SPRING RESTAURANT WEEK 2018 by Wilmington Media

SPRING RESTAURANT WEEK GUIDE eat. drink. indulge!

encoreâ&#x20AC;&#x2122;s Wilmington

April 4 - April 11, 2018

SPRING RESTAURANT WEEK

Food from Oceanic. Photo courtesy of LM Restaurants. www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 1

DOWNTOWN

ANNE BONNY'S BAR AND GRILL 106 S. Water St. • (910) 547-3609 www.annebonnyswilmington.com

Located on a barge along the riverwalk in downtown Wilmington, Anne Bonny's Bar and Grill specializes in Calabash-style seafood, shareable appetizers, and classic burgers and sandwiches. Our full bar features frozen cocktails, local draft beer, and excellent wines. Built upon an existing barge, our restaurant provides a casual, open-air waterfront atmosphere like no other along the Cape Fear. Locals and tourists alike can enjoy live music, breathtaking sunsets, delicious food, and outstanding cocktails, all in the heart of downtown Wilmington. Anne Bonny's Bar and Grill has become a downtown Wilmington favorite since opening in May 2017. Stop by and you'll find out why.

LUNCH FOR TWO: $19.99 Served with coleslaw and French fries

COURSE ONE - CHOOSE ONE: Fried Pickles — Crispy panko-coated pickle chips, served with ranch dressing Chips and Salsa — Freshly made tortilla chips, served with salsa Buffalo Chicken Dip — Creamy buffalo chicken dip served with fresh tortilla chips and celery sticks

COURSE TWO - CHOOSE ONE: Chicken Sandwich — Marinated, all-natural grilled chicken on brioche, with lettuce, tomato and onion Hot Dog — All-beef frank on a fresh, top-split bun, with choice of toppings Grouper Sandwich — Calabash-style, crispy fried grouper, piled on brioche with tartar, lettuce and onion Burger — 1/4 lb. Angus beef patty on brioche, with lettuce, tomato, onion, and cheddar or pepper Jack

DINNER FOR TWO: $28.99 Served with coleslaw and French fries

COURSE ONE - CHOOSE ONE: Fried Pickles — Crispy panko-coated pickle chips served with ranch dressing. Chips and Salsa — Freshly made tortilla chips served with salsa Buffalo Chicken Dip — Creamy buffalo chicken dip served with fresh tortilla chips and celery sticks

COURSE TWO - CHOOSE TWO: Fish and Chips — Half-pound Calabash-style, crispy fried grouper, served with tartar sauce Shrimp Basket — Half-pound Calabash-style, crispy fried shrimp, served with tartar sauce Wing Basket — Buffalo, garlic buffalo, garlic and herb, mango habanero, barbeque, or sweet chili Oyster Basket — Dozen Calabash-style, crispy fried oysters, served with cocktail sauce 2 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

CAPRICE BISTRO

DOWNTOWN

10 Market St. • (910) 815-0810 www.capricebistro.com

Again taking Best French Restaurant since 2010, Caprice Bistro is back for restaurant week. Word to the wise: Make reservations early. Booked practically every night of the week, Caprice’s threecourse meals during restaurant week cannot be beat. The consistent level of quality food makes it top-notch, thanks to Chef Moity’s superior choice of appetizers, entrees and desserts, all chocked full of a divinity of flavors. Their escargot, duck confit and profiteroles will send anyone into food-coma heaven. Paired with great wine or champagne and fabulous company, it will become one of many highlights of restaurant week. Open daily at 5 p.m.

3-COURSE MEAL: $29.95 PER PERSON COURSE ONE - CHOOSE ONE:

Salade du jour — Salad of the day (varies daily) Frog Legs — Fried with Provencal vinaigrette Faux Gras — Duck liver mousse Escargots — Blue cheese, garlic cream sauce

COURSE TWO - CHOOSE ONE: Beef Short Ribs Bordelaise — Braised in red wine sauce Poisson “du jour” — Fish of the day (varies daily) Asiette Bohemienne — Pork, duck, sausage and bacon with cabbage Waterzooi — Seafood casserole (house specialty)

COURSE THREE - CHOOSE ONE: Le Dessert “ du jour”

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 3

DOWNTOWN

CIRCA 1922

8 N. Front St. • (910) 762-1922 www.circa1922.com Circa 1922 is located at 8 N. Front St. in historic downtown Wilmington. They are open for dinner 7 days a week, beginning at 5pm. Full menus and other information may be viewed online at www. circa1922.com. Reservations can be made by calling the restaurant at 910-762-1922 or thru www.Resy.com.

3-COURSE MEAL: $23.95 PER PERSON COURSE ONE - CHOOSE ONE: Circa Organic Greens — Pear, candied walnuts, tempura Danish bleu, shallot vinaigrette Classic Caesar — Romaine hearts, Parmesan crostini, chives

COURSE TWO - CHOOSE ONE: Crispy-Skin Organic Salmon — Beets, leeks, apples, horseradish, matcha Crispy Duck Confit — Creamed collards, roasted yams, lime Free-Range Fried Chicken — Hoppin’ John, collard greens, Great Grandma’s chow-chow Eggplant Rollantine — Italian cheeses, tomato sauce Hanger Steak — Smoked butternut squash puree, chimichurri

COURSE THREE: Chef’s Specialty Dessert 4 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

DRAM + MORSEL

DOWNTOWN

33 S. Front St. • (910) 833-5999 www.dramandmorsel.com

Designed to incorporate the appeal of industrial elegance, a communal atmosphere, and a relaxed, more connected dining experience. The concept was inspired by the aura of metropolitan boutique hotel lobbies. D+M’s elegantly informal setting coupled with craft cocktails, and shared plates, inspired by multifarious cuisine, infuses the culture of community, intimacy, and connection that casually sharing meals together evokes. D+M is a place to relax as though you were at home, and have dinner and cocktails as though you were somewhere else altogether. Closed Mon. and Tues. Open Wed. - Thurs., 5 p.m. – 10 p.m.; Fri. – Sat., 5 p.m. – 12 a.m.; and Sun. 1 a.m. – 10 p.m.

4-COURSE MEAL: $30 PER PERSON Below is a mock menu only; items will be different during restaurant week.

COURSE ONE: CHOOSE ONE SNACK Pretzel Bites — Oven-roasted, sherry-malt vinegar reduction, smoked Gouda cheese sauce Beet Terrine — Red and golden beets, goat cheese, smoked beet crema, pickled mustard seed Baked Brie — Oven-baked brie in golden puff pastry, apple-jalapeño chutney, arugula Deep Fried Cauliflower — Cauliflower florets, Parmesan gremolata, smoked Gouda ranch

COURSE TWO: CHOOSE ONE GREEN Panazanella — Arugula, carrot, onion, cherry tomato, goat cheese, smoked tomata vin, grilled bread Spinach — Baby spinach, pickled onion, goat cheese, chopped egg, war, bacon vin Hot Caesar — Grilled romaine wedge, shaved Manchego, crispy fried onions, spicy caesar dressing

COURSE THREE: CHOOSE ONE STAPLE/BITE Ribs — Dry-spice rubbed pork ribs, cooked low and slow, vinegar slaw, white BBQ sauce Spicy Prawns — Marinated grilled prawns, cucumber-cilantro aioli Colossal Crab Cakes — Colossal lump crab bound in lemon aioli and tossed in fresh breadcrumbs, zucchini slaw, remoulade Grilled Hanger Steak — Marinated 6-ounce hanger steak, duck fat-grilled baguette, chipotle aioli, sea salt

COURSE FOUR: CHOOSE ONE TREAT Cheesecake — With blueberry coulis Chocolate Peanut Butter Torte — With Marcona almond butter

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 5

DOWNTOWN

ELIJAH’S

2 Ann St. • (910) 343-1448 www.elijahs.com Elijah’s is an American Grill and Oyster Bar located on the Cape Fear River, downtown Wilmington, NC. We offer indoor & outdoor dining options as well as event space for everything from small business lunches to large events of 250 people or more. Enjoy ½ priced oysters Monday-Thursday from 4 p.m. - 6 p.m., live music on Thursdays from 6 p.m. - 9p.m. (in season), & live music every Sunday from 11:30 a.m. - 3 p.m. Open 7 days a week from 11:30 a.m. - 9/10 p.m. on the weekends.

elijah’s Casual American Grill and Oyster Bar on the Cape Fear River

2-COURSE LUNCH: $18 PER PERSON COURSE ONE - CHOOSE ONE:

Strawberry Salad — Mixed greens, fresh strawberries, candied pecans and goat cheese crumbles, Champagne vinaigrette Mediterranean Salad — Mixed greens, Roma tomatoes, English cucumber, parsley, turmeric, fresh lemon juice Oyster Mignonette — 4 local oysters with choice mignonette: Champagne - shallots, parsley, salt, pepper, sugar; Tarragon/ mustard mignonette - mayonnaise, Dijon mustard, yellow mustard, fresh tarragon, salt, pepper; or Lemon Granita - Fresh squeezed lemon juice, red-wine vinegar

COURSE TWO - CHOOSE ONE:

Portobello Mushroom Sandwich — Grilled potobello, arugula, Dijon aioli, leaf lettuce, tomato, red onion, French baguette Salmon Cake Sandwich — House-made salmon cake, leaf lettuce, beefsteak tomato, red onion, and house remoulade

3-COURSE DINNER: $30 PER PERSON COURSE ONE - CHOOSE ONE:

Strawberry Salad — Mixed greens, fresh strawberries, candied pecans and goat cheese crumbles, Champagne vinaigrette Mediterranean Salad — Mixed greens, Roma tomatoes, English cucumber, parsley, turmeric, fresh lemon juice Oyster Mignonette — 4 local oysters with your choice mignonette. (Champagne mignonette - shallots, parsley, salt, pepper, sugar, Tarragon/mustard mignonette - mayonnaise, Dijon mustard, yellow mustard, fresh tarragon, salt, pepper, Lemon Granita - Fresh squeezed lemon juice, red wine vinegar)

COURSE TWO - CHOOSE ONE:

Salmon Cakes — 2 house-made salmon cakes oven roasted over rice pilaf and green beans Jerk Pork Tenderloin — North Carolina pork tenderloin, Caribbean jerk seasons, over cilantro risotto, with mango salsa

COURSE THREE - CHOOSE ONE:

Mixed Berry Crepe — House-made crepes with English cream, with mixed-berry compote and powdered sugar

6 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

THE FORTUNATE GLASS

DOWNTOWN

29 S. Front St. â&#x20AC;˘ (910) 399-4292 www.fortunateglass.com

The Fortunate Glass is an intimate venue, showcasing globally sourced wines, plus creative small plates and craft beers. The serene ambiance is created by A beautiful wall mural, elegant glass tile bar, castle-rocked walls, and intimate booths. There are wines from all regions, with 60 by the glass and 350 available by the bottle. The food menu consists of numerous small plates, fine cheeses, cured meats and decadent desserts that will complement any wine selection. Fortunate Glass offers weekly free wine tasting Tues., 6 - 8 p.m.; however, there will be no wine tasting during restaurant week. Small plates, and wine and beer specials. Hours: Closed Mon., Tues. - Thur., 4 p.m. - midnight; Fri., 4 p.m. - 2 a.m.; Sat., 2 p.m. - 2 a.m.; Sun., 2 p.m. - midnight.

Chef Ryan O'Janpa

3-COURSE MEAL: $38 PER PERSON Restaurant week diners will get 3 small plates with 3 half-glass wine pours. Reservations required due to limited seating: 910-399-4292.

