Thanksgiving Dinner
Nov
23
12:00 PM12:00

Thanksgiving Dinner

$35 for adults, $12 for kids (ten & under)

Noon-6pm (last reservation)

Make Reservations Here

 

 

Thanksgiving 2017

 

1 st  Course

Roasted Butternut Squash Soup...Caramelized Pears, Candied Pecan, Preserved Duck and Pumpkin Seeds

Crispy Fried Bluepoint Oyster Salad...Baby Tender Greens, Herb Crepe, Bacon & Buttermilk Dressing

Baby Arugula, Pickled Shrimp and Goat Cheese Salad...Roasted Beets, Port Glazed Pears, Bacon-Sherry Dressing

Smoked Trout & Jumbo Lump Crab “Cake” ...Melted Leek and Farro Risotto with Sundried Tomato Butter

Roasted Pumpkin Gnocchi...Braised Oxtails, Wild Mushrooms, Over-Night Tomatoes, Crispy Sage&Brown Butter Vinaigrette


2 nd Course

Belle & Evans Heritage Bronze Turkey....Baby Green Beans, Smashed Potatoes, Cranberry-Ginger Relish and Stuffing of Cornbread, Surry Sausage and Apples, Turkey Pan Gravy

Slow Roasted Prime Rib of Beef ... Creamed Baby Spinach, Roasted Fingerling Potatoes, Horseradish Cream, Caramelized Onion Gravy & Gruyere Herb Popovers

Duo of Heritage Breed Duroc Pork... Country Ham wrapped Pork Tenderloin and Smoked Bacon “Mac ‘n’ Cheese”, Apple-Chestnut Chutney and Creamy Collard Greens

Faroe Island Wild Salmon... Honey-Mustard Glaze, Roasted Brussels Sprouts with Pancetta and Cream, Sweet Potato Farro, Balsamic Onion Marmalade

Sweets

Salted Caramel Budino with Chocolate Cookie Crust and Whipped Cream

Pumpkin Cheese Cake with Maple Whipped Cream, Toasted Hazelnut Anglaise

Pecan Pie Bread Pudding with Sweet Potato Caramel Sauce

Warm Chocolate Cake with French Meringue, Mocha Chocolate Sauce, Coffee Anglaise

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Jun
1
6:30 PM18:30

Cigar City Dinner

Join us for a very special beer dinner with Cigar City.  You'll get to try 5 of their award winning beers, including the uber-rare Marshall Zhukov 2016 (100 pt rating), paired with Chef Tom's perfectly matched cuisine! Only $40 per person.

 BUY A TICKET  

Menu

Upon Arrival...Nibbles!

Organic Deviled Eggs w/ Candied Bacon, Chives, Tomato Jam, Chopped Chicken Liver on Toast, Devils on Horseback

Cigar City Florida Cracker, Belgian White

 

First Course

Gulf Shrimp & Blue Crab Towers

Heirloom Tomato Salad, Bacon & Cornbread Buttermilk Vinaigrette

Cigar City Tampa Lager

 

Second Course

Wild Striped Bass

Sweet Pea & Lady Pea Succotash with Citrus Vinaigrette

Cigar City Jai Alai IPA

 

Third Course

Peppercorn-Crusted Black Angus Short Ribs

Pickled Cherry Peppers, Charred Spring Onions & White Anchovies

Cigar City Maduro Brown Ale

 

Fourth Course

Salted Chocolate Truffles

Cigar City Zhukov Imperial Stout 2016

 

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Easter Brunch
Apr
16
12:00 PM12:00

Easter Brunch

ONLINE RESERVATIONS

Join us from 12-7 for Charlotte's Best Easter Brunch.  Executive Chef / Owner Tom Condron has a fantastic three course meal in mind for your family.  Scottish Salmon, Prime Rib, Fried Chicken & Waffles, and many more of your favorites!  We are proud to say we have been South End's Easter destination for the last eight years!  You can view the menu below...

$30.95 for Adults and $10.95 for kids (entree & dessert).

