Downtown Raleigh Restaurant Week, Aug 23 -27
Dinner Menu options
$20 Vegetarian/ Vegan
$30 Meat/ Seafood
Everyone will be served Parmesan Rutabega Croquettes, with curly endive, slow poached egg, truffle aioli
APPETIZER, SALAD or SOUP choice of:
MIDDLE EASTERN PLATTER: hummus, tabbouleh and butter bean pâté, Greek olives and grilled pita wedges
IRREGARDLESS GARDEN SALAD: Asian greens & red leaf lettuce, cabbage, onions, cucumbers, tomatoes, raisins and sunflower seed. Served with a choice of dressings
CUP OF SOUP: Home-made soups prepared daily
$20 MEAL: VEGETARIAN ENTRéES: choice of:
THAI GREEN CURRY: baby corn, bamboo shoots, mixed veggies, coconut milk, white jasmine rice (vegan)
ROASTED EGGPLANT RISSOTTO: oven-dried apple wood smoked tomatoes, grilled eggplant, parmesan, basil, toasted pine nuts (vegetarian)
$30 MEAL: MEAT & SEAFOOD ENTRéES: choice of:
PAN ROASTED SALMON: parsnip puree, olive-tomato gremolata, pistachio farro grain, fried garlic chips
HOUSE OF RAEFORD ROASTED CHICKEN: lemon rutabaga mash, smoked apple butter, baby carrots, pearl onions, crispy potato, cherry tomato mostrada
MEAT & POTATOES: braised brisket, bourbon-apple glaze, duchess potatoes, blue cheese purple slaw
DESSERT choice of:
* Key Lime Pie
* Vegan Chocolate Cake
* Flourless Brownie
