Charlotte’s Restaurant Week

2012

Menu

1^st Course

Potato, Leek & Velvety Oyster Soup with

Caviar Cream & Frizzled Leeks

Fried Green Tomato “BLT” with House-Cured Bacon,

Tender Greens & Maytag Blue Cheese Dressing

Salted Duck Legs, Baby Green Beans, Sheep’s Milk “Gnudi”

 & Oven-Roasted Winter Tomato Sauce

Poutine

Aka. “Cheese Fries” with Wisconsin Fontina Cheese Curds,

Kennebec Hand-Cut Fries & Black Angus Short-Rib Gravy

Seared Jumbo Sea Scallop with Fresh Hearts of Palm Salad,

Haricot Verts, Shiitake Mushrooms & Walnut Vinaigrette

2^nd Course

Herb Fired Black Market Cod with Cauliflower-Lobster Gratin,

Baby Organic Spinach, Apple & Horseradish Salsa Verde

Pan Roasted Poulet Rouge Stuffed Chicken Breast with Goat Cheese, Sundried Tomatoes & Spinach, Caramelized Leek & Wild Mushroom Bread Pudding

Benton’s Bacon Wrapped Jumbo Shrimp with Hoppin’ John

Risotto & Sweet Corn Chow Chow

Skillet Roasted Free Range Pork Chop with Field Peas, Chick Peas,

Winter Greens, Ham Hock & Potlicker Stew

Smoked Paprika-Rubbed Kobe Skirt Steak with Fried Yukon Gold Potatoes,

Marinated Sweet Peppers & Sage

3^rd Course

Sticky Toffee Pudding with Caramelized Bananas & Candied Walnuts

Chocolate-Butterscotch Budino with Sea Salt Caramel, Fresh Cream

Warm Apple-Cheddar Crumble Tart with French Vanilla Bean Ice Cream

Mini Red Velvet Cupcakes with Cream Cheese Frosting