Downtown Raleigh Restaurant Week, 2017

If you’re a foodie and live in Raleigh, well I’ve got some good news for you. It’s that time of the year for the Downtown Raleigh Restaurant Week from August 21 – 27!  Admittedly there are a bunch of restaurant weeks to keep up with but this one’s pretty simple since it’s focused on the Oak City. And it’s a bit more affordable with lunches in the $5 to $10 range along with dinners at $21 and $31.  I’ve already started to scan the menus (some are still coming in) and setting up a plan of attack! But here’s what caught my eye on the menus. I’m including links to my reviews when available!

18 Seaboard Restaurant – This long-time Raleigh favorite serving up Southern cuisine always does a nice job for restaurant week! The charred watermelon gazpacho and classic shrimp and grits would be on my mind.

The Big Easy – A fun and boisterous Cajun-New Orleans style eatery on Fayetteville Street. Very interesting space with a diverse menu featuring alligator bites and crawfish etouffe, yum!

Carolina Ale House  – It’s simple, it’s casual and if you like sports, you can’t go wrong with Carolina Ale House. The food has definitely gotten better, in my opinion and the Glenwood Avenue location can’t be beat with its patio!

Five Star – Another Raleigh favorite, Five Star has really improved its food game over the years. And with a $21 dinner menu for 4 different starters and 5 mains, you’ll find something here to keep you happy (heatseeker shrimp, crispy sesame beef).

Plates Neighborhood Kitchen – Plates always does a great job for restaurant week and given their excellent service and quiet patio, always highly recommend a visit here! The sticky toffee pudding is the signature dessert to get.

Provenance – A fancier, avant-garde restaurant for Raleigh, they recently changed chefs but I’ve continued to hear good things about Provenance. The chicken confit buns and farmer’s agnolotti sound pretty tasty to me.

Royale – Given the $31 three-course meal option, you’re going to get a great value at Royale! I’d have my eye on the garlic soup, duck leg confit and profiteroles given the classic French menu here.

Trophy Tap & Table – And I’ve had the chance to eat at Trophy Tap & Table once and was impressed with their simple but well-done eats. They’ve got a nice menu of 3 appetizers, 3 entrees and 3 desserts covering Southern eats and a lot more. A nice deal at $21.

2017 Downtown Raleigh Restaurant Week, August 21 – 27

18 Seaboard Restaurant // $31 Dinner Menu

Course 1
Charred Watermelon Gazpacho
with jalapeno meringue, pickled watermelon rind, and basil

Butterhead Salad
with burnt peach, goat cheese, pancetta arrotolata, and sprite melon vinaigrette

Oyster Beignet
with crystal cane syrup, cotija, and citrus marigold

Course 2
Shrimp and Grits
with Pamlico Sound shrimp, cheddar grits, bacon, mushroom.pepper, and scallion

Woodfire Grilled Pork Tenderloin
with farmers market succotash, grilled okra, burnt tomato vinegar

Farmer Market Lasagna
with cashew ricotta and smoked tomato gravy

Course 3
Tomato and Peach Icebox Cake

Buttermilk Creme Brulee
with fresh peaches

Chocolate Mug Cake
with House made marshmallow fluff

The Big Easy // $21 Dinner Menu

Course 1
Louisiana Pretzel
Soft baked pretzel smothered with a crab and artichoke dip and topped with parmesan cheese.

Alligator Bites
Straight from the Bayou, marinated alligator tails quick fried in a creole breading, served with Dijon mustard.

Crab Stuffed Poppers
Poppers stuffed with crab, cheese, and jalapenos, breaded and fried.

Pimento Fritters
Homemade pimento cheese, breaded and fried. Served with ranch dressing.

Course 2
House Salad
Spring mix, served with tomatoes, mushrooms, cucumbers, onions, croutons and cheddar cheese.

Caesar salad
Crisp hearts of romaine, tomatoes, red onions, croutons, and parmesan cheese, tossed in Caesar dressing.

Course 3
Jamabalaya
Chicken, tasso ham, Andouille sausage, trinity vegetables and rice, topped with spicy creole sauce.

Crawfish Etouffee
Plump Louisiana crawfish sautéed in a butter roux with trinity vegetables and spices served over rice.

Chicken Opelousas
Egg battered chicken breast slow cooked in a artichoke, mushroom, and white wine sauce. Served with rice and fried spinach.

Shrimp Platter
Fresh shrimp perfectly fried to a golden brown. Served with hand cut fries and coleslaw.

Cheese Ravioli
Spinach ravioli filled with a three cheese blend served with a blue cheese cream sauce. Topped with seasonal vegetables.

Carolina Ale House // $21 Dinner Menu

Course 1
Cheese Curds
Wisconsin White Cheddar fried bites with red pepper jalapeño jam.