COURSE ONE - ITALY: Prosciutto di Parma & BellaVitano Cheese + Ferrari Brut Rose, Trento, Italy

COURSE TWO - SPAIN: Tamales with Corn Masa, Mole & Fresh Crema + Bodegas Godeval Godello, Valdeorra, Spain

- or Paella with Duck, Chorizo, Saffron Rice & Romesco + Vina Coterro Crianza, Rioja, Spain

COURSE THREE - FRANCE: Flourless Chocolate Torte with Candied Bacon + Laurent Combier Crozes-Hermitage, Rhone Valley, France Doesn't include tax or gratuity â&#x20AC;˘ Vegetarian options available www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 7

DOWTOWN

THE LITTLE DIPPER 138 S. Front St. • (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 for the most decadent flavor. Here, the taste buds are treated to a simultaneous rush. Over many seasons of encore's Wilmington Restaurant Week, the Little Dipper’s menu has provided a steal of a deal. Each season becomes allthe-more exciting, making Little Dipper affordable, fun and oh-so entertaining for everyone—and guaranteed to be unlike any other meal in town. Open at 5 p.m. daily for restaurant week.

FLIGHTS AND MULES ON SPECIAL

Wine Flights — $15 flights of three, served with sweet-and-savory nibbles Funky Bubbles — Vissi Prosecco, Jacques Pelvas Sparkling Rosé, Villa Maria Bubbly Sauvignon Blanc Cool Whites — Encostas do Lima Vinho Verde, Angeline Sauvignon Blanc, Carne Humana White Blend Pretty in Pink — Stellenbosch Petit Verdot Rosé, Ercavio Tempranillo Rosé, Jacques Pelvas Sparkling Rosé Seeing Red — Cloudfall Pinot Noir, A L’Ombre des Fontaines Côtes du Rhône, Palacios Remondo La Vendimia Rioja Craft Beer Flights — $8 flights of four; list varies, ask server for daily selections Mules From Around the World — $7, made with muddled limes and ginger beer, and choice of liquor: Tito’s, Stoli, Jameson, Captain Morgan, Kentucky rye whiskey, or José Cuervo

FOUR-COURSE DINNER FOR TWO: $50 PER COUPLE -OR- FOR ONE: $26 PER PERSON COURSE ONE – CHOOSE ONE:

Cheese Fondue — Switzerland’s original, cheddar ale, fontina-basil, havarti-dill, Baja cheddar, or Tuscan sun-dried tomato

COURSE TWO – CHOOSE TWO: Salad or Soup — Chef’s, Caesar, spinach harvest, mushroom salad, garden salad, or soup of the day

COURSE THREE – CHOOSE THREE-FOR-ONE ENTREE OR FOUR-FOR-TWO ENTREES: *Add $1 for designated options

COURSE FOUR – CHOOSE ONE: *To be shared by the table Timeless Chocolate Fondue — Served with strawberries, bananas, pineapple,

marshmallows, pretzels, and cream puffs 8 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

NIKKI’S FRESH GOURMET & SUSHI DOWNTOWN

DOWNTOWN

16 S. Front St. • (910) 772-9151 www.nikkissushibar.com

For nearly two decades Nikki’s in downtown Wilmington has been a staple and favorite for locals and visitors alike. Their sushi chefs maintain the highest standards in freshness and quality, from ordering to preparation of classic sushi rolls and unique appetizers, entrees and speciality rolls. Sushi not your thing? They also have a menu featuring teriyaki entrees, Bento boxes, American-style sandwiches and wraps, and a full vegetarian menu. Come see their remodel and beautiful mural painted by local artist, Janette Hopper. Mon. - Thurs., 11am-10pm. Fri.-Sat., 11 a.m. - 11 p.m. Sun., noon - 10 p.m. Last call on food 15 min. prior to closing.

4-COURSE DINNER: $25 PER PERSON COURSE ONE - CHOOSE ONE: Soup or Salad — Choice of miso soup, ginger salad, seaweed salad, or kani salad

COURSE TWO - CHOOSE ONE: Appetizer — Edamame, pork gyoza, vegetable gyoza, shumai, or yellowtail jalapeño bites

COURSE THREE - CHOOSE TWO Choose one regular roll and one specialty roll!

Regular Rolls — California, Philadelphia, spicy tuna avocado, shrimp tempura, Alaskan, or spicy lump crab Cali Specialty Rolls — Angel Hair, Black Tiger, Rockstar, Tuna Volcano, Super Crunch, or My Yoshi

COURSE FOUR: Japanese Mochi Balls — Pounded sticky rice with an ice-cream filling, in a variety of flavors www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 9

DOWNTOWN

ON A ROLL

125 Grace St. • (910) 622-2700 Roll on into OAR—a fusion of American-Jewish-Italian deli fare, interspersed in seasonal specialties with a Southern accent. Every customer will receive freshly made-to-order sandwiches, wraps and salads, with the freshest of ingredients, all to ensure top quality. And when the place is hopping, it is well worth the wait. Whether choosing to dine in or take out—we deliver!—On a Roll is the downtown deli to enjoy homemade grub. Come make us your favorite! Open Mon-Sun., 11 a.m. - 4 p.m. 24-hour catering available.

2-COURSE LUNCH: $12 PER PERSON Includes choice of beverage (Coke products, La Croix, fresh-brewed tea) and a sweet treat

CHOOSE A SANDWICH: Island Chick —Homemade chicken salad made with OAR's famous “Minshew Million Dollar Pickles,” in a wrap of your choice, sharp cheddar cheese, mesclun greens, and freshly sliced pineapple for a tropical twist (gluten-free available) Fried Bologna & Pimento Cheese — OAR’s pimiento cheese, interwoven with fried bologna on a bed of thinly shredded iceberg, topped with sliced tomato, served on Brioche and toasted to perfection. You have got to try this! Veggie Philly — Medley of grilled mushrooms, zucchini, sweet peppers, and onions gooey melted jalapeño havarti ,and topped with jalapeño crisps, served on a wheat baguette with horseradish pub sauce Vegan option: Try with Daiya shreds on Dave’s Killer Bread

CHOOSE A FRESH-MADE SIDE: Ma Sally’s Potato Salad — Gluten free Greek Pasta Salad—Topped with feta Broccoli Salad — Gluten free and vegetarian 10 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

PADDY'S HOLLOW RESTAURANT & PUB

DOWNTOWN

10 Walnut St. • (910) 762-4354 www.paddyshollow.com/

Since 1982 Paddy's Hollow has embodied the nostalgia of an era when sailing ships brought the treasures of the world to the busy seaport town of Wilmington. They are located downtown in the historic Cotton Exchange and remain a favorite of locals and tourists alike. Open Mon. - Thur. 11 a.m. to 9:00 p.m., Fri. & Sat. 11 a.m. - 9:30 p.m., Sun. 11 a.m. - 5 p.m.

Menu 3-COURSE MEAL: $18 PER PERSON COURSE ONE - CHOOSE ONE: House Salad — Fresh lettuce mix, tomato, cucumber, onion, mixed cheese, and croutons with choice of dressing (Honey mustard, blue cheese, ranch, fat-free ranch, sun-dried tomato vinaigrette, sesame ginger, balsamic and olive oil, or Greek vinaigrette with feta and black olives)

Guinness French Onion Soup — Melted provolone and Swiss cheese over toasted croutons Creamy Crab Bisque — Made with lumb crab and sherry

COURSE TWO - CHOOSE ONE: 1/2 Rack Ribs — Fall off the bone baby-backs, served one of three ways—dry, sweet and tangy BBQ or hickory smoke BBQ sauce—with choice of fries, steamed veggies, mashed potatoes, or mac 'n' cheese. Portabello Chicken — Chicken Breast, seasoned and grilled with sautéed baby Portabella mushroom, covered with cream sauce and a hint of mustard and tarragon, topped with green onion Fish & Chips — Freshly battered and golden fried fish, served with French fries, coleslaw and choice of side

COURSE THREE: Paddy's Irish Bread Pudding — Served with whiskey caramel sauce www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 11

DOWNTOWN

PILOT HOUSE 2 Ann St. • (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 Wilmington’s most treasured experiences. Open Sun. - Thurs., 11 a.m. - 9 p.m.; Fri. and Sat., 11 a.m. - 10 p.m.

2-COURSE LUNCH: $16 PER PERSON COURSE ONE - CHOOSE ONE: Lobster & Mushroom Crepe — Served with brandy cream Crab & Corn Fritters — Served with red pepper aioli

COURSE TWO - CHOOSE ONE: Bacon-wrapped Scallops — Served with mango chutney Southern Meatloaf Sandwich — Served on sourdough

3-COURSE DINNER: $65 PER COUPLE Includes a bottle of house wine

COURSE ONE - CHOOSE ONE: Lobster & Mushroom Crepe — Served with brandy cream Crab & Corn Fritters — Served with red pepper aioli

COURSE TWO - CHOOSE ONE: Bacon-wrapped Scallops — Served with mango chutney Southern Meatloaf — Served garlic mashed potatoes and sautéed green beans Sea Bass en Papillotte — Fennel, carrots, and potatoes

COURSE THREE - CHOOSE ONE: Pineapple Upside-down Cake or Homemade Chocolate Pudding 12 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

RUTH’S CHRIS STEAK HOUSE

DOWNTOWN

301 N. Water St. • (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 premium cuts of meat, cooked to perfection and served with family-style sides just as tempting. Reserve a seat for Encore Restaurant Week today, as they continue packing it out through every seasonal event. Lounge opens at 3 p.m. daily. Dinner served: Sunday 12 p.m. - 9 p.m.; Mon.-Thurs., 5 p.m. - 10 p.m.; Fri. and Sat., 5 p.m. - 11 p.m.

3-COURSE MEAL: $35 PER PERSON COURSE ONE - CHOOSE ONE:

Louisiana Seafood Gumbo — Andouille sausage, shrimp, crab meat Steak House Salad — Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions Caesar Salad — Fresh romaine hearts, Romano cheese, creamy Caesar dressing, shaved Parmesan, freshly ground black pepper

COURSE TWO - CHOOSE ONE: Petite Filet — Tender, corn-fed Midwestern beef, broiled to your liking Pork Loin — Premium reserve cut that is flavorful and juicy Stuffed Chicken Breast — Oven-roasted, free-range double chicken breast, garlic-herb cheese, lemon butter Salmon Filet — Broiled to your liking

COURSE THREE: Chocolate Sin Cake — Made with chocolate and espresso Apple Crumb Cheesecake — Made in house Restaurant Week 2-3-4 Bonus: ADD ANY SIDE, $2 OFF ADD ANY DESSERT, $3 OFF ADD ANY APPETIZER, $4 OFF *NO SUBSTITUTIONS* Tax & gratuity not included. Beverages are additional. Complete Ruth’s Chris dinner menu available.

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 13

DOWNTOWN

SAVOREZ

402 Chestnut St. • (910) 833-8894 www.savorez.com Here at Savorez, the name says it all. Spanish for "flavors," our team has worked to create delicious dishes and drinks, while drawing from traditional Latin American cuisine. We utilize fresh, local ingredients to create a colorful and unique dining experience, in a warm and relaxed atmosphere. Located just a few blocks away from the main stretch of downtown Wilmington, Savorez aims to combine fresh local flavors with a little Latin heat in a modern, urban environment. Mon.- Fri., 11:30 a.m. – 10:30 p.m.; Sat., noon - 10 p.m. Sun., 10 a.m. - 2 p.m.

