Encore Restaurant Week - Fall 2014

OCTOBER 22-29

R E S TA U R A N T

WEEK On the cover: South Beach Grill’s Carolina Osso Bucco Prepared by: Chef James Rivenbark Photo by: holland dotts

Welcome Welcome, readers and diners alike!

The most delicious week of fall has arrived!

Encore Restaurant Week started in the fall of 2009 because we at encore wanted to focus attention on the many excellent dining options that abound in our fair Port City. Seeing as other metropolises and even smaller cities have successful restaurant weeks, we knew Wilmington would follow suit. If there is anything our town of frequent diners knows, it’s good food.

Fast forward to today; encore now embarks on its eleventh event, as restaurant week is held every spring and fall. We are proud to share its success with the many eateries that continue participating. ERW features some of their most scrumptious recipes and impressive culinary talents on prix-fixe menus across the area. A ton of superb deals are on the table—from French to Indian, seafood to steaks to dinners for two, and so much more! We welcome over 40 restaurants to our eating frenzy between October 22nd and 29th.

All you have to do is flip through our handy-dandy Encore Restaurant Week Guide—the book you’re cradling right now—choose your dining itinerary for the week, and show up to redeem the offer. Just tell the wait staff that you’re there to participate in Encore Restaurant Week and the rest ... well, it’s easy as pie.

Eat. Drink. Indulge!

Shea Carver Editor, encore magazine

2 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

TABLE OF CONTENTS DOWNTOWN

MIDTOWN (CONT.)

The Basics........................................................... 5

Kyoto Asian Grille............................................. 39

Delphina Dos...................................................... 6

Hops Supply Co............................................... 40

Caprice Bistro..................................................... 7 Dock Street Oyster Bar...................................... 8 The Fortunate Glass........................................... 9 Elijah’s............................................................... 10 The George on the Riverwalk.......................... 11 Canapé............................................................. 14 The Little Dipper.............................................. 15

Jamaica’s Confort Zone.................................... 41 Siaa Pan Indian Cuisine.................................... 42 Tandoori Bites.................................................. 43 A Taste of Italy.................................................. 44 Long Island Eatery............................................ 45 Hibachi Bistro................................................... 46

Pilot House....................................................... 16

SOUTH WILMINGTON

Rx Restaurant & Bar......................................... 17

Fish Bites.......................................................... 47

Ruth’s Chris Steak House................................. 18

Buffalo Wild Wings........................................... 48

Shuckin’ Shack.................................................. 19 Yo Sake............................................................. 20 Fork ‘n’ Cork..................................................... 21

Henry’s.............................................................. 49 Thai Spice......................................................... 50

WRIGHTSVILLE BEACH RESTAURANT

NORTH WILMINGTON

Buffalo Wild Wing............................................ 23

Bluewater Grill.................................................. 51

Ogden Tap Room............................................. 24

Oceanic............................................................ 52

The Seasoned Gourmet................................... 25

South Beach Grill.............................................. 53

Pembroke’s....................................................... 26

Lighthouse Beer & Wine.................................. 54

Roko Italian Cuisine.......................................... 27 Hibachi To Go................................................... 28 The Fat Greek Taverna..................................... 29 Lovey’s Café..................................................... 30 Uncle Louie’s Pizza Lounge.............................. 31 Eternal Sunshine Café...................................... 32

MIDTOWN The Golden Chicken......................................... 33

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Sealevel City Gourmet..................................... 34 Carolina Ale House........................................... 35 Casey’s Buffet................................................... 38 www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

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DEVOUR'S FALL 2014/WINTER 2015 COMING EARLY NOVEMBER! 4 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN The Basics

319 North Front Street • In the Cotton Exchange • (910) 343-1050 www.thebasicswilmington.com Located in the Cotton Exchange in downtown Wilmington, The Basics serves the finest Southern cuisine around. From Hoppin’ John to locally caught seafood to house-smoked BBQ, The Basics takes classic soul-food dishes and adds a twist, giving them new life. Age-old entrées like battered-andfried oysters are served atop freshly mixed greens.

Their collard greens are locally grown and vegan, and at dinner, rotating seasonal specialties change to reflect the freshness of the season. They serve breakfast, lunch and dinner and will be tempting the masses come Encore Restaurant Week!

3-COURSE DINNER FOR TWO: $60

Comes with a bottle of wine to share. The following is a condensed version of our selections.

Sample Menu COURSE ONE – CHOOSE ONE:

Fried Green Tomatoes with honey dijon and caramelized onions Crab Cakes ginger spiced with traditional tartar sauce Southern Relleno Pepper stuffed with vidalias, sweet potatoes, apples and chorizo Autumn Bruschetta with figs, gorgonzola, onion relish and local sweet potato puree Fried Local Oysters cornmeal dusted with jalapeño aioli COURSE TWO – CHOOSE TWo:

Pesto Encrusted Salmon with tomato basil risotto and grilled asparagus FIlet Mignon crowned with herbed goat cheese, wild mushroom demi-glace, mashed potatoes and green beans Duck and Andouille Gumbo over jasmine rice Dijon Marinated Lamb Chops with onion jam, portabella risotto and asparagus Fried Pork Chop with sweet potato pancakes, cherry maple glaze and braised brussel sprouts Southern Lasagna with roasted local vegetables and green tomato marina COURSE THREE – CHOOSE ONE HOMEMADE DESSERT:

Fallen Chocolate Cake • Peach Cobbler with Ice Cream Hummingbird Cake • Coca-Cola Cake Banana Pudding Parfait www.encorerestaurantweek.com | OCTOBER

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DOWNTOWN Delphina Dos

5 South Water Street • (910) 762-0700 www.delphinacantina.com Delphina Dos is described as Mexican cuisine with a Spanish and Cuban flare! We bring you the perfect dining experience with locally grown products and only the freshest ingredients! Come join us for lunch or dinner and enjoy the delicious food, fantastic drinks, wonderful staff, and beautiful view of the Riverwalk while featuring monthly live music. Delphina Cantina will make your Downtown Wilmington experience unforgettable!

3-Course Dinner: $25 PER PERSON Course One:

Arugula Salad Jicama, fresh oranges and mangos, spicy pistachios, roasted garlic and peach viniagrette Course Two:

Seafood Paella Shrimp, clams, mussels, roasted red peppers, saffron rice and sweet peas Course Three:

Pumpkin Cheesecake

6 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN Caprice Bistro

10 Market Street • (910) 815-0810 www.capricebistro.com Again taking Best French Restaurant since 2010, Caprice Bistro is back for spring’s Restaurant Week. Words of advice: Make reservations early.

Booked practically every night of the week during the previous spring’s seasons, Caprice’s three-course meals could not be beat. The consistent level of quality food makes it top-notch, thanks to Chef Moity’s superior choice of appetizer, entree and dessert, all chocked full of a divinity of flavors. Their escargot, duck confit and profiteroles can send anyone into foodcoma heaven. Paired with great wine or champagne and fabulous company, it will become one of many Restaurant Week highlights.

3 Course Dinner: $29.95 PER PERSON Course One – Choose One:

Saucisson en Croute - Sausage in a puff pastry Salad Lyonnaise - Frisee, bacon, egg, croutons Faux gras - Duck liver mousse Escargots - In a Roquefort garlic cream sauce Course Two – Choose One:

Beef Short Ribs - Served in a red wine sauce Poisson “du jour” - Fish of the day (varies daily) Duck confit - Served with sautéed potatoes Pork Shanks - Braised in a Forestiere sauce Course Three – Choose One:

Chef’s Dessert of the Day

www.encorerestaurantweek.com | OCTOBER

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DOWNTOWN Dock Street Oyster Bar

12 Dock Street, Downtown Wilmington • (910) 762-2827 www.dockstreetoysterbar.net At DSOB we take our atmosphere as serious as we do our food. We have on a yearly basis tirelessly searched the Caribbean for new ideas. So, come see for yourself what everybody is talking about and set sail for Downtown Wilmington and Dock Street Oyster Bar.

3-Course Dinner: $20.99 PER PERSON Course One – Choose One:

Buffalo Bleu Cheese Oysters — Baked on the half shell with bacon, Bleu cheese and buffalo sauce Oysters Rockefeller — Baked on the half shell with bacon, spinach, Hollandaise and cheese Shrimp Rockefeller Soup — Cream based with shrimp, bacon and spinach Course TWO – Choose One:

Southwest Shrimp and Goat Cheese Grits — Seasoned shrimp over goat cheese grits, topped with a spicy tomato-chorizo sauce and drizzled with cilantro cream Cape Fear Crab Cake — Our own, topped with candied bacon and a Peri Peri aioli, served with seasoned rice and vegetables Course THREE – Choose One:

White Chocolate Caramel Banana Pudding Key Lime Pie Chef’s Selection of the Day

8 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN The Fortunate Glass

29 South Front Street • (910) 399-4292 www.fortunateglasswinebar.com The Fortunate Glass wine bar is the perfect place to explore the beauty of wine while tasting a variety of tapas in an intimate environment. The wine menu focuses on all regions, with 60 wines by the glass and approximately 350 wines available by the bottle, including some of the best boutique and cult wines, to everyday values that work with any budget. There are over 30 beers available, featuring some of the best craft selections. The serene ambiance of The Fortunate Glass, created by the beautiful wall murals, the elegant copper and glass tile bar, castle rocked walls and intimate booths, enhances the experience of any selection you choose. The Fortunate Glass wine bar also presents a small menu of creative tapas, global cheeses, cured meats and decadent desserts to accompany and complement any wine selection.

3–course wine pairing: $38 per person

Choose Italian or Spanish menu option. Tax and gratuity not included. Vegetarian options available.

Reservations encouraged.

Italian menu option:

spanish menu option:

Course One:

Course One:

Yukon and Sweet Potato Gnocchi — Portabello carpaccio, spinach and shaved Manchego; paired with 2013 Borgo M Tocai-Friulano, Friuli, Ital

Chile Relleno — Roasted chile relleno with vegetable chorizo, sweet corn, Havarti fondue and mole rojo; paired with a 2013 Licia Albarino, Rias Baixas, Spain

Course Two:

Course Two:

Sicilian Meatballs —Made with Italian sausage, raisins, pine nuts and tomato ragu; paired with a 2011 Tasca d’Almerita Tascante Ghiaia Nera, Sicily

Paella — Country paella, served with duck confit, chicken and chorizo, with saffron rice and Romesco sauce; paired with a 2007 La Rioja Alta Vina Alberdi Rioja Reserva, Rioja, Spain

Course Three:

Course Three:

Tiramisu — Classic Veneto tiramisu with ladyfingers, espresso, mascarpone, and cocoa powder; paired with a 2012 Tommasi Valpolicella Ripasso, Veneto, Italy ~or~ a 2013 Degiorgis Moscato d’Asti, Piedmont, Italy

Natillas de Avellanas — Hazelnut custard with crema de dhocolate and vanilla bean crème fraiche; paired with a 2012 Cellers Can Blau Red Blend, Montsant, Spain ~or~ a NV Juve Y Camps Brut Reserva de la Familia Cava, Catalonia, Spain

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

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DOWNTOWN Elijah’s

2 Ann Street • (910) 343-1448 www.elijahs.com

elijah’s

Dine with a scenic view of the Cape Fear River at Elijah’s Restaurant, located on downtown’s Riverwalk at 2 Ann Street. This casual American grill and oyster bar allows diners to enjoy their Casual American Grill and Oyster Bar food while enjoying a view that welcomes on the Cape Fear River gorgeous colors of a fiery sunset. Open for lunch and dinner, Elijah’s offers many options to sate any hunger pangs. From the expected burgers to raw-bar delights, nothing goes to the table without the best culinary hands refining it first. Encore Restaurant Week gives them even more gusto to tempt the tastebuds!

