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

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

GALLERY SIGNATURE OMELET*
Bacon, chicken apple sausage, ham, mushrooms, tomatoes, red onion, smoked gouda cheese, crispy potato rounds 15

FRUIT & CEREALS

AÇAÍ YOGURT PARFAIT
Açaí Greek yogurt, toasted coconut, house-made granola, fresh berries, banana 12

STEEL CUT OATMEAL
Macerated blackberries, cajeta, granola cluster 9

COCONUT CHIA PUDDING
Chocolate, coffee dust, honey powder, pine nut brittle 7

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

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

BREAKFAST SPECIALTIES

AVOCADO TOAST*
Seared tuna, avocado purée, radish, pickled ginger, wasabi aïoli, herb salad, ciabatta bread 13

CHICKEN AND BISCUITS*
Sunny side up egg, pickled green tomato, sausage, buttermilk velouté 13

SHRIMP & GRITS
Jumbo shrimp, stone ground grits, andouille sausage cream 16

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

CHORIZO TOASTADAS*
Two eggs any style, smoked gouda, avocado crema, pico de gallo, corn tortilla 14

BELGIAN HONEY WAFFLES
Candied lavender, kumquat, white chocolate 10

JUMBO FLAPJACKS
Buttermilk, honey butter 11

FRENCH TOAST
Chef’s weekly inspiration 12

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

SIDES

FAVORITES | 5 Each
Crispy potato rounds
Cheddar grits
Regular or low fat yogurt
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
Muffin
Danish
Toast

FRESH SQUEEZED JUICE | 5 EACH
Orange Juice
Grapefruit Juice

EXECUTIVE CHEF
Garrett Merck

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
Tim Ordway

SOUS CHEF
La Tasha McCutchen

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 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE

BRUNCH

Available Saturday & Sunday

STARTERS

FRENCH ONION SOUP
OMB soaked gruyére, focaccia crouton 9

CARROT SOUP
Crispy carrot, basil oil 7

PRAWN COCKTAIL*
Spice poached shrimp, frisée, cocktail sauce 14

AVOCADO TOAST*
Seared tuna, avocado purée, radish, pickled ginger, wasabi aïoli, herb salad, ciabatta bread 13

CHICKEN FLATBREAD
Pesto marinated chicken, spiced tomate, mozzarella, micro basil 12

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

SHRIMP & GRITS
Andouille sausage cream 16

MOUILLETTE
Chef’s weekly inspiration 13

COCONUT CHIA PUDDING
Chocolate, coffee dust, honey powder, pine nut brittle 7

AÇAÍ YOGURT PARFAIT
Açaí Greek yogurt, toasted coconut, house-made granola, fresh berries, banana 12

ARTISANAL CHEESE & MEAT BOARD
Chef’s selection of cured meats & cheeses, housemade lavosh, black mustard, quince chutney 16

PORK CHEEK*
Grit cake, spiced pickle, carolina BBQ, watercress 14

CHICKEN AND BISCUIT
Pickled green tomato, sausage, buttermilk velouté 12

ENTRÉES

BELGIAN HONEY WAFFLES
Candied lavender, kumquat, white chocolate 10

FRENCH TOAST
Chef’s weekly inspiration 12

TWO FARM FRESH EGGS ANY STYLE*
Choice of one breakfast meat and crispy potato rounds 12; add steak* 12

GALLERY SIGNATURE OMELET*
Bacon, chicken apple sausage, ham, mushrooms, tomatoes, red onion, smoked gouda cheese, crispy potato rounds 15

TRADITIONAL EGGS BENEDICT*
Poached eggs, canadian bacon, hollandaise, scallion, toasted english muffin, crispy potato  rounds 14

CRAB CAKE BENEDICT*
Poached eggs, jumbo lump crab cakes, hollandaise, scallion, crispy potato rounds 18

JUMBO FLAPJACKS
Buttermilk, honey butter 11

CHORIZO TOSTADAS*
Two eggs any style, smoked gouda, avocado crema, pico de gallo, corn tortilla 14

PORK TENDERLOIN*
Sweet tea brine, local sweet potato, pickled vegetables, mustard nage 22

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

CHICKEN AND HONEY WAFFLES*
Buttermilk velouté, blueberry glaze 14

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

FAVORITES / 5 EACH
Crispy potato rounds
Cheddar cheese grits
Regular or low fat yogurt
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

FRESH SQUEEZED JUICE/5 EACH
Orange Juice
Grapefruit Juice

EXECUTIVE CHEF
Garrett Merck

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
Tim Ordway

SOUS CHEF
La Tasha McCutchen

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 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE

