Tortellini_002
Reserve Online Now

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 add petite ribeye 8

WESTERN OMELET 11
ham, onion, pepper, white cheddar

VEGGIE OMELET 10
kale, artichoke, mushroom, scallion, broccoli

ULTIMATE OMELET 13
bacon, sausage, onion, mushroom, tomato, white cheddar cheese

EGG WHITE OMELET 11
kale, mushroom

SMOKED SALMON SCRAMBLE 14
tomato, roasted red onion

FRUIT & CEREALS

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

CINNAMON OATMEAL 8
served with brown sugar, golden raisin

ROASTED APPLE CHIA PUDDING 8
almond milk, spiced walnut

COLD CEREAL 4
Raisin Bran, Corn Flakes, Special K, Rice Krispies, Fruit Loops Honey Nut Cheerios, Frosted Flakes

HOT OFF THE GRIDDLE
Served with Vermont maple syrup

BUTTERMILK PANCAKES 10
local mountain honey butter or blueberries

FRENCH TOAST 10
“Apple pie bread,” candied cranberries pumpkin spice

PETITE BELGIUM WAFFLES 10
mixed berries, whipped Chantilly cream

BREAKFAST SPECIALTIES

CRAB CAKE BENEDICT* 16
poached eggs, jumbo lump crab cakes, hollandaise sauce, crispy potato rounds

CORNED BEEF HASH* 14
two eggs any style, potato, pepper, onion

HUEVOS RANCHEROS* 13
two eggs any style, white corn sopas, guajillo sauce, guacamole

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

SIDES

Crispy potato rounds 3
Cheddar cheese grits 3
Applewood smoked bacon 4
Chicken apple sausage 4
Dan’l Boone NC country ham 5
Canadian bacon 3
Sausage patties 3
Smoked salmon* 8
Regular or low fat yogurt 4
House made granola 4
Seasonal fruit & berries 5
Croissant 3
Muffins 3
Danish 3
Toast 3

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 8
Guinness soaked gruyere, focaccia crostini

WINTER SQUASH SOUP 8
roasted pumpkin seed

SHRIMP & GRITS 16
Anson Mills rice grits, charred corn, roasted peppers, garlic butter sauce

HOUSE-MADE SALT & VINEGAR CHIPS 6
garlic aioli, Aleppo

CRISPY CALAMARI 11
lemon aioli, piquillos

FRUIT GRANOLA PARFAIT 10
fresh berries, local Amish yogurt, house made granola

GUACAMOLE 8
plantain crisps, lime, tomato, cilantro, red onion, jalapeno

ROASTED APPLE CHIA PUDDING 8
almond milk, spiced walnut

HOT OFF THE GRIDDLE
Served with Vermont maple syrup

BUTTERMILK PANCAKES 10
local mountain honey butter or blueberries

FRENCH TOAST 10
“apple pie bread,” candied cranberries, pumpkin spice

PETITE BELGIUM WAFFLES 10
mixed berries, whipped chantilly cream

ENTRÉES
Served with a selection of pastries

CHICKEN & WAFFLES 12
buttermilk fried chicken, house made waffles, sriracha maple syrup

TWO FARM FRESH EGGS ANY STYLE* 12
choice of one breakfast meat and crispy potato rounds
add petite ribeye 8

CORNED BEEF HASH* 14
two eggs any style, potato, pepper, onion

SMOKED SALMON SCRAMBLE 14
tomato, roasted red onion, crispy potato rounds

CRAB CAKE BENEDICT* 16
poached eggs, jumbo lump crab cakes, hollandaise sauce, crispy potato rounds

ULTIMATE OMELET 13
bacon, sausage, onion, mushroom, tomato, white cheddar cheese , crispy potato rounds

HUEVOS RANCHEROS* 13
two eggs any style, white corn sopas, guajillo sauce, guacamole

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

AWARD WINNING NC LOCAL BURGER* 15
herb focaccia, sunny side up hen egg, lucky leaf micro green slaw, local white cheddar soaked in
OMB Copper Ale

THE TURKEY CLUB 12
shaved turkey, smoked bacon, arugula, tomato, provolone, toasted whole grain bread, terra chips

BBQ BRISKET SANDWICH 13
shaved smoke brisket, house bbq sauce, smoked cheddar cheese, jalapeno

FRIED CHICKEN SANDWICH 12
chili aioli, leaf lettuce, dill pickle, sweet potato fries

GEM LETTUCES 12
spiced walnut, honey crème fraîche, local apple

SIDES

Crispy potato rounds 3
Cheddar cheese grits 3
Applewood smoked bacon 4
Chicken apple sausage 4
Sausage patties 3
Canadian bacon 3
Dan’l Boone NC country ham 5
Smoked salmon* 8
Croissant 3
Danish 3
Muffins 3
Regular or low fat yogurt 4
Toast 3
Potato hash 4
Sautéed kale 4
Truffle parmesan fries 4
Seasonal fruit and berries 5

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 8
Guinness soaked gruyere, focaccia crostini

AVOCADO LAVOSH 9
grilled avocado, local lavosh, masa-plantain crumble, charred corn