2-Course LUNCH: $10 PER PERSON Course One – Choose One:

House Salad — Mixed lettuce, red onion, mushrooms, carrots, cucumbers, tomatoes, and garlic croutons Carolina Chowder — A rich cream chowder with shrump, clams, and potatoes Course TWO – Choose One:

French Dip — Thinly sliced certified Angus been, caramelized onions and sauteed mushrooms, on a toasted hoagie with melted Swiss - Served with French fries The Cuban — Slow-roasted pork loin, sliced ham, pickles, Swiss cheese, and spicy mustard on a grilled hoagie

3-Course DINNER: $20 PER PERSON Course One – Choose One:

House Salad — Mixed lettuce, red onion, mushrooms, carrots, cucumbers, tomatoes, and garlic croutons Carolina Chowder — A rich cream chowder with shrump, clams, and potatoes Buffalo Chicken and Feta Meatballs – Buffalo-style chicken meatball, stuffed with feta cheese Course TWO – Choose One:

Shrimp ‘n’ Grits – Large shrimp, sautéd with tasso ham, mushrooms, tomatoes, scallions, and heavy cream, over stone-ground yellow grits Honey-Whiskey BBQ Steak and Shrimp – Certified Angus beef NY Strip, chargrilled and glazed in a homemade honey-whiskey BBQ sauce, topped with golden-fried shrimp. Served with chef’s potato of the day and steamed vegetables Course THREE – Choose One:

Key Lime Pie or Elijah’s Brownie 10 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN The George on the Riverwalk 128 South Water Street • (910) 763-2052 www.thegeorgerestaurant.com

Drop your anchor at The George on the RiverWalk, your destination for complete sense indulgence. Watch the historic Cape Fear River unfold before you while you enjoy the best in Southern coastal cuisine. The menu combines elegance, creativity and a diverse selection of steak, pasta, salad and fresh seafood, including the best Shrimp’n Grits in town. Warm in the sun on the expansive outdoor deck sipping an exotic, colorful martini, or unwind at the spacious bar inside boasting extensive wine and martini lists along with weekday appetizer specials. You are welcome to dock your boat at the only dock’n’dine restaurant downtown, grab a trolley, or enjoy our free, front door parking (ask for a pass!) Why satisfy when you can indulge? Find the George on the Riverwalk!

3-Course Lunch: $20 PER PERSON

4-Course Dinner: $38 PER PERSON

Course One – Choose One:

Course One – Choose One:

Butternut Squash Bisque – Cream-based soup, seasoned with special spices

Butternut Squash Bisque – Cream-based soup, seasoned with special spices

Water Salad – Mixed greens, carrots, tomatoes, red onions, Parmesan cheese, and croutons, with your choice of dressing Course Two – Choose One:

Vegetarian Hummus Melt – House garlic hummus, topped with sautéed broccolini, squash, zucchini, carrots and onion on lightly toasted multigrain bread

Water Salad – Mixed greens, carrots, tomatoes, red onions, Parmesan cheese, and croutons, with your choice of dressing Course Two – Choose One:

Shrimp Cajun Angels — Fresh shrimp, wrapped in bacon then blackened on a skewer, served atop our jicama-apple slaw and drizzled with red-wine reduction Alligator Satay — Alligator prepared two ways: Cajun-fried and citrus grilled, served with a spicy roasted red-pepper aioli

NC Bison Burger Trio – Bison seasoned and chargrilled, served three ways: black and blue, mushroom and Swiss or smokehouse cheddar. Served with Ranch waffle fries

Spinach and Artichoke Dip — Fresh spinach, artichokes, mozzarella, Parmesan, and cream cheese baked and served with pita points

Fried Panko Flounder Sandwich – Fresh, local flounder, encrusted with Japanese bread crumbs, then fried and served on a toasted Sourdough bread, accompanied with jicama-apple slaw

Shrimp, Chicken and Beef Fajitas — Shrimp, beef and chicken over peppers and onions, on flour tortillas with Spanish rice. Served with guacamole, salsa and sour cream

Course Three – Choose One:

Brownie a la mode or Apple Cobbler a la mode

Course Three – Choose One:

“George’s” Shrimp and Grits — Sauteed Shrimp, Applewood smoked bacon, diced tomatoes, scallions, and garlic in a white wine cream sauce, served over Stone Ground white cheddar grits Alaskan Snow Crab Legs & Shrimp — One Pound Snow Crab Clusters and ¼ pound Peel-n-Eat Shrimp, served with loaded baked potato casserole, corn on the cob, hot-drawn butter and hot sauce Blackened Alaskan Halibut — Blackened fresh Alaskan Halibut with Lump crab-Blue cheese Polenta cakes. Served with fried parmesan Asparagus, topped with Roasted Red Pepper Coulis, chili butter and fried jalapeños Course FOUR – Choose One:

Brownie a la mode or Apple Cobbler a la mode

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

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DOWNTOWN Canapé Restaurant

1001 North 4th Street • (910) 769-3713 www.canaperestaurant.com Canapé focuses on hospitality, excellence and community. The restaurant’s team members and customers remain of the utmost importance, as the restaurant strives for refinement without the fuss.

They use the highest quality of ingredients, cultivated by local farmers, such as Muenster Farms, Red Beard Farms, Shelton Herb Farm, among others, and they take pride in the flexibility of their menus, which change daily. The food comes from a sincere desire to create comforting, modern fare. From reasonably priced lunches, to chef’s choice tastings at dinner—which are also available a la carte—to Sunday brunches, an abundance of flavor profiles will titillate the palate. Cocktails and the wine and beer lists are defined by artisanal care. Hours: Tues-Fri, 11 a.m. - 2:30 p.m. and 5:30 p.m. ‘til. Sat., 5:30 p.m. ‘til. Sunday, 10:30 a.m. - 3 p.m. Closed Mondays.

LUNCH SPECIALS: $5 Burgers — Served with lettuce, tomato, cheese, spicy mayo, and pickles, served with daily side. $5 Burritos — Ground beef, onions, cheese, red and/or green chile, served with daily side.

3-Course Dinner: $27 PER PERSON Includes one daily craft cocktail. Add $10 for wine pairings for each course.

Course One – Choose One:

Salad — Radicchio, hazelnuts, pears, black garlic vinaigrette Soup — Leeks, smoked vinegar, lacto-fermented carrots, black pepper Course Two – Choose One:

Pork Loin — Fennel sausage, Brussels sprouts, white potato nest Canapé Cioppino — Shrimp, mussels, tomato sauce, red chile, house sausage Vegetarian Pasta — Seasonal vegetables, house red sauce, homemade fettuccine Course Three – Choose One:

Rum Ice Cream — Pumpkin croquant, raisin cake crumble Baked Pie of the Day — Ask your server

5-Course CHEF’S TASTING MENU: $50 PER PERSON Must call ahead to reserve; all parties at the table must order the chef’s tasting. Add $15 for wine pairings for each course.

No substitutions; Canapé will not honor other offers or discounts when ordering from restaurant week menu. Does not include tax or gratuity.

14 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN The Little Dipper

138 South Front Street • (910) 251-0433 www.littledipperfondue.com Fondue is an interactive meal. It’s for lovers. It’s for family. It’s for girlfriends sharing a night on the town. Downtown’s Little Dipper offers up the best in cheeses, veggies, meats and chocolates, melted properly and cooked even more carefully so, to the most decadent flavor. Here, the tastebuds are treated to a simultaneous rush. Over many seasons of Encore Restaurant Weeks, the Little Dipper’s menu has provided a steal of a deal.

The fall event becomes all-the-more exciting, making Little Dipper affordable, fun and oh-so entertaining for everyone—and guaranteed to be unlike any other meal in town. Hours: Tues-Sun: Open at 5 p.m.

*We will be open the entire week, including Monday during Encore Restaurant Week

4-Course Dinner: $25 PER PERSON COURSE ONE:

Cheese fondue served with assorted breads, fruits and veggies – Choice of: Switzerland’s Original, Cheddar Ale, Fontina-Basil, Havarti-Dill, Baja Cheddar, or Tuscan Sun-Dried Tomato COURSE TWO – CHOOSE ONE:

Salad or Soup – Chef’s salad, garden salad, romaine with Caesar, mushroom salad, spinach harvest, or soup of the day COURSE THREE:

Choose any three from our entree selection and choose any three dipping sauces from our complete list, as well as any cooking style for your entree Filet mignon, shrimp, chicken breast, pork tenderloin, assorted ravioli, andouille sausage, tofu, marinated portabellos *Add $1 each item for scallops, sashimi tuna, Asian potstickers and lobster ravioli. Ask to have any entree, blackened or teriyaki.

Ask to have any entree blackened or teriayki COURSE FOUR:

Choose any of our Timeless Chocolates for two served with strawberries, bananas, pineapple, marshmallows, pretzels, and cream puffs

www.encorerestaurantweek.com | OCTOBER

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DOWNTOWN Pilot House

2 Ann Street, Downtown Wilmington • (910) 343-0200 www.pilothouserest.com Located right on the Cape Fear River downtown Wilmington, the Pilot House is the perfect spot for a romantic evening out or a celebratory dinner with friends. The view is unbeatable, and the menu is undeniably good. With its innovative spin on Southern classics, the Pilot House is sure to turn first-timers into every-weekers. (Grilled. Duck. Breast. Enough said.) All ingredients remain fresh, whether ordering a simple salad or sandwich, or exploring their speciality entrées. The atmosphere remains dreamy and serene, making a stop here among Wimington’s most treasured experiences.

3-Course LUNCH: $12.95 PER PERSON Course one – Choose one:

Carolina Bisque — Rich, cream-based soup with clams, shrimp, bay scallops, fresh herbs, and a touch of sherry House Salad — Mixed greens, carrots, cucumbers, tomatoes, mushrooms, and red onions, with choice of dressing Course TWO – Choose one:

NC Turkey Burger – Housemade turkey breast patty with scallions, minced garlic, Gruyere cheese, with red-pepper aioli, lettuce, tomato, red onion, on potato knot roll Shrimp & Grits – Kielbasa sauage, mushrooms, scallions, low country seasoning, over a fried grit cake with collards Course Three:

Bread Pudding and Ice Cream — Warm cornbread roasted apple bread pudding with bourbon butter sauce and fresh whip cream. Choice of chocolate ice cream or salted caramel ice cream with fresh whipped cream

3-Course dinner: $24.95 PER PERSON COURSE ONE—CHOOSE ONE:

Calamari — Tender, crisp, hand-breaded calamari served with warm marinara and creamy horseradish sauce Spring Rolls — Low-country spring rolls with collards, country ham, shrimp, julienne vegetables, and fried with hot-and-sour sauce COURSE TWO—CHOOSE ONE:

Chicken — Half of a free-range chicken, deboned, pan-roasted and served over cauliflower Yukon gold mashed potatoes, with sautéed fall vegetable medley, sauced with pan jus Catfish — Country catfish filets, cracker-crumb-encrusted, baked and sauced with housemade red-eye gravy, over creamy stoneground grits, with braised collards COURSE THREE—CHOOSE ONE:

Cheesecake — Pumpkin cheesecake served with freshly made cinnamon whipped cream Bread Pudding and Ice Cream — Warm cornbread roasted apple bread pudding with bourbon butter sauce and vanilla ice cream 16 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN Rx Restaurant & Bar 421 Castle Street • (910) 399-3080 www.rxwilmington.com

Located in downtown Wilmington, Rx Restaurant and Bar is here to feed your soul, serving up Southern cuisine made with ingredients from local farmers and fishermen. The Rx chef is committed to bringing fresh food to your table, so the menu changes daily based on what he finds locally. Rx drinks are as unique as the food—and just what the doctor ordered. When DJs stop by to play a set, it is guaranteed a good time! Join us for a dining experience you will never forget!

421 Castle St.; 910 399-3080. Tues-Thurs, 5-10pm; Fri-Sat, 5-10:30pm; Sun., 10am-3pm and 5-9pm. www.rxwilmington.com

3-Course Dinner: $35 PER PERSON A sample of our seasonal menu. *Menu changes daily!

