Guess what Triangle foodies, it’s time for Downtown Raleigh Restaurant Week! With over 60+ restaurants on the list, it’s setting up to be a great 7 days of feasting for locals. I’ve picked through the menus available online and here are some of my faves. Also for this year, there’s another dining option: a guided tour of dining faves with Taste Carolina food tours. With prices at $50 to $65, you can burn off some calories while you bon appetit!
Course 1
Roasted Corn and Yellow Pepper Gazpacho
with butterbean and crab relish
Snead’s ferry She-Crab Soup
with a sherry reduction
Local Lettuces
with sweet corn, local tomatoes, asiago cheese, and balsamic vinaigrette
Course 2
Quinoa Succotash Stuffed Tomato
with cumin tomato reduction
House-made Pastrami Sandwich
with braised cabbage, dijon musturd and crispy garlic chips
Smoked Atlantic Salmon Cake over Spinach Salad
with local blueberries, watermelon, Holly Grove goat cheese, herb vinaigrette
Wood-fire Grilled Moore Brothers’ meatloaf
with goat cheese smashed red potatoes, spinach, and house-made worcestershire
Course 1
Red Curry Chicken Empanada
NC Yellowfin Asian Tartare
Japanese Eggplant in Spicy Garlic Sauce
Crab Rangoons
Course 2
Taiwanese Fried Pork Chop with Kimchi Fried Rice
Sichuan Boiled Fish (Shui Zu Yu)
Spicy Charred Ribeye with Pepper Relish and Fried Rice
Five Star General’s Chicken (or Tofu/Tempeh)
Crispy Sesame Beef (or Tofu/Tempeh)
Course 3
Warm Chocolate Cake with Vanilla Ice Cream
Thai Rice Pudding
Mango Sorbet
Course 1
Kale Caesar
Parmesan crostini, house-made Caesar dressing, grana Padano
Local Greens
Cucumbers, tomatoes, Italian vinaigrette, pecorino Toscano
Risotto Balls
Fried Arborio rice, fontina, gravy
Bruschetta
Tomatoes, basil, extra virgin olive oil, aged balsamic, grana Padano
Course 2
Chicken Parmesan
Parmesan-breaded local chicken cutlet, shredded mozzarella, spaghetti, gravy
Lasagna
Mascarpone, ricotta, Parmesan, mozzarella, local ground beef and pancetta Bolognese
Eggplant Pie
Thinly sliced, battered and fried eggplant, Parmesan, gravy
Shrimp Risotto
Green onion, cured pork shank, collard greens, cheddar cheese
Campanelle
Sweet sausage, roasted peppers, kale, fresh mozzarella, gravy
Course 3
Chocolate Torte
Almond whip, salted caramel
Cannolis
Sweetened mascarpone and ricotta filling with shaved chocolate
Course 1
House-Made Mandu (dumplings)
Local pork & ginger -or- seasonal veggie
Fried Okra
served with smoked chili miso aioli
Summer Salad
Local field greens, cherry tomatoes, squash, cucumber, toasted pecan, herbs, nuac cham dressing
Course 2
Short Ribs & Miso Fingerlings
tender boneless short ribs, fried miso fingerling potatoes, scallions, kimchi, korean chili sauce
Bulgogi Beef Ssam (lettuce wraps)
Pan-seared bulgogi beef served with lettuce leaves, kimchi, daikon radish slaw & gochugang
Bibimbap Mixed Rice Bowl
served with seasonal veggies, kimchi, sunny side up egg, gochujang sauce & choice of protein: bulgogi beef, pork belly, chicken, tofu, seitan
Seafood Stew
NC shrimp, fish & veggies in spicy seafood broth, served with a side of steamed rice
Course 3
Selection of house made desserts
Course 1
Curry Chicken Salad Sandwich
torn chicken, yoghurt curry dressing, sour cherries, pistachios, house made croissant
French Tuna Salad Sandwich
tarragon aioli, spinach, hb egg, roasted peppers, olive oil poached tuna, house made brioche
lunch entrees will receive chef’s choice treat, and our lebanese iced tea.
Course 1
waffle
house sausage cornbread waffle, fontina fonduta, mustard butter
watermelon salad
micro herbs, chive goat brie, olive oil-sherry vinegar
mac & cheese
house cured pancetta, herb roasted tomatoes, bread crumbs
roasted cremini mushrooms
roasted garlic cream, chives, parmesan, toasted french baguette
mussels
bacon, garlic, crushed red pepper, fennel, tarragon, nc cider IPA float
Course 2
charred octopus
marinated veggies, crispy rice, burnt orange vinaigrette
ahi crudo
grains of paradise-fennel crusted, sweet pea avocado puree, grilled lemon
short rib osso bucco
griddled provolone, house olive giardiniera
bacon fat roasted salmon
tomatillo-green strawberry chutney, parsnip puree, local carrot-radish
hanger steak
chimichurri, crispy shoestring potatoes, smoked carrot puree
Course 3
Chef Feature Dessert
varies daily – see facebook page for dessert of the day.
Course 1
Caribbean Beef Cheeks
Jerk seasoning, fried plantain ‘cups’
Fig & Chèvre Salad
Local figs, chèvre, Raleigh City Farm greens, pistachio, citrus vinaigrette
Prosciutto & Pear Salad
Johnston County prosciutto style ham, local pears and apples, Raleigh City Farm greens, smoked gouda, roasted garlic vinaigrette
Course 2
Short Ribs
Horseradish mashed potato, garlic and ginger green beans, cashews, scallion sesame butter
Seasonal Catch of the Day
Local mushroom maque choux, tasso crumble, smoked tomato vinaigrette
Ratatouille ‘Panzanella’
Eggplant, bell pepper, zucchini, onion, quinoa, Grana Padano, focaccia croutons, pesto
Course 3
Decadent Chocolate Layer Cake
Layers of chocolate French buttercream, 65% dark chocolate ganache and chocolate buttermilk cake, red wine ice cream
Pineapple Upside Down Cake
Toasted coconut, coconut sorbet, salted caramel sauce
Maple Pecan Brulée
Maple pecan custard, bruléed sugar, candied bacon, bourbon brittle
Course 1
Citrus Poached Rock Shrimp
local blue sky farm lettuce, mustard greens, haricot vert, corn, heirloom tomatoes, remoulade sauce
Crispy Beeler Farms Pork Belly
creamy white stone ground grits, collard green kimchi, asian red cabbage slaw, ginger molasses vinaigrette
Braised Lamb Shank Phyllo Cigar
navy bean & portabella mushroom salad, heirloom tomatoes, rutabaga puree, arugula, ginger port sauce
Empire Baby Mesclun Salad
red oak lettuce, belgian endive, baby romaine, frisée, arugula, radicchio, dill, dijon mustard & shallot vinaigrette
Course 2
Grilled North Carolina Mountain Trout
summer vegetable risotto, ginger braised tuscan kale, apple butter puree, madras curry cream sauce
Crispy Braised Beef Short Rib
roasted sweet potato mash, creamy leeks & spinach, celery root slaw, thyme natural jus
Marinated Grilled Boneless Pork Loin
creamy hominy & farrow ragout, tomato & corn salsa, haricot vert, apple cider vinegar & red bell pepper jus
Course 3
Chocolate Mousse Chess Brownie
fudge brownie wedge, chocolate mousse quenelle, raspberry & anglaise sauces, pecan lace cookie
Lemon Blueberry Pound Cake Bread Pudding
vanilla whipped cream, blueberry, mango, & anglaise sauces, tuile coookie
