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Menus

Browse our seasonal menu selection. Children’s menus are also available. Please notify us if you are celebrating a special occasion.

SPRING BREAKFAST

Marriott Platinum Breakfast

PETITE BELGIUM WAFFLES Mixed berries, honey pearls chantilly cream

SOUTHERN GRITS Smoked chicken, Anson Mills grits charred corn, pickled green tomato

VEGETABLE HASH Two eggs your way, fingerling potatoes peppers, onions, spinach, goat cheese

EGGS
Choice of farm fresh eggs or egg whites. Served with white, wheat, rye, cinnamon raisin or gluten free toast.

GALLERY SIGNATURE OMELET*
Smoked chicken, peppers, pickled green tomato onions, local hoop cheddar, crispy fingerlings 16

TWO FARM FRESH EGGS ANY STYLE*
Choice of one breakfast meat and crispy fingerlings 12
Add Ribeye* 12

OMELET YOUR WAY* Three 14 Five 16
Choice of 3 or 5 ingredients, crispy fingerlings Smoked chicken, chicken apple sausage,applewood bacon, Pepper,
onion, spinach, tomato, mushroom smoked goat cheese, hoop cheddar, mozzarella

FRUIT & CEREALS

THE BALLANTYNE CONTINENTAL Fresh fruit plate, choice of pastry choice of juice and coffee 14

STEEL CUT OATMEAL Peach & blueberry compote 9

COLD CEREAL Raisin Bran, Corn Flakes, Froot Loops Honey Nut Cheerios 5

AÇAÍ BERRY BOWL Açaí, toasted coconut
house-made granola, fresh berries, banana 15

BREAKFAST SPECIALTIES

FRENCH TOAST Chef’s weekly inspiration 13
JUMBO FLAPJACKS Buttermilk pancakes, hazelnut brittle bing cherry compote, maple syrup 12

AVOCADO TOAST Mirin tamago, marinated tomato, ciabatta bread 13

CHICKEN AND WAFFLES* Pickle brined chicken, honey waffles sriracha maple syrup, veloute 15

SHRIMP & GRITS Anson Mills stone ground grits andouille sausage cream, charred corn 16

TRADITIONAL EGGS BENEDICT* Poached eggs, Canadian bacon, hollandaise English muffin, crispy fingerlings 14

CHORIZO SKILLET* Two eggs, chorizo, smoked gouda, avocado crema pico de gallo, tortilla, crispy fingerlings 14

SIDES

FAVORITES | 5 Each
Crispy fingerlings
Cheddar cheese grits
Regular or low fat yogurt
Seasonal fruit & berries

PASTRIES | 4 Each
Croissant
Muffin
Danish
Toast

MEATS | 6 Each
Applewood smoked bacon
Chicken apple sausage
Canadian bacon
Sausage patties*
Smoked salmon*

FRESH SQUEEZED JUICE | 5 EACH
Orange Juice
Grapefruit Juice

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
David Bines

PASTRY CHEF
Noelle Gogg

Gallery Restaurant supports many local and regional farmers and businesses, dedicated to providing you with the freshest products of the season.We believe in the Earth to table concept, which means you can guarantee the chefs select the very best meats, seafood, and produce for your dining pleasure.*Items containing raw ingredients and/or cooked to order. Consuming raw or under cooked meats, poultry, shellfish, seafood, or eggs may increase your risk of food-borne illness.

All parties of eight or more are subject to a 20% service charge. Parties booked through private event coordinator are subject to a 24% service charge.