COURSE ONE – CHOOSE ONE:

Fall Greens — Beets, radish, chevre, and spiced pecans, with apple vinaigrette Butternut Squash Soup — Duck confit and spiced pecans Crispy Buffalo Ears — Celery, blue cheese dressing COURSE TWO – CHOOSE ONE:

NC Shrimp — Grits, tomatoes, Rx andouille, okra, peppers, mushrooms, and onions Heritage Pork Chop — Butter beans, cabbage, smoked toamtoes, and bacon jam NC Duck — Carolina Gold Hoppin’ John, shitakes, Mizuna, and bourbon applesauce COURSE THREE – CHOOSE ONE:

Warm, Sticky Toffee Pudding or Dark Chocolate Brownie

7-Course CHEF’S TASTING: $75 PER PERSON

Note: All parties at the table must participate in the Chef’s Tasting. Food allergies, intolerances, or vegetarian preferences will be honored with advance notice.

www.encorerestaurantweek.com | OCTOBER

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DOWNTOWN Ruth's Chris Steak House 301 North Water Street • (910) 343-1818 www.ruthschris-wilmington.com

Internationally renowned for its Prime USDA Choice steaks, Ruth’s Chris Steak House completely lives up to the hype. Serving an unbeatable menu of traditional flair in a modern atmosphere, Ruth’s Chris ranks consistently high for its clear-cut chophouse vision: They only offer the most premium cuts of meat, cooked to perfection and served with familystyle sides just as tempting. Reserve a seat for Encore Restaurant Week today, as they continue packing it out through every seasonal event

3-Course Dinner: $35 PER PERSON Tax and gratuity not included.

COURSE ONE – CHOOSE ONE:

Louisiana Seafood Gumbo – andoulle sausage, shrimp and crab meat Steak House Salad – iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, and red onions Caesar Salad – fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan and fresh ground black pepper COURSE TWO – CHOOSE ONE:

Petite Filet – 6 oz tender corn-fed midwestern beef, broiled to your liking Stuffed Chicken Breast – 16 oz oven roasted free-range double chicken breast, garlic herb cheese, and lemon butter Salmon Filet – 8 oz. broiled COURSE THREE:

Chocolate Sin Cake – chocolate and espresso - an irresistible temptation

Restaurant Week 2-3-4 Bonus: ADD ANY SIDE, $2 OFF ADD ANY DESSERT, $3 OFF ADD ANY APPETIZER, $4 OFF

18 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN Shuckin’ Shack

109 Market Street • (910) 833-8622 Shuckin’ Shack Oyster Bar is thrilled to now serve customers in its new location at 109 Market Street in historic downtown Wilmington. It’s the place you want to be to catch your favorite sports team on seven TV’s carrying all major sports packages. A variety of fresh seafood is available daily including oysters, shrimp, clams, mussels, and crab legs. Shuckin’ Shack has expanded its menu now offering fish tacos, crab cake sliders, fried oyster po-boys, fresh salads, and more. It’s a Good Shuckin’ Time!

* 2–Course Lunch: $9.95 PER PERSON

*Each lunch special comes with a non-alcoholic beverage: Pepsi, Diet Pepsi, Sierra Mist, Mt. Dew, Pink Lemonade, Ginger Ale, or Sweet Tea

3–Course Dinner for two: $50

Add a bottle of wine for $15 or a bucket of beer for $10 (select brands; please, ask your server) Course One – Choose Two:

Soup of the Day or Garden Salad with choice of dressing

Course One – Choose One:

Soup of the Day or Side Garden Salad Course Two – Choose One:

Fish Tacos – 2 flour tortilla’s filled with fresh greens, pico de gallo, and cheese. Topped with fresh grilled or blackened Mahi Mahi. Served with Tortilla Chips, Salsa, & Sour Cream Po-Boy Sandwich – Fresh lightly fried oysters or shrimp on a hoagie roll, topped with lettuce and tomato with a spicy remoulade on the side. Served with French fries & cole slaw Seafood Sliders – Catch of the day, blackened, grilled, or fried topped with lettuce and tomato; with a spicy horseradish mayonnaise on the side. Served with French fries and cole slaw

Course Two – Choose One APPETIZER:

Cold Crab Dip, 6 Chargrilled Oysters stuffed with Crab or Lobster, 6 Raw Oysters, Seared Sashimi Tuna, or Blackened Sea Scallops Course Three – Choose One:

Steam Pot – Dozen oysters, dozen clams, pound of Snow Crab legs, 1/2 pound of shrimp, served with cole slaw and corn Crab Pot – A pound of Snow Crab legs, pound of Dungeness Crab legs, dozen oysters, ½ pound shrimp, served with cole slaw and corn

Shrimp Roll – Cold shrimp salad on a toasted New England-style hot-dog bun, with a spicy remoulade on the side. Served with French fries and cole slaw

*Downtown location only. Gratuity not included. No substitutions please www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

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DOWNTOWN Yo Sake

33 South Front Street • (910) 763-3172 www.yosake.com With a menu that touts Asian-Fusion food across the board, YoSake appeals to the sushi-loving, vegetarian-loving and food-in-generalloving crowds. Their menu varies, offering the standards (chicken jalapeño eggrolls and sesame seared tuna), the exotic (try any of the Featured Items changing weekly), and oh-so-much sushi (from standards to specialty rolls). They offer a chic atmosphere, complete with cosmopolitan art work and a drink menu to simply love: sake, wine, fine import beers and specialty drinks (try the Pomegranate Mojito). More than just a restaurant, YoSake has become a destination for the hip, the foodies and almost all Wilmingtonians. Restaurant Weekers need to mark it on their must-stop list. Hours: Sun-Wed, 5-10pm; Thurs-Sun, 5- 11pm; Late Night Menu, 11pm-12am, Fri-Sat.

4-Course Dinner: $25 PER PERSON Course One – Choose One:

Ginger Salad, Tomato Ginger Bisque,Miso Soup, Lemongrass Vegetable Soup Course TWo – Choose One:

Firecracker Shrimp, Beef Spring Rolls, Edamame, California Roll, V-3 Roll, Alaskan Roll, Spicy Tuna Roll Course THREE – Choose One:

Chicken or Vegetable Pad Thai, Seasonal Vegetable Curry, Bulgogi Beef, Udon Noodle Bowl, Spicy Generoll, Farmhouse Roll, Spider Roll Course FOUR – Choose One:

Fried Peanut Butter Wontons, Green Tea Ice Cream, Coconut Ice Cream, Chocolate Ice Cream

20 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

DOWNTOWN Fork ‘n’ Cork

122 Market Street • (910) 228-5247 The Fork n Cork offers a menu stocked with familiar comfort food items that have been prepared using the best local ingredients.

From our burgers and sandwiches made famous by The Patty Wagon to the daily Mac n Chz or Pot Pie, we take the time to ensure that every bite is delicious. In addition to a full bar, we have a wine list consisting of 13 glass pours and an interesting craft beer selection. Come by, make yourself at home and enjoy some good food…it’s all Fork’n Delicious!!!

3-Course MEAL for two: $32 Course One – Choose One:

Fried Pickles – Sliced dill pickles breaded and fried served with house made ranch.

House Salad – Fresh mixed greens, grape tomatoes, cucumbers and red onion with choice of dressing.

Fonduta – Fontinella, gouda, and bleu cheese baked in a cast-iron skillet and topped with walnuts, honey, and chili flakes.

Course TWo – CHOOSE TWO:

The Lew – Traditional bacon, bacon cheese burger served “all the way.”

Brisket – 14 hour smoked brisket, red onions, pickles, house barbeque sauce.

Meatloaf – House meatloaf, mayo, lettuce, tomato, sourdough bread.

Chicken Salad – House made chicken salad with red grapes, diced apples, walnuts and tarragon mayo on 9-grain bread.

Patty Melt – 8oz burger patty, Swiss cheese, caramelized onions and mayo on rye.

Crispy Chicken – Battered chicken, Swiss cheese, bacon, stout mustard, lettuce and tomato.

Course THREE – Choose One:

House Dessert Beer Float – Our version of a root beer float with a kick!!!

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

21

NORTH WILMINGTON Buffalo Wild Wings

206 Old Eastwood Rd • (910) 798-9464 www.buffalowildwings.com At Buffalo Wild Wings, the secret is in the sauce. Its 20 signature flavors are incorporated into most of its offerings, including: Traditional Wings, Boneless Wings, Naked Tenders®, Beefy Burgers, Sharables, Thin Crust Flatbreads, Wraps, Buffalitos®, Sandwiches and Salads. Top off the ultimate food experience with the ultimate sport viewing experience. Gazillions of TVs so you don’t miss any action and one of the most elaborate draft beer collections in town featuring a wide range of craft, domestic and import beers. Two local spots continue serving Wilmington, including one off Old Eastwood Road and in Monkey Junction off Carolina Beach Road.

ANY OF OUR LUNCH MADNESS ITEMS ONLY $5 Monday - Friday 11am-2pm

Substitute a side salad on any Lunch Madness item for $1.39 *Dine In Only Grilled Chicken Buffalito® & Tortilla Chips, $5 Grilled Chicken Wrap & Tortilla Chips, $5 Cheeseburger Slammers™ & Fries, $5 Chicken Tenders & Fries, $5 6 Traditional Wings & Fries, $5 Boneless Wings & Fries, $5

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

23

NORTH WILMINGTON Ogden Tap Room

7324 Market Street • (910) 821-8185 www.ogdentaproom.com Wilmington’s go to Southern Gastro-Pub. Chef Larry pulls his inspiration for their cuisine from his heritage, the love of the south and all that it has to offer from a culinary standpoint. He creates his recipes with his favorite areas in mind and the staple ingredients they are famous for including Charleston, Savannah and New Orleans. The Ogden Tap Room cuisine is comforting and simple like the South that we embrace. With 40 beers on tap from around the world, it’s a Craft Beer Enthusiast dream come true. Ogden Tap Room also has a great wine selection as well as a full bar featuring the areas largest Bourbon.

$15 Appetizer and a Beer Flight CHOOSE ONE:

Buffalo Shrimp – Jumbo white shrimp, beer battered & tossed in your choice of sauce Cajun Fried Frog Legs – Served with caper aioli NOLA Shrimp – New Orleans style BBQ shrimp sautéed in Cajun beer reduction & served over grit cake Fried Wild Mushrooms – Golden assortment served with garlic aioli Hot Salted Pretzel – Served with beer cheese & horseradish Dijon for dipping Local Fried Green Tomatoes – Topped with fresh mozzarella, basil & balsamic reduction Scott’s Hill Egg Rolls – Pulled chicken, collards, tasso ham, roasted corn served with pepper jelly Fried Pickle Spears with Banana Peppers – Served with ranch for dippin’ OTap Homemade Pimento Cheese – Served with pita chips Flash Fried Buttermilk Calamari – With banana peppers & herb garlic butter Pan Fried Chicken Livers – Served with Texas Pete aioli for dippin’ Carolina Cajun Hummus – Served with pita chips

24 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

NORTH WILMINGTON The Seasoned Gourmet 1930 Eastwood Road • (910) 256-9488 www.theseasonedgourmet.com

The Seasoned Gourmet has been equipping home cooks with a hand-selected array of the best culinary products available since 1995. Cookware, cutlery, kitchen and grill tools, and a thoughtful selection of small-production wines are available, as well as a Spice & Tea Bar offering hard-to-find selections by the ounce or gram. We make beautiful gift baskets, too! We are also home to the Cape Fear Food & Wine Club, where foodies meet for cooking classes, wine education, and a variety of tasty events.

Members enjoy discounts when shopping at TSG, as well as free member events throughout the year. Come see what’s in store at Wilmington’s Complete Culinary Experience! Hours: Mon-Sat: 10 a.m. - 6 p.m.; Sun, 12 - 5 p.m. Join the Club and reserve for events online at www.capefearfoodandwineclub.com

WEDNESDAY, OCT. 22 Open House, 5:30-7:30pm

Free tastings of our featured wines, beer, oils, Spice Bar items, and appetizers made with our gourmet ingredients, with recipes included!

Spend $50 at The Seasoned Gourmet and get a free Cape Fear Food and Wine Club membership for the remainder of 2014!

THURSDAY, OCT. 23

Cape Fear Food and Wine Club New Member Day!

Explore the benefits of membership first-hand for free! Get a free membership to the Club for the remainder of the year with your paid reservation for an upcoming class or event.

FRIDAY-SATURDAY, OCT. 24-25 Shopper’s Delight Weekend!

Free wine tastings while you shop, with wines-by-the-glass available for purchase. Spend $50 at The Seasoned Gourmet and get a free Club membership for the remainder of the year. Or spend $100 to get free Club membership for both 2014 and 2015.

SUNDAY, OCT. 26 Gadget Daze!

We have a dizzying array of kitchen tools, grill tools and gadgets of all kinds for your kitchen. Explore the options on our Gadget Wall and save. Great gift ideas in stock. Purchase any combination of kitchen tools, grill tools, or gadgets totaling $50 or more and receive a free membership to Cape Fear Wine and Food Club for the remainder of 2014, or receive 10 percent off your purchase.