EASTER BRUNCH 2017

Freshly Baked Buttermilk Biscuits for the Table Local Honey, Sea Salt, French Butter

FIRST COURSE

Seafood Gumbo Oysters, Shrimp, Andouille & Rice

Carolina “Crab Cake” Jumbo Lump Crab & House Smoked Brook Trout, Chow-Chow & Honey Mustard Aioli

Early-Boy Tomato “BLT” Salad Local Burrata Mozzarella, Sourdough Croutons, Arugula, Applewood Smoked Bacon

Spring Garden “Bowl” Salad English Peas, Grains, Carrots, Beets, Mushrooms, Endive, Watercress, Lemon Vinaigrette

Fresh Hearts of Palm Salad Pickled Shrimp, Baby Green Beans, Shiitake Mushrooms, Citrus Vinaigrette

 

SECOND COURSE

Cage-Free Country Omelette Benton’s Ham, Sweet Grass Cheddar, Spinach, Roasted Tomatoes, Roasted New Potatoes, Arugula-Spring Onion Salad

“Chicken & Waffles” Joyce Farm’s Chicken with Herb-Pecan Waffle, “Sunny-Up” Egg, Sirracha Honey, Southern Braised Greens & Apple Smoked House Bacon

Maverick Grits Maine Lobster, Sea Scallops & Jumbo Shrimp with Mushrooms, Oven-Roasted Tomatoes, Fried Egg, Tasso-Cream Gravy Skillet

Roasted Wild Scottish Salmon Spring English Peas & Jumbo Lump Crab Risotto, Baby Carrots, Caramelized Sweet Onions & Watercress Salad Bourbon-Braised Local

Berkshire Pork Tenderloin Baby Green Beans, Prosciutto, Smoked Gouda Macaroni and Cheese, Southern Chow-Chow & Ham Hock Glaze

Roasted Piedmontese Prime Rib of Beef Fully-Loaded Kennebec Baked Potato, Broccoli, Cheese, Bacon, Chives & Natural Pan Juices

 

SWEETS

Salted Caramel Budino Butterscotch Pudding, Cookie Crust, Chantilly Cream

Valhrona Flourless Chocolate Cake Framboise Raspberries, Chocolate Sauce, French Meringue South Carolina

Strawberries & Cream Buttermilk Sweet Biscuits, Rhubarb Jam, Grand Marnier Spring

Fruit Cobbler Seasonal Fresh Berries, Maple-Pecan Cookie Crumble, Brown Sugar Cream

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Great Wagon Road Distillery & Hidden Beer Collection Dinner
Sep
24
6:30 PM18:30

Great Wagon Road Distillery & Hidden Beer Collection Dinner

Saturday, September 24th at 630pm

 Purchase Ticket

See Menu

Join us as Chef Tom Condron hosts our friends from Great Wagon Road Distillery.  GWR has been a great addition to the locally crafted scene here in Charlotte.  You'll get a chance to try their wares paired with Chef Tom's food and some rare beers from The Liberty's cellar, including the ultra-rare Ad Idem from Wicked Weed and Lost Abbey.

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Cooking Class:  Irish Culinary Heritage
Mar
14
10:00 AM10:00

Cooking Class: Irish Culinary Heritage

Buy Ticket

Executive Chef/Owner of The Liberty and Lumiere, Chef Tom Condron, goes back to his roots with his latest cooking class "Irish Culinary Heritage".  On March 14th at 10am, you'll eat your way through Ireland in one seating!  Each course is demonstrated by Tom, and then you get the opportunity to try it, paired with and appropriate adult beverage.  The class will be sold out and is limited.  You can purchase a ticket online using the link above...

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Jan
16
to Jan 25

Queens Feast Restaurant Week

The Liberty Gastropub

Queen’s Feast 2015

$30 for 3 courses

 

1st Course

 

 BEANS, GREENS & GRITS

Potted Gulf-Coast Shrimp & Toast

 

FRIED GREEN TOMATO “BLT”

Fried Oysters, Crisp Prosciutto, Organic Greens, Buttermilk Herb Dressing

 

PAD THAI PIG EARS

 Tamarind Chile Sauce, Peanuts, Scallions, Eggs, Sprouts, Mint & Cilantro

 

BBQ JUMBO SHRIMP

Dixie Beer, Garlic Confit, Creole Spices, Butter & Toasted Garlic Bread

 

 

2nd Course

 

NEW ENGLAND LOBSTER ROLL

 Brioche Bun, Old Bay Kettle Chips, Sea Salt & Lemon

 

