DINNER

STARTERS/SMALL PLATES

TOMATO BISQUE 7
Micro basil, basil oil

SMOKED WHITE FISH AND SHRIMP SALAD 11
Mache, micro dill, avocado, tomato, poached shrimp, Champagne vinaigrette

OYSTERS* Market
Chef’s daily preparation

LOW COUNTRY SHRIMP 9
Stone ground grits, Andouille sausage cream

CHARRED CALAMARI 10
Blood orange, yellow pepper, mint, jicama, red onion

RABBIT TRIO 13
Country paté, liver paté, rilletts, spring onion chutney, grapes, wood sorrel

TUNA CRUDO 12
Citrus marinated cantaloupe, hearts of palm, cilantro

CRISPY LONG STEM ARTICHOKES 9
Roasted pepper relish

QUAIL 9
Mustard oil grilled quail, pan fried quail egg, local turnip, salad greens

SALADS

WEDGE OF BABY ICEBURG LETTUCE 5/8
Creamy blue cheese dressing, crisp bacon, English cucumber, diced tomato

CAESAR 9
Grain mustard Parmigiano-Reggiano dressing, focaccia croutons, kalamata olives
Add grilled shrimp 6 or grilled chicken 5

FRISÉE ORANGE SALAD 9
Rocket, sunflower sprouts, roasted beets, local cow’s milk cheese, Mandarin-ginger vinaigrette, toasted seed brittle

POACHED LOCAL EGG SALAD* 10
Soft poached hen egg, charred spring vegetables, crispy sun chokes, black bean vinaigrette

TASTING MENU
• 4 Course 55 • 6 Course 69
Wine pairings are available and coursed dinners are reserved for the entire table

ENTRÉES

SCOTTISH SALMON* 25
Grain salad, golden tomato vinaigrette

STRIPED BASS 24 Morel broth, spring vegetables, greens

AHI TUNA LOIN 26
Shaved purple cauliflower, sautéed cabbage, green leek sauce

KUROBUTA PORK BELLY AND SCALLOPS 30
Fava bean succotash, salad greens, balsamic

PAPPARDELLE PASTA 18
Tomato, tomato oil, white scallion, Chapel Hill Creamery pheta, roasted lemon
Add grilled shrimp 6 or grilled chicken 5

MAPLE LEAF FARMS DUCK 27
Edamame and cilantro grit pudding, confit white lentils, white asparagus

GALLERY ULTIMATE BURGER* 15
Baucom’s Best Farms beef burger
Guinness soaked gruyere, bacon, sautéed mushrooms, sautéed onions, french fries
Add foie gras 10

LAMB RIBEYE 28
Beet salad, sautéed shallots, swiss chard, roasted lemon

N.Y. STRIP STEAK* 32
12oz grilled strip, peppercorn reduction, basted mushrooms

THE GALLERY FILET* 28
8oz grilled, horseradish reduction, garlic herb butter

BEEF RIBEYE * 38
14oz grilled, roasted red onions

STARCHES
Truffle parmesan fries 5
Roasted heirloom potatoes 5
Idaho potato purée 5
Andouille sausage
sweet corn grits 5

VEGETABLES
Roasted mushrooms 5
Wilted spinach 5
Buttered asparagus 7
Roasted beets 6
Grain salad 5

SAUCES
Béarnaise
Hollandaise
Red wine reduction
Cognac peppercorn
Lemon herb nage

DESSERT

CHOCLATE TORTE 9
buttermilk anglaise

CRÈME BRÛLÉE 8

CHEESECAKE MOUSSE 8
caramelized peaches

FROZEN KEY LIME CUSTARD 8
strawberry coulis

CHERRY TURNOVER’S 8
crème fraiche ice cream

EXECUTIVE CHEF Timothy Toohey
CHEF DE CUISINE Kelly Morrow
SOUS CHEF David Moore
KELI FAYARD Executive Pastry Chef

*Items containing raw ingredients and/or cooked to order.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Gallery Restaurant supports Charlotte and the Carolinas’ local area farms: Baucom’s Best Farm, Lucky Leaf Farm, Fisher Farm, Adawehi Farm, Asana Herbs, Awsome Eggs, Ben Lynch Orchard, C-Saw Hill Charlenes Garden, Deer Valley Farm, Deer Haven Hills. Edens Way, Edgerton Farm, Gilcrest Natural Farm, Glenreid Farm, Jakes Farm, Jones Family, Leading Green Farm, Puzzle Peace Farm, Rogue Harbor Farm, S&H Rabbitry, Sunnyside Orchard, Looking Glass Creamery, Wild Heart Herb Farm