I don’t know about you but I’m a fan of Triangle Restaurant Week and the special menus that restaurants offer up during this semi-annual promotion. The 2020 winter edition is upon us, running from January 20 to 26 with a variety of prix fixe lunch and dinner menus from $10 to $35 per person! Most menus offer up 3 courses which includes a dessert for the nearly 100 restaurants that are participating. Having done this MANY years, what do I look for? Well, when I pick menus I certainly focus on what I consider are the better restaurants in the area and ones that offer some good options for each course. I also look for what are the better bargains because there are many differences from menu to menu. While some offer mostly regular menu options, others go out of their way to offer better deals!
If you’re new to this all, you get one choice from each course unless stated otherwise. I’ve also added links to my reviews if one is available. So on that note, here are some of my favorite menus for the 2020 Triangle Restaurant Week, Winter edition!
Carolina Ale House, Raleigh – $20 dinner
Starter
House salad – Fresh mixed greens, tomatoes, cucumbers, carrots, red onions, cheddar-jack cheese, and our housemade garlic croutons
Served with your choice of our famous housemade dressings: Blue Cheese, Ranch, Honey Mustard, Balsamic Vinaigrette, Chipotle Ranch, Poppy Seed
House Caesar – Crisp romaine lettuce tossed with housemade garlic croutons, Parmesan cheese, and Caesar dressing.
Cup of Soup of the Day
Cup of House made chili – Housemade with beef, beans, bacon, and peppers.
Meal
Southwest Chicken – Topped with housemade guacamole and Pico de Gallo, tomato gravy and topped with crispy onion strings
NC Sausage & Peppers platter- N.C. smoked sausage grilled with onions and peppers served over southwest rice and topped with our signature Carolina-style BBQ sauce.
Enchiladas – Flour tortillas stuffed with chicken, topped with a rich tomato gravy, green onions, cheese, and sour cream. Served with southwest rice.
Simply Grilled Tilapia- Tender tilapia filet lightly seasoned and grilled. Served with Brown Rice & Quinoa blend and seasonal vegetables.
Dessert
Black Cherry Cheesecake – Black cherries with a black cherry puree, topped with whipped cream and fresh mint.
Doughnut Holes – Warm doughnut holes with cinnamon sugar, Ghirardelli chocolate, and salted caramel sauce.
Fairview Dining Room, Durham – $15 lunch
STARTER
Soup of the Day
Waduke chowder shrimp, corn & bacon
Classic Caesar parmigiano reggiano, spanish anchovy, focaccia croutons
ENTRÉE
Fairview Chicken Salad Sandwich grilled texas toast, duke’s mayo, bibb lettuce
All Natural Pastrami Reuben sauerkraut, thousand island dressing, swiss cheese, griddled thick-cut rye
BABY SPINACH SALAD roasted beets, oranges, walnuts, sweet onion, prodigal farm saxapahaw blue, tangerine poppy seed vinaigrette gf
Grilled Salmon Salad artisan greens, poached pears, spicy pecans, hillsborough cranberry-orange goat cheese, grilled citrus vinaigrette gf v
Ribeye Tarte Flambée brie spread, sweet onion, shaved ribeye, apple bacon jam, spicy pickled brussels sprouts
Winter Squash & Root Vegetable Purse, parsley & pine nut risotto, pomegranate agrodolce vegan
DESSERT
our signature box of cookies
Farina, Raleigh – $25 dinner
– Antipasti –
Grilled Ciabatta Bruschetta -Cherry Tomatoes, Basil, Arugula, Parmesan, Evoo, Balsamic Reduction
Fried Fresh Mozzarella – with House Marinara
Crispy Rhode Island Calamari – House Marinara, Chopped Pepperoncini, Garlic Aioli
– Entrée –
