LUNCH MENU

STARTERS

LOCAL TOMATO GAZPACHO 7
Brunoise summer vegetables, poached shrimp

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

LOW COUNTRY SHRIMP 9
Stone ground grits, andouille sausage cream

CHEF'S DAILY SOUP 7

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

BURGERS
• 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

GRILLED VEGETABLE WRAP 9
Balsamic marinated grilled vegetables, alfalfa sprouts, baby lettuce in a spinach tortilla

GRILLED FILET TIP SANDWICH 12
Caramelized onions and peppers, provolone cheese on a toasted baguette

OYSTER PO-BOY 9
Crisp oysters, sweet pickle aioli, chiffonade of lettuce, tomato, toasted baguette

ROASTED CHICKEN SALAD 11
Served on a croissant with lettuce, tomato

SLOW ROASTED BARBECUE PORK SANDWICH 10
Served on a soft potato roll with crisp Carolina slaw

BALLANTYNE SLIDERS 10
• Shaved prime strip loin, caramelized onion, melted provolone with horseradish rémoulade
• Grilled chicken BLT with roasted garlic, black pepper mayonnaise

CRABCAKE SANDWICH 14
Pan seared crab cake, sweet pickle aioli, chiffonade lettuce, tomato on toasted ciabatta

THE TURKEY CLUB 12
Shaved turkey, smoked bacon, Swiss cheese, lettuce, tomato

SMALL AND LARGE SALADS

TRADITIONAL COBB CHOPPED SALAD 13
Rosemary and lavender poached free range chicken, chopped romaine lettuce
Smoked bacon, boiled egg, chopped tomato, sliced avocado, buttermilk ranch dressing

MARINATED TOMATO AND MOZZARELLA 6 / 10
Basil and balsamic

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 / 10
Grain mustard Parmigiano-Reggiano dressing, focaccia croutons, slow roasted tomatoes
Add grilled shrimp 4
Add blackened or grilled chicken 3

BABY ICEBERG WEDGE 5 / 8
Blue cheese crumbles, creamy blue cheese dressing, crisp bacon, English cucumber, diced tomato

LARGE PLATES

CHICKEN PASTA 11
Orecchiette pasta, grilled peppers, spinach, crisp eggplant, roasted pepper tomato basil sauce

SHRIMP PASTA 13
Penne pasta, sautéed shrimp, mushroom, light broccoli herb cream

SALMON 15
Grilled salmon, baby bok choy, local carrots, Thai honey beurre blanc

GARLIC AND ROSEMARY ROASTED FREE-RANGE HALF CHICKEN 12
Roasted fingerling potato salad ,charred asparagus

HAWAIIAN AHI TUNA 16
Grilled tuna, roasted local squash, broccoli, orzo, herb nage

SEA SCALLOPS 14
Seared scallops with marinated local tomatoes, grilled onion arugula greens, balsamic reduction

VEGETABLE STIRFRY 11
Charred Asian vegetables fried rice, soy, sesame

LUNCH DESSERTS

NEW YORK CHEESECAKE 7
DECADENT CHOCOLATE CAKE 7
COCONUT LEMON TARTE 7
VANILLA BEAN CRÈME BRULEE 7
FRESH BERRY MERINGUE 7

DESSERT WINES

CLOS DU ROY Barsac, France, 2003 bottle 35
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 2 6 For 4 12
TAZO HOT TEA Selection of Black, Green and Herbal Infusion Teas 3
BALLANTYNE COFFEE Bailey’s, Kahlua, splash of Crown Royal 7.50
IRISH COFFEE Jameson’s Irish Whiskey, sugar and Green Crème de Menthe 7.50
JAMAICAN COFFEE Tia Maria and Myers Dark Rum 7.50
CAFÉ GATES Tia Maria, Grand Marnier Dark Crème de Cacao 7.50
KEOKE COFFEE Brandy, Kahlua and Dark Crème de Cacao 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