3-COURSE MEAL: $25 PER PERSON COURSE ONE - CHOOSE ONE: Vegan Sweet Potato Empanada — Served with pineapple salsa, cilantro chimichurri Smoked Tuna Empanada — Served with oven dried tomatoes, ancho balsamic BBQ sauce, wholesome greens Chicken Tinga Empanada — Served with pickled shallots, citrus crema, cilantro

COURSE TWO - CHOOSE ONE: Tres Cochinitas — Mojo marinated pork tenderloin with black bean-bacon purée, crispy pork belly-two bean salsa, wilted greens, root vegetable escabeche Caliente Tuna — Blackened tuna with cilantro lime quinoa, pineapple salsa, balsamic glaze, roast grape tomatoes, avocado, pickled shallots Super Vegeta Comida — Grilled coconut confit sweet potatoes, pineapple curry-braised greens, soy-miso roast terra-vita mushrooms, ginger-carrot slaw, grape tomato salsa, pistachio gremolata

COURSE THREE - CHOOSE ONE: Guava-Cream Cheese Empanadas — Served with pineapple chutney, strawberry gastrique Imposter Foster — Fried sweet plantain with butter-rum sauce, coconut ice cream, sliced strawberries Vegan Coconut "Panna Cotta" — Served with chocolate-quinoa granola, raspberry gastrique, avocado, orange supreme 14 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

STEAM RESTAURANT AND BAR

DOWNTOWN

9 Estell Lee Pl. • (910) 726-9226 www.steamrestaurantilm.com

Steam is bringing American cuisine to Wilmington using locally sourced goods and ingredients. With an extensive wine and beer selection, plenty of cocktails, indoor/ outdoor seating, and beautiful views of the Cape Fear River, Steam is the area's new go-to restaurant. Reservations recommended. Open daily 11 a.m. - 11 p.m.

2-COURSE LUNCH FOR $14 PER PERSON COURSE ONE - CHOOSE ONE:

Blue Crab and Corn Chowder — House-made creamy corn chowder with local blue crab Mixed Baby Lettuce Salad — Roasted heirloom beets, dried cranberries, candied walnuts, NC chevre, apple cider vinaigrette

COURSE TWO - CHOOSE ONE: Roast Beef and Mushroom Dip — Thinly-shaved roast beef, foraged mushrooms, and provolone cheese on toasted baguette, served with roasted mushroom jus and house chips Burger Burger — Two quarter-pound griddled patties, American cheese, house bread and butter pickles, sliced onion, secret sauce, on an everything brioche bun, and served with hand-cut fries Pan Seared Carolina Crab Cake — Fresh jumbo lump crab, soft herbs and spices, braised collard greens, and roasted garlic, with malt vinegar aioli

3-COURSE DINNER: $32 PER PERSON COURSE ONE - CHOOSE ONE:

Blue Crab and Corn Chowder — House-made creamy corn chowder with local blue crab Oysters Wilmington — Fried Carolina oyster, country ham, creamed leeks, béarnaise Pimento Cheese and Pickles — Almost-famous pimiento cheese, with seasoned pickles, and served with fried bread

COURSE TWO - CHOOSE ONE: Diver Scallops — Pan-seared diver scallops, roasted cauliflower and Brussels sprouts, with grapefruit-honey beurre blanc Steak Frites — 8-ounce New York-strip and hand-cut fries, served with your choice of English Stilton cream or Bourbon peppercorn demi glace Sauteed Shrimp — Carolina prawns, served with a crispy grit cake, and pimiento cheese Mornay

COURSE THREE - CHOOSE ONE: Maple Berry Crumble a la mode | Banana Pudding with toasted Italian Meringue Chocolate Espresso Pudding — Chantilly cream and strawberry www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 15

DOWNTOWN

YO SAKÉ

33 S. Front St. • (910) 763-3172 www.yosake.com With a menu that touts Asian fusion food across the board, YoSaké appeals to the sushi-loving, vegetarianloving and food-in-general-loving crowd. Their menu varies and offers 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 regular 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, YoSaké has become a destination for the hip, the foodies and almost all Wilmingtonians. Restaurant Weekers need to mark it on their muststop list. Open Sun. - Thurs., 5 p.m. - 10 p.m.; Fri. and Sat., 5 p.m. - 12 a.m.

Menu 4-COURSE MEAL: $28 PER PERSON COURSE ONE - CHOOSE ONE:

Lemongrass Vegetable Soup — Local seasonal vegetables, coconut milk and cilantro Tomato Ginger Bisque — Served with fresh basil Miso Soup — Served with tofu and wakame House Salad — Mixed greens, ginger-carrot dressing and wontons, served with ginger dressing Asian Pear Salad — Mixed greens with Asian pears, carrots, and pear dressing

COURSE TWO - CHOOSE ONE:

Spicy Tuna Roll — Cucumber, roe and spicy mayo V-3 Roll — Vegetarian option, with cucumber, avocado and asparagus Chef-Selected Sashimi Flight — Served without rice Edamame — Served in the shell and lightly salted Firecracker Shrimp — Tempura shrimp tossed in spicy Shanghai sauce Green Curry Mussels — PEI Mussels with green coconut curry, bok choy, peppers BBQ Brisket Steam Bun — BBQ brisket with pickled vegetables

COURSE THREE - CHOOSE ONE:

Lo Mein — Wheat noodles, mixed vegetables, citrus, and soy sauce; choose tofu, chicken, beef, pork, or shrimp Teriyaki Grill — Fried rice and stir-fried veggies; choose tofu, chicken, salmon, tuna, pork tenderloin, petite filet, or shrimp) Pork Belly Ramen Bowl — Spicy broth, cabbage, carrots, kimchi, 6-minute egg Asian Short Rib — With sweet potatoes and roasted snow peas Spicy Generoll — Spicy tuna and cucumber inside, and yellowtail, avocado and salmon outside, topped with spicy mayo and scallions Ginormous Roll — Tuna, yellowtail, tilapia, salmon, and crab-stick, futomaki-style, tempura-fried, served with eel sauce and spicy mayo Pimp Shrimp Roll — Tempura shrimp and cream cheese inside, topped with ebi shrimp, avocado, Sriracha, tobiko, and sweet chili Farmhouse Roll — Seasonal vegetables, cucumber, sweet potato, cream cheese, avocado, and sweet chili

COURSE FOUR - CHOOSE ONE: Caramel Fried Cheesecake — Deep fried cheesecake wontons Coconut Ice Cream

16 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

A TASTE OF ITALY

MIDTOWN

1101 S. College Rd. • (910) 392-7529 www.atasteofitalydeli.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 20 years. The recipes have been passed down from generation to generation, and after one bite customers feel like they're home in mama's kitchen. Along with the hot and cold lunch menu, TOI carry a large variety of deli sides and made-fromscratch desserts. Plus, they sell a wide selection of imported groceries, from pasta to olive oils, and brands like Sclafani, Polly-O, Ferrara Torrone, and everything in between. Last but certainly not least, they can help make any occasion become a delicious Italian experience with catering or call-ahead ordering. Open Mon.-Fri., 8:30 a.m. - 8 p.m., Sat., 8:30 a.m. - 7 p.m.; Sun., 9:30 a.m. - 4:30 p.m.

3-COURSE MEAL: $12 PER PERSON Includes Italian bread

COURSE ONE - CHOOSE ONE:

House Salad — Romaine lettuce, fresh tomatoes, black olives, red onions, shredded red cabbage, and carrots, topped with a pepperoncini, and served with choice of dressing

COURSE TWO - CHOOSE ONE:

Chicken Parm Dish — Fresh fried chicken cutlet in our homemade sauce, covered with mozzarella and Romano cheese, over penne pasta or spaghetti Meatball Dish — Two deliciously huge meatballs, covered with sauce and Romano cheese, over penne pasta or spaghetti Chef’s Special of the Day — Ask at the deli counter or check out the blackboard

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 17

MIDTOWN, South Wilmington and wrightsville Beach ANTONIO'S PIZZA AND PASTA

3501 Oleander Dr. #2 (910) 228-5999 • 5120 S. College Rd. (910) 792-0000 7041 Wrightsville Ave. (910) 679-8386 www.antoniospizzaandpasta.com Serving fresh, homemade Italian fare in Wrightsville Beach, midtown and south Wilmington, Antonio’s Pizza and Pasta is a familyowned restaurant. They specialize in New York style-pizza and pasta, with daily specials during lunch and dinner. Their friendly wait staff ensures a top-notch experience, whether dining in, taking out or getting delivery. Their generous portions leave diners happily sated. Serving subs, salads, pizza by the slice or pie, pasta, and more, Antonio’s is open Sun.-Thurs., 11 a.m. - 9 p.m. and Fri.-Sat., 11 a.m. - 10 p.m. (Sun. open at 11:30 a.m.).

2-COURSE LUNCH: $10.99 PER PERSON COURSE ONE - CHOOSE ONE: Soups – Choose one of two offered daily Salad – Caesar or house

COURSE TWO - CHOOSE ONE: Chicken Marco – Chicken breast, sauteed with spinach, prosciutto and mozzarella cheese, in a sherry wine sauce, with choice of pasta Lasagna – Layered pasta with meat, marinara sauce, ricotta, mozzarella, and Parmesan cheeses Zuppa Da Clams – Clams in a white or red sauce over pasta

3-COURSE DINNER: $19.99 PER PERSON COURSE ONE - CHOOSE ONE: Soups – Choose one of two offered daily Salad – Caesar or house

COURSE TWO - CHOOSE ONE: Chicken Marsala – Chicken breast, sauteed with mushrooms, prosciutto, and Marsala wine sauce, served with choice of pasta Chicken or Veal Francaise – Dipped in a light egg batter, sauteed, and served with lemon butter and white-wine sauce, with choice of pasta Chicken Antonio – Chicken breast, sauteed with garlic, shrimp and white wine, topped off with a slice of mozzarella cheese, with choice of pasta Veal Cutlet - Breaded and topped with marinara sauce and mozzarella cheese, with choice of pasta

COURSE THREE - CHOOSE ONE: Cheesecake, Death by Chocolate or dessert of the day 18 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

CAROLINA ALE HOUSE

MIDTOWN

317-C College Rd. • (910) 791-9393 www.carolinaalehouse.com/our-restaurants/wilmington-nc/ Carolina Ale House is the place for food, sports and fun! A neighborhood place rooted in the community, CAH serves incredible, fresh house-made food, a ton of cold beers, and so many TVs, you could watch three games at once. They are open daily, 11:00 a.m. - 2:00 a.m.

2-COURSE LUNCH: $10 PER PERSON COURSE ONE - CHOOSE ONE:

Cup of Soup of the Day — Ask your server for the daily variety Side Garden Salad — Tomatoes, cucumbers, carrots, red onions, cheddar-Jack, and housemade garlic croutons over mixed greens, with choice of our housemade dressings (blue cheese, ranch, honey mustard, Greek, balsamic, chipotle ranch, Thai peanut)

COURSE TWO - CHOOSE ONE:

The Varsity Cheeseburger — Classic char-grilled cheeseburger with American cheese on a toasted brioche bun, served with beer-battered fries Asian Grilled Chicken Salad — Fresh mixed greens, seasoned grilled chicken skewers, Napa cabbage, cucumbers, sliced almonds, carrots, red peppers, mango salsa, crispy wontons, and Thai peanut dressing Classic Reuben — Lean corned beef, sauerkraut, Swiss cheese, and Thousand Island on toasted rye bread, served with beer-battered fries Turkey Club Wrap — Roasted turkey breast with smoked bacon, shredded lettuce, tomato, and pesto mayonnaise, served on a soft tomato basil tortilla, with beer-battered fries Chargrilled Chicken Tacos — Tacos stuffed with fresh chicken breast, housemade coleslaw, spicy pico de gallo, and chipotle ranch, served with Southwestern rice

3-COURSE DINNER: $20 PER PERSON COURSE ONE - CHOOSE ONE:

Beer-Battered Cheese Curds — Fried Wisconsin white cheddar bites with red pepper jalapeño jam Frickles™ — Fried dill pickle chips with housemade horseradish ranch

COURSE TWO - CHOOSE ONE:

Southwest Chicken — Grilled chicken breast, topped with guacamole, spicy pico de gallo, and crispy onion strings, with tomato gravy and Southwestern rice Chorizo Meatloaf — Savory chorizo sausage, ground beef, bacon, poblano peppers, and house seasonings, served with house mashed Yukon Gold potatoes, chipotle-bacon gravy, and crispy onion strings Grilled Chicken Apple Walnut Salad — Fresh julienned apples, walnuts, blue cheese crumbles, cucumbers, and craisins, on mixed greens with balsamic vinaigrette dressing

COURSE THREE - CHOOSE ONE:

Turtle Caramel Cheesecake — Creamy NY-style cheesecake with a graham-cracker crust, and topped with walnuts, caramel, and chocolate sauce Hot Chocolate Mud Pie — Warm housemade dark fudge brownie with Breyers® Cookies & Cream ice cream and whipped cream, topped with a table side pour of chocolate sauce www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 19

MIDTOWN

CASEY’S BUFFET

5559 Oleander Dr. • (910) 798-2913 www.caseysbuffet.com In Wilmington everyone knows where to go for Southern soul food: Casey’s Buffet, winner of encore’s Best Country Cookin’/Soul Food, Fried Chicken, 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’. Closed Mon. and Tues.; open Wed. - Sat., 11 a.m. - 9 p.m.; Sun., 11 a.m. - 8 p.m. Prices for Wed., Thurs., and Fri. lunch are $8.99 for adults, $8.19 for seniors and $4.79 per child. Wed. and Thurs. nights are $12.99 per adult. Sat. lunch is $9.99 per adult, $8.99 per senior and $4.79 per child. Fri. and Sat. dinner and all day Sun. prices are $13.99 per adult, $12.99 per senior and $5.99 per child.

