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    The Treatment

    January 29, 2019June 5, 2019

    ‘The Treatment’ is our take on a tasting menu. Turn the menu over to your server and Chef Ryan Daugherty. In their hands they will take you on a tour of our offerings both from

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    • We're excited to feature a new Inspiration Dinner menu this week put together by Positive Vibes Supervisor & Line Cook, Thomas Johnson, or "TJ" as you might know him. TJ grew up in Nashville before moving to Charlotte to attend Johnson & Wales in 2012. He then joined the Fin & Fino opening team in 2018 and has been with us ever since! His menu looks back on memories made with his family in the kitchen, whether that was enjoying Mom's pork chops every Monday night or helping his Aunt Bernita make his grandpa's favorite dessert, a 3-tiered strawberry cake. Get a taste of his childhood with this week's menu which includes: Shrimp & Grits: creamy polenta, NC shrimp, Jimmy Nardello & Thai pepper gastrique, $14. Kurobuta Pork Chop: local green beans, Momma’s mashed potatoes, apple cider reduction, $28. Strawberries & Cream Pound CakesL drunken strawberries, fresh whipped cream, balsamic drizzle, $10. Order any of these dishes a la carte, as a coursed meal, or as part of The Treatment through Saturday!
    • Don't miss your chance to try one of the three dishes, like this Duck Mole, from our first Inspiration Dinner menu developed by crew member, Adrian Capellan, available this weekend. When the Capellan family moved to Charlotte and Adrian began attending school, his mother would work evenings and be gone by the time he returned from school. She would leave well-seasoned rice and rich dark mole for his after school 'snack', sometimes including chicken or pork to go with the rice. On our menu however, Adrian has chosen to showcase duck that plays into the richness of the dish, while still bringing back those after school memories. Adrian grew up in Central Mexico until moving to Charlotte at age 9, but his family took annual trips to Puerto Vallerta on the Pacific coast when he was a young child. Two of the dishes on this week's menu are inspired by the beach trips of his childhood as they often enjoyed whole grilled snapper and lots of brilliantly fresh ceviche while they were there. These dishes are available through Saturday, but stay tuned for next week's Inspiration Dinner menu!
    • You know it's gonna be a good day when #NationalOysterDay and Hump Day Halfsies line up 🙌 . Get your oyster on with us tonight and wash it all down with half-priced bottles of wine from 5-9pm.
    • 🎣 Catch these delicious dishes Tuesday-Saturday as part of our first Inspiration Dinner menu that showcases the influences, passions, and culture of our crew member, Adrian. On the menu: ✨ Ceviche: mahi, shrimp, smoked corn, lemon, lime, tomato, avocado, $12. ✨Duck Mole : confit duck leg, green poblano rice, sesame seeds, dark mole, $16. ✨Red Snapper : snapper a la plancha, Mexican potato hash with chorizo, red tomatillo salsa, $20. Order as individual items, as a coursed dinner, or as part of The Treatment. No special reservations needed, but feel free to make one today at the link in our bio.
    • We're pretty sure our Lobster & Shrimp Rolls taste delicious no matter where you eat them. Stop by and enjoy them on the patio accompanied by a little live music tonight or pick up a kit to go and put them together at home yourself! Order online or make a reservation at the link in our bio. 📷: @foodie_garland_clt
    • One of our own is setting sail for new horizons 🌊 . Congratulations to Eli Privette who will be staying in the Rare Roots family and moving over to @dogwoodclt in SouthPark to head up their bar program. Come see him for one last tiki drink cocktail at Fin & Fino tonight!

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