Braised Short Ribs – Homemade Ricotta Gnocchi, Gorgonzola Sauce, Rich Jus
Balsamic Roasted Mushrooms – Roasted Tomatoes, Arugula, Roasted Garlic Cream, Parmesan, Rigatoni
Roasted Chicken Pasta – Rosemary-Parmesan Cream, Goat Cheese, Cavatelli
– Desserts –
Tiramisu – Lady Fingers Soaked in Espresso with Mascarpone Cream, Dark Rum and Cocoa
Ricotta Cheesecake – Ricotta Cheese, Madagascar Vanilla, Vanilla Wafer Crust, Blueberry Compote
Cannoli – Cannoli filled with Chocolate Chip Cannoli Cream
It’s a Southern Thing, Durham – $15 lunch
Appetizer
Smoked chicken wings – tossed in Carolina sauce, served with ranch or blue cheese and celery
Pork Nachos – pulled pork, pickled jalapenos, cheese sauce, sour cream, pickled red onions
Entrée:
Chicken Fried Steak Sandwich – breaded and fried cube steak, fried egg, American cheese, eastern NC bbq mayo, on locally made brioche bun, fries
Blackened Chicken Quesadilla – pickled jalapenos, pickled red onions, 3 cheese blend, served with sour cream
Pulled Pork Sandwich – house smoked pulled pork, slaw, and sweet pickles on a brioche bun with fries
Desserts
Homemade Banana Pudding
Jose and Sons, Raleigh – $15 lunch
1st Course
Flautas de Barbacoa – Brisket barbacoa, flash fried corn tortilla, lettuce, onion, tomato salsa, queso cotija, sour cream, guacamole
Taquitos de Papa Dulce – Sweet potato taquitos, lettuce, tomato, sour cream, avocado, tomato salsa
2nd Course
The Raleigh Burrito – Steak, Chicken, or Vegetable, french fries, guacamole, cheese, pico de gallo, served with side salad or rice + beans
Mushroom Quesadillas – With smoked tomato salsa, rice and beans
3rd course
Capirotada Bread Pudding – Goat cheese, chocolate, vanilla ice cream
Flan de Coco
Lantern, Chapel Hill – $35 dinner
APPETIZERS
SALT and PEPPER SHRIMP – fried jalapeños, coriander
PORK & CHIVE DUMPLINGS – whey fed pork, garlic chives
SQUASH SALAD – red lentils, saffron, dates, local paneer
ENTREES
JAPANESE STEAKHOUSE-STYLE STEAK – local grass-fed NY strip steak, crispy spinach, ponzu sauce, warm green tea sushi rice
SPICY LEMONGRASS TOFU – pan-fried with rice vermicelli, oyster mushrooms, basil, garlic, crispy shallots, roasted peanuts, local pea greens
CRISPY WILD NC CATFISH CHÂ CÁ LA VONG – hot chile, fresh turmeric, dill, fried shallots, roasted peanuts, spicy heirloom carrot salad, jasmine rice
DESSERTS
WARM SPICED GINGERBREAD – local ginger ice cream
ROASTED BANANA ICE CREAM SUNDAE – caramel, soft cream, NC peanut brittle
HOT CHOCOLATE CAKE – NC pecan brittle ice cream
Mateo Tapas, Durham – $35 dinner
choice of three served with pan con tomate
REMOLACHA – slow roasted beets, orange, black olive, lime crema
ENSALADA RUSA* – smoked NC trout & caviar, saffron yukon gold & sweet potatoes, peas, aioli
ENSALADA VERDE – local greens, crispy artichokes, pistachio, olive tapenade, lemon vinaigretta
COLES de BRUSELAS CATALAN – brussel sprouts, pinenuts, sherry raisins, saffron yogurt
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
VIEIRAS de BAHIA – buttered bay scallops, saffron rice grits, chorizo, sofrito
– $35 dinner
1st Course
Farm lettuce, radish, ricotta salata, Romano beans
Crispy calamari, calabrian chille aioli
Bruschetta, fall squash pesto, hazelnut, kale, pickled red onion
2nd Course
Bucatini al Amatriciano
Bombolotti cacio e pepe
Linguini, chiles, garlic,anchovy, cauliflower, bread crumbs
3rd Course
Chicken cacciatore, orange flint polenta, mushroom gremolata
Wood grilled trout, farro salad, salmoriglio
Pork milanese, arugala, potatoes, citrus, pickled chiles
NOFO, Raleigh – $25 dinner
First
