Encore Restaurant Week - Fall

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Welcome

WELCOME, READERS AND DINERS ALIKE!

The most delicious week of fall has arrived! Encore Restaurant Week (ERW) is going into event numero nueve, 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 ninth event, as restaurant week is held every spring and fall. We are proud to share its success with the many eateries that continue participating. ERW features some of their most scrumptious recipes and impressive culinary talents on prix-fixe menus across the area. A ton of superb deals are on the table—from French to Indian, seafood to steaks to dinners for two, and so much more! We welcome over 40 restaurants to our eating frenzy between October 23rd and 30th.

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 waitstaff 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: Soft Shell Crab Salad from YoSake Cover photo by: Trent Williams

2 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

9 BAKERY AND LOUNGE 9 S Front Street • (910) 523-5913 www.9bakeryandlounge.com

Established in 2013, we strive to provide an enjoyable relaxing atmosphere. In the morning we create a cafe ambiance providing doughnuts, coffee, and homemade pastries.

Once nightfall hits, we transform our cafe into a tapas bar and lounge, where we provide you with great drinks and delicious food in a comfortable setting. Always featuring jazz and blues music, we are sure you will have an enjoyable visit at 9.

2-COURSE BREAKFAST OR LUNCH FOR TWO: $15

3-COURSE DINNER FOR TWO: $50

COURSE ONE – CHOOSE ONE:

COURSE ONE – CHOOSE ONE:

Choice of two breakfast or lunch options with a side

Choice of one hot or cold tapas or Choice of two small salads (Panzanella or 9 Salad)

COURSE TWO – CHOOSE ONE:

Choice of two of our world famous doughnuts to go

COURSE TWO – CHOOSE ONE:

Choice of Seared Scallops or Smoked Cast Iron Filet (Vegan/Vegetarian Entrée Available) COURSE THREE – CHOOSE ONE:

Choice of Brûlée or Bread Pudding

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Aubriana’s

115 South Front Street • (910) 763-7773 www.aubrianas.com Aubriana’s is a unique and exciting restaurant whose melting pot American dishes, are sure to keep even the most refined appetites satisfied. All of our dishes are freshly prepared to order and made with only the finest ingredients. All desserts are made in-house and are sure to please. Whether you join us for a relaxing drink at our fully stocked bar, an inspiring dinner by the fountain in our courtyard, or order from our seasonally changing menu in our exposed brick dining room, we invite you to sit back and enjoy all that is Aubriana’s.

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

Caesar salad with golden garlic, buffalo Parmesan and brioche croutons Crisp iceberg wedge salad with roasted tomatoes, applewood bacon, Gorgonzola dolce and green onion dressing COURSE TWO - CHOOSE ONE:

Cornmeal fried rainbow trout with southern style fried rice and caramelized onion gravy Slow roasted center cut pork loin with creamy mashed potatoes, mushroom jus, baby arugula and applewood bacon Syrah braised pot roast for one with autumn vegetables and buttermilk biscuit COURSE THREE - CHOOSE ONE:

Vanilla creme brûlée Gelato from our house selection

4 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

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-and-fried 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 Oyster—local oysters, served with jalapeño aioli Southern Caprese—fried goat cheese with Balsamic reduction Savory Cheesecake—pesto and sundried tomato cheesecake Gumbo—Louisiana gumbo, served with duck and andouille sausage COURSE TWO—CHOOSE ONE:

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 Duck—cider-marinated duck breast with chile-pomegranate glaze Pork—thick-cut pork loin with raspberry chipotle BBQ sauce Shrimp and Grits—shrimp poached in green-tomato and bacon gravy, served over stoneground grits Lamb—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 | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Bourbon Street

35 North Front Street • (910) 762-4050 www.facebook.com/bourbonstnc At Bourbon St., the food, style and atmosphere are New Orleans-bred but Carolina-refined. It features the unique decoration of a typical New Orleans bar, as it seems to have been extracted from the heart of the French Quarter.

The classic French style and the laid-back American culture come together to offer us a unique place where joy can be inhaled at every breath. The authentic Southern decorations in Bourbon St. were carefully selected at antique houses, garage sales and thrift shops found in the streets of the Big Easy. It enables us to offer you the true experience of being in the heart of the French Quarter: Bourbon St. It’s the best place to enjoy with friends, with the rhythm of live music, the classic taste of typical Cajun food, and the best beers available in our market.

