- 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 is offered to those dining in the establishment.
- Look for a
"Queen’s Feast specialty cocktail" at this restaurant. Tito’s will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina. This restaurant’s specialty cocktail is: Italian Sweet Tea – Limoncello, Peachtree Schnapps, Tito’s Handmade Vodka, Sweet Tea.
- Named one of the 2019, 2020, and 2021 "50 Best Restaurants" by
- $45 per person (does not include tax or gratuity)
- First course (choice of one)
- U-12 Seared Scallop - shaved torchon, salted candied parsnips, brown butter, apple pea shoot salad
- Arancini - mushrooms, peas, buffalo mozzarella rice ball, Parmesan truffle crema, shaved Parmigiano
- Mussels - sofrito, sausage, white wine butter sauce, grilled focaccia
- Baby Gem Lettuce Salad (V + GF) - root vegetables, aged blue cheese, pecans, molasses vinaigrette
- Lentil Soup - smoked pork belly, aged pecorino, EVOO
- Main course (choice of one)
- NC Speckled Trout - Carnaroli spinach risotto, baby carrots, kale, tomatoes, balsamic butter sauce
- Pork Tenderloin - Urban Farms mushroom ragu, roasted purple potatoes, asparagus, peperonata, Marsala pan sauce
- Bucatini Pasta - clams, zucchini, guanciale, garlic, parsley, white wine sauce
- Parmigiana Di Zucchini (V + GF) – egg-battered zucchini, ricotta cheese, spinach, mozzarella, pomodoro, served with rigatoni
- Pollo – pan-seared airline breast topped with speck, sage, Caciocavallo cheese, sweet potato puree, roasted King Trumpet mushrooms, collards, demi reduction
- Branzino ($10 supplement) - clams, spinach butter cream sauce, lemon farro risotto
- CAB New York Strip ($15 supplement) - roasted cipollini onions, polenta cake, roasted asparagus, Cambozola cheese, fried egg, red wine demi
- Dessert (choice of one)
- Ginger Cake - Bourbon whip, orange marmalade, molasses caramel
- Peppermint Panna Cotta - chocolate biscotti, cream cheese, mint
- Hazelnut Amaretto Pot de Crème - lace tuille, butter-roasted shaved almonds
- Tiramisu - ladyfingers soaked in espresso, layered with house-made mascarpone cream, dusted with cocoa powder
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