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

Bonterra Dining & Wine Room will be closed for private events on the following dates:

January 13
January 29
February 8
March 5
March 23
April 19
April 20
May 5
May 19
May 26
May 28 in honor of Memorial Day
June 15
July 4 in honor of Independence Day
September 3 in honor of Labor Day
November 3

Queen's Feast

3 Courses  $35 – NO SUBSTITUTIONS


First Course

Wood Grilled Octopus

Hen of the Woods Mushrooms, Georgia Olive Oil. Popped Sorghum, Romesco Sauce

NC Cheese & Charcuterie Plate

Boxxcar Campo Triple Cream Cheese, Cheshire Country Ham,

Bread & Butter Pickles, Lavash, Lusty Monk Mustard

Duck 2 Ways

Smoked Duck Breast, Confit Croquette, Popo’s BBQ Sauce, Ran Lew Crème Frâiche


Magnolia Salad

Bibb Lettuce, Beets, Pickled Radishes, Goat Feta, Marcona Almonds, Toasted Benne & Yuzu Vinaigrette


Scotch Egg

Fermented Black Bean Sauce, Pimento Cheese


Second Course

Roasted Scottish Salmon

Lobster & Sweet Chili Dumpling, Crispy Brussels Sprouts, NC Miso Broth


Shrimp & Scallops

Anson Mills Charleston Brown Rice, Parsnip Purée, Pickled Bok Choy, Saffron Aioli


Springer Mountain Airline Chicken Breast

Sautéed Fingerling Potatoes, Coffee Rubbed Roasted Baby Carrots, Chimichurri


Braised Short Rib

Patatas Bravas, Hickory Roasted Cauliflower , Cabernet Fondue


Prime NY Strip

Embered Green Beans, Thyme Glazed Pearl Onions, Ran-Lew Buttermilk Mashed Potatoes, Bordelaise Sauce


Nightly Vegetarian Feature

Your Server Has Details


** Add A 6 oz Fried Lobster Tail To Any Entrée  $19


Third Course


Vanilla Caramel Creme Brulee
Hazelnut Crunch, Vanilla Cake, Meyer Lemon Gel, Candied Lemon


Chocolate Ganache Cake
Citrus Curd, Chocolate Streusel, Candied Cacao Nib Tuile


White Chocolate Cheesecake
Raspberry Marmalade, Whipped White Chocolate Ganache, Crispy Meringue & Fresh Raspberries


Blake Hartwick, Executive Chef