3-COURSE DINNER: $23 per person COURSE ONE – CHOOSE ONE:

House salad, Caesar salad or Cup of Gumbo COURSE TWO – CHOOSE ONE:

Taste of New Orleans - Fried catfish, shrimp, and oysters, three charbroiled oysters, French fries and French bread Seafood and Chicken Jambalaya - served with French bread Crawfish Étouffée - Sautéed Gulf crawfish in our signature roux over rice 12oz. Ribeye Steak — served with garlic mashed potatoes COURSE THREE:

White Chocolate Bread Pudding

6 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

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 food-coma 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 Grenouilles – Frog Legs “Provencal” 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 | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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: $19.95 per person COURSE ONE – CHOOSE ONE:

Warm Mediterranean shrimp cocktail with multigrain garlic bagette Calypso seafood tortilla rolls with Caribbean barbecue sauce Sesame ginger brisket flatbread Buffalo crab mac ‘N cheese Mini Oyster Sampler - Oysters Rockefellar, Oysters Dock Street and Oysters Imperial Shrimp Rockefellar soup COURSE TWO – CHOOSE ONE:

Coconut curry seafood trio over pineapple saffron rice Parmesan encrusted catfish over goat cheese grits with Mardi Gras sauce Mahi Rockefeller with caramelized onion mashed potatoes and green beans Fisherman’s Stew - Shrimp, crab legs, mussels, clams, crawfish and potatoes in a tomato basil broth Mediteranean Shrimp over Fettuccine - Shrimp, sundried tomatoes, spinach, basil, feta cheese, pesto Chicken Rockefellar over cheese ravioli with garlic horseradish sauce COURSE THREE – CHOOSE ONE:

Key Lime Pie White Chocolate Caramel Banana Pudding Chocolate Mint Mousse Warm seasonal fruit tart with vanilla bean ice cream 8 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

Dixie Grill

116 Market Street, Downtown Wilmington • (910) 762-7280

Now serving dinner, The Dixie Grill has been Wilmington’s best-loved places for breakfast or lunch.

Between its former location on Princess Street and its current residence, The Dixie Grill has undergone numerous transformations. It has been a white linen establishment, a no-frills diner and pool hall, a country café and a classic American diner. It is the latter incarnation that owner and chef Brian Mayberry has sought to cultivate since he bought The Dixie Grill in 1999. The menu hearkens back to an aesthetic that equated good food with freshness, flavor and a full stomach. This combination has earned The Dixie Grill the Encore Reader’s Choice award for “Best Breakfast” seven times. It has been featured in Southern Living and Budget Travel. Call the Dixie an homage to the simplicity of southern cuisine, call it a granola greasy spoon, call it whatever you like.

Just sit back, relax and enjoy!

3-COURSE DINNER: $25 per person (dinner includes 2 glasses of house wine or craft beer) $45 per couple (dinner includes bottle of house wine or pitcher of craft beer) COURSE ONE – CHOOSE ONE:

Chicken Wings – Buffalo or Jamaican Jerk Fried Green Tomato Mac ‘N Cheese COURSE TWO – CHOOSE ONE: Choose an entreé or a sandwich. Includes choice of small dinner salad or bowl of soup

Entreés: Fish N Chips, Fried Chicken, Turkey Meatloaf Vegan Noodle Bowl, Pasta Marinara, Shrimp N Grits

Sandwiches: (includes choice of side) BBQ Pork, Dixie Burger, Stafford Burger, Vegan Burger COURSE THREE – CHOOSE ONE:

Pie – Pecan, Key Lime, Pumpkin Bag of Cookies, Fudge Brownie SERVING DINNER FROM 4PM TO 10PM EVERY DAY DURING RESTAURANT WEEK

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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 food Casual American Grill and Oyster Bar while enjoying a view that welcomes gorgeous on the Cape Fear River colors of a fiery sunset. Open for lunch and dinner, Elijah’s offers many options to sate any hunger pangs. From the expected burgers to raw-bar delights, nothing goes to the table without the best culinary hands refining it first.

Encore Restaurant Week gives them even more gusto to tempt the tastebuds!

2-COURSE LUNCH: $16 per person

3-COURSE DINNER: $29.95 per person

COURSE ONE – CHOOSE ONE:

COURSE ONE – CHOOSE ONE:

House or caeser salad or a cup of Carolina or Red Chowder

House or Caeser salad or an order of vegetable bruschetta

COURSE TWO – CHOOSE ONE:

COURSE TWO – CHOOSE ONE:

Chicken Caeser Wrap – Grilled local chicken breast with fresh romaine shave parmesan, tomatoes, and homemade dressing in a Honey Wheat Tortilla.