ADULT DINNER BUFFET $13.99 PER PERSON Special dinner buffet feature: Oxtail served nightly! BBQ Pork • Pig Feet • Fried Chicken • Baked Chicken • Chicken 'n' Pastry • Catfish • Whiting • Clam Strips Fat Back • 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 and Gravy • Coleslaw • Potato Salad Pan-Fried Okra • Rolls Hushpuppies • Cheese Biscuits • Apple, Blueberry and Peach Cobblers Cherry Cheesecake • Banana Puddin' • Ice Cream

SPECIALS

Wednesday — BBQ pork chops (11 a.m. - 4 p.m.) • Meatloaf (11 a.m. - 9 p.m.) Chicken gizzards and chicken livers (11 a.m. - 4 p.m) • Beef ribs (4 p.m. - 9 p.m.) Thursday — Squash casserole (11 a.m. - 9 p.m.) • Brunswick stew (11 a.m. - 9 p.m) Baked spaghetti (11 a.m. - 4 p.m) • Hamburger steak (4 p.m. - 9 p.m.) • Devilled crab (4 p.m. - 9 p.m.) Friday — BBQ pork ribs with red sauce (11 a.m. - 4 p.m) • Fried shrimp (4-9) Devilled crab (4 p.m. - 9 p.m.) • Carved roast beef (4 p.m. - 9 p.m.) Saturday — Hot wings, fried pork chops and hamburger steak (11 a.m. - 4s p.m.) • Fried shrimp (4 p.m. - 9 p.m.) • Devilled crab (4 p.m. - 9 p.m.) • Carved roast beef (4 p.m. - 9 p.m.) Sunday — Turkey, ham, roast beef, BBQ chicken, dressing, oven-baked cornbread, and homemade biscuits 20 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

HOPS SUPPLY CO.

MIDTOWN

5400 Oleander Dr. • (910) 833-8867 www.hopssupplyco.com Hops Supply Co. is your new favorite hangout! We are a gastropub that serves up the best craft beers to compliment our culinary-inspired American fare, in a laid back, relaxed environment. We are open Mon. - Thurs., 10:57 a.m. – 10 p.m., Fri. - Sat., 10:57 a.m. - 11 p.m., and Sun., 9:57 a.m. – 10 p.m. Reservations are suggested for parties of 8 or more.

3-COURSE MEAL: $21.95 PER PERSON COURSE ONE - CHOOSE ONE:

Tomato-Basil Panzanella — Beefsteak tomatoes, mixed greens, basil, garlic croutons, and Parmesan Roasted Red Pepper Hummus — Served with vegetable crudité and crispy naan

COURSE TWO - CHOOSE ONE: Braised Short Rib Bolognese — Rich tomato sauce with carrots, onions and celery, topped with Parmesan cheese over cavatappi pasta Suggested beer pairing: Mother Earth Dark Cloud – Kinston, NC – 5.1% ABV. A dark brown lager with a toasted malt aroma overlapped with hazelnut and caramel

Roasted Chicken Breast (airline cut) — Served with Allagash White Ale enhanced pan jus and sweet corn succotash Suggested beer pairing: Spaten Lager – Munich, Germany – 5.2% ABV. Golden in color with body and balance between hops and a malty sweetness

COURSE THREE - CHOOSE ONE: Brownie Sundae — Vanilla ice cream, pretzels, Kit Kats, whipped cream, and beer fudge Strawberry Shortcake — Drop biscuit, vanilla ice cream, fresh strawberries, whipped cream www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 21

MIDTOWN

J MICHAEL’S PHILLY DELI

3501 Oleander Drive, Wilmington • (910) 763-6466 8232 Market Street, Wilmington • (910) 686-0070 609 Piner Rd., Wilmington • (910) 332-5555 www.phillydeli.com The Philly Deli celebrated their 38th anniversary in August 2017. Thier first store was located in Hanover Center—the oldest shopping center in Wilmington. Since, two more Philly Delis have been added: one at Porters Neck and one at Monkey Junction. The Philly Deli started out by importing all of their steak meat and hoagie rolls straight from Philadelphia. It’s a practice they maintain to this day. Come visit! Open 11:00 a.m. - 9:00 p.m. Monday - Thursday, 11:00 a.m. - 10:00 p.m. Friday - Saturday.

2-COURSE LUNCH: $10 PER PERSON Includes free beverage—Pepsi products or tea

COURSE ONE - CHOOSE ONE: Philly Cheesesteak/Chicken Steak/Veggie Steak — Our signature item with juicy chopped steak, piled

high on an Amoroso roll, with sweet grilled onions, and topped with our famous cheese sauce. Also available with chicken meat or Morningstar Farms veggie patty Italian Grinder/Hoagie — Fresh sliced ham, genoa, and cotto salami, topped with lettuce, tomato, onions, and oil and vinegar dressing on an Amoroso roll. Try it baked or cold! Reuben — A crowd favorite! Delicious corned beef, topped with Swiss cheese, sauerkraut, and Thousand Island dressing, grilled to perfection on rye Club Sandwich — Join the club! Sliced ham and turkey with white American cheese and topped with bacon, lettuce, tomato, and mayo on a double decker Chicken Tender Salad — Crispy and juicy chicken tenders, chopped and served on a bed of fresh lettuce, tomato, cucumbers, boiled egg, and croutons. Try it with our ranch!

COURSE TWO - CHOOSE ONE: Breaded Mushrooms — Mushrooms, breaded and deep fried until golden brown— delicious when dipped in our signature ranch Cheese Fries — Thick-cut steak fries, topped with our famous cheese sauce Fried Mozzarella — Delicious mozzarella, breaded and fried till crisp—great with our homemade marinara sauce Cheese Frips — Thin-sliced potatoes, fried crispy and golden, topped with our delicious cheese sauce Fried Pickles — Spicy breaded pickle spears with J Michael’s signature ranch dressing 22 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

JAMAICA’S COMFORT ZONE

MIDTOWN

417 S. College Rd., #24 • (910) 399-2867 www.jamaicascomfortzone.net

Tucked in the U-shape of University Landing, a block from UNCW, is Wilmington’s fave Caribbean restaurant, serving diners for over nine years. Familyowned and -operated, Jamaica’s Comfort Zone provides a relaxing atmosphere along with a blend of Caribbean delights. Guests have graced the eatery with numerous compliments over the years: “explosive Caribbean culinary experience”; “every year we are here on vacation—you are our first stop”; “flavors just dance in my mouth.” They serve mouthwatering classic dishes such as Brownstew chicken, curry goat, oxtail, and jerk pork, as well as vegetarian and select seafood options. Student meal options are $6.99, and catering options also available. Open Tues. - Fri., 5 - 9 p.m. and Sat. 11:45 a.m. - 9 p.m. Closed Sun. and Mon.

4-COURSE MEAL: $17 PER PERSON COURSE ONE - CHOOSE ONE:

Jamaican Beef Patty – Seasoned ground beef, tucked inside a flaky pastry, tinted golden yellow, with a mixture of seasonings, including turmeric Chicken Patty – Ground curry chicken, tucked inside a buttery pastry Vegetable Patty – Flavorful peas, carrots and broccoli inside a buttery pastry House Salad (GF) – Organic mix of lettuces, tiny chucks of peppers, onions and tomato

COURSE TWO - CHOOSE ONE:

Fish tea (GF – A spicy broth soup, laden with carrots, onions and chuncks of red snapper Jerk Chicken Wingettes (GF) – Baked wingettes, seasoned with a homemade blend of spices, like Scotch Bonnet peppers, pimiento, vinegar, and more Black Bean Salad (GF/V) – Bell peppers and red onions, seasoned with black beans, folded into a beautiful salad Homemade Chicken Soup – Seasoned chicken, cooked until it almost falls off the bone, complemented with chunks of carrots, potatoes, and homemade tiny spinner dumplings

COURSE THREE - CHOOSE ONE:

Cajun Shrimp Salad (GF) – Shrimp seasoned with a spice mixture, placed on a medley of organic mixed lettuces Jerk Chicken (GF) – Homemade marinade of spices, Scotch Bonnet peppers, pimiento, and vinegar Brownstew Pork (GF) – Seasoned and pan-seared, the pork is simmered in garlic, onions, carrots, and multicolored peppers Curry Chicken (GF) or Curry Vegetables(V) – A sauce of curry, turmeric, cumin, and coriander with hints of cinnamon Select two sides: rice and peas (GF/V), jasmine coconut rice (GF/V), steamed cabbage (GF/V), plaintain (GF/V)

COURSE FOUR - CHOOSE ONE:

Individual Brownie – Served with vanilla ice cream Pineapple Pudding Cake – Our ideal of what bread pudding tastes like: sweet, moist and filled with crushed pineapple Jamaican Hot Chocolate – Sweet spicy cocoa drink, topped with whipped crème Raspberry Berry Cherry Smoothie (GF/V) – Blend of organic raspberries, strawberries, cherries, blueberries, and orange juice GF – Gluten Free V - Vegetarian www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 23

MIDTOWN

LOS PORTALES TAQUERIA 1207 S. Kerr Ave. • (910) 799-5255 www.taquerialosportales.com

Taqueria Los Portales has been open since 2006, and serves street food from their heritage. It's a perfect stop for diners looking for a great traditional Mexican dinner, with fast service in a family friendly atmosphere! The variety of meats used to prepare their tacos is the characteristic that sets the taqueria apart from other Mexican restaurants! Open daily 10 a.m. - 9 p.m.

Menu DAILY SPECIALS

Taco Combo C — Three fresh corn tortilla tacos with your choice of meat filling, served with rice and beans

$6.99

Burrito Mexicano — A big burrito with your choice of meat filling stuffed with grilled onion, rice, beans, lettuce, pico de gallo, sour cream, and guacamole,

$8.50

Los Portales Burrito — A big burrito stuffed with marinated pork (al pastor), steak, grill cactus, grill onion, beans and rice, on the side lettuce, sour cream, and guacamole

$9.50

Torta Cubana — Sandwich stuffed with home made chorizo, marinated pork (al pastor), steak, ham and cheese, lettuce, tomato, avocado, onion and spread of sour cream

$9.99

24 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

MUNCHIES

MIDTOWN

419 S. College Rd., Unit 35 • (910) 798-4999 www.munchiesfoodco.com

MUNCHIES WILMINGTON, NC

FOOD COMPANY

The most unique restaurant in Wilmington is Munchies. Located adjacent to the UNCW campus, Munchies provides a new take on classic American fare. Selling items unavailable anywhere else—such as the famous “Fat Sandwiches," decadent milk shakes, and fried desserts—set Munchies apart. Iincredible flavor of traditional items, such as burgers and wings, also make them stand out. Open until 3 a.m. daily, and offering dine-in, takeout, and delivery options, as well online ordering, Munchies is a new American classic for today's modern world. Perfect for lunch, dinner or a late night snack, and totally customizable, Munchies makes sure you get your food, your way, all day.

