Napa on Providence

110 Perrin Place

Charlotte, NC 28207

704-900-8535

napaonprovidence.com

Napa is arguably the most famous wine making region in the world and is more than just a place. Napa is a style, an esthetic, and a feeling. Enjoy our vineyard-inspired decor and escape with one of our barrel-dispensed wines or beers and farm-to-table menu, using local produce and protein inspired by Chef Michael Griswold. With small and large plate offerings, Napa on Providence is perfect for a business luncheon, friends gathering for cocktails, or families craving brunch. Walk-ins are welcome, but reservations are recommended. We look forward to your visit.

Look for the Queen’s Feast Specialty Cocktail at this restaurant. Select locations are offering a unique signature cocktail during Charlotte Restaurant Week.

Ruby Red Martini: Tito's Handmade Vodka, Fresh Ruby Red Grapefruit Juice, Fresh Lemon Juice, Honey Syrup, Pinch of Salt, Rosemary Garnish

Tito’s Handmade Vodka will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina.

$35 per person (does not include tax or gratuity)

Starter (choice of one)

Duck Confit Beet Gnocchi - caramelized onions, roasted parsnips, rainbow Swiss chard, brown butter, pistachio mascarpone

Crispy Calamari - seasoned flour, honey and jalapeño glaze, lime

Crab Cakes - Brussels sprout slaw, creamy dill dressing, herb oil

Meatballs - mozzarella-stuffed, pomodoro, basil pesto, Parmesan, fresh basil

Caesar - Romaine, preserved lemon butter croutons, Parmesan, Piave Vecchio

Napa Salad (G, V)- Little Gem lettuce mix, winter citrus, almonds, mint, feta cheese, ginger honey vinaigrette

Red Lentil Soup (V) - house-made, fried garbanzo beans, yogurt, Aleppo pepper

Entree (choice of one)

Grilled Hanger Steak & Shrimp (G) - roasted fingerlings & parsnips, caramelized onions, smoky harissa, sautéed haricot verts & grape tomatoes, Spanish chorizo crema

Spicy Chicken Fettuccine - chili fettuccine pasta, roasted mushrooms, broccolini, cherry peppers, cured egg yolks, Parmesan crema

Pan-Seared U10 Scallops (G) - vanilla parsnip purée, winter citrus, shaved fennel & arugula salad

Grilled Salmon (G) - charred broccolini, roasted baby carrots, celery root purée, chimichurri

Hibiscus-Brined Pork Chop - creamy blistered grape tomato couscous, toasted walnuts, Fiji apple & orchid marmalade

Dessert (choice of one)

Tres Leches Cake - whipped icing, cinnamon crumble, orange caramel

Hot Chocolate Cheesecake - chocolate cookie crust, house-made marshmallow, peppermint chocolate sauce

Sorbet (G, V) - house-made, ask about our daily preparation

G=Gluten-free; V=Vegetarian