Monday, October 5, 2009

New menus

  • New menus at Gallery: a lineup of breakfast signature specials, including the peach French toast shown, plus new lunch, dinner and dessert lists. Among new lunch entrees are housemade pappardelle pasta with braised short rib, Shanghai ahi tuna with jasmine rice and Atlantic cod with butternut squash couscous and braised local greens. New sandwiches include a grilled vegetable wrap and Underwood Family Farm’s roasted lamb with caramelized onions and aged provolone. Dinner options range from starters such as the Hawaiian tuna duet and beet salad with housemade goat cheese cake to entrĂ©es of blue-crab-stuffed Acadian redfish and beef short ribs with bone marrow crostini. At the Ballantyne Hotel & Lodge; 10000 Ballantyne Commons Parkway; 704-248-4100.
  • Newly made executive chef at Aquavina is Vincent Giancarlo (a Charlotte Johnson & Wales grad), and the new menu adds a significant selection of Certified Angus Beef to its seafood lineup, including The Black Eye (center-cut 18-ounce bone-in ribeye encrusted with Tellicherry black pepper and served with fries tossed in white truffle oil and asparagus with roasted leek and Roquefort fondue; $36) and Surf & Turf Trio (beef tenderloin and tiger shrimp served three ways; $28). 435 S. Tryon St., 704-377-9911.
  • Zebra debuts its new dinner menu this week, offering 20 percent off all food and beverages for the week. On the new list: lobster bisque and cauliflower soup with butter-poached lobster; seared Hudson Valley foie gras with red currant compote; pan-roasted sea scallops with ricotta en croute; N.C. trout Francaise; Snake River Farm Kobe strip loin steak with grit and Gruyere cake; tournedos of beef tenderloin with prosciutto roasted asparagus; and more. 4521 Sharon Road; 704-442-9525.
  • blynk organic offers new lunch and breakfast items, with ingredients from Grateful Growers and Poplar Ridge, new pastries including gluten-free cookies, and more. Vegetarian picks on the fall menu include a cold vegan low-cal sandwich called the Mezetta, and a hot sandwich with grilled portobellos, while protein fans can get a cold wrap with honey maple turkey and avocado. 200 S. Tryon St., 704-522-3750.