Downtown Raleigh Restaurant Week 2017

Plates Kitchen // $31 Dinner Menu

Course 1

Twice Cooked Pork Cheeks
Braised and fried pork cheeks, Hoppin’ John with field peas, heirloom tomato, local greens

Oysters Bienville
Baked oysters stuffed with mushroom, pepper, Grana Padano, roux, bread crumbs

"Second Season" Fig Salad
Raleigh City Farm greens, local figs, house made mascarpone cheese, hazelnuts, Pedro Ximénez vinaigrette

Course 2

Worldly Short Ribs
Soy garlic glaze, edamame puree, quick kimchi, carrots, bok choy

Catch of the Day
Pico de gallo, farm greens salad with key lime vinaigrette-marinated cannellini beans

Squash Spaghetti Marinara
Julienne local squash, shiitake mushroom, NC grown field peas, red pepper, edamame

Course 3

Sticky Toffee Pudding
Moist and sweet date cake covered with vanilla toffee sauce, whipped cream

Chocolate Peanut Butter S'more
Chocolate flourless cake, peanut butter, marshmallow, caramel sauce, candied peanuts (gluten free)

White Chocolate Bread Pudding
NC peach ice cream, creme anglaise, toasted pecans

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