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Menu Subject to change

Appetizers

Shrimp Cocktail
Jumbo prawns with bentley’s own cocktail sauce
18

Tuna Carpaccio
Herb and pepper crusted rare Tuna, soba noodles and soy mustard butter sauce
14

Oysters Bentley
Creamed spinach, herbed parmesan and panko crust
12

Maine Crab Cake
Israeli couscous, preserved lemon, artichoke and fresh basil dressing
14

Tasmanian Crab Martini
Layered with papaya salad & cucumber-fennel slaw, topped with guacamole
14

Roasted Tiger Prawns
Applewood Smoked Bacon, Black bean salad and yellow corn emulsion
16

Potato Napoleon
Potato cake, Goat cheese, with sun-dried tomato marsala cream
12

Calamari
Haricot vert, vadalia onion, rosemary aioli
12
 

Soup & Salad

Belgian Endive
Watercress, sweet pecans, bleu cheese and Almond oil
10

Queen Charlotte
Baby greens, shallots, pearl tomatoes and champagne vinaigrette
8

Caesar Salad
With seasoned croutons, anchovies and Parmigiano
8

Crispy Brie Salad
Bourbon jam & brie wrapped in puff pastry, watercress, baby arugula
Fresh berries with raspberry vinaigrette, Jim Beam glaze
14
 

Seafood

Holland Dover Sole
"Bonne Femme" with root vegetables, rissole potatoes with
lemon caper buerre blanc
Fillet tableside
40

Stuffed Shrimp Provencal
Lump crab meat, sautéed julienne vegetables, rissole potatoes
Tomato buerre blanc
34

Halibut
Vegetable risotto, sautéed tiger prawns and grilled asparagus
Choron sauce
36

Plaza Salmon
French lentils, baby carrots and port wine reduction
24

Alaskan Red King Crab Legs
One and a half pound split crab legs with drawn butter, mashed potatoes &
green asparagus
44

Lobster Tropicana
Fried lobster tail, three cheese potato cake, sautéed baby carrots and
haricot vert, Bakers bourbon butter sauce with berries
Tableside
59

Taste of Hawaii
Chef Martin Heller creation of the fresh seafood available from Hawaii
Market Price

Combinations

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

Filet & Scampi  46

Filet & Lobster Tail  58

Filet Oscar   38

Filet & King Crab Legs  50

Whipped Potatoes, Asparagus, Crabmeat and béarnaise sauce
 

Entrees

Veal Chop
16 oz. chop, Wild Mushrooms, Carrots, English Peas, Truffle whipped Potato
Marsala Sauce
40


Filet Mignon
Roasted fingerling potatoes with pearl onions, wild mushroom, Spinach Leaf,
Red Wine Reduction & Béarnaise Mousseline
38


Bentley’s Ribeye
20oz. Ribeye, grilled asparagus, bacon cheddar whipped potatoes
Bordelaise Sauce
40


Chateaubriand Bouquetiere
18 oz. Tenderloin for two, with asparagus, sautéed mushrooms, Potato Dauphinoise
Red Wine Reduction
Tableside for Two
66


Steak au Poivre
16 oz. Pepper crusted New York strip with Haricot Vert, Cippolini Onions &
Cognac Cream Sauce
Tableside
36

Lamb Chops
Herb mustard crusted Australian lamb chops, wild mushroom risotto
Truffle bordelaise
38


 Bourbon Filet Mignon
12 oz Filet marinated in Bourbon, wild rice pilaf, sautéed mushroom,
Grilled asparagus, truffle bordelaise sauce
Flame with Bookers Bourbon
46

Steak Dianne
Sautéed mushrooms, shallots, dijon mustard, brandy bordelaise sauce
Tableside
40

Chef Martin Heller

We will not guarantee the taste and texture of steaks ordered well done
Request for separate checks needs to be placed before ordering
Please Allow 30 –45 minutes for main course preparation
Parties of 8 or more 20% Gratuity is added

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Bentley’s on 27
A Visionary Dining Experience

27th Floor Charlotte Plaza
201 South College Street
Charlotte, NC 28244
(704) 343-9201

®2004 BENTLEY'S ON 27. All rights reserved.