It’s that time of year again, a great week for food lovers – Triangle Restaurant Week! The 2019 summer edition runs from June 3rd to June 9th in the Triangle, it’s time to put the stretchy pants on. Some new restaurants participating for the first time include: The Durham, Oak Steakhouse, Anise Pho, Uninhibited and Trattoria Salve. Here are some of my favorite menus for this culinary celebration!
41Hundred, Raleigh
Lunch – $15
1st Course
Charred Peach Gazpacho – feta crema
Roasted Summer Salad – baby spinach, zucchini, broccolini, red onion, gorgonzola, blueberry vinaigrette
2nd Course
Cemita Pablona – grilled adobo chicken, avocado, chipotle cream, grilled onion, Oaxaca cheese
Short Rib Sandwich – Pickled Red Onion, Arugula, Horseradish Aioli, Havarti
Buccatini ala Vodka – burrata, sundried tomato, crimini mushroom, peas, peccarino romano
Dessert
Minted Chocolate Torte
Affogato Tiramisu
Coquette Brasserie
Lunch – $15
Starter
Chilled Cauliflower Soup – Crème fraiche, Herb oil
Onion Soup – Crouton, gruyere, provolone
Potato Croquettes – Gruyere, Brie, Red pepper aioli
Mesclun Greens – Shallots, champagne vinaigrette
Frisee & Spinach – Lardons, hard-boiled egg, brioche croutons, sherry vinaigrette
Entree
Turkey Baguette – Tomatoes, arugula, red onion, herb fromage blanc, frites
Steak Sandwich – Teres major, aioli, raclette, arugula, carmalized onion, baguette, frites
Gnocchi – Oyster mushroom, peas, goat cheese, truffle cream
Seared Trout – Romesco, broccolini, roasted fingerling potatoes
Dessert
Cherry Almong Clafoutis – cinnamon candied almonds, vanilla bean ice cream
Chocolate Profiteroles – dark chocolate mousse, ganache, raspberry coulis
Dinner – $35
Starter
Chilled Cauliflower Soup – Crème fraiche, Herb oil
Onion Soup – Crouton, gruyere, provolone
Tuna Tartare – Oven Dried tomatoes, spring onions, serrano chilies, ginger vinaigrette, crostini
Potato Croquettes – Gruyere, Brie, Red pepper aioli
Mesclun Greens – Shallots, champagne vinaigrette
Frisee & Spinach – Lardons, hard-boiled egg, brioche croutons, Sherry vinaigrette
Entree
Beef Bourguignon – Egg noodles, pearl onions, mushrooms, braising jus
Coq Au Vin – Pan roasted leg & Thigh, pomme Puree, bacon lardons, pearl onions, mushrooms, chicken jus
Gnocchi – Oyster mushroom, peas, goat cheese, truffle cream
Seared Trout – Romesco, broccolini, roasted fingerling potatoes
Dessert
Cherry Almong Clafoutis – cinnamon candied almonds, vanilla bean ice cream
Chocolate Profiteroles – dark chocolate mousse, ganache, raspberry coulis
Mateo bar de Tapas
Dinner – $35
Choice of three – served with pan con tomate
Remolacha
roasted beets, pistachio picada, Goat Lady mousse
Ensalada rusa
smoked NC trout & caviar, saffron yukon gold & sweet potatoes, peas, aioli
Ensalad Verde
local greens, lemon vinagreta, fried artichokes, olive tapenade, pistachios
Patatas bravas
fried potatoes, two aiolis, spicy tomato sauce
Gambas
NC shrimp, olive oil, garlic, chili, lemon, parsley
Calamares fritos
semolina encrusted calamares, piquillo tartar sauce
Costillas de puerco
pork ribs, espelette pepper jelly
Arroz frito
fried rice, chorizo, peanuts, slow cooked egg, anchovy
Albondigas
pork & beef meatballs, jamon, braised white beans, crispy clams
Papa Shogun
Dinner – $35, Choose 3
