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

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

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