MONDAY, OCT. 27

Cape Fear Food and Wine Club New Member Day!

Explore the benefits of membership first-hand for free! Get a free membership to the Club for the remainder of the year with your paid reservation for an upcoming class or event.

TUESDAY, OCT. 28

Try it! Cooking class for new members!

Pizza from scratch, 6:30 p.m. $20. Make the dough from start to finish and take your dough home to freeze for your next pizza night. Enjoy a fresh salad and pizza during class. Recipes and wine samples included. Your pre-paid reservation for this new-member hands-on class gets you a free Cape Fear Food and Wine Club membership for the remainder of 2014! (Reservations required!)

WEDNESDAY, OCT. 29 Wine Deal Day!

Check out our hand-selected collection of over 100 small production, delicious wines starting at $6.99 and pick your favorites! Save 25% on in-stock wine purchases of six bottles or more, just for mentioning Encore Restaurant Week!

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

25

NORTH WILMINGTON Pembroke’s

1125 A, Military Cutoff Road • (910) 239-9153 www.pembrokescuisine.com A seasonally inspired and locally sourced Southern cuisine dining experience, Pembroke’s was created by the owners of downtown’s Rx Restaurant. Pembroke’s focuses on the same values and excellent service as its sister restaurant, purveying local companies for the best in seafood, proteins and produce.

They work with local fisherman and farmers to ensure your meal will be freshly grown and hand chosen. A new dinner menu is churned out daily to ensure the chefs are working with the freshest ingredients. Plus, the bartenders are creating new drink menus daily as to never bore your taste buds. Open for dinner Tues-Sun, 5pm-close, with live music Fri-Sat nights. Sunday brunch, 10am-3pm. 1125 A Military Cutoff Rd. 910-239-9153. www.pembrokescuisine.com.

3-COURSE DINNER: $35 PER PERSON A sample of our seasonal menu. *Menu changes daily! course one – CHOOSE ONE:

Arugula Salad — Radish, feta and spiced pecans, in an apple vinaigrette Butternut Squash Soup — Goat cheese crème fraiche with housemade granola Beef Tartare — Farm egg, toast course two – CHOOSE ONE:

NC Shrimp — Guilford grits, bacon, okra, mushroom, and tomato Heritage Pork Chop — Pimiento cheese grits, succotash, pepper relish, peanut jus Wood Grilled Chicken — Dirty rice, sausage, sweet onion, okra, spiced honey course three – CHOOSE ONE:

Vanilla Bean Crème Brulee or Flourless Chocolate Torte

7 -COURSE CHEF’S TASTING: $75 PER PERSON

Note: All parties at the table must participate in the Chef’s Tasting. Food allergies, intolerances, or vegetarian preferences will be honored with advance notice.

20% gratuity is appreciated.

26 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

NORTH WILMINGTON Roko Italian Cuisine

Mayfair Town Center • 6801-105 Parker Farm Drive • (910) 679-4783 www.rokoitalian.com Chef Jadran and his wife Vojka moved to Eastern, NC from Croatia in 1985 with a desire to create a comfortable and quaint restaurant serving truly authentic Italian style cuisine.

Today, Executive Chef Jadran, is honored to personally prepare your dish combining our old family recipes with fresh local ingredients. With his 30+ years of cooking experience you can expect to enjoy a meal unlike any other.

3-COURSE DINNER: $25.95 PER PERSON Not valid with any other offer or discount. No substitutions.

Wine Choice:

Glass of House Red Wine or House White Wine course ONE – CHOOSE ONE:

House Salad – Romaine and iceberg with red onion, tomato, black olives, and croutons. Choice of dressing Caesar Salad – Chopped romaine hearts, homemade croutons, parmigiano-reggiano. Caesar dressing course two – CHOOSE ONE:

Chicken Francaisa – Dipped in eggs, sautéed in white wine and lemon. Served with our vegetables of the day Veal Parmigiana – Served with capellini, topped with mozzarella cheese Linguine with Clam Sauce – Served with red or white clam sauce course three – CHOOSE ONE:

Homemade Cheesecake or Cannoli

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

27

NORTH WILMINGTON Hibachi To Go

6932 Market Street • Ogden Location in the food lion shopping center at the corner of Gordon and Market • (910) 791-7800 www.hibachitogo.com Hibachi To Go is a local family-owned business, serving only the freshest ingredients for every meal ordered. We invite you to try our menu items at our our newest location in Ogden with dine-in or take-out options. All our specialties, such as wontons, spring rolls, desserts, sushi and sauces, are made on-site. They also have a location in Hampstead at 15248 Highway 17, (910) 270-9200. Mon-Sun, 11 a.m. - 9 p.m. Restaurant Week specials only available at Ogden location.

2-COURSE LUNCH: $7 PER PERSON Includes a drink of your choice. course one – CHOOSE ONE: Soup — Onion, Miso or Hot and Sour Chicken Soup Spring Roll — Vegetable or pork variety Hibachi Salad — Fresh veggies topped with ginger or ranch dressing course two – CHOOSE ONE: Hibachi Bowl — Steak, chicken, shrimp, or tilapia, served over fried rice, steamed rice, noodles or brown rice with zucchini, sweet carrots and onion and your choice of mushrooms or broccoli Teriyaki Bowl — Steak, chicken, shrimp, or tilapia, served over fried rice, steamed rice, noodles or brown rice with zucchini, sweet carrots and onion and your choice of mushrooms or broccoli

3-COURSE DINNER: $15 PER PERSON Includes a drink of your choice. course one – CHOOSE ONE: Soup (Onion, Miso or Hot and Sour Chicken Soup) • Spring rolls (Vegetable or Pork) Hibachi Salad with Ginger or Ranch Dressing • Edamame • Crab Wontons course two – CHOOSE ONE: Hibachi Combo (choose two) – Steak, Chicken, Shrimp, Flounder, Tilapia or Salmon served over fried rice, steamed rice, noodles or brown rice with zucchini & onion and your choice or mushrooms or broccoli Teriyaki Combo (choose two) – Steak, Chicken, Shrimp, Flounder, Tilapia or Salmon served over fried rice, steamed rice, noodles or brown rice with zucchini & onion and your choice or mushrooms or broccoli course three – CHOOSE ONE: Homemade Cheesecake Pineapple Won Tons with chocolate sauce Apple Pie Won Tons dusted in cinnamon sugar

28 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

NORTH WILMINGTON The Fat Greek Taverna 6309 Market Street • (910) 769-2018 www.fatgreektaverna.com

The Fat Greek Taverna serves authentic Greek cuisine.

Inspired by their heritage of using the best that the earth and seas has to offer. A focus on fresh, natural ingredients in authentic recipes, seasonal variations, and regional flavors will make dining at the Fat Greek’s Taverna an unforgettable experience for each guest.

The menu has a variety of traditional Greek dishes, including homemade salads. Beef, lamb, pork, seafood, and delicious desserts, like baklava and kataifi. Open daily for lunch and dinner, Sun. - Thurs., 11 a.m.

- 9 p.m., and Fri. - Sat., 11 a.m. - 10 p.m.

LUNCH FOR TWO: $10 Any two pita sandwiches, served with fries. All sandwiches come with tzatziki, onions, lettuce, tomatoes, and onions. Options include: Garden Sandwich, Gyro, Chicken Gyro, Falafel, Pork Kabob, Chicken Kabob, or Greek Hamburger.

3-COURSE DINNER FOR TWO: $20 course one:

Greek Salad — Mixed greens, onions, tomatoes, and feta with Greek dressing Caesar Salad — Romaine lettuce and croutons with Caesar dressing Spinach Pie Triangles — Spinach, feta, and fresh herbs wrapped in phyllo Hummus — Pureed chickpease with tahini sauce, served with pita bread Dolmades — Rice, pine nuts, and herbs wrapped in grape leaves Saganaki — Pan-fried graviera cheese Giant Beans — Baked in the tomato sauce with fresh herbs and with pita bread course two:

Gyro Platter — Flavorful strips of grilled lamb and beef gyro, served with tzatziki Chicken Gyro — Flavorful strips of grilled chicken Pork Kabob Platter — Two grilled skewers with tender chunks of marinated pork Mousaka — Traditional casserole with layers of ground beef, eggplant, potatoes, zucchini, and topped with Béchamel cream Spanakopita — Baked phyllo with spinach, feta cheese, leeks, and fresh herbs Stuffed Grape Leaves — Aromatic rice and ground beef, topped with lemon sauce Pastitsio — Traditional casserole prepared with ground beef, feta cheese, and Béchamel cream Grilled Pork Chops — Chops seasoned with fresh Greek herbs Shrimp Santorini — Baked shrimp in a tomato sauce and topped with feta cheese course three:

Dessert of the day

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

29

NORTH WILMINGTON Lovey’s Café

Landfall Shopping Center • 1319 Military Cutoff, Suite H (910) 509-0331 • www.loveysmarket.com Lovey‘s Market is a true blessing for those shoppers who are looking for natural and organic groceries, supplements, hair and skin care products. Specializing in bulk sales of produce, grains, flours, beans and spices at affordable prices, Lovey‘s also carries grass-fed and free-range meats and poultry. Wheatfree, gluten-free, sugar-free and low-carb products are regularly in stock as are vegan and vegetarian groceries and wholesome pet foods.

All day long you can enjoy a Food Bar which has cold salad and hot selections. Selections are measure by the pound and can be eaten in the café seating or boxed for take-out. The Juice Bar offers fruit & vegetable juices and smoothies made to order.

Store hours are Monday through Friday from 9 AM to 7 PM, Saturday from 9 AM to 6 PM and Sunday from 10 AM to 6 PM.

restaurant week specials: Tofu Melt – Grilled tofu on whole wheat bun, lettuce, tomato, sprouts, goddess dressing, broiled vegan cheese $4.95 Veggie Melt – Wheat wrap w/ lettuce, tomato, onion, carrots, sprouts, melted cheese $4.95 Tuna Wrap – $4.95

30 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

NORTH WILMINGTON Uncle Louie’s Pizza Lounge 3224 N College Road • (910) 833-8093 www.unclelouiespizzalounge.com

Uncle Louie’s is located at 3224 North College Road in the North Chase Shopping Center. With signature sauces, fine ingredients and friendly staff, customers will be remiss not to try our fantastic, authentic Italian food—or just lounge in our bar for a drink or two!

From old-world recipes to new-school big-screen TVs, there is something for the whole family.

The traditional favorites are always available and the daily specials keep the menu choices fresh.

Don’t forget: We deliver, too! Hours: Mon-Thurs, 11 a.m. - 10 p.m.; Fri-Sat, 11 a.m. - 11 p.m.; Sun, noon - 9 p.m.

DINNER FOR TWO: $20.95

DINNER FOR TWO: $29.95

Dine-in only! Comes with two soft drinks.

