DINNER MENU

CHEF’S TASTING MENU
• 5 COURSE 65 • 7 COURSE 80
Wine Pairings are available and coursed dinners are reserved for the entire table

STARTERS

LOCAL PUMPKIN SOUP 7
Nutmeg crème frâiche and scallions

CARAMELIZED VIDALIA ONION SOUP 8
Focaccia crustini, Guinness soaked Gruyère cheese gratin

SHRIMP COCKTAIL 12
Traditional accompaniments

SEARED FOIE GRAS 15
Local apple pancake, local fig preserves

LOW COUNTRY SHRIMP 9
Stone ground grits, Andouille sausage cream

OYSTERS Market
Chef’s daily preparation

CHARCUTERIE 14
Local sausages, house made chicken pate, duck rillette, shaved prosciutto Pickled vegetables, house made lavosh

SMALL PLATES

RISOTTO 10
Local pumpkin and rock shrimp, preserved lemon and thyme butter

SEARED SEA SCALLOPS 14
House made cavtelli pasta, beech mushrooms, citrus beurre blanc

MECKTOBERFEST SMOKED SQUAB 14
Local turnips and greens, grilled leg

PORK TENDERLOIN 12
Junior Johnson cherry moonshine marinated, black walnut smoked, tomato chow chow and bibb lettuce NC best dish winner 2011

SALADS

WEDGE OF BABY ICEBURG LETTUCE 8
Creamy blue cheese dressing, crisp bacon, English cucumber, diced tomato

CAESAR 8
Grain mustard Parmigiano-Reggiano dressing, focaccia croutons, kalamata olives

ROASTED BEETS AND GOATS CHEESE CAMEMBERT 9
Basil, balsamic, local micro greens

FROM THE SEA

SALMON 24
Local kale and sweet potato puree, whole grain mustard and local honey sauce

HALIBUT 31
Jonah crab fritters, oven roasted vegetables, celery root sauce

BAKED COD 28
Local soppressata crust, local potatoes, roasted onion and celery, herbed fumet and herbed olive oil

GALLERY FAVORITES

THE GALLERY FILET
Grilled filet, twice baked stuffed potato, cognac peppercorn reduction • 6oz 28 • 8oz 34

DUET OF DUCK 28
Smoked breast, bbq braised leg, Thai pickled cabbage roll

VEAL TWO WAYS 32
Seared tenderloin and crispy sweetbreads, citrus spinach, veal reduction

FREE RANGE CHICKEN TRIO 22
Buttermilk fried breast, local apple stuffed thigh, leg confit farro risotto

BRAISED SHORT RIB OF BEEF 29
Local grits, crispy goat cheese, house made peach and blueberry bbq sauce NC best dish winner 2011

BUTCHER’S BLOCK

12oz N.Y. STRIP 38 • 14oz BEEF RIBEYE 39 • 22oz BONE IN RIBEYE 45 All steaks are USDA prime and are served with a choice of side and sauce

Sauces
Béarnaise
Red wine reduction
Cognac peppercorn
Lemon herb nage
Chive beurre blanc

Potatoes
Baked potato 5
Idaho potato purée 5
French fries 5
Sweet potato fries 5
Twice baked potato 5

Vegetables
Braised mushrooms 5
Roasted baby beets 7
Buttered asparagus 7
Broccoli florets 5
Creamed Brussels sprouts 7

GALLERY CLASSIC DESSERTS 7

NEW YORK CHEESECAKE with passion fruit mousse and candied cherry compote
DECADENT CHOCOLATE CAKE espresso milk chocolate mousse and Illy coffee anglaise
CRÈME BRULEE Chef’s daily selection

GALLERY FAVORITE DESSERTS 8

SPICED CARROT CAKE with white chocolate ginger cream and sweet tea caramel
PEANUT BUTTER CHOCOLATE NAPOLEON with malted milk ice cream and dark chocolate sauce
TOFFEE CARAMEL APPLE CRISP with house made vanilla bean ice cream.
FRESH BERRIES with Grand Marnier syrup served in a chocolate edged tuile cup

DESSERT WINES
KODA 8 glass
Chocolate infused Syrah, Tarrica Cellars, Paso Robles, California
STARBOUND 7 glass
“North Carolina rabbit eye blueberries” Childress Vineyard, North Carolina
DOLCE 120 bottle
“Late Harvest” hand decorated bottle, Napa Valley, California 2002
INNISKILLIN 100 bottle
“Oak Aged” Niagara Peninsula, Canada, 2003

PORT WINES
TAYLOR FLADGATE TAWNY’S
20 YEAR 15
30 YEAR 20
RAMOS PINTO TAWNY’S
10 YEAR 13
20 YEAR 18
COCKBURN QUINTA DOS CANA 1998 15
WARRE’S WARRIOR SPECIAL RESERVE 7
OSBORNE TAWNY 7
DELAFORCE 1986 TAWNY (500ML) 60
DELAFORCE 1965 TAWNY (500ML) 175
CROFT 2005 90

PRESIDENTIAL TAWNEY’S
10 YEAR 11
20 YEAR 14
30 YEAR 21
40 YEAR 32

SHERRY
HARTLEY & GIBSON PEDRO XIMENEX 7

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
Sous Chef David Moore