Encore Restaurant Week - Spring 2014 by Wilmington Media

MARCH 19-26, 2014

RESTAURANT

WEEK SPRING 2014 GUIDE

Welcome

Welcome, readers and diners alike!

The most delicious week of spring has arrived! Encore Restaurant Week (ERW) is going into event numero diez, and we’re seeing that it seems to grow stronger by the season. ERW 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 tenth 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 30 restaurants to our eating frenzy between March 19th and 26th. 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

On the cover: Casey’s Buffet Cover photo by: Holland Dotts

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DOWNTOWN

MIDTOWN (CONT.)

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

Hops Supply Company..................................... 28

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

Jamaica’s Confort Zone.................................... 29

Caprice Bistro..................................................... 7 Dock Street Oyster Bar...................................... 8 The Fortunate Glass........................................... 9

Tandoori Bites.................................................. 31

SOUTH WILMINGTON

Elijah’s............................................................... 10

Buffalo Wild Wings........................................... 32

The George on the Riverwalk.......................... 11

Fish Bites.......................................................... 33

Hell’s Kitchen.................................................... 12

Henry’s.............................................................. 34

The Little Dipper.............................................. 13

Siena Trattoria.................................................. 35

Pilot House....................................................... 14

Thai Spice......................................................... 36

Riverboat Landing............................................ 15 Ruth’s Chris Steak House................................. 16 Shuckin’ Shack.................................................. 17

WRIGHTSVILLE BEACH Bluewater Waterfront Grill............................... 37

Yo Sake............................................................. 18

Oceanic............................................................ 38

NORTH WILMINGTON

South Beach Grill.............................................. 39

Buffalo Wild Wing............................................ 19 Ogden Tap Room............................................. 20 The Melting Pot............................................... 21 The Olive Cafe and Wine Bar........................... 22

MIDTOWN Blue Asia........................................................... 23 Sealevel City Gourmet..................................... 24 Carolina Ale House........................................... 25 Casey’s Buffet................................................... 26 Hieronymus Seafood........................................ 27

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Devour's SPRING edition hitting newsstands spring 2014

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: $58 Comes with a bottle of wine to share.

Sample Menu COURSE ONE – CHOOSE ONE:

Fried Green Tomatoes — battered and fried, served with honey dijon Local Oysters — local oysters, served with jalapeño aioli Southern Caprese — fried goat cheese with Balsamic reduction Savory Cheesecake — pesto and sundried tomato cheesecake Duck and Andouille Gumbo — Louisiana gumbo, served with duck and andouille sausage COURSE TWO – CHOOSE TWo:

Filet Mignon — herb goat cheese-encrusted filet mignon with wild mushroom demi-glace Salmon — topped with basil pesto and served with tomato-basil risotto and grilled asparagus Honey Bourbon Pork Tenderloin – Cheerwine BBQ sauce, collard greens, and sweet potatoes Shrimp and Grits — shrimp poached in green-tomato and bacon gravy, served over stoneground grits Lamb Chops — dijon-marinated lamb chops with wild mushroom risotto and asparagus COURSE THREE – CHOOSE ONE HOMEMADE DESSERT:

Chef’s Choice of Daily Cheesecake • Fallen Chocolate Cake Peach Cobbler • Banana Pudding Parfait Coca-Cola Cake

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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! Our Executive Chef, Carlos Rojas, brings 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 – Choose One:

Empanadas de Pato – Two stuffed empanada with roasted duck, olives, peppers, tomatoes, and onions served with spicy tomatillo and chipotle sauce Tostadas de Ceviche – Two crispy corn tortillas topped with fresh shrimp and ceviche Molletes de Ropa Vieja – Three Mexican bruschetta topped with our signature Cuban shredded flank steak Course Two – Choose One:

Pescado ala Veracruz – Catch of the day served over Spanish rice, plantains, and topped with our signature Veracruz sauce Enchiladas Verdes – Four stuffed corn tortillas with shredded chicken and fresh tomatillo salsa, pepper jack cheese, onions, and fresh cilantro Carnitas al Horno – Slow roasted pork cooked in our ancho adobo sauce served over Dijon mash potatoes and jalapeno and carrot braised cabbage Course Three – choose one:

Flan, Churros, or Carlotta

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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*

A sample of our delicious menu items - *Menu changing daily! Course One – Choose One:

Joues de Pork – Pork Cheeks Salad “du jour” – varies daily Faux gras – Duck liver mousse Escargots – In a Roquefort garlic cream sauce. Course Two – Choose One:

Boeuf Bourguignon – Beef Stew Poisson “du jour” – Fish of the day ( varies daily) Duck confit – Served with potatoes and mesclun Coq au vin – Chicken in red wine sauce Course Three – Choose One:

Le Dessert “du jour” Macarons “Frenchie” Floating islands

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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: $20.95 per person Course One – Choose One:

Shrimp and Lobster Bisque - rich and creamy with a hint of sherry Oysters Dock St – fresh shucked oysters topped with a blend of three cheeses, roasted red peppers, spinach, a hint of Pesto and bacon. Baked to perfection Sesame Ginger Brisket Flatbread – smoked BBQ brisket with mushrooms, peppers, and cheeses topped with a sesame ginger sauce Crab Dip – hot and bubbly served with garlic pita points Course TWO – Choose One:

Mahi Rockefeller – grilled FRESH Mahi topped with spinach, bacon, and hollandaise paired with garlic mashed potatoes and fresh green beans Southwest Shrimp and Grits – grilled domestic shrimp paired with chorizo atop stone ground goat cheese grits topped with a robust tomato sauce and finished with cilantro cream Course THREE – Choose One:

White Chocolate Caramel Banana Pudding Peanut Butter Pie

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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.

4-Course WINE PAIRING Dinner: $38 per person Tax and gratuity not included. Vegetarian Options Available. Four Small Plates paired with Four 3oz pours of Wine. Reservations Required due to Limited Seating. Course One:

Lavender Goat Cheese with Strawberry Preserve Compote paired with Weingut Michlits Frizzante Secco Rose, Burgenland, Austria Course Two:

Cream of Celery Soup with Thyme Crème Fraiche paired with Kuentz Bas Alsace Blanc Blend, Alsace, France Course Three – Choose One:

Country Paella with Duck Confit, Chorizo, Chicken and Sweet Peppers paired with EntreSuelos Tempranillo, Castilla y Leon, Spain Sweet Potato Gnocchi with Wild Mushroom, Fennel & Spring Onion paired with Quattro Montepulciano d’Abruzzo, Abruzzi, Italy Course four:

Columbian Chocolate Torte & Candied Bacon with Caramel Whip Cream paired with Girard Petite Sirah, Napa Valley, California or Degiorgis Moscato d’Asti, Piedmont, Italy

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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!

