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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

FRUIT & CEREALS

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

STEEL CUT OATMEAL
Local peaches 8

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

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

GALLERY SIGNATURE OMELET
Pulled smoked chicken, peppers, pickled green tomatoes, onions, local cheddar, crispy fingerling potatoes 16

TWO FARM FRESH EGGS ANY STYLE*
Choice of one breakfast meat and crispy fingerling potatoes 12; Add Hanger Steak* 18

OMELET YOUR WAY
Three 14 Five 16

Choice of 3 or 5 ingredients, crispy fingerling potatoes, Pulled smoked chicken, chicken apple sausage, applewood bacon, ham, peppers, kale
onions, spinach, tomatoes, mushrooms, goat cheese, local cheddar, mozzarella

BREAKFAST SPECIALTIES

FRENCH TOAST
Chef’s weekly inspiration 13

SHRIMP & GRITS
Anson Mills stone ground grits, andouille sausage cream, charred corn, crispy prosciutto 16

JUMBO FLAPJACKS
Buttermilk pancakes, hazelnut brittle, bing cherry compote, honey butter, maple syrup 12

CRAB CAKE BENEDICT*
Jumbo lump crab cakes, fried green tomato, poached eggs, hollandaise sauce, crispy fingerling potatoes 18

TURKISH EGGS*
Lebneh yogurt, poached eggs, harissa sauce, dill 14

AVOCADO TOAST
Avocado smash, arugula, heirloom cherry tomatoes, roasted mushroom, EVOO on grilled whole grain baguette 14
Add poached egg* 3

CHICKEN AND WAFFLES
Pickle brined chicken, honey waffles, sriracha maple syrup, veloute 15

SIDES

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

PASTRIES | 4 Each
Croissant
Muffin
Danish
Toast

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

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

JUICES
Orange / 5
Tomato / 3
Pineapple / 3
Cranberry / 3
Grapefruit / 5

NATALIE’S COLD PRESS
JUICES | 8 EACH
Orange Beet
Carrot Tomato Celery
Honey Tangerine

HOT BEVERAGES
Coffee / 2.75
Cappuccino / 6
Espresso / 4.75
Herbal Tea / 4
Latte / 6

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

*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

HEIRLOOM TOMATO GAZPACHO
Jumbo lump crab meat, cucumber salad 10

AVOCADO TOAST
Avocado smash, arugula, heirloom cherry tomatoes, roasted, mushrooms, EVOO on grilled whole grain baguette 14
add poached egg* 3

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

ARTISANAL CHEESE & MEAT BOARD
Cloth bound cheddar, smoked goat cheese, prosciutto, salami vesuvio, black mustard, pickled veggies, grilled whole grain baguette 18

GRILLED OCTOPUS
White bean purée, olive tapenade, local peaches, citrus gremolata 14

BURRATA & TOMATO SALAD
Heirloom summer tomatoes, basil purée, brioche croutons, vincotto, local herb vinaigrette 14

BACKYARD SALAD
Local watermelon, pickled beets, pistachio, feta cheese, basil honey vinaigrette 13

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

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

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

ENTRÉES

TWO FARM FRESH EGGS*
Eggs any style, choice of breakfast meat, crispy fingerling potatoes 12

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

FRENCH TOAST
Chef’s weekly inspiration 13

TURKISH EGGS*
Lebneh yogurt, poached eggs, harissa sauce, dill 14

CRAB CAKE BENEDICT*
Jumbo lump crab cakes, fried green tomato, poached eggs, hollandaise, crispy fingerling potatoes 18

SOUTHERN BENEDICT*
Poached eggs, buttermilk biscuit, smoked brisket, smoked tomato jam, chili hollandaise, crispy fingerling potatoes 17

GALLERY OMELET
Pulled smoked chicken, peppers, onions, pickled green tomatoes, local cheddar, crispy fingerling potatoes 16

CHICKEN & WAFFLES
Pickle brined chicken, honey waffles, sriracha maple syrup, veloute 15

