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

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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.


mixed greens, grape tomatoes, pumpernickel croutons,
shredded carrots, beets and fennel. Choose from a Dijon-
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,
avocado, goat cheese, spiced walnuts, and a honey
champagne vinaigrette


Tabouleh Romaine Salad

romaine tossed with nicoise olives in a lemon-tahini
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
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



Onion and Mushroom Tart

  crisp tart with goat cheese, red onions, and cremini 10.00
mushrooms. Served with baby arugula tossed in a walnut 8/25/2008
Welcome to Carpe Diem, fine dining in the heart of Charlotte, N.C... Page 2 of 3



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


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


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


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



  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
Anson Mills Carolina gold rice with caramelized cauliflower
and sesame citrus emulsion


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


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


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 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


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


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
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 8/25/2008