As the calendar turns a page and moves into 2018, we head into Triangle Restaurant Week. If you’re not familiar with Triangle Restaurant Week, the offering is usually a 3-course prix fixe lunch menu ($10 or $15) and/or 3-course prix fixe dinner menu ($20 – $35). With 98 restaurants on the list, I’ve pored through the menus to find the best, most delicious deals for your dining dollar.
It took a bit of time to review the menus but here are the choices that caught my eye. One of the keys to Triangle Restaurant Week menus is dessert since for the most part, the deals are usually priced pretty close to what you would pay for an appetizer and entree. So the real benefit in my mind, is the dessert! If I’ve got a review for the restaurant, click on the restaurant link to get the full details. And there’s a handful of menus still missing. Other than that, get out there, eat and enjoy…
Best 2018 Triangle Restaurant Week menus
January 22 to 28
Choice of Starter
Chili Verde – Smoked Cumin Crema and Cilantro
Watercress Salad – Pecorino, Fennel, Fig, Pine Nuts, and Orange
Chickpea Salad – Arugula, Radish, Mint, and Tahini Dressing
Pork Belly – Cucumber, Cilantro, and Korean BBQ Sauce
Choice of Entrée
Wild Boar Spare Rib – Grits, Broccoli Rabe, and Cherries
Mahi Mahi – Quinoa, Lentils, Smoked Tomatoes, Chickpeas, and Yogurt
NY Strip – Coffee, Fingerling Potatoes, Mushroom Ragu, and Bourbon Cream
Choice of Dessert
White Chocolate Cheesecake – Peanuts, Bananas, and Caramel
Carrot Cake – Honey, Orange Blossom, and Rosemary Gelato
Chef’s Hot Cheesecake
Lava Shrimp – Crispy fried jumbo shrimp, broccoli, green onion, and spicy honey mayo.
Edamame – Shichimi, truffle oil, and salt
Tuna Poke – Bigeye tuna, seaweed, macadamia, avocado, and wonton chips.
Steam Bun – Unagi, avocado, fresh jalapeño, tempura crunch, Sriracha, eel sauce
Kimchi Pork Belly – Kimchi, pork belly, avocado, nori furikake, and green onion.
Seared Toro – Seared bluefin toro, salmon toro, Amberjack toro and Hamachi toro with fresh wasabi.
Green Tea Cheesecake – Green tea cheesecake, chocolate and caramel.
Sweet Bean Jelly – Sweet bean with chestnut.
Shaved Brussels Sprout and Frisee Salad with Danish Blue Cheese, honey toasted walnuts, crispy sweet potatoes and blood orange vinaigrette
Maultaschen – Housemade beef, pork and spinach dumpling in consommé with side of carrot horseradish and cabbage caraway salads
Sauteed NC Rainbow Trout with mustard dill cream, potato pancake, heirloom carrots and glazed rutabaga
Kasespatzle Baked handcut German noodles tossed with caramelized onions and emmenthaler cheese. Served with cucumber dill, celery root and granny smith apple salad.
English Style Beef brisket and Stilton Pie with mashed potatoes, peas and carrots and red wine gravy
White Chocolate Mousse pie with Videri dark chocolate sauce
Warm Apple strudel with vanilla sauce and ice cream
Coquette Brasserie, Raleigh – $15 Lunch
SALAD OF SHAVED FENNEL| ARUGULA | PEAR | SLIVERED ALMONDS |ROQUEFORT | OLIVE OIL
CHICKEN LIVER MOUSSE TARTINE| PICKLE RADISH | RED ONION |SOFT HERBS
POACHED POTATOES | HARICOT VERT | BITTER GREENS | GARLIC VINAIGRETTE | SOFT-BOILED EGG
PAN-SEARED SALMON | PROVENҪAL BEAN STEW | LEMON OIL
GRILLED CHICKEN BREAST SANDWICH | TOMATO JAM | BRÛLÉED ONION | BIBB LETTUCE | FRITES
BLT | RYE | ROSEMARY MAYO | TOMATO JAM | BACON AU POIVRE | BIBB LETTUCE | FRITES
CHOCOLATE WINTER SPICED TORTE | CHOCOLATE MOUSSE | CASSIS SORBET | VANILLA BEAN SAUCE
CINNAMON BEIGNETS | FEUILLE de BRICK BASKET |ESPRESSO ICE CREAM | CARAMEL SAUCE
Field of Greens – Spring mix with red onion, pralines, cucumber & tomato. Served with your choice of dressing.
Traditional Irish Boxty – Choose from our Killarney (Chicken), Mullingar (Guinness Braised Brisket) or Donegal (Mushroom) boxty.