“CHICKEN AND DUMPLINGS”

Springer Mountain Chicken, Ricotta Gnocchi, Wild Mushrooms,

Spicy Cress & Herb Veloute

 

STED LOCHE DUART SCOTTISH SALMON

Peeky-Toe Crab, Melted Leeks & Baby Swiss Chard,

Confit of Fingerling Potatoes

 

 “THE LUCKY PIG”

Slow roasted suckling pig, French crepes, pickled pineapple,

Chile roasted peanuts, pickled jalapeno, lettuce cups, & more

Some assembly required

 

IRISH HILLS BUTCHER STEAK

 Creamed Baby Spinach, Roasted Mushrooms, Crushed Potatoes,

Green Peppercorn Sauce & Fried Local Egg

 

 

3rd Course

 

SEA SALTED CARAMEL “BUDINO”

 Chocolate Cookie Crust & Fresh Cream

 

FRIED MARS BAR

French Vanilla Ice Cream & Valhrona Chocolate Sauce

 

WARM APPLE & BUTTERSCOTH COBBLER

Pecan Streusel and Vanilla Ice Cream

 

WARM CHOCOLATE CAKE

French Meringue and Chantilly Cream

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Jul
19
10:00 AM10:00

July Cooking Class "The Southern Artisan Table"

Chef Tom's next cooking class will be July 19th at 10am:  "The Southern Artisan Table:  Food for Life!"

 

You can purchase tickets here.

FIRST COURSE

 

HEIRLOOM TOMATO SALAD “BLT”

Goat Lady Dairy Goat Cheese, Smoked Bacon,

 Rosemary Aioli, Tega Hill’s Petite Basil and

 Niece’s Yellow Tomato “Gazpacho”

 

SECOND COURSE

 

NORTH CAROLINA SAGE BRINED WHITE CHESHIRE BREED PORK CHOP

Country Style Green Beans, Anson Mill’s Heirloom Farro Piccolo Risotto,

 Blueberry Espilette Chutney

 

Third Course

 Olive & Sinclair Slow Roasted Chocolate

Anatomy of a Classic “Moon Pies” 

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Jun
15
11:00 AM11:00

Father's Day Brunch!

FIRST FLAVORS

 

FRIED GREEN TOMATOES goat cheese, pepper coulis, basil   8.50

 

PIMENTO CHEESE hearts of celery, house-pickles, pepper jelly, crackers   6.50

 

DEVILED MARKET EGGS country ham, bird eye peppers, pickle   5

 

CLEMON BLUE CHEESE CHIPS scallions, sea salt, buttermilk dressing   7.50

 


CRISPY DILL PICKLE CHIPS sea salt, herbs, sirracha ranch dressing   7.50

 

 

 

SOUPS & NEW SOUTH SALADS

(add chicken or shrimp, fried or sautéed to any salad for an additional 7.50)

 

SOUP OF THE DAY   3.95 cup  /  6 bowl

 

SHE-CRAB SOUP fresh cream, sherry   5.50 cup  /  7.50 bowl

 

MIXED BABY LETTUCES pecans, tomatoes, lemon vinaigrette   7

 

CAESAR SALAD parmesan-herb croutons, fried okra, soft-boiled egg   8.25

 

LOCAL STRAWBERRY SALAD butter lettuce, arugula, barrel feta, pickled red onions,

 spiced pecans, red wine vinaigrette   9

 

BEST BETWEEN BREAD

 

LIBERTY PUB BURGER black angus fresh grind ½ lb patty, sweet grass cheddar, big bacon,

balsamic roasted onions, ripe tomatoes, crisp lettuce, house pickle, herb aioli   11

 

“CRUNCH” BURGER house-pimento cheese, jalapeno bacon, ripe tomatoes, crisp lettuce,

herb aioli, piled high with house-made potato chips   12.75

 

ORGANIC FRESH MADE VEGGIE BURGER goat cheese, peppers, onions, avocado   11

 

BBQ PORK SANDWICH brioche roll, creamy slaw, house-pickles, Western “Q” sauce   10

 

BEER BATTERED FISH SANDWICH tartar, creamy slaw, lemon, lettuce, tomato   10.50

 

BRUNCH SPECIALTIES

 

