Three Course Plated Dinners

Choice of one First Course

Roasted Butternut Squash Bisque – Maple Crema, Pistachios & Tarragon

Wicked Good Clam Chowdaah – White or Red

Roasted Acorn Squash Soup w/ Ginger & Orange – Pomegranate Seeds, Squash Seeds and Cilantro

French Onion Soup – Sherry Thyme Broth, Caramelized Onions, Garlic Crostini and Gruyere Cheese

Spinach and Arugula Salad – Pomegranate Champagne Vinaigrette, Pepitas and Crumbled Goat Cheese

Boston Bibb Salad – White Balsamic Vinaigrette, Bacon Lardoons, Honey Crisp, Pomegranate Seeds, Manchego

Kale and Brussels Salad with Bacon & Pecorino

Zucchini “Spaghetti” – Zesty Marinara, Basil & Parmesan

Pumpkin Risotto – Pumpkin, Sage and Roasted Chestnuts

Choice of one Entree

Chicken with Arugula Pesto

Chicken Picatta – Lemon Caper Butter

Almond Panko Crusted Chicken

Pecan Crusted Pork Tenderloin – Apple Chutney

Pan Seared Salmon – Cucumber Dill Sauce

Roasted Salmon – Lump Crab Stuffing

Balsamic Glazed Skirt Steak – Cranberry Gastrique

Herb Crusted Lamb Rack – Merlot Reduction

Filet Mignon with Herb butter

Surf and Turf – Petite Filet w/ Lump Crab cake

Surf and Turf – Petite Filet w/ Grilled Shrimp

Surf and Turf- Petite Filet w/ Lobster Tail

Choice of two Accompaniments

Petite French Green Beans

Roasted Butternut Squash

Maple Butternut Mashed

Mashed Butternut and Yukon Gold Potato

Sautéed Summer Squash and Red Peppers

Roasted Acorn Squash w/ Goat Cheese and Peppers

Asparagus with Lemon and Pecorino

Zucchini “Spaghetti”
with a Zesty Marinara Sauce

Apple, Celery Root and Pear Purée

Vegetable Risotto

Creamy Polenta

Brussels and Hazelnuts in Browned Butter

Rice Pilaf

Red Bliss “Dirty Mashed”

Roasted Yukon Gold Potatoes with Rosemary and Garlic

Parmesan Roasted Red Bliss Potatoes

Savory Baked Apples & Fennel

Choice of one Dessert

Mocha Pots de Crème with Fresh Raspberries

Bananas Foster – Flambé with Meyers Dark Rum

Strawberry Shortcake “Skewers”

Red Velvet Trifle – Vanilla Bean Whipped Cream

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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