Menu Preview: Stoke's Spring Menu


The scallop escabeche.


Stoke’s new spring menu and cocktail list launches today in Charlotte. Chef Chris Coleman and his team have put together a new slew of starters, entrees, and sides for the season. New head mixologist Samuel Rouson and Sean Potter, director of eat & drink, have also worked together on a new set of cocktails. More on all of that below. (Stoke was ranked No. 11 in our 2018 50 Best Restaurants in Charlotte list, found here.)

The list of starters includes the duck rillette of Harmony Ridge Farms duck legs with foie gras with blackberry jam and sourdough toast. The scallop escabeche has N.C. Bay scallops, which are poached in schmaltz and after that, marinated in orange and lime juice. It's paired with cucumber, peas, and crispy chicken skin, with a finish of Aleppo pepper and black lime powder.

Top: The Korean fried chicken. Bottom: The flat iron steak.

The entree list has a Korean-style fried chicken with a sweet and spicy glaze. The flat iron steak comes from Meyer Food’s regional small farmers’ program and comes with chopped salsa criolla and avocado crema. New sides: polenta, using grains from area farmers, with artichokes, radicchio, bacon vinaigrette and goat cheese. The asparagus has a smoky ember mayonnaise.

Top: The asparagus with smoky ember mayonnaise. Bottom: The polenta.

With the new spring food menu comes new cocktails like the Flying Fizz. It's made with color-changing Butterfly pea flower tea-infused gin, creating a purple hue when added to the prosecco, lemon and tiki bitters. The Tiki Torch has mezcal, rum, tiki bitters, pineapple juice, orgeat, and lemon. The Rise + Shine is made from aperol, gin, yellow chartreuse, elderflower liqueur, grapefruit and citrus shrub, while the Canadian Vacation has Knob Creek Smoked Maple, chocolate bitters, ginger syrup, and lime. 

The Tiki Torch.

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