Our Picks from Queen’s Feast – Charlotte Restaurant Week, Menus included.

Now THIS is the most wonderful time of the year.
Queen’s Feast – Charlotte Restaurant Week [the Winter Edition] starts on Friday, January 16 and runs thru Sunday, January 25, 2015.

Three Courses for $30 at over 100 local restaurants.  This is the time to try that pricey place you’ve always wanted to go to, or someplace new you’ve heard buzz about, or even an old favorite you haven’t visited in a while.  We selected our “picks” based on these criteria, along with which ones look like you’ll get the biggest bang/options for your  30 bucks. [hello Frans and Bistro La Bon!]  [please note, the photos below are NOT necessarily included in your 3 course choices, they are just to whet your appetite].

BISTRO LA BON – PLAZA MIDWOOD

First (choice of one)
Roasted Beets – goat cheese, passion fruit dressing
Tega Hills Farm Lettuce Salad – tomatoes, red onions, cucumber, EVOO, lemon juice
Soup of the Day

Second (choice of one)
Tapenade Trio – spinach cucumber yogurt, artichoke, ratatouille, house crisps
Crispy Avocado & Asparagus – sweet chili tamarind balsamic
Brie Brulee – apple, pepper jelly, toast
Goat Cheese-Stuffed Peppadew – honey balsamic
Prince Edward Island Mussels – leeks, saffron cream
Grilled Spanish Octopus – roasted eggplant, spinach, pepper
Scallops – almond-garlic cream

Third (choice of one)
Rack of Lamb – squash gratin
Lavender Chicken – cream of Savoy cabbage, Heritage Farms bacon
Pan-Seared Scottish Salmon – French green lentils
Swedish Meatballs – potato puree, lingonberry, traditional sauce
Creekstone Farms All Natural Filet Mignon – chive potatoes puree, roasted shallots
Saffron Risotto – mushroom, fennel, Brussels, carrots

Dessert (choice of one)
Vanilla Orange Crème Brulee
Flourless Chocolate Truffle Cake – with mango sorbet
Bourbon Brioche Bread Pudding – with caramel & vanilla ice cream

CARPE DIEM – ELIZABETH

Soup or Salad
Potato Soup – with a touch of truffle oil and duck bacon
Grilled Grape Salad – Romaine, arugula, grilled grapes, Bermuda onion, toasted pistachios, white balsamic reduction, blue cheese vinaigrette
Kale Salad – kale, spiced pecans, apples, pancetta lardons, roasted butternut squash, maple-apple cider vinaigrette
Warm Goat Cheese Salad Рmixed greens, hazelnut crust, wine-poached onions, apricot jalape̱o vinaigrette

Entree
Heritage Farms Pork Chop – sage and juniper brined, whipped sweet dumpling squash, Applejack Brandy-braised NC apples, apple demi
Buttermilk Fried Chicken Breast РYukon Gold mashed potatoes, saut̩ed spinach, shallot-black pepper gravy
Hanger Steak – grilled beef with creamed kale, OMB Copper ale-caramelized onions, crumbled blue cheese, and veal demi
Shrimp or Vegetarian Anson Mills Rice Grits – domestic shrimp or oyster mushrooms, Sea Island red peas, Swiss chard, cippolini onions, roasted garlic, aromatic white wine broth, aged Gouda

Dessert
Warm Cherry Cobbler – with buttermilk ice cream
Chocolate Crepe – filled with chocolate mousse, drizzled with salted caramel sauce and topped with chipotle pecan brittle chips
Vanilla Cr̬me Brulee Рwith a coffee nib biscotti

FRAN’S FILLING STATION – DILWORTH

Starter or Salad (choice of one)
Picnic Deviled Eggs
Chorizo Stuffed Dates – prosciutto-wrapped, with Moroccan tomato sauce
Cremini Mushrooms – escargot style with melted Roquefort
Bacon-Wrapped Tater Tots
Caesar Salad
Autumn Panzanella Salad – whole grain croutons, butternut squash, beets, roasted cauliflower & shaved Brussels sprouts in maple mustard vinaigrette

Main Plate (choice of one)
Flatbread (Main Plate for one or shared Starter for two)
• Fig, Goat Cheese & Brie
• Grilled Chicken – with basil pesto & roasted tomato
• Brussels Sprouts – with bacon, béchamel, red onion & chili flake
• Classic Pepperoni & Meatball
• Cheese Pizza Our Way – marinara, burrata, basil, Pecorino
• Tuscan Sun – roasted garlic, fresh spinach, dried tomatoes, artichoke hearts and black olives, topped with Feta cheese

