The Concord Cove....

                    A Restaurant of Excellence

Appetizers

 Blackened Oysters“Rockefeller”   - New Orleans Spiced Select Oysters, Cream Spinach and Hollandaise Gratineé and topped with Bacon ~ 10

Crispy Calamari - Calamari Rings Fried Golden Brown Served with Tomato Basil Sauce ~ 8

Shrimp Cocktail  - Jumbo Shrimp served with Traditional Cocktail Sauce ~ 9

Escargot - Sautéed with Garlic, Parsley, Butter Fennel and Brandy Served with Puff Pastry ~ 10 

Brusehetta Di Parm - Toasted drizzled with Olive Oil, Basil, Fresh Dice Tomato, Balsamic, Au Gratin with Parmesan Cheese ~ 8

Beef Strips - Pan Seared Beef strips with Bordelaise sauce ~ 10

Fried Grits - Cornmeal crusted Fried Grits with a country Ham and mushroom gravy ~ 7

Soups and Salads

Soup du Jour - Prepared Daily ~ 4

French Onion Grantinee - Baked with Provolone and Parmesan Crouton ~ 5

The Concord Cove Crab Soup - Our Special Low Country She-Crab Soup ~ 8

The Wedge Salad - Iceberg Wedge with Blue Cheese Dressing and Crumbs, Diced Tomato and Bacon ~ 6

Classic Caesar Salad - “Tableside” style Caesar Dressing Traditionally prepared.  Tossed with Fresh Romaine Lettuce, Garlic Herb Croutons and Parmesan.  Garnished with Marinated Sun-dried Tomatoes ~ 7

Char-Chicken Salad - Grilled Chicken Breast over Mixed Greens tossed with Parmesan, Bacon, Onion, Tomato and Croutons ~ 10 

Salad Dressings – House Balsamic Vinaigrette, Homemade Blue Cheese, Ranch, Zesty Italian, Honey Mustard, French, Thousand Island, Low Fat Italian,

Low Fat Raspberry Vinaigrette & Oil and Vinegar Available

Mainland Entrees

Pecan Chicken - Chicken Breast rolled in Pecan crumbs with Pomegranate lemon sauce ~ 18

Baked Stuffed Chicken - Breaded Chicken Breast stuffed with Spinach & Mushroom Stuffing, complimented with Goat Cheese on a Bed of Bacon Garlic Sauce ~ 18

The “Cajun” Rib eye - Hand trimmed Rib eye, Pineapple Marinade, Seasoned with Cajun Spices ~ 20

Filet Mignon - Center cut Apple Cider Marinade served with a Red Wine Bordelaise sauce ~ 27

The “Château” Briand - The Classic “Center cut and Roasted Tender” Chateaubriand for two served with Béarnaise Sauce ~ 28 per person

Choice New York Steak Au Poivre - Seasoned and Grilled served with a Tri-Colored Pepper Brandied Cream Sauce ~ 22

Duck a L'Orange - Roasted Duck Breast with Orange Grand Mainer and Apricot Jelly. Deglazed with Brandy ~ 26

Osso Bucco - Braised Veal Shank, Sweet Vermouth Roasted Garlic and Rosemary Braise, with Bordelaise Sauce ~ 29

Rack of Lamb - Domestic Rack of Lamb with Peppercorn Dijon Mustard Rosemary and Garlic Breadcrumbs on a Bed of Red Wine Sauce ~ 34

Pork Chop “Emiliana” - French-cut Chop, Grilled then topped with Mushroom Sage Sauce Au Gratin with Mozzarella Cheese ~ 18

Porter House - Seasoned and grilled.  Served with Horseradish Butter ~ 27

Seafood Entrees

Fresh Catch of the Day ~ Market Price

Filet of Salmon - Available Blackened or topped with Green Peppercorn Sauce ~ 18

Lobster Tail - Available Steamed with Saffron Butter Sauce or Fried with Panko Bread Crumbs and Oriental Ginger Soy Butter Sauce ~ 34

Crab Cakes - Pan Seared, served over Cajun slaw topped with Chipotle Lemon-Lime Aioli ~ 18

Pecan-Crusted Trout - Fresh Filet of Trout dusted with Crushed Pecans, drizzled with Lemon Butter & Parsley ~ 18

All entrees are accompanied with a house salad with choice of dressing.

Choice of either Garlic Mash, Baked Potato or Vegetables.

Pastas

Chicken Broccoli over Penne Pasta - Pan Seared Strips of Chicken with Broccoli tossed in Garlic Basil Olive Oil and Alfredo Sauce ~ 15

Shrimp Fra Diavelo - Scampi Sautéed with Peppers and Onions in Garlic and White Wine, covered with Spicy Tomato Sauce over Linguine ~ 14

Pasta and Meat Sauce - Traditional meat sauce with ground beef, tomatoes and italian herbs, over angel hair pasta ~ 15

Mediterranean Chicken and Shrimp Pasta - Chicken and Shrimp Sautéed with Tomato, Kalamata olives, Capers and Lemon, topped with Parmesan Cheese served With Fettuccine Pasta ~ 15

Lobster Raviola - Lobster filled Tarragon Pasta, topped with Shrimp, Broccoli, Tomatoes and Alfredo Sauce ~ 15

Shrimp and Grits - Sautéed Shrimp in a Tasso Ham gravy Served over Southern Grits - 16

Vegetarian Pastas

Vegetable Pasta - Chef’s Choice vegetables tossed with Tomatoes, Cilantro, Garlic, and Parmesan Cheese over Linguini Pasta ~ 14

Spinach Raviola - Jumbo Pasta filled with Ricotta, Pecorina Romano Cheese and Spinach.  Tossed in a Fresh Basil Spinach Marinara sauce ~ 14

A La Carte

Baked Potato ~ 3

Loaded Baked Potato ~ 4

Garlic Mashed Potatoes ~ 3

Macaroni and Cheese ~ 4

French Fries ~ 3

Sauteed Vegetables ~ 3

Children’s Menu (12 and Under)

Chicken Strips ~ 4

Sea Treasures ~ 4

French Fries ~ 2

Macaroni and Cheese ~ 3

Nightly Specials…..Chef's Choice Specials available nightly!

Desserts…..Ask your server about our homemade desserts!

Customer Comments

"One of York County's BEST restaurants!"

Bill Henson   

YC Magazine   

"What you notice at the Cove are the details - cold pewter saucer for hand-stamped butter pats, chilled salad plates to keep the greens crisp and heated dinner plates that kept the garlic mashed potatoes hot 10 minutes into the dinner."

January 21, 2005   

"This is one of the nicest, fine dining restaurants I have found in the Charlotte, Lake Wylie area.  Food and service are excellent and the atmosphere is great.  I highly recommend The Concord Cove."

shoppecharlotte.com   

    "The law firm that I work for had our annual Christmas party at the Concord Cove and we had a sample of almost every dish on the menu. I was blown away by every dish that I tried! We had over twenty people attend this year's dinner and everyone tried something different, and not a single person was anything but amazed by the food! The best part was at the end of the meal when I tried the coconut cake."

jamie91780    

citysearch.com/review