Dinner Menu Posted by Purple's Side of the Table October 24th, 2019

Dinner Menu

Dinner includes choice of 1 selection from our Hors d’oeuvre Menu. Dinners include a protein & ANY two (2) accompaniments. For inspiration we’ve suggested accompaniments for Entrées. Salad or Soup Course available upon request.

Please note the corresponding abbreviations for all of our meals.
(W30) Whole30/Paleo approved. Whole30 meals are dairy and gluten free. (GF) Gluten Free
(V) Vegetarian (VG) Vegan

We take extreme pride in accommodating Allergies and Dietary Restrictions. Most recipes are easily modified. Talk directly w/ Chef Ross for a consultation about ingredients & preparation.

Hors d’oeuvre Menu

Buttery Naan Bites with Roasted Garlic Tapenade (V)

Ricotta & Honey Crostini with Toasted Hazelnuts (V)

Caprese Salad – Fresh Tomato & Mozzarella
Pesto & Aged Balsamic – On a Tasting Spoon (GF) (V)

Tuscan Style Shrooms – Roasted Pepper & Olives (W30) (V) (VG)

Flatbread – Scallion Pesto, Fire Roasted Tomato
Cotija Cheese and Lime Crema (V)

Our Signature Chicken and Bacon Bites with a BBQ Glaze


Dinners include a protein & ANY two (2) accompaniments. For inspiration we’ve suggested some popular accompaniments.

Pesto Chicken (GF)
Red Bliss Smashed Potatoes (GF) (V)
“Dirty Green Beans” – Garlic and Worcestershire (GF)

Arugula Walnut Pesto Chicken (W30) (GF)
Roasted Garlic Cauli Smashed (W30) (GF) (V) (VG)
Steamed Haricot Vert – Green Beans (W30) (GF) (V) (VG)

Chicken Piccata – Lemon Caper Butter Sauce
Angel Hair Pasta
Roasted Broccoli (W30) (GF) (V) (VG)

Chicken Marsala – Marsala Sauce – Spaghetti
Portobello Shrooms (W30) (GF) (V) (VG)

Seared Chicken “Piccata” OR “Marsala” (W30) (GF)
Roasted Spaghetti Squash (W30) (GF) (V) (VG)
Roasted Broccoli OR Portobellos (W30) (GF) (V) (VG)

Chicken Parmesan – Marinara, Fresh Mozzarella – Basil – Spaghetti
Asparagus with Lemon Zest (W30) (GF) (V) (VG)

Roasted Chicken Marinara (W30)(GF)
Zucchini “Spaghetti” Zesty Marinara (GF) (V) (VG)
Steamed Haricot Vert – Green Beans (W30) (GF) (V) (VG)

Grilled Chicken w/ Red Pepper Coulis (W30)(GF)
Celery Root and Pear Purée (W30) (GF) (V)
Roasted Broccoli (W30) (GF) (V) (VG)

Veggie Frittata – Charred Onion, Spinach, Butternut Squash
with Goat Cheese – (GF) (V) OR without Goat Cheese (W30) (GF) (V)


Lasagna

Traditional – Italian Sausages, Meat Sauce, Ricotta & Mozzarella
“LaZukna” – Zucchini Lasagna Noodles (GF) (V)
Vegan – Spinach, Mushroom, Zucchini (W30) (V) (VG)
Lasagnas include + 1 accompaniment


Dinners include a protein & ANY two (2) accompaniments. For inspiration we’ve suggested some popular accompaniments.

Salmon with Arugula Pesto (W30) (GF)
Roasted Acorn Squash – Roasted Peppers & Goat Cheese (GF) (V)

Seared Salmon – Cucumber Dill Sauce (GF)
Asparagus with Lemon Zest (W30) (GF) (V) (VG)

Broiled Citrus Salmon (W30) (GF)
Winter Vegetable Risotto (GF) (V) (VG)

Hazelnut and Coriander Crusted Chicken
Wild Mushroom Risotto – Oyster, Shiitake & Porcini (GF)

Coq Au Vin – Chicken in a Red Wine Sauce
Celery Root and Pear Purée (W30) (GF) (V)

Grilled Chicken with Roasted Red Pepper Coulis (W30) (GF)
Celery Root and Pear Purée (W30) (GF) (V)

Almond Crusted Pork Tenderloin (W30) (GF)
Roasted Butternut Squash & Kale (W30) (GF) (V) (VG)

Cranberry and Sage Stuffed Pork Chops
Brussels and Hazelnuts in Browned Butter (GF) (V)

Mussels Fra Diavolo “Devil’s Brother” with Linguine OR
Zucchini “Spaghetti” (W30) (GF) (V) (VG)

Quinoa Stuffed Acorn Squash – Roasted Peppers
Asparagus Tips, Golden Raisins, Currants (W30) (GF) (V) (VG)

Sirloin Steak with Garlic & Herb Butter (GF)

Balsamic Glazed Skirt Steak – Pumpkin Risotto & Cranberry Gastrique


Dinners include a protein & ANY two (2) accompaniments. For inspiration we’ve suggested some popular accompaniments.

Seared Sea Scallops – Creamy Leeks with Pancetta (GF)

Ribeye Steak with Maple Butternut Mash (W30) (GF)

Petit Filet Mignon – Shallot Butter (GF)
with Haricot Vert – Green Beans (W30) (GF) (V) (VG)

Roasted Prime Rib – Horseradish Cream Sauce (GF)

Roasted Tenderloin of Beef – Mustard & Herb Crust (W30) (GF)


Surf & Turf – Petite Filet Mignon w/ Lump Crab cake

Surf and Turf – Petite Filet Mignon w/ Grilled Shrimp (W30) (GF)

Surf and Turf – Petite Filet Mignon w/ Lobster Tail (W30) (GF)

Surf and Turf – Petite Filet Mignon w/ Seared Sea Scallops (W30) (GF)

Accompaniments

Steamed Haricot Vert – Green Beans (W30) (GF) (V) (VG)

Roasted Spaghetti Squash (W30) (GF) (V) (VG)

Red Bliss Smashed (GF) (V)

“Dirty Green Beans” – Garlic and Worcestershire (GF)

Roasted Garlic Cauliflower Smashed (W30) (GF) (V) (VG)

Wild Mushroom Risotto – Oyster, Shiitake & Porcini (GF) (V)

Savory Baked Apples & Fennel (W30) (GF) (V) (VG)

Zucchini “Spaghetti” – Zesty Marinara (W30) (GF) (V) (VG

Roasted Acorn Squash – Roasted Peppers & Goat Cheese (GF) (V)

Asparagus with Lemon and Pecorino (GF) (V)

Apple – Celery Root and Pear Purée (GF) (V)

Roasted Butternut Squash & Kale (W30) (GF) (V) (VG)

Brussels and Hazelnuts in Browned Butter (GF) (V)

Winter Vegetable Risotto (GF) (V)

Roasted Garlic Yukon Gold Potatoes – Rosemary (W30) (GF) (V) (VG)

Parmesan Roasted Red Bliss Potatoes (GF) (V)

Creamy Leeks with Pancetta (GF)

Maple Butternut Mash (W30) (GF) (V)

Pasta – Angel Hair or Spaghetti (V)(VG)

About Us

Headed by Chef Ross Purple, Purple’s Side of the Table has become the place foodies in Charlotte, North Carolina go for cooking lessons, meal prep, and catering.

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