Hunter House, Circa 1913

  • 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.
  • Hunter House has been serving farm-to-table, Southern-inspired cuisine since 2018. Executive Chef Justin Morris sources ingredients from local farms and creates protein-focused recipes with a Southern twist. We also offer botanically-driven crafted cocktails in our prohibition speak-easy lounge. Special ticketed events like High Tea Sunday Brunch and Mixology classes on Tuesday evenings allow our guests to experience our culinary and mixology talents in eclectic offerings throughout the year. Hunter House & Gardens is a beautifully restored Colonial Revival farmhouse built in 1913 and listed on the Charlotte-Mecklenburg Register of Historic Places. The farmhouse estate sits on more than two acres of land, offering gracious settings for all types of events from large to small weddings, corporate gatherings, and bridal showers.
  • Hunter House/Circa 1913 will be serving dinner Monday-Saturday during Queen's Feast.
  • $50 per person (does not include tax or gratuity)
  • Salad (choice of one)
    • Beet Salad - fresh beets, arugula, red onion, goat cheese with an herb balsamic vinaigrette
    • Roasted Sweet Potato Salad – roasted sweet potatoes, arugula, shaved red onion, toasted pecans, and honeyed goat cheese tossed with a lemon-Dijon maple vinaigrette
    • House Salad - mixed greens, shaved red onion, tomatoes, cucumbers, fresh lemon-Dijon vinaigrette
  • Entrée (choice of one)
    • Half Rack of Lamb - New Zealand rack of lamb with smashed rustic fingerling potatoes, grilled local asparagus and an apple and mint chutney
    • Parmesan-Encrusted Salmon - served over Charleston red rice with a basil and olive oil sauce, prepared medium rare unless otherwise specified
    • Shrimp and Grits - sautéed fresh jumbo East Coast shrimp served over creamy white Grist Mills grits with julienne smoked sausage in a Cajun cream sauce
    • Chicken and Succotash - Bell Evans free-range chicken marinated in garlic rosemary, over a farm-to-table seasonal succotash (GF), topped with our house-made tomatillo salsa with Gorgonzola cheese and a lemon-Dijon vinaigrette
  • Dessert (choice of one)
    • Sweet Biscuit - Southern sweet biscuit, macerated strawberries, with an orange custard and whipped cream 
    • Seasonal Cheesecake - chef’s choice of winter-inspired cheesecake

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