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Jan 19 2013

Triangle Restaurant Week, January 2013!

Triangle Restaurant Week in NC!

 

Starting up again this Monday, Triangle Restaurant week (January 21 – 27) is usually a great opportunity to try out a new spot at a bargain.  However, with over 80 restaurants on the list it can be really hard to settle and pick one or two for the week.  Not every offering is a great deal and I admit to going for more frou-frou restaurants when it comes to events like this!  I mean I can always get the basics the rest of the year. FYI, about 25% of the restaurants were still missing menus when I checked, but here’s what caught my eye, my fellow foodies!  And do let me know if you get out there and try any of these places.  The Weathervane menu, in particular, looks uber-interesting but the G2B menu at $20 is a real bargain…

 

18 Seaboard- $30 Dinner

FIRST COURSE  (Choose One)
* Barham Farms Cucumber and sweet pepper salad with Elodie Farms goat cheese and M&M herb vinaigrette
* Heritage Farms Wood-fired pork belly with stewed Perry Lowe Orchard apples, Scott Farms sweet potatoes, and Tennessee Sorghum reduction.
* Snead’s Ferry She Crab soup with Troy and Son’s whisky reduction

SECOND COURSE  (Choose One)
* Wood-fired Pamlico Shrimp with Carolina blue crab Charleston Gold Hoppin’ John
* Pan-Seared Darlington Cow pea cake with pickled hakuri turnips and Burch farms collard greens and creole sauce
* Braised Carolina Bison oxtail ragout with Old Mill of Guilford grits and grana padano cheese

DESSERTS  (Choose One)
* Sticky Toffee Pudding with caramelized apples and whiskey whipped cream
* Perry Lowe Orchard apple sorbet
* Hot Mug of Chocolate Cake with house made marshmallow fluff

 

Bleu Olive- $30 Dinner
Pairing of 3 wines- $15

FIRST COURSE  (Choose One)
* Arancini- crispy fried risotto fritters, cremini mushrooms, gruyere, leeks
* roasted BEET “tartare”- baby arugula, barrel aged feta, candied walnuts, lemon soy vinaigrette
* Artisan mixed lettuces- tomatoes, onions, cucumbers, peppers, sun dried tomato vinaigrette
* “bleu” mussels- balsamic glazed onions, roasted pork belly, gorgonzola cream

SECOND COURSE  (Choose One)
* chicken breast crepinette- stuffed with smoked apple brandy duck sausage, mushroom asiago risotto, muscato pan sauce
* baked Crab Mac n Cheese- roasted pork belly, gruyere, asiago, parmesan, baby arugula, truffle oil, rigatoni
* rosemary glazed lamb tenderloin- Yukon potato feta gratin, baby bok choy, balsamic, onion, bleu cheese fondue
* vegetable paella- plum tomatoes, leeks, red peppers, roasted eggplant, haricot verts, zucchini, Spanish saffron risotto

DESSERTS  (Choose One)
* glazed lemon cake & cardamom ice cream
* ginger crème brulee

 

G2B Restaurant- $20 Dinner

FIRST COURSE  (Choose One)
* House-smoked Trout Mousseline with Ruby Port Gelee- Frissee, Crispy Capers, Yeast Raised Waffle, Crème Fraiche, Hard Boiled Egg
* Creamy Onion Soup- Root Vegetable “Fries”, Chili Oil, Sherry Reduction, Fines Herbes

SECOND COURSE  (Choose One)
* Spice Marinated Salmon Filet- Pomme puree, Braising Greens with Applewood Smoked Bacon, Roasted Red Beets, Lemon Buerre Blanc
* Beer Braised Oxtail with Butternut Squash Agnolotti- Brown butter, Crispy Sage, Toasted Almond, Caramelized Brussel Sprouts

DESSERTS  (Choose One)
* Milk Chocolate-Peanut Butter Mousse Bombe- Cinnamon Pear Chutney, Rosemary-Brown Butter Ice Cream, Milk Chocolate Puffed Rice, Caramelized Banana
* Chilled Passion Fruit Cream Tart- Coconut Lime Sorbet, Feuilletine Crisp, Passion Fruit Gel, Coconut Tuile

 

ONE Restaurant – $30 Dinner

FIRST COURSE  (Choose One)
* “English Breakfast” Caesar Salad with Quail Toad in the Hole- Petite iceberg lettuce, Caesar compound butter, toasted brioche, crispy prosciutto, leek snow, cured tomato, pickled shallot
* Roasted Lobster “Pho” with Smoked Salmon Dumplings- Thai basil, scallion, mint and cilantro, bean sprouts, hoisin, chili sauce, rice cakes, crispy salmon skin with charred lime

