Menu

Downtown Raleigh Restaurant Week (Aug 12-18)

3 Course Prix Fixe $20 or $30

Appetizers

Guacamole and Chips (vegan + gf)
Freshly made guacamole served with corn tortilla chips.

Blistered Shishito Peppers (gf)
Shishito peppers tossed with olive oil, charred and blistered. Served with sriracha aioli and garnished with sesame seeds.

Ahi Tuna (gf)
Pan-seared tuna, sliced and served with ginger dressing, a sriracha sauce, soy sauce and a baby arugula salad.

Soup or Salad
Your choice of soup or salad.

Entrées for Herbivores- $20

Pesto Polenta Stack (gf)
Crispy polenta cakes layered with pesto-marinated fresh mozzarella. Served with raw baby spinach and topped with roasted sungold tomatoes and a parmesan crisp.

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

Asian Garlic Tofu (vegan + gf)
Roasted tofu, tossed in an asian garlic sauce. Served over a bed of jasmine rice and garnished with green onions, sesame seeds and crushed red pepper flakes.

Entrées for Carnivores – $30

Smoked Salmon and Mushroom Ravioli
Salmon smoked in-house, sautéed with a wild mushroom velouté cream sauce and spinach. Served over mushroom ravioli with a drizzle of truffle oil.

Woodstock Pie (gf)
This dish commemorates the 50th anniversary of Woodstock. Ground beef cooked with vegetables and gravy, topped with mashed potatoes and served with green beans.

Stir-fried Chicken Pasta
Sautéed broccoli, carrots and grilled chicken served over a bed of linguini and tossed with an asian soy-based sauce.

Desserts

Flourless Chocolate Torte (gf) with a raspberry sauce and berries

Very Berry Cake (vegan) with red currant sauce and vegan whipped cream

Download Our Menu

Click here to download a PDF of our menu.

Items marked with an asterisk * are cooked to order or contain undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish , eggs, or under pasteurized milk may increase your risk of foodborne illness.

Many of our vegetables and all of our flowers, including those on the table, come from our Well Fed Community Garden.