When it comes to restaurant weeks, who can get enough? Well if you’re a fan then you’re probably ready for Downtown Raleigh Restaurant Week! Brought to you by the folks from the Downtown Raleigh Alliance, Downtown Raleigh Restaurant Week has a strong roster of 40+ spots for prix fixe lunches ($5 to $10) and dinners ($20 to $30) for the week, starting on Monday. These special lunches-dinners offer 2 or 3 courses (choose one item from each course) to be enjoyed at one basic price but of course there are some restaurants offering better options and value for your money!
I’ve reviewed the Downtown Raleigh Restaurant Week menus to choose those that I think that offer more for your money based upon the quality of the restaurant and menu available. I’ve also included links to my full review of the restaurant when available. So take a look, put on the stretchy pant and let’s get ready to eat!
The Big Easy // $20 Dinner
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.
House Salad
Spring mix, served with tomatoes, mushrooms, cucumbers, onions, croutons and cheddar cheese.
Course 2
Caesar Salad
Crisp hearts of romaine, tomatoes, red onions, croutons, and parmesan cheese, tossed in Caesar dressing.
House Salad
Spring mix, served with tomatoes, mushrooms, cucumbers, onions, croutons and cheddar cheese.
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 // $20 Dinner
Course 1
House Salad
Tomatoes, cucumbers, carrots, red onions, cheddar-jack, and our housemade seasoned croutons over mixed greens.
House Ceasar Salad
Crisp romaine lettuce tossed with our housemade garlic croutons, and Parmesan cheese.
Soup of the Day Cup
Made fresh daily.
Cup of Housemade Chili
Housemade with beef, beans, bacon, and peppers.
Course 2
Southwest Chicken
Topped with guacamole, spicy pico de gallo, and crispy onion strings with tomato gravy.
NC Sausage & Peppers Platter
N.C Smoked sausage grilled with onions and peppers served over southwest rice and topped with our signature Carolina barbeque sauce.
Enchiladas
Flour tortillas stuffed with chicken and topped with a rich tomato gravy, green onions, cheese and sour cream served with southwest rice.
Chorizo Meatloaf
Savory chorizo sausage, ground beef, bacon, and poblano peppers. Served with house mashed Yukon Gold potatoes, chipotle-bacon gravy, and crispy onion strings.
Course 3
Cheesecake
Fresh sliced strawberries and strawberry purée, topped with whipped cream and fresh mint.
Doughnut Holes
Warm doughnut holes with cinnamon sugar, Ghirardelli chocolate, and salted caramel sauce.
Cousins Maine Lobster in Morgan Street Food Hall // $20 Dinner
Course 1
Cup of New England Clam Chowder
New England clam chowder with hand-shucked Maine clams in a rich, roux-thickened fish stock, with tempered light cream, rendered salt pork, sauted onions, and tender potatoes
Cup of Lobster Bisque
Maine lobster in a roux-thickened stock, complemented with Spanish sherry, a light cream, and a dash of white pepper.
