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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.

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 steak* 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

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

STEEL CUT OATMEAL
Pumpkin butter, spiced apple 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

FRENCH TOAST
Chef’s weekly inspiration 13

JUMBO FLAPJACKS
Buttermilk pancakes, honey butter, 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, sliced chorizo, smoked gouda, avocado crema, pico de gallo, tortilla, crispy fingerlings 14

MEATS | 6 Each
Applewood smoked bacon
Chicken apple sausage
Canadian bacon
Sausage patties*
Smoked salmon*

FAVORITES | 5 Each
Crispy fingerlings
Cheddar cheese grits
Regular or low fat yogurt
Seasonal fruit & berries

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

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

 

HEIRLOOM SQUASH SOUP
Rosemary oil, spice mascarpone, Johnson County ham 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, mountain rose apple, New Town Farms egg, herb crouton, cranberry vinaigrette 14

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

UG FARM 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, honey butter, 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, New Town Farms egg, pretzel brioche roll, French fries 18

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

FAVORITES
Gallery mac & cheese / 10
Potato bravas / 8
Cheddar cheese grits / 5
Regular or low fat yogurt / 5
Seasonal fruit & berries / 5

MEATS/ 6 EACH
Applewood smoked bacon*
Chicken apple sausage
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

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

UG FARM MUSHROOM FLATBREAD
Béchamel, local shrooms, arugula, Toska truffle 14

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

AVOCADO TOAST
Mirin tamago, marinated tomato, ciabatta bread 13

HEIRLOOM SQUASH SOUP
Rosemary oil, spiced mascarpone, Johnson County crispy ham 8

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

CHICKEN FLATBREAD
Smoked chicken, spiced tomate, mozzarella, micro basil 14

BBQ PIMENTO DIP
Bacon, house chips 9

SALADS

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

BACKYARD SALAD*
Ultra greens, New Town Farms coddled egg, herb crouton, mountain rose apple, cranberry vinaigrette 14

HOUSE SALAD
Field greens, tomato, cucumber, parmesan, olives, croutons, balsamic vinaigrette 11

HEARTS OF ROMAINE
Grain mustard, focaccia crouton, parmesan-reggiano dressing 13

BRASSICA SALAD
New Town Farms kallets, root vegetables, Asian pear kimchee vinaigrette 12

SANDWICHES

BAUCOM’S GRASS FED BURGER*
Arugula and red onion slaw, applewood bacon, dijonnaise, OMB gruyère, New Town Farms egg, pretzel brioche roll, French fries 18

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

CRISPY CHICKEN SANDWICH
Rosemary salt, BBQ bacon pimento cheese, house pickle, sweet potato fries

BEYOND BURGER*
Spiced cranberry aïoli, provolone, LTO, pretzel brioche roll, French fries 14

GREEN TOMATO BLT
Black pepper B, warm pickled T, red leaf L,  saffron rouille, sourdough bread, French fries 14

ENTREES

SHERRY BOURBON SALMON*
Faroe Island salmon, bulgur citrus salad, sweet potato, sherry bourbon gastrique 22

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

RICE BOWL
Jerk spice, Carolina brown rice, charred pineapple-corn relish, herb salad 12
Add shrimp* 8

SIDES | 7

Charred Broccoli
Sautéed Baby Kale
Onion Rings
Crispy Brussel Sprouts
Grain Salad
Warm Pickled Tomatoes

DESSERT

3 SCOOPS | 8
Ice Cream: Marzipan, Cinnamon Raisin, Sweet Potato, Vanilla, Chocolate
Sorbet: Vanilla Pear, Pomegranate, Legal Remedy Root Beer
Gelato: Maple Espresso

CHOCOLATE BOURBON CRÈME BRÛLÉE | 10
Fairtrade Valrhona 70% dark chocolate, crème brûlée infused with, Ballantyne’s Woodford Reserve

VANILLA PEAR TART | 10
Poached Anjou, Pear Mousse, Valrhona Dulcey 32% Honey Ganache
Buckwheat Biscuit, Pistachio Sponge, Honey Brittle, Vanilla Pear Sorbet

CHAI PANNA COTTA | 10
Caramelized Puff Pastry, Valrhona 32% Dulcey, Whipped Ganache, Vanilla Pickled Oranges

ASSORTED CHEESE BOARD | 14

EXECUTIVE CHEF
Garrett Merck

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 even coordinator are subject to a 24% service charge.

