Downtown Raleigh Restaurant Week 2017

Irregardless Cafe // $31 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

ATHENIAN CHICKEN
Golden baked phyllo wrapped around a breast of chicken and a mixture of spinach, herbs, sautéed onions, ricotta, romano and cream cheese. Served with brocolli, rice and a lemon cream sauce.

HANGER STEAK MEDALLIANS (gf)*
Hanger steak grilled to order and sliced. Topped with a red wine reduction and served with sautéed spinach and grilled corn on the cob.

NC FLOUNDER
Fresh flounder from the coast of North Carolina pan seared and served with a warm farro salad, grilled asparagus and a cherry tomato chutney.

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.