Charlotte Restaurant Week kicks off Friday. Here are 10 can’t-miss menus

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It’s that time of year again: Your champagne tastes, though they’re usually on a beer budget, are actually in line with said budget, and you’re able to eat like a king.

Or, in this case, queen, because Queen’s Feast is back, and more than 60 restaurants in the Charlotte area have prepared 3-course, prix-fixe menus to showcase menu highlights and creativity.

Everyone from Georges Brasserie to O-Ku Sushi to Vivace is participating – see the full list here – and if it snuck up on you, you’re not alone. Don’t fret: We’ve done the research for you, and these are menus you’re not going to want to miss.

Note: Menus are available only for dinner, and coupons may or may not be accepted depending on the restaurant.

In the $30 category:

204 North

204-north-downstairs-seating

First course:

Fried Green Tomatoes with cabbage chow chow, pimiento cheese and country ham

Deviled Eggs with oysters, avocado mousse and a jalapeño hot sauce

Caesar Salad with tomatoes, parmesan, croutons and Caesar dressing

Second course:

Shrimp & Grits with braised tomatoes, sweet peppers and tasso gravy

Pork Tenderloin with succotash, sweet potatoes and corn purée

Seared Tri-Tip Steak with carrots, turnips, mashed potatoes and chimichurri

Dessert:

Banana Pie with whipped cream and banana brulée

Lemon Pound Cake with sweet tea ice cream, mint coulis and butter crumble

Creme Brulée served in a mason jar with vanilla custard, cranberries

204 North Tryon Street. Reservations.

Bistro La Bon

First course:

Crispy Brussels with a sweet corn veloute

Pan-Seared Potato Gnocchi with parmesan cream, baby spinach and wild mushrooms

Crispy Avocado and Asparagus with a sweet chili tamarind glaze

Burrata Salad with heirloom tomatoes, baby arugula, strawberries, almonds and a balsamic reduction

Wedge Salad with gorgonzola, cherry tomatoes, applewood bacon, banana peppers and bleu cheese dressing

Second course:

Seared Filet Mignon with green beans, fingerling potatoes and a wild mushroom demi

Pan-Baked Scottish Salmon with roasted, in-season vegetables, Israeli couscous, lemon purée and cucumber agrodolce

Lavender Chicken with banana bread, walnuts, grapes and a curry sauce

Swedish Meatballs with chive potato purée, lingonberries and traditional sauce

Veggie Risotto with cipollini onions, zucchini, squash, fennel, asparagus, beets and parmesan

Dessert:

Blackberry Swirled Cheesecake with a cookie crust, peaces and Nutella cream

Brioche Bourbon Bread Pudding with house-made caramel sauce and vanilla ice cream

Passion Fruit and Mango Sorbet with white chocolate, milk chocolate drizzle, blood orange and pomegranate foam

1322 Central Avenue. Reservations.

Café Monte

bar-at-cafe-monte

First course:

Seafood Ceviche with plantains and arugula

Yellow Tomato Gazpacho with avocado relish

Cherry Tomato Salade with whipped mozzarella and a balsamic glaze

French Tomato Bisque

Second course:

Beef Short Rib Bourguignonne with mashed potatoes, pearl onions, mushrooms and carrots

Shrimp and Grits with andouille and tasso ham cream

Pork Roulade with goat cheese, spinach, mushrooms, parsnip purée, fennel and corn salsa

Flounder with crab meuniere, roasted red pepper, asparagus and saffron cous cous

Dessert:

Grandma’s Cheesecake with strawberries and cream

Chocolate Raspberry Mousse Cake

Butter Pecan Ice Cream

6700 Fairview Road. Reservations.

Fran’s Filling Station

First course:

PEI Mussels

Beef Barbacoa Tostada with chile-braised beef, corn pico de gallo and avocado cream

Bacon-Wrapped Tater Tot Duo, one plain tot with maple rosemary black pepper glaze and one sweet potato tot with jalapeño bacon and Tabasco honey glaze

