Welcome to Carpe Diem, fine dining in the heart of Charlotte, N.C...

Page 1 of 3

     

 
Our menu can be called our take on "New
American" cuisine. The culture that has influenced
proprietors Trish Maddrey and Bonnie Warford, as
well as the style of Chef John Blumreich, coalesce
into the rich variety of flavor you will experience
at Carpe Diem.

  

  
salads  
House
mixed greens, grape tomatoes, pumpernickel croutons,
shredded carrots, beets and fennel. Choose from a Dijon-
  6.75
balsamic vinaigrette, creamy feta dressing, carrot-bacon
dressing, orange roasted red pepper vinaigrette, or extra
virgin olive oil and aged balsamic vinegar

    

Spinach Salad
baby spinach salad with grapefruit supremes, leeks,
  9.50
avocado, goat cheese, spiced walnuts, and a honey
champagne vinaigrette

    

Tabouleh Romaine Salad

romaine tossed with nicoise olives in a lemon-tahini
  9.50
vinagrette with toasted pita, warm queso blanco cheese and
tabouleh salad

    

Warm Goat Cheese

  in a hazelnut crust, over mixed greens with wine poached 9.50
red onions and apricot jalapeno vinaigrette

     

Oyster Salad
mixed greens tossed in a creamy cilantro cumin vinaigrette
  10.00
with cucumbers, black pepper apple wood smoked bacon,
shaved sweet onions and fried Gulf select oysters

     

Add grilled shrimp 4.50

  Add grilled chicken 2.50

Salad split charge 2.50

     

  appetizers  

Onion and Mushroom Tart

  crisp tart with goat cheese, red onions, and cremini 10.00
mushrooms. Served with baby arugula tossed in a walnut

http://www.carpediemrestaurant.com/menu.html 8/25/2008
Welcome to Carpe Diem, fine dining in the heart of Charlotte, N.C... Page 2 of 3

vinaigrette

    

Angel Hair Calamari

  angel hair tossed with sauteed calamari with white wine and 11.00
capers in a spicy brown butter sauce

    

Mediterranean Plate
  grilled chicken kabobs, lemon hummus, olives, and grilled 10.50
pita bread

     

Cheese Plate
  St. Andre and Goat Gouda cheeses served with fruit, 10.50
crackers, bread and a carmelized onion-garlic compote

    

Beef Carpaccio
  with a garlic-miso marinade. Served with a wakame salad, 9.50
won ton crackers and wasabi cream

    

Pizzetta
grilled herb flatbread with spinach, artichoke hearts, banana
  10.00
peppers, Nicoise olives, roasted garlic, and smoked
mozzarella and Asiago Cheeses

    

Szechwan Tuna
coriander and sesame crusted seared rare sashimi tuna
  11.00
served chilled over Szechwan noodle salad with soy ginger
cream, wasabi and pickled ginger

    

Calamari
  lightly fried and tossed with sauteed tomatoes, calamata 9.50
olives and parmesan. Served with a roasted garlic-chile aioli

    

  entrees  

  We feature daily appetizer and entree specials  

Beef of the day

  8 oz. filet grilled with shitake mushroom beurre rouge. 30.00
Served with potato-tomato gratin and roasted asparagus

     

Atlantic Salmon
coriander and brown sugar cured grilled salmon fillet over
  22.00
Anson Mills Carolina gold rice with caramelized cauliflower
and sesame citrus emulsion

     

Duck Breast
orange coriander rubbed seared boneless breast with an
  25.00
Earl Grey-citrus butter sauce, brown rice, and sauteed
spinach

     

Chicken
buttermilk fried chicken breast over spinach with a shallot
  19.00
black pepper gravy. Served with Yukon gold chive mashed
potatoes

     

Pork
porcini mushroom and herb crusted pork tenderloin, grilled
  and topped with sauteed artichokes, onions, haricot verts 21.00
and prosciutto. Drizzled with vermouth vinaigrette. Served
with whipped parmesan polenta

     

Mahi Mahi
  white miso glazed grilled mahi with edamame, roasted 23.50

http://www.carpediemrestaurant.com/menu.html 8/25/2008
Welcome to Carpe Diem, fine dining in the heart of Charlotte, N.C... Page 3 of 3

shitake mushrooms, braised napa cabbage and a carrot

ginger sauce

     

Scallops
pan seared sea scallops served over Anson Mills ancient
  23.50
grain farro salad with shaved Pecorino cheese and braised
fennel

    

Shrimp or Vegetarian Cous Cous

Israeli cous cous with sauteed shrimp or cremini
     
mushrooms, tomatoes, black eyed peas, vidalia onions,
chiffonade of collards, white wine, and olive oil

Sauteed Shrimp 21.00

 
Sauteed Mushrooms 16.50

    

Grilled Organic Chicken

grilled organic breast of chicken stuffed with herbed bread
  22.00
crumbs. Served over a Sicilian red sauce with olives,
capers, pine nuts and currants

    

Side of spinach sauteed in olive oil 3.00

 
Entree split charge - includes extra sides 5.00

    

 Menu and pricing subject to change

 Please notify us of any dietary restrictions or allergies
 20% pre-tax gratuity will be added for parties of six
or more
   
 We accept Visa, Mastercard, Diners Club and
American Express
 No separate checks on parties of 12 or more
 We are a non-smoking establishment

 
    
  Welcome | Menu | Private Dining | Catering | Reviews | Reservations |Gift Certificates | Contact | Directions

http://www.carpediemrestaurant.com/menu.html 8/25/2008