Carpe Diem
1535 Elizabeth Ave, Charlotte, NC 28204 (704) 377-7976Main
Appetizers
grateful growers braised bbq pork served over sweet corn-cheddar pudding carpe diem catering is available for off- premise full service catering.
angel hair tossed with sauteed calamari with white wine and capers in a spicy brown butter sauce
grilled herb flatbread with spinach, artichoke hearts, banana peppers, nicoise olives, mushrooms, proscuitto, smoked mozzarella and asiago cheeses
seared beef tenderloin sliced with capers, minced chili peppers, thai micro purple basil, fresh ginger matchsticks, sesame soy vinaigrette, grilled ciabatta bread
lightly fried and tossed with sauteed tomatoes, kalamata olives, pesto, and parmesan. served with a roasted garlic-chili aioli
eiffel tower triple cream and a daily cheese served with pears, grapes, dried fruit, crackers, cornichons, and a caramelized onion-garlic compote
grilled chicken kabobs, lemon hummus, olives and grilled pita bread
crisp tart with cremini mushrooms, goat cheese, and caramelized red onions. served with a timbale of roasted red and gold beets in a walnut vinaigrette
Salads
Add grilled shrimp to a salad $4.50, add grilled chicken to a salad $2.50, salad split charge-includes a little extra $2.50.
hazelnut crusted goat cheese served over mixed greens with wine poached red onions and apricot jalapeño vinaigrette
spinach topped with smoked duck breast, carmelized pears, brie croutons, fried leek threads with a blackberry-vanilla vinaigrette. available without duck
arugula and romaine tossed with great hill blue cheese vinaigrette, grilled grapes, bermuda onions, roasted pistachios and drizzled with a white balsamic vinegar reduction
mixed greens, grape tomatoes, pumpernickel croutons, shredded carrots, beets, and fennel. choose from dijon-balsamic vinaigrette, creamy feta dressing, carrot-bacon dressing, or extra virgin olive oil and aged balsamic vinegar
Entrees
We feature daily appetizer and entree specials. Entree split charge – includes extra sides 5.00. our local organic farm partners include new town farms, poplar ridge farm, tega hills greenhouses, anson mills, and grateful growers
4 ounces of seared rare chilled yellowfin tuna, wasabi creme, cucumber relish, roasted shitake mushrooms, cilantro microgreens, won ton crackers. served with szechuan noodle salad
fresh butternut squash cannelloni with swiss chard and leeks in a sage cream sauce
buttermilk fried chicken breast over spinach with a shallot black pepper gravy. served with yukon gold chive mashed potatoes
coriander and brown sugar cured grilled salmon fillet over anson mills carolina gold rice with caramelized cauliflower and sesame citrus emulsion
porcini mushroom and herb crusted pork tenderloin, grilled and topped with sauteed artichokes, onions, haricot verts and prosciutto. drizzled with vermouth vinaigrette served with whipped parmesan polenta
grilled 8 ounce filet topped with great hill blue cheese compound butter and artichoke fritters. served with roasted yukon gold potatoes and haricots verts tossed in whole grain mustard vinaigrette
smoked duck and roasted shallot raviolis in an ancho chili duck consomme with peppery wilted greens, roasted fennel, and carrots
piedmont grown heritage organic chicken with carrots, new potatoes, leeks, asparagus, haricots verts,& turnips in a creamy b & b flavored veloute with a classic french pate brisee crust
morrocan spiced vegan vegetable shepherd's pie layered with almonds, lentils, carrots, onions, and whipped yukon gold and sweet potatoes. served with sauteed swiss chard
israeli cous cous with sauteed shrimp or cremini mushrooms, tomatoes, black eyed peas, vidalia onions, chiffonade of collards, white wine, and olive oil sauteed shrimp
seared sea scallops, almond brie risotto, tomato basil essence
white miso glazed grilled mahi with edamame, roasted shitake mushrooms, braised napa cabbage and a carrot ginger sauce