Waffled Cheddar Corn Bread with pimiento cheese and pepper jelly

Fig, Brie & Goat Cheese Flatbread

Hot Italian Flatbread with pepperoni and meatballs

Latin Wedge

Ribboned Tuscan Kale 

Second course:

Sandwiches will be served with French Fries or kale salad

Maryland-Style Crab Cakes with a summer vegetable slaw and green onion aioli

Fran’s Meatballs with cheesy orzo

Chicken Paillard with tomato jam, basil aioli, grilled summer vegetables and baby arugula

Pan-Roasted Snapper with jasmine rice, bok choy, citrus and smoked soy butter

Grilled Skirt Steak with herb French fries, roasted corn relish and salsa

American Lamb Burger with bleu cheese, balsamic onions and basil aioli

Mediterranean Vegge Burger with a spicy carrot salad, tomato jam and cucumber yogurt sauce

Dessert:

Served with caramel sauce, fresh fruit and whipped cream

Warm Bread Pudding

Chocolate Cake

Summer Fruit Cobbler

Lemon Pound Cake with a lemon cloud

2410 Park Road. Reservations.

Riverview Raw Bar

First course:

6 Raw or Steamed Gulf Oysters. Raw will be served with cocktail sauce, raw horseradish and lemon while steamed oysters will be served with cocktail sauce, melted butter and lemon

Drunken Mussels with white wine and garlic butter

Crab-Stuffed Mushrooms with crab and parmesan breadcrumbs

Unlimited Salad bar

Second course:

One Pound Live Maine Lobster with garlic red potatoes and corn on the cob with Old Bay

Southern Shrimp & Grits with caramelized red onions and tasso ham gravy

Braised Beef Pot Roast cooked in Old Chubb Scottish Ale served with seasonal vegetables and garlic mashed potatoes

Third course:

House-Made Seasonal Fruit Cobbler served warm with ice cream

10012 Moores Chapel Loop. Reservations (704-412-0181).

In the $35 category:

300 East

Wine:

Essay (2015), Chenin Blanc from South Africa

Double Decker (2015), Pinot Grigio from Monterrey

Hob Nob (2014), Pinot Noir from France

Tilia (2016), Malbec from Argentina

First course:

Baked Marinated Vermont Goat Cheese with roasted garlic, sun-dried tomatoes and a Nova’s baguette

Signature Hummus with vegetables and pita wedges

Chilled Local Cucumber Soup with pickled shrimp

Organic Mesclun Greens with tomatoes, cucumber and balsamic vinaigrette

Second course:

Grilled Hanger Steak with an onion marmalade, horseradish cream, mashed potatoes and vegetable of the day

Bronzed Sesame Salmon with coconut brown Basmati rice and sautéed spinach

Roasted Joyce Farms Half Chicken with pan gravy, mashed potatoes and vegetable of the day

Sweet Potato Ravioli with a Gorgonzola cream sauce and toasted walnuts

Dessert:

N.C. Peach & Buttermilk Panna Cotta with peach sorbet, buttermilk crumb and basil

Goat Cheese & White Chocolate Cheesecake with blackberries, nasturtium jelly and a ginger crumble

Warm Callebaut Brownie with a honey chocolate sauce, salted caramel and vanilla gelato

300 East Boulevard. Reservations.

5Church

First course:

Ahi Tuna Poke with avocado, serrano chilies, pineapple, soy sherry and puffed rice

Spring Salad with mixed greens, red pearl onions, chickpeas, English peas and Green Goddess dressing

Vietnamese Meatballs with cabbage salad and nuoc cham glaze

Second Course:

Wasabi-Crusted Tuna with ginger-sautéed bok choy, seaweed salad and miso emulsion

C.A.B. Hanger Steak “a la Brasa” with potato tortilla, corn and Romesco

Crispy Skin Roasted Chicken with rice, baby spinach, confit garlic and pan sauce

Butternut Squash Agnolotti with imported Parmesan, orange spice crumb and chives

Seared Sea Scallops with bok choy kimchi, mushroom dashi and sweet potatoes (add $5)