SPRING BRUNCH

Available Saturday & Sunday

MARRIOTT PLATINUM BREAKAST

PETITE BELGIUM WAFFLES
Mixed berries, honey pearls, chantilly cream

SOUTHERN GRITS
Smoked chicken, Anson Mills grits, charred corn, pickled green tomato

VEGETABLE HASH
Two eggs your way, fingerling potatoes, pepper, onions, spinach, goat cheese

STARTERS

HEIRLOOM TOMATO BISQUE Roasted red pepper, parmesan frico, basil oil 9

PRAWN COCKTAIL* Smoked cocktail sauce, wasabi tobiko 16

AVOCADO TOAST Mirin tamago, marinated tomato, ciabatta bread 13

BACKYARD SALAD* Local peaches, blueberries, toasted walnuts, feta local buttermilk dressing 13

AÇAÍ BERRY BOWL Açaí, toasted coconut, house-made granola fresh berries, banana 15

ARTISANAL CHEESE & MEAT BOARD* Selection of meats & cheeses, lavosh, cornichon
fig mustard jam, spiced apple chutney, smoked almonds 18

KUROBUTA PORK BELLY Pickled ramp salsa verde, buttered asparagus, fennel purée 14

CRAB CAKES* Jumbo lump crab, mango, arugula, charred corn 14

WILD MUSHROOM FLATBREAD Béchamel, local shrooms, arugula, Toska truffle 14

SNAKE RIVER FARMS SLIDERS* BBQ bacon pimento cheese house pickles, special sauce 14

ENTRÉES

SHRIMP & GRITS* Anson Mills Stone ground grits, andouille sausage cream charred corn 16

FRENCH TOAST Chef’s weekly inspiration 13

JUMBO FLAPJACKS Buttermilk pancakes, hazelnut brittle bing cherry compote, maple syrup 12

TWO FARM FRESH EGGS* Eggs any style, choice of breakfast meat, crispy fingerlings 12

SOUTHERN BENEDICT* Poached eggs, buttermilk biscuit, applewood bacon smoked tomato jam, hollandaise, crispy fingerlings 17

TRADITIONAL BENEDICT* Poached eggs, Canadian bacon, hollandaise English muffins, crispy fingerlings 14

GALLERY OMELET* Smoked chicken, peppers, onions, pickled green tomato local hoop cheddar, crispy fingerlings 16

CHICKEN & WAFFLES* Pickle brined chicken, honey waffles sriracha maple syrup, veloute 15

CHORIZO SKILLET* Two eggs, chorizo, smoked gouda, avocado crema pico de gallo, tortilla, crispy fingerlings 14

BAUCOM’S GRASS FED BURGER* Arugula and red onion slaw, applewood bacon, dijonnaise
OMB gruyère, sunny side up egg pretzel brioche roll, French fries 18

LAMB BURGER* Harrisa spiced lamb, pickled vegetables feta cheese, tzatziki sauce, garlic naan, grain salad 16

FAVORITES
Truffle fries / 8
Cheddar cheese grits / 5
Regular or low fat yogurt / 5
Seasonal fruit & berries / 5

PASTRIES/ 4 EACH
Croissant
Muffins
Danish
Toast

MEATS/ 6 EACH
Applewood smoked bacon*
Chicken apple sausage
Canadian bacon
Sausage patties*
Smoked salmon*

FRESH SQUEEZED JUICE/5 EACH
Orange Juice
Grapefruit Juice

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
David Bines

PASTRY CHEF
Noelle Gogg

Gallery Restaurant supports many local and regional farmers and businesses, dedicated to providing you with the freshest products of the season.We believe in the Earth to table concept, which means you can guarantee the chefs select the very best meats, seafood, and produce for your dining pleasure.*Items containing raw ingredients and/or cooked to order. Consuming raw or under cooked meats, poultry, shellfish, seafood, or eggs may increase your risk of food borne illness.

All parties of eight or more are subject to a 20% service charge. Parties booked through private event coordinator are subject to a 24% service charge.