Menu 3-COURSE MEAL: $17.99 PER PERSON Restaurant week menu is offered, noon - 7:30 p.m. only!

COURSE ONE – CHOOSE ONE: Jalapeño Poppers — Served with buttermilk ranch Mozzarella Sticks — Served with marinara sauce Mac and Cheese Wedges — Served with buttermilk ranch Onion Rings — Served with honey mustard

COURSE TWO – CHOOSE ONE: 1/2 Cheesesteak — Served with Cheese Wiz (add peppers and onions upon request) 1/2 Southern Cheesesteak — Served with provolone and sautéed mushrooms Classic Cheeseburger — Add lettuce, tomato, pickles, ketchup, mustard, and mayo upon request Sunrise Burger — Served with bacon, egg, and cheese Pizza Burger — Served with marinara and mozzarella

COURSE THREE – CHOOSE ONE: Milkshake Choices: Cookie Monster, Cookies and Cream, Strawberry Cheesecake, Fruity Pebbles, Peanut Butter, PB & J, Oreo Peanut Butter, Chocolate Peanut Butter, Birthday Cake, Creamsicle, Banana Split, Nutella, Banana Nutella, Raspberry Nutella, Banana Pudding, Salted-Caramel Pretzel, Strawberry Banana, Classic Vanilla, Chocolate, or Strawberry Deep Fried Dessert Choices: Reeses Cups, Twix, Oreos, Cookie Dough, Snickers, Twinkies, or Cheesecake www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 25

MIDTOWN

OKAMI JAPANESE HIBACHI STEAKHOUSE 614 S. College Rd. • (910) 399-3366 www.okamisteakhouse.com

Okami Japanese Hibachi Steakhouse has reinvented “hibachi cuisine.” Their highly skilled chefs will cook an incredible dinner and entertain you along the way. Okami's portions are large, drinks are less expensive, and staff is loads of fun. Okami Japanese Steakhouse is committed to using quality ingredients and seasoning with guaranteed freshness. They utilize all resources, domestically and internationally, to ensure they serve the finest food products, and believe good, healthy food aids the vital functions for well-being, both physically and mentally. Their menu consists of a wide range of steak, seafood, and chicken for the specifically designed “Teppan Grill,” to the tastebud-tingling Japanese sushi, hand rolls, sashimi, tempura dishes, and Japanese noodle entrees. It offers guests a complete Japanese dining experience. Their all-you-can-ea-sushi menu and daily specials can be found on their website. Open Mon. Thurs., 11 a.m. - 2:30 p.m. and 4 p.m. - 10 p.m.; Fr., 11 a.m. - 2:30 p.m. and 4 p.m. - 11 p.m.; Sat., 11 a.m. - 11 p.m.; Sun., 11 a.m. - 9:30 p.m.

3-COURSE DINNER: $24 PER PERSON Includes non-alcoholic beverage (soda or tea) -or- small hot sake ($1 for additional sake flavor: peach, apple or butterscotch)

COURSE ONE - CHOOSE TWO: Choice of soup — Clear or miso Choice of salad — House or seaweed

COURSE TWO - CHOOSE ONE:

Crab Rangoon — Four pieces of fried wontons, filled with cream cheese and crab, served with sweet chile sauce Edamame — Soybean pea pods, tossed in salt Spring Rolls — Two pieces of veggie-filled, fried rolls, served with sweet chile sauce Gyoza — Four pieces of pork or veggie dumplings

COURSE THREE - CHOOSE ONE:

Hibachi — Choose from: jumbo shrimp and chicken, steak and jumbo shrimp, steak and chicken, filet Mignon, or salmon teriyaki. Upgrades $30 per person: Samurai Special (steak, chicken and shrimp); Shogun Special (filet Mignon, chicken and shrimp); filet Mignon and scallop; or shrimp and scallop.

Sushi — Choose two specialty rolls, like the Angel Hair, FullMoon, Volcano, Black Jack, Bayside, Mermaid, Golden Beach, or Spicy Lover *No substitutions. Dine in only. Cannot combine with any other discount. 26 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

ROADHOUSE OF WILMINGTON

MIDTOWN

4001 Wrightsville Ave. • (910) 765-1103 www.facebook.com/roadhousewilmington/

Roadhouse is an American-style restaurant and focuses on homemade, classic dishes, cooked to order, using fresh ingredients. We are located at in the old Saltworks building on Wrightsville Avenue and open at 8:00 a.m.for breakfast and lunch, and 5:00 p.m. for dinner Breakfast is served 8:00 a.m. 11:30 a.m., lunch from 11:30 p.m. - 4:00 p.m. Look for daily specials and other important information online at Facebook (facebook.com/ roadhousewilmington) or call (910) 765-1103. Please, no reservations.

2-COURSE LUNCH: $12 PER PERSON All selections include a fountain drink

COURSE ONE - CHOOSE ONE:

Freshly made soup — Served with choice of side

COURSE TWO - CHOOSE ONE:

The Apple Butter Burger — Chargrilled 7-ounce patty, made from a mix of fresh ground beef and our signature apple-sage sausage, topped with provolone, collard greens and apple butter The Falafel Wrap — Crunchy fried falafel with cabbage, cucumber, tomato, banana pepper, feta cheese, and creamy tzatziki sauce

3-COURSE DINNER: $25 PER PERSON COURSE ONE - CHOOSE ONE:

Roasted Vegetable Pizza — Crispy baked, homemade thin crust pizza, topped with fresh vegetables and melted Gouda cheese Rib Wings — Crispy and tender rib "wings," in Buffalo, BBQ or apple-butter sauces.

COURSE TWO - CHOOSE ONE:

Soup of the Day — Ask your server for the selection Beet salad — Spinach, power slaw, pickled beet, tomato, and cucumber, with pesto vinaigrette Sweet potato salad — Mixed greens with tender roasted sweet potato, caramelized onions, tomatoes, and goat cheese, tossed in house-honey rice-wine vinaigrette, and finished with candied pecans

COURSE THREE - CHOOSE ONE:

BBQ Pork Tenderloin — Chile-rubbed pork tenderloin, with spicy BBQ sauce, served over dirty rice with collards, sweet potatoes, and Cajun andouille sausage Pork Belly and Waffles — Breakfast for Dinner! Braised-then-fried pork belly,served with two sunny side up eggs and drizzled with blueberry apple butter Roadhouse Mac-n-Cheese Gratin — Classic mac 'n' cheese, baked in creamy house-made cheese sauce and topped with crunchy bread crumbs and baked to order www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 27

MIDTOWN

ROUND BAGELS AND DONUTS 890-4 S. Kerr Ave. • (910) 782-8551 www.roundbagelsanddonuts.com

Round Bagels and Donuts features 17 varieties of New York-style bagels, baked fresh daily onsite in a steam bagel oven. Round offers a wide variety of breakfast and lunch bagel sandwiches, grilled fresh to order. Round also offers fresh-made donuts daily! Stop by Monday - Friday, 6:30 a.m. - 3 p.m., and on Sunday, 7:30 a.m. - 3 p.m.

Menu BREAKFAST OR LUNCH: $12 Choose one option below

OPTION ONE: Foz Breakfast Sandwich — 2 eggs, 4 slices of bacon, cheese, and mayo Bagels Galore — Large coffee, 6 Bagels, 1/2-pound cream cheese

OPTION TWO: More Bagels Galore —1 dozen bagels, 1/2-pound plain cream cheese, 1/2-pound flavored cream cheese

OPTION THREE: Lunch for Two — Choice of two sandwiches, served with chips, pickle, and a drink

28 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

YOSHI SUSHI BAR AND JAPANESE CUISINE

MIDTOWN

260 Racine Dr. # 8 • (910) 799-6799 www.yoshisushibarandjapanesecuisine.com

Yoshi Sushi Bar and Japanese Cuisine offers something the greater Wilmington area has never seen before: true New York-style sushi in Wilmington! They serve classic sushi and sashimi, as well as traditional rolls and unique Yoshi creations. They also offer a variety of other items, including poke bowls and Hibachi. Plus, they now serve traditional Japanese ramen bowls! Come try it today! Serving lunch and dinner on Sun., 12 p.m. – 10 p.m., Mon. – Thurs., 11 a.m. – 10 p.m., Fri. and Sat., 11 a.m. – 11 p.m.

4-COURSE DINNER: $25 PER PERSON COURSE ONE - CHOOSE ONE:

Edamame — Soybean pea pods steamed and topped with salt Gyoza — Pork-filled dumplings, served with yuzu sauce Vegetarian Gyoza — Veggie-filled dumplings, served with yuzu sauce Shumai — Shrimp-filled dumplings, served with yuzu sauce

COURSE TWO - CHOOSE TWO: Soup — Clear or miso soup Salad — Ginger or ranch salad

COURSE THREE - CHOOSE ONE: Sushi — Choose a specialty roll, such as Yoshi Roll, Super Crunch Roll, Dinosaur Roll, Angel Hair Roll, etc. Choose one regular roll, such as California roll, spicy tuna roll, sweet potato tempura roll, spicy crab roll, etc. Teriyaki — Choice of chicken, shrimp or squid; includes mixed vegetables and white or fried rice. Hibachi — Choice of chicken, shrimp or squid; includes mixed vegetables, hibachi noodles, and white or fried rice

COURSE FOUR: Japanese Mochi Balls — Pounded sticky rice with an ice-cream filling, in a variety of flavors www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 29

south wilmington

HENRY'S RESTAURANT AND BAR 2508 Independence Blvd. • (910) 793-2929 www.HenrysRestaurant.com

Henry’s offers scratch-made Southerninspired cuisine, sourced from regional farmers, ranchers and artisans. Our menu is simple and direct. Local meats, cheeses, grains and produce abound, as well as our most beloved coastal ingredient, fresh seafood. For reservations please call 910-7932929. Open Sunday 10 a.m. - 10 p.m., Monday - Thursday 11 a.m. - 10 p.m., Friday - Saturday 11 a.m. - 11 p.m.

Menu 3-COURSE MEAL: $21.99 PER PERSON COURSE ONE - CHOOSE ONE:

Grilled Caesar Salad — Chargrilled hearts of Romaine, house-made Caesar dressing, shredded Asiago, and croutons Creamy Tomato Basil — Pear tomatoes, fresh basil, cheesecake batter, cream

COURSE TWO - CHOOSE ONE: Bay Scallop Mac 'n Cheese — Bay scallops, prosciutto, cherry tomatoes, asparagus batons, white wine, Gouda béchamel, cavatappi pasta Cheerwine Pork Chops — Heritage Farms boneless pork chop, Cheerwine barbecue sauce, berry compote, served with sweet potato hash and collard greens

COURSE THREE: Strawberry Short Cake — Fresh strawberries, macerated in sugar, over a sweet biscuit, served with vanilla ice cream and whipped cream

30 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

south wilmington

HWY 55 BURGERS, SHAKES AND FRIES 6331 Carolina Beach Rd. • (910) 793-6350 www.hwy55.com/locations/wilmington-carolina-beach-rd

Hwy 55 Burgers, Shakes & Fries in Wilmington—on Carolina Beach Rd.— is bringing a fresh All-American diner experience with never-frozen burgers, sliced cheesesteaks piled high on steamed hoagies, and frozen custard made in-house every day. Founded in Eastern North Carolina in 1991, Hwy 55 reflects founder Kenney Moore's commitment to authentic hospitality and fresh food. Lunch and dinner is grilled in an open-air kitchen, and they serve you at your table—with a smile. Open Monday - Sunday 11:00 a.m. - 9:00 p.m.