Pan-Roasted Filet Mignon with Yukon potatoes, Brussels sprouts, beet marmalade and caramelized shallot (add $8)

Dessert:

Milk Chocolate Caramel Pretzel Bar with vanilla gelato and a gold leaf

Blood Orange Consomme with vanilla gelato, meringue kisses and berries

S’mores Trifle with a chocolate brownie, Graham streusel and toasted marshmallow cream

127 North Tryon Street. Reservations.

Aix en Provence

Aix-en-Provence-myers-park-charlotte

First course:

Salmon Tartare with lemon, house pickles and lavash

House-Made Country Pate with cornichon, dijon mustard, jam and a toasted baguette

Chilled Corn Soup with espelette pepper bavarois and green onions

Summer Melon with beets, prosciutto, baby greens and vino cotto

Butter Lettuce with radish, herbs and Green Goddess dressing

Second course:

Ratatouille with croutons, a fried egg, balsamic and shallot vinaigrette

Diver Sea Scallops with in-season vegetables, white beans and minestrone brodo

Cassoulet Campagnard with duck confit, garlic sausage and lardons

Crispy Confit Pork Shoulder with roasted peaches, fennel and aigre doux

Bavette Provencal with tomatoes, artichoke, capers, garlic and olives

Dessert:

Devil’s Food Cake with a hazelnut ganache, candied mint and raspberry powder

Summer Berries with toasted meringue, local honey and basil bavarois

Coconut Terrine with yuzu gelee, cashews and nasturtium pudding

545 Providence Road. Reservations.

Luca Modern Italian Kitchen

luca modern italian kitchen

First Course:

A glass of Prosecco is included.

Antipasto Alla Luca with cantaloupe, prosciutto, mozzarella, grilled local vegetables, garlic crostini and olives

Polpette di Agnello with lamb meatballs, eggplant purée, pickled cucumber and a mascarpone yogurt drizzle

Insalata Mista with vegetables, quinoa, pistachio, stracciatella cheese and a roasted tomato emulsion

Raviolo con Pera with a pear-stuffed raviolone, Pecorino Romano, ricotta, sambucha tomato coulis and a fried blue cheese curd

Second course:

Mailale with pork medallions, peperonata, polenta fries and sweet soppressata demi

Caserecce Nere ai Fruitti di Mare with squid ink pasta, mussels, clams, shrimp, tomato and extra virgin olive oil

Pollo Scaloppine with chicken, prosciutto cotto, Fontina cheese, sautéed mushroom, risotto, zucchini, pan gravy and Chardonnay sauce

Trota Oreganata with pan-fried trout, herbed bread crumbs, clams, lemon cous cous rissotto, Swiss chard, buerre blanc and crispy capers

Vegetarian dish of the day

Dessert:

Gelato

Cannoli

Tiramisu

1523 Elizabeth Avenue. Reservations.

Village Tavern

village-tavern-patio-charlotte-southparkv

First course:

French Onion Soup that’s been oven-baked and topped with Provolone cheese

Tavern Salad with mushrooms, bacon, bleu cheese, tomatoes, onions and a vinaigrette

Wedge of Iceberg with bleu cheese, bacon and diced tomatoes

Second course:

5-ounce Petite Filet with blackened shrimp, mashed potatoes and green beans (pu poivre, +$3, sautéed mushrooms, +$3). An 8-ounce cut is available for $8.

Braised Meatball Skillet with house-made meatballs, Tuscan tomato sauce, burrata cheese, stone-ground grits and basil

Ten-Spice Glazed Salmon with garlic mashed potatoes and green beans

Chicken Marsala with Lombardo Marsala wine sauce, mushrooms, prosciutto, garlic mashed potatoes and green beans

Third course:

Key Lime Pie with raspberry sauce and whipped cream

St. Barth’s Chocolate Torte with vanilla ice cream and hot fudge

4201 Congress Street. Reservations.

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Kylie Moore
Writer doubling as a travel, wine, and Oxford Comma enthusiast.