Potato Leek Soup – Made in house and topped with cheddar cheese, bacon and green onions.
Fish & Chips – Our specialty! Light & flaky whitefish batter fried & served with hand-cut fries, haricot vert, tartar sauce and malt vinegar.
Shepherd’s Pie – A hearty beef casserole with onions, peas & carrots. Topped with freshly made mashed potatoes and broiled to a crisp finish.
Beef & Guinness Stew – Traditional Irish stew with a hint of Guinness, tender chunks of beef, potato & garden vegetables.
Grilled Reuben – A healthy portion of our corned beef between grilled rye with melted Swiss, sauerkraut & Thousand Island dressing.
Braised Brisket Melt- Our Guinness braised brisket laced with mushrooms & caramelized onions served on grilled sourdough with melted white cheddar and horseradish sauce.
Bangers & Mash – Irish sausages topped with caramelized onions and a savory brown gravy. Served with mashed potatoes & haricot vert.
Bailey’s Chocolate Mousse – Light & creamy chocolate mousse with a hint of Bailey’s Irish Cream.
Traditional Bread Pudding – A traditional bread pudding drizzled with a homemade Irish whiskey cream sauce.
WINTER SALAD verjus cranberries, boxcarr nimble, toasted hazelnut, tobacco onions, apple kombucha vinaigrette gf v
CLASSIC OR KALE CAESAR parmesan, spanish anchovy, focaccia croutons
WADUKE SHRIMP, CORN & BACON CHOWDER
SOUP OF THE DAY
FENNEL DUSTED STEELHEAD SALMON* sunchoke terrine, heritage bacon & spinach, goat cheese & hazelnut crumble, citrus soubise gf
DUKE DIP firsthand foods sirloin, caramelized onions, white cheddar, horseradish crème, baguette, au jus
CHICKPEA QUINOA BURGER bibb, tomato, smoked portobello, red pepper aïoli, brioche bun v
CARNITAS, SHRIMP & ANSON MILLS GRITS black bean piperade, felicity farms pork carnitas, guajillo heritage hock jus, cotija, carrot frites gf
GRILLED NY STRIP STEAKHOUSE SALAD* iceberg, pickled red onion, bacon, cherry tomato, sunflower seed, bleu cheese dressing gf
EPIPHANY CRAFT MALTS RISOTTO spinach, roasted mushrooms, cipollini & san marzano ragoût v
CERTIFIED ANGUS PASTRAMI sauerkraut, swiss, thousand island dressing, marble rye
DESSERT cookie sampler
FIRST COURSE (CHOICE OF):
SMOKED FISH CROQUETTES – TIKKI SPICED POTATO, SWEET CHILE SAUCE, GREEN CHUTNEY, PICCALILLI
BEET BHEL PURI – BRAISED BEET CHAAT, PUFFED RICE, POTATOES, CUCUMBER, CILANTRO, TAMARIND-MINT CHUTNEY, PEANUTS (GF UPON REQUEST)
DUCK RILLETTE – PICKLED CARROTS, APPLES, CROSTINI
SECOND COURSE: (CHOICE OF):
CHARRED OCTOPUS – FRENCH LENTILS W/ FARRO, PICKLED WINTER SQUASH, POPPED RICE, PRESERVED LEMON
PORK BELLY RICE BOWL – SPICY PEAR GLAZE, CRISP STICKY BROWN RICE, HOUSE-MADE KIMCHI STYLE PICKLE, BOK CHOY, DAIKON-CARROT-COLLARD-APPLE PICKLED SLAW, CHILI SAUCE, FRIED LOCAL EGG
TOFU RICE BOWL – SAME AS ABOVE W/ BRAISED SESAME TOFU
ROASTED CHICKEN – BONE-IN LEG QUARTER, MASSAMAN GRAVY, ROASTED WINTER ROOTS, TOASTED COCONUT, PEANUTS, STICKY RICE, HERBS
CHOCOLATE AND ALMOND COVERED “HONEYCOMB” CANDY
COCONUT MARSHMALLOW COCONUT CARAMEL, CHILE CANDIED PEANUTS
Kipos, Chapel Hill – $15 Lunch
Local Roasted Beets – Salad of beets, arugula, and skordalia
Avgolemono Soup – Chicken, rice, egg lemon broth
Horiatiki salad – Tomatoes, cucumbers, green peppers, red onions, feta, kalamata olives, capers
Chicken or Pork Souvlakia – Warm pita, tzatziki, Kipos fries, red onion, shredded lettuce
Yiouvarelakia – Rice meatballs, tomato avgolemono, parsley
Shrimp and orzo – Shrimp and orzo pasta with tomato essence
Baked Eggplant – Eggplant and tomato essence with onions and green peppers
Olive Oil Chocolate Mousse – Drizzled with EVOO, dusted with Sea Salt
Ravani – Olga’s semolina cake, topped with almonds, soaked in orange syrup
