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Dinner MenuJim2018-03-27T20:01:34+00:00

OSCIETRA

Oscietra caviar comes from the Sturgeon of the same name, (an ancient species originally native to the Black Sea, The Caspian Sea and the Azov Sea). It is medium size fish that can weigh from 44 to 110 lbs, providing a poppy and slightly nutty caviar with coloring that ranges from dark brown to beige. Many consider this to be the most refined caviar. Its eggs are medium sized (between 2.6 and 2.9 millimeters). It requires a 9-11 year life cycle.

 

TRADITION

Tradition caviar comes from the White Sturgeon, a species from the pacific coast of North America between Alaska and Baja, California. It is one of the longest living sturgeons, sometimes living to be one hundred years old; it is heavier than 1,750 lbs and measures up to 19 feet long. In addition to providing a lean, high protean meat, its biggest value still remains connected to the remarkable production of large eggs, bigger than 3 millimeter, with coloring varying from dark grey to black. The taste is particularly delicate and elegant. It requires about 11 years of the sturgeon life cycle.

 

*Caviar Sampler

1/2 oz. selection of Siberian, Traditional, Oscietra, & Royal Oscietra. Traditional condiments and blini

200

 

*Royal Oscietra

1 oz. Can with Traditional condiments and blini

140

 

*Tradition

1 oz. Can with Traditional condiments and blini

80

 

*Caviar Tuna Tartare

Tuna Tartare Premium Hawaiian Tuna, cucumber, avocado topped with Tradition Caviar Radish sprouts

26

 

*Daily Oyster Selection

17

 

*Bentley’s Caviar Oysters

Oysters floated with Rose Champagne, topped with Crème fresh,
White Sturgeon caviar

35

 

*Oysters Bentley

Creamed spinach, herbed parmesan and panko crust

14

 

In an effort for us to serve you in a timely manner, please attempt to avoid substitutions


Appetizers

 

Shrimp Cocktail

Jumbo prawns with Bentley’s own cocktail sauce

16

 

*Tuna Carpaccio

Herb and pepper crusted rare Tuna, soba noodles and soy mustard butter sauce

14

 

*Steak Tartare

Dijon Mustard, capers, gralic, onions, egg and Worcestershire sauce Toasted brioche points

18

 

Maine Crab Cake

Israeli couscous, preserved lemon, artichoke and fresh basil dressing

16

 

Roasted Tiger Prawns

Applewood Smoked Bacon, Black bean salad and yellow corn emulsion

16

 

Grown-Up Macaroni and Cheese

Maine lobster, Black Truffles, three cheese sauce

20

 

Calamari Steak

Haricot vert, vadalia onion, rosemary aioli

12

 

Escargot Bourguignon

Garlic, parsley, brandy, macadamia crust, toast points

16

 


Soup & Salad

French Onion Soup

Classic Presentation

10

 

SHE CRAB BISQUE

Lump Crabmeat, Chives, Sherry Creme Fraiche

10

 

Queen Charlotte

Baby greens, shallots, pearl tomatoes and champagne vinaigrette

10

 

*Caesar Salad

With seasoned croutons, anchovies and Parmigiano

10

 

Crispy Brie Salad

Bourbon jam & brie wrapped in puff pastry, watercress, baby arugula Fresh berries with raspberry vinaigrette, Jim Beam glaze

16

 


Seafood

 

Holland Dover Sole

“Bonne Femme” with root vegetables, rissole potatoes with lemon caper buerre blanc
Fillet tableside

48

 

Stuffed Shrimp

Provencal
Lump crab meat, sautéed julienne vegetables, rissole potatoes
Tomato buerre blanc

36

 

*Plaza Salmon

French lentils, baby carrots and port wine reduction

30

 

Alaskan Red King Crab Legs

Split crab legs with drawn butter, mashed potatoes &
green asparagus

74

 

Taste of Hawaii

Chef’s creation of fresh seafood available from Hawaii

Market Price

 

Lobster Louis-Pernod

Pumpkin sage ravioli, sauteed & toasted pine nuts - Lobster Pernod Sauce
Tableside Presentation

65

 


Combinations

Filet and the seafood item of your choice, served with spinach, whipped potatoes and red wine sauce.

 

Filet & Scampi

48

 

Filet & Lobster Tail

75

 

*Filet & King Crab Legs

74

 

*Filet Oscar

48

 

 

Entrees

We will not guarantee the taste and texture of steaks above medium
Please allow 30-45 minutes for main course preparation

 

*Maple Smoked Veal Chop

Grilled baby vegetables, Goude cheese whipped potatoes - Wild Mushroom cream sauce

46

 

*Filet Mignon

Roasted fingerling potatoes with wild mushroom, grilled baby artichoke
Red Wine Reduction & Béarnaise Mousseline

48

 

*Bentley’s Ribeye

20oz.
Ribeye, grilled asparagus, bacon cheddar whipped potatoes
Bordelaise Sauce

58

 

*Chateaubriand Bouquetiere

Tenderloin for two, with asparagus, sautéed mushrooms, Potato Dauphinoise
Red Wine Reduction
Tableside for Two

90

 

*Steak au Poivre

Pepper crusted New York strip with truffle pommes frites, cream spinach
Cognac Cream Sauce
Tableside

40

 

*Mixed Grille

Australian lamb chop, Bison hanger steak, Filet mignon,
Grilled baby vegetables, potato croquette
Red wine reduction

48

 

Bourbon Filet

Mignon
Filet marinated in Bourbon, twice baked potato, baby carrots, truffle bordelaise sauce

56

 

Lamb Chops

Herb mustard crusted Australian lamb chops, wild mushroom risotto
Truffle bordelaise

46

 

Separate checks are not available for groups of 6 or more.
Parties of 8 or more 20% gratuity is added.

Bentley’s on 27
A Visionary Dining Experience

4620 Piedmont Row Drive, Suite 110
Charlotte, NC 28210
(704) 343-9201
Bentleys on 27 ®2019 BENTLEY'S ON 27. All rights reserved.

• Monday-Friday  4:30pm Bar Opens & 5:30pm Dinner Service Begins •

• Saturday & Sunday Brunch 11:30am-2:30pm •

 

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