CRISPY CALAMARI 11
lemon aioli, piquillos

SPICY “PEPPERONI” FLATBREAD 12
spiced tomate, mozzarella

WINTER SQUASH SOUP 8
roasted pumpkin seed

CRAB CAKE 7/14
jumbo lump crab cakes, roasted mango, mango vinegar, grilled corn salad

SHRIMP & GRITS 16
Anson Mills rice grits, charred corn, roasted peppers, garlic butter sauce

HOUSE-MADE SALT & VINEGAR CHIPS 6
garlic aioli, aleppo

SANDWICHES

BBQ BRISKET SANDWICH 13
shaved smoke brisket, house bbq sauce, smoked cheddar cheese, jalapeno

STEAK SANDWICH 14
marinated steak, roasted jewel pepper & onion, pepper jack cheese, baguette

THE TURKEY CLUB 12
shaved turkey, smoked bacon, arugula, tomato, provolone, toasted whole grain bread, terra chips

FRIED CHICKEN SANDWICH 12
chili aioli, leaf lettuce, dill pickle, sweet potato fries

CUBAN PORK SANDWICH 15
braised pork, smoked ham, lusty monk dijonnaise, spicy pickles, pressed telera roll, french fries

AWARD WINNING NC LOCAL BURGER* 15
herb focaccia, sunny side up hen egg, Lucky Leaf micro green slaw, local white cheddar soaked in
OMB Copper Ale add “Carolina Reaper” relish 2

TURKEY BURGER 10
Greek yogurt bun, swiss, lettuce, tomato, onion, sweet potato fries

SALADS
Add any grilled item: shrimp 8 chicken 6 salmon* 9

GEM LETTUCE 12
spiced walnut, honey crème fraîche, local apple

CAESAR SALAD 6/11
kalamata olive, focaccia croutons, grain mustard parmigiano-reggiano dressing

POACHED ASIAN PEAR 12
arugula, sorghum kettle corn, pine vinaigrette

HOUSE SALAD 6/11
mixed greens, tomato, cucumber, parmesan, croutons, kalamata olives

ENTRÉES

VERLASSO SALMON* 18
chilled brown rice & wild mushroom salad, roasted lemon sauce

PRAWN RICE BOWL 16
steamed jasmine rice, quick pickles, roasted mushrooms Asian pear, citrus tamari

ROASTED CHICKEN 14
local sweet potato, farro, baby kale, carrot-ginger vinaigrette

CHILLED GRILLED STEAK SALAD 18
gem lettuce, shaved steak, marinated cucumber & tomato, french fries, Carolina blue cheese, herb-buttermilk dressing

CASSOULET 17
petite pork shank, bone stock braised heirloom beans, bacon lardons, toasted breadcrumbs

SIDES

French fries 4
Onion rings 4
Sweet potato fries 4
Brown rice & wild mushroom salad 5
Sautéed kale 4
Mixed fruit 5

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

FRENCH ONION SOUP 8
herb focaccia crouton, Guinness gruyere cheese

SQUASH SOUP 8
toasted pumpkin seed

CURED HAMACHI 12
chilled, edamame puree, charred citrus, toasted nori

PRAWN COCKTAIL 16
ice wine cocktail sauce, icicle radish

FOIE GRAS* 14
Maker’s Mark Private Selection seasoned, cornbread, sorghum molasses, nasturtium, pickled corn,

PETITE PORK SHANK 15
black eyed pea dumpling, collard green chow-chow

OYSTERS MARKET PRICE
citrus “caviar”, champagne

SALADS

DEVILED EGG AND BEET SALAD 12
spice wine poached beets, southern style deviled eggs, cured egg yolk, beet vinaigrette

POACHED ASIAN PEAR 12
arugula, sorghum kettle corn, pine vinaigrette

FRISEE & ENDIVE 10
black mustard vinaigrette, radicchio, roasted potato, lardon, slow cooked egg

ENTREES

BRONZINO 30
butter bean chow-chow, roasted tomato & corn succotash, chili oil

SEA SCALLOP* 34
Hoppin’ John, New Orleans trinity, ham hock consommé, country ham

CHEF’S FRESH CATCH MARKET PRICE
Chef de Cuisine Matt Tilman’s weekly fish feature

TUNA 32
grilled, coconut lime leaf broth, king trumpet mushroom, baby bok choy, fried nori salad

DUCK DUET 34
seared breast, Asian pear butter, roasted vinegar glace, confit spring roll

BRAISED KALE TORTELLONI 24
parsnip puree, baby vegetables, parmesan foam

8OZ BEEF TENDERLOIN* 42
truffle potato purée, roasted mushrooms

COWBOY RIBEYE* 55
coffee rub, duck fat basted hen egg

BISON SHORT RIB 36
whiskey glazed root vegetables, natural braising jus

BLACK PEPPER GNOCCHI 26
braised rabbit, black pepper ricotta gnocchi, baby carrot, green garbanzo beans, sauce supreme

CHEF’S BUTCHER BLOCK MARKET PRICE
Chef de Cuisine Matt Tilman’s weekly Butcher Block Feature

SIDES 6
Lyonnaise potato, kale
Roasted wild mushrooms
Fingerling sweet potato, pear butter
Braised collard greens, lardon
Roasted tomato & corn succotash
Brussels sprouts, black garlic

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.