Helen Schwab

New dishes at Gallery

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N.C. trout with “trout roe porridge.” Ray Sepesy Ballantyne Hotel and Lodge

Gallery, at the Ballantyne Hotel and Lodge, has a new spring menu, with N.C. rabbit charcuterie (barbecue terrine and liver pâté), N.C. trout (above, with fennel, asparagus and “trout roe porridge”) and sturgeon (with a buttered local kombucha gastrique), and Greek yogurt panna cotta (below) among the additions. Reservations at gallery-restaurant.com or 704-248-4100; 10000 Ballantyne Commons Parkway.

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Greek yogurt panna cotta. Ray Sepesy Ballantyne Hotel and Lodge
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