Menu 2 ALL-AMERICAN CHEESESTEAK MEALS—$17.95

Sliced steak with sautéed mushrooms, onions, bell peppers and choice of American, provolone or pepper Jack cheese, served with fries or tots, and a soft drink or tea. Also, your choice of 2 Lil’ desserts made from our in house frozen custard

2 CAROLINA CLASSIC CHEESEBURGER MEALS—$14.95

Topped with mustard, onions, chili, slaw, and choice of American, provolone or pepper Jack cheese, served with fries or totss and a soft drink or tea. Also, your choice of 2 Lil’ desserts made from our in house frozen custard

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 31

SOUTH wilmington

JAMAICA HOUSE SPORTS BAR & GRILL 2206 Carolina Beach Road, Wilmington • (910) 833-8347

Jamaica House provides diners with the real taste of the island! They offer a wide variety of Caribbean dishes, such as oxtail, curry goat jerk chicken, rice and beans, steamed cabbage, beef or chicken patty, and more! Their chefs and staff are dedicated to give you a real Jamaica experience every single time you walk through the door. Buffet hours are Tues. - Thurs., 11 a.m. - 8 p.m., Fri. and Sat., 11 a.m. - 9 p.m., Sun., 12 p.m. - 8 p.m.

Menu ADULT BUFFET $11.95 PER PERSON KIDS 5-12 YEARS $5.95, KIDS UNDER 5 FREE Includes tea or soft drink

Jerk Chicken • Curry Chicken • Brownstew Chicken Stew Pork • Stew Beef • Fry Fish Curry Vegetables • Fry Okra • Jerk Pork • Green Bean • Yam Collard Greens • Rice & Peas • Steam Cabbage • Steamed Rice • Mac N Cheese • Corn Bread • Pineapple Bread Pudding Salad Bar • Fruit Bar

32 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

south wilmington

NICHE KITCHEN AND BAR

5954 Carolina Beach Rd., Ste. 170 • (910) 399-4701 www.nichewilmington.com Niche Kitchen and Bar features an eclectic menu, a large wine list, and a warm and inviting atmosphere. Close to Carolina Beach, Niche has a great selection of dishes from land to sea. All dishes are cooked to order, and Sundays features a great brunch menu! Niche's heated covered patio is perfect for anytime of the year and great for large parties. And their bar has a great assortment of wines, even offered half off by the glass on Tuesdays-Thursdays. Open Tues. - Sun. 11 a.m. - 10 p.m. Reservations are encouraged and can be made by calling 910.399.4701.

Menu 4-COURSE MEAL: $25 PER PERSON COURSE ONE - CHOOSE ONE: Cup of soup — Ask your server for the daily selections House salad — Mixed greens, cucumbers, tomatoes and onions, with a house dressing

COURSE TWO - CHOOSE ONE: Fried Green Tomato — Topped with a New Orleans shrimp salad Lobster Mac n’ Cheese — Homemade mac 'n' cheese with lobster chunks

COURSE THREE - CHOOSE ONE: Shrimp Scampi — Roasted red peppers and artichokes in a lemon-wine butter sauce, served over fettuccine and topped with shaved Parmesan Fish & Chips — Battered Atlantic cod, served with fries and our house slaw BBQ Ribs — 1/2 rack with bourbon BBQ sauce, French fries and our house slaw

COURSE FOUR - CHOOSE ONE: Selected Dessert Bar — Oreo Dream, Caramel Apple, Pecan Chocolate Chunk, or Lemon Berry Jazz www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 33

south and north wilmington OSTERIA CICCHETTI

1125-K Military Cutoff Rd. - In The Forum • (910) 256-7476; 5104 S. College Rd. - Monkey Junction • (910) 392-3490 www.osteria-cicchetti.com Osteria Cicchetti has locations in The Forum, 1125 Eastwood Road, and Monkey Junction, 5104 S. College Road. The Forum location is open for lunch Mon. through Fri. at 11:30 a.m. and dinner 7 days a week. The Monkey Junction location is open for dinner Mon. through Sat. at 5 p.m. and Sun. at 4 p.m. Full menus and other information may be viewed online at www.osteria-cicchetti. com. The Forum phone is 910-256-7476. Monkey Junction phone is 910-392-3490. Reservations can be made by calling the restaurant or thru www.Resy.com.

3-COURSE MEAL: $21.95 PER PERSON COURSE ONE - CHOOSE ONE:

Meatballs Napoli — Homemade meatballs, pomodoro Sausage and Peppers — Sweet Italian sausage, onions, peppers, pomodoro Bruschetta — Tomato, mozzarella, basil, balsamic glaze, crostini Soup — San marzano tomatoes, fresh basil, Pecorino Romano Romaine Salad — Caesar dressing, croutons Spinach Salad — Pear, ricotta-salata, walnut, sherry vinaigrette Italian Salad — Fresh mozzarella, roasted tomato, red onion, olives, roasted pepper, cucumber, pesto vinaigrette

COURSE TWO - CHOOSE ONE: Choice of Pizza — Margherita, pepperoni or sausage Lasagna — Rollantine-style with sausage Eggplant Parmigiana — Lightly battered, three-cheese blend, marinara, mozzarella Spaghetti Cicchetti — Meatballs, Italian sausage, pomodoro Tortellini Michaelangelo — Pancetta, mushrooms, peas, sun-dried tomatoes, cream sauce Chicken Francaise — Egg-battered chicken, lemon, white wine Chicken Parmigiana – Spaghetti, pomodoro, mozzarella Grilled Salmon – Fregula, green beans, peas, lemon vinaigrette

COURSE THREE - CHOOSE ONE: Cannoli — Sweet ricotta, dark chocolate, orange, vanilla bean Tiramisu — Espresso-soaked ladyfingers, marsala mascarpone cream Black and White Cake — Dark chocolate, white chocolate mousse, chocolate ganache 34 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

south wilmington

SLAINTE IRISH PUB MONKEY JUNCTION 5607 Carolina Beach Rd. #100 • (910) 399-3980 www.facebook.com/SlainteMJ/

Slainte Irish Pub in Monkey Junction has traditional pub fare with an Irish flair. We have a large selection of Irish whiskey, and over 23 different beers on draft, and 40 different craft beers in bottles. They have a large well lit outdoor patio with a full bar also. Come have some fun! They currently do not take reservations, but promise to take care of you when you get here! Open 7 days a week from 11:30 a.m. to midnight.

4-COURSE DINNER FOR TWO: $50

All guests will receive our Tour of Ireland beer flight with their first course, featuring a delicious sampling of all our Irish draft beers, including Smithwick's, Killian's Irish Red, Harp Premium Lager and of course Guinness.

COURSE ONE - CHOOSE ONE: Irish Sampler Platter — Reuben egg rolls, Irish nachos and Irish Cannonballs

COURSE TWO - CHOOSE ONE: Slainte House Side Salad — Refreshing mix of greens, tomatoes, scallions, onions, carrots, cucumber. Slainte Ceasar Side Salad — Romaine, grated Parmesan cheese, tossed in house-made Caesar, with freshly baked croutons

COURSE THREE - CHOOSE ONE: Each entrée will be served with a bowl of traditional potato and leek soup

Shepard's Pie — Personal serving of traditional Shepard’s pie, with fresh, Certified Angus ground beef, tossed with peas, carrots, onions and house-made Guinness gravy, and topped with mashed potatoes and shredded cheddar cheese, baked until golden brown Chicken Cottage Pie — A new take on an old, Irish favorite! Roasted chicken in a creamy herb sauce, loaded with carrots, corn and peas, and topped with choice of a puff pastry, or mashed potatoes and cheddar cheese Steak and Guiness Pie — Certified Angus Beef tips, braised in Guinness, with fresh carrots, peas and potatoes in a puff-pastry-covered dish

COURSE FOUR - CHOOSE ONE: Cheesecake — A slice of fresh, locally made cheesecake by Wilmington’s own Chee-ze Plea-ze Cheesecakes. (Due to us getting desserts made fresh with seasonal availability of ingredients, style and flavor of cheesecake available may vary.)

Pub Pastry Puffs — A heaping plate of fresh, fried puff pastries, dusted with powdered sugar, cinnamon and honey www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 35

north wilmington

ITALIAN BISTRO

8211 Market St. • (910) 686-7774 www.ItalianBistroNC.com The Italian Bistro is a family-owned, full-service Italian restaurant and pizzeria located in Porters Neck. They offer a wide variety of N.Y. style thin-crust pizza and homemade Italian dishes seven days a week! The Italian Bistro strives to bring customers a variety of homemade items made with the freshest, local ingredients. Every pizza and entrée is made to order and served with a smile from our amazing staff. Their warm, inviting, atmosphere is perfect for "date night" or "family night." Join them for restaurant week so they can show you why "fresh, homemade and local" is part of everything they do. Open Sun. - Thurs., 11 a.m. - 9 p.m., Fri. & Sat., 11 a.m. - 9:30 p.m., Sun. brunch 10 a.m. - 2 p.m.

3-COURSE DINNER: $50 PER COUPLE Includes a glass of wine each

COURSE ONE - CHOOSE ONE:

Beef Carpaccio – Thinly sliced, seared rare pepper steak, with grated Asiago cheese, Kalamata olives, lemon caper sauce, and gremolata Calamari – Tubes and tentacles, lightly breaded and flash fried, accompanied with spicy or mild marinara Stuffed Portabella Mushroom – Spinach, bacon, goat cheese, herb penade, and a balsamic glaze House made Mozzarella Sticks – Hand-cut and breaded in-house with marinara (the best in town, we guarantee!)

COURSE TWO - CHOOSE TWO:

Seafood Fra Diablo – Mussels, clams, calamari, and shrimp, simmered in a spicy marinara, served over linguine Steak Marsala – Tender filet medallions with roasted red potatoes, sautéed zucchini and carrot, finished with savory Marsala pan sauce Goat Cheese Shrimp and Grits – Cheddar-ground organic grits, prosciutto, Taylor ham, goat-cheese cream sauce, shrimp, and green onion Portabella Parmigiana – Baked portabella mushroom, homemade marinara, mozzarella, Parmesan, and fresh homemade fettuccine Chicken Francaise – Egg-battered, pan-seared chicken breasts, lemon-basil beurre blanc linguine, and finished with Parmesan Bistro Designer Pizza – Choose from any one of our 20-plus personal designer pizza

COURSE THREE - CHOOSE ONE:

Zeppole – Deep-fried dough balls with powdered sugar and chocolate syrup Bourbon Bread Pudding – Bourbon and caramel-bound homemade bread and George Dickel simple syrup, with honey, pecan crust, Chantilly cream and vanilla bean ice cream Tiramisu – Homemade with lady fingers, mascarpone cheese, coffee, sugar—a must-try dessert! 36 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

NORTH and south WILMINGTON/MIDTOWN

LA COSTA MEXICAN RESTAURANT 3617 Market St. • (910) 772-9000 8024 Market St., Unit 1 • (910) 686-8210 5622 Oleander Dr. • (910) 392-6006 www.lacostanc.com

With three locations to serve Wilmingtonians, La Costa is open daily from 11 a.m. to 3 p.m. with lunch specials. Their full dinner menu (from 3 p.m. on) offers the best in Mexican cuisine across the city. From topsellers, like fajitas, quesadillas and burritos, to chef’s specialty items, like molcajete or borrego, a taste of familiar and exotic can be enjoyed. All of La Costa’s pico de gallo, guacamole, salsas, chile-chipotle, enchilada and burrito sauces are made in-house daily. Add to it a 16-ounce margarita, which is only $4.95 on Mon. and Tues. at all locations, and every meal is complete. Serving the Port City since 1996, folks can dine indoors at the Oleander and both Market Street locations, or dine al-fresco at both Market Street locations. Open Mon. - Thur. from 11 a.m. – 9 p.m., Fri. - Sat. from 11 a.m. – 10 p.m., Sun. from 11 a.m. – 9 p.m.

