Menus

Sample Menus.

Items May Vary by Season.

First

Blue Crab “Beignets” 17
Fresh Horseradish & Dill

*Big Eye Tuna Sashimi 18
Charred Avocado, Shoyu Fresno Chili, Yuzu

Charcoal Grilled N.C. Shrimp 15
Smoked Paprika, Eggplant Caponata, Argumato

Salad of Little Gem Lettuce 13
Green Goddess, Poached Pear, Crumbled Bleu, Spiced Pecans

Smoked Cauliflower Soup 11
Morels, Lobster

Salt Roasted Beets 12
Citrus, Charred Harissa Cucumber, Marcona Almonds, Smoked Ricotta

Second

Cheshire Pork Belly 13
Bok Choy, Miso Glaze, Charred Scallions
Kimchi Porridge

*Garganelli “Carbonara” 15
Cauliflower Cream, Spring Peas, 62-Degree Farm Egg, Guanciale

Charred Spanish Octopus 17
Squid Ink Bucatini, Spiced Saffron Tomato, Bone Marrow
Vinegar Kale

Main

48-Hour Short Rib “Pastrami” 28
Truffled Potato Mousseline, Pickled Pepper Relish,
Smoked Bearnaise

Ora King Salmon 32
Glazed in Local Honey & Tamari
Barbeque Yams, Beech Mushrooms, Grilled Bok Choy

Iberico “Secreto” Pork 36
Fried Potato, Charred Lettuces, Stracciatella
Sauce of Dates & Manazanilla Sherry

Smoked Duck Breast 30
Rosemary Napa Cabbage, Morels
Snap Peas, Beet & Pear Coulis
Marcona Almonds

Coconut Curry Seafood Stew 27
NC Shrimp & Mussels, N.C. Catch
Green Papaya

Halibut 32
Chanterelles, Asparagus, Sunchoke Puree & Oxtail
Nasturtium

*Ribeye Cap 42
Truffled Potato Mousseline, Spring Vegetables
Mushroom Bordelaise. Pickled Celery

Side

Pimento Cheese Scones 12
Pepper Jelly / Sorghum Butter
Baked To Order / 8 Minutes

No Substitutions
New Charlotte Concept Opening Late 2018

Bill & Anita Greene / Owners
EST. 2005

*These items may be undercooked, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

CHEF’S TASTING MENU

AMUSE BOUCHE
TUNA POKE
SHOYU VINAIGRETTE
YUZU FOAM

1ST
GRILLED ASPARAGUS & RADICCHIO
HERITAGE FARMS COUNTRY HAM
WHITE BALSALMIC AND RAISIN GASTRIQUE
2017 CRAGGY RANGE SAUVIGNON BLANC
TE MUNA ROAD
MARTINBOROUGH, NEW ZEALAND

2ND
STEAMED RED SNAPPER
YUZU KUSHO, SPICED MUSHROOMS “FONDUE”,
GLAZED CABBAGE, SHOYU DRESSING
2016 ALBERT BICHOT
WHITE BURGUNDY, MACON VILLAGES

3RD
PORK CHEEKS
FARRO RISOTTO, BEECH MUSHROOMS, SPRING ONION
SALSA VERDE
2017 GR-174 GARNACHA BLEND
PRIORAT, SPAIN

4TH
VANILLA-LIME SPONGE CAKE
HONEY, CHAI TEA MILK FOAM, VANILLA CRUMBLE
MATCHA ICE CREAM
2016 ROYAL TOKAJI COMPANY LATE HARVEST
TOKAJ, HUNGARY

PARTICIPATION FOR THE ENTIRE TABLE
SIXTY DOLLARS
WINE PAIRING ADDITIONAL THIRTY-FIVE DOLLARS