Downtown Raleigh Restaurant Week 2017

Vidrio // $31 Dinner Menu

Course 1

Branzino ceviche
with preserved lime, chili, charred tomato, crostini

Salad of escarole
with chicories, rosette de lyon, salted lemon, pecorino, fried chickpeas, herbs

Caramelized Vermont sheep's milk cheese
with butternut squash and vinagre anejo

Course 2

with Turkish stuffed bread, haloumi, mint, aleppo, yogurt

Wild Sockeye salmon
with choricero pepper, zucchini, potato and Calabrian-style spinach

Spit-roasted baby chicken
with slow-roasted Greek potatoes and carrots, labneh, date glaze

Tempranillo-braised oxtail
with potato espuma, pickled herbs and radish

Course 3

Honey puffs
with toasted walnut and cinnamon

Selection of three cheese
with fresh and preserved fruits

Chocolate torte
with hazelnut crunch and coffee parfait

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