LUNCH MENU

STARTERS

CHICKEN NOODLE SOUP 7
Roasted chicken and vegetables local micro greens

ONION SOUP 8
Caramelized vidalia onions focaccia crustini, guinness soaked gruyère cheese

SHRIMP & GRITS 9
Stone ground grits andouille sausage cream

SANDWICHES
All sandwiches are served with your choice of crisp Carolina slaw, hushpuppies, onion rings, French or sweet potato fries

GRILLED CHICKEN SANDWICH 10
Lettuce, tomato, sliced avocado, shaved red onion, grilled ciabatta roll

THE TURKEY CLUB 14
Shaved turkey, smoked bacon, Swiss chees, lettuce, tomato

CRISPY FISH TACOS 12
Two flour and blue corn tortilla’s, guacamole, Pineapple Pico de Gallo, queso fresco, Jalapeno cilantro and coriander crema

BAUCOM'S BEST FARMS® ULTIMATE BURGER 11

CAROLINA TURKEY BURGER 9

Guinness soaked Gruyère cheese, American cheese,
cheddar cheese or smoked mozzarella cheese
Add applewood smoked bacon 1 Add sautéed onions and mushrooms 1

SPICE RUBBED RIBEYE SANDWICH 12
Pickled cabbage slaw on a toasted baguette

SLOW ROASTED BARBECUE PORK SANDWICH 10
On a Kaiser roll with crisp Carolina slaw

SALADS
Add grilled shrimp 4 Add blackened or grilled chicken 3

BALLANTYNE CHOPPED SALAD 6/11
Iceburg lettuce, diced cucumbers, diced tomatoes, crisp bacon, blue cheese dressing

GRILLED STEAK SALAD 15
Skewered tenderloin tips over baby forest greens, wasabi peas, toasted cashews, pickled
ginger sesame teriyaki vinaigrette

HEARTS OF ROMAINE SALAD 6/11
Grain mustard Parmigiano-Reggiano dressing, focaccia croutons

COBB SALAD 11
Baby forest greens, tomato, bacon, egg, avocado, grilled chicken, ranch dressing

ENTRÉES

SALMON 14
Sweet potato puree, braised kale, whole grain mustard and local honey sauce

ROASTED FREE RANGE CHICKEN BREAST 12
Steamed broccolini, roasted chicken sauce

CAVATAPPI PASTA 11
Corkscrew pasta, roasted tomato, spinach aged provolone, tomato basil sauce

BUCK WHEAT NOODLE
AND CHARRED VEGETABLE STIRFRY 12
Add sea scallops 5 Add Asian glazed filet tips 6

SEARED DUCK BREAST 14
Golden quinoa, toasted pine nut and dried cherry ragout, arugula greens

SIDES
French Fries 4
Onion rings 4
Sweet Potato Fries 4
Hush puppies 4
Carolina slaw 4
Mixed fruit 4

DESSERT

NEW YORK CHEESECAKE 7
Passion fruit mousse and candied cherry compote

DECADENT CHOCOLATE CAKE 7
Espresso milk chocolate mousse and Illy coffee anglaise

CRÈME BRULEE 7
Chef’s daily selection with fresh berries

FRESH BERRIES 7
with Grand Marnier syrup in a chocolate edge tuile cup

TOFFEE CARAMEL APPLE CRISP 7
Served with house made vanilla bean ice cream

Under North Carolina law, ground beef& foods containing ground beef must be cooked to an internal temperature of at least 155°F (65°C).

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