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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.

BREAKFAST

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

*TWO FARM FRESH EGGS ANY STYLE 12
Choice of one breakfast meat and crispy potato rounds, Add petite ribeye 12

SMOKED SALMON FRITTATA 14
Tomato, red onion, scallion

FARM FRESH OMELET 13
Choice of three additions and white cheddar cheese, ham, red onion, mixed peppers, kale, spinach, mushrooms, bacon, sausage, tomato, artichoke, broccoli

FRUIT & CEREAL

THE BALLANTYNE CONTINENTAL 14
Fresh fruit plate, choice of bakery item, juice, coffee

COLD CEREAL 5
Raisin Bran, Corn Flakes, Special K, Rice Krispies, Fruit Loops, Honey Nut Cherrios

ALMOND CHIA PUDDING 7
Blueberry, house-made granola, crispy honey

STEEL CUT OATMEAL 9
Puffed rice, mixed berries, golden raisin

HOT OFF THE GRIDDLE

ANSON MILLS BUCKWHEAT PANCAKE 11
Local mountain honey butter

CHALLAH FRENCH TOAST 12
Nutella stuffed, macerated strawberries

PETITE BELGIUM WAFFLES 10
Mixed berries, whipped chantilly

BREAKFAST SPECIALTIES

*CRAB CAKE BENEDICT 17
Poached eggs, jumbo lump crab cakes, hollandaise crispy potato rounds

*AVOCADO TOAST 13
Open faced, ciabatta, seared tuna, herb salad

*CORNED BEEF HASH 15
Two eggs any style, potato, pepper, onion

*TRADITIONAL EGGS BENEDICT 13
Poached eggs, Canadian bacon, toasted English muffin hollandaise, crispy potato rounds

*BREAKFAST BOWL 13
One egg any style, rice grits, wilted kale, blistered tomato, biscuit crumble
Add jumbo prawns 12

SIDES

FAVORITES / 5 Each
Crispy potato rounds
Cheddar cheese grits
Regular or low fat yogurt
House-made granola
Seasonal fruit & berries

MEATS / 6 Each
Applewood smoked bacon
Chicken apple sausage
Dan’l Boone NC country ham
Canadian bacon
Sausage patties
*Smoked salmon

PASTRIES / 4 Each
Croissant
Muffins
Danish
Toast

EXECUTIVE CHEF
Kennardo Holder

CHEF DE CUISINE
Matt Tilman

SOUS CHEF
Alice Danter

EXECUTIVE PASTRY CHEF
Benjamin Kallenbach

*Parties of eight or more are subject to a 20% service charge.

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.

BRUNCH

Available Saturday & Sunday

STARTERS

FRENCH ONION SOUP 10
Guinness soaked gruyère, focaccia crostini

CORN SOUP 8
Lump crab meat

BLOODY MARY SHRIMP MARTINI 14
Spice poached shrimp, bloody mary cocktail, radish, lemon

MUSHROOM FLATBREAD 12
Spiced tomate, mozzarella, wild mushrooms, arugula, white truffle

CRISPY CALAMARI 14
Lemon aioli, piquillo peppers

FRUIT GRANOLA PARFAIT 9
Fresh berries, yogurt, house-made granola

*AVOCADO TOAST 13
Open faced, ciabatta, seared tuna, herb salad

*JUMBO SCALLOP & GRITS 15
Sea scallops, stone ground grits, smoked cheddar, tomato caviar, lobster cream

ALMOND CHIA PUDDING 7
Blueberry, house-made granola, crispy honey

HOT OFF THE GRIDDLE

ANSON MILLS BUCKWHEAT PANCAKE 11
Local mountain honey butter

CHALLAH FRENCH TOAST 12
Nutella stuffed, macerated strawberries

PETITE BELGIUM WAFFLES 10
Mixed berries, whipped chantilly

ENTREES

CHICKEN BISCUIT 15
Open faced buttermilk biscuit, fried chicken, black pepper sausage gravy

*TWO FARM FRESH EGGS ANY STYLE 12
Choice of one breakfast meat and crispy potato rounds
Add petite ribeye 12

*PORK CHOP 18
Pan fried, roasted cherry tomato, baby kale, pickled onion, peach jam

SMOKED SALMON FRITTATA 14
Tomato, red onion, crispy potato rounds

*CRAB CAKE BENEDICT 17
Poached eggs, jumbo lump crab cakes, hollandaise, crispy potato rounds

GALLERY SIGNATURE OMELET 15
Bacon, chicken apple sausage, ham, mushroom, tomato, smoked gouda cheese, crispy potato rounds

CHORIZO QUESADILLA 14
Corn tortilla, scrambled egg, smoked gouda, avocado crema, pico de gallo

*TRADITIONAL EGGS BENEDICT 13
Poached eggs, Canadian bacon, toasted English muffin, hollandaise, crispy potato rounds