JUMBO FLAPJACKS
Buttermilk pancakes, hazelnut brittle, bing cherry compote, honey butter, maple syrup 12

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, cucumber & tomato salad 16

PASTRIES/ 4 EACH
Croissant
Muffin
Danish
Toast

FAVORITES
Truffle fries / 8
Cheddar cheese grits / 5
Regular or low fat yogurt / 5
Seasonal fruit & berries / 5

MEATS~ 6 EACH
Applewood bacon
Chicken apple sausage
Canadian bacon
Sausage patties
Smoked salmon

JUICES
Orange / 5
Tomato / 3
Pineapple / 3
Cranberry / 3
Grapefruit / 5

NATALIE’S COLD PRESS JUICES/8
EACH
Orange Beet
Carrot Tomato Celery
Honey Tangerine

HOT BEVERAGES
Coffee / 2.75
Cappuccino / 6
Espresso / 4.75
Herbal Tea / 4
Latte / 6

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, pepper, onions, spinach, goat cheese

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

*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

HEIRLOOM TOMATO GAZPACHO
Jumbo lump crab meat, cucumber salad 10

FRENCH ONION SOUP
Onion medley, focaccia crouton, OMB gruyère 12

ITALIAN FLATBREAD
Spiced capicola, prosciutto, mozzarella, arugula, EVOO 14

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

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

AVOCADO TOAST
Avocado smash, arugula, heirloom cherry tomatoes, roasted mushrooms, EVOO on grilled whole grain baguette 14; add jumbo lump crab 3

BBQ PIMENTO DIP
Bacon, house chips 9

SALADS

ADD PROTEIN
grilled chicken 8 jumbo prawns 15 Faroe Island Salmon* 16 crab cake 9

CAESAR SALAD
Hearts of romaine, focaccia croutons, parmesan-reggiano dressing 12

BACKYARD SALAD
Local watermelon, pickled beets, pistachio, feta cheese, basil honey vinaigrette 13

BURRATA & TOMATO SALAD
Heirloom summer tomatoes, basil purée, brioche croutons, vincotto, local herb vinaigrette 14

HOUSE SALAD
Field greens, tomato, cucumber, parmesan, olive, crouton, balsamic vinaigrette 11

SANDWICHES

BEYOND BURGER
Sliced avocado, tomato chow chow, cashew cheese spread, ancient grain bun, french fries 14

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

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

BBQ CHICKEN
Pulled smoked chicken, house BBQ sauce, peach chutney, arugula, pretzel brioche roll, house chips 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

ENTRÉES

FAROE ISLAND SALMON*
Celeriac purée, buttered quinoa, Ballantyne herb salad 26

RICE BOWL
Jerk spice, Carolina brown rice, broccoli, charred pineapple-corn relish, Ballantyne herb salad 12
add shrimp 15

GRILLED HERB MARINATED HANGER STEAK
Sweet potato purée, lemon infused brussel sprouts, celery root 26

SPRINGER MOUNTAIN CHICKEN
Sweet tea brine, smoked corn purée, local summer bean succotash 24

SIDES 7
Onion Rings
Crispy Brussels
Charred Asparagus
Sautéed Baby Kale
Cucumber & Tomato
Truffle Fries

3 SCOOPS | 8
Ice Cream: Vanilla, Chocolate, House-Made Coconut
House-Made Sorbet: Raspberry, Kiwi Lime, Pineapple
Gelato: Buttermilk, House-Made Almond Bee Pollen

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

RASPBERRY GERANIUM TART | 10
Vanilla sable, raspberry geranium jam, white chocolate poppy-seed mousse, raspberry créme, Chambord sponge
semi candied raspberries

PASSION CHEESECAKE POP | 10
Cream cheese mousse, chiffon cake, Valrhona passion inspirations magic shell, passion fruit whipped ganache, tonka bean chantilly

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

PASTRY CHEF
Noelle Gogg

*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

IMPRESSIONISM

The beginning of Modern Art

HEIRLOOM TOMATO GAZPACHO  10
Jumbo lump crab meat, cucumber salad

FRENCH ONION SOUP  12
Onion medley, focaccia crouton, OMB gruyère

BACKYARD SALAD  13
Local watermelon, pickled beets, pistachio, feta cheese, basil honey vinaigrette

