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.