LUNCH

STARTERS

FRENCH ONION SOUP
OMB soaked Gruyère, focaccia crouton 10

CARROT SOUP
Crispy carrot, basil oil 8

CRAB CAKES
Jumbo lump crab, mango, arugula, charred pineapple-corn relish 14

AVOCADO TOAST*
Seared tuna, avocado purée, radish, pickled ginger, wasabi aïoli, herb salad, ciabatta bread, 13

CRISPY CALAMARI
Sriracha, charred shishito peppers, citrus 14

MUSHROOM FLATBREAD
Spice tomate, mozzarella, wild mushrooms, arugula, white truffle oil, multigrain flatbread 12

CHICKEN FLATBREAD
Pesto marinated chicken, spiced tomate, mozzarella, micro basil 14

SPINACH DIP
Artichokes, piquillo peppers, pita chips 9

SALADS

HEARTS OF ROMAINE
Focaccia croutons, grain mustard parmesan-reggiano dressing 11

HOUSE SALAD
Field greens, tomato, cucumber, kalamata olive, parmesan-reggiano, focaccia croutons, balsamic vinaigrette 11

BABY KALE SALAD
Smoked goat cheese, kumquat, dried cranberries, herb yogurt lavosh cracker, chard shallot vinaigrette 12

ULTRA GREEN SALAD
Local provisions, cloth-bound cheddar, champagne vinaigrette 13

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

SANDWICHES

THE TURKEY CLUB
Shaved turkey, smoked bacon, arugula, tomato, provolone, pesto aïoli, toasted wholegrain bread, terra chips 13

CAROLINA BBQ SANDWICH
Pulled pork, spiced apple-jicama relish, pretzel brioche roll, french fries 12

GREEN TOMATO BLT
Black pepper bacon, fried green tomatoes pimento cheese, red leaf lettuce, sourdough bread, french fries 14

PORTOBELLO PANINI
Portobello mushroom, blue cheese, baby kale, roasted red pepper, ciabatta roll, terra chips 15

TURKEY BURGER
Avocado aïoli, provolone, lettuce, tomato, onion, pretzel brioche bun, sweet potato fries 12

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

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

ENTRÉES

FREE RANGE CHICKEN
Brined and pan roasted airline breast, sautéed kale and radish, roasted poultry jus 17

FAROE ISLAND SALMON*
Heirloom carrot grain salad, spring peas, ramp vinaigrette 18

RICE BOWL*
Jerk spice roasted shrimp, jasmine rice, charred pineapple-corn relish, herb salad 18

PORK TENDERLOIN*
Sweet tea brined, pickled vegetables, local sweet potatoes, mustard nage 22

SIDES | 7

Sweet potato fries
Grain salad
French fries
Onion rings
Sautéed kale and radish
Mixed fruit

DESSERT

3 SCOOPS | 8

Ice Cream: ricotta lime, cold brew green tea, chocolate, vanilla
Sorbet: pomelo, apricot, Lenny Boy blueberry kombucha
Gelato: butterscotch

CHOCOLATE BOURBON CRÈME BRÛLÉE | 10
Fairtrade Valrhona 70% dark chocolate crème brûlée infused with Maker’s 46

POMELO & ROSE TART | 8
Grapefruit curd, pan de gene, Valrhona white chocolate-rose chantilly, almond mousse, pomelo sorbet

CARAMELIZED SUGAR CAKE | 8
Valrhona dulcey chocolate shell, blonde chantilly, candied ginger, semi-candied blackberries, butterscotch gelato

ASSORTED CHEESE BOARD | 14

EXECUTIVE CHEF
Garrett Merck

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
Tim Ordway

SOUS CHEF
La Tasha McCutchen

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 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE

DINNER

FRENCH ONION SOUP
OMB Gruyère, focaccia crouton 10

CARROT SOUP
Crispy carrot, basil oil 8

VEGETABLE BEAN CHILI
Black, kidney & pinto beans, soy-protein crumbles, local corn, smoked cheddar, lime-cilantro cream, fried jalapeños, plantain chips 11

BABY KALE SALAD
Smoked goat cheese, kumquats, dried cranberries, herb yogurt lavosh, chard shallot vinaigrette 12

ULTRA GREENS SALAD
Local provisions, cloth-bound cheddar, champagne vinaigrette 13

BEEF CARPACCIO*
Marrow bone, gremolata, grilled baguette 14

TUNA CRUDO*
Yuzu miso, sesame, chive, nori 16

HUDSON VALLEY FOIE GRAS CUSTARD
Brioche, candied lavender, fried okra, dried blueberry 18

MUSHROOM FLATBREAD
Spiced tomate, mozzarella, wild mushroom, arugula, truffle oil, multigrain flatbread 12

