| Cuisine type | French | |
| Price range | $31 to $50 | |
| Neighborhood | Eastover |
| Top tags |
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| Cuisines | French, Mediterranean |
| Dining style | Casual Elegant |
| Phone number | +1 704 332 1886 |
| Website | www.aixenprovenceclt.com |
| Dress code | Casual Dress |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Nick Tarnate |
| Location | 545 B Providence Road, Charlotte, NC 28207 |
| Calamari Louie | $15.00 | avocado, harissa aioli. squid ink tuille |
| Summer Salade Gourmand | $13.00 | heirloom tomatoes, squash, pickled vegetables, shaved foie gras |
| Moules | $14.00 | harissa, lemon, white wine |
| Butter Lettuce | $12.00 | radish, herbs, green goddess |
| Escargot | $16.00 | baked, herb butter, puff pastry |
| Lyonnaise* | $13.00 | frisee, lardons, poached egg |
| Foie Gras* | $19.00 | daily preparation |
| Burrata | $15.00 | variations of SC Peach, balsamic, house granola, pickled cherries |
| La Selection de Charcuterie | $18.00 | paté, saucisson, cornichon, dijon |
| Soupe du Jour | $11.00 | Chef's daily preparation |
| Spaghetti | $15.00 | cherry tomato, garlic, basil, Tuscan olive oil |
| Gnocchi | $17.00 | asparagus, shiitake, pecorino romano |
| Risotto | $18.00 | maitake mushroom, parmesan, herbs |
| Bouillabaisse Marseillaise* | $32.00 | fresh local catch, shellfish, lobster broth, rouille |
| NC Grouper* | $28.00 | ratatouille brunoise, summer sage, tempura squash blossom |
| Border Springs Lamb Duo* | $32.00 | artichoke, sugar snap peas, variations of cauliflower, jus |
| Cassoulet Campagnard | $30.00 | duck confit, garlic sausage, bacon lardons |
| Boeuf* | $30.00 | hanger steak, pommes frites, sauce au poivre |
| Roasted Veal Chop* | $32.00 | sweet corn purée, granola, SC peach chutney, jus |
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