Dine-in only! Comes with two soft drinks.

course one – CHOOSE ONE:

course one – CHOOSE ONE:

Rock’s Bruschetta — Toasted baguette with Rock’s garlic spread, topped with sliced tomatoes and fresh basil Mozzarella Stix — Breaded mozzarella served with marinara sauce Chicken Wings — Choice of mild, hot, teriyaki, sweet BBQ, chipotle BBQ, sweet red chili. Served with ranch or bleu cheese Garlic Knots — Served with marinara Garlic Cheesy Bread • Toasted Cheese Ravioli • Fried Calamari

Rock’s Bruschetta — Toasted baguette with Rock’s garlic spread, topped with sliced tomatoes and fresh basil Mozzarella Stix — Breaded mozzarella served with marinara sauce Chicken Wings — Choice of mild, hot, teriyaki, sweet BBQ, chipotle BBQ, sweet red chili. Served with ranch or bleu cheese Garlic Knots — Served with marinara Garlic Cheesy Bread • Toasted Cheese Ravioli • Fried Calamari

course two – CHOOSE ONE:

course two – CHOOSE one:

18” Two-topping or Specialty Pizza — Choose from over a dozen choices ~ or Pick Any Two ~ Calzone — Homemade dough turnover, stuffed with mozzarella, ricotta, and choice of three toppings, and served with marinara Stromboli — Homemade dough turnover, stretched thin, rolled with pepperoni, sausage, mushrooms, onions, and green peppers Entree-sized salad — Choice of Greek, Caprese, Caesar, garden, antipasto, house-chopped, or spinach varieties Sub Sandwich — Your choice with side item

Salad and Garlic Bread — Mixed greens and fresh vegetables, served with choice of dressing. (Substitute a Greek or Chopped Side salad for $1.) course tHREE – CHOOSE TWO:

Pick a Pasta — Spaghetti, penne or fettuccine. Add meat sauce, meatballs, marinara, Alfredo, or Vodka sauce Chicken Parmesan • Baked Ziti • Grilled Chicken Fettucini Alfredo Papardelle Vodka • Eggplant Parmesan • Four Cheese Ravioli Bruschetta Pasta w/Chicken • Spinach, Chicken or Seafood Alfredo Canneloni • Lobster Ravioli with Rosetta Sauce

OTHER ERW SPECIALS: Medium Cheese Pizzas — $5 each with the purchase of three or more Free order of garlic knots — Must purchase large specialty pizza 10 wings +1 large 1-topping pizza: $9.99 Free Medium Cheese Pizza — Must purchase of any XL specialty pizza

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

31

NORTH WILMINGTON Eternal Sunshine Café 420 Eastwood Road • (910) 791-6995 www.eternalsunshinecafe.com

Wilmington’s new unique restaurant, Eternal Sunshine Café, is conveniently located between downtown and Wrightsville Beach, also close to UNCW. It is a great spot to savor a gourmet breakfast, like cinna-swirl pancakes with coffee cream cheese syrup or a southwest benedict with chipotle hollandaise on a made from scratch biscuit.

The lunch menu is filled with fresh delectable salads, sandwiches on house baked breads, and pitas. Come experience the innovative twist on breakfast classics and a casual lunch guaranteed to make you a regular customer. May the tranquility of Eternal Sunshine Cafe’s atmosphere shine upon your face and reinvigorate your day. Serves breakfast all day.

2-COURSE BREAKFAST: $10 PER PERSON Includes coffee, tea or soda.

COURSE ONE—CHOOSE ONE:

BENEDICTS: California — Poached eggs, avocado and tomato on a whole-wheat English muffin, topped with Hollandaise sauce and fresh spinach Caprese — Poached eggs, tomato and fresh mozzarella on Parmesan-peppercorn bread, topped with basil Hollandaise sauce Country — Poached eggs and country ham on a biscuit, smothered in sausage gravy Crab Cake — Poached eggs and made-from-scratch, hand-pattied crab cakes on a croissant, topped with Hollandaise sauce Original — Poached eggs and ham on an English muffin, topped with Hollandaise sauce Popeye’s — Poached eggs and sautéed spinach on a whole-wheat English muffin, topped with Hollandaise sauce Ruebenny — Poached eggs, house-made corned beef and sauerkraut on rye toast, topped with Hollandaise sauce Steak — Poached eggs and London broil on an English muffin with Hollandaise sauce Southwest — Poached eggs and pattied sausage on made-from-scratch biscuit, topped with chipotle Hollandaise sauce GRIDDLE: Cannoli Pancakes — Pancakes filled with sweet ricotta and chocolate, drizzled with coffee cream-cheese syrup and sprinkled with confectioners sugar Cinna-swirl Pancakes — Cinnamon-sugar swirled pancakes, drizzled with coffee cream-cheese syrup and sprinkled with cinnamon and confectioners sugar Protein Pancakes — Pancakes made with oatmeal flour, vegan protein powder, bananas, and cinnamon Sweet Potato Pancakes — Pancakes with mashed sweet potatoes and seasoned with cinnamon and nutmeg Raspberry and White Chocolate Chip — Fresh raspberries and white chocolate chips Banana Foster’s French Toast — Made-from-scratch, banana bread French toast, with housemade banana foster’s syrup (bananas, walnuts and rum) Pina Colada French Toast — Made-from-scratch brioche French toast, dipped in coconut with housemade fresh pineapple-rum syrup Pumpkin Bread French Toast — Made-from-scratch pumpkin-bread French toast, with a housemade butterscotch-pecan syrup Strawberry Cheesecake-Stuffed French Toast — Made-from-scratch brioche French toast, stuffed with cheesecake filling and topped with housemade fresh strawberry syrup

COURSE TWO—CHOOSE ONE: Assorted Muffins, Brownies, Cinnamon Rolls, Pineapple-Upside Down Cake

32 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

MIDTOWN The Golden Chicken

417 S College Road, Suite 22-23 • (910) 769-2599 Like us on Facebook!

Wilmington’s only Peruvian restaurant, The Golden Chicken, opened in the summer of 2014 and has been receiving rave reviews from local publications and diners overall.

Known for their delectable rotisserie chicken, cooked over oak wood to a golden perfection, as well as fresh ceviche, beef and seafood dishes, and unique drinks, The Golden Chicken serves homey fare kicked up a notch. Side items like yucca and plantains bring an authentic South American flair, and the desserts will tempt the sweet tooth for days thanks to items like picarones and tres leches. Open for lunch and dinner: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-10pm.

3-COURSE DINNER: $25 PER PERSON Choose a Peruvian drink: Chicha morada, maracuya, Inca Kola, or pineapple soda.

COURSE ONE—CHOOSE ONE: Causa — Layers of mashed potatoes, seasoned with Peruvian spices and a hint of lemon, topped by a layer of chicken salad (served cold) Rockin’ Huancaina — Boiled potato slices, topped with a traditional, savory Peruvian cheese sauce An Avocado Walks In — Two avocado halves, topped with chicken salad and veggies

COURSE TWO—CHOOSE ONE: Half Rotisserie Chicken — Cooked over oak wood to perfection, the half portion offers hints of cilantro with its crispy golden skin and juicy meat that falls off the bone, and served with a choice of two sides: canary beans, white rice, French fries, plantains, yuca, or a salad Jumpin’ Cow — Thin strips of beef, sauteed with a special wine and soy sauce blend, tomato and sweet red onion, served over fries and rice Peruvian Fried Rice — Served with choice of beef, chicken or seafood, the rice features a mix of egg, green onions and sweet red pepper De Pobre — Grilled sirloin steak, topped with fried eggs and served with French fries, plantains, and white rice Chicken Grill — Charbroiled chicken breast, grilled to perfection and served with French fries, white rice and salad Milanesa Platter — Lightly fried chicken breast, accompanied by French fries, white rice and a simple salad Ceviche — Fish marinated in lime juice, onions, Peruvian rocoto chiles, and accompanied by sweet potato, Peruvian corn, boiled potato, and cancha

COURSE Three—CHOOSE one: Alfajores — Peruvian shortbread cookies, filled with caramel Milhojas — Stacked layers of puff pastry, filled with arequipem, a creamy mix of condensed milk, sugar, and vanilla Flan — A South American-style custard Tres Leches — A sponge cake, soaked in three kinds of milk filling: evaporated, condensed and heavy cream

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

33

MIDTOWN Sealevel City Gourmet 1015 South Kerr Ave. • (910) 833-7196 www.sealevelcitygourmet.com

Sealevel Gourmet Restaurant focuses on healthy seasonally changing meals. From a nearly guilt-free American veggie cheeseburger, to fresh sushi, fish and shrimp “burgers,” falafel, fish tacos and avocado melt pitas, Chef Nikki Spears caters to the needs of gluten-free, vegetarian, vegan and lactose-intolerant diets. The restaurant serves organic and local food as much as possible, as well as Med-Leb, Cal-Mex, and Cal-Japanese style foods. Check Facebook for daily special updates. Lunch daily, 11 a.m. - 2 p.m. Dinner, Thurs. - Sat., 5 p.m. - 9 p.m. Closed Tuesdays.

LUNCH FOR ONE: $7.75

All tacos are served with salsa and a side of red beans

DINNER for one: $15.99

Drinks, desserts and extras not included in price. Gratuity not included.

course one:

course one – choose one:

Lentil Avocado Taco (vegetarian and GF) — Lentil patty crumbles in a soft shell corn tortilla with avocado, lettuce, tomato, cilantro, and onion

Black-eyed pea hummus (vegan; ask for GF) — Fresh pureed black-eyed pea dip, served with pita points

Shrimp Saute Taco (GF) — Sauteed shrimp in a soft shell corn tortilla with cheese, green chiles, lettuce, tomato, cilantro, and onion Caribbean Jerk Tempeh Taco (vegan) — Caribbean grilled tempeh in a soft shell corn tortilla with Caribbean jerk sauce, slaw, lettuce, tomato, cilantro, and onion

Mashed Eggplant (vegan; ask for GF) — Served with grilled pita points Fried Plantains (vegan; ask for GF) — Caribbean plantains served with jerk sauce Hot Chips (vegan; ask for GF) — Fresh fried potato chips, served with rang or a vegan chipotle sauce COURSE TWO – CHOOSE ONE:

Brown rice tortilla (GF; ask for vegan) — Gluten-free brown-rice tortilla, served with your choice of melted Monterey Jack cheese or vegan cheddar cheese, with hummus, steamed Basmati rice, mixed greens, tomatoes, onions, carrots, sporuts, and avocado. Served with salsa Chipotle Avocado TLT (ask for vegan; GF bun +$3) — Grilled organic tempeh, served with chipotle sauce, avocado, lettuce, and tomato on a toasted bun. Served with sliced cucumbers and vinegar Portobella Lentil Patty Melt (ask for vegan; GF bun +$3) — Grilled lentil patty on a toasted sesame bun, with melted Monterey Jack cheese or vegan cheddar cheese, grilled onions and portobella mushrooms, lettuce, tomato, pickle, ketchup, mustard, and mayo or vegan mayo. Served with sliced cucumber and vinegar Shrimp Tostada (GF) — Sauteed shrimp on a crisy corn tortilla, topped with refried beans, Monterey Jack cheese, avocado, lettuce, tomato, cilantro, and onion. Served with salsa, sour cream and a side of red beans

34 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

MIDTOWN Carolina Ale House

317-C College Road • (910) 791-9393 www.carolinaalehouse.com The best ideas are born over a pint! During a layover in London, Lou Moshakos found himself in a true British ale house. The warm hospitality and neighborly atmosphere inspired the American version that the Moshakos family opened in 1999, proudly called the Carolina Ale House. Carolina Ale House has steadily grown into a regional concept without losing the feel of a neighborhood gathering place. Our pledge is to provide first-rate service & award-winning food at an unbeatable value. We are a family-friendly sports-themed restaurant best known for food, sports and fun. Our extensive menu goes beyond the typical sports bar fare to satisfy all cravings and our wide selection of ales is recognized as one of the best in the market.

LUNCH or DINNER: $10.00 PER PERSON Soup of the Day Soft Drink or Tea

CHOOSE ONE: Caribbean Fish Tacos – Choice of grilled or hand-battered Atlantic cod with spicy mayo, coleslaw, pico de gallo & mango salsa in soft flour tortillas.

Island-Style Shrimp Tacos – Crispy hand-breaded shrimp & sweet mango salsa topped with coleslaw, spicy mayo & pico de gallo served in soft flour tortillas.

Smoky Chicken Tacos – Juicy, smoked grilled chicken with queso fresco, pico de gallo & housemade apple coleslaw wrapped in soft flour tortillas.

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

35

PORT CITY FOOD LOVERS,

W EEK

REJOICE! Join us for the most delicious week of fall!

participating restaurants downtown wilmington

midtown

south wilmington

Bluewater Waterfront Grill Lighthouse Beer & Wine South Beach Grill Oceanic

The Basics Elijah’s Pilot House The George The Little Dipper Ruth’s Chris Steak House Shuckin’ Shack YoSake The Fortunate Glass Canapé Rx Restaurant Dock Street Oyster Bar Delphina Dos Fork ‘N’ Cork Caprice Bistro Buzz’s Roost

Sealevel City Gourmet Jamaica’s Comfort Zone Tandoori Bites Casey’s Buffet Carolina Ale House Hops Supply Co. The Golden Chicken Kyoto Asian Grille Siaa Pan Indian Cuisine A Taste of Italy Long Island Eatery Hibachi Bistro

North wilmington Buffalo Wild Wings The Seasoned Gourmet Pembroke’s Roko Italian Cuisine Ogden Tap Room Hibachi to Go The Fat Greek Taverna Lovey’s Café Uncle Louie’s Pizza Lounge Eternal Sunshine Café

wrightsville beach

Thai Spice Henry’s Buffalo Wild Wings Fish Bites

www.encorerestaurantweek.com

Eat & drink across southeastern NC

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MIDTOWN Casey’s Buffet 5559 Oleander Drive (910) 798-2913

In Wilmington, everyone knows where to go for southern soul food. That place is Casey’s Buffet, winner of encore’s Best Country Cookin’/Soul Food and Buffet categories.

