If you haven’t had a chance to experience some of the hottest new restaurants in Charlotte, Queen’s Feast is the time. Each of the over 130 restaurants participating offer a 3-course prix fixed menu for $30 / $35. Take an evening to get out and try a new local restaurant or specialty food item. (Some of the restaurants even offer a cocktail as a starter!) Here are our pics for the best semi-new kids on the block:
CO
Cocktail Pairings (included)
Sparkling Pineapple Sake (with first course) Cucumber Mojito (with third course)
Dumplings (choice of one)
Pork & Ginger Gyoza – soy scallion sauce Shanghai Chicken Wontons – spiced plum sauce Beef & Kimchi Dumplings – served in a sambal chili broth Spinach & Water Chestnut Dumplings – served in a lemongrass cream sauce
Salad (choice of one)
Vietnamese Chicken – cabbage, red onion, shredded chicken, pickled carrots, cilantro, crispy onions, prawn krupuk, sweet lime dressing Green Papaya Salad – green papaya, char siu pork, cabbage, jalapenos, peanuts, Thai basil, nuoc cham dressing
Entrée (choice of one)
Beef Pho – rare beef, rice vermicelli, bean sprouts, cilantro, Thai basil, scallions, hoisin and sriracha, served in beef broth
Spicy Tuna Crunch – spicy tuna, cucumber, tempura flakes, spicy masago aioli
Thai Green Curry – zucchini, red peppers, onions, mushrooms, Thai basil, lemongrass, coconut milk, steamed rice; choice of chicken or tofu
Cambodian – spicy crab kani, tempura cucumber, avocado, green peppercorn, spicy aioli Pad Thai – rice noodles, tamarind, bean sprouts, egg, carrots, onions, scallions, peanuts; choice of chicken or tofu Pho Ga – shredded chicken, rice vermicelli, herbs, served in beef broth
Heirloom
Kilt Floral Kale, Harmony Ridge Pork Rinds and Watermelon Radish, @orrmanscheese Alpha Tolman, @heirloomrestnc Tesa Vinaigrette. #kale A photo posted by Clark Barlowe (@clarkbarlowe) on Dec 17, 2015 at 3:10pm PST
First course (choice of one)
Salem Hills Beef Carpaccio – fall leaf-smoked carpaccio, chef-foraged pine oil, Ayecock Farm rapini-sumac water, toasted sumac seeds, Sunny Creek Farm clover sprouts
Living Goodness Red Oak Salad – Balsam Garden’s rainbow carrots, Harmony Ridge Farm radish, Terrece Orchard pecans, chef-foraged hen of the woods vinaigrette
Harmony Ridge Cheese Squash Soup – NC Calico Bay scallops, Moretz Orchard Pink Lady apples, gremolata sauce
Second course (choice of one)
Heritage Farm Pork Shank – Anson Mills steel cut oat risotto, Urban Gourmet Farm golden oyster mushrooms, root vegetable chimichurri
NC Barrel Fish Brandade – NC littleneck clams, Burton Farm preserved violet jasper tomatoes, Cottle Farm new red potatoes and put-up green beans
Vegetarian Stir Fry – Hmong Farmers NC Rice, Harmony Ridge farm egg, fermented black beans, VN tofu, Sunny Creek Farm mung bean sprouts, Burton Farm broccoli
Dessert (choice of one)
“The Chef’s Farmer” Grey Watermelon Gelee – Cackleberry Farm ginger yogurt, graham, Lucky Clay’s sunflower shoots, watermelon pepitas, High Rock Farm chestnuts
George’s Peanut Butter Cheesecake – Jones Von Drehle Merlot Turkish Delight, short bread
Vegetarian options available for every course.
Vegetables are subject to change with farm availability.