Chicken Saltimbocca Рthinly pounded chicken topped with prosciutto & Gruyere in whole grain mustard sauce, cauliflower-potato puree & saut̩ed green beans
Fran’s Meatballs – over fresh pasta or braised greens, gooey cheese & grilled bread
Fish Tacos – spice-crusted catch of the day, fresh corn tortillas, chipotle cream, cabbage slaw & avocado
Balsamic Marinated Beef Tenderloin Skewers – Caesar salad, frites & garlic bread
American Lamb Burger – balsamic onions, basil aioli & good blue cheese
Pan-Roasted Salmon – orange miso glaze & roasted seasonal veggies
Butternut Squash Lasagna – whole wheat pasta, 5 cheeses & spinach
Fresh Linguine – Italian turkey sausage, shaved Brussels sprouts & walnuts with balsamic butter & aged Gouda
Cornmeal-Crusted NC Trout – with winter succotash & smoked tomato vinaigrette

Side to share or hoard (choice of one)
Braised Greens
5 Cheese Mac & Cheese
Slow-Roasted Tomatoes
Garlicky Green Beans
Shaved Brussels Sprouts – with toasted almonds & orange zest
Roasted Beets
Belgian-Style Frites
Cauliflower-Potato Purée

Dessert (choice of one)
Choose from our nightly selection

LUMIERE – MYERS PARK

Amuse
Roasted Butternut Squash & Truffle Bisque
Fresh-Baked Gougeres

First course (choice of one)
Warm Moroccan Dates Stuffed with Chevre – blood orange, hazelnuts, beetroot, bitter greens, citrus vinaigrette
Salt-Roasted Bosc Pear and Roquefort – toasted walnut relish, Port wine vinaigrette, watercress and gem salad
Belgium Endive and Heirloom Apple Salad – Serrano ham, candied pecans, creamy cave-aged tomme dressing

Second course (choice of one)
Angus Beef “Osso Bucco” – mushroom ravioli, fondant potatoes, glazed carrots, pearl onions and Bordelaise
Modern Duck l’ Orange – roasted breast, duck leg confit, braised fennel, pearl onions and Grand Marnier
Today’s Market Fish “Du Jour” – textures of artichoke, potato confit, petite herbs, celery root puree, and Alsatian-style dressing
Broken Arrow Ranch Wild Boar – braised cheeks with sweet potato, baby leeks, plums, and amaretti crumble

Third course (choice of one)
Warm Apple and Cr̬me Fraiche Tart Рbutterscotch crunch, Granny Smith ice cream
Warm Chocolate Cake – French meringue, white chocolate “pot de crème”
French Cheese Plate – honeycomb, brandied cherries, Marcona almonds

 

VIVACE – METROPOLITAN

First course (choice of one)
Burratta – grilled ciabatta, charred cherry tomato, basil, bagna cauda
Crispy Eggplant Pizzetta – caramelized onion, Taleggio, baby arugula
Little Neck Clams – smoked pork, Calabrese peppers, fennel brodo, rapini pesto

Entree (choice of one)
Prosciutto-Wrapped Pork Tenderloin – sage gnocchi, roasted garlic crema, tomato polenta
Branzino Al Cartoccio – baked branzino in parchment, mussels, tomato, leeks, Castelvetrano olives, vermouth
Spinach Pappardelle – winter vegetable Bolognese, butternut squash, crispy chestnuts, Parmesan

Dessert (choice of one)
Black and White Tiramisu – lady fingers, espresso, dark chocolate
Lemon Tart – toasted meringue, cactus pear marmaletta
Gelato

 

E2 EMERIL’S EATERY

Appetizer (choice of one)
Wood-Roasted Oysters – bacon, onion, spinach, Parmesan Reggiano
Emeril’s New Orleans-Style Gumbo – andouille and chicken
Golden Beet and Persimmon Salad – lemon & thyme vinaigrette, mint, Feta

Entree (choice of one)
Grilled Rib-Eye – Yukon Gold mashed potato, broccoli raab, braised mushrooms
Shrimp and Grits – Gulf shrimp, pancetta, Anson Mills rice grits, tomato, corn, mushrooms
Cedar Plank Atlantic Salmon – stewed okra, melted leeks, puffed basmati rice