 

SPRING LUNCH

STARTERS

HEIRLOOM TOMATO BISQUE Roasted red pepper, parmesan frico, basil oil 9

FRENCH ONION SOUP Onion medley, focaccia crouton, OMB gruyère 10

SMOKED CHICKEN FLATBREAD Avocado crema, pickled onions, jalapenos, queso fresco 14

WILD MUSHROOM FLATBREAD Béchamel, local shrooms, arugula, Toska truffle 14

CRAB CAKES Jumbo lump crab, mango, arugula, charred corn 14

AVOCADO TOAST Mirin tamago, marinated tomato, avocado creama, ciabatta bread 13

BBQ PIMENTO DIP Bacon, house chips 9

SALADS

ADD PROTEIN grilled chicken 6 jumbo prawns* 12 seared salmon* 12 crab cake* 9

HEARTS OF ROMAINE Focaccia crouton, parmesan-reggiano dressing 11

BACKYARD SALAD Local peaches, blueberries, toasted walnut, feta, ultra-greens, local buttermilk dressing 14

HEIRLOOM TOMATO & BURRATA SALAD Basil purée, brioche croutons, vincotto 14

HOUSE SALAD Field greens, tomato, cucumber, parmesan olive, crouton, balsamic vinaigrette 11

SANDWICHES

BEYOND BURGER Avocado, arugula, cashew cheese, balsamic tomato jam vegan bun, French fries 14

GREEN TOMATO BLT Black pepper B, red leaf L, warm pickled T, saffron rouille sourdough bread, French fries 14

LAMB BURGER* Harrisa spiced lamb, pickled vegetables feta cheese, tzatziki sauce, garlic naan, grain salad 16

SMOKED CHICKEN PESTO PANINI Basil pesto, heirloom tomato, arugula, house-made mozzarella ciabatta, house chips 14

BAUCOM’S GRASS FED BURGER* Arugula and red onion slaw, applewood bacon, dijonnaise, OMB gruyère
sunny side up egg, pretzel brioche roll, French fries 18

ENTRÉES

LOCAL HONEY SALMON* Faroe Island salmon, bulgur citrus salad, sweet potato gaufrettes local honey garlic glaze 18

RICE BOWL Jerk spice, Carolina brown rice charred pineapple-corn relish, herb salad 12
Add Shrimp* 12

CHICKEN &DUMPLINGS Springer Mountain chicken, house-made gnocchi, English peas carrots, supreme sauce 17

SIDES ~ 7

Onion Rings
Heirloom Carrots
Charred Asparagus
Wilted Baby Kale
Grain Salad
Roasted Mushrooms

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
David Bines

PASTRY CHEF
Noelle Gogg

Gallery Restaurant supports many local and regional farmers and businesses, dedicated to providing you with the freshest products of the season.We believe in the Earth to table concept, which means you can guarantee the chefs select the very best meats, seafood, and produce for your dining pleasure.*Items containing raw ingredients and/or cooked to order. Consuming raw or under-cooked meats, poultry, shellfish, seafood, or eggs may increase your risk of foodborne illness.

All parties of eight or more are subject to a 20% service charge. Parties booked through private event coordinator are subject to a 24% service charge.

DINNER

IMPRESSIONISM
The beginning of Modern Art

HEIRLOOM TOMATO BISQUE 9

Roasted red pepper, parmesan frico, basil oil

FRENCH ONION SOUP 10
Onion medley, focaccia crouton, OMB gruyère

BACKYARD SALAD* 13

Local peaches, blueberries, toasted walnuts feta, local buttermilk dressing

HEIRLOOM TOMATO & BURRATA SALAD  14

Basil purée, brioche croutons, vincotto

PRAWN COCKTAIL 16
Smoked cocktail sauce, wasabi tobiko

PEI MUSSELS* 18
Pickled serrano pepper, saffron brodo, smoked olive oil, grilled baguette

TEMPURA ARTICHOKE  13

Grilled Meyer lemon, green tomatoes

roasted ancho chile BBQ sauce

KUROBUTA PORK BELLY 14
Agrodolce, pine nuts, kohlrabi slaw

WILD MUSHROOM FLATBREAD 14
Béchamel, local mushrooms, arugula, toska truffle

PRECISIONISM
First Modern Art movement in the USA that contributed to the rise of Modernism

