Tip the Kitchen 15
Wondering about the cowbell? Our Tip The Kitchen program is a completely optional way for guests to show appreciation directly to the chefs that prepared your food. Just like the tip you give your server, 100% of this money goes directly to the kitchen staff. If you’ve had an especially delicious meal, let your server know you’d like to tip the kitchen. We’ll bring you the bell to ring and give them a round of applause!
The Oysters
half dozen 21
Charred
Pecorino, Blackening Spice, Charred Ciabatta
Raw
Charred Lemon, Mignonette, Horseradish
Shared
Mussels 21
Chorizo, Hearth Charred Tomatoes, Pot Stock, Charred Ciabatta
Charred Wings 19
House Made Hot Sauce with Celery, Carrot, and Roth Buttermilk Bleu
or
Dry Rubbed and topped with Alabama White Sauce, Blistered Onion Confit
Crispy Calamari 21
Tossed with Kalamata Olives, Charred Tomatoes, Capers, Pepperoncini, Charred Lemon, and House Sauce
Seared Scallops 24
Seared Scallops with Melted Fennel, Citrus Corn Beurre Blanc, Crispy Leeks, Herb Oil
Prosciutto and Peppadew “Flatbread” 18
Prosciutto, Peppeadew Peppers, Goat Cheese, Lemon Caper Cream, Arugula, Honey Balsamic
Hand-Helds
Served with Parmesan Garlic & Herb Fries
A Really Good Burger 18
American Cheese, Lettuce, Red Onions, Sauce, Brioche
Wagyu Burger 32
1/2 lb Wagyu, Aged Cheddar, Caramelized Onions, Truffle Aioli, Brioche
add:
Grilled Bacon +4 Wild Mushrooms +4 Sunny Side Up Egg +2
Double Down Patty +6 Vegan Cheese +3
*both burgers available with beyond meat!* +3
Fried Chicken Sandwich 17
Crispy Buttermilk Chicken, House Pickles, Hot Chile Honey, Brioche Bun
available grilled
*all sandwhiches available with gluten free bun* +2
After Dinner
House-Made Pecan Pie 14
Served Warm with Salted Caramel Ice Cream
Beignets 14
With Cold Brew Icing
Brownie Sundae 12
Cinnamon Brown Sugar Ice Cream, Caramel Drizzle
Bowl of Ice Cream 11
Salted Caramel Ice Cream, Bourbon Caramel, Candied Pecans
Flourless Chocolate Ganache Cake 14
Flourless Chocolate Cake, Ganache Center, Berry Coulis, Fresh Strawberries and Blueberries, Powder Sugar, Mint Chiffonade
Soups & Salads
French Onion Soup 13
Provolone melted over Ciabatta
Caesar Salad 14
Romaine, Poached Egg, Parmesan, Bacon Crisp, Capers
Wedge Salad 14
Smoked Bacon, Blistered Tomato, Shaved Purple Onion, Sesame Seed, Roth Buttermilk Bleu
Summer Arugula and Strawberry Salad 15
Arugula, Strawberries, Smoked Feta, Sunflower Brittle, Pickled Onion, Creamy Balsamic
add to any salad:
Chicken +8, Shrimp +12, Beyond Burger Patty +8
Hanger Steak +16, Salmon +16, Scallops +20
Mains
Mediterranean Chicken Piccata 28
Seared SMF Chicken Breast over Confit Fingerling Potatoes, Charred Asparagus, topped with Sundried Tomato Tapenade, Goat Cheese, and Piccata Sauce
Pork Shank 43
16-hour confit Kurobuta Pork Shank over Polenta with Hearth Vegetables, topped with Hot Honey Harissa and Taro Chips
Hanger Steak 38
Topped with Chimichurri, Sesame Seed, with Garlic and Herb Fries
Scallop and Shrimp Linguini 39
Seared Scallops and Shrimp, Asparagus, Charred Tomatoes, Lemon Pesto Cream, Fresh Linguini
Seared Chilean Sea Bass 45
Chilean Sea Bass, Edamame Succotash, Romesco, Citrus Beurre Blanc
Surf and Turf 52
6 oz. Center Cut Filet Mignon, Jumbo Blackened Shrimp, Truffle Whipped Potatoes, Charred Asparagus and Tomatoes, Bearnaise
For the Table
Tomahawk Steak 180
42oz, CAB Ribeye, served with Rescoldo Potatoes, Hearth Vegetable Board Dressing, Charred Bread
On the Side
Fries 9
Parmesan, Garlic, Herb
Hearth Vegetables 11
Seasonal, Local
Roasted Brussels 11
Espellette Peanuts, Agro Dulce, Sesame Seeds
7th Street Corn 9
Grilled NC Sweet Corn, Dukes Mayo, Blackening Seasoning, Pecorino Cheese, Green Onions
Mac & Three Cheese Shells 9
Tillamook Cheddar, American, Parmesan
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs May increase your risk of foodborne illness. Please alert your server to any food allergies or aversions.
All credit card tabs left unsigned will be closed with a 20 percent gratuity added to the total. Parties of 6 or more may be subject to an automatic 20 percent service charge. We charge an outside dessert fee of $20.
Chapel Hill
Charlotte
1957 E 7th Street
Charlotte, North Carolina 28204
704.919.0104
Hours:
Monday – Thursday 5pm – 11pmFriday 5pm – 12am
Saturday 11am-12am (Kitchen closed 3:30-5pm)
Sunday 11am-11pm (Kitchen closed 3:30-5pm)
Book your The Crunkleton reservation on Resy