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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

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
Lavender honey, blueberries 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 SOUS CHEF
Mike Bobb

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 sjubect to a 20% service charge. Parties booked through private event coordinator are subject to a 24% service charge.

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 SQUASH SOUP
Scented pecans, roasted Feta 9

PRAWN COCKTAIL*
Smoked cocktail sauce, wasabi tobiko 16

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

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

AVOCADO TOAST
Mirin tamago, marinated tomato, ciabatta bread 13

BACKYARD SALAD*
Ultra greens, ricotta salata, smoked almonds, orange segments, white balsamic vinaigrette 13

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

KUROBUTA PORK BELLY
Agrodolce, kohlrabi slaw 14

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

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

ENTREES

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

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

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 SOUS CHEF
Mike Bobb

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 sjubect to a 20% service charge. Parties booked through private event coordinator are subject to a 24% service charge.

 

LUNCH

 

STARTERS

HEIRLOOM SQUASH SOUP
Scented pecans, roasted feta 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, 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
Grain mustard, focaccia crouton, parmesan-reggiano dressing 11

BACKYARD SALAD
Ultra greens, ricotta salata, smoked almonds, orange segments, white balsamic vinaigrette 14

BEET AND GOAT CHEESE
Pickled beets, spiced goat cheese, fennel, arugula, basil oil, citrus 13

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

CRISPY CHICKEN SANDWICH*
BBQ bacon pimento cheese, house pickle, sweet potato fries 13

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

SHERRY BOURBON SALMON*
Faroe Island salmon, bulgur citrus salad, sweet potato, sherry bourbon gastrique 18

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

CHICKEN AND DUMPLINGS
Springer Mountain chicken, Pasta & Provisions gnocchi, English peas, carrots, supreme sauce 17

 

SIDES | 7

Onion Rings
Crispy Brussel Sprouts
Spiced Broccolini
Sautéed Baby Kale
Grain Salad
Roasted Mushrooms

EXECUTIVE SOUS CHEF
Mike Bobb

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 SQUASH SOUP 9
Scented pecans, roasted feta

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

BACKYARD SALAD* 13
Ultra greens, ricotta salata, smoked almonds, orange segments, white balsamic vinaigrette

BEET & WATERCRESS SALAD 13
Golden beets, gorgonzola, walnut crisp, honey balsamic

PRAWN COCKTAIL 16
Smoked cocktail sauce, wasabi tobiko

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

SMOKED BONE MARROW* 15
Szechuan carpaccio, quail eggs, pickled veggies, grilled baguette

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

FARRO RISOTTO 28
Morell mushroom blend, English peas, lemon zest, truffle oil

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

RAINBOW TROUT* 30
Fava bean-fergola succotash, fennel salad, beet purée

 

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
NEW ZEALAND ELK RACK 52

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

CRISPY BRUSSELS 8
Fig mustard

WILTED SWISS CHARD 7
Lemon grass butter

BRAISED MUSHROOMS 9
Exotic mushrooms, cognac demi

PURÉE DE POMMES DE TERRE 8
Toska truffle

SPICED BROCCOLINI 7
Aleppo, confit, shallot, garlic

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

EXECUTIVE SOUS CHEF
Mike Bobb

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.