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News: Downtown Raleigh Restaurant Week Returns, August 15 – 21

Home » Restaurant & Bar Reviews » Raleigh » News: Downtown Raleigh Restaurant Week Returns, August 15 – 21
August 14, 2016 by Ron Wen

DTRaleighRestaurantWeek-logo

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!

 

18 Seaboard Restaurant // $10 Lunch Menu

Course 118Seaboard-DiningRoom

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

 

Five Star // $20 Dinner Menu

Course 1FiveStar-FrontDiningRoom

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

 

 

Gravy // $20 Dinner Menu

Course 1Gravy-DiningRoomNight

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

 

Kimbap // $20 Dinner Menu

Course 1Kimbap-DiningSpace

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

 

lucettegrace // $10 Lunch Menu

Course 1LucetteGrace-FrontWindow

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.

 

more. // $20 Dinner Menu

Course 1more-InteriorNight

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.

 

Plates Kitchen // $30 Dinner Menu

Course 1PlatesNeighborhoodKitchen-MainRoomBar

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

 

Second Empire Restaurant and Tavern // $30 Dinner Menu

Course 1SecondEmpire-FrontDayCorner

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

 

2016 Downtown Raleigh Restaurant Week

August 15 – 21

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