Name: Carpe Diem Restaurant
Address: 1535 Elizabeth Avenue, Charlotte, NC, 28204
Telephone: 704-377-7976
Price range: $

Salads

House Salad

$9.00

mixed greens, pears, butternut squash, pumpkin seeds, pomegranate, Pecorino, maple vinaigrette

Grilled Grape Salad

$10.50

romaine, arugula, grilled grapes, Bermuda onions, toasted pistachios, white balsamic reduction, Great Hill blue cheese vinaigrette

Beet Salad

$10.50

red beets, shallots, spiced walnuts, goat cheese, arugula, black currant vinaigrette

Warm Goat Cheese Salad

$10.50

mixed greens, hazelnut crusted goat cheese, wine poached onions, apricot-jalapeño vinaigrette

Wedge Salad

$12.50

Young iceberg, bacon lardons, soft egg, roasted tomatoes, avocado, blue cheese, black eyed pea vinaigrette

Appetizers and Light Meals

Korean Fried Carrots

$9.50

Gochujang, peanut, ginger

Prince Edward Island Steamed Mussels*

$12.50

fennel, chimichurri, white wine, butter, grilled bread

Grilled Spanish Octopus

$14.50

crispy duck fat potatoes, caramelized pearl onions, cashew chermoula, smoked paprika oil, vegetable ash

Lamb Ragu

$14.00

house made buttermilk ricotta gnocchi, pecorino cheese

Spring Rolls

$13.00

langoustine, red curry, winter vegetables spring rolls, pineapple chutney, sweet chili sauce

Flatbread

$13.50

Spanish chorizo, shaved Brussel sprouts, roasted pear, muhammara spread, Gruyere

Cheese Plate

$14.50

selection of 3 cheeses, seasonal mostarda, grapes, rosemary brown-butter cashews, dried apricots, cornichons, toast points

Add Sliced Charcuterie For

$7.00

Tuna Poke*

$14.00

diced raw sushi grade tuna, grapefruit-lime ponzu, cucumbers, avocado, green onions, jalapeno, cilantro, toasted sesame seeds, tobiko, crispy leeks, chili mayonnaise

Beef Carpaccio*

$10.00

seared beef tenderloin, whole grain mustard, capers, cornichons, shallot, herbs, arugula, grilled ciabatta bread

Entrees

We feature daily appetizer and entrée specials. Entrée split charge - includes extra sides $6

Shrimp or Vegetarian Logan Turnpike Mill Grits

NC shrimp or local oyster mushrooms, slow roasted tomatoes, jalapeno bacon, coffee bbq sauce

With Sautéed Oyster Mushrooms $19.00

With Sautéed Shrimp $25.00

Maple Leaf Farms Grilled Duck Breast*

$30.00

smoked duck breast, Dijon-herb spaetzle, roasted root vegetables, pecorino broth, fried egg, bourbon glaze

Filet of Beef*

$34.00

grilled 8oz filet of beef, roasted broccolini, crispy fried buttermilk shallots, Great Hill blue cheese fondue

Venison*

$29.00

grilled, coffee juniper crusted venison filet, red Kuri squash-sorghum puree, braised turnip greens, blackberry gastrique

Salmon*

$28.00

pan roasted Salmon, butternut squash tabbouleh, Moroccan spiced rainbow carrots, Chermoula

Buttermilk Fried Chicken Breast

$21.00

Yukon gold mashed potatoes, sautéed spinach, shallot-black pepper gravy

Mushroom Bolognese

$19.00

fresh house made tagliatelle with stewed mixed mushroom Bolognese sauce, shaved Pecorino

Grain Bowl

$16.00

warm quinoa, maple roasted butternut squash, baked apples, toasted almonds, celery, carrots, onion, arugula, tahini-maple dressing

Seared Sea Scallops*

$32.00

pan seared scallops, parsnip puree, arugula, shaved fennel, pistachio gremolata, burnt honey-orange vinaigrette

Sautéed Spinach

$6.00

*These items contain raw or undercooked foods. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please notify us of any dietary restrictions or allergies even if the ingredient is not listed

Tropical Spice Menu

Passed hors d'oeuvres

Conch fritters

with a cilantro tarter sauce

Sliders

with chipotle mayonaisse, sharp white cheddar, red onions, and homemade pickles on a bun

Stationary Buffet Menu

Grateful Growers braised BBQ pork

served with sweet corn-cheddar pudding

Coconut shrimp

with tropical fruit salsa Grilled chicken skewers with a guava barbecue sauce and jicama slaw

