Downtown Raleigh Restaurant Week 2017

Irregardless Cafe // $21 Dinner Menu

Course 1

CRISPY CRAB RANGOONS
Wonton wrappers filled with a mixture of crabmeat, cheese and spices. Fried and served with a sweet and sour sauce.

BEET & GOAT CHEESE CROSTINI
Whole wheat crostini topped with whipped goat cheese, baby arugula, roasted beets and a drizzle of honey balsamic glaze.

QUINOA CROQUETTE (vegan & gf)
A pan seared croquette made from a blend of vegetables, white beans and quinoa. Served over a bed of mixed greens with a drizzle of chipotle dressing.

SOUP or SALAD

Course 2

KOHLRABI NOODLES WITH SMOKED TOFU (vegan + gf)
Sautéed kohlrabi with a cilantro pesto sauce, roasted cherry tomatoes, smoked tofu and sautéed spinach.

PORTOBELLO MUSHROOM STACK (vegan + gf)
Potato cake and portobello mushrooms stacked on a bed of our "Well-Fed" garden grown sautéed arugula, carrots and beets. Garnished with a drizzle of jalapeno couli and balsamic glaze.

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

Course 3

CHOCOLATE TRUFFLE (vegan + gf)
Made with coconut cream, cashews and cocoa, served with red currant puree

COCONUT CAKE
Made with a passion fruit sauce and berries


*Menu subject to change based on availability. Tax and tip not included.