bread With Romesco
NC Flounder 28
Northern White Bean Cassoulet, Local Escarole, Rosemary
Sweet Corn, Mushroom Duxelle
Prime Ribeye Cap 42
Sweet & Sour Corn, Robuchon Potato Puree
Caramelized Vidalia Onion, Red Wine Jus
True Japanese A5 Wagyu Beef 110
Alaskan King Crab, Yuzu Butter, Pickled Mustard
Red Wine Jus
No Substitutions
New Charlotte Concept Opening Late 2018
Bill & Anita Greene / Owners
EST. 2005
*consuming raw or undercooked meats & fish may
Increase your risk of foodborne illness
Summer Tasting Menu
AMUSE
AHI TUNA SASHIMI
DAIKON KIMCHI
S.C. PEACH & CUCUMBER SALAD
FETA CHEESE, MINT, BABY ARUGULA
Arnaud Lambert “Breze” Cremant Rose NV
Loire, France
STEAMED SNAPPER
NAPA CABBAGE, SEA BEAN
YUZU KUSHO
Jean Marc Brocard Bourgogne Blanc 2015
Burgundy, France
48 HOUR SHORT RIB OF BEEF
SMOKED HOLLANDAISE, SPINACH PUDDING
CRISPY POTATO
Casa Gran Del Siurana GR – 174 2016
Priorat, Spain
SPICED POACHED BANANA
BROWN BUTTER & PECAN
VANILLA WAFER, MILK FOAM
MILK CHOCOLATE ICE CREAM
Capuchina Vieja Sol Moscatel Dulce 2016
Malaga, Spain
Sixty - Five Dollars
Wine Pairings Additional Thirty Dollars
participation from the entire table