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Upstream

6902 Phillips Place Court
Charlotte, NC 28210
704-556-7730

upstreamit.com

 

The day’s freshest catch turns into innovative, spectacular cuisine each night at Upstream, located in Charlotte’s SouthPark area. Executive Chef Scott Wallen features only the freshest dayboat seafood and best sushi on the menu. The restaurant’s award-winning Pacific Rim cuisine is matched only by its innovative wine list and cool, soothing ambience. Esquire's John Mariani named Upstream one of the best new restaurants in the U.S., and Zagat subsequently name Upstream “Charlotte's most popular restaurant.” With a Dirona designation and Wine Spectator “Best Wine List” award, Upstream offers guests a unique and memorable dining experience.

Charlotte Magazine new logo small 50 Best Restaurants 2016

Charlotte Magazine new logo small 2016 BOB Awards winner: Voters' Choice, Best Seafood

 

$35 per person (does not include tax or gratuity)

 

Soup, Salad or Starter (choice of one)

Roasted Cauliflower Bisque - crispy ham, watercress

Oyster Chowder - crispy oysters, bacon

Baby Bibb & Brussels Caesar - brown butter croutons, Parmesan

Tega Hills Baby Green Salad - goat lady goat cheese, local beets, ginger, poppy seed vinaigrette

Crispy Oyster Salad – cornmeal-crusted oysters, baby spinach, balsamic onions, frisee, goat cheese fondue

Winter Apple Salad - endive, frisee, pomegranate, walnuts, white balsamic & oilve oil

Wood Oven-Roasted Octopus - autumn squash puree, Brussels leaves, toasted pumpkin seed vinaigrette ($4 supplement)

Sweet & Sour Calamari - Asian slaw, wasabi vinaigrette ($4 supplement)

California Roll - crab, avocado & cucumbers ($4 supplement)

Spicy Tuna Roll Crunch - chopped tuna, scallion, avocado, eel sauce & spicy aioli ($4 supplement)

Lump Crab Cakes - fennel, mizuna, sunomono, house-made chow chow ($4 supplement)

Spicy Shrimp Lettuce Wraps - pineapple, mango, Napa cabbage, rock shrimp ($4 supplement)

Black Iron Mussel Pot - smoked tomatoes, garlic, herbs, white wine ($4 supplement)

Main course (choice of one)

Roasted Scottish Salmon - morel mushroom farrotto, shaved Brussels sprouts, pear, maitake mushrooms & black truffle salad

6 oz. Filet Mignon - celery root & blue cheese gratin, roasted carrots & red wine reduction (upgrade to 8 oz. for $4)

Smoked Magret Duck Breast - gochujang potato puree, plum sauce, crispy baby bok choy

Braised Short Rib Ramen - mushrooms, yu choy, bamboo shoots & poached egg

Lemongrass Steamed Maine Lobster – 1 lb. lobster with roasted creamer potatoes, drawn butter (upgrade to 1.5 lb. for $15 or 2 lb. for $20)

Carolina Brook Trout - Anson Mills grits, winter greens, pickled carrots & blue crab Bearnaise

Palm Sugar-Glazed Ahi Tuna ($6 supplement) - Szechuan green beans, Asian pear, cauliflower fried rice

Sake Marinated Wild Sea Bass ($10 supplement) - lobster dumplings, bok choy, shiitake, shiso mirin broth

Dessert (choice of one)

Chocolate & Banana Bread Pudding - peanut butter gelato, banana Anglaise

Flourless Chocolate Torte - caramel gelato, sesame tuille

Blood Orange Semifredo - almond cookie crumb, chocolate-covered hazelnuts