Kitchen on Cary; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Parsnip soup — With jumbo lump blue crab and red pepper swirl
  • Salt-roasted beets — With arugula, billy bleu, toasted pepitas, and orange supremes
  • Duck confit eggrolls — With bok choy slaw, asian mustard, and IPA chile glaze
  • Eastern Shore crab cake — With Edward’s bacon, sweet corn ragout, and corn shoots

Course two

Choose one

  • Tuscan-grilled hanger steak — With Dave & Dee’s mushrooms, roasted shallot, farro, salsa and verde
  • Grilled pork tenderloin — With roasted bosc peas, dried cherry gastrique, Byrd Mill grits, and daily veg
  • Koc jambalaya — With shrimp, crab, andouille sausage, grilled chicken, basmati rice, and crispy okra
  • Bacon-wrapped meatloaf “vlp” — With crème fraiche mashed potatoes, marsala gravy, crispy onions, and daily veg
  • Today’s catch — With celery root purée, beluga black lentils, fried leeks, and chive vin blanc
  • Local grass-fed burger — With sharp white cheddar, grilled onion, truffle aioli, house pickles, and fries

Course three

Choose one

  • Bread pudding — With bourbon, pecan, brown butter caramel, and sea salt
  • Bittersweet chocolate stout pound cake — With candy roaster squash anglaise, and cocoa nibs
  • “Apple streudel” — With warm‎ autumn spiced apples, puff pastry, and maple-bacon ice cream
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