*KOBE BURGER 17
Pretzel brioche roll, Kobe burger, applewood bacon, dijonaise, sautéed onions and mushrooms, white cheddar soaked in OMB Copper Ale, French fries

FRIED CHICKEN SLIDER 15
Buttermilk biscuit, chili aioli, B&B pickles, sweet potato fries

COUNTRY BOUDIN CAKE 16
House-made country pork sausage, two eggs any style, pickled green tomato relish

DUCK CONFIT 17
Blackened grit cake, caramelized onion and jewel peppers, egg any style, duck jus

FRISEE SALAD 13
Jicama, radicchio, avocado, watermelon radish, cilantro-lime vinaigrette

FAVORITES / 5 Each
Crispy potato rounds
Cheddar cheese grits
Regular or low fat yogurt
House-made granola
Seasonal fruit & berries

MEATS / 6 Each
Applewood smoked bacon
Chicken apple sausage
Dan’l Boone NC country ham
Canadian bacon
Sausage patties
*Smoked salmon

PASTRIES / 4 Each
Croissant
Muffins
Danish
Toast

EXECUTIVE CHEF
Kennardo Holder

CHEF DE CUISINE
Matt Tilman

SOUS CHEF
Alice Danter

EXECUTIVE PASTRY CHEF
Benjamin Kallenbach

*Parties of eight or more are subject to a 20% service charge.

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

LUNCH

STARTERS

FRENCH ONION SOUP 10
Guinness soaked gruyère, focaccia crouton

CORN SOUP 8
Lump crab meat

CRAB CAKE 14
Jumbo lump crab cakes, old bay, butter cracker, creole red rémoulade, radish salad

CRISPY CALAMARI 14
Lemon aioli, piquillo peppers

*AVOCADO TOAST 13
Open faced, ciabatta, seared tuna, herb salad

MUSHROOM FLATBREAD 12
Spiced tomate, mozzarella, wild mushrooms, arugula, white truffle

WARM SPINACH-GRILLED ARTICHOKE DIP 9
Pita chips

SALADS

HOUSE SALAD 12
Field greens, tomato, cucumber, kalamata olive, parmesan-reggiano, focaccia croutons, house balsamic vinaigrette

HEARTS OF ROMAINE 11
Grain mustard parmesan-reggiano dressing, focaccia croutons

BUTTER LETTUCE 11
Pickled pearl onions, crispy pork, white wine-dijon vinaigrette

FRISEE SALAD 13
Jicama, radicchio, avocado, watermelon radish, cilantro-lime vinaigrette

ADD PROTEIN TO ANY SALAD ABOVE
grilled chicken 6 jumbo prawn 12 *seared salmon 12

SANDWICHES

CHICKEN SANDWICH 13
Grilled chicken breast, Greek yogurt bun, roasted tomato, balsamic caramelized onions, sweet potato fries

*STEAK SANDWICH 16
Baguette, blackened flank steak, blue cheese, arugula bbq slaw, French fries

THE TURKEY CLUB 13
Shaved turkey, smoked bacon, arugula, tomato, provolone, toasted whole grain bread, terra chips

BBQ PORK SANDWICH 12
Shredded, pretzel brioche bun, apple-jicama slaw, french fries

*KOBE BURGER 17
Pretzel brioche roll, Kobe burger, applewood bacon dijonaise, sautéed onions and mushrooms, white cheddar soaked in OMB Copper Ale, French fries

TURKEY BURGER 12
Greek yogurt bun, avocado aioli, Swiss, lettuce, tomato onion, sweet potato fries

GRILLED PORTOBELLO PANINI 15
Portobello mushroom, brie cheese, caramelized onions ciabatta roll, terra chips

ENTREES

HALF CHICKEN 17
Brined and roasted, artichoke, carrot, spring onion, natural jus

*VERLASSO SALMON 18
Wild rice and avocado salad, orange sauce

RICE BOWL 18
Jasmine rice, BBQ jerk shrimp, charred pineapple-corn relish
herb salad

*PORK CHOP 18
Pan fried, roasted cherry tomato, baby kale, pickled onion, peach jam

SIDES / 7 each
Sweet potato fries
Brown rice & wild mushroom salad
French fries
Onion rings
Sautéed kale
Mixed fruit

DESSERT

3 SCOOPS ICE CREAM 8
Ice Creams: Miso Caramel, Amaretto, Valrhona Dulcey
Sorbets: Grapefruit, Strawberry, Dark Chocolate Violet
Gelatos: “Moon Pie,” PB&J

DARK CHOCOLATE VIOLET TART 8
Chocolate Tart Shell, Valrhona Bahibe Milk Chocolate Mousse and Chantilly,
Illanka Dark Chocolate Cremeux, Violet Mousse, Candied Violets, Chocolate Violet Sorbet

CITRUS OPERA CAKE 8
Almond Jaconde, Orange Jam, Lemon Crème, Candied Citrus Zest, Grapefruit Sorbet

MANGO & MACADAMIA NUT 8
Valrhona Dulcey Blonde Chocolate Namelaka, Caramelized Macadamia Nuts,
Mango Mousse

EXECUTIVE CHEF
Kennardo Holder

CHEF DE CUISINE
Matt Tilman

SOUS CHEF
Alice Danter

EXECUTIVE PASTRY CHEF
Benjamin Kallenbach

*Parties of eight or more are subject to a 20% service charge.