BURRATA & TOMATO SALAD  14
Heirloom summer tomatoes, basil purée, brioche croutons, vincotto, local herb vinaigrette

PRAWN COCKTAIL*  16
Smoked cocktail sauce, wasabi tobiko

PEI MUSSELS*  18
Nduja & herb butter sauce, grilled whole grain baguette

HAMACHI CRUDO* 18
Lotus root, avocado dust, kumquat, radish, ponzu

KUROBUTA PORK BELLY  14
Fingerling sweet potatoes, buttermilk gel, pickled veggies

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

RISOTTO  28
Artichoke hearts, spinach, morel mushrooms, hazelnuts, Toska summer truffle

SPRINGER MOUTAIN CHICKEN  24
Sweet tea brine, smoked corn purée, local Summer bean succotash

FAROE ISLAND SALMON* 26
Celeriac purée, buttered quinoa, Ballantyne herb salad

CHEF’S CATCH*   MKT

A study of ingredients from farmers and anglers that are independent or local

SEA SCALLOPS*  38
Peach salsa, fregola, basil purée, crispy prosciutto

CRAB STUFFED BRANZINO* 55
Little neck clams, candied carrots, compressed cucumber, balsamic infused tomatoes, sweet potato purée

BUTCHER’S MODERN ART ON THE GRILL

USDA Prime & Choice Black Angus Beef

Accompanied cognac peppercorn sauce, roasted garlic and shallot

GALLERY BUTCHER’S CUT*   MKT

8OZ FILET*  46
12OZ NEW YORK STRIP*  42
10.oz PORK CHOP*  32
21 DAY DRY AGED RIBEYE*  65

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
Pulled smoked chicken, white cheddar mornay, pickled jalapeño

SWEET POTATO FINGERLING  8
Goat cheese espuma, citrus zest, vincotto reduction

CRISPY BRUSSEL SPROUTS  7
Wasabi nori spice, sweet soy glaze

BRAISED MUSHROOMS  9
Exotic mushrooms, cognac demi

PURÉE DE POMMES DE TERRE  8
Toska truffle

CHARRED ASPARAGUS 8
Citrus zest, shaved parmesan romano

LOCAL BEAN SUCCOTASH  8
Summer beans, pickled mustard seed, cream corn butter

CONFECTIONERIES
The art of making sweet treats

3 SCOOPS | 8
Ice Cream: House-Made Coconut , Vanilla, Chocolate
House-Made Sorbet: Raspberry, Kiwi Lime, Pineapple.
Gelato: Buttermilk, Almond Bee Pollen

CHOCOLATE BOURBON CRÈME BRÛLÉE | 10
Fairtrade Valrhona 70% Dark Chocolate Crème Brûlée, Maker’s 46 Bourbon Custard
Chocolate Sponge, Candied Orange

LEMON MERINGUE | 10
Lemon Mousse, Verbena Marmalade, Toasted Meringue, Crystalized Basil Sponge, Vanilla Powder, Buttermilk Gelato

MILK CHOCOLATE HONEYCOMB | 10
Valrhona Bahibe 46% Custard, Honey Comb, Greek Yogurt Biscuit, Honey Roasted Almonds, Phyllo Crisp, Almond Bee Pollen Gelato

RASPBERRY GERANIUM TART | 10
Vanilla Sable, Raspberry Geranium Jam, White Chocolate, Poppy-Seed Mousse, Raspberry Créme, Chambord Sponge, Semi Candied Raspberries, Raspberry Sorbet

PINA COLADA SUNDAE | 10
Coconut Ice Cream, Pineapple Sorbet, Rum Caramel, Coconut Cake, Tropical Crumble, Pineapple Chip.

THE COLLECTIVE

Group of artists working together to achieve a common objective

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

PASTRY CHEF
Noelle Gogg

*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.