“Every day we are open, somebody tells us it tastes just like their grandma’s or mama’s cooking,” co-owner Gena Casey says. Gena and her husband Larry run the show at the Oleander Drive restaurant where people are urged to enjoy all food indigenous to the South: fried chicken, barbecue, catfish, mac‘n’cheese, mashed potatoes, green beans, chicken‘n’pastry, biscuits and homemade banana puddin’ are among a few of many other delectable items.

ADULT DINNER BUFFET $11.19 PER PERSON SENIORS (62+) $10.09 • KIDS (4-12) $5.19 • KIDS (3 and under) FREE FROM 4PM – 9PM

SPECIAL DINNER BUFFET FEATURE: OXTAIL STEW SERVED DAILY BBQ Pork • Pig Feet • Fried Chicken • Baked Chicken • Chicken & Pastry • Catfish • Whiting • Clam Strips • Fat Back • Crinkle Fries • Chitlins • Rutabagas • Green Beans • Mac-N-Cheese • Sweet Potato Soufflé • Cabbage • Boiled Potatoes • Corn • Field Peas • Turnips • Collards • Baked Beans • Green Peas • Lima Beans • Rice • Chicken Salad • Mashed Potatoes & Gravy • Coleslaw • Potato Salad • Pan-Fried Okra • Rolls • Hushpuppies • Cheese Biscuits • Apple, Blueberry & Peach Cobbler • Cherry Cheesecake • Banana Pudding • Ice Cream

SPECIALS WEDNESDAY - BBQ Pork Chops (11-4) • Meatloaf (11-9) Chicken Gizzards & Chicken Livers (11-4) • Carved Ham (4-9) THURSDAY - Squash Casserole (11-9) • Brunswick Stew (11-4) Baked Spaghetti (11-4) Hamburger Steak (4-9) • Deviled Crab (4-9) FRIDAY - BBQ Pork Ribs with red sauce (11-4) Fried Shrimp (4-9) • Deviled Crab (4-9) Carved Roast Beef (4-9) SATURDAY - Hot wings, Fried Pork Chops, Hamburger Steak (11-4) Fried Shrimp (4-9) • Deviled Crab (4-9) Carved Roast Beef (4-9) SUNDAY - Turkey, Ham, Roast Beef, BBQ Chicken, Dressing Ovenbaked Cornbread, Homemade Biscuits

38 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

MIDTOWN Kyoto Asian Grille

4102 Market Street • (910) 332-3302 www.kyotoasiangrille.com Kyoto Asian Grille specializes in crafting mouth-watering food and providing superb customer service. We serve a plethora of Asian cuisines, from Chinese to Japanese to Thai, and have an unwavering commitment to flavor. Located at 4102 Market Street, Kyoto’s chef uses the freshest vegetables and the finest ingredients for every entree. Come give us a try where you will find nothing in the freezer but the ice cream. Hours: Mon - Thu: 11 a.m. - 3 p.m. and 5 p.m. - 9:30 p.m. or Fri-Sat, 11 a.m. - 3 p.m. and 5 p.m. - 10 p.m.

4-COURSE MEAL FOR TWO: $45 Includes a glass of house wine or small sake for each person.

COURSE ONE – CHOOSE ONE:

Bangpei Shrimp — Lightly battered shrimp mixed with spicy mayo and sweet thai chili sauce, served on a bed of lettuce Crab Wontons — Fried wontons filled with cream cheese, crab meat, and red onions, served with a homemade plum sauce Dragon Crisps — Chopped chicken and shrimp with water chestnuts wrapped and fried in rice paper, and topped with spicy mayo and eel sauce Aroy Ribs — Tender beef ribs grilled on a charcoal grill and served with a sweet plum sauce COURSE two – CHOOSE TWO:

Egg Drop Soup • Hot and Sour Soup • Miso Soup • Salad - Ranch, ginger, or peanut dressing COURSE three – CHOOSE TWO:

*Denotes spicy *Thai Basil Fried Rice — Spicy Thai rice, stir fried with chicken, beef or shrimp, and basil, onions, and fresh thai peppers *Melissa’s Chicken — White meat chicken stir fried with mix vegetables and pineapples in a sweet and spicy sauce Coconut Chicken — Crispy chicken cooked with sweet coconut milk and topped off with scallions Orange Chicken — Fried Chicken stir fried in a sweet orange flavored sauce with mix vegetables *Pla Sam Rod (three flavored fish) — Fried tilapia in a sweet, sour, and spicy sauce, topped off with fresh basil and cilentro COURSE FOUR – CHOOSE ONE:

Tempura Ice Cream • Golden Totas with Ice Cream • Fried Bananas www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

39

MIDTOWN Hops Supply Co.

5400 Oleander Drive • (910) 833-8867 www.hopssupplycompany.com At Hops Supply Co., we are dedicated to the craft of excellent cuisine and delivering hops in its most perfect form exemplified by our selection of craft beers. As hops are the heart of flavor for beer, our local seasonal ingredients are the soul of our culinary inspired American fare. Keeping it fresh, flavorful and at times, unexpected, is the goals we plan on continuing to hit with our first-class service, menu and bar.

The combination of chef-inspired food and our craft bar makes Hops Supply Co. a comfortable and inviting gastropub that attracts guests of all types – especially a local crowd who can feel right at home whether ordering a classic favorite or trying a new culinary delight! Sun-Thurs 10:57 a.m. - 10 p.m.; Fri-Sat 10:57 a.m. - 11 p.m. {Bar open until midnight}

3-Course Lunch FLIGHTS: $7.99 PER PERSON

3-Course Dinner FOR TWO: $35.99

One-handed Sandwich (half sandwich of the day)

Appetizer:

Baked pimento cheese dip with chips Your choice of 2 sides: side salad, housemade soup of the day, HopsCo fries, Salt & Pepper Potato Chips, Fresh Fruit Entrees:

Cookie of the Day

Beef Bourguignon – Beef with pearl onions and wild mushrooms served over garlic mashed potatoes Sundried Tomato Cavatappi – Sundried tomato cream sauce with artichokes, feta, and grilled chicken.

Dessert:

Brûléed banana cream pie

40 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

MIDTOWN Jamaica’s Comfort Zone

417 S. College Rd., Unit 24 (University Landing) (910) 399-2867 • www.jamaicascomfortzone.net Tucked in the corner of University Landing, a block from UNCW, is the hidden gem of Wilmington’s international cuisine scene: Jamaica’s Comfort Zone. This family-owned restaurant provides a relaxing blend of Caribbean delights—along with reggae music—served up with irrepressible smiles for miles. From traditional, mouth-watering classic dishes such as curry goat, oxtail, jerk and curry chicken, to gluten-free or vegetarian options, we appeal to all palates. Catering options are available. Mon.-Sat., 11:45am-9pm; and Sun., 1:30pm-8pm. Monday, closed.

Weekly specials updated daily on Facebook. Come have an “irie experience”!

4-COURSE LUNCH OR DINNER: $17 PER PERSON Served with your choice of Jamaican Soda—Pineapple, Kola Champagne or Ginger Beer—bottled water, or sweet tea COURSE ONE – CHOOSE ONE:

Jamaican Beef Patty — Beef ground with spices and enclosed in its signature flaky crust. Also in chicken or vegetable.

Stew Beef — Beef, carrots and potatoes seasoned with thyme, and other spices. GF Corn Hominy Porridge — Corn kernels cooked into a mouth-watering sweet dish.

House Salad — Romaine, baby spinach, tiny chunks of peppers, onions and tomato. GF COURSE two – CHOOSE ONE:

Fruit and Nutty Tossed Salad – Romaine, baby spinach, tiny chunks of peppers, onions, tomato, walnuts and fruit. GF BBQ Wings – Homemade sauce dresses up our naked wings. GF Jerk Meatballs – Ground beef, served with a savory blend of traditional Jamaican herbs and spicy seasonings COURSE three – CHOOSE ONE:

Chicken Calypso – Pan-seared chicken with a sweet-and-spicy flair, with fresh ginger, unsalted cashews and the sweet touch of guava jelly. GF Curry Vegetables – Broccoli, carrots and other vegetables seasoned with Jamaican curry.

Jerk Wings – Baked with Ms V’s recipe and topped with her homemade jerk sauce for a perfect balance of sweet and spice. GF Brownstew Chicken – Well-seasoned pan-seared chicken simmered with spices, veggies, garlic, carrots, and peppers. GF BBQ Pork Chops – Homemade tangy sauce atop two pork chops. GF Select two side dishes – Island vegetable blend, jerk fries, steamed rice, rice ‘n’ peas, plantains, or mac ‘n’ cheese.

Meal upgrade options: Escoveitch red snapper, curry goat, or oxtail ($22 for a 4-course meal). *GF=Gluten Free COURSE FOUR – CHOOSE ONE:

Jamaican Ice Créme – A luscious blend of tropical fruits used to create the creamy Jamaican ice crème flavors: grapenuts and rum raisin Cookie — Gluten-free cookie of the day Sweet Potato Cheesecake – Sweet potato pie mix is a delectable topping for a not-so-typical cheesecake.

Pineapple Pudding Cake – Crushed pineapples make this moist and flavorful bread pudding a festive ending to a delightful meal.

Jamaican Hot Chocolate – Sweet-and-spicy cocoa drink, topped with whipped créme Tax or gratuity not included. Not valid with any other offer. $3 plate-share fee applied to 4-course meal.

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

41

MIDTOWN Siaa Pan Indian Cuisine 4610 Maple Avenue • (910) 833-5300 www.siaawilmington.com

Siaa is Wilmington’s newest Indian restaurant in Wilmington, NC—a sophisticated dining experience perfect for a romantic dinner for two, corporate lunches and dinners, birthday celebrations, anniversaries, wedding receptions, and more.

The restaurant’s name derives from an Indian goddess “Sita,” who is known for her dedication, self-sacrifice, courage and purity. They offer the best picks from all the regions of India, from Punjab in the north to Kerala in the south.

Their head chef’s recipe for “Biryani” is priceless and will tempt your palate repetitively upon each return.

Plus, they feature northern and southern Indian cuisine on the buffet. Eat all you can until 3pm. It re-opens at 5:30pm for a dim-lit, fine-dining experience.

Explore the authentic food of India in the heart of Wilmington, NC.

4-COURSE DINNER FOR TWO: $44

Includes a bottle of house red or white wine, and served with assorted bread basket and saffron rice.

COURSE ONE – CHOOSE ONE EACH:

(Also served with house, Caesar or choice of arugula salad.)

Vegetable Samosa — Crispy turnovers cooked with peas and potatoes.

Lamb Samosa — Crispy turnovers cooked with peas and potatoes minced lamb.

Vegetable Platter — Assorted vegetable fritters, onion , carrot, eggplant, potato, chili, cauliflower.

Gobi 65 — Stir friend cauliflower, sautéed with ginger, garlic and soy sauce.

Chili Paneer — Stir-fried paneer (homemade cheese), sautéed with ginger, garlic and soy sauce, onions and peppers.

Chili Chicken — Stir-fried chicken, sautéed with onions, bell peppers and chef’s sauce Apollo Fish — Boneless fish, marinated with special spices and sautéed with ginger, garlic, onions.

Gobhi Manchurian — Stir-fried cauliflower, sautéed with ginger, garlic and soy sauce.

Garlic Shrimp — Shrimp cooked to perfection in our chef’s delectable garlic sauce.

COURSE TWO – CHOOSE ONE EACH:

Mullaguthwany Soup or French Onion Soup COURSE THREE – CHOOSE ONE EACH:

More than over 50 entrées available to choose from, like vegetarian, lamb, goat, fish, crab, and chicken in a multitude of styles.

Select any sauce, mild to spicy.

COURSE FOUR – CHOOSE ONE EACH:

Gulab Jamun — Deep-fried wheat and milk balls, soaked with sugar syrup.