DINNER

IMPRESSIONISM
The beginning of Modern Art

FRENCH ONION SOUP
Onion soup gratinée, gruyére cheese, crouton 10

HEIRLOOM SQUASH SOUP
Rosemary oil, spiced mascarpone, Johnson County ham 9

BRASSICA SALAD
New Town Farms kallets, root vegetables, Asian pear kimchi vinaigrette 13

BACKYARD SALAD*
Ultra greens, Pink Rose apple, New Town Farms egg, herb crouton, cranberry vinaigrette 14

PRAWN COCKTAIL
Smoked cocktail sauce, wasabi tobiko 16

PEI MUSSELS
Pickled serrano peppers, spiced tomate, smoked olive oil, grilled baguette 18

SMOKED BONE MARROW*
Szechuan carpaccio, pickled vegetables, grilled baguette 14

KUROBUTA PORK BELLY
Agrodolce, kohlrabi slaw 14

UG FARM MUSHROOM FLATBREAD
Béchamel, local shrooms, arugula, Toska truffle 16

PRECISIONISM
First Modern Art movement in the United States that contributed to the rise of Modernism

CHEF’S CATCH* MKT
A study of ingredients from farmers and anglers that are independent or local

RAINBOW TROUT*
NC Rainbow trout, bulgur citrus salad, sweet potato, sherry bourbon gastrique 30

SEA SCALLOPS*
Heirloom squash purée, collard greens, squash seed, gremolata, herb chili oil, crispy ham 38

BISON SHORT RIB
Smoked goat cheese, Anson Mills stone ground grits, crispy leek, cranberry demi 36

UG FARM MUSHROOM RISOTTO
Local shrooms, English peas, citrus cured egg, Toska truffle 25

CHICKEN & DUMPLINGS
Springer Mountain chicken, Pasta & Provisions, gnocchi, English peas, local carrots, supreme sauce 26

BUTCHER’S MODERN ART ON THE GRILL
USDA Prime & Certified Black Angus Beef
Accompanied with Chef’s featured butter, cognac demi, roasted garlic and shallots

GALLERY BUTCHER’S CUT* Market Price
BISON RIBEYE* Market Price
WILD BOAR RACK* 45
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

SIDE STROKES
LOCAL SWEET POTATOES
Pumpkin butter, spiced apples 8

CHARRED BROCCOLI
Aleppo, citrus cured egg 8

POTATOES BRAVAS
Saffron rouille 8

LOCAL CARROTS
Carrot top gremolata 7

POMME DE TERRE PURÉE
Toska truffle 8

CRISPY BRUSSELS
Fig mustard 8

GALLERY MAC & CHEESE
Smoked chicken, white cheddar mornay, pickled jalapeño 10

CONFECTIONERIES
The art of making sweet treats

3 SCOOPS | 8
Ice Cream: Vanilla, Chocolate
Marzipan, Cinnamon Raisin, Sweet Potato
Sorbet: Vanilla Pear, Pomegranate, Legal Remedy Root Beer
Gelato: Maple Espresso

CHOCOLATE BOURBON CRÈME BRÛLÉE | 10
Fairtrade Valrhona 70% dark chocolate crème brûlée, Ballantyne’s Woodford Reserve Custard, Chocolate
Sponge, Candied Orange

CINNAMON APPLE | 10
Oat Milk Mousse, Granny Smith Compote, Apple Butter, Sour Cream Coffee Cake, Oat Rocher, Cinnamon Ice Cream

CHOCOLATE & RED WINE | 10
Devil’s Food Sponge, Dark Chocolate Truffle, Toasted Almond Mousse, Red Wine Gelée, Almond Streusel, Marzipan Ice Cream

VANILLA PEAR TART | 10
Poached Anjou, Pear Mousse, Buckwheat Biscuit, Valrhona Dulvey 32% Honey Ganache, Pistachio Sponge, Honey Brittle, Vanilla Pear Sorbet

LEGAL REMEDY ROOT BEER “FLOAT” SUNDAE | 8
Legal Remedy Root Beer Sorbet, Vanilla Ice Cream, Root Beer Redux, Spiced Crumble, Sarsaparilla Pound Cake

ASSORTED CHEESE BOARD | 14

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

EXECUTIVE CHEF
Garrett Merck

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