Cafe Open Christmas Eve & Day

Date/Time
Date(s) - Dec 24 - Dec 25
All Day

Location

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An Irregardless tradition:

the Cafe welcomes its friends and patrons to dine at the Cafe on Christmas Eve and Christmas Day.

 

Reservations are recommended early, as this is a popular day.  Please call the Cafe 919-833-8898 to make a reservation.   In order to ensure prompt seating with large groups, Open Table will not be used to make reservations on the holiday seatings.

 

Christmas Eve: Dec 24th – Open for regular brunch hours, Open for dinner from 5 pm – 9 pm (last reservation).

Christmas Day: Dec 25th – Open from 12 noon to 8 pm (last reservation)

Day After Christmas: Dec 26th –  Closed, ‘Boxing Day’

 

Learn more information on how to order Holiday Carry Out meals for up to 6 people

 

CHRISTMAS EVE & DAY MENU – this is 2016’s Christmas menu.  

2017 menu will be posted after Thanksgiving

Please Note:
We are honored that you have chosen The Irregardless Café for your holiday meal. Today is by no means a “normal” dining day. We are fully booked. Take all the time you need to enjoy your meal, but please be mindful of those yet to come, and do your family celebrating later at home. Thank you for your understanding. (20% gratuity added to parties of 7 or more.)

APPETIZERS

MIDDLE EASTERN PLATTER (vegan) $13 A trio of hummus, tabouli, and butterbean pâté served with grilled pita and kalamata olives.
(Pita may be substituted with gluten-free crackers.)

DUCK & WILD MUSHROOM FLATBREAD $13 House made flatbread served with sour cream spread and topped with sautéed wild mushrooms,
duck confit, onion jam, fontina cheese and garnished with baby arugula.

WARM CRAB DIP $14 Creamy back fin and lump crab meat with melted mozzarella and grilled pita.

MUSSELS PROVENCAL $13 Fresh Maine mussels steamed in a clam broth with white wine, roasted tomato and fresh basil.

FAVA BEAN SOUP (vegan + gf) $9

SALADS

IRREGARDLESS GARDEN SALAD (gf) $10 Baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes,
raisins and sunflower seeds. Served with a choice of dressing. (vegan with lemon tahini)

WARM GOAT CHEESE SALAD (gf) $12 Fresh local goat cheese, dusted with cornmeal and seared. Served on baby greens tossed in a
creamy shallot vinaigrette and topped with craisins and spicy walnuts.

BUTTERCRUNCH SALAD (gf) $12 Fresh lettuce from our garden served with roasted beets, orange wedges, toasted almonds,
fresh mozzarella and a drizzle of mustard vinaigrette. (vegan without the cheese)

QUINOA SALAD (vegan + gf) $11 Quinoa, black beans, and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.

Salad Dressings:
Lemon Tahini, Balsamic Vinaigrette, Creamy Shallot Vinaigrette, Raspberry Vinaigrette, Red Wine Vinaigrette or Bleu Cheese

ENTRÉES

PRIME RIB (gf) $33 Grass fed ribeye loin, oven roasted, sliced and served medium to medium rare with au jus. Served with mashed potatoes and grilled asparagus.

LOBSTER MANICOTTI $34 An Irregardless classic of sautéed lobster meat, bay scallops, and shrimp mixed with ricotta, parmesan, romano, and cream cheeses. Rolled and baked in fresh home made pasta with a tomato cream sauce. Served with green beans.

DUCK (gf) $30 Seared duck breast sliced and served over a bed of beluga lentils and topped with a hoisin sauce and a ginger carrot coulis. Comes with sautéed bok choi.

BAKED SHRIMP PASTA $28 Grilled shrimp with mushrooms, peas and spinach on a bed of penne tossed with sundried tomato cream sauce. Topped with smoked gouda and romano cheese.

MAHI MAHI $29 Mahi grilled to order and served with beluga lentils, sautéed spinach and topped with a fresh mango salsa.

TURKEY DINNER $30 Fresh oven roasted turkey, sliced and served with pan gravy, pineapple/sage cornbread stuffing, fresh cranberry orange ginger chutney, green beans, mashed roasted sweet potatoes.

WOODLAND PIE (vegan) $20 An individual pie filled with layers of potatoes, carrots, spinach, onions and rosemary. Wrapped in a short crust pastry and served with a miso gravy. Comes with beluga lentils.

PORTOBELLO STACK (vegan + gf) $20 Potato cake and portobello mushrooms stacked on a bed of sautéed arugula, carrots and beets. Garnished with a drizzle of jalapeno coulis and balsamic glaze.

WILD MUSHROOM LASAGNE $20 Sautéed local wild mushrooms and a blend of ricotta, romano and mozarella cheeses, layered between sheets of pasta and baked. Served with bechamel sauce and green beans.

CHILE RELLENO (gf) $20 Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato puree and balsamic reduction. Topped with crème fraiche and smoked gouda (vegan without the toppings).

CHILD’S PORTION (under 9yo) $16 Same as turkey dinner, but half the size.

DESSERTS $9 Your server will have the list.