Lumiere
Amuse
Pear and Roquefort Bisque
Fresh-Baked Gougeres
First course (choice of one)
Provencal Fish Soup – Hawaiian prawns, Bouchot mussels, clams, bouillabaisse relish, rouille
Quail “Galantine” with Foie Gras – king oyster mushrooms, confit chestnut pickled hon-shimeji, watercress salad
Butter Poached Maine Lobster – fresh hearts of palm salade, haricot verts, shiitake, walnut-oil vinaigrette
Caramelized Veal Sweetbreads – crispy oysters, licorice root, spinach salad, pickled onions, warm herb crepe
Young Beets Baked in Seaweed-Salt Crust – Laura Chenel goat cheese espuma, black cardamom, Sicilian pistachio, chive aïoli, crème fraiche
Second course (choice of one)
Dry-Aged Prime Grass-Fed Beef “Duo” – heart of ribeye and braised short ribs, sweet carrot puree, Dauphinoise potatoes, wild mushrooms, truffle Béarnaise, red wine jus
Modern Duck l’ Orange – Hudson Valley duck breast, duck crepe, braised fennel, pearl onions, Grand Marnier jus
Pot-Roast Loin Chop of Heritage Pork – braised belly, choucroûte of cabbage, gratin of lobster macaroni
Roasted Browne Trading Company Scallops – caramelized Belgian endive, blood orange, Iberico Ham, black truffle potatoes
Mediterranean Sea Bass “en Matelote” – layered young root vegetables, cipollini onion, celery root puree, Russian kale salad
Third course (choice of one)
Sweet and Savoury Cheese Fondue – fruits, nuts, chocolate, Bayonne ham, toasted bread
French Chocolate Cake – chocolate soil, brandied cherries, French meringue
Baba Rhum Cake “Flambé” – passion fruit curd, compressed pineapple, orange, Medjool dates, lemon sorbet
Classic Parisian Napoleon – pastry cream, raspberry compote, crème Anglaise
Corkbuzz
First course (choice of one)
Wagyu Beef Carpaccio – baby carrots, chips, smoked garlic vinegar Roasted Beet Salad – goat cheese, candied walnuts, lemon thyme vinaigrette Pickled Deviled Eggs – Benton’s ham, turnips, truffle oil Smoked Trout Dip – aged Gouda, lemon crème fraîche, salt and vinegar chips Brussels Sprouts – fennel, Marcona almonds, cheese curds Crab Bisque – cauliflower, sunchokes, nutmeg
Second course (choice of one)
Pork Tenderloin – roasted potatoes, apple slaw, crispy capers, brown sugar syrup Chicken – spicy prosciutto grits, kale, Feta sauce Cornmeal-Crusted Catfish – braised collard greens, turnip salad, hot sauce Shrimp Orecchiette – bacon, ricotta, herbed beurre blanc Mushroom Gnocchi – Brussels sprouts, potatoes, arugula pesto, Parmesan
Third course (choice of one)
Chocolate Chip Cookie Sandwich – hazelnut ice cream, chocolate sauce Ricotta Doughnuts – cinnamon sugar, almond milk Apple Cobbler – sugar biscuit crumble, cinnamon ice cream
Dogwood
Peppedew relish with chevre rolled in pistachio, chive blossom, and balsamic syrup. #amusebouche #peppedew #cltfood #goatcheese #chefsofinstagram A photo posted by Dogwood Southern Table & Bar (@dogwoodsoutherntable) on Sep 14, 2015 at 5:57am PDT
First course (choice of one)
Baked Pimento Cheese – tomato jam, crispy country ham
Arugula Salad – butternut squash, apples, Manchego, Green Goddess (vegetarian)
Dogwood Bacon Jam – country bread
Second course (choice of one)
Brasstown Farms Sirloin – mashed Yukons, carrots, local greens, crispy parsnips
Chicken Breast – citrus pan sauce, butternut squash, kale, walnuts
Sunburst Farms Trout Fillet – house chorizo, rice grits, tomato-ginger marmalade, radish
Harmony Ridge Farms Duck Leg – Brussels sprouts, andouille, spaghetti squash, Peppadew relish
Creamy Goat Cheese Polenta – romesco, urban gourmet mushrooms, herbs (vegetarian)
Third course (choice of one)
Chocolate-Peppermint Pot de Crème
Mom’s Cheesecake
Toasted Pound Cake – caramel, vanilla ice cream
Gluten-free options available.
20% off all bottles of wine over $50/bottle