3-COURSE DINNER: $26 PER COUPLE Includes non-alcoholic beverage (soda or tea)

COURSE ONE – CHOOSE ONE: Cheese Dip — Queso fresco served with chips Pico de Gallo — Served with chips

COURSE TWO – CHOOSE TWO: Enchiladas — Choice of mole, verdes, a la crema, rancheras, espinacas (vegetarian), or cheesy Combinaciones — Served with refried beans and Mexican rice (substitute black beans or Mexican white rice), with choice of filling: cheese, ground beef, chicken, or shredded beef Poco Mas — Choose one: chimichanga, burrito, quesadilla, or chile relleno grande Grande — Choose two: enchilada, taco, tostada, or tamale Fajita Taco Salad — Flour tortilla bowl, with lettuce, cheese, and tomatoes, sauteed onions, bell peppers and favorite fajita meat (steak, chicken, roasted pork, shrimp, or fish), topped with sour cream and guacamole Taco Ensalada — Traditional taco salad, served in a crispy our tortilla bowl, with choice of meat (ground beef, shredded chicken or beef), and topped with lettuce, tomato and cheddar cheese Burrito La Costa — Super burrito, rolled in a flour tortilla, filled with rice, beans and choice of meat (ground beef, chicken or shredded beef), covered with burrito sauce and melted cheese, and garnished with fresh lettuce, tomato and sour cream

COURSE THREE – CHOOSE ONE: Flan Deep or Fried Ice Cream www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 37

NORTH WILMINGTON

THE MELTING POT

855 Town Center Dr. - Mayfaire Town Center • (910) 256-1187 www.meltingpot.com Fondue is a meal best enjoyed with friends and family, so bring them along when visiting The Melting Pot. At our gourmet fondue restaurant, we provide a full four-course fine-dining treat for hungry guests. We are an excellent choice for diners looking who want to have a few drinks with bites of chocolate and cheese. No matter the mood, we have something for all tastes. The dining adventure starts with a bubbling pot of cheese, blended and seasoned table-side. Seasoned veggies and artisanal breads can be dipped into a choice cheese, while freshly made salads cleanse the palate. Entrees are customizable, and we finish off the evening with decadent chocolate fondue. What’s not to love? Open Mon. - Thurs., 5 p.m. - 10 p.m., Fri., 4 p.m. - 11 p.m., Sat., 12 p.m. - 11 p.m., and Sun., 12 p.m. - 9 p.m.

4-COURSE DINNER: $30 PER PERSON Comes with $20 "dip certificate" to use during a future visit

COURSE ONE - CHOOSE ONE: Cheese Fondue — Cheddar cheese, spinach and artichoke, loaded-baked potato cheddar, or quattro formaggio, served with artisan breads and seasonal vegetables for dipping

COURSE TWO - CHOOSE ONE: Choice of Salad — Caesar, California, house, or caprese

COURSE THREE - CHOOSE THREE: Proteins: Filet mignon, *teriyaki marinated sirloin, shrimp, chicken breast, herb chicken breast, wild mushroom and cheese pasts, seasonal pasta, Andouille sausage, *honey orange duck, *salmon, *Memphis-style dry-rubbed pork tenderloin, vegetable polpettes (meatless meatballs), ginger-teriyaki tofu, *Ahi tuna, *certified Angus beef sirloin, chicken and vegetable pot stickers *$1 upcharge applies Served with a variety of homemade sauces and fresh vegetable medley, including broccoli spears, red bliss potatoes, and mushroom caps.

COURSE FOUR: Chocolate Fondue Dessert — Served with fresh pineapple, strawberries, bananas, Rice Krispies, blondies, pound cake, brownies, graham crackers, and Oreo-encusted marshmallows.

No sharing or coupons accepted 38 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

wrightsville beach

BLUEWATER WATERFRONT GRILL 4 Marina St. • (910) 256.8500 www.bluewaterdining.com

Named after the sparkling blue waters of the Intracoastal Waterway, Bluewater Waterfront Grill boasts a selection of traditional American fare and quality fresh seafood, artfully combined in a mix of classic and modern dishes. Moving seasonally, our menu is rooted in fresh, local favorites provided by North Carolina’s bountiful fishing season, whenever possible. Enjoy dinner and cocktails overlooking the Intracoastal Waterway, or sitting at our outside bar. Call the restaurant at 910256-8500 for reservation requests—open Mon. - Thurs., 11 a.m. - 10 p.m., and Fri. - Sat. 11 a.m. - 11 p.m., Sun., 10:30 a.m. - 11:00 p.m. Now serving brunch on Sun., 10:30 a.m. - 3 p.m.

3-COURSE MEAL: $24.99 PER PERSON COURSE ONE - CHOOSE ONE:

Smoked Salmon Dip — Smoked Norwegian salmon, mixed with cream cheese, Greek yogurt, fresh dill and lemon, and served with crostini and sliced cucumber Roasted Vegetable Bruschetta — Roasted eggplant, tomatoes, red onion and zucchini, diced and mixed with garlic and olive oil, and served on crostini

COURSE TWO - CHOOSE ONE:

Chicken Paillard — Grilled chicken breast, marinated in lemon, olive oil and Greek spices, served over lemon orzo, and topped with arugula tossed in lemon Dijon vinaigrette and Asiago cheese Shrimp and Grits — Jumbo shrimp, sautéed with pancetta, mushrooms, Cajun spices, white wine and fresh cream, served over a fried Asiago herb grit cake. Penne with Roasted Eggplant and Tomatoes — Penne pasta, tossed with roasted eggplant, tomatoes, garlic, oregano and olive oil, and topped with feta cheese

COURSE THREE - CHOOSE ONE:

Coconut Carrot Cake or Rum-Raisin Bread Pudding www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 39

wrightsville beach

BOCA BAY SEAFOOD AND OYSTER BAR 2025 Eastwood Rd. (910) 256-1887 www.bocabayrestaurant.com

Boca Bay Seafood and Oyster Bar is located at 2025 Eastwood Road, on the left before heading over the bridge toward Wrightsville Beach. We are open for dinner 7 days a week, beginning at 5 p.m., and serve a Sunday brunch buffet at 9 a.m. Full menus and other information may be viewed online at www.bocabay.com. Reservations can be made by calling the restaurant at 910-256-1887 or thru www.Resy.com.

3-COURSE MEAL: $26.95 PER PERSON COURSE ONE - CHOOSE ONE: Boca Organic Greens — Sliced apple, sugared walnuts and blue cheese, with shallot vinaigrette Classic Caesar Salad — House-made dressing, croutons and Parmesan cheese

COURSE TWO - CHOOSE ONE: Fried Shrimp — Hand-cut fries and coleslaw Grilled Salmon — Quinoa and avocado salad, with tomato vinaigrette Shrimp & Grits — Shrimp, pancetta, mushrooms, and roasted tomato Flounder Almondine — Haricots verts and brown butter Shrimp & Scallop Fettuccine — Pancetta, mushrooms and peas, in a light cream sauce Duck Confit — Butternut squash puree and sautéed greens, in port wine reduction Filet Mignon (add $4) — 5 ounces of filet served in mushroom sauce, with sautéed spinach and potato gratin

COURSE THREE - CHOOSE ONE: Chef’s Specialty Dessert 40 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

wrightsville beach

OCEANIC RESTAURANT 703 S. Lumina Ave. • (910) 256-5551 www.oceanicrestaurant.com

The Oceanic is Wrightsville’s premier oceanfront restaurant and offers panoramic beach views, soothing sounds of the surf, and a calming atmosphere that only the ocean can bring. Our seasonal, chef-driven menus and daily chef’s specials feature coastal-inspired dishes and the freshest local catches available. Whether you want to dine and drink indoors or al fresco, Oceanic has a spot for you with a gorgeous view of the Atlantic Ocean. Open Mon. - Thurs., 11 a.m. - 10 p.m., Fri. - Sat., 11 a.m. - 11 p.m., and Sun., 10 a.m. - 10 p.m. Join us for our Oceanside Brunch every Sunday – 10 a.m. - 2 p.m. Please, call the restaurant at 910-256-5551 for reservation requests.

3-COURSE MEAL: $24.95 PER PERSON COURSE ONE - CHOOSE ONE:

Heirloom Tomato Panzanella — Cherry heirloom tomatoes, burratta, toasted sourdough, basil, olives, sherry vinegar Watermelon Salad — Feta, cucumber, pickled red onion, mint, arugula, balsamic glaze Tuna Poke — Sushi-grade Ahi tuna, radish, chiles, soy sauce, sesame, wontons

COURSE TWO - CHOOSE ONE: Brick Roasted Chicken — Roasted half chicken, roasted corn succotash, oyster mushrooms, chicken jus Citrus-Glazed Salmon — Roasted fingerling potato, arugula, citrus segments Summer Squash Risotto — Arborio rice, squash pearls, basil, Parmesan

COURSE THREE - CHOOSE ONE: Assorted Sorbet — Three scoops of refreshing sorbet Key Lime Pie — Key lime tart with raspberry drizzle in a graham-cracker crust www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 41

wrightsville beach

SOUTH BEACH GRILL 100 S. Lumina Ave. • (910) 256-4646 www.southbeachgrillwb.com

South Beach Grill has served locals and guests on Wrightsville Beach since 1997 with consistent, creative cuisine—Southerninspired and locally sourced, from the land and sea. Diners can enjoy a great burger outside on their patio for lunch or experience the unique, eclectic, regional dinners crafted by their chef. The chef’s menu highlights the bounty of fresh Carolina coastal seafood right at their front door. South Beach Grill overlooks the scenic anchorage on Banks Channel, located on beautiful Wrightsville Beach, NC, located across from the public docks at Wynn Plaza. The best sunsets on Wrightsville Beach! The restaurant is accessible by boat! Serving lunch and dinner daily. Limited reservations accepted.

2-COURSE LUNCH: $14 PER PERSON COURSE ONE - CHOOSE ONE:

Bless Your Heart Salad — Hearts of romaine, roasted purple beets, feta crumbles, sweet Peruvian peppers, creamy avocado vinaigrette Low Country Seafood Chowder

COURSE TWO - CHOOSE ONE:

Carolina Burger — Sharp cheddar, pork BBQ pickled red onions, house-made pepper jelly, homemade chips. Carolina Shrimp Tacos — Fresh pineapple, cucumber and cilantro salsa, chipotle BBQ bean

3-COURSE DINNER: $29 PER PERSON COURSE ONE - CHOOSE ONE:

Benne Shrimp — Lightly fried, sesame seeds, roasted garlic aioli, sweet chile sauce Crispy Calamari — House-made Southern pepper jelly, cucumbers, red onions, fresh cilantro Low Country Seafood Chowder

COURSE TWO - CHOOSE ONE:

Nashville HOT Chicken and Waffle — Boneless chicken thigh, spicy breaded and crispy fried, Nashville Hot sauce, house-cured pickles, Southern pepper jelly, sweet-potato and vidalia onion waffle Sea Scallop Risotto — Pan-sseared jumbo Atlantic sea scallops, creamy spring pea and sundried tomato risotto, imported Asiago cheese Carolina Steak and Potatoes — Chargrilled 8-ounce bistro-cut petite tenderloin, rich Cabernet demi glace, spiced sweet-potato wedges Spicy Calabash Catfish — Ayden, NC-raised catfish, lightly breaded and fried, creamy crème fraiche, scallion polenta, collards

COURSE THREE - CHOOSE ONE:

Southern Peach Cobbler — Vanilla bean ice cream Chocolate Waffle Napoleon — Served with fresh berries and whipped cream 42 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

pleasure island

FREDDIE'S RESTAURANT 111 K Ave., Kure Beach • (910) 458-5979 www.freddiesrestaurant.com

Freddie’s Restaurant has been serving the Pleasure Island area since 1995. While wellknown for their large portions of classic Italian food, anyone who has dined at Freddie’s will recommend their staple item: a large bone-in pork chop. It's cut extra thick from the center and has become the signature dish, served in a variety of ways, such as with cherry peppers and balsamic glaze. With traditional red -andwhite-checkered tablecloths, Frank Sinatra playing in the background, Freddie’s has the reputation as one of the area’s most romantic eateries. And they're open year-round, seven days a week at 4:30 p.m. Call for reservations for parties of five or more.

