CHEF’S TASTING MENU
• 5 COURSE 69
• 7 COURSE 85
Wine Pairings are available and coursed dinners are reserved for the entire table

STARTERS

LOCAL TOMATO GAZPACHO 7
Brunoise of summer vegetables, poached shrimp

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

SHRIMP COCKTAIL 12
Traditional accompaniments

RED HAVEN PEACH AND BRIE 9
Warm brie cheese, grilled peaches, arugula greens, peach jam crustini

LOW COUNTRY SHRIMP 9
Stone ground grits, Andouille sausage cream

OYSTERS Market
Chef’s daily preparation

PRIME BEEF CARPACCIO 11
Thinly sliced prime strip loin, romaine lettuce, shaved parmesan, black pepper dressing

SMALL PLATES

SEARED SEA SCALLOPS 10
Watermelon, English peas, shaved fennel, pea tendrils

RABBIT RAVIOLIS 12
Housemade raviolis, seared rabbit tenderloin, marinated tomatoes, pine nut pesto

TUNA AND CRAB 15
Thinly sliced tuna loin, Jonah crab salad, papaya, crispy shallots

SALADS

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

CAESAR 10
Grain mustard Parmigiano-Reggiano dressing, focaccia croutons, kalamata olive
slow roasted tomatoes

TOMATO AND MOZZARELLA 8
Marinated local tomatoes, mozzarella, basil, balsamic

FROM THE SEA

HAWAIIAN TUNA 28
Pan seared tuna, rice noodles, steamed baby bok choy

LINE CAUGHT HALIBUT 32
Seared halibut, salad of haricot vert, shaved fennel, orange segments
saffron sauce

SALMON 28
Olive oil poached salmon, wedges of herb roasted fingerlings, mixed grilled vegetables
chive nage

BUTTER POACHED WHOLE LOBSTER Market
Served with clarified butter, coral sauce

GALLERY FAVORITES

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

TEA SMOKED DUCK BREAST 30
English pea and corn ragout, crispy herb potatoes, white wine duck reduction

BLACKENED PORK TENDERLOIN 24
Jalapeño cheddar polenta cake, cucumber, purple cabbage "moonshine "slaw

LAMB RIBEYE 29
Local squash, confit cippolinni onions, marinated tomatoes, herb vinaigrette

FREE RANGE CHICKEN 21
Mushroom stuffed breast of chicken, potato purée, carrots, haricot vert
roasted chicken sauce

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

POTATOES

Baked potato 5
Idaho potato purée 5
French fries 5
Sweet potato fries 5

VEGETABLES

Braised mushrooms 5
House pickled beets 7
Buttered asparagus 5
Broccoli florets 5
Marinated tomatoes 7
Local squash 7
Local carrots 7

SAUCES

Béarnaise
Hollandaise
Red wine reduction
Cognac peppercorn
Lemon herb nage

DESSERTS

NEW YORK CHEESECAKE with fresh cherry compote and cherry curd 7


DECADENT CHOCOLATE CAKE with milk chocolate mousse and raspberry coulis 7


VANILLA BEAN CRÈME BRULEE with fresh berries and a butter spritz cookie 7


ULTIMATE PEANUT BUTTER CUP with house made pretzels, hot fudge sabayon and salted caramel 8

MANGO MANGO warm mango ginger fritters, mango ancho chili sorbet, chocolate ginger sauce 8

PASSION FRUIT TARTE with white chocolate ganache and ginger caramel 8


COCO LOCO coconut cake, coconut dulce de leche, toasted coconut sorbet, pineapple passion shooter 8

DESSERT WINES

CHILDRESS STARBOUND, North Carolina glass 7
DOLCE “Late Harvest” hand decorated bottle, Napa Valley, California 2002 bottle 120
INNISKILLIN “Oak Aged” Niagara Peninsula, Canada, 2003 bottle 100

PORT WINES

TAYLOR FLADGATE 10 YEAR 9
TAYLOR FLADGATE 20 YEAR 15
TAYLOR FLADGATE 30 YEAR 20
QUINTA DE HEREDIAS 15
WARRE’S WARRIOR SPECIAL RESERVE 7
FONSECA BIN 27 7
FONSECA 20 YEAR 15

COFFEE & HOT TEA

ILLY COFFEE FRENCH PRESS For two, 6 For four 12
TAZO HOT TEA 3
BALLANTYNE COFFEE 7.50
IRISH COFFEE 7.50
JAMAICAN COFFEE 7.50
CAFÉ GATES 7.50
KEOKE COFFEE 7.50

Gallery Restaurant supports many of Charlotte and the Carolinas’ local area farmers and businesses by 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
Executive Sous Chef David Moore
Pastry Chef John Applegett
Food & Beverage Director Peter Grills