Bentley's Restaurant on 27 - Charlotte, NC

1/2 oz. selection of Siberian, Traditional, Oscietra,& Royal Oscietra. Traditional condiments and blini

1 oz. Can with Traditional condiments and blini

1 oz. Can with Traditional condiments and blini

Premium Hawaiian Tuna, cucumber, avocado topped with Tradition Caviar Radish sprouts

Oysters floated with Rose Champagne, topped with Crème fresh, White Sturgeon caviar

Creamed spinach, herbed parmesan and panko crust

Jumbo prawns with bentley's own cocktail sauce

Herb and pepper crusted rare Tuna, soba noodles and soy mustard butter sauce

Dijon mustard, capers, garlic, onions, egg and worcestershire sauce, Toasted brioche points

Israeli couscous, preserved lemon, artichoke and fresh basil dressing

Applewood smoked bacon, black bean salad and yellow corn emulsion

Maine lobster, Black Truffles, three cheese sauce

Haricot vert, vadalia onion, rosemary aioli

Garlic, parsley, brandy, macadamia crust, toast points

Classic Presentation

Lump Crabmeat, Chives, Sherry crème fraiche

Baby greens, shallots, pearl tomatoes and champagne vinaigrette

With seasoned croutons, anchovies and Parmigiano

Bourbon jam & brie wrapped in puff pastry, watercress, baby arugula, Fresh berries with raspberry vinaigrette, Jim Beam Glaze

"Bonne Femme "with grilled baby vegetables, rissole potatoes with Lemon caper beurre blanc, Fillet tableside

Lump crab meat, sautéed julienne vegetables, bamboo rice cake, Sun dried tomato beurre blanc

French lentils, baby carrots and port wine reduction

Split crab legs with drawn butter, mashed potatoes & Green asparagus

Chef's creation of the fresh seafood available from Hawaii

Pumpkin sage ravioli, sautéed spinach & toasted pine nuts, Lobster Pernod sauce, Tableside presentation

Whipped Potatoes, Asparagus, Crabmeat and béarnaise sauce

Grilled baby vegetables, Gouda cheese whipped potatoes, Wild mushroom cream sauce

Roasted fingerling potatoes with wild mushroom, grilled baby artichokes, red wine reduction & béarnaise mousseline

20oz. Ribeye, grilled asparagus, bacon cheddar whipped potatoes, Bordelaise sauce

Tenderloin for two, with asparagus, sautéed mushrooms, potato dauphinoise, Red wine reduction. Tableside for Two

Pepper crusted New York strip with truffle pommes frites, cream spinach, Cognac cream sauce

Australian lamb Chop, Bison hanger steak, Filet Mignon, Grilled baby vegetables, potato croquette, Red wine reduction

Filet marinated in Bourbon, twice baked potato, baby carrots truffle bordelaise sauce, Flame with Bookers Bourbon

Herb mustard crusted Australian lamb chops, wild mushroom risotto, Truffle bordelaise

Creamed spinach, herbed parmesan and panko crust

Israeli couscous, artichokes & preserved lemon with fresh basil dressing

Haricot vert, vadalia onion, rosemary aioli

Balsamic marinated grilled asparagus, red onion, yellow pepper Brandy garlic butter

Black truffle, three cheese sauce

Classic presentation

Seasonal selection

Bacon wrapped filet mignon, baby arugula with goat cheese, Bordelaise sauce

Red grapes, endive, pecans & fresh tarragon with baby greens

Nicoise olives, green beans, potatoes over mesclun mix with citrus vinaigrette

Baby greens, English cucumber, pearl tomatoes and champagne vinaigrette

With seasoned croutons, marinated anchovies and Parmigiano

Open face Ribeye steak with mozzarella, arugula, sliced tomato and basil aioli Herb parmesan cheese fries

Parmigianino & tomato flat bread, shaved romaine lettuce, snow crabmeat salad

Maple cheddar or swiss cheese, arugula, tomato, grilled Bermuda onion, Cajun Yukon steak fries

Bacon, ham, prosciutto, mozzarella, basil aioli, lettuce, tomato, parmesan cheese fries

Maine lobster salad, applewood smoked bacon, vine ripe tomatoes Iceberg lettuce, toasted brioche bread, homemade potato chips

Grilled filet, whipped potatoes, spinach and Cabernet reduction

Ashley farms chicken breast with seasonal vegetables, goat cheese risotto

Jambalaya risotto with sautéed spinach, haricot vert, creole butter sauce

Pepper crusted strip, Yukon potato wedges, haricot verts, Brandy cream sauce

Sautéed prawns, pumpkin & sage ravioli, grape tomatoes, Haricot verts Herb pernod beurre blanc

French green lentils, braised celery, parsley coulis and port wine syrup

Sautéed rainbow trout, mashed potatoes, haricot vert, lemon beurre Blanc

Beer battered catfish, cole slaw, homemade potato chips, remoulade sauce

Black Bean & Corn Salsa, Yellow Corn Emulsion

Creamed Spinach, Herbed Parmesan and Panko Crust

Bacon Wrapped Filet Mignon, Baby Arugula with Goat Cheese, Wild Mushroom Cream Sauce

Crème Fraiche & Vegetables

Baby Greens, Shallots, Grape Tomatoes and Champagne Vinaigrette

Twice Baked Potatoes, Sautéed Haricot Verts, Red Wine Reduction Béarnaise Mousseline

Cowboy Ribeye, Grilled Asparagus, Bacon Cheddar Whipped Potatoes Bordelaise Sauce

Sautéed Hawaiian Sea Bass, with Mozzarella and Marinara Stuffed Gnocchi, Baby Carrots, Sautéed Spinach and Lobster Beurre Blanc

Sautéed Shrimp & Scallop, Tuscan Vegetable Ravioli, French Green Beans Grape Tomato Pernod Butter Sauce

Buttermilk Mashed Potatoes, Sautéed Spinach, Red Wine Reduction & Béarnaise Mousseline

Split Crab Legs with Drawn Butter, Mashed Potatoes & Asparagus

Take I-277 (Exit 9B); Exit 1E Caldwell Street/South Boulevard turn right onto Caldwell Street; Turn left on to Fourth Street (one way);Traveling down Fourth Street you will pass the blue bus station on the right hand side, go under the train tracks and immediately turn left at the black sign “Charlotte Plaza Parking Deck”. Go to the 6th level of the parking deck to enter the Charlotte Plaza Building. Take the elevators to the 27th floor.

Take I-277 (Exit 11) stay in left lane on to Brookshire Freeway to Third and Fourth Street Exit; Traveling down Fourth Street you will pass the blue bus station on the right hand side, go under the train tracks and immediately turn left at the black sign “Charlotte Plaza Parking Deck”. Go to the 6th level of the parking deck to enter the Charlotte Plaza Building. Take the elevators to the 27th floor.