CINNAMON FRENCH TOAST smoked bacon, strawberries, pecans, fresh whipped cream   8

 

SMOKE-ROASTED BRISKET BENEDICT creole hollandaise, spinach, white cheese grits   11

 

BUTTERMILK FRIED CHICKEN & WAFFLES pure maple syrup. Smoked bacon, fried egg   15

 

SOUTHERN-STYLE BREAKFAST cheddar soft scrambled eggs, grits, aplewood-smoked bacon   10

 

FRENCH COUNTRY OMELETTE goat cheese, bayonne ham, spinach, tomatoes, country potatoes   12

 

CRAB CAKE HASH fingerling potatoes, over easy eggs, hollandaise, tomato relish   15

 

BBQ PORK BENEDICT coleslaw, BBQ hollandaise, cheese grits   10

 

FARMSTEAD VEGGIES asparagus, grains, portobello, fingerlings, arugula salad   11

 

SHRIMP & GRITS sweet sausage, pepper relish, mushrooms, over-easy egg, tasso gravy   14

 

PECAN CRUSTED TROUT baby green beans, mashed potatoes, peach chutney, lemon butter   17

 

SCOTTISH SALMON organic farro risotto, peas & carrots, mushrooms, arugula   18

 

SKILLET ROASTED BUTCHER STEAK “FRITES” charred asparagus, house-cut fries, hollandaise   18

 

ON THE SIDE

 

apple smoked bacon 4  /  stone ground grits 4  /  grilled asparagus  5

farro risotto 6  /  mac-and-cheese 5  / hand-cut fries 4

skillet potatoes 3  /  two eggs 3  /  mashed potatoes 4

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June Cooking Class
Jun
14
10:00 AM10:00

June Cooking Class

The French Summer Table...  Taste of Southern French Farmer's Market.

$35 per person advanced purchase ($40 at the door if space available).

Purchase Ticket

French Country Cooking Class

 

 

FIRST COURSE

 

Sweet Silver Queen Corn Soupe

French Crab Cake & Petite Herbs

 

 

SECOND COURSE

 

Classic Country French

“Coq au Vin”

  

THIRD COURSE

 

Peach Clafouti

French Vanilla Ice Cream

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Sierra Nevada Dinner
Apr
22
7:00 PM19:00

Sierra Nevada Dinner

Sierra Nevada's Bill Manley to lead dinner and discussion...  $45 per person.  Reservations:  704.332.8830

Sierra Nevada Dinner

Reception

Pork Belly Slider with Apple Butter,

Tomato Jam and Curry Slaw

Sierra Nevada Nooner

 

1st Course

Pan Roasted Maine Diver Scallops with English Peas,

Bacon Lardons, Pea Tendrils & Heirloom Carrots

Snow Wit White IPA

 

2nd Course

Classic “Steak au Poivre” with Duck Fat Smashed Fingerling Potatoes,

Spring Wild Asparagus, Crispy Vidalia Onions &

Creamed Morel Mushrooms

Harvest Single Hop IPA

Brewed with Yakima #291 Hops &

Blindfold Black IPA

 

3rd Course

Butterscotch Budino

Chocolate Cookie Crust, Cream & Sea Salt Caramel

Barrel Aged Bigfoot

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Apr
20
11:00 AM11:00

Easter Brunch

$26.95 per person ($9.95 for kids 10 and under).  Reservations strongly recommended.  Please call 704.332.8830 to make yours, or 

 Online Reservations

 

 

 

Easter Brunch Menu

 

Freshly Baked Buttermilk Biscuits

for the Table

 

 

First

 

Chilled English Spring Pea Soup, Maine Lobster Fritters,

Mint & White Truffle Oil

 

Crab Two Ways…Jumbo Lump Crab Cake & Creamy She Crab Soup

 

Spring Salad with Organic Baby Greens, Toasted Almonds,

Fried Sweet Grass Camembert Cheese & Marinated Strawberries

 

London Style Smoked Salmon with Potato Herb Blini, Caviar Cream,

Pickled Red Onions, Capers & Watercress Salad

 

Fresh Hearts of Palm Salad, Roasted Shiitake Mushrooms,

Baby Green Beans & Creamy Herb Vinaigrette

 