CRAB CAKES
Jumbo lump crab, mango, arugula, charred pineapple-corn relish 14

TIGER PRAWN*
Carrot ribbons, asparagus, mint chimichurri, scallion, beet foam 14

PORK CHEEK*
Grit cake, spiced pickle, carolina BBQ, watercress 14

CRISPY CALAMARI
Sriracha, charred shishito peppers, citrus 15

ARTISANAL CHEESE & MEAT BOARD
Chef’s selection of cured meats & cheeses, housemade lavosh, black mustard, quince chutney 16

BAKED MAC & CHEESE
Braised short rib, smoked gouda mornay, spring onion, panko persillade 12

MASON JAR VEGETABLES
House made lavosh, fig-mustard jam 10

GALLERY FAVORITES

AMERICAN RED SNAPPER*
Heirloom carrot grain salad, spring peas, ramp vinaigrette Market Price

CHEF’S CATCH* Market Price

BAUCOM’S GRASS FED BURGER*
Arugula & red onion slaw, applewood bacon, dijonnaise, OMB Gruyère, sunny side up hen egg, pretzel brioche roll, french fries 18

MAPLE LEAF DUCK BREAST*
poached celeriac, cipollini onion, cauliflower, sorrel 35

PORK TENDERLOIN*
Sweet tea brine, local sweet potato, pickled vegetables, mustard nage 32

SEA SCALLOPS*
Black lentils, shishito, charred spring onion zucchini, relish, gin lime leaf, crispy arugula 36

BLACK PEPPER PAPPARDELLE
Ballantyne pesto, asparagus, pecorino espuma, grilled baguette 24

ELK TENDERLOIN*
Oyster mushrooms, blackberries, ice spinach

Market Price

BUTCHER’S BLOCK
USDA Prime & Certified Black Angus Beef
Accompanied with roasted garlic, charred shallot, ramp butter & bourbon demi glace

GALLERY CUT* Market Price
LAMB RACK* 39
20 OZ PORTERHOUSE* 70
8 OZ FILET* 40
14 OZ NY STRIP* 48

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

SPICED HEIRLOOM CAULIFLOWER
Citrus, micro sorrel 8

ROASTED WILD MUSHROOMS
Ramp butter 8

HEIRLOOM CARROTS
Herb yogurt 6

BUTTERED HEIRLOOM ASPARAGUS
Black garlic 9

LOCAL BABY SWEET POTATOES
Macerated blackberries, cajeta, granola clusters 7

TRUFFLE CHEESE PAVE
Crispy potato, truffle cheese 8

3 SCOOPS | 8
Ice Cream: ricotta lime, cold brew green tea, vanilla, chocolate
Sorbet: pomelo, apricot, Lenny Boy blueberry kombucha
Gelato: butterscotch

APRICOT & LEMON BALM | 10
Lemon balm, mousse, apricot compote, yogurt sponge, “Buckeye” meringues, grilled lemon brioche, apricot sorbet

CHOCOLATE BOURBON CRÈME BRÛLÉE | 10
Fairtrade Valrhona 70% dark chocolate crème brûlée infused with Maker’s 46

LIME OLIVE OIL | 10
Mascarpone mousse, lime marmalade, hazelnut crumble, olive oil snow, ricotta sponge, ricotta lime ice cream

POMELO ROSE TART | 10
Grapefruit curd, Valrhona white chocolate rose chantilly, pan de gene, almond mousse, pomelo sorbet

SOSPESO SUNDAE | 8
Cold brew ice cream, butterscotch gelato, condensed milk syrup, milk powder crumble, coffee chantilly

ASSORTED CHEESE BOARD | 14

DESSERT WINES
Dolce Late Harvest 150 bottle
La Fleur D’or Sauternes 70 bottle
J. Lohr Late Harvest Riesling 18 glass

PORTS FONSECA
Bin No. 27 10
Vintage 2003 40
Tawny 10 YEAR 15
Terra Bella 9

CROFT
Tawny 10 YEAR 21

DIGESTIVES 10
Benedictine
Campari
Drambuie
Chartreuse
Pernod
Tuaca
Sambuca Romano

SHELTON VINEYARDS
YADKIN, NC
Estate Bottled 2005 25

CORDIALS 8
Bailey’s Irish Cream
Di Sarrono
Frangelico
Godiva White Chocolate
Godiva Dark Chocolate
Kahlua

TAYLOR FLADGATE
Tawny LBV 2009 10
Tawny 10 YEAR 14
Tawny 20 YEAR 25
Tawny 30 YEAR 50

EXECUTIVE CHEF
Garrett Merck

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEF
Tim Ordway

SOUS CHEF
La Tasha McCutchen

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 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 23% SERVICE CHARGE