3-Course Dinner: $28.95 per person Course One – Choose One:

Elijah’s Red Chowder – Our spicy tomato based chowder with clams, bacon, potatoes, carrots, leeks, onion and seasonings. Carolina Chowder – A rich cream chowder with shrimp, clams, and potatoes. WITH YOUR CHOICE OF: House Salad – Mixed lettuce with red onion, mushrooms, carrots, cucumbers, and tomatoes with your choice of dressing. Caesar Salad – Romaine lettuce, shaved Parmesan, and garlic croutons tossed in Caesar dressing. Course Two – Choose One:

Crab Stuffed Flounder – Local flounder filet served with a Maryland crab stuffing and baked served over the potato of the day topped with a citrus bierre blanc. Black and Bleu Pork – Center cut N.C. pork chop blackened with house made cajun seasoning with a bleu cheese cream sauce served over the potato of the day. Chicken and Shrimp Linguine – A blackened boneless chicken breast and shrimp served over linguine; topped off with diced scallions, shaved parmesan, and a creamy Alfredo sauce. Course Three:

Chefs Choice of Delectable Desserts (Please ask your server) *Served only from 5 pm until closed 10 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

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: $17 per person

3-Course Dinner: $28 per person

Course One – Choose One:

Cup of Manhattan Seafood Chowder – Grouper, Sea Bass, Mahi-Mahi and Clams in a lightly spiced Tomato Broth

Alligator Satay two ways – Cajun fried & Citrus grilled served with our homemade Spicy Roasted Red Pepper Aioli

Small Water Street Salad – Mixed greens, Tomatoes, Carrots, Cucumbers, Red Onion, Parmesan Cheese and Croutons with your choice of dressing

Personal size Spinach and Artichoke Dip – Fresh Spinach, Arichokes, Mozzarella, Parmesan and Cream Cheese baked and served with Pita Points

Course Two – Choose One:

Small Water Street Salad – Mixed greens, Tomatoes, Carrots, Cucumbers, Red Onion, Parmesan Cheese and Croutons with your choice of dressing

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

Course Two – Choose One:

Blackened Grouper Rueben – Blackened grouper with Jicama slaw, Swiss cheese and Russian dressing served on toasted Marbled Rye

George Shrimp and Grits – Sautéed Shrimp, Apple Wood smoked Bacon, Roma Tomatoes, Scallions, and Garlic in a White Wine Cream Sauce. Served over White Cheddar Stone Ground Grits.

Course Three:

Smothered Pork chops – Two bone in chops lightly breaded and pan fried, served with Hoppin’ John, stoneground white cheddar grits and finished with our low country pan gravy

Chef’s House-made Cobbler a la mode

Seafood and Crab Cannelloni – Crab, cream cheese and sundried tomatoes rolled in pasta sheets, topped with Seabass, grouper, salmon,and shrimp, finished in our seafood cream sauce and melted provolone Course Three:

Chef’s House-made Cobbler a la mode www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

Hell’s Kitchen

118 Princess Street • (910) 763-4133 www.hellskitchenbar.com This is downtown Wilmington’s Sports Pub! With every major sporting package on ten HDTVs and our huge HD projection screen, there is no better place to catch every game in every sport. Our extensive menu ranges from classics, like thick Angus burgers or NY-style Reuben, to lighter fare, such as homemade soups, fresh salads and vegetarian options. Whether meeting for a business lunch, lingering over dinner and drinks, or watching the game, the atmosphere and friendly service will turn you into a regular. Open late 7 days a week, with free WiFi, pool, and did we mention sports? Free downtown lunchtime delivery on weekdays; we can accommodate large parties. 763-4133.

Dine in only

Encore Restaurant Week Lunch Special Try any of our Famous Burgers $6.66 (11-4) Choose From:

MUSHROOM BACON SWISS - Bacon and Swiss, smothered in sautéed mushrooms and onions, topped with lettuce and tomato BLACK & BLEU - Blackened and topped with crumbled bleu cheese, lettuce, and tomato HICKORY - Bacon, cheddar, lettuce, tomato, and Sweet Baby Ray’s BBQ Sauce AMERICAN CLASSIC - Cheddar cheese, lettuce, tomato, and fried onions VEGGIE BURGER - Handmade black bean patty, red onions, lettuce, tomato and cheddar cheese

2-course Dinner for two: $25 Includes one glass of wine, draft beer, or soft drink for each person

Course one – Choose ONE TO SHARE:

ANY one appetizer to share

(excluding Wings and Sampler Baskets)

Choose from Pickle Chips, Mozzarella Sticks, Loaded Chips or Fries, Jalapeno Poppers, Beer-Battered Onion Rings, Potato Skins, and much more! COURSE TWO – CHOOSE TWO:

ANY two items from our wmenu Just a few of our choices.

See www.hellskitchenbar.com for our full menu!

ANY of our Famous Burgers - All made with Certified Angus Beef or marinated chicken breast and served on a brioche roll Maryland Crab Cakes - Two handmade lump crab cakes pan-seared and topped with fried onions over mustard sauce. Served with mixed greens salad. Southern Fried Chicken Wrap - Breaded chicken, romaine lettuce, bacon, and cheddar jack tossed in ranch dressing. New York Style Reuben - Slow cooked corned beer (or turkey) topped with Russian dressing, sauerkraut, and Swiss cheese served on rye bread HK Blackened Chicken Sandwich - Grilled chicken breast, blackened and topped with bacon, cheddar cheese, lettuce, tomato, and mayo. Served on toasted wheat bread Classic Fish & Chips - Tempura fried ocean cod with mustard sauce and cole slaw. Served with waffle cut fries

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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, considering fondue can run up a nice check. Thus, 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.

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

4-Course Dinner: $25 per person

4-Course Dinner: $30 per person

COURSE ONE:

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

COURSE TWO – CHOOSE ONE:

Salad or Soup – Garden Salad, Romaine with Caesar, Mushroom Salad or Soup of the Day

COURSE THREE:

Choose any three from our entree selection and choose any 3 dipping sauces from our complete list as well as any cooking style for your entree.

Chicken, Filet Mignon, Tofu, Pork Tenderloin, Assorted Ravioli, Andouille Sausage, Marinated Portabellos, Shrimp

Filet Mignon, Sashimi Tuna, Shrimp, Chicken, Asian Potstickers, Scallops, Lobster Ravioli

* Double Filet, Shrimp, Sausage Extra

* Double Filet, Scallops, Tuna and Lobster Ravioli Extra

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.