SPRING RISOTTO  28

Morell mushroom blend, spring peas lemon zest

CHICKEN & DUMPLINGS 26
Springer Mountain chicken, Pasta & Provisions gnocchi, English peas, local carrots, supreme sauce

BISON SHORTRIB 36
Smoked goat cheese, Anson Mills stone ground grits crispy leek, carrot, cranberry demi

CHEF’S CATCH* MKT
A study of ingredients from farmers and anglers that are independent or local

SEA SCALLOPS* 38
Heirloom squash purée, collard greens, squash seed gremolata, herb chili oil, crispy ham

RED SNAPPER*  36

Ramp fregola, stone fruit mostarda

BUTCHER’S MODERN ART ON THE GRILL

USDA Prime & Certified Black Angus Beef
Accompanied with Chef’s featured butter, cognac demi, roasted garlic and shallot

GALLERY BUTCHER’S CUT* MKT

8OZ FILET* 46

12OZ NEW YORK STRIP* 42

10.oz PORK CHOP* 32

VEAL PORTER HOUSE*  56

BLUE • very red, cold center • RARE • red, cool center • MEDIUM RARE • red, warm center
MEDIUM • pink, hot center • MEDIUM WELL • dull, pink center • WELL DONE • dull, gray

SIDE STROKES

GALLERY MAC & CHEESE 10
Smoked chicken, white cheddar mornay, pickled jalapeño

SWEET POTATO FINGERLING 8
Apple brown butter foam, spiced walnuts

HEIRLOOM CARROTS 8
Local honey, pistachio & mint crumble

WILTED BABY KALE 7
Lemon grass butter

BRAISED MUSHROOMS 9
Exotic mushrooms, cognac demi

PURÉE DE POMMES DE TERRE 8
Toska truffle

CHARRED ASPARAGUS 8
Citrus zest, shaved pecorino

CONFECTIONERIES
The art of making sweet treats

3 SCOOPS | 8
Ice Cream: Rosemary Peach Shortbread, Vanilla, Chocolate
Sorbet: Raspberry, Kiwi Lime, Vanilla Carrot
Gelato: Buttermilk, Almond Bee Pollen

CHOCOLATE BOURBON CRÈME BRÛLÉE | 10
Fairtrade Valrhona 70% Dark Chocolate Crème Brûlée, Maker’s 46 Bourbon Custard, Chocolate Sponge, Candied Orange

LEMON MERINGUE | 10
Lemon Mousse, Verbena Marmalade, Toasted Meringue, Crystalized Basil Sponge, Vanilla Powder, Buttermilk Gelato

MILK CHOCOLATE HONEYCOMB | 10
Valrhona Bahibe 46% Custard, Honey Comb, Greek Yogurt Biscuit, Honey Roasted Almonds, Phyllo Crisp, Almond Bee Pollen Gelato

RASPBERRY GERANIUM TART | 10
Vanilla Sable, Raspberry Geranium Jam, White Chocolate, Poppy-Seed Mousse, Raspberry Créme, Chambord Sponge, Semi Candied Raspberries, Raspberry Sorbet

CARROT CAKE SUNDAE | 10
Vanilla Carrot Sorbet, Cream Cheese Ice Cream, Carrot Pound Cake Cubes, Pineapple Confit, Candied Walnuts

ASSORTED CHEESE BOARD | 14

THE COLLECTIVE
Group of artists working together to achieve a common objective

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
David Bines

PASTRY CHEF
Noelle Gogg

Gallery Restaurant supports many local and regional farmers and businesses, dedicated to providing you with the freshest products of the season. We believe in the Earth to table concept, which means you can guarantee the chefs select the very best meats, seafood, and produce for your dining pleasure.

*Items containing raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, shellfish, seafood, or eggs may increase your risk of foodborne illness.

All parties of eight or more are subject to a 20% service charge. Parties booked through private event coordinator are subject to a 24% service charge.