Kitchen on Cary; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Asparagus & wild mushroom bisque
  • Spring lettuces — With viogner apple, walnut brittle, pickled grapes, bleu cheese espuma, charred celery
  • Southern-fried chapel creek oysters — With cauliflower chow-chow, green goddess tartar sauce
  • House-made semolina crackers — With pimento cheese, “Virginia Pete” hot sauce, house pickles
  • Buffalo mozzarella arancini — With smoked tomato & vidalia onion marmalade, prosciutto chip
  • Chesapeake crab cake — With sweet corn & surry sausage ragout, manakintowne corn shoots

Course two

Choose one

  • Market fish — With fava green risotto, mandarin brown butter “maltaise,” nasturtiam leaves
  • Lamb gnocchi — With english peas, d&d mushrooms, cipollini, blackstone feta
  • Honey-Harissa Chicken — With Tunisian vegetable stew, lentil pilaf, hub’s peanuts
  • N.C. trout — With sugar snaps, corn, roasted tomato, Va ham, white grits, tarragon butter sauce
  • Hangar steak — With grilled radicchio, pea tendril salad, truffle fries, salsa verde
  • Grilled pork chop — With sweet potato farro, rhubarb chutney, grilled asparagus

Course three

Choose one

  • Chocolate avocado mousse — With agave drizzle, grand marnier chantilly, salted lime
  • “Dirty Banana” bread pudding — With rum caramel, toasted coconut
  • Poppy seed bundt cake — With spring berries, meyer lemon curd
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