Fried Green Tomatoes – With mixed greens, pimento cheese and smoked bacon jam
NC Crab Rangoon – With local goat cheese and jalapeno apricot jam
Beet and Kale Salad – Mixed greens, crisp kale, roasted beets, apples, golden raisins, local goat cheese,
spiced pecans and lemon honey vinaigrette
Second
Shrimp and Grits – Sautéed with bacon, mushrooms, garlic butter and green onions over pepper jack grits
Roasted Vegetables and Grits – Seasonal vegetables over pepper jack grits with local goat cheese and spiced pecans
Pork Tenderloin – With kale, sweet potato, onion and country sausage, mustard maple glaze
Chef Special of the Evening – Local seafood selection
Dessert
Chocolate Torte – With Homeland Creamery chocolate ice cream and candied almonds
Grilled Buttermilk Biscuit – With apples, golden raisin, spiced pecans and Homeland Creamery vanilla ice cream
Plates Neighborhood Kitchen, Raleigh – $30 dinner
SMALL
Shrimp Tortellini – lobster broth + chive crème fraiche
Pork Fritter – pork trotter + smoked mushrooms + mustard + sauce gribiche + plucked mustard seed
Winter Farmers’ Salad – kale + maple pickled butternut squash + red onions + fried black eye peas + yellow pepper vinaigrette
LARGE
Striped Bass – farro + roasted tomatoes + leeks + olive tapenade + charred lemon
Slow Roasted Strip Loin – bone marrow and potato ravioli + bone broth + fried kale
Mushroom Risotto – fox farm mushrooms + whipped goat cheese + mustard greens + truffle oil
SWEETS
Winter Lemon Meringue – lemon mousse + brown butter milk crumble + meringue + rosemary thyme shortbread + lemon macaron
Chocolate Hazelnut Torte – hazelnut jaconde + layers of hazelnut mousse, chocolate ganache & chocolate hazelnut praline crunch + candied hazelnuts + raspberry coulis
Sticky Toffee Pudding – warm date cake + vanilla toffee sauce + house whipped cream
Sitti, Raleigh – $30 dinner
Mezze, Choose one
Beet Hummus – Chickpea purée mixed with lemon juice, tahini, garlic, and roasted beets, finished with za’atar and extra virgin olive oil
Fried Calamari – Lightly breaded calamari strips, served with spicy tahini remoulade, topped with cilantro and pickled onions
Kibbee Mikli – Fried dumplings of ground beef and lamb mixed with cracked wheat and onions, then stuffed with sautéed minced beef and lamb, onions, pine nuts, and spices, served with labneh and extra virgin olive oil
Tri-color Quinoa Salad – Kale, roasted beets, spiced walnuts, pickled onions, grilled apples and pomegranate vinaigrette
Entree, Choose one
Soujouk Kabob – Grilled Middle Eastern beef sausage and vegetables served with wild rice, sumac onion, grilled tomato, grilled lemon and Aleppo pepper sauce
Fassoulia – Lime bean stew with garlic, onions, tomatoes, leeks, mushrooms, cilantro, and tomato paste, served with basmati rice
Shrimp Kabob – Grilled marinated coastal shrimp, with sweet peppers and red onions, served with basmati rice and spicy garlic whip
Curried Lamb Stew – Winter squash, mushrooms, chickpeas, onions, tomatoes, garlic, cilantro, coconut milk, and braised lamb leg; served with brown butter-sage freekah
Dessert
Pistachio Cake – Layered with Ashta cream and pistachio butter cream and topped with crispy phyllo, pistachios and honey drizzle
Chocolate Baklava – Layers of Phyllo dough, stuffed with pistachios, walnuts, chocolate and orange blossom syrup. Served with powdered sugar and Frangelico-caramel sauce
Vegan Cheesecake – Almond and fig crust, served with berry coulis and macerated berries
Sushi Mon, Raleigh – $35 dinner
COURSE 1: Soup and Salad
Mother’s Miso Soup – Mushroom, Fish, Cabbage
AND