Frickles
Fried dill pickle chips with housemade horseradish ranch.

Course 2
Southwest Chicken
Grilled chicken breast, topped with guacamole, spicy pico de gallo, crisp onion strings and a tomato gravy with Southwestern rice.

Chorizo Meatloaf
Housemade with ground beef, bacon, chorizo sausage, poblano peppers and savory seasonings. House mashed Yukon Gold potaotes, chipotle-bacon gravy and crisp onion strings.

Grilled Chicken Apple Walnut Blue Cheese Salad
Grilled chicken breast, julienne apple, walnuts, mixed greens, blue cheese crumbles, cucumbers, craisins, and Balsamic Vinaigrette.

Course 3
Turtle Caramel Cheesecake
Creamy NY-style cheesecake with a graham cracker crust. Topped with walnuts, caramel, and chocolate sauce.

Peach Cobbler
Covered with a walnut brown sugar crumb topping and baked warm with Breyers® Vanilla ice cream and a dusting of cinnamon.

Five Star // $21 Dinner Menu

Course 1
Curry chicken empanada

Heat seeker shrimp

Japanese eggplant

Crab rangoons

Course 2
Five star generals chicken

Crispy sesame beef

Honey walnut shrimp

Salmon with Thai chile-honey glaze

Chinese spiced ribeye

Course 3
Warm chocolate cake with ice cream

Coconut rice pudding with fresh fruit

Mango sorbet

Plates Kitchen // $31 Dinner Menu

Course 1
Twice Cooked Pork Cheeks
Braised and fried pork cheeks, Hoppin’ John with field peas, heirloom tomato, local greens

Oysters Bienville
Baked oysters stuffed with mushroom, pepper, Grana Padano, roux, bread crumbs

“Second Season” Fig Salad
Raleigh City Farm greens, local figs, house made mascarpone cheese, hazelnuts, Pedro Ximénez vinaigrette

Course 2
Worldly Short Ribs
Soy garlic glaze, edamame puree, quick kimchi, carrots, bok choy

Catch of the Day
Pico de gallo, farm greens salad with key lime vinaigrette-marinated cannellini beans

Squash Spaghetti Marinara
Julienne local squash, shiitake mushroom, NC grown field peas, red pepper, edamame

Course 3
Sticky Toffee Pudding
Moist and sweet date cake covered with vanilla toffee sauce, whipped cream

Chocolate Peanut Butter S’more
Chocolate flourless cake, peanut butter, marshmallow, caramel sauce, candied peanuts (gluten free)

White Chocolate Bread Pudding
NC peach ice cream, creme anglaise, toasted pecans

Provenance // $31 Dinner Menu

Course 1
Heirloom Tomato Salad
cucumbers, sunflower shoots, herbed ricotta, savory eclair

Chicken Liver Toast
lusty monk mustard, pickled summer vegetables, brown butter crumble

Chicken Confit Steam Buns
kimchi, savory lemon curd, pickled summer vegetables

Course 2
Pork Loin
Carolina gold rice, herb puree bound field peas, summer vegetables

Steak Frites
salt and vinegar fries, potato puree, mushrooms, bearnaise

Carolina Coast Catch
Carolina gold rice and squash risotto, shaved vegetables, beurre blanc

Farmers Market Agnolotti
shaved vegetables, brown butter, crumble, beurre blanc

Course 3
Sorghum Panna Cotta
pecan praline, smoked vanilla ice cream

Paris-brest
seasonal fruit, pastry cream, caramel

Chocolate Mousse
coffee ice cream, oat crumble

Royale // $31 Dinner Menu

Course 1
Garlic Soup

Grilled Radicchio
served with arugula endive pomegranate seeds and whipped goat cheese

Heirloom Tomato Salad
served with croutons black pepper aioli and scallions

Course 2
Duck Leg Confit
over Royale Potato Salad with salsa verde

The Royale Burger

Locals Shrimp Pasta
with summer vegetables and basil

Course 3
Peanut Butter Tart

Profiteroles

Trophy Tap + Table // $21 Dinner Menu

Course 1

Trophy Poached Shrimp Salad
local heirloom tomatoes/IPA poached coastal shrimp/arugula/candied peach vinaigrette

Cornmeal Hushpuppies
black pepper honey

Smoked Chicken Empanadas
charred serrano + cilantro salsa/pickled onions

Course 2
Picnic Style Brisket
BBQ baked beans/roasted corn/potato salad/toast

Blackened Quarter Chicken
pickled okra/cheddar biscuit/buttermilk crema

Baja Fish Tacos
shredded cabbage/green onion/jasmine rice/lime sour cream

Course 3
Tres Leche Cake
horchata whipped cream/toasted cinnamon

Chocolate Chess Pie
chantilly cream/lemon zest

Mango Sorbet
sweet chile + brown sugar dust