SECOND COURSE  (Choose One)
* Shrimp and Beef “Surf and Turf”- Braised beef cheeks, butter poached shrimp, swiss chard, salsify, parsnips and mushrooms, brown butter, coriander emulsion, roasted chili oil, lobster roe puree
* Kurobuta Pork Four Ways with Asian Flavors- Sous vide tenderloin with peanut crust, sweet chili sauce and glass noodles, slow roasted and grilled belly with lemongrass and bok choy, country style pate “bahn mi”, hoisin braised shank with tapioca “risotto”

DESSERTS  (Choose One)
* Bittersweet Chocolate- Turkish coffee ganache, raspberry cremeux, chocolate hazelnut shortbread, caramelized rice, coffee ice cream
* Mango- Mango semi freddo, mango bavarois, pineapple carpaccio, soft mango puree, fresh banana ice cream

 

SONO- $30 Dinner

FIRST COURSE  (Choose One)
* Chuuka Manjuu- miso braised pork belly, baby arugula, soft steamed buns, jalapeno hoison
* Deconstructed Tonkotsu Ramen- 24 hour pork broth, spicy garlic miso, pork chashu, onsen tamago, black garlic oil, crispy noodles
* Table Smoked Kona Kampachi- Kona Kampachi from HI, uni butter, real wasabi, and dashi shoyu
* Octopus Crudo- steamed octopus, smoked sea salt, radish, nori paste, micro cilantro
* Sashimi Sampler- fresh tuna, yellowtail, and salmon served with real kizami wasabi

SECOND COURSE  (Choose One)
* Shrimp and Grits a la Sono- domestic white shrimp, konbu enhanced kimchi tomato sauce, shishito peppers, onsen tamago, freshly ground Koshihikari rice “grits”
* Steak & Egg- anticucho marinated skirt steak, soft poached egg, shichimi hash
* Sushi Combo- 4 pieces of chef’s choice nigiri sushi and your choice of a roll *certain restrictions apply*
* Aji Bento- aji (Japanese Horse Mackerel) tempura, seaweed salad, Koshihikari steamed rice with mentaiko(spicy cod roe) butter, yuzu tentsuyu sauce

DESSERTS  (Choose One)
* Your choice of any one of our desserts

 

Watts Grocery- $30 Dinner

FIRST COURSE  (Choose One)
* Hushpuppies with basil mayonnaise
* Bowl of soup
* North Carolina smoked trout with local lettuces, goat cheese, horseradish and pickled beets

SECOND COURSE  (Choose One)
* House Made Papardelle- red wine, tomato and fennel ragu, spicy greens, and Chapel Hill Creamery calavander
* Braised Beef Brisket- smoked tomato, Hoppin’ John, and grilled broccoli
* Pan Seared North Carolina Speckled Trout- roasted fingerling potatoes, kale, and cauliflower with nicoise olives

DESSERTS  (Choose One)
* Chocolate Peanut Butter Pie salted peanuts, whipped cream, caramel sauce
* Buttermilk Pannacotta lemon curd, orange caramel, citrus sections
* Brownie Sundae chocolate brownie, homemade ice cream, chocolate sauce

 

Weathervane @SouthernSeason- $30 Dinner

FIRST COURSE  (Choose One)
* Bourbon-Spiked Sweet Potato Bisque- pulled pork shoulder, pickled peppers
Wine Pairing: Shine Riesling

* Sweet Potato Raviolo- confit pork jowl, Pepsi-sage brown butter, balsamic-Pepsi syrup
Wine Pairing: Laila Verdicchio Castelli di Jesi

SECOND COURSE  (Choose One)
* Sweet-Potato-Glazed Pork Belly- braised collards, sweet potato grits, duck fat sweet potatoes
Wine Pairing: Domaine de Piaugier Côtes du Rhône

* Korean BBQ’d Pork Shoulder- blue cheese grit cake, confit tomatoes, crispy jowl bacon
Wine Pairing: Cascina de Santuario Barbera D’Alba

DESSERTS  (Choose One)
* Sweet Potato Twinkie- sweet potato butter cream, praline brittle, sweet potato ice cream
Wine Pair: Vietti Moscato D’Asti

* Pork Fat Funnel Cake- buttermilk cake, Pepsi-apple ice cream, candied pork jowl, cherry Pepsi syrup
Wine Pairing: Baroncini Il Santo

 

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