Rice Pudding — Rice pudding, an Indian delicacy cooked with milk, cardamom, raisin, and cashew nut.

Muka Muse — Almond, cashew nut and heavy cream, mixed with chef’s secret Pineapple-Bread Pudding — Sweet and decadent homemade bread pudding, filled with crushed pineapple.

Rasamail — Fresh homemade cheese-patties soaked in milk syrup, pitas and almond nut.

42 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

MIDTOWN Tandoori Bites

1620 South College Road • (910) 794-4545 www.tandooribites.net Located on College Road, just opposite Hugh MacRae Park, Tandoori Bites offers fine Indian cuisine at affordable prices.

Try one of 74 dishes on their lengthy menu, featuring a large range of side dishes and breads. They have specialties, such as lamb korma with nuts, spices and herbs in a mild creamy sauce, as well as seafood, like shrimp biryani with saffronflavored rice, topped with the shellfish and nuts. They also have many vegetarian dishes, including mutter paneer, with garden peas and homemade paneer, or baingan bharta with baked eggplant, flamed and sautéed with onions, garlic and ginger. Join their cozy eatery, where a far east escape awaits all diners, among a staff of friendly and helpful servers, as well as chefs who bring full-flavored tastes straight from their homeland. OPEN: M-F, 11am-2:30pm and 5-10pm. Sat-Sun, 11:30am-3pm and 5-10pm.

3-COURSE DINNER: $45 PER COUPLE Includes a bottle of house red or white wine, and a basket of naan COURSE ONE – CHOOSE ONE:

(Excludes samplers and platters) Vegetarian Samosa – Crispy turnovers with seasoned potatoes and green peas filling Vegetarian Pakora – Spinach, cauliflower, potato and onion fritters Samosa Chat – Two pieces of samosa, comes with chickpeas garnished with chutney Aloo Tikki – Fried potato patties with chickpeas Cheese Pakora – Homemade cheese, deep fried in spicy chick pea batter Onion Bhajia – Onions and fresh herbs mixed with chickpea flour and deep fried Chat Papri – Fried wheat wafers with potatoes, garnished with yoghurt, mint and sweet chutney Non Vegetarian Samosa – Crispy turnovers, with minced lamb and spices Chicken Pakora – Chunks of boneless chicken, marinated in spicy sauce then fried Shrimp Pakora – Jumbo shrimp, deep fried with chickpea batter and seasoning Fish Pakora – Marinated fish with lime juice, deep fried in chickpea batter COURSE TWO – CHOOSE two:

Over three dozen entrées available—vegetarian, lamb, poultry, goat, fish and even rice specialties, in a multitude of sauces and styles. Choose from vindaloo, biryani, tikka masala, jalfrazi, curry and more!

COURSE THREE – CHOOSE ONE:

Gulab Jamun – Deep fried wheat and milk balls soaked in syrup Kulfi Badaam Pista – Traditional Indian ice cream, made from thickened milk Kheer – Rice Pudding an Indian delicacy made with cashews Rasmalai – Fresh homemade cheese patties soaked in milk syrup with almonds and nuts Mango Kulfi – Made of thickened milk and mango www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

43

MIDTOWN A Taste of Italy

1101 S College Road • (910) 392-7529 www.ncatasteofitaly.com Looking for authentic Italian cuisine in the Port City? Look no further than A Taste of Italy Deli. Brothers, Tommy and Chris Guarino, and partner Craig Berner, have been serving up breakfast, lunch, and dinner to local and visiting diners for twenty years. The recipes have been passed down from generation to generation, and after one bite you feel like you’re in your mamas’ kitchen. Along with the hot and cold lunch menu, they also carry a large variety of deli sides and made-from-scratch desserts. Or, if you’re looking to get creative in your own kitchen, A Taste of Italy carries a wide selection of imported groceries, from pasta to olive oils, and everything in between. And last but certainly not least, allow them to help you make any occasion become a delicious Italian experience with their catering or call ahead ordering. Open Monday-Friday 8:00am-8:00pm, Saturday 8:30am-7:00pm, Sunday 11:00am-6:00pm Featuring: Sclafani goods, Polly-O cheese, Ferrara Torrone and much, much more!

3-COURSE LUNCH: $8.99 PER PERSON OR $15.99 PER COUPLE COURSE ONE – CHOOSE ONE:

Meatball Wedge — Taste of Italy’s famous meatballs, covered in homemade red sauce, topped with Parmesan and served on fresh baked bread Chicken Salad Wedge — Fresh bread piled high with housemade creamy chicken salad, made with roasted chicken, celery, onions, and mayonnaise Italian Wedge — Boars Head salami, ham, with provolone cheese, dressed your way on fresh baked bread.

Chicken Parm Wedge — Thin chicken cutlets, breaded and fried to perfection, covered in homemade red sauce and cheese on fresh baked bread Chicken Parm Dish — Thin chicken cutlets, breaded and fried to perfection, covered in homemade red sauce and cheese, served with pasta and bread Meatball Parm Dish — Taste of Italy’s famous meatballs, covered in homemade red sauce, topped with Parmesan, covered in homemade red sauce and cheese, served with pasta and bread COURSE TWO – CHOOSE ONE:

Macaroni Salad — A quarter pound of cavatappi pasta, tossed in mayonnaise with carrots and celery Pasta Salad — A quarter pound of bow-ties pasta, tossed in olive oil and garlic, with fresh sliced veggies Potato Salad — A quarter pound of homemade potato salad Garden Salad — A side salad dressed with fresh vegetables and dressing of your choice COURSE THREE – CHOOSE ONE:

Chips, Brownie, Iced Tea or Soda

44 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

MIDTOWN Long Island Eatery

839 S Kerr Avenue • (910) 399-3637 www.longislanddeli.com Long Island Eatery is an authentic New York Delicatessen right here in Wilmington, NC—run by a family that is actually from Long Island, NY. So expect the same delicious selection of deli favorites, fresh meats, and big sandwiches, plus a variety of prepared foods you can eat here or take home.

Why 495 in our logo? That’s I-495, the Long Island Expressway, but it’s also the price of our Daily Lunch Special. A special sandwich and sides for the low price of just $4.95 available Monday - Friday.

Hours: Open Monday - Saturday 7:00 am to 6:00 pm, Sunday 8:00 am - 4:00 pm

BREAKFAST SPECIAL: Buy one, get one free!

(Up to $4 value) Two Eggs on a Roll — $2.75 Two Eggs on a Roll with One Item: — $3.25 Two Eggs on a Roll with Two Items — $3.75 Choice of Cheese, bacon, ham, sausage, or Taylor ham ~or~ Build-Your-Own

lunch special: $4.95 Comes with quarter-pound potato salad, macaroni salad or cole slaw The Wilmingtonian — Turkey breast, roast beef, Virginia ham, and Russian dressing The Gobbler — Turkey breast, bacon, lettuce, and tomato The Jimbo — BLT with creamy chicken salad The Sicilian — Salami, pepperoni, capicola, provolone, roasted red peppers, lettuce, tomato, and oil and vinegar The Reuben — Our own aged corned beef, with sauerkraut and melted Swiss, on white, wheat or rye The Suffolk County — Thin sliced pastrami and melted Swiss, topped with creamy cole slaw and Russian dressing on white, wheat or rye BLT — Bacon, lettuce and tomato on white, wheat or rye The Port Jeff – Our version of a philly cheese steak with or without onions, mixed in a homemade white cheese sauce The Nassau County – seasoned Grilled chicken breast with mozzarella cheese, candied onions, roasted red peppers and a balsamic reduction The Jones Beach – Buffalo Chicken breast, blue cheese crumbles, lettuce and buffalo dressing

dinner special: $4.95 One pound of any top-shelf hot item from the deli; items change daily

sample menu: Ziti Alla Vodka • Chicken Francaise • Chicken Marsala • Ziti Bolognese • Eggplant Rollatini • Hawaiian Chicken • Macaroni & Cheese

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

45

MIDTOWN Hibachi Bistro

341-14 S College Road & 5619 Carolina Beach Road (910) 793-5983 & (910) 791-2335 • www.hibachibistro.com At Hibachi Bistro we serve quality Japanese cuisine in half the time and half the price of other Japanese steakhouses. Come in and taste the difference for yourself. We use the freshest ingredients in every entree we prepare, all served with unlimited access to our all house-made Sauce Bar. Dine in to enjoy a great atmosphere with the nicest, most helpful staff or let us know and we can make it togo. Come and give us a try!

encore restaurant week specials: Combination Orders:

Hibachi Steak Entree — Cooked to temperature desired, anywhere from rare to well done, fried or steamed rice, onions and zucchini, and mushrooms with a California sushi roll, and a drink. $12 Hibachi Chicken Entree — Fried or steamed rice, onions and zucchini, and broccoli with a tuna sushi roll, and a drink. $11 single Orders::

Hibachi Chicken Entree — Fried or steamed rice, onions and zucchini, and broccoli. $5.99 Hibachi Steak Entree — Steak cooked to temperature desired, anywhere from rare to well done, fried or steamed rice, onions and zucchini, and mushrooms. $7.89 sushi roll::

California Roll — Stuffed with crab, avocado, carrots and cucumber. $4

46 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

SOUTH WILMINGTON Fish Bites

6132-11 Carolina Beach Road • (910) 791-1117 www.fishbitesseafood.com Fish Bites is no stranger to Cape Fear eaters. It has gained a huge following, owing mostly to wordof-mouth praise from happy diners.

Offering only the very best and largest selection of fresh seafood in the area, Fish Bites creates unique and delicious seafood dishes that are sure to fulfill all your seafood fantasies.

Lunch special:

Dinner special:

choose one:

choose one:

2 Beer Battered Fish Tacos 9.00 Beer Battered Cod in a soft taco shell with shredded purple cabbage, shredded cheese, and a ranch yogurt sauce, served with homemade chips

Potato Salmon 19.00 Fresh Salmon Filet rubbed with mustard and encrusted in shredded potatoes, then seared until golden brown and topped with a basil cream sauce, served with sauteed vegetables

Shrimp Burger 10.50 Deep Fried Shrimp served on a toasted bun topped with cheddar cheese and fresh homemade cole slaw, served with Fries

Shrimp and Scallop Pesto 22.00 Sauteed Shrimp and Scallops tossed with Penne pasta and a cilantro pesto sauce, served with toasted garlic bread

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

47

SOUTH WILMINGTON Buffalo Wild Wings

5533 Carolina Beach Road • (910) 392-7224 www.buffalowildwings.com At Buffalo Wild Wings, the secret is in the sauce. Its 20 signature flavors are incorporated into most of its offerings, including: Traditional Wings, Boneless Wings, Naked Tenders®, Beefy Burgers, Sharables, Thin Crust Flatbreads, Wraps, Buffalitos®, Sandwiches and Salads. Top off the ultimate food experience with the ultimate sport viewing experience. Gazillions of TVs so you don’t miss any action and one of the most elaborate draft beer collections in town featuring a wide range of craft, domestic and import beers. Two local spots continue serving Wilmington, including one off Old Eastwood Road and in Monkey Junction off Carolina Beach Road.

ANY OF OUR LUNCH MADNESS ITEMS ONLY $5 Monday - Friday 11am-2pm

Substitute a side salad on any Lunch Madness item for $1.39 *Dine In Only Grilled Chicken Buffalito® & Tortilla Chips, $5 Grilled Chicken Wrap & Tortilla Chips, $5 Cheeseburger Slammers™ & Fries, $5 Chicken Tenders & Fries, $5 6 Traditional Wings & Fries, $5 Boneless Wings & Fries, $5

48 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

SOUTH WILMINGTON Henry’s

2508 Independence Boulevard • (910) 793-2929 www.henrysrestaurant.com For a local favorite, offering up classic American staples in a friendly, inviting atmosphere, check out Henry’s. The ambiance is casual-chic, with fluffy chairs and a warm, welcoming staff. Their mom’s-kitchen menu—think meatloaf, grilled cheese sandwiches and even fresh seafood—adds to the classy comfort of this timeless eatery. Now with their blackboard specials, Henry’s has gone locavore, showcasing the most interesting daily offerings made from all local ingredients. Don’t miss out on a chance to taste their fresh quality food at great prices.

