- PLEASE NOTE: The Queen's Feast specials shown on this website are available during dinner only, unless otherwise noted on an individual restaurant's menu page.
- At The Porter’s House, our people are the heartbeat; serving others well fills our souls. Rooted in the generous hospitality made legendary by porters of the past, we pay homage to the timeless traditions of quality, care, richness, and warmth. That legacy of personal service, humble elegance, and legendary experiences drives us. It extends into the ingredients we source, the fine spirits that fill our Bourbon room, and the thickness, tenderness and marbling of signature porterhouse steaks. When you come to our house, The Porter’s House, every meal is an occasion.
- For every Tito’s Handmade Vodka cocktail sold during Charlotte Restaurant Week, Tito’s will donate $1 to Second Harvest Food Bank of Metrolina, up to $5,000. This restaurant will feature the “Appley-Ever After” – a Tito’s Moscow Mule with Tito’s, house-made apple-spiced syrup, lime juice, and Fever Tree ginger beer.
- Named one of the 2022 "50 Best Restaurants" by
- $50 per person (does not include tax or gratuity)
- First course (choice of one)
- Citrus- and Ale-Poached Carolina Shrimp - horseradish gremolata, house-made cocktail sauce
- Ahi Tuna Tartare - tamari glaze, furikake, sesame ginger mustard, crispy wontons
- House-Made Pimento Cheese Crostini - sweet pepper jam, applewood-smoked bacon, green garlic, sherry vinegar syrup
- Second course (choice of one)
- Steakhouse Wedge - heirloom tomatoes, Bermuda onion, applewood-smoked bacon, bleu cheese crumbles, creamy Gorgonzola
- Classic Caesar - local Romaine, multi-grain croutons, shredded Sartori Reggiano, cracked black pepper, Caesar dressing
- Third course (choice of one)
- 8 oz. Heart of Ribeye - brandy-peppercorn sauce, whipped Yukon Gold potatoes
- Pan-Seared Verlasso Salmon - roasted tomato and chive risotto, sauteed haricots verts, sweet carrot soubise
- Joyce Farms Airline Chicken Breast - whipped Yukon Gold potatoes, sauteed haricots verts, wild mushroom-Madeira pan sauce
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