Forchetta

  • 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.
  • Forchetta (forˈket.ta), an Italian Kitchen with exquisite, handcrafted pasta dishes, opened its doors on North College Street in Charlotte in late June 2019. The renovated space features a private dining room, remodeled dining and bar areas, and a luxurious wine display. The restaurant boasts a sophisticated, modern atmosphere and an extensive wine list. Intrigue your culinary senses with our authentic Italian menu. Each dish is handcrafted, many straight from the streets of Naples, Italy. Chef Luca Annunziata has more than with 20 years’ experience in hospitality, learning his culinary talents at a young age growing up in Naples. He is a recipient of many awards, including the esteemed Zagat Platinum Award for Excellence. His most recent accolade is a Food Network's Chopped Champion. Complimentary self-parking in the Wake Forest Parking Garage with ticket validation at the restaurant is offered to those dining in the establishment.
  • Named one of the 2021 "50 Best Restaurants" by
  • $45 per person (does not include tax or gratuity)
  • First course (choice of one)
    • Mussels - lamb meatballs, cannellini beans, roasted shallots, smoked tomato coulis
    • Alligator Arancini - pancetta tomato jam , saffron cheese velouté, micro celery
    • Crispy Pork Belly - apple cider-pork jus, fava bean & root vegetable hash, pickled vegetables
    • Urban Gourmet Farms Mushroom Consommé - duck confit, grilled trumpet mushrooms, chives, EVOO 
    • Baked Cannelloni (vegetarian - assorted vegetables, ricotta , Parmesan cheese , herbs, vodka sauce, ricotta salata 
    • Baby Wedge Salad - crispy soppressata, Cambonzola blue cheese, cherry tomatoes, pickled onions, buttermilk Gorgonzola dressing, cured egg yolks
    • Calamari (+ $15) - jalapeno honey citrus butter
    • Fagottini (+ $16) - stuffed crepe purses, lobster, mascarpone,  vodka sauce, Parmesan cheese
  • Main course (choice of one)
    • Pan-Seared Duck Breast - pancetta, red lentil stew, haricots verts, tempura shrimp, maple blueberry demi
    • Pan-Seared Scallops - crusted coriander, lobster risotto, roasted asparagus, fra diavolo coulis 
    • Veal Ossobuco - root vegetable cake, broccolini,  braised pan sauce, fried vegetable strings
    • Squid Ink Agnolotti – seafood-stuffed house made raviolis, leek cream sauce, ricotta 
    • Pollo Involtino - chicken leg stuffed with Parmigiano, parsley, pine nuts, purple sweet potato spaetzle, currants chicken au jus, sauteed spinach
    • Butternut Squash Risotto (vegetarian) -mushrooms, vegan sausage, goat cheese, brown butter-pecan-sage drizzle
    • CAB Ribeye Steak (+ $25) - 16 oz. CAB ribeye, roasted cauliflower, sautéed mushrooms, melted blue cheese, broccolini, red wine-sundried tomato demi-glaze
  • Dessert (choice of one)
    • Roasted Beet Red Velvet Cake - spiced apple compote, rosemary-brown butter crumble, balsamic candied beets
    • Chocolate Pot de Creme - macerated honey, Jack Daniels, blueberry, creme fraiche 
    • Tiramisu - a classic!

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