Welcome to Carpe Diem, fine dining in the heart of Charlotte, N.C...

Private dining at Carpe Diem
When planning a group dinner event consider the private dining room at Carpe Diem. We will work closely with an event planner or host to provide you with all the necessary arrangements to make your event a success. The entire restaurant is available for private bookings all day on Sunday and until 4pm any day. Please inquire if you are interested in booking the entire restaurant.

Private Room Capacity
The room can accommodate a group of up to 38 guests. The room can also be completely closed off from the rest of the restaurant. If you are making a presentation the U shaped arrangement of the tables reduces the capacity to 30 guests.

The private dining room at Carpe Diem.

Audio Visual, Group Transportation, Flowers, and Special Occasion Desserts We are happy to arrange the delivery and set up of audio visual equipment. We can also arrange group transportation at your request. We can bake you a special dessert or have flower arrangements delivered as well. Menu Selection and Pricing Limiting your menu will help us to speed your meal and service. If your group has any special requests such as vegetarian items or alternate menu choices we will be happy to provide other options. When confirming the private room reservation some menu selections must be chosen. We can quote you a price per person once your menu is selected. Generally, per person cost runs approximately $50.00 (four courses) or $42.00 (three courses) excluding alcohol, 8.25% sales tax, and 20% gratuity (minimum $200.00). We can not separate checks on group parties. Room Fees We have a base room rental fee listed below. We will deduct your food and beverages consumed on premise (excludes to go food, wine or gift certificates) from the rental fee. The remaining amount will become the effective room rental cost. If your group spends less than the rental charge your bill would be the rental amount plus 8.5% tax and 20% gratuity. If your group spends more you will be charged that amount plus 8.5% tax and 20% gratuity, and the entire rental fee is waived. Monday through Thursday all evening: $1000.00 / December $1750.00. Friday and Saturday all evening: $3000.00 / December $3500.00. Friday and Saturday partial evening: 5:00pm - 8:00pm = $1750.00 8:30pm - 11:30pm = $1750.00 Deposits A $250.00 deposit is required to reserve the room. The deposit is non-refundable if canceled without at least a two week notice from the date of the event. During the month of December the deposit is $750.00. In December a 30 day cancellation is required to receive a refund.




	appetizers
		Choose three in advance. These are served on platters during the cocktail/gathering time prior to sitting down for dinner.

		Chicken Satay served with soy-ginger and peanut dipping sauces Shrimp Cocktail with a key lime horseradish sauce. Fruit and cheese plate two cheeses with fruit and a caramelized onion compote. Mediterranean platter with hummus, olives, pita, roasted peppers, and cornichons. Asian carpaccio of beef with wasabi cram and fried won ton crackers. Boursin Artichoke Spinach Dip served warm with fresh tortillas Crab cakes with a tangy Morrocan jam and a lime creme fraiche. Calamari lightly fried and tossed with sauteed tomatoes, kalamata olives, and Parmesan. Served with a roasted garlic-chili aioli.

	salads
		Choose one.
		House mixed greens and seasonal vegetables tossed with a balsamic vinaigrette. Caesar romaine lettuce tossed with Caesar dressing, chili croutons, oven roasted tomatoes, and parmesan cheese. Spinach baby spinach tossed with Great Hill blue cheese vinaigrette topped with grilled grapes, Bermuda onions, and roasted pistachios Warm goat cheese in a hazelnut crust, over mixed greens with wine poached red onions and apricot jalapeno vinaigrette.

	entrees
		Choose four for your event.

		Trout with a pistachio crust, sauteed and served with a pineapple beurre blanc. Atlantic Salmon coriander spiced cured grilled salmon fillet over Anson Mills Carolina gold rice with caramelized cauliflower and sesame citrus emulsion Filet of beef Shitake grilled and served with shitake mushroom beurre blanc. Mahi Mahi with sauteed tomatoes and asparagus in a lemon caper sauce. Pork porcini crusted and grilled. Served with sauteed artichokes, haricot vert, and onions in a vermouth vinaigrette. Stuffed Chicken filled with spinach, onions, shitake mushrooms, and goat cheese. Topped with a light Dijon cream sauce. Filet of beef Manchego grilled and topped with Manchego cheese and grilled corn-red pepper relish Vegetarian Cous Cous Israeli cous cous with sauteed cremini mushrooms, tomatoes, black eyed peas, vidalia onions, chiffonade of collards, white wine and olive oil Duck pan seared coriander and orange rubbed boneless breast seared with and Earl Grey honey-orange butter sauce over sauteed spinach and brown rice. Garnished with pickled red onions Buttermilk chicken buttermilk fried boneless breast over sauteed spinach, with a shallot peppercorn cream sauce.

	desserts
		We offer a choice of creme brulee, chocolate ganache, and berry cobbler

	wine
		We suggest you preselect a white and red wine for your party when confirming your reservation.