Dessert (choice of one)

Emeril’s Banana Cream Pie – caramel, chocolate shavings, whipped cream
Chocolate Cake – peanut butter mouse, chocolate ganache
Limoncello Sorbet – blueberry preserves

5 CHURCH

First course (choice of one)
Braised Pork Belly Springrolls – ginger dill slaw, red pepper relish, sweet & spicy soy chili sauce
Roasted Beet And Fennel Salad – baby arugula, grapefruit, balsamic Dijon vinaigrette, herbed goat cheese crostini
Cauliflower Soup – buttery croutons, roasted cauliflower florets, white truffle oil
Black Bean Hummus – extra virgin olive oil, house-made lavash

Second course (choice of one)
Wasabi Crusted Salmon Рginger saut̩ed bok choy, seaweed salad, miso emulsion
Brined and Roasted Chicken – Carolina Gold ”hoppin john,” braised collard greens, natural jus
Grilled Cab Hanger Steak – crushed Yukon Gold potatoes, red onion marmalade, confit tomato, haricot verts, red wine demi
(Vegetarian) Roasted Potato “Marrow Bone” – caramelized mushroom, tofu, wilted spinach, porcini oil, mushroom jus

Dessert (choice of one)
Milk Chocolate Pretzel Bar – salted caramel, gold leaf
Espresso Frozen Mousse – malted milk crumble, Fudgsicle sorbet
Brown Butter Cake – Gran Marnier mousse, tarragon blood orange fluid gel, granola
S’mores Trifle – chocolate brownie, Graham streusel, toasted marshmallow cream

WOLFGANG PUCK PHILLIPS PLACE

First course (choice of one)
Chicken Meatball Al Forno – ricotta, tomato sauce
Apple & Endive Salad – baby arugula, smoked mozzarella, Marcona almonds
Prosciutto-Wrapped Burrata Al Forno – baby arugula, Marcona almonds, house bread
Baked Eggplant – ricotta, smoked mozzarella, tomato sauce
Local Baby Greens – shallots, Parmesan, house dressing

Second course (choice of one)
Grilled Pork Tenderloin – butternut squash and apple puree, crispy Brussels slaw
Grilled White Shrimp – spicy white bean ragout, fennel, frisee
Braised Short Rib Pizza – Gorgonzola & pickled onion
Sausage & Peppers Pizza – caramelized onion, broccolini, pepperoncini aioli
Braised Chicken – wild mushrooms, wood oven-roasted root vegetables

Dessert (choice of one)
Donuts – salted caramel, sweet cream
Rum Baba – sweetened mascarpone, candied almonds, white chocolate gelato
Gelato Cart – local flavors, assorted toppings

DEAN & DELUCA WINE ROOM PHILLIPS PLACE

First course (choice of one)
Crab-Stuffed Mushrooms – silver mushrooms, jumbo lump crab meat & Parmigiano
Pistachio-Crusted Goat Cheese & Baby Spinach – roasted butternut squash, tomato confit & dried black Mission figs

Main course (choice of one)
Pan-Roasted Halibut – rock shrimp lemon risotto, mussels & shellfish brodo
Black Tea Cured Duck Breast – duck confit fried rice & cherry gastrique

Dessert (choice of one)
Chocolate Tulip With Tiramisu
Pear Almond Tart

LURE OYSTER BAR – BALLANTYNE

First course (choice of one)
½ Dozen Virginia Oysters – on half shell, cocktail & mignonette
Classic Caesar – hearts of Romaine, croutons, classic Caesar dressing, shaved Parmesan
House Salad – mixed greens, tomato, croutons, pickled carrots, cucumber, choice of dressing

Second course (choice of one)
Petite Filet – Yukon Gold whipped potato, French green beans, red wine demi glace
Pan-Seared Bass – risotto, shiitake mushrooms, pea puree, sun-dried tomato beurre blanc
Grilled Chicken – roasted fingerling potatoes, baby bok choy, butternut squash, citrus beurre blanc

Third course (choice of one)
Ganache Cupcake – topped with whipped cream and house-made caramel sauce
Deep Dish Bourbon Pecan Pie – topped with whipped cream and chocolate sauce
Trio of Sorbet – Chef’s selection