Stuffed Pork – Grilled pork stuffed with a sausage and cornbread stuffing drizzled with a maple bourbon glaze.

Served with collards

Black and Blue Salmon – Fresh Salmon filet is blackened, and topped with Blue Cheese, cracked pepper, and mayonnaise on a toasted Kaiser roll with lettuce, tomato, and sweet red onion.

Chicken & Grits – Pan-seared chicken breast served over stone ground yellow grits with sautéed Andouille Sausage, peppers, onions, and mushrooms in a spicy Etouffee Sauce.

COURSE THREE:

The Dessert of the Day

10 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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:

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

Jerk Turkey Club – Boars Head Jerk marinated Turkey Breast served on toasted Sourdough with thinly sliced Pineapples, Bacon, Lettuce & Tomato accompanied with fried Plantains and Jicama- Apple Slaw Portabella Mushroom Sandwich – Portabella Mushroom marinated in Balsamic Vinaigrette dressing; grilled and stuffed with Artichoke Hearts, Black Olives, Roasted Red Peppers, and topped with Provolone Cheese. Served on a Kaiser roll.

COURSE THREE:

Chef’s House-made Cobbler a la mode

COURSE TWO – CHOOSE ONE:

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.

Alaskan Snow Crab Legs & Shrimp – 1 pound Snow Crab Clusters and ¼ pound Peel and Eat Shrimp. Served with Loaded Baked Potato Casserole, White Corn on the Cob, Drawn Butter and Hot Sauce Florentine Chicken Cannelloni – Cream Cheese, Spinach and Sundried Tomatoes in rolled Pasta Sheets. Topped with Grilled Chicken Breast, Marinara Sauce and finished with melted Mozzarella Cheese COURSE THREE:

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

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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

Try Our New Menu 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 new menu 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

12 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

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:

COURSE ONE:

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

Cheese fondue served with assorted breads, fruits and veggies – Fontina Basil, Cheddar, Bacon and Jalapeno, Pepper Jack or Havarti-Dill

COURSE TWO—CHOOSE ONE:

COURSE TWO—CHOOSE ONE:

Salad or Soup – Garden Salad, Romaine with Caesar,

Salad or Soup – Chef’s Salad, Romaine with Caesar,

Mushroom Salad or Soup of the Day

Spinach Harvest or Soup of the Day

COURSE THREE:

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.

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.

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

Entrees: Filet, Tuna, Shrimp, Chicken, Asian Potstickers, Scallops, Lobster Ravioli

* Double Filet, Shrimp, Sausage Extra

Ask to have any entree blackened or teriayki

Ask to have any entree blackened or teriayki COURSE FOUR:

Chocolate Fondue – served with strawberries, bananas, pineapple, marshmallows, pretzels and cream puffs.

Choose from Milk Chocolate, Dark Chocolate or Half Chocolate & Half Peanut Butter www.encorerestaurantweek.com | OCTOBER

* Double Filet, Scallops, Tuna and Lobster Ravioli Extra COURSE FOUR:

Chocolate Fondue – served with strawberries, bananas, pineapple, marshmallows, pretzels and cream puffs.

Choose from Triple Play Mocha and Amaretto or Aztec 23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Paddy’s Hollow

10 Walnut Street. Downtown Wilmington • (910)-762-4354 www.paddyshollow.com Paddy’s Hollow is located on the corner of Walnut St. and Front St. downtown in historic Wilmington, tucked away in the Cotton Exchange. We are a favorite with locals and tourists.

Family owned and operated Since 1982. (Free Parking in our Lot).

Paddy’s Hollow is open 7 days a week Monday through Thursday 11am-9:30pm; Fridays and Saturdays 11am-10:00pm Sundays 11am-5:00pm.