Course 2
Maine Lobster roll
Maine lobster, served chilled, touch of mayo, New England style roll
Connecticut Lobster roll
Maine lobster, served warm with butter and lemon, New England style roll
Course 3
Whoopie Pie
New England Classic ~ choice of classic (chocolate), red velvet or peanut butter flavor
Five Star // $20 Dinner
Course 1
Crab Rangoons
Red Curry Chicken Empanadas
Chicken (or Tofu) Lettuce Wraps
Japanese Eggplant
Course 2
Faroe Island Salmon with Thai Chili Sauce
Teriyaki Beef Tenderloin with Sriracha/Ginger Mashed Potatoes
Honey Walnut Shrimp
Five Star General’s Chicken
Crispy Sesame Beef
Course 3
Warm Chocolate Cake with Vanilla Ice Cream
Rice Pudding
Mango Sorbet
O-Ku // $30 Dinner
Course 1
Seaweed Salad
Marinated Seaweed with Shredded Beets
Truffle Edamame
Steamed Soybeans with Truffle Oil and Pink Himalayan Salt
Usuzukuri
Sliced Salmon with Truffle Ponzu, Black Volcanic Rock Salt, Pickled Wasabi Relish and Microgreens
Course 2
Shishito Peppers
Blistered Shishito Peppers with Chili Spice and Togarashi
Chicken Yakitori
Seared Chicken from our Robata Grill with 7 Spice
Hamachi Carpaccio
Sliced Yellowtail with Serrano Peppers, Momiji and Shiso Oil
Pork Belly
Seared on the Robata Grill, served with Garlic Soy Sauce
Course 3
Chicken Teriyaki
Seared Chicken with Steamed Rice, Sauteed Veggies and Housemade Teriyaki Sauce
O-Ku Shrimp
Fried Rock Shrimp with Honey Sriracha Aioli, Served with Steamed Rice and Sauteed Veggies
Sushi Combo
Spicy Tuna Roll served with 5 pieces of Chef’s Choice Nigiri
Uni Udon
Sauteed Shrimp, Asparagus and Mushrooms over Udon Noodles with an Uni Cream Sauce
Papa Shogun // $30 Dinner
Course 1
Fresh Pulled Mozzarella
Kombu garlic bread, shiso, and togarashi
Chop Salad
Local lettuces, kalamata olives, peppadew peppers, red onion, farm carrots, and rice wine vinaigrette
Summer Salad
NC corn, vera luce farm watermelon, pickled watermelon rind, miso vinaigrette, scallions, and 36 month parmigiano reggiano
Soba Panzanella
Vera luce farm tomatoes, pickled onions, scallions, sesame vinaigrette, and spicy breadcrumbs
Course 2
NC Shrimp Scampi
Vera luce farm banana peppers, dashi, miso, calabrian, lemon butter, and togarashi
Kombu Gnocchi
Mushroom dashi, charred local mushrooms, and ricotta salata
Chicken Parm Ramen
Tomato tori paitan, arugula, chicken katsu, and mozzarella
Course 3
Cannoli Terzetto
Anko, matcha, and gianduja namelaka
Basil Panna Cotta
Olive oil cake, prosecco, peach, sake whipped cream, and togarashi
Plates Neighborhood Kitchen // $30 Dinner
Course 1
Pickled NC Shrimp + Arugula Salad
Burnt peach vinaigrette + manchego crisps + okra stars + pecans
Chilled Sweet Corn Soup
Green zebra tomato + shishito preserves
Pimento Cheese Fritters
‘Nduja mayo + patio banana peppers
Course 2
Roasted Pork Shank
Creamed corn + smoked cantaloupe + pickled blackberries + blistered shishito crema
Cowpea Falafel
Tahini + black prince tomatoes + charred cucumbers + cashew whip
Vermillion Snapper
Gator verde + pickled mariachi peppers + sweet corn-bacon whey
Course 3
Granny Helen’s Warm Banana Pudding
Peanut butter ice cream
Sweet Corn Ice
Freestone peach + lime + candied almonds + white chocolate
Sticky Toffee Pudding
Warm date cake + vanilla toffee sauce + house whipped cream
Vidrio // $30 Dinner
Choose 3 courses
GREEN CHICKPEA HUMMUS/ HARISSA SPREAD
Hummus (aleppo pepper, olive oil), harissa (chili peppers, roasted tomato) served with toasted pita
CITRUS-CURED OLIVES
Rosemary, orange
BURRATA CAPRESE
Charred onion purée, spiced heirloom tomatoes, herbs
ARTISANAL LOCAL LETTUCES
Dijon vinaigrette
CAESAR’D BRUSSELS SPROUTS
Garlic croutons, shaved aged Parmesan, lemon, boquerones
SALMON BELLY GRAVLAX
Mascarpone chive crème fraiche, green onion, everything tuile
ROASTED CAULIFLOWER SOCCA
Lemon caramel, hazelnut
LOCAL SEAFOOD LINGUINI
Cuttlefish ink pasta, day boat mahi bites, charred summer vegetables, white wine cream sauce, tarragon
OCTOPUS CARPACCIO
Arugula, chorizo shallot relish, preserved lemon
BISTRO FILET
Spice-rubbed teres major, madeira demi-glace, patatas bravas, roasted shallots, smoked tomato aioli
