- PLEASE NOTE: The Queen's Feast specials shown on this website are available during dinner only, unless otherwise noted on an individual restaurant's menu page.
- Hunter House has been serving farm-to-table, Southern-inspired cuisine since 2018. Executive Chef David Wood sources ingredients from local farms and creates protein-focused recipes with a Southern twist. We also offer botanically-driven crafted cocktails in our prohibition speak-easy lounge. Special ticketed events like High Tea Sunday Brunch and Mixology classes on Tuesday evenings allow our guests to experience our culinary and mixology talents in eclectic offerings throughout the year. Hunter House & Gardens is a beautifully restored Colonial Revival farmhouse built in 1913 and listed on the Charlotte-Mecklenburg Register of Historic Places. The farmhouse estate sits on more than two acres of land, offering gracious settings for all types of events from large to small weddings, corporate gatherings, and bridal showers.
- Open daily at 4 PM during Queen's Feast, January 17-26.
- $50 per person (does not include tax or gratuity)
- Salad (choice of one)
- Poached Pear Salad - poached pears on a bed of mixed greens, topped with candied pecans, Gorgonzola, and a lemon vinaigrette
- House Salad - fresh mixed greens, shaved red onion, tomatoes, and cucumbers served with a fresh lemon Dijon vinaigrette
- Entrée (choice of one)
- Wild Boar & Beef Meatloaf - wild boar + grass-fed beef meatloaf with Yukon Gold mashed potatoes, caramelized tri-colored carrots, and sage mushroom cream sauce
- St. Louis Ribs - smoked St. Louis Ribs with Southern spice rub, paired with honey-butter cornbread and seasonal Southern slaw
- Parmesan-Encrusted Salmon – on Charleston red rice with collard greens and a fresh basil emulsion, prepared medium rare unless otherwise requested
- Shrimp & Sausage Over Grits - fresh East Coast jumbo shrimp sautéed with julienned andouille sausage, served over creamy white Grist Mills grits with a Cajun cream sauce
- Chicken & Succotash - Bell Evans free-range chicken, marinated in garlic rosemary over a farm-to-table seasonal succotash (gf), topped with our house-made tomatillo salsa, Gorgonzola cheese and a lemon Dijon vinaigrette
- Dessert (choice of one)
- Southern Sweet Biscuit - a traditional Southern biscuit, sweetened and served with an orange custard sauce, fresh whipped cream, and macerated strawberries
- Chocolate Torte - decadent flourless chocolate torte served with a tri-berry coulis, drizzled with chocolate ganache, topped with fresh whipped cream, and finished with a sprinkle of lemon zest
Additional options will be available on menus during the event.