Cookie Plate – A selection of each our in house made Greek cookies
Farm lettuce, radish, ricotta salata, Romano beans
Bruschetta with tomato conserva, Calabrian chiles, stracciatella
Arancini, porcetta, smoked mozzarella, stracchino, kale, arrabiata sauce
Bombolotti cacio e pepe
Ricotta cavateli, cime de rape, fennel sausage, calabrian chile
Rabbit saltimbocca, cauliflower, capers, proscuito, sage
Grilled trout, farro, roasted onion, mushroom trifolati
Pork milanese, crispy potatoes, fennel arugula, pickled frenoes
Mura – $15 Lunch
1st Course (Choose One)
GINGER-CARROT SOUP(V, GF) topped with a yogurt drizzle
MURA ASIAN SALAD(V) crispy lo mein noodles, wasabi green peas, on a bed of kale
Served with a ginger-creme dressing
SEARED TUNA TATAKI grilled fresh Big Eye tuna shichimi, micro-greens ,and a spicy ponzu sauce
2nd Course (Choose One)
TEMPEH KATSU (V) Tempeh katsu, glazed with lemon beurre blanc, served with a miso-sweet potato puree, sauteed baby carrots and a side spread of wasabi aioli
PORK BELLY RAMEN Braised pork belly, bean sprout, fish cake, green onion, steam egg, lime
SEOUL CRABCAKES Two crabcakes served with roasted fingerling potatoes, sauteed green beans, and a kimchi-cream sauce
TRADITIONAL HAWAIIAN NIGIRI PLATTER (4) pieces of Chef’s choice nigiri sushi, tamago, and tuna roll, served with fresh wasabi root
3rd Course (Choose One)
BREAD PUDDING (V) Deep-fried and topped with cinnamon sugar and a creme anglaise
MILK CHOCOLATE CREME BRULEE (V, GF) Topped with chocolate shavings
Steak Tartare – Chili, coffee, lemon, caper, quail egg, potato chips
Fried Brussels Sprouts – Sweet and sour mustard, cashews
Grilled Cheese & Tomato Soup – Sourdough, cheddar, pepper jack, roasted tomato
Broccoli & Cheese Beignets – Smoked Gouda sauce
Greek Salad – Tomato, red onion, feta, Kalamata olives, pepperoncini, herbs, lemon vinaigrette
Radish Carpaccio – Sliced local radish, roast garlic and anchovy butter
Duck-House Salad – Smoked duck, winter greens, radish, quinoa, fennel buttermilk vinaigrette
Cheese Plate – A selection of local and global cheeses, served with toast
Sage Butter Salmon* – Scalloped potato, wilted kale, balsamic reduction
Chicken Pot Pie – Peas, carrots, Provençal herbs, potato, pastry crust
Lamb Shoulder – Roast eggplant, couscous, warm harissa cream
New Mexico Chili Roast Pork * – Smashed sweet potato, collard greens, spicy pineapple jus
Mushroom Tagliatelle – Portobello, mozzarella, dried roma tomato, cream, herbs, garlic, kale
Big Veggie Roast – Marinated Portobello, spaghetti squash, smoked celery root, parsley, brussels sprouts, cannellini sauce
Sticky Toffee Pudding – Warm date cake, sticky toffee sauce, whipped cream
Warm Apple Crisp – Golden Granny apples, cinnamon crisp topping, vanilla ice cream
Flourless Chocolate Torte – Chocolate Ganache, caramel sauce
(Choose 3 tapas)
Salmorejo (creamy tomato soup) – tomatoes, baguette, onion, olive oil, sherry vinegar, garlic, hard boiled egg and crispy jamon garnish
Manzana y Calabaza Empanadas (apple butternut empanada) – apple, butternut squash, sage, empanada pastry
Tortilla Espanola (classic spanish omelette) – eggs, potatoes, shallots, garlic, vermouth sauce
Gambas Ajillo (spicy garlic shrimp) – chili spiced shrimp, shallots, garlic, hot peppers, parsley
Croquettas de Bacalao (salt cod croquettas) – salt cod, capers, piquillo peppers, parsley, lemon aioli
Garbonzos con Remolachas (garbanzo beans with beets) – garbonzo beans, beets, red peppers, dill, pine nuts, onion, arugula, garlic, parsley
The post News: Best Menus and Restaurants for Triangle Restaurant Week 2018, January 22 to 28 appeared first on NC Triangle Dining....[READ MORE] SOURCE: NC Triangle Dining