4-COURSE DINNER: $25 PER PERSON Nightly drink specials also available

COURSE ONE - CHOOSE ONE:

House Salad — Romaine lettuce, mixed with red cabbage and spinach, topped with garbanzo beans, beets, tomatoes, Barb's famous dressing, and Parmesan cheese

COURSE TWO - CHOOSE ONE:

Barb’s Crab Dip — Served with toast points Calamari — Deep-fried golden ringlets and tentacles, served with marinara dipping

COURSE THREE - CHOOSE ONE:

Lasagna — Layers of pasta, cheese, and choice of marinara, bolognese or meat sauce Freddie’s Spaghetti — Sautéed peppers, onions and mushrooms in a marinara sauce over spaghetti, served with a meatball and sausage Mushroom Ravioli — Cheese-filled ravioli, topped with Alfredo sauce, sautéed crimini mushrooms, roasted red peppers, and fresh spinach Shrimp Fra Diavlo — Sautéed shrimp, tomatoes and spinach in our spicy marinara sauce Chicken Parmigiana — Marinara and mozzarella, topped with lightly fried chicken breast Freddie’s Special Chop (1) — A center-cut chop, served with mild cherry peppers and finished with Freddie's secret balsamic sauce

COURSE FOUR - CHOOSE ONE: Limoncello cake or cannoli

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 43

pleasure island HOPLITE IRISH PUB & RESTAURANT 720 N Lake Park Blvd., Carolina Beach • (910) 458-4745 www.hopliterestaurant.com

Now in its eighth year, Hoplite Irish Pub and Restaurant is Pleasure Island's favorite neighborhood spot for great food, gathering with friends and enjoying drinks. Their outdoor patio fills with sounds of local musicians on Fridays and Saturdays, as well as karaoke on Tuesdays and trivia on Wednesdays. Offering reasonably priced homemade comfort-style pub grub, folks can dine on chicken salad sandwiches, Shepard’s Pie, Angus beef burgers, veggie burger, shrimp 'n' grits, homemade mac 'n' cheese balls, fresh-battered onion rings, fresh-made daily desserts, and so much more. Open Sunday through Thursday, 11 a.m. - 11 p.m. and Friday and Saturday until midnight.

3-COURSE DINNER: $19 PER PERSON COURSE ONE - CHOOSE ONE:

Chicken Legs — Yes, these are legs not wings! And they are big! Order them plain, with sauce on the side, or tossed in your choice of BBQ, Buffalo, sweet Thai chili, or teriyaki Mac 'n' Cheese Balls — As seen on TV! We take homemade mac 'n' cheese rolled into balls, batter them and fry to perfection, served with sweet Thai chili sauce, with or without jalapeños Side Salad — Our side garden salad is made with fresh spring mix, tomato, cucumber, peppers, and cheese, with choice of dressing

COURSE TWO - CHOOSE ONE: Reuben, the Classic — In-house-roasted corned beef, Swiss, sauerkraut, and Thousand Island dressing on rye bread, served with a side of homestyle chips or fries Shepard’s Pie, a Favorite — Fresh lamb with carrots, peas, gravy, mashed potatoes, and melted cheese on top. Yummy! Fish and Chips, Best Seller — Atlantic cod, freshly breaded to order, served crispy and delicious, with coleslaw, fries and homemade tartar sauce Meatloaf, Locals Favorite — Homemade meatloaf, served with Black Angus beef, fresh mashed potatoes and gravy Hoplite Burger — Cooked the way you want it, we use Black Angus beef and top it with lettuce, tomato, onion, and your choice of cheese, served with a side of homestyle chips or fries

COURSE THREE - CHOOSE ONE:

Dessert of the Day – We make a fresh dessert daily—and they sell out! Ask your server what we have today! 44 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

pleasure island

KURE BEACH DINER

101 K Ave., Kure Beach â&#x20AC;˘ (910) 458-8778 www.facebook.com/Kure-Beach-Diner-276729072381968/ George and Frankie Turner opened the Kure Beach Diner in 2012. Once located beside the old 1923 Kure Beach Pier, once Hurrican Hazel wiped out the two-story building, the pier house tackle shop moved across the lane and housed the Seaside CafĂŠ. The stories of the original days and of the beach in a bygone era are still told on the Kure Beach Diner's walls, which today is known for some of the best grits and hushpuppies around. The laid-back local joint prides itself on its old-school vibe, serving American food from morning to night. Breakfast is served 7:00 a.m. until 11:00 a.m. daily. Lunch and dinner are served 11:00 a.m. until 8:00 p.m.

DINER

Menu SEAFOOD PLATTER: $22 PER PERSON Includes drink and dessert

CHOOSE TWO: Fried Flounder | Shrimp (fried or boiled) Fried Oysters | Crab Cake Platter is served with coleslaw, French fries and hushpuppies

www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 45

pleasure island

LAZY PIRATE ISLAND SPORTS GRILL 701 N Lake Park Blvd., Carolina Beach • (910) 458-5299 www.lazypiratesportsgrill.com

The Lazy Pirate is a place where the food will hold your tastebuds down and tickle them silly, as drinks flow like an ice cold river. The menu is delicious—not pretentious. After having an ice-cold beverage— virgin or not—you can start a culinary safari with one of our delicious homemade appetizers. The epicurean's adventure will continue with a main entree, ranging from stacked juicy burgers to fresh seafood, as well as exquisite specialty items. The diner's last stop on this tantalizing trip, which is literally the icing on the cake, will come with a plethora of scrumptious homemade desserts only Willy Wonka could match. It's all to be enjoyed inside or in our outside courtyard, where games and activities will make you feel like a kids again! Open Monday through Thursday, 5-10 p.m., and Friday through Sunday, noon - 11 p.m. through April 30, 2018.

3-COURSE MEAL: $29.95 PER COUPLE COURSE ONE - CHOOSE ONE:

Toasted Ravioli – Deep-fried cheese ravioli, with a tangy chili-pepper dressing, drizzled over top, to form a perfect combination of flavor and crunch Crab Dip – Creamy crab dip, with lumps of fresh blue crab, served with fire-roasted pita chips Chipotle Shrimp – House-recipe calabash shrimp, dressed with both Buffalo sauce and chipotle aioli and finished with Tuxedo sesame seeds Street Corn Fritters – Charred sweet corn, rolled in habanero cream cheese, a blend of Mexican cheeses and chipotle seasonings, battered and deep-fried, served with tangy pineapple jerk sauce Cheeseburger Flatbread – 13-inch fire-roasted flatbread, with seasoned hamburger, special sauce, onion, blend of three cheeses, and dill-pickle garnish

COURSE ONE - CHOOSE ONE: Baked Lobster Macaroni – Bubbly, cheesy, decadent cauldron of lobster, pasta shells, with garlic bread Chicken Pot Pie – Hearty, comforting dish, made with our signature rotisserie chicken, onions, carrots, pease and a buttery pastry on top Buffalo Chicken Alfredo – Mesquite-grilled chicken and penne pasta, tossed in a spicy cream sauce and baked with cheddar-Jack cheese, finished with a drizzle of spicy Sriracha chili sauce Calabash Shrimp – Half-pound of Gulf shrimp, beer-battered French fries, coleslaw, and cocktail sauce Fried Flounder – Five piece wild flounder, beer-battered French fries, coleslaw, and tartar sauce

COURSE ONE - CHOOSE ONE: Variety of gourmet cheesecake 46 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com

pleasure island

MICHAEL’S SEAFOOD RESTAURANT 1206 N. Lake Park Blvd., Carolina Beach • (910) 458-7761 www.MikesCfood.com

Established in 1998 Michael’s Seafood Restaurant is locally owned and operated by Shelly McGowan and managed by her team of culinary professionals. Michael’s aspires to bring the highest quality and freshest fin fish, shell fish, mollusks, beef, pork, poultry, and produce to the table. The menu consists of made-from-scratch items, with produce grown from local farmers, and daily catch from local fishermen. Adorned walls include awards, such as three-time gold medalist at the International Seafood Chowder Cook-Off, entrepreneur of the year, restaurant of the year and encore's readers’ choice award in Best Seafood, to name a few. Open seven days, 11 a.m. – 9 p.m.

2-COURSE LUNCH: $13 PER PERSON (Available 11 a.m. - 4 p.m.)

COURSE ONE - CHOOSE ONE:

Cup of Captain M’s Seafood Chowder – International award-winning recipe in a rich cream base, loaded with clams, crab meat, scallops, veggies, potatoes, herbs, and spices Garden Fresh Salad – Caesar, house, roasted beet salad, Greek or chopped salad

COURSE TWO - CHOOSE ONE:

Shrimp and Grits (GF) – Garlic Parmesan sauce, smoky bacon and fresh tomato, served over our house-made grit cake Pasta Chu-Chu (VEG) – Linguine pasta with bayou Cajun cream sauce, black olives, fresh tomato, and artichoke hearts Homemade Salad Wrap – Choose from tuna, chicken or seafood salad, wrapped in a spinach tortilla, served with potato chips and cole slaw

3-COURSE DINNER: $24 PER PERSON (Available 4 p.m. - close)

COURSE ONE - CHOOSE ONE:

Loaded Oysters – Baked oysters, topped with cheddar-Jack cheese, smoky bacon and jalapeño pepper, finished with cilantro sour cream Mussels Scampi – Fresh black mussels with garlic butter, scallion and fresh tomato Spinach and Artichoke Dip – Topped with feta cheese, served with warm pita

COURSE TWO - CHOOSE ONE:

COURSE THREE - CHOOSE ONE:

Shrimp & Grits (GF) – Garlic Parmesan sauce, smoky bacon and fresh tomato served over our house made grit cake Penne Rachelle (VEG) – Penne pasta a Parmesan cream sauce, with fresh mushrooms, sun-dried tomato and scallion Crab Cake – Served with risotto and seasonal fresh vegetables Island Chicken – Teriyaki-glazed basted boneless chicken breast, topped with fresh seasonal fruit salsa SWEET TREATS — Enjoy $2 off our baked, fresh daily desserts with purchase of a restaurant-week offer. www.encorerestaurantweek.com | APRIL 4 - APRIL 11, 2018 | SPRING RESTAURANT WEEK GUIDE 47

SOUTHERN SOUL FOOD AT I T S F I N E S T

RECOGNIZED BY YAHOO TRAVEL AS THE BEST BUFFET IN NORTH CAROLINA!

WE ALSO DO CATERING!

5559 Oleander drive • 910.798.2913 Wednesday-Saturday 11am-9pm • Sunday 11am- 8pm • Closed - Monday and Tuesday Visit our website - www.CaseysBuffet.com

WINNER OF BEST BUFFET, FRIED CHICKEN AND SOUL FOOD

48 SPRING RESTAURANT WEEK GUIDE | APRIL 4 - APRIL 11, 2018 | www.encorerestaurantweek.com