BREAKFAST

HOT OFF THE GRIDDLE
Served with whipped foothill mountain butter and Vermont maple syrup

STACKED JUMBO BUTTERMILK PANCAKES 10
Choice of: chocolate chips, bananas, strawberries, raspberries or blueberries

BALLANTYNE FRENCH TOAST 10
Crispy corn crusted challah bread w/ strawberry cream cheese, whipped cream
and sliced strawberries

BREAKFAST ENTREES

HEART HEALTHY CHOICE 12
Sliced domestic and exotic fruit, served with fruit yogurt, dipping sauce, and a multi grain muffin

THE NEW YORKER 15
House cured smoked salmon, New York bagel, cream cheese, sliced European cucumber
shaved red onion, roma tomatoes and capers

STEAK AND EGGS 17
7 oz. Grilled NY strip served with two eggs prepared any style, roasted tomato, asparagus tips
and breakfast potatoes

EGGS BENEDICT

TRADITIONAL 13
Two soft poached eggs over Canadian bacon, toasted English muffin and hollandaise sauce

SOUTHERN 14
Two soft poached eggs over Country ham, on top of a fried green tomato
spicy roasted red pepper hollandaise

A LA CARTE EGGS
Served with white, wheat, or cinnamon raisin toast and a choice of two breakfast sides

TWO FARM FRESH EGGS PREPARED ANY STYLE 12
Served with roasted roma tomato and grilled asparagus tips

THREE EGG OMELET 14
Choice of farm fresh eggs, egg whites or egg beaters and accompanied with a choice of:
scallion, red onion, portabella mushrooms, tomato, spinach, bell peppers, cheddar cheese
bacon, ham, Andouille sausage, lump crab

SIDE OPTIONS
With eggs or a la carte

Breakfast potatoes 3
Applewood smoked bacon 4
Cheddar cheese grits 3
Homemade Chicken apricot sausage 4
Hash brown potatoes 3
Country ham 4
Homemade granola 4
Homemade Andouille sausage 4
Biscuits and gravy 4
Canadian bacon 4
Fresh melon & berries 4
Homemade sausage patties 4

ADDITIONS
Homemade granola with dried fruit and your choice of skim, 2%, whole or soy milk 8
Cinnamon scented oatmeal served with brown sugar and golden raisins 8
Bircher Muesli, Granny Smith apples and dried cranberries 8
White, wheat, rye, or cinnamon raisin toast 3

Gallery Restaurant supports many of Charlotte and the Carolinas’ local area farmers and businesses, providing you with the freshest products of the season. We believe in the Earth to table concept, which means you can guarantee the chefs have selected the very best meats, seafood, and produce for your dining pleasure.

Chef de Cuisine Kelly Morrow
Executive Sous Chef David Moore
Pastry Chef John Applegett
Food & Beverage Director Peter Grills