Island jasmine rice and blackbean salad

with roasted vegetables

Fresh fried flour and corn tortillas

with a goat cheese queso, guacomole, and fire roasted tomato salsa

Empanadas

with Swiss chard and mushrooms

Coconut cupcakes

key lime pie, and white chocolate dipped strawberries

Signature Drinks

Strawberry mojito

ith muddled fresh mint, Bacardi rum, fresh squeezed lime juice, and cane sugar served over crushed ice

Stoli lemonade spritzer

with lemon thyme syrup

Southern Menu

Passed

Angel biscuits

with ham, pimento cheese, and chow chow

Cucumber rolls

with crab red pepper salad

Vidalia onion

artichoke, and arugula gougeres

Stationary Buffet

Filet of beef

with a mustard creme and assorted rolls

BBQ Shrimp

served over gruyere cheese grits

Chicken, mushroom, spinach, and red onion crepes

topped with a smoked tomato coulis and chive cream

Cheese platter

with St. Andre, aged cheddar, and Manchego. Served with pickled vegetables and assorted crackers

Spinach salad

with heirloom tomatoes, blue cheese, fresh apples, and a sherry bacon vinaigrette

Mini banana and brown sugar creme brulees

topped with homemade vanilla wafers and cinnamon whipped cream

Spanish Tapas Menu

Vieiras al Ajillo - chef attended action station

Sizzling garlic cognac scallops sauteed to order with an orange hazelnut mojo. Served with avocado salsa

Phyllo rellenos

with gruyere cheese, peppers, chorizo and golden raisins served with a sherry honey dipping sauce

Filet of beef pinchos

with Cabrales blue cheese fondue

Pollo con olivos

pan roasted chicken with olives and peppers served over Spanish rice with a rioja reduction

Vegetable plate

with grilled asparagus with romesco sauce, grilled portabellos, roasted peppers, and marinated hearts of palm

Ensalada Espanola

Frisee and mesclun greens, pine nuts, orange supremes, manchego, and grilled leeks tossed in a Xerez vinaigrette

Baba au rhum bread pudding

sprinkled with toasted Marcona almond brittle and salted dulce de leche whipped creme

100 Mile Plated Dinner Menu

Mixed local lettuces and heirloom tomatoes

with Poplar Ridge Farms roasted beets and frizzled leeks tossed with Goat Lady Dairy goat cheese, and a sherry bacon vinaigrette

Napolean of layered fried local green tomatoes

dungeness crab cake, and Chapel Hill creamery mozzarella topped with New Town Farms arugula tossed in a toasted cumin vinaigrette

Latin spiced grilled Grateful Growers pork chop

served over a butterbean and silver queen corn succotash with a smokey molasses pepper glaze

NC mountain apple galette

with homemade cream cheese and spiced pecan ice cream

New American Plated Dinner Menu

Chilled cucumber gazpacho

with grilled French baquette spread with Boursin cheese

Romaine and arugula salad

grilled grapes, Great Hill blue cheese, toasted pistachios, and a lemon herb vinaigrette

Seared sesame crusted yellowfin tuna

wrapped with sauteed leeks in a soy buerre blanc

Chocolate layer cake

drizzled with strawberry coulis and vanilla bean creme anglaise

Global vegetarian

Heavy hors d'oeuvres menu

Mascarpone cheese torta

layered with homemade hot pepper jelly. Topped with a spiced nut crust. Served with pickled vegetables, dried fruit, fresh grapes and stawberries, carmelized onion compote and assorted crackers

Chickpea and vegetable

fritters with a tamarind dipping sauce and mint cilantro chutney

Coconut scented warm lentil

dip with grilled garlic naanFresh spring roll with Thai curry blanched jicama, carrot, red pepper, Lemongrass tofu, and snow peas. Served with an apricot ginger dipping sauce

Caramelized pear salad

mizuna greens, ricotta salada, and spiced walnuts tossed in a champagne maple vinaigrette

Roasted vegetable roulade

with fresh mozzarella cheese, eggplant, zucchini, and artichokes. Drizzled with a smoked tomato coulis

Italian menu

Passed Beef

Crostini

with melted leeks, truffle aioli and roasted red peppersSeared yellowfin tuna with roasted capers, lemon fennel confit and rosemary crackers

Proscuitto

wrapped sea scallops with basil coulis

Action station and short plate buffet

Chef attended action salad station

with arugula and local strawberry salad with toasted pine nuts, balsamic vinaigrette and Pecorino Romano or classic Ceasar salad

Chef attended ravioli action station

with choice of spinach ravioli or shrimp ravioli with choice of carameilized onions, grilled raddiccio, roasted asparagus, artichokes, and parmigiano reggiano

Pan seared chicken breast

with Marsala cream, cremini mushrooms, and fresh mozzarella over whipped polenta

Biscotti crusted vanilla mascarpone cheese cake

with fresh peaches in a vin santo sauce