Tasting of Southern Cured Ham with Pimento Cheese,

Pepper Jelly, Peach Mostarda, Grilled Peasant Bread

 

 

Main Course

 

Cinnamon Brioche French Toast with Carolina Strawberries, Creamy Banana Mascarpone, Toasted Almonds, English Bangers, Apple Smoked Bacon

 

Cage-Free Country Omelette with Benton’s Ham, Sweet Grass Cheddar,

Spinach, Roasted Tomatoes, Breakfast Potatoes, Arugula-Fennel Salad

 

Charleston Shrimp & Grits, Fresh Jumbo Shrimp, Sweet Sausage, Tomatoes, Mushrooms, Anson Mill’s Stone Ground Creamy Grits & Sunny-Side Organic Egg

 

“Chicken & Waffles” Pan Fried Ashley Farm’s Natural Chicken with Herb-Pecan Waffle, Tupelo Honey, Southern Braised Greens & Apple Smoked House Bacon

 

Skillet Roasted Wild Scottish Salmon, Spring Artichoke & Jumbo Lump Crab Risotto,

 Baby Carrots, Caramelized Sweet Onions & Watercress Salad

 

24 Hr Slow Roasted Southern Ham with Sautéed Baby Green Beans, Smoked Gouda Macaroni and Cheese, Apple-Cinnamon Chutney & Ham Hock Glaze

 

Roasted Piedmontese Prime Rib of Beef with Fully-Loaded Kennebec

Baked Potato, Broccoli, Cheese, Bacon, Chives & Natural Pan Juices

 

 

Sweets

 

Salted Caramel Budino

 Flourless Chocolate Cake with Chocolate Sauce

Praline Cheesecake with warm caramel

Bourbon Pecan Pie

 

View Event →
Jan
17
to Jan 26

Queens Feast-Charlotte Restaurant Week

We hope you can join us for Restaurant Week!  3 Courses for just $30!  Reservations are strongly suggested.

 

                               Queen’s Feast Menu                                  

Restaurant Week 2014

 

FIRST

 

Berkshire Pork Belly “Hushpuppies”

Bok Choy Kimchi & Korean Barbecue Sauce

 

Crispy South Carolina Duck Wings  

Garlic Honey Dip, Celery Root & Apple Slaw

 

Jumbo Lump & Smoked Trout Crab Cake

Quinoa, Tomatoes & English Peas

 

Baby Iceberg Salad

Maytag Bleu Cheese Dressing, Pork Cracklings

La Quercia Smoked Prosciutto, Croutons & Tomato Jam

 

Brew Master’s Plate

Hand Cranked Sausage, House Pickles, Spicy Mustard

Fresh Baked Pretzel, Tillamook Pimento Cheese Fondue

 

MAINS

 

Slow Cooked 48 hr. Black Angus Short Ribs  

Whipped Parsnips, Winter Broccoli, Slow Roasted

Tomatoes & Wild Mushroom Gravy

 

Carolina Speckled Trout & Shrimp Stew  

Potatoes, Farmer’s Market Egg, Bacon Fat Croutons,

Arugula & Balsamic Onion Salad

 

Bone-In Cheshire Heritage Breed Pork Chop  

Organic Farro Risotto, Roasted Heirloom Carrots,

Vinegar Peppers & Bourbon Pork Jus

 

Southern Fried Cornish Game Hen

Braised Winter Greens, Slow Cooked “Pork & Beans”,

Clover Honey & Hot Sauce Dip

 

“Maverick Grits”

Shrimp, Lobster & Scallops with House Andouille,

Charred Pepper Relish, Anson Mills Creamy Grits & Local Sunny-up Egg

 

“Steak & Potatoes”  

butcher’s cut steak with truffle steak cut fries, bleu cheese,

garden salad & red wine reduction

 

SWEETS

 

Warm Chocolate Cake

Chantilly Cream & Chocolate Sauce

 

Crème Brulee Cheese Cake

 

Salted Caramel Budino

Chocolate Cookie Crust & Fresh Whipped Cream

 

Big Apple Pie

Vanilla Ice Cream

 

Tasting Menu ….$30.00

View Event →
Dec
31
5:00 PM17:00

New Year's Eve!