2-COURSE LUNCH: $10.95 per person

3-COURSE DINNER: 22.95 per person

COURSE ONE-CHOOSE ONE:

COURSE ONE-CHOOSE ONE:

Crab Bisque, French Onion, Baked Potato Soup, House Salad, or Caeasar Salad

Crab Bisque, French Onion, Baked Potato Soup, House Salad, or Caesar

COURSE TWO-CHOOSE ONE:

COURSE TWO-CHOOSE ONE:

All Entrees are served with your choice of side: French fries, onion tangles, fried okra, garlic mashed potatoes, mac-n-cheese, cole slaw, steamed veggies, or apple sauce

All Entrees are served with your choice of side: French fries, onion tangles, fried okra, garlic mashed potatoes, mac-n-cheese, cole slaw, steamed veggies, or apple sauce

Fish N Chips – Hand battered and golden fried

Chicken Portabella – twin chicken breasts seasoned and grilled to perfection topped with sautéed portabella mushrooms and green onion with our signature cream Sauce with hints of mustard and tarragon.

Farm raised catfish with cole slaw.

French Dip – Tender slices of roast beef topped with Swiss cheese on a lightly toasted Italian roll with a side of au jus.

Crispy Chicken BLT – Seasoned and breaded chicken breast topped with hickory smoked bacon and Swiss cheese with lettuce, tomato, and pickles.

Shepard’s Pie – All ground beef with carrots, peas, onions in a savory New Castle gravy topped with homemade garlic mashed potatoes.

Crab Cake and Shrimp Platter – our Cajun style lump crab cake, lightly breaded along with freshly battered golden fried shrimp served with our homemade remoulade.

Grilled Atlantic Salmon – Cold water salmon basted with seasoned garlic butter and grilled to the temperature of your liking.

Short Ribs - Slow braised short ribs topped with our homemade red wine sauce served over a bed of colcannon.

COURSE THREE-CHOOSE ONE:

Peanut Butter Pie or Fudge Sundae 14 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

Pilot House

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

3-COURSE DINNER: $20 per person COURSE ONE – CHOOSE ONE:

Pimento Cheese Fried Green Tomatoes COURSE TWO – CHOOSE ONE:

Braised Short Ribs Pecan and Cornmeal Crusted Flounder COURSE THREE – CHOOSE ONE:

Homemade Bread Pudding Homemade Apple Cobbler

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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: $26 per person COURSE ONE—CHOOSE ONE:

Confit Duck Salad—frisée salad with raspberry vinaigrette, chevre cheese, candied pecans and dried cherries Hungarian Mushroom Soup—homemade soup, served with fresh dill and grilled baguette Carolina Clam Chowder—chopped sea clams, potatoes and applewood smoked bacon Citrus Salmon “Crudo”—fennel, radish, capers, green onion, shaved Parmesan and cracked pepper COURSE TWO—CHOOSE ONE:

Coriander Seared Tuna—toasted coconut basmati rice, mango salsa Seared Diver Scallops—spinach and butternut squash risotto, blood orange gastrique, micro greens Grilled Pork Tenderloin—roasted apple and sweet potato hash, shaved Brussels sprouts, apple brandy Dijon cream sauce COURSE THREE—CHOOSE ONE:

Molten Chocolate Cake—drizzled with salted caramel and topped with coffee ice cream Mixed Berry Bread Pudding—topped with lemon Chantilly cream and vanilla bean ice cream

16 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

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 family-style 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:

Chicken and Andouille Sausage Gumbo Baby Spinach, Strawberry and Goat Cheese Salad 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 COURSE THREE—CHOOSE ONE:

CHOCOLATE SIN CAKE - chocolate and espresso - an irresistible temptation.

CHEESECAKE - homemade cheesecake, with fresh seasonal berries.

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Shuckin’ Shack

6 N Lake Park Blvd Carolina Beach • (910) 458-7380 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*

3 COURSE DINNER FOR TWO: $50

COURSE ONE – CHOOSE ONE:

COURSE ONE – CHOOSE TWO:

Soup of the Day or Side Garden Salad

Soup of the Day or Side Garden Salad

COURSE TWO – CHOOSE ONE:

COURSE TWO – CHOOSE ONE APPETIZER:

Fish Tacos – 2 Tortillas filled with fresh greens, pico de gallo, and cheese. Topped with fresh mahi mahi.

Served with chips, salsa, and sour cream.

Cold Crab Dip, 6 Chargrilled Oysters, 6 Raw Oysters, Seared Sashimi Tuna, Blackened Sea Scallops, or Shrimp Cocktail

Po-Boy Sandwich – Fresh, lightly fried oysters or shrimp on a hoagie roll, topped with lettuce, tomato and a spicy remoulade.

Served with French fries and cole slaw.

COURSE THREE