Napa at Kingsley

1310 Broadcloth Street, Suite 101

Fort Mill, SC 29715


Napa Valley has a very unique culinary style and personality – local, fresh ingredients prepared simply with a passion for scratch cooking, bold wines at great prices, and a vineyard aesthetic influenced by the rustic natural surroundings. Napa at Kingsley is excited to bring this comfortable style of dining to the vibrant Fort Mill area and the communities surrounding the Kingsley Development. Enjoy fresh dishes made with locally sourced ingredients, cocktails, and wines on tap in our beautiful new restaurant!

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

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