fresh pulled mozzarella – kombu garlic bread, shiso, togarashi
yaki onigiri – seared rice, olives, capers, peppadews, red sauce, calabrian agrodolce
chop salad – little gem, treviso, kalamata olives, peppadew peppers, red onion, hakurei turnips, rice wine vinaigrette
farro caponata – toasted farro, japanese eggplant, pickled red onions, pine nut dashi, pickled raisins, fried capers, demisec tomatoes
nc shrimp scampi – dashi, miso, calabrian, lemon butter, togarashi
nc summer squash – charred squash, yuzu brown butter, scallions, japanese pesto, ricotta, spicy breadcrumbs
kombu gnocchi – mushroom dashi, charred oyster mushrooms, ricotta salata
soba panzanella – tomatoes, arugula, treviso, scallion, sesame vinaigrette
chicken parm ramen – tomato tori paitan, arugula, chicken katsu
cannoli – gianduja namelaka, matcha, anko
Soca – $35 (+ $25 wine pairings)
First Course
Melon Gazpacho gf/vegen option
honeydew seed, mint oil, pickled mussles
Calamari Ceviche gf
grapefruit, mango, leche de tigre, cilantro
Papas Rellenas gf
beef picadillo, sofrito butter, farmer’s cheese
Second Course
Ñoquis con Tuco vegetarian option
savory tomato sauce, confit chicken, Reggianito
Seco de Chivo gf
slow braised goat, arroz de azafrán, avocado, plantain chip
Carribean Curried Cod gf/vegan option
crisp okra, callaloo jasmine rice, tamarind
Third Course
Peruvian Suspiro Limeño gf/vegetarian
dulce de leche pudding, port gastrique, cinnamon meringue,
ají amarillo strawberries, chulpe
Colombian Torta Negra vegetarian
spiced blackstrap molasses cake, port-poached figs,
malted espresso buttercream, sea salt-cocada crisp
Vidrio
Dinner – $30
Pick Two
Green Chickpea Hummus / Harissa Spread
hummus: aleppo pepper, olive oil served with toasted pita
harissa: chili peppers, roasted tomato served with toasted pita
Citrus-cured Olives – Rosemary, orange
Burrata Caprese – spiced tomatoes, charred onion puree, herbs
Duck Bacon Flatbread – House duck bacon, lindale cheese, greens, currants
Roasted Organic Beet Salad – Feta, orange, green onion, pistachio dukkah, fennel
Artisanal Green Salad – Dijon Vinaigrette
Choose one
Roasted Cauliflower Socca – Lemon caramel, hazelnut
Risotto Nero – Black rice, mushrooms, kale, pecorino, herb butter
Shrimp and Polenta – Caramelized onions, roasted tomatoes, cardamom gravy
“Bistro Filet” – Spiced rub teres major, confit fingerling potatoes, smoked tomato aioli, natural jus
Slow-roasted pork Rack – Smoked carrot, grilled radicchio, romesco
Vivace
Dinner – $30
Antipasta (choose one)
Strawberry, tomato, and burrata salad- red sorrel, basil gel, aged balsamic
Chilled cantaloupe soup- crème fraiche, parmesan crisp, olive oil
Mushroom confit bruschetta- garlic cream, micro basil
Spaghetti- chopped clams, salsa verde, black garlic
Secondi (choose one)
Grilled salmon- eggplant agrodolce, tomato, and crispy farro salad, lemon-basil vinaigrette
Ricotta gnocchi- oyster mushrooms, baby turnips, cipollini onions, mint pesto
Pan roasted chicken breast, fresh polenta, plum, tomato, and blistered shishito pepper salad
Dolci
Panna cotta and blueberries
White chocolate & basil panna cotta, glazed blueberries, ginger cookie base
Chocolate and fig torta
Flourless chocolate cake, black fig sweet cream, orange & mascarpone gelato