$32.99 PER COUPLE APPETIZER — ONE TO SHARE:

Okra Fingers- Crispy fried okra served with a scallion dipping sauce Chips and Dip- House made caramelized onion dip served with hand cut chips ENTRÉE — ONE PER PERSON:

Braised Short Ribs- Slow cooked boneless short ribs served over a bed of wild mushroom risotto Peppercorn Tuna- Fresh tuna crusted in freshly ground peppercorns, seared and topped with an herbed butter sauce Eggplant Rollatini- Thin slices of eggplant filled with mozzarella, ricotta and basil topped with a rich tomato sauce and baked DESSERT - ONE TO SHARE:

Fudgy Brownie a la mode Croissant Bread Pudding

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

49

SOUTH WILMINGTON Thai Spice

5552 Carolina Beach Road • (910) 791-0044 www.thaispicewilmington.com From the flavorfully mild to the fiery spiced, Thai Spice customers are wooed by the dish that’s made to their specifications.

Featuring a tasteful menu of traditional Thai standards to numerous delectable house specials, it’s quickly becoming the local favorite for Thai cuisine. This family-run restaurant is sure to win you over; if you haven’t discovered this gem, come in and be charmed. Whether it be a daytime delight, or an evening indulgence, your visit will make you look forward to your many returns.

4-Course Lunch: $12 PER PERSON

4-Course Dinner for two: $40

COURSE ONE – Choose one:

*Spring Rolls, Shrimp Summer Rolls or Chicken Summer Rolls

*Spring Rolls, Steamed Dumplings or Shrimp Summer Roll

COURSE TWO – Choose Two: Chicken Wonton Soup *Asian Chopped Salad

COURSE TWO – Choose one: Soup of the day or *Small salad with peanut or ginger dressing COURSE THREE – Choose one: *Avocado Massaman Curry – Fresh avocado cooked with potatoes, onions, cashews, and your choice of meat or tofu.

COURSE ONE – Choose one:

COURSE THREE – Choose TWO: Grilled Lemongrass and Garlic Marinated Pork or Salmon – Choice of grilled pork or salmon served with medley of stir-fried vegetable and seasoned rice Grilled Duck Breast with Red Curry Sauce – Grilled marinated duck breast, served with red curry and steamed rice Beef Noodle Soup – Rice Noodle served with strips of sirloin beef, sprouts, garlic, basil, scallions, cilantro in rich beef broth

*Quinoa Salad with Roasted Asian Pumpkin – Arugula, green onions, cilantro, sliced almonds, roasted pump- *Tofu and Snow Peas – Snow peas and bean sprouts stir-fried with steamed tofu kin and quinoa tossed with lime Thai salad dressing *Pumpkin Panang Curry – Panang curry sauce cooked with Asian pumpkin, broc*Paradise Ginger – Fresh ginger stir-fried with carrots, coli, carrots, zucchini, bell peppers, basil, and your choice of meat or tofu onions, scallions, bell peppers, celery, mushroom, and *Drunken Noodle – Wide rice noodle stir-fried with egg, onions, bell peppers, your choice of meat or tofu tomatoes, basil, and your choice of meat or tofu. *Sesame Noodle – Marinated noodle cooked with tomatoes, onions, bean sprouts, and your choice of meat or tofu

*Pineapple Fried Rice – Jasmine rice fried in curry powder with egg, onions, cashew nuts, raisins, pineapple, and your choice of meat or tofu

COURSE FOUR – Choose ONE: Coconut Cake or Chocolate Pudding * Vegetarian friendly

COURSE FOUR – Choose one: Mini Coconut Cake or Mini Vanilla Crème Brûlée * Vegetarian friendly 50 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

WRIGHTSVILLE BEACH Bluewater Grill

4 Marina Street, Wrightsville Beach • (910) 256-8500 www.bluewaterdining.com Bluewater is excited to be apart of ERW this year and invites you to enjoy the spectacular panoramic views of Wrightsville Beach’s Intracoastal Waterway. Watch boats cruise past your table and relax to the sound of sail masts lightly tapping at the nearby marina, all while enjoying the casual American menu.

2-COURSE LUNCH: $10.99 PER PERSON COURSE ONE—CHOOSE ONE:

Panko and Parmesean Fried Artichoke Hearts with lemon and garlic aioli Crab-stuffed Mushroom Caps with herb drawn butter COURSE TWO—CHOOSE ONE:

Fried Green Tomato BLT — Served on Texas Toast with housemade pimiento cheese. Served with skinny fries.

Honey-Bourbon BBQ Chicken Sandwich — Grilled chicken, smoked gouda cheese, lettuce, tomato, honey bourbon BBQ sauce and

bacon on a toasted ciabatta roll. Served with skinny fries.

3-COURSE DINNER FOR TWO: $39.99 COURSE ONE—CHOOSE ONE TO SHARE:

Panko and Parmesean Fried Artichoke Hearts with lemon and garlic aioli Crab-stuffed Mushroom Caps with herb drawn butter COURSE TWO—CHOOSE ONE:

Basil and Garlic Rubbed Pork Chops with Balsamic Glaze — Two center cut pork chops marinated in basil, garlic and lemon juice and

grilled. Served with mashed potatoes, grilled asparagus and drizzled with balsamic glaze.

Grilled Hanger Steak with Roasted Corn and Poblano Salsa — Served over mashed potatoes with sauteed baby greens.

Shrimp and Linguini Pomodoro with Basil and Lemon — Large shrimp sauteed in white wine, tomatoes and garlic with linguini and

fresh basil.

COURSE THREE—CHOOSE ONE TO SHARE:

Pumpkin Spice Cheesecake Granny Smith Apple Cobbler a la mode

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

51

WRIGHTSVILLE BEACH Oceanic

703 South Lumina Avenue • (910) 256-5551 www.oceanicrestaurant.com Oceanic is the only restaurant in Wrightsville Beach situated on the beach overlooking the pristine Atlantic Ocean. Dine with the waves and enjoy the newly restored Crystal Pier with all of it’s fishing-pier glory. Enjoy the wonderfully fresh seafood, exciting land-lover dishes and breathtaking views.

2-COURSE LUNCH: $11.99 PER PERSON

3-COURSE DINNER: $29.99 COUPLE

COURSE ONE—CHOOSE ONE:

COURSE ONE—CHOOSE ONE:

Shrimp Bisque

Coconut Chili Shrimp tostada- Four jumbo shrimp breaded with coconut, deep fried, and tossed in a sambal chili sauce.

Served on crispy tortilla with guacamole and pineapple salsa.

House salad COURSE TWO—CHOOSE ONE:

Tempura Fish Tacos- Crispy white fish dipped in beer batter, served in flour tortillas with red cabbage, Monterey jack cheese, Pico de Gallo, and cilantro lime aioli, served with confetti rice.

Sunburned Chicken Flatbread- Spicy breaded chicken baked on crispy flatbread with mixed bleu and mozzarella cheeses, crispy fried shallot, our signature sunburn sauce, and finished with bourbon honey.

House-made Salmon Burger- Fresh salmon ground and mixed with egg, bread crumbs, lemon, and fresh herbs. Served on bun with Romaine, roasted red peppers, lemon aioli, and red onion. Served with kettle chips.

Buffalo Shrimp and Sausage Dip- A blend of fontina, American, and cream cheeses mixed with Andouille sausage, red bell pepper, chopped shrimp, and spices. Served with tortilla chips for dipping.

COURSE TWO—CHOOSE TWO:

Shrimp and potato Fusilli-Sautéed shrimp, roasted red peppers, charred asparagus, red onion tossed with a sweet potato cream sauce and corkscrew pasta. Finished with goat cheese and toasted cashews.

Pan seared pork chop- A generous portion of bone in pork chop pan-seared and glazed with honey bourbon sauce.

Topped with roasted local corn and served with BBQ Lentils.

Blackened Mahi over Chilled Gazpacho- A 6 oz. portion of Mahi blackened with our house made rub and served over cilantro lime noodles and chilled chipotle gazpacho.

COURSE THREE—CHOOSE ONE:

TarHeel Pie • Key Lime • Tiramisu Cheesecake 52 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

WRIGHTSVILLE BEACH South Beach Grill

100 South Lumina Avenue • (910) 256-4646 www.southbeachgrillwb.com South Beach Grill welcomes guests with consistent, creative cuisine served in a friendly, casual atmosphere.

Enjoy a great burger outside on our patio for lunch, or experience the unique, eclectic, regional dinners crafted by Chef James Rivenbark. His menu highlights the bounty of fresh coastal Carolina seafood. Serving southeastern NC for 17 years, South Beach Grill overlooks the scenic anchorage on Banks Channel, located on beautiful Wrightsville Beach, North Carolina, located across from the public docks at Wynn Plaza. The restaurant is accessible by boat!

GF=Gluten Free • No substitutions allowed; does not include gratuity.

2-COURSE LUNCH: $12.95 PER PERSON

3-COURSE DINNER: $29.95 PER PERSON

COURSE ONE – CHOOSE ONE:

COURSE ONE – CHOOSE ONE:

New England Clam Chowder — Creamy chowder, filled with fresh clams, potatoes and onion.

Autumn Duck and Dumpling Soup — Topped with duck confit and fresh blackberry reduction.

Autumn Duck and Dumpling Soup — Topped with duck confit and fresh blackberry reduction.

House Cured Sockeye Salmon – Grain mustard, pickled onions, blue corn chips. (GF)

Chef’s Soup of the Day — Please, ask your server.

Southern Comfort Salad — Fresh spinach tossed with warm balsamic vinaigrette,red onion, bacon, crispy fried black eyed peas, and mushrooms.

COURSE two – CHOOSE ONE: NC Trout Reuben Sandwich – Smoked, farm-raised trout out of Asheville, NC, served with sauerkraut, 1000 Island dressing, Swiss cheese, and served on Rye bread.

Mills Family Farms Burger – Organic hormone free beef from Mooresville, NC, topped with spicy tasso ham BBQ sauce, Swiss cheese, and served on a hot and spicy Kaiser bun.

COURSE two – CHOOSE ONE: NC Trout — Local sweet potato and roasted corn hash, roasted garlic infused oil, and crispy fried leeks. (GF) Local Fresh Seasonal Catch — Served with Cajun mac ‘n’ cheese with spicy tasso ham and gorgonzola cheese.

“Carolina Osso Bucco” — Slow-roasted, falling off the bone tender, NC pork shank over gorgonzola whipped potatoes, braised Brussels sprouts and cabbage.

Duck Duo - Sriracha chili, maple-glazed duck breast and a confit duck leg, atop shitaki and portabella mushrooms, finished with a duo of sauces: late harvest grape and cherry gastrique.

COURSE THREE – CHOOSE ONE: Homemade Pumpkin Pie — Topped with vanilla cider reduction, candied pecans and chantilly cream.

Chocolate Flourless Tort — Served wiuth a blackberry reduction. (GF)

www.encorerestaurantweek.com | OCTOBER

22-29, 2014 | ENCORE RESTAURANT WEEK GUIDE

53

WRIGHTSVILLE BEACH Lighthouse Beer & Wine 220 Causeway Drive • (910) 256-8622 www.lighthousebeerandwine.com

Lighthouse Beer and Wine was founded by Jason Adams in 1998. While working to put himself through college, Jason acquired a strong background in wine.

Following graduation from ECU in 1995, he moved to Wilmington. After a years of working three jobs, he constructed a business plan, sold most of his belongings (including his boat), and took out a loan to open a store that contributed to the booming success of craft beer in Wilmington. Today his one-stop shop includes everything from cheap domestic beer, to high end champagne, to craft NC brews, specialty wines and so much more!

LIGHTHOUSE FLIGHT NIGHT: WEDNESDAY, OCT. 22 $5 OFF Beer Flights (four 5oz beers)

Sample our draft selection with a customized flight designed just for you--mix and match for yourself or let us make your perfect assortment.

(Special runs all day)

FLAVORS OF FALL WINE & FOOD PAIRING WEDNESDAY, OCT. 26, 4-8 P.M. $20 for 5 flavorful fall hors d’oeurve, thoughtfully paired with 5 wines!

15% off bottles of wine from the evening!

Hors d’oeuvres presented by Culinary Creations!

Reservations accepted at Lighthouse Beer and Wine: 910-256-8622

54 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 22-29, 2014 | www.encorerestaurantweek.com

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