NYE Menu 

TIN OF SOUTHERN CORNBREAD MUFFINS…4

Bacon, Jalapeno & Maple

 

 

HOUSE MADE FRESH PRETZELS

 

Single Order (2)    7          Bucket to Share (5)   14

 Cheddar Beer Fondue, Spicy House Mustard, Maldon Sea Salt

 

 

URBAN WINTER BITES…Unleash the Appetite!

 

House Pickle Plate…Sweet Bread & Butter Pickles, Hops infused Sour Pickles,

Fresh ½ Sour Pickles, Pickled Peppers & Pickled Green Tomatoes   5

 

 

Southern Pork “Popcorn”   5

Bacon in a Glass & Peanut Butter…5

 Pimento Cheese & Biscuits…5

Warm Clemson Blue Cheese Chips…7

Crispy Fried Dill Pickle Chips7

“Devils on Horseback”…7

 

 

 

 

Worldly Cheese Plate for the Table   14

Assorted Cheese’s from Artisan Cheese Makers

orange blossom honey, apples, pepper jelly & fresh baked bread  

 

 

POUTINE….”GROWN-UP CHEESE FRIES”

Hand-cut duck fat fries w/ cheddar cheese curds & short rib gravy…7

 

 

Add…Smoked BBQ Pork…$2   Braised Beef Short Ribs…$4   Butter Poached Lobster…$8

 

“Out of Control” Poutine with BBQ Pork, Short Rib Bordelaise, Caramelized

Onions, Goat Cheese, Fried Local Egg & Cheddar Cheese Curds…18

(For the Table to Share)

 

 

SMALL PLATES

 

Different Soup…Almost Every Night   5

 

Roasted Tomato Bisque w/ grilled cheese sandwich   9

 

Simple Local Organic Salad…tomatoes, cucumbers, lemon herb vinaigrette   7

 

Seafood Gumbo w/ shrimp, crawfish & oysters, house andouille & rice   (bowl) 8  /  (supper) 14

 

Iceberg Salad with crisp bacon, blue cheese, balsamic onion & buttermilk dressing   8

 

 

Crispy Goat Cheese Croquettes w/ salted roasted beets, balsamic-honey dressing   9

 

Organic Arugula Salad w/ poached winter pears, toasted almonds, blush vinaigrette   8

 

BBQ Pork “Hushpuppies w/ creamy coleslaw, maker’s mark barbecue sauce   8

 

Crispy California Calamari “Fries” with hot garlic sauce, herb aioli & curry slaw   10

 

Carolina Jumbo Crab Cakes with tomato fondue, baby watercress & mustard aioli   14

 

Korean Pork Belly Sliders, kimchi, ginger-soy glaze, tomato-chile jam  8

 

Bowl of “Angry” PEI Mussels with smoked tomatoes, arbol chile, angry

bastard ale, grilled lemons & bread for soppin   9  (add fries…3)

 

 

EAT WELL / DRINK WELl

 

 

 

 

 

SUPPER

 

 

Ashley Farm’s Chicken & Dumplings with baby organic carrots, English peas,

roasted mushrooms, baby spinach, gnocchi & rich chicken nage   15

 

Lobster Macaroni & Cheese… butter poached Maine lobster, white truffle,

cheddar, fontina, gruyere cheeses & duck-fat bread crumbs   14

 

Roasted Wild Scottish Salmon organic farro risotto, roasted butternut squash,

caramelized Brussels sprouts, wild mushrooms & red wine reduction   24

 

Maverick Grits…fresh Carolina shrimp, Maine scallops & Maine lobster

with stone-ground white grits, sweet sausage, peppers,

onions & poached farmers egg   21

 

Kobe Beef Braised Short Ribs with horseradish mash potatoes, broccoli rabe

 & wild mushroom reduction sauce   18

 

Guinness Battered Fish & Chips with malt vinegar, tartar sauce

Creamy coleslaw & hand-cut fries   15

 

Pecan Crusted Speckled Trout w/ baby green beans, mashed potatoes,

spicy peach chutney & honey lemon butter   17

 

Colorado Lamb Sugo with rigatoni pasta, braised lamb shanks,

Brussels sprouts, caramelized butternut squash, tomato cream

& shaved pecorino Romano cheese   15

 

