Name: Restaurant Constance
Address: 2200 Thrift Road, Charlotte, North Carolina, 28208, United States

Rich and creamy mousse topped with whipped cream.

Chocolate Mousse

Fried calamari served with marinara sauce.

Calamari

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Steak Frites

Creamy risotto with a mix of fresh vegetables.

Vegetable Risotto

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Classic Caesar salad with romaine, croutons, and parmesan.

Caesar Salad

A juicy ribeye steak cooked to perfection.

Ribeye Steak

Mixed vegetables sautéed with soy sauce and served over rice.

Vegetable Stir Fry

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

A selection of cured meats and artisanal cheeses.

Charcuterie Board

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Fresh mixed greens, cherry tomatoes, cucumbers, and house vinaigrette.

Farmhouse Salad

Classic cocktail served with salt on the rim.

Margarita

Refreshing cocktail with rum, mint, and lime.

Mojito

Classic cheesecake served with a berry compote.

Cheesecake

Mixed greens with seasonal vegetables and vinaigrette.

Garden Salad

Pasta with fresh vegetables in a light garlic sauce.

Pasta Primavera

Served with mashed potatoes and seasonal vegetables.

Grilled Chicken

Toasted bread topped with fresh tomatoes, basil, and balsamic glaze.

Bruschetta

A classic cocktail made with bourbon, sugar, and bitters.

Old Fashioned

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form. Stir in the vanilla extract.

Whip the Cream

In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.

Beat the Egg Whites

Gently fold the melted chocolate into the whipped cream until well combined. Then, carefully fold in the beaten egg whites in thirds, until no white streaks remain.

Combine Ingredients

Spoon the mousse into individual serving cups and refrigerate for at least 2 hours or until set.

Chill the Mousse

Before serving, top each mousse with additional whipped cream if desired.

Serve

dark chocolate

heavy cream

egg whites

granulated sugar

vanilla extract

salt

In a bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder.

Prepare the Calamari

In another bowl, beat the eggs. Dip the calamari rings into the egg mixture, then dredge them in the flour mixture until fully coated.

Dredge the Calamari

After dredging, coat the calamari rings in breadcrumbs, pressing gently to ensure they stick.

Breadcrumb Coating

In a deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded calamari in batches to the hot oil. Fry for 2-3 minutes or until golden brown and crispy.

Fry the Calamari

Using a slotted spoon, remove the calamari from the oil and drain on paper towels. Serve hot with marinara sauce.

Drain and Serve

Squid (calamari), cleaned and cut into rings

All-purpose flour

Cornstarch

Salt

Black pepper

Paprika

Garlic powder

Eggs

Breadcrumbs (Italian-style)

Oil (for frying)

Marinara sauce

In a blender, combine the light rum, coconut cream, pineapple juice, and ice. Blend until smooth and creamy.

Blend the Ingredients

Pour the blended mixture into a chilled glass.

Serve the Drink

Garnish with a slice of pineapple and a maraschino cherry on top.

Garnish

Light rum

Coconut cream

Pineapple juice

Pineapple slice

Maraschino cherry

Peel the russet potatoes and cut them into thin strips. Rinse the cut potatoes in cold water and dry them thoroughly with a kitchen towel.

Prepare the Fries

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the potatoes in batches until they are golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels, then season with salt to taste.

Fry the Potatoes

While the fries are cooking, season the ribeye steaks with salt, black pepper, and rub with olive oil. Heat a skillet over high heat and add the steaks. Cook for about 4-5 minutes on each side for medium-rare, adding garlic cloves and thyme to the pan for flavor.

Cook the Steak

Once cooked to your desired doneness, remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Rest the Steak

Russet potatoes

Vegetable oil

In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Then add the carrot, zucchini, and bell pepper, cooking for an additional 5 minutes.

Sauté the Vegetables

Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

Cook the Rice

When the rice is nearly al dente and creamy (about 18-20 minutes), stir in the peas, Parmesan cheese, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.

Add Peas and Finish

Remove from heat, garnish with fresh parsley, and serve warm.

Arborio rice

Vegetable broth

Olive oil

Onion, finely chopped

Garlic, minced

Carrot, diced

Zucchini, diced

Bell pepper, diced

Peas, fresh or frozen

Parmesan cheese, grated

Fresh parsley, chopped (for garnish)

Preheat your oven to 425°F (220°C). Grease 6 ramekins with butter and dust with cocoa powder.

Preheat the Oven

In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.

Melt the Butter

In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

Add the eggs and vanilla extract to the melted butter and whisk until combined. Gradually add the dry ingredients, mixing until just combined.

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Bake

Remove from the oven and let cool for 1 minute. Carefully invert each ramekin onto a plate and dust with powdered sugar. Serve immediately with a scoop of vanilla ice cream.

Cool and Serve

Granulated sugar

Cocoa powder

Baking powder

Unsalted butter

Vanilla extract

Powdered sugar

Vanilla ice cream

Wash the romaine lettuce thoroughly under cold water. Pat dry with a clean towel or use a salad spinner to remove excess moisture. Chop the lettuce into bite-sized pieces.

Prepare the Romaine

In a large salad bowl, add the chopped romaine, croutons, and half of the grated Parmesan cheese.

Drizzle the Caesar dressing over the salad mixture. Toss gently until the lettuce is well coated with the dressing.

Dress the Salad

Top the salad with the remaining grated Parmesan cheese. Serve immediately as a side or main dish.

Romaine lettuce

Croutons

Parmesan cheese

Caesar dressing

Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.

Preparation

Rub the olive oil all over the steak. Season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Heat a cast-iron skillet or heavy frying pan over high heat until it's very hot.

Preheat the Pan

Add the steak to the hot pan and sear for about 4-5 minutes on one side without moving it, until a nice crust forms.

Sear the Steak

Flip the steak and add butter and fresh herbs to the pan. Cook for another 3-4 minutes for medium-rare, basting the steak with the melted butter.

Flip and Add Butter

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

Check Doneness

Remove the steak from the pan and let it rest for 5-10 minutes to allow the juices to redistribute.

Ribeye steak

Butter

Fresh thyme or rosemary

Wash and chop all the vegetables into bite-sized pieces.

Prepare the Vegetables

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the minced garlic and grated ginger to the oil, stirring for about 30 seconds until fragrant.

Sauté the Garlic and Ginger

Add the bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Add the Vegetables

Pour in the soy sauce and stir well to coat the vegetables. Cook for an additional 2 minutes.

Add Soy Sauce

Season with salt and pepper to taste. Serve the stir-fried vegetables over cooked rice and sprinkle with sesame seeds.

Season and Serve

Bell pepper

Broccoli florets

Carrot, sliced

Snap peas

Soy sauce

Ginger, grated

Cooked rice

Sesame seeds

Salt and pepper

Preheat your grill to medium-high heat. Pat the salmon fillets dry with paper towels and brush both sides with olive oil. Season with salt and black pepper.

Prepare the Salmon

Place the salmon fillets on the grill skin-side down. Grill for about 6-8 minutes. Flip the salmon and grill for another 4-6 minutes, or until the fish flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, toss the seasonal vegetables with a bit of olive oil, salt, and pepper. Grill them in a grill basket or on skewers for about 5-7 minutes until tender.

Prepare the Seasonal Vegetables

In a small saucepan over low heat, melt 1/4 cup of butter. Squeeze the juice of the lemon into the melted butter and stir to combine. Season with salt to taste.

Make the Lemon Butter Sauce

Plate the grilled salmon with the seasonal vegetables on the side. Drizzle the lemon butter sauce over the salmon and vegetables before serving.