Queen's Feast: Charlotte Restaurant Week

3 courses for $30 or $35, 125+ restaurants
 
 

Upstream

 
Upstream

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Upstream

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

upstreamit.com

 

QUEEN'S FEAST OFFER EXTENDED FEBRUARY 1-4.

 

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.

 50 Best Restaurants 2016

 2014 BOB Awards winner: Voters' Choice, Best Seafood

 

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

 

Soup, Salad or Starter (choice of one)

Curried Cauliflower Soup - smoked scallops, curry oil

Thai Coconut Soup - shrimp, scallops, snow peas, cilantro

Tuscan Kale - macadamia nuts, candied ginger, pepper flakes, sesame dressing

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

Asian Pear & Arugula - endive, frisee, toasted peanuts, lime-peanut vinaigrette

Wood Oven-Roasted Octopus - arugula, frisee, crispy potatoes, sriracha aioli

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

Big Eye Tuna Tacos - wasabi aioli, hearts of palm, pickled jalapenos ($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 - pearl pasta, bay scallops, Brussels sprouts, citrus butter, coriander gremolata

American Wagyu Flank Steak - soy smashed potatoes, miso red wine reduction

North Carolina Mahi Mahi - Asian pears, brandy, duck confit risotto, white truffle

Braised Beef Short Ribs - roasted squash puree, Brussels sprouts, red wine reduction

Lemongrass-Steamed Maine Lobster – 1 pound lobster with roasted creamer potatoes, wasabi butter & drawn butter (upgrade to 1.5 pound lobster for $15 supplement)

Pan-Seared Diver Sea Scallops - Panang curry, cauliflower, red quinoa, Asian salad ($6 supplement)

Togarashi-Dusted Tuna - toasted sesame ponzu, edamame, crispy sushi rice cake, pickled vegetable salad ($6 supplement)

Sake-Marinated Wild Sea Bass - lobster dumplings, bok choy, shiitake, shiso mirin broth ($12 supplement)

Oven-Roasted Colorado Lamb T-Bones - miso red wine reduction ($15 supplement)

Dessert (choice of one)

Mixed Apple Crumble - almond streusel, vanilla gelato

Caramel Creme Brulee - local berries

Flourless Chocolate Torte - honey mascarpone gelato

Assorted Mochi - Japanese frozen confections

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