Steak & Sauce…Butcher Cut Steak, roasted garlic A2 sauce (it’s like A1 but twice as good),

 blue cheese butter & hand-cut duck fat truffle fries   19

 

Skillet Roasted “Hammered” Berkshire Pork Chop, roasted sweet potato hash,

baby green beans, apple chutney & hard cider pork jus   19

 

The Carolina Pig “Burger”…berkshire pork & black angus beef w/ pepper jack,

 candied smoked bacon, chipotle aioli & tomato jam   12

 

Liberty Dinner Burger…Fresh ground dry-aged prime beef with Sweetgrass dairy cheddar,

house-cured maple smoked bacon, balsamic caramelized onions, herb aioli,

 crisp lettuce, hot house tomatoes & hand-cut Kennebec fries   14

 

Southern “Crunch” Burger…house pimento cheese, jalapeno molasses bacon, griddled onions

Crisp lettuce, marinated tomatoes & piled high with house chips   15

 

Colorado Naturally Raised Lamb Burger…grilled eggplant jam, whipped barrel aged feta,

crisp romaine, red onions, cumin aioli & sweet potato fries   15

 

SIDES   $4

 

 

Yukon mashed potatoes

Roasted Brussels Sprouts

Kennebec hand-cut fries

 

Sautéed baby green beans

Farmer’s market organic farro

Roasted Butternut Squash

 

Roasted Mushrooms

Roasted Fingerling Potatoes

Root Vegetable Hash

 

Full Service Catering in our Private Dining Rooms, English Style Bar

& Off-Site Available, Please Call 704.3328989

www.thelibertycharlotte.com

 

*WARNING CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH,

OR EGGS MAY INCREASE YOUR RISK OF FOODBORN ILLNESS

View Event →
Nov
28
11:00 AM11:00

Thanksgiving Dinner

Thanksgiving Dinner

$29.95 per person, 11am until 6pm (last reservation) 

Click here for Reservations! 

 

1st Course

Roasted Butternut Squash Soup 

Caramelized Pears, Candied Pecan, Preserved Duck and Pumpkin Seeds

Crispy Fried Oyster Salad

Baby Tender Greens, Prosciutto Crisp

Baby Arugula and Goat Cheese Salad

Roasted Beets, Port Glazed Pears, Bacon-Sherry Dressing

Smoked Trout & Jumbo Lump Crab “Cake” 

Melted Leek and Farro Risotto with Sundried Tomato Butter

“Eggs and Bacon” 

Crispy Maple & Orange Glazed Pork Belly with Brioche French Toast, Farmer’s Market Egg, Apple Butter & Sorghum-Fig Glaze

 

2nd Course

Belle & Evans Heritage Bronze Turkey

Baby Green Beans, Whipped Potatoes, Cranberry-Ginger Relish a Stuffing of Cornbread, Surry Sausage and Apples, Turkey Pan Gravy

Slow Roasted Brasstown Farms Prime Rib of Beef 

Creamed Baby Spinach, Fork Smashed Fingerling Potatoes, Horseradish Cream, Caramelized Onion Gravy & Gruyere Popovers

Duo of Heritage Breed Duroc Pork

Country Ham wrapped Pork Tenderloin and Honey Glazed Ham “Mac ‘n’ Cheese”, Apple-Chestnut Chutney and Collard Green Marmalade

Wild Scottish Salmon 

 Honey-Mustard Glaze, Roasted Brussels Sprouts with Bacon and Cream, Sweet Potato Farro, Balsamic Onion Marmalade

 

Sweets

Salted Caramel Budino with Chocolate Cookie Crust and Whipped Cream

Warm Chocolate Torte & Milk Chocolate Sauce

Warm Pecan Pie with Hard Cider Caramel

Pumpkin Cheese Cake with Pumpkin Seed Brittle & Crème Anglaise

View Event →
Aug
10
10:00 AM10:00

Cooking Class: High Heat

Recipes from Florida's Gulf Coast (spiny lobsters, stone crab claws, fresh heart of palm & more)

$35 per person, call 704.332.8830 to reserve a spot!

The class syllabus:

Florida Spiny Lobster Fritters

Fresh Hearts of Palm Salad with Southern Pickled Shrimp

Pasture Prime Strip Steak

Key Lime Cheese Cake

 

 

 

 

 

View Event →