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

STEEL CUT OATMEAL
Hemp seed & Cashew granola, variations of blueberry 9

CHIA PUDDING
Banana cream pie, espresso dust 7

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

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

BREAKFAST SPECIALTIES

AVOCADO TOAST*
Two eggs any style, avocado, radish, 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 cakes, 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
Almond mint streusel, kumquat, juniper berry, lime syrup, bergamot chantilly 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

EXECUTIVE CHEF
Garrett Merck

EXECUTIVE SOUS CHEF
Mike Bobb

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 eight or more are sjubect to a 20% service charge. Parties booked through private even coordinator are subject to a 24% service charge.

BRUNCH

Available Saturday & Sunday

STARTERS

SUMMER CORN SOUP
Pancetta, chive crème fraîche 9

GAZPACHO
Gold tomato, ruby red basil 8

PRAWN COCKTAIL*
Spiced poached shrimp, cocktail sauce, wasabi 14

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

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

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

BBQ PIMENTO DIP
Bacon, house cider chips 9

CHIA PUDDING
Banana cream pie, espresso dust 7

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

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

KUROBUTA PORK BELLY*
Cider glazed, cardamom carrot purée, granny smith apple-celery slaw 14

CHICKEN SLIDER
Pickled green tomato, buttermilk biscuit, mustard fig jam, sweet potato fries 14

ENTRÉES

BELGIAN HONEY WAFFLES
Almond mint streusel, kumquat, juniper berry lime syrup, bergamot chantilly 10

FRENCH TOAST
Chef’s weekly inspiration 12

AVOCADO TOAST*
Two eggs any style, avocado, radish, herb salad, ciabatta bread 13

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 CHOP*
Hickory spiced, summer squash, mustard jus 20

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*
Rosemary smoked buttermilk, variations of blueberry, velouté 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
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 eight or more are sjubect to a 20% service charge. Parties booked through private even coordinator are subject to a 24% service charge.

 

LUNCH

STARTERS

SUMMER CORN SOUP
Pancetta, chive crème fraiche 9

GAZPACHO
Gold tomato, ruby red basil 8

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

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

CRISPY CALAMARI
Sriracha aïoli, candied jalapeño, meyer lemon 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

BBQ PIMENTO DIP
Bacon, house cider chips 9

SALADS

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

BACKYARD SALAD
Ultra greens, grilled peach, speck, cornbread crouton, bee pollen vinaigrette 13

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

CAPRESE SALAD
Ballantyne tomatoes, burrata, smoked pearl onions, pine nut & arugula gremolata 12

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, apple-celery slaw, 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

CRISPY CHICKEN SANDWICH
Rosemary smoked buttermilk, pickled fig & arugula slaw, sweet potato aïoli 13

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
Sweet tea brine airline breast, crispy potato, charred bean salad, H2O-melon poultry jus 17

FAROE ISLAND SALMON*
Tri-color quinoa grain salad, ramp vinaigrette, corn purée 18

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

PORK CHOP*
Hickory spiced, summer squash, mustard jus 20

SIDES | 7
Grain salad
Brussels sprouts
Buttered Asparagus
Sautéed kale
Sweet potato fries
French fries
Onion rings
Mixed fruit

DESSERT

3 SCOOPS 8
Ice Cream: ricotta lime, green tea, chocolate, vanilla
Sorbet: pomelo, apricot, Lenny Boy blueberry kombucha, strawberry rhubarb
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

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
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 eight or more are sjubect to a 20% service charge. Parties booked through private even coordinator are subject to a 24% service charge.

DINNER

STARTERS

SUMMER CORN SOUP
Pancetta, chive crème fraiche 9

GAZPACHO
Gold tomato, ruby red basil 8

CAPRESE SALAD
Ballantyne tomatoes, burrata, smoked pearl onions, pine nut & arugula gremolata 12

BACKYARD SALAD*
Ultra greens, grilled peach, coddled egg, speck cornbread crouton, bee pollen vinaigrette 14

PRAWN COCKTAIL
Spiced poached shrimp, cocktail sauce, wasabi 14

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

CRAB CAKES
Jumbo lump crab, mango, arugula, charred corn 16

BEEF CARPACCIO*
Marrow bone, gremolata, grilled baguette 14

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

KUROBUTA PORK BELLY
Cider glazed, cardamom carrot purée,granny smith apple-celery slaw 14

ENTREE

GROUPER
Tri-color quinoa grain salad, ramp vinaigrette, corn purée 36

CHEF’S CATCH*
Seasonal preparation Market Price

SEA SCALLOPS
Pea purée, summer succotash, cornmeal patty pan squash, pollen butter 38

PORK CHOP*
Hickory spiced, summer squash, mustard jus 30

PAPPARDELLE PASTA
Ballantyne pesto, asparagus, pecorino espuma meyer lemon oil 24

FREE RANGE CHICKEN
Sweet tea brined breast, crispy potato charred bean salad H₂O-melon poultry jus 22

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

GALLERY CUT* Market Price
LAMB RACK* 45
22 OZ BONE IN COWBOY RIBEYE* 75
8 OZ FILET* 46
12 OZ NY STRIP* 42

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

LOCAL BABY SWEET POTATOES
Hazelnut & almond toffee, variations of blueberry 9

SPICED HEIRLOOM CAULIFLOWER
Citrus, micro sorrel 8

TRUFFLE CHEESE PAVE
Crispy potato, truffle cheese 8

BUTTERED HEIRLOOM ASPARAGUS
Black garlic 9

BAKED MAC & CHEESE
Brisket, smoked gouda mornay, spring onion, panko persillade 12

ROASTED WILD MUSHROOMS
Green peppercorn butter 9

BRUSSELS SPROUTS
Balsamic, Pine Nuts 9

DESSERT

3 SCOOPS 8
Ice Cream: ricotta lime, green tea, vanilla, chocolate
Sorbet: pomelo, apricot, Lenny Boy blueberry kombucha, strawberry rhubarb
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

SUMMER RHUBARB SUNDAE 8
Strawberry rhubarb sorbet, lime ricotta ice cream, oat crumble, rhubarb compote, chantilly

ASSORTED CHEESE BOARD 14

EXECUTIVE CHEF
Garrett Merck

EXECUTIVE SOUS CHEF
Mike Bobb

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.