Bonterra can accommodate a variety of private parties, luncheons & dinners, weddings, and corporate events for up to 175 guests. Utilize our on-staff experts and incomparable wine program to design a menu to fit your party's needs. For any questions and to find out more details, please call our Special Event Coordinator at 704-333-9463 or email at info@bonterradining.com.

Bonterra offers amazing weekly specials in our dining room and bar area. We have something for everyone. Please learn more and join us for the fun!

Upcoming Events


We will be closed for Private Events on the following dates:

July 21st
August 25th
October 5th
October 20th
October 21st
October 2th

November 4th (For our Hearbright Soiree to benefit the Heartbright Foundation.  Call the Heartbright Foundation for tickets at 704.373.3002)
December 29th

 

Charlotte Restaurant Week

3 Courses  $35 – NO SUBSTITUTIONS


First Course

Blackened Watermelon & Pork Belly
SC Mustard BBQ Sauce, Chicharones
 
NC Cheese & Charcuterie Plate
Ashe County Mountain Cheddar, Iberico Manchego, Heritage Farms Milano Salumini,
Lusty Monk Mustard, House Made Crustini
 
Pan Roasted Shrimp
Lump Crab, Mexican Street Corn Crema
 
The Magnolia Salad
Rogue Farms Summer Lettuce, Chevre, Sweet Vidalia Onion & Sherry Vinaigrette
 
Heirloom Tomatoes, Cucumbers & Ricotta Salata
Embered Onions & Basil Pesto
 
Second Course

Bouillabasse    
Anson Mills Charleston Gold Rice, Red Snapper, PEI Mussels,
 
Georgia Chicken Breast    
Sundried Tomato Orzo,  Dover Farms Assorted Heirloom Squash & Zucchini, Soffritto
 
*NC Pork Tenderloin    
Andouille Croquette, Fried Cabbage, Melted Leeks, Black Garlic Aioli    
 
*C.A.B Sirloin Filet    
Roasted Fingerling Potatoes, Creamed Spinach, Bourbon Barrel Aged Worcestershire Demi-Glace    
 
Charleston Rice Grits    
Hen of the Woods Mushrooms, Overnight Tomatoes, Roasted Beets & Crispy Kale
 
** Add A 6 oz Fried Lobster Tail To Any Entrée  $19    
 
Third Course
 
Caramel Cheesecake with Graham Cracker Short Bread    
    
White Chocolate Oreo Mousse    
 
Peaches & Cream Panacotta with Almond Lace Tuille    

 

 

 

 

 

 

 



Blake Hartwick, Executive Chef