LUNCH
STARTERS
TOMATO BISQUE 7
Micro basil, basil oil
SHRIMP AND GRITS 9
Stone ground grits, Andouille sausage cream
CALAMARI SALAD 7
Blood orange, yellow pepper, mint, jicama, red onion
SANDWICHES
GRILLED RIBEYE* 12
Grilled portobello, batter fried onions, garlic aioli,
lettuce, tomato, house made pretzel bun, french fries
ROASTED PASTRAMI PORK SHOULDER 10
Spiced sour kraut, Swiss cheese
on brioche, sweet potato chips
GRILLED VEGETABLE LAVOSH 8
Green edamame hummus, grilled vegetables,
local goat cheese, grain salad
THE TURKEY BLT 11
Shaved turkey, smoked bacon, rocket
tomato, on focaccia, terra chips
SMOKED SALMON FLATBREAD 9
Roasted spring radish, local brie, baby mustard
greens, beet aioli
CHICKEN SAUSAGE 9
Toasted baguette, roasted broccoli and fennel salad,
garlic aioli, sweet potato fries
LOCAL CHEDDAR PANINI 9
Cultured Cow Creamery cheddar, spring onion chutney,
bacon, avocado, on house made focaccia, french fries
TOASTED ITALIAN WRAP 11
Cappicola, pepperoni, salami, provolone
cured black olives, fennel and endive salad,
citrus vinaigrette, terra chips
BURGERS*
BAUCOM’S BEST FARMS BEEF®
Lettuce, tomato, onion, served with french fries
GROW CHARLOTTE – CAROLINA BURGER 10
Great Grains Bread’s herb focaccia, Baucom’s Best grass fed beef, Baucom’s Best sunny side up hen egg,
Lucky Leaf Garden’s micro green slaw, Cultured Cow Creamery’s Red Heifer cheddar soaked in Old Mecklenburg Brewery’s Copper lager
GALLERY ULTIMATE BURGER 12
Guinness soaked gruyere, sautéed mushrooms,
onions, bacon
CLASSIC QUEEN CITY BURGER 10
Bacon and lots of cheddar cheese
BALLANTYNE BLUE 9
Caramelized golden brown onions,
local blue cheese
485 ALARM BURGER 10
It’s Hot! Grilled jalapeno, local caraway cheddar,
sriracha aioli
CAROLINA TURKEY BURGERS
Lettuce, tomato, onion, served with sweet potato fries
SOUTH PARK BURGER 10
Hand ground turkey, smoked mozzarella avocado
THE CHARLOTTEAN 9
Hand ground turkey, sautéed mushrooms,
Swiss cheese
SALADS
MEDITERRANEAN SALAD 10
Local mixed greens, garbanzo beans, local feta tomatoes cucumbers, kalamata olives, crispy shallots, red wine vinaigrette
FRISEE ORANGE SALAD 9
Rocket, sunflower sprouts, roasted beets local cow’s milk cheese, Mandarin-ginger vinaigrette, toasted seed brittle
HEARTS OF ROMAINE SALAD 6 / 11
Parmesan dressing, focaccia croutons, kalamata olives
Add grilled shrimp or grilled chicken 5
WHITE FISH AND SHRIMP SALAD 11
Avocado, tomato, mache greens,
poached shrimp, smoked whiting,
Champagne vinaigrette
ENTREÉS
SALMON* 14
Spring peas, white asparagus, petite arugula salad,
almond milk vinaigrette
GRILLED AHI TUNA 14
Extra virgin sesame oil grilled artichokes,
shaved fennel, caramelized ginger
CAVATAPPI PASTA 14
Golden tomatoes, tomato oil, white scallion,
Chapel Hill Creamery “pheta”, roasted lemon
SEARED FILET OF RIBEYE* 15
Truffle parmesan frites, garlic herb butter
ROASTED FREE RANGE CHICKEN BREAST 13
Sautéed frisée, oyster mushrooms, herbed chicken jus
SEARED SEA SCALLOP AND SHRIMP* 15
Bok choy, sugar snap peas, shaved radish, celery leaf pea nage
ASIAN BEEF SALAD 16
Grilled beef tenderloin skewer, charred vegetables,
pho noodles, citrus ponzu dressing
SIDES
French Fries 4
Onion Rings 4
Sweet Potato Fries 4
Grain Salad 4
Mixed Fruit 5
Sautéed Spinach 4
DESSERTS
CHOCLATE TORTE 9 buttermilk anglaise
CRÈME BRÛLÉE 8
CHEESECAKE MOUSSE 8
caramelized peaches
FROZEN KEY LIME CUSTARD 8
strawberry coulis
EXECUTIVE CHEF
Timothy Toohey
CHEF DE CUISINE
Kelly Morrow
SOUS CHEF
David Moore
EXECUTIVE PASTRY CHEF
Keli Fayard
*Items containing raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.