What You'll Get
A raw steak can reduce the swelling of a black eye just as easily as the charcoal markings of a well-cooked steak can draw it back on. Make artful use of cuisine with today's Groupon: for $25, you get $50 worth of contemporary American cuisine and nonalcoholic drinks at Bonterra Dining & Wine Room.
At Bonterra Dining & Wine Room, the chef sources ingredients from local farmers to serve up a fresh and generous menu, and the wine cellar bursts with more than 200 vintages served by the glass or bottle (this Groupon is not valid on alcohol). Diners can start off with signature barbecue-duck spring rolls with crème fraîche ($10), and follow with a fried lobster tail served with sweet and sour aioli and a wild flower honey and soy sauce reduction ($19). Patrons can also opt for the mahi-mahi with lentil fritters ($28) or maple-leaf duck breasts paired with saffron and herb couscous ($28). Pecan-praline cheesecake drizzled with caramel sauce ($9) offers an ending sweeter than a reconciliation between cage-fighting teddy bears.
The Fine Print
Promotional value expires Jun 20, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Reservation required. Not valid for alcohol. Dine-in only. Business casual clothing required. Not valid for special events or 'Charlotte Restaurant Week' (Queen's Feast). Not valid 12/31/11 or 2/10/12-2/14/12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bonterra Dining & Wine Room
Within a renovated, century-old former church, experienced chefs helm a wood-burning brick oven designed and built by Aztec Indians in the American Southwest. Atop live cedar and hickory planks, executive chef Cory Sharpe roasts a seasonal selection of fresh seafood and high-quality steaks and chops to a level of tenderness normally reserved for braised greeting cards. His elegantly prepared entrees emerge into the contemporary dining room, where tall windows and chandeliers cast light across the historic building's high ceilings and white columns. Servers can also shuttle meals to the verdant outdoor patio, which sits atop a stone walkway shaded by towering trees.
Not only has Bonterra's owner and managing partner John Duncan helped his neighborhood by revitalizing this once flourishing community center, he also strives to source ingredients from local farmers. In addition to fresh, seasonal fare, Bonterra's menu features artisanal cheeses, charcuterie, and spreads designed to pair with selections from an expansive wine cellar that bursts with more than 200 vintages served by the glass or bottle.