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.

DINNER

STARTERS

CHEF DE CUISINE MATT TILMAN’S SPRING APPETIZER

CORN SOUP 8
Lump crab meat

BAY SCALLOP 12
Flavors of ceviche, ginger beer reposado, fried plantain

PRAWN COCKTAIL 14
Ice wine cocktail sauce, icicle radish

FOIE GRAS 14
Red wine cured, black cocoa powder, strawberry, nasturtium

LAMB LOIN 13
Black garlic marinated lamb, English pea, white balsamic gelée

SALADS

MIZUNA 10
Blueberry kombucha vinaigrette, smoked goat cheese, mixed spring berries

BUTTER LETTUCE 8
Pickled pearl onions, crispy pork, white wine-dijon vinaigrette

FRISEE SALAD 13
Jicama, radicchio, avocado, watermelon radish, cilantro-lime vinaigrette

ENTRÉES

CHEF DE CUISINE MATT TILMAN’S SPRING FRESH CATCH

CHEF DE CUISINE MATT TILMAN’S SPRING BUTCHER’S BLOCK

TUNA 34
Snow peas, radish, coconut red curry, crispy rice noodle, herb salad

SEA SCALLOP 36
Goat milk custard, green garlic, blood orange

DUCK BREAST 35

Gaufrette potato, orange sauce, ultra romaine, spiced prosciutto vinaigrette

CAPPELLETTI 24
Mushroom-spinach-goat cheese filled, chilled pea soup, buttermilk whey, watermelon radish

8oz BEEF TENDERLOIN 38
Fennel-potato purée, melted leek, bordelaise

COWBOY RIBEYE 58
Wild mushroom, foie gras butter

RACK OF BOAR 34
Choucroute, smoked butter potato, cherry-pork demi

PORK SHOULDER 27
Slow roasted & pressed, ramen style smoky pork broth, local egg noodle, soy pickled mushrooms, nappa, carrot, cilantro, radish, onsen egg

SIDES / 7 EACH

HOPPIN’ JOHN
Carolina brown rice, bacon lardon

ROASTED WILD MUSHROOMS
Veal glacé, herb pollen butter

FINGERLING SWEET POTATO
Toasted meringue

BRUSSELS SPROUTS
Black garlic

FAVA BEANS
Aged pecorino, strawberry, arugula, balsamic

DESSERT

3 SCOOPS ICE CREAM 8
Ice Creams: Miso Caramel, Amaretto, Valrhona Dulcey
Sorbets: Grapefruit, Strawberry, Dark Chocolate Violet
Gelatos: “Moon Pie,” PB&J

SOSPESO COFFEE ROASTERS SEMIFREDDO 10
Sospeso Coffee Roasters Columbian Coffee Semifreddo in a Valrhona Dark Chocolate Coating
Served with house made Cajeta, and Coffee Chocolate Crumble

RHUBARB POPPYSEED CAKE 10
Rhubarb & Poppyseed Upside Down Cake with Poached Rhubarb,
Rhubarb Gel and Valrhona Dulcey Blonde Chocolate Ice Cream

LEMON ALMOND DOME 10
Lemon Mousse on Almond Pound Cake served with Almond Crumble,
Lemon Champagne Bubbles and Amaretto Ice Cream

VALRHONA OPALYS TRES LECHES 10
Valrhona Opalys White Chocolate Infused Tres Leches Cake, White Chocolate Cream,
Strawberries, Strawberry Sorbet

EXECUTIVE CHEF
Kennardo Holder

CHEF DE CUISINE
Matt Tilman

SOUS CHEF
Alice Danter

EXECUTIVE PASTRY CHEF
Benjamin Kallenbach

*Parties of eight or more are subject to a 20% service charge.

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.Gallery Restaurant supports Charlotte and the Carolinas’ local area farms: Baucom’s Best Farm, Lucky Leaf Farm, Fisher Farm, Adawehi Farm, Asana Herbs, Awsome Eggs, Ben Lynch Orchard, C-Saw Hill Charlenes Garden, Deer Valley Farm, Deer Haven Hills, Edens Way, Edgerton Farm, Gilcrest Natural Farm, Glenreid Farm, Jakes Farm, Jones Family, Leading Green Farm, Puzzle Peace Farm, Rogue Harbor Farm, S&H Rabbitry, Sunnyside Orchard, Looking Glass Creamery, Wild Heart Herb Farm

*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.