Garden Salad – Baby Arugula, Kale, Apple Chip, Soy Vinaigrette
COURSE 2: Appetizers
XO Tuna – Truffle Aioli, Garlic Chip, Daikon, Pink Peppercorn
Salmon Lettuce Wrap – Salmon, Kataifi, Sumiso, Pickle Radish
Rock Salt Seared Salmon – Sumiso, Serrano, Crispy Shallot, Yuzusu
COURSE 3: Entree
4pcs Nigiri Sushi (Chef Choice) & (4pcs Truffle Tuna Roll or 4pcs Crunch Salmon Roll)
Chirashi & (4pcs Truffle Tuna Roll or 4pcs Crunch Salmon Roll)
4pcs Sashimi (Chef Choice) & (4pcs Truffle Tuna Roll or 4pcs Crunch Salmon Roll)
Crispy juicy Chicken – Smokey Teriyaki, Fried Garlic
24hr Pork Belly – 147F Egg, Brown Butter, Asparagus
COURSE 4: Dessert
Mochi and Macarons
Chocolate Mousse Cake
Honey Toast
Tupelo Honey Cafe, Raleigh – $15 lunch
Appetizers
Fried Pickles with garlic buttermilk ranch dipping sauce
Crispy Brussels topped with fresh herbs, lemon zest & chopped bacon, garlic buttermilk ranch dipping sauce
Cup of Creamy Tomato Soup with basil
Entrées
Slow-Roasted Pork Grilled Cheese – smoked jalapeño bbq sauce, white cheddar cheese, pumpernickel bread, served with all-natural french fries or mixed greens salad
Charleston Chicken – fried chicken, cranberry mayonnaise, melted havarti cheese, lettuce, organic health nut bread, served with all-natural french fries or mixed greens salad
Farm Fresh Burger – pasture-raised “forever free” beef, lettuce, tomato, onion, pickles, potato bun, served with all-natural french fries or mixed greens salad
Picnic Chicken Salad – pulled “forever free” chicken, creamy smoked jalapeño bbq sauce, peperonata, lettuce, tomato, organic health nut bread, served with all-natural french fries or mixed greens salad
Desserts
Banana Pudding Mini Mason Jar
Peanut Butter Mousse Mini Mason Jar
Vidrio, Raleigh – $30 dinner
Choose One
Green Chickpea Hummus / Harissa Spread (together) – aleppo pepper, olive oil / chili peppers, roasted tomato
Moroccan Beef Skewers – harissa Greek yogurt
Local Lettuces – cucumber, radish, lemon-coriander vinaigrette, ricotta salata
Artisanal Cheeses – Seasonal jam
Charcuterie Plate – mostarda, cornichon
Choose One
Cauliflower Cacio e Pepe – Parmesan, breadcrumbs, black pepper
Charred Broccolini – romesco, Vrisi36 EVOO, puffed quinoa
Chestnut Gnocchi – local squash, Swiss chard, ricotta salata
Sixty South Salmon – Peppadew beurre blanc, Israeli couscous
Harris Strip Ranch – charred scallion, black garlic oil
Choose One
Chocolate Buttermilk Cake – cardamom syrup, “baklava” ice cream
Flan – hazel whip, dark chocolate crumble
Wye Hill, Raleigh – $30 dinner
Small Plates
Smoked Salmon Dip (GFO) – house cured lox, benchwarmer’s bagel chips, pickled shallot, capers
Pairs with Old Field Pale Ale
Crisp Brussel Sprouts (DFO, VO) – Champagne Vinaigrette, Pecorino, Pecan, Bacon, Pickled Red Onion
Pairs with Ghost Tropic
Local Salad (Ve, DFO, GF) – Local Hydroponic Greens, Hibiscus Vinaigrette, Apples, Candied Walnuts
Pairs with Little Lanterns
Large Plates
Southern Short Rib (GF) – Braised Collard Greens, Country Ham, Cheese Grits, Toasted Benne Seed, Herb Jus
Pairs with Baltic Porter
Fox Farm and Forage Pappardelle (V) – Housemade Pappardelle, Fox Farm and Forage Mushrooms, Herb Cream
Pairs with Gourd Grief
Seared Pork Belly (GF) – Bourbon Cream, Black Eyed Peas, Charred Kale
Pairs with SloMo
Roast Spaghetti Squash (Ve, DF, GF)
Smoked Tomato, Chickpeas, Kale, Herbs, Aquafaba
Pairs with Common Ground
Dessert
Cinnamon Bread Pudding – Doc Porter’s Rye Creme Anglaise, Pecan, Craisins
Spiced Apple Panna Cotta – Sorghum, Apple, Graham Streusel
Chocolate Mousse – Bananas, Lassiter’s NC Amber Rum, Whipped Creme Fraiche
