Restaurant Week



2013 Charlotte’s

Restaurant Week Menu


Boiled Peanuts for the table


First Course

Sweet Corn, Leek & Basil Crab Cake - pickled okra-corn salsa

Buckle Farms Organic Greens - strawberries, barrel aged feta, pine nuts, aged balsamic

Farmer’s Market Tomato Stack - baby arugula, fresh shell beans, goat cheese fondue

House-Cured Salmon Carpaccio - pickled watermelon, cucumber & mint vinaigrette

Korean-Style Short Rib Taco - cabbage slaw, Sriracha, sesame aioli

Entree (choice of one)

Pan-Seared Wild Salmon - three-bean salad, sweet corn puree, cherry tomatoes, house-smoked bacon & basil aioli

Skillet Roasted Liberty Farms Duck Breast - roasted peaches, charred eggplant, baby spinach, black-eyed peas, sweet & sour duck jus

Eden Farms “Pork & Beans” - mess o’ greens, bacon-jalapeno cornbread & pickled chow chow

The Liberty Carpetbagger - skillet roasted sirloin steak, oyster butter, garlicky spinach & red wine reduction

Dessert (choice of one)

Carolina Stonefruit Cobbler - sugar cookie crust

Salted Caramel Budino - chocolate cookie crust

Summer Berry Bread Pudding - crème anglaise & framboise

Sweetgrass Dairy Cheese Plate - fruit & crackers