Forty Six - Kannapolis, NC

crisp pan-seared spinach and vegetable falafel cakes. served with minted onions and curry aioli.

creamy spinach & artichoke dip with asiago cheese. served with fresh tortilla & pita chips.

crispy fried calamari with zesty marinara & cilantro caper remoulade.

grilled homemade flatbread pizzetta.

mixed greens with grape tomatoes, cucumbers, toasted walnuts, orange segments and garbanzo beans. tossed in our house balsamic vinaigrette.

field greens, roasted beets, tomato and crisp pancetta with granny smith apple slivers. dressed with our bacon-balsamic vinaigrette. topped with warm walnut-encrusted goat cheese.

farmers market tomatoes with fresh mozzarella, fresh basil, mixed greens, aged balsamic reduction and evoo.

romaine, parmesan cheese, sourdough croutons & diced tomato. dressed with our house-made caesar dressing.

mixed greens with julienned sno-peas, carrots, edamame and sweet bell peppers. tossed with our sesame-ginger vinaigrette and topped with crisp wonton threads.

today's market fresh seafood selection.

fresh salmon, mashed potatoes & seasonal vegetable.

market fresh fish of the day with mussels, clams and shrimp. served in our white wine, tomato & fennel broth with crusty french bread.

marinated breast of chicken stuffed with spinach, mushrooms and asiago cheese. served with garlic roasted red potatoes and grilled summer squash.

pan roasted coriander-crusted duck breast. served over brown rice pilaf and forty six collard greens. topped with grilled peach salsa.

portobello crusted pork tenderloin grilled and served over fresh farmers market corn & bean succotash and drizzled with vermouth vinaigrette.

mixed garden vegetables flashed with sweet & tangy stir-fry sauce. served over brown rice pilaf.

spinach & fontina ravioli sauteed with fresh spinach, garlic, basil, roma tomatoes and white wine.

baked eggplant stuffed with cous cous. served with sauteed spinach and drizzled with smoked tomato vinaigrette.

8 oz angus filet mignon.

grilled 10oz ribeye steak with orange and black pepper marinade. served over citrus zested ricotta gnocchi and sauteed spinach.

slow braised in burgundy wine. served with mashed potatoes & forty six collard greens.

certified angus ground beef and turkey with fesh herbs. glazed with our tomato herb sauce and topped with red wine demi glace. served over potato - vegetable hash.