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19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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.

LUNCH: $10.95 per person Choice of:

A cup of our Soup of the Day OR Chargrilled Heart of Romaine Caesar Salad with Parmesean Crisp PLUS:

Baked Fish n’ Chips – Tilapia Filet breaded with Rice Crispies cereal and baked, served with coleslaw and housemade chips.

Dinner: $20.95 per person Choice of:

Chargrilled Portobello Mushroom stuffed with a creamy white wine artichoke spread OR Chargrilled Heart of Romaine Caesar Salad with Parmesean Crisp PLUS:

North Carolina Heritage Farms Pork Tenderloin – pan seared and served with an apple, onion, and cranberry compote and Yukon Gold mashed potatoes; finished with Cheerwine herb jus choice of:

Housemade Seasonal Berry Cobbler OR Peach Cornbread Pudding with Rum Caramel Sauce

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Riverboat Landing 2 Market Street • (910) 763-7227 www.riverboatlanding.com

Located at the foot of Market Street, on the bank of the Cape Fear River, Riverboat Landing has been around for over 25 years. The building itself is an architectural gem, dating back to 1856, featuring nine two-person private balconies overlooking the Cape Fear. It’s a lover’s destination, to say the least. Restaurant weekers will not only fall for the ambience but the menu, too, as they explore Southern regional cuisine, along with hints of French, Asian and Mediterranean.

3-COURSE DINNER: $32 per person COURSE ONE – CHOOSE ONE:

Arancinia – crisp risotto fritters laced with mushrooms & herbs, stuffed with fresh mozzarella cheese & served with pomodoro sauce Lowcountry “Pickled” Shrimp – over dressed greens with marinated vegetables Kale Salad – shredded carrot, edamame, dried cranberry, english cucumber, and shaved sweet onion dressed in extra virgin olive oil and fresh lemon Sesame Seared Beef Tips – with boston lettuce, rice noodles, cilantro, lime, peanut sauce Island Style Poke – sushi grade diced yellow fin tuna, ponzu, green onion, citrus, macadamia COURSE TWO – CHOOSE ONE:

Spinaci con Proscuitto – linguine tossed with shaved, cured italian ham, fresh spinach, basil, parmesan, pine nuts, garlic, olive oil (served room temperature) Pan Roasted Salmon – lemon- feta orzo, tzatziki, cucumber salsa Cajun Shrimp & Fettuccine – andouille sausage, cremini mushrooms, sautéed peppers, caramelized onions, smoked bacon, parmesan cream Grilled Flat Iron Steak – dressed arugula, roasted garlic aioli, shaved parmesan, balsamic tomato Panko Eggplant Napolean – tomato, basil, fresh mozzarella, roasted pepper, pomodoro COURSE THREE – CHOOSE ONE:

Chocolate Lava- Belgian chocolate molten cake served warm with vanilla ice cream Cheesecake “dulce de leche”- with salted caramel and toffee Apple Tart- flaky pastry with fresh apples, cinnamon, brown sugar, vanilla ice cream, and caramel sauce Pistachio Mascarpone Cake- with sweetened mascarpone and roasted pistachios www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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 Apple, Walnut & Bleu Cheese Salad – iceberg, romaine, and baby lettuces tossed with red onions, red delicious apples, candied walnuts, balsamic vinaigrette and topped with bleu cheese crumbles 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 Blackened Sea Scallops with Cajun Béarnaise Sauce – lightly blackened, with a cajun béarnaise sauce and lemon butter. Pork Chop – 12 oz. premium reserve pork chop that is flavorful and juicy Salmon Filet – 8 oz. broiled COURSE THREE – CHOOSE ONE:

Chocolate Sin Cake – chocolate and espresso - an irresistible temptation. Cheesecake – homemade cheesecake, with fresh seasonal berries.

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Shuckin’ Shack

109 Market Street, Downtown Wilmington • (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 1 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 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, 1lb Snow Crab Legs, 1/2lb Shrimp, Cole Slaw & Corn Crab Pot – 1lb Snow Crab Legs, 1lb Dungeness Crab Legs, Dozen Oysters, ½ lb Shrimp, Cole Slaw & Corn

Fish Sandwich – Catch of the day, blackened, grilled, or fried served on a hoagie roll. Topped with lettuce and tomato, with a spicy remoulade on the side. Served with French Fries and cole slaw

Bayou Boil – 1lb Crawfish, Dozen Oysters, Dozen Clams, 1/2lb Shrimp, Andouille Sausage, Red Potatoes, Cole Slaw & Corn

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

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

Yo Sake

33 South Front Street • (910) 763-3172 www.yosake.com With a menu that touts fusion-Japanese food, Yo Sake appeals to the sushi-loving, vegetarian-loving and food-in-general-loving crowds. Their menu varies, offering the standards (pork eggrolls or sesameencrusted tuna), the exotic (BBQ duck lettuce wraps or miso drunken noodles), and oh-so-much sushi (from standards to specialty rolls). They offer a chic atmosphere, complete with cosmopolitan Anime 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, Yo Sake has become a destination for the hip, the foodies and almost all Wilmingtonians. Restaurant Weekers need to mark it on their must-stop list.

4-Course Dinner: $20 per person Course One – Choose One:

Shanghai Firecracker Shrimp, Chicken Jalapeño Egg Rolls, Spicy Tuna Roll, Alaskan Roll, or California Roll Course TWo – Choose One:

House Ginger Salad, Tomato Ginger Bisque, Miso Soup, or Lemongrass Vegetable Soup Course THREE – Choose One:

Fiery Beef or Chicken, Pad Thai, Teriyaki Grill, Ginormous Roll, Tropical Roll, or Spider Roll Course FOUR – Choose One:

Coconut Gelato, Green Tea Gelato, Banana Fried Cheesecake, or Fried Chocolate Peanut Butter Wontons

18 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

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 | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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.

3-COURSE LUNCH OR DINNER FOR TWO: $55 SOLO PRICE: flight of beer, entree, choice of appetizer OR dessert: $25 DRInks – CHOOSE two:

Ice Cold Draft Beers (Excludes Chimay) course one – CHOOSE ONE:

Frog Legs paired with a creamy Texas Pete Aioli Crispy Fried Green Tomatoes Oyster Mushrooms with a Garlic Caper Aioli course two – CHOOSE two:

Shrimp n’ Grits drizzled with a Tasso Gravy 10 oz. Juicy Bar Steak with a pancetta onion demi glaze Chicken Roulades dressed with a Charred Pepper Coulis course three – CHOOSE ONE:

Peanut Butter Pie Pecan Pie Ala Mode Homemade Banana Puddin’

20 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

Melting Pot

Mayfaire Town Center • 885 Town Center Drive • (910) 256-1187 www.meltingpot.com On the Wrightsville Beach side of town The Melting Pot offers a very unique and interactive dining experience, with a heavy focus on personal service. Their Wait staff has been hand picked and extensively trained to have the ability to provide you with nothing less than a “Perfect Night Out.” Every visit is hand tailored to fit your wants and needs during your fondue experience. The Melting Pot offers a stunning variety of creamy, perfectly balanced cheeses that their servers hand craft table side for your dining pleasure. For your second course they have a selection of cold, crisp and fresh salads, paired with house made dressings. The Metling Pot’s entrées are as beautiful as they are delicious with offerings of a wide range of premium meats and seafoods with a variety of sophisticated marinades and sauces for dipping. This year The Melting Pot has drastically changed their menu to suit the needs of the individual diner and those who are on a budget. Come dine with them for restaurant week and allow them to give you a tour of their new menu and pricing structure.

Dinner: $29.99 per person cheese – choose one:

Choose one per cook top

Cheddar, Spinach Artichoke, Fiesta, Wisconsin Trio, Traditional Swiss salad – choose one:

Choose one per person House, Caesar, Spinach Mushroom, California EntrÉe – Build your own:

Fondue By You entrée with 3 selections from below Teriyaki-Marinated Sirloin | Seasoned Choice Angus Sirloin | Honey Orange Duck Breast Atlantic Salmon | Andouille Sausage | Pacific White Shrimp Chicken Potstickers | Spinach & Artichoke Ravioli | Memphis-Style BBQ Pork Medallion Filet Mignon | Wild-Caught Mahi Mahi | All Natural Breast Of Chicken Wild Mushroom Sacchetti | Good Earth Vegetarian* Add a lobster tail for $9 *When choosing the Good Earth Vegetarian, it will be the only selection you make from the list. It consists of Baby Portobello Mushrooms, Asparagus, Thai Peanut tofu, Spinach and artichoke ravioli, and wild mushroom sacchetti. *You must choose 3 separate items. You may not double or triple up on the same selection. Entrees will be served with seasonal vegetables and our 5 signature dipping sauces. Cooking Style (Choose 1 per cook top)- All entrees come complimentary with our Court Bouillon. Additional charges apply for our Coq Au Vin, Bourguignonne, and Mojo styles. Dessert:

Choose one per cook top Your choice of any dessert from our chocolate fondue menu www.encorerestaurantweek.com | MARCH 19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE 21

The Olive Cafe and Wine Bar 1125-E Military Cutoff Rd. (The Forum) 1125-E Military Cutoff Rd. (The Forum) (910) (910) 679-4772 679-4772 •• www.olivecafenc.com www.olivecafenc.com

The Olive Cafe Wine Barand Offers a Vivacious Wines and from Around the Theand Olive Cafe Wine Bar offers Collection a vivaciousofcollection of Foods wines and World. Elevate your Senses with foods Flavorfrom andaround Havingthe anworld. Enjoyable Experience, in an “Upscale Atmosphere without an Uptight Attitude”. Serving a Variety of Appetizers, Small Plates and Entrées Elevate your senses with flavor and having an enjoyable experience, in an in a Creative and Comforting Way, using Artisanal Products. Offering Lunch & Dinner along with over atmosphere without an attitude.”Grab and Go items such 50 Boutique Wines, 20+“upscale Craft Beers, Luxury Bourbons anduptight Craft Cocktails. variety Specialty of appetizers, smallCharcuterie, plates and Artisan entréesChocolates in a as, European Style Serving Espressoa Drinks, Cheeses, and HouseMade Pastries availablecreative for yourand At-Home Enjoyment Food & Wine Classes offered as well. comforting way,Educational using artisanal products. Hours: Mon – 11am-3pm; Tue 11am-9pm; Wed & Thu: 11am-10pm; Fri - Sat: 11am-midnight; Jazz Offering lunch and dinner, and over 50 boutique wines, 20+ craft beers, Sunday Brunch: 11:am-3pm.

luxury bourbons and craft cocktails.

HOURS: Mon, 11am-3pm; Tues, 11am-9pm; WedThurs, 11am-10pm; Fri-Sat: 11am-midnight; Jazz Sunday Brunch, 11am-3pm.

Grab-and-go items, such as European-style espresso drinks, specialty cheeses,c harcuterie, artisan chocolates and housemad pastries available for your at-home enjoyment. Educational food and wine classes offered monthly.

3-COURSE LUNCH: $25 per person 3-COURSE LUNCH: $25 per person COURSE ONE – CHOOSE ONE:

COURSE CHOOSE ONE: Cheese Monger’s Select Cheese Board accompanied by assortedONE breads,–crackers, cornichons, coarse mustard and fig jam (Cheese selections vary daily) Cheese The Monger’s Select Cheese Board accompanied by assorted breads, crackers, cornichons, coarse and fig jam selections vary daily) Devils in Truffle – Our house recipe deviled eggs with fresh herbs, mayo, truffle sea salt andmustard Taste The Olive’s ™ (Cheese Wow White Truffle Oil The Devils in Truffle – Our house recipe deviled eggs with fresh herbs, mayo, truffle sea salt and Taste The Olive’s™ White Truffle Oil Roasted Olives – Four Cheese Family Recipe with Parmesan Herb Crumb Crust then choose Drizzled with Taste The Olive’s ™ White Truffle Oil or Roasted Olives – Four Cheese Family Recipe with ParmesanSteamed Herb Crumb CrustMixed then in choose Drizzled with Taste The Olive’s ™ White Truffle Oil or Broccoli Steamed Broccoli Mixed in COURSE two – CHOOSE ONE:

– CHOOSE ONE: Chef’s Select Soup du jourCOURSE • CharlestonTWO Style Crab Bisque • Roasted Pepper & Tomato Basil Soup Chef’s Select Soup du jour • Charleston Style Crab Bisque • Roasted Pepper & Tomato Basil Soup

COURSE Three – choose one: COURSE THREE – CHOOSE ONE: Triple Cheese “Grown up Grilled Cheese” – Havarti, White Cheddar and Chive Double Gloucester with Chopped Tomatoes and Garlic Aioli on Toasted Challah Bread

Triple Cheese “Grown up Grilled Cheese”The – Havarti, White Cheddar and Chive Double Gloucester with Pickles Chopped Original Burger – White Cheddar, House Ketchup, & Tomatoes Onions and Garlic Aioli on Toasted Challah Bread TheParmesan OriginalHerb Burger – White Cheddar, Ketchup, Pickles & Onions Mac & Cheese – Four Cheese Family Recipe with Crumb Crust then chooseHouse Drizzled with Taste The Olive’s Wow White Truffle Oil or Steamed Broccoli Mixed in Mac & Cheese – Four Cheese Family Recipe with Parmesan Herb Crumb Crust choose; Taste The Olive’s™ White Truffle Oil or Mixed Steamed Broccoli

3-COURSE DINNER: $35 per person 3-COURSE DINNER: $35 per person COURSE ONE – CHOOSE ONE:

ONE – CHOOSE ONE: Sprouts & Egg – Taste The Olive’s ™ COURSE Aged 18 Balsamic Roasted Brussel Sprouts with Onions, Pancetta & Fried Egg on top Sprouts & Egg – Taste The Olive’s ™ Aged 18 Balsamic Roasted Brussel Sprouts withwith Onions, & Fried EggMaple on topInfused Balsamic Candied Spiced Bacon Pops – Heritage Cheshire Farms Bacon on a stick candied, spiced finished Taste Pancetta The Olive’s ™ Aged CandiedThe Spiced Bacon Pops –– Heritage Cheshire Farms Bacon on a fresh stick candied, spiced finished withand Taste TheThe Olive’s ™ Wow Aged White MapleTruffle Infused Devils in Truffle Our house recipe deviled eggs with herbs, mayo, truffle sea salt Taste Olive’s OilBalsamic The Devils in Truffle – Our house recipe deviled eggs with fresh herbs, mayo, truffle sea salt and Taste The Olive’s Wow White Truffle Oil Roasted Olives – Imported Italian olives, garlic, fresh herbs, and cherry tomatoes tossed with Taste The Olive’s ™ Garlic Extra Virgin Olive Oil then roasted to perfection Roasted Olives – Imported Italian olives, garlic, fresh herbs, and cherry tomatoes tossed with Taste The Olive’s ™ Garlic Extra Virgin Olive Oil then roasted to perfection

COURSE two – CHOOSE ONE: COURSE TWO – CHOOSE ONE:Finished with Taste The Olive’s ™ Blood Orange Fused Just Beet It Salad – Mixed Greens, Roasted Beets, Toasted Nuts, Panko Crusted Warn Goat Cheese,

Just Beet It Salad – Mixed Greens, Roasted Beets, Toasted Crusted WarnPear GoatWhite Cheese, Finished with Taste The Olive’s ™ Blood Orange Fused Extra VirginNuts, OlivePanko Oil and Cranberry Balsamic Extra Virgin Olive Oil and Cranberry Pear White Balsamic Cheese Monger’s Select Cheese Board accompanied by assorted breads, crackers, cornichons, coarse mustard and fig jam (Cheese selections vary daily) Cheese Monger’s Select Cheese Board accompanied by assorted breads, crackers, cornichons, coarse mustard and fig jam (Cheese selections vary daily)

COURSE Three – choose one: COURSE THREE – CHOOSE ONE:with Taste The Olive’s ™ Wow White Truffle Oil Truffle Mac & Cheese – Four Cheese Family Recipe with Parmesan Herb Crumb Crust Drizzled

CheeseNC – Four Cheese Family Recipe withwith Parmesan DrizzledCream with Taste The Olive’s™ White Truffle Oil black beans Pulled PorkTruffle Tacos- Mac –Slow&Roasted Cheshire Heritage Farms Pork HouseHerb MoleCrumb Sauce Crust and Avocado accompanied by refried seasoned Pulled Pork Tacos–Slow Roasted NC Cheshire Heritage Farms Pork with House Mole Sauce and Avocado Cream accompanied by refried seasoned blackBiscuits beans Daube of Beef- A Classic Provencal Stew with Red Wine Braised Beef, Vegetables, Garlic, and Herbs de Provence accompanied by our Provencal Daube of Beef- A Classic Provencal Stew with Red Wine Braised Beef, Vegetables, Garlic, and Herbs de Provence accompanied by our Provencal Biscuits

22 ENCORE ENCORE RESTAURANT RESTAURANT WEEK WEEK GUIDE GUIDE || MARCH MARCH 19-26, 19-26, 2014 2014 || www.encorerestaurantweek.com

Blue Asia

341 S. College Road • (910) 799-0002 www.blueasiabistro.info Blue Asia serves a wide range of Asian and Pacific Rim cuisines, in Chinese, Japanese and Thai, prepared by experienced chefs. By offering only the freshest seafood, meats and vegetables, chefs prepare classic sushi rolls, nigiri and sashimi, as well as hibachi, tempura dishes, and favorites like Pad Thai or chicken and broccoli. A large selection of appetizers, such as dumplings and spring rolls, along with homemade soups and salads, make Blue Asia a fusion experience, sating all palates. Folks dine in an upscale ambiance, transporting them to far-away metropolises. Full ABC permits; families, students, young professionals and seasoned diners welcomed!

DINNER FOR TWO: $40

Includes bottle of house red or white wine. cOURSE ONE TO SHARE:

Two spring rolls — hand rolled and filled with veggies Chicken Satay — marinated chicken on a skewer Crab Rangoon — wontons filled with cream cheese and crab Edamame—steamed soy beans COURSE TWO – CHOOSE ONE each:

Sesame Chicken — chunks of fried sesame-style chicken, in a sweet sauce, served over fried or white rice. Chicken Lo Mein — onion , scallion, lettuce & carrot Chicken with Garlic Sauce — broccoli,cauliflower , zucchini,mushroom, corn , carrot & green pepper sautéed in brown sweet , sour & spicy sauce Beef and broccoli — broccoli and carrot sautéed in brown sauce Sapphire — shrimp, cream cheese,crab tempura fried served with white sauce Firecracker Roll — shrimp, cream cheese, avocado, topped with crab and a spicy sweet sauce. COURSE THREE to share:

Fried Banana — deep-fried bananas, served with ice cream and whipped cream Tempura Cheesecake — fried cheesecake, served with whipped cream and chocolate sauce

~ Not valid with any other offer! No substitutions! Does not include tax or gratuity! ~ www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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

Having opened in early spring 2013, Sealevel Gourmet is the new baby of Chef Nikki Spears. Spears wanted a place to cook what she eats: well-executed, simple, snacky, and sandwichy, 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, Spears caters to the needs of gluten-free, vegetarian, vegan and lactose-intolerant diets, which includes cookies and seasonal pies. This winter try Sealevel’s small-batch soups and sauteed greens. Their Kale Nacho Program has met an appreciative audience, along with their portobello lentil patty mellt. Their Carolina vegan dog and German vegan dog can satisfy the tube-steak hankerings of staunch flesheaters and are a very affordable introduction to the fun foods featured at Sealevel. The fried oysters, and the newly introduced “oyster dog,” are embedded in the specials menu during the season. The inshore catch, speckled trout and flounder, make delightful fish dogs and sandwiches! With spring around the corner, folks can expect deliciously healthful smoothies as part of Sealevel’s Cool TReats PRogram! Check the web and Facebook for updates, and stop by for a to-go menu and a biz card. Beer, wine and sake served! Drop by daily for lunch, 11 a.m. - 2 p.m., or for dinner, Thurs. - Sat., 5 p.m. - 9 p.m. Closed Tuesdays.

LUNCH OR DINNER SPECIAL: $12.50 COURSE ONE – CHOOSE ONE:

Mashed Eggplant with grilled pita Fried Plantains with Caribbean jerk sauce “Hot Chips” Potatoes with ranch or vegan chipotle dip COURSE TWO – CHOOSE ONE:

Lentil Burger – grilled patty of organic soaked lentils, seeds, and vegetables served on a toasted roll with lettuce, tomato, pickle, onion, ketchup, mustard, and mayo; with choice of side Falafel Pita – pita pocket with salad of cucumber, tomato, and lettuce with lemon tahini dressing and handmade organic chickpea patties with fresh herbs; with choice of side Shrimp Tostada – grilled shrimp with refried lentils, avocado, Monterey jack cheese, lettuce, tomato, cilantro and onion on crispy corn tortilla; with salsa and sour cream BBQ Tofu and Eggplant Tostada – sweet bbq tofu and eggplant with same toppings as above Sides:

Cukes, Slaw, Hushpuppies, Hot Chips, Greens, Red Beans, Refried Lentils, Ginger Salad, Chips and Salsa

24 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

Carolina Ale House

317-C College Road • (910) 791-9393 www.carolinaalehouse.com Serving Lunch – 11 a.m. – 3 p.m. 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.

Encore Restaurant Week Lunch Specials 11am – 4pm $5 SpecALEty Burgers All of our burgers are constructed with lettuce, tomato, onions on a Kaiser roll with a side of CAH fries or coleslaw.

Southern Scorcher* Topped with jalapeños, Habanero BBQ sauce and Pepper Jack Cheese

Fiesta* Topped with Pico and Cheddar Cheese

Aloha* Topped with grilled pineapple and Swiss cheese *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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

26 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

Hieronymus Seafood 5035 Market Street • (910) 392-6313 www.hieronymusseafood.com

Hieronymus Seafood is a Wilmington staple, serving high quality seafood at reasonable prices for 33 years. We specialize in local seafood and locally grown vegetables. The freshness is unbeatable. With a casual, family-friendly environment, Hieronymus is a great choice for those craving a delicious meal in a comfortable atmosphere. Fresh is always best!

4-COURSE DINNER: $25 per person COURSE ONE – CHOOSE ONE:

Calamari — fried in a light batter, served with garlic aioli and house marinara Cape Fear Crab Dip — crab meat delicately blended with Parmesan and cream cheese, served with garlic and herb toast points COURSE two – CHOOSE ONE:

She Crab Soup — a cup of our house specialty soup Caesar Salad — made with fresh romaine lettuce, Parmesan cheese and garlic-baked croutons COURSE three – CHOOSE ONE:

Lemon Caper Fresh Catch — petite portion of local fresh fish grilled with salt and pepper, then brushed with lemon butter and capers Shrimp & Grits — Southern style grits topped with sautéed shrimp, onions, tomatoes and lobster cream sauce Combination Platter — seafood combination of shrimp and flounder, served blackened or fried Greek Style Chicken Breast — chicken breast seasoned with blended mint, dill, olive oil, topped with fried spinach, tomatoes and feta Lobster Thermador — lobster meat delicately blended with a house cognac béchamel and herb seasonings, topped with fresh mozzarella and parmesan cheeses then broiled COURSE four – CHOOSE ONE:

Almond Hershey Delight — delightful frozen mousse made with Hershey’s chocolate, drizzled with chocolate and raspberry syrups, chocolate shaving and whipped creams Key Lime Tart — sweet and refreshing dessert made from deliciously tart key limes and accented by a cinnamon and nutmeg graham cracker crust www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

Hops Supply Company 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 HopsCo 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!

3-Course Lunch FLIGHTS: $7.99 per person

3-Course Dinner FOR TWO: $18.95

COURSE ONE – choose two:

COURSE ONE to share:

Side Salad, Housemade Soup of the Day, Hops Co Fries, Salt & Pepper Potato Chips, Fresh Fruit

Spinach Dip with tortilla chips

COURSE TWO:

COURSE TWO – CHOOSE TWO:

One-handed Sandwich (half sandwich of the day) COURSE three:

Cookie of the Day

One per person

Stuffed Pork Tenderloin – Stuffed with apples and brie then topped with a brown sugar glaze. Coq au Vin – Chicken, Mushroom and Tomato sautéed in red wine and served with mashed potatoes. COURSE THREE – Dessert Tastings to Share:

Chocolaty- Goodness Brownie Our Famous, Extra Special Carrot Cake

28 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

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 Jamaican breakfast to mouth-watering classic dishes such as curry goat, oxtail, jerk and curry chicken, 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 Comes with choice of Kola Champagne, Crème, Ginger Beer, Pineapple, Sweet Tea or Bottled Water COURSE ONE – CHOOSE ONE:

Jamaican Beef Patty — The original patty beef patty enclosed in its signature flaky crust, ground with spices. Also in chicken or vegetable Spinach Strawberry Salad COURSE two – CHOOSE ONE:

Coco Bread – light and fluffy, slightly sweet bread with a hint of coconut Jerk Meatballs – homemade with a savory blend of traditional Jamaican herbs and spicy seasonings Fried Green Tomato – seasoned tomato, battered and deep fried COURSE three – CHOOSE ONE:

Stew Beef, Curry Vegetables, Jerk Chicken, Curry or Brownstew Chicken Select two side dishes – Cabbage, Collard Greens seasoned with Smoked Turkey and Cornmeal Dumplings, Steamed Rice, Rice and Peas, Salad, Plantain, or Macaroni and Cheese

Meal upgrade options: Red Stripe Chicken, Red Snapper, Curry Goat or Oxtail ($22.00 for the 4-Course Meal) COURSE FOUR – CHOOSE ONE:

Pineapple Pudding Cake, Red Velvet Cheesecake, Sweet Potato Pie or House Surprise

Tax or gratuity not included. Not valid with any other offer. $3 plate share applied to 4-course meal special.

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

The weekly that getâ&#x20AC;&#x2122;s carried away Since 1985, encore magazine has been the standard for art, entertainment, music, movies, food, events and just about everything else.

www.encorepub.com 30 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

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 | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

Buffalo Wild Wings

5533 Carolina Beach Rd • (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

32 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

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: 11am – 4pm

Dinner special: 4pm – Close

choose one:

choose one: (Each of these dinner specials are served with your choice of: House Salad, Cup of Soup, or a glass of our House Wine)

Fish Bites Fish and Chips – beer batter fried basket of delicious white fish served with fries and a soft drink $7.50 Fish Tacos of the Day – Two flour tortillas stuffed with fresh fish, seasoned just right with shredded lettuce and cheddar jack cheese. Served with sour cream, salsa, french fries and a soft drink $7.50 Shrimp and Lobster Roll – Fresh lobster & shrimp folded in a savory semi-sweet mayo sauce, topped with applewood bacon and served in a toasted split top bun with homemade chips $14.00 (Served all day)

Love of the Land and Sea – 6 oz. Bacon Wrapped Filet Mignon and 6 oz. Lobster Tail served over purple potatoes with goat cheese and grilled Asparagus, finished with a saffron cream sauce $35 Orange Glazed Sea Bass – Pan-seared Sea Bass topped with a mildly spicy orange glaze served over a sweet rice cake and vegetable, topped with a skewer of Jumbo Shrimp $30

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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.

3-COURSE DINNER FOR TWO: $20 COURSE ONE – CHOOSE ONE TO SHARE:

Onion Crisps Homemade Pork Spring Rolls COURSE TWO – CHOOSE TWO:

Hanks Stuffed Shells – Jumbo pasta shells filled with a spinach, Italian sausage, and ricotta cheese mixture and topped with marinara sauce. Cajun Spiced Chicken – Spicy chicken breast marinated and grill, served on a bed of Hoppin’ John with fresh sautéed vegetables. Root Beer Pulled Pork Sliders – Two North Carolina pulled pork slider sandwiches with lettuce, tomato, Root Beer BBQ sauce, and sweet potato fries. COURSE THREE – CHOOSE ONE TO SHARE:

Seasonal Cobbler Banana Pudding Chocolate Brownie

34 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

Siena Trattoria

3315 Masonboro Loop Road • (910) 794-3002 www.sienawilmington.com Modeled after traditional Italian trattorias, Siena offers an authentic, classic menu along with creative Chef specials in a beautiful, warm, casual setting. Whether dining indoors or in our courtyard, Siena is the perfect neighborhood restaurant for the entire family to enjoy. From our delicious brick oven pizza to expertly prepared meat, seafood and pasta dishes, you will find a variety of cuisine to please all palates. All prepared from the finest, freshest and local ingredients.

SOUP: Roasted chestnut and shallot bisque $3/$5 APPETIZER: Grilled eggplant and panzanella salad with prosciutto, roasted red peppers and caramelized onion tossed in a honey balsamic vinaigrette Clams and mussels steamed in a white wine broth with grape tomatoes, spinach, garlic and shallots Seared sea scallops over sweet corn and red pepper chowchow with a cherry port gastrique Sesame crusted yellowfin tuna over mixed greens with caramelized onion, roasted red pepper, grape tomatoes and artichoke hearts with a white balsamic vinaigrette Roasted pork belly roulade over grilled polenta MAIN COURSE – PRICE INCLUDES CHOICE OF APPETIZER & DESSERT: Balsamic & rosemary marinated 18oz bone-in ribeye steak served with parmesan crusted smashed potatoes and sautéed haricots verts $40 Pan roasted duck breast with a pear and port wine sauce with a puree of sweet potato and pancetta roasted brussels sprouts $29 Baked shrimp and crabmeat manicotti in a sherry cream sauce $29 Braised beef short rib ravioli in a cremini mushroom and marsala sauce $28 House made gnocchi with roasted butternut squash in a sage and brown butter sauce with candied walnuts $26 Pan seared sea scallops served over spaghetti carbonara and crisp pancetta $32 Chicken Scarpariella – Cut up half chicken pan roasted with sweet sausage, potatoes, mushrooms and cherry peppers in a white, lemon and butter sauce $26 Oven roasted frenched rack of lamb with a sauce of blackberry coulis. Served with butter braised turnips and pan fried parmesan potato cake $34 DesSERT: Chocolate dipped banana cream cannolis Strawberry filled vanilla creampuffs Lemon curd and raspberry tartlet Tiramisu

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

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:

*Summer Rolls, Crispy Shrimp, *Tofu Lettuce Wrap or Chicken Lettuce Wrap

*Spring Rolls, Steamed Dumplings or Crispy Wrapped Shrimp

COURSE TWO – Choose Two:

COURSE TWO – Choose one: Soup of the day or *Small salad with peanut or ginger dressing

COURSE ONE – Choose one:

Chicken Wonton Soup *Tofu Soup with Glass Noodle COURSE THREE – Choose TWO:

COURSE THREE – Choose one:

Thai Spice Chicken – Lightly battered chicken cooked in our Thai three-flavored sauce and served on a bed of steamed vegetable.

Grilled Pork and Papaya – Grilled marinated pork served with a side of sticky rice and papaya salad

Hot Cha Duck – Duck stir-fried in chili paste with onions, bamboo shoots, bell peppers, basil, and young black peppers.

Red Curry Beef Stew with Sweet Potatoes & Quinoa – Beef and red curry slow cooked with quinoa, sweet potatoes, carrots, onions, garlic cloves, and corn

Garlic and Pepper Trout – Fillets of grilled trout served with mushroom in our garlic and pepper sauce on a bed of steamed vegetable

*Pad Woon Sen – Glass noodle stir-fried with egg, tomatoes, bean sprouts, onions, scallions, cabbage, celery, carrots, and your choice of meat or tofu

*Tofu and Snow Peas – Snow peas and bean sprouts stir-fried with steamed tofu. *Pineapple Fried Rice –Jasmine rice fried in curry powder with egg, onions, cashew nuts, raisins, pineapple, and your choice of meat or tofu.

*Bok Choy Stir fry – Bok Choy stir-fried with carrots, garlic, and your choice of meat or tofu

*Vegetable Medley – Stir-fried snow peas, baby corn, onions, scallions, bean sprouts, cabbage, broccoli, carrots, celery, and your choice of meat or tofu.

*Thai Fried Rice – Rice stir-fried with egg, onions, tomatoes, peas, carrots, and your choice of meat or tofu

COURSE FOUR – Choose ONE:

COURSE FOUR – Choose one:

Coconut Cake, Vanilla Crème Brule, or Chocolate Cup

Mini Double Chocolate or Thai Coconut Pudding * Vegetarian friendly * Vegetarian friendly 36 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26, 2014 | www.encorerestaurantweek.com

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: $9.99 per person

3-Course Dinner: $24.99 per person

COURSE ONE – CHOOSE ONE:

Panko Fried Asparagus with a Curry Dijon Aioli

Cabo Chicken and Black Bean Tostados with Cilantro Ranch

COURSE TWO – CHOOSE ONE:

Grilled Portabella Flat Bread with an asaigo alfredo, roma tomatoes, grilled onions and fresh basil

Blackened Fish and Grits with a pimento cheese grit cake & prosciutto cream sauce

Crab Melt Sliders with jack cheese, tomato and horseradish mayo served with BBQ potato chips

Steak & Shrimp Kabobs served with wasabi mashed potatoes sesame ginger reduction Grilled Chicken & Roasted Poblano Mac & Cheese with tomatoes, seasoned bread crumbs COURSE THREE – CHOOSE ONE:

Chef Porter’s Cheesecake of the day Apple Cinnamon Cobbler

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

Oceanic

703 S Lumina Ave, Wrightsville Beach • (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 watch the rebuilding of the Crystal Pier as it is restored to its 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 FOR TWO: $29.99

COURSE ONE – CHOOSE ONE:

Housemade Gumbo Soup - Shrimp, scallops and fish in a classic Cajun stock

Spicy Thai Shrimp Spring Rolls with sriracha aioli

She Crab Soup – A rich cream based soup with fresh crab meat. Pier House Salad - Fresh mixed greens topped with cheddar cheese, chopped egg, crisp bacon, green onions, grape tomatoes and toasted almonds COURSE TWO – CHOOSE ONE:

Tempura Tuna Tacos- Crispy yellow-fin tuna served in flour tortillas with red cabbage, Monterey jack cheese, pico de gallo, and cilantro lime aioli, served with confetti rice

Stump Sound Poppers – Local stump sound oysters stuffed with jalapeno cream cheese topped with bacon, seasoned bread crumbs and serrano chili hollandaise COURSE TWO – CHOOSE TWO:

Shrimp & 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.

Grilled Chicken Flatbread- 6 oz. grilled chicken breast served on thin flat bread with peppery pimento cheese, romaine leaf, tomato, and garlic herb mayo. Served with French Fries

Stuffed Chicken Roulade – White meat chicken stuffed with granny smith apples, onion celery, seasoned bread crumbs, and pancetta. Topped with fontina peppercorn cream. Served with garlic mashed potatoes and collard greens.

Mango BBQ Shrimp Wrap- Popcorn shrimp tossed in our house-made chipotle BBQ sauce; and wrapped in flour tortilla with lettuce, mango salsa, and jack cheese. Served with French Fries

Panko Mahi Mahi with Crispy Risotto Cake – A 6 oz. Mahi filet breaded dusted with ancho chili powder and panko bread crumbs; then deep-fried and served atop a red pepper and herb risotto cake. Finished with a spicy red pepper and saffron sauce. COURSE THREE – CHOOSE ONE:

38 ENCORE RESTAURANT WEEK GUIDE | MARCH 19-26,

Tarheel Pie Key Lime Pie Deep Dish Brownie with vanilla ice cream 2014 | www.encorerestaurantweek.com

South Beach Grill

100 S. Lumina Ave. • (910) 256-4646 www.southbeachgrillwb.com We welcome our 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, whose menu highlights the bounty of fresh Carolina coastal seafood at our front door. Serving southeastern NC for 17 years, South Beach Grill overlooks the scenic anchorage on Banks Channel, located on beautiful Wrightsville Beach, North Carolina. We are located across from the public docks at Wynn Plaza and are accessible by boat!

2-COURSE LUNCH: $9.99 per person COURSE ONE – CHOOSE ONE: Soup or Salad

COURSE two – CHOOSE ONE: Smoked Asheville NC Rainbow Trout Panini – 1000 island, southern saurkraut on ciabatta bread Angus Burger with sherry mushroom sauce, caramelized onions, swiss, black pepper aioli Turkey Wrap with iceberg, roma tomatoes, cucumbers and a spicy bang Pow sauce

3-COURSE DINNER: $28.95 per person COURSE ONE – CHOOSE ONE: Cured and House Smoked Salmon wrapped around citrus whipped cream cheese on crispy ciabatta topped with pickled red onion, peach purée and whole grain mustard sauce Gluten Free Carrot Ginger Bisque topped with crème fresh and crispy fried carrot Southern Comfort Salad of warm braised collards topped with seared ham, fried black eyed peas, candied pecan bacon and garnish with a sweet potato crisp

COURSE two – CHOOSE ONE: NC Flounder with a crab shrimp and horseradish stuffing over tomato cucumber carpaccio and basil pesto orzo finished with citrus berre blanc, herb balsamic glaze Mills Family Farms all natural, organic, hormone-antibiotic free Angus Ribeye from Morresville NC, grilled to order served with a piquillo pepper compound butter and herbed steak fries “Carolina Osso Bucco” Slow Roasted NC Pork Shank over sweet potato, roasted corn & andouille sausage hash finished with smoked tomato BBQ sauce Gluten Free Grilled Chicken Breast with portabella mushrooms, sun dried tomato, spinach and boursin cheese over garlic whipped potatoes, sage velouté

COURSE three – CHOOSE ONE: Banana pudding pie topped with swiss meringue A trio of house made ice creams – Peach, rocky beach, & fireball whiskey vanilla Gluten Free chocolate tort with raspberry habañero whipped cream strawberry compote

www.encorerestaurantweek.com | MARCH

19-26, 2014 | ENCORE RESTAURANT WEEK GUIDE

Port City food lovers,

rejoice! Join us for the most delicious week of spring.

participating restaurants downtown wilmington The Basics Caprice Bistro Elijah’s Pilot House The George Hell’s Kitchen The Little Dipper Ruth’s Chris Steak House Shuckin’ Shack YoSake Riverboat Landing The Fortunate Glass Dock Street Oyster Bar Delphina Dos

midtown

south wilmington

Blue Asia Sealevel City Gourmet Jamaica’s Comfort Zone Tandoori Bites Hieronymus Seafood Casey’s Buffet Carolina Ale House Hops Supply Company

Fish Bites Seafood Restaurant Thai Spice Henry’s Siena Trattoria Buffalo Wild Wings

wrightsville beach Bluewater Waterfront Grill South Beach Grill Oceanic

North wilmington Ogden Tap Room The Olive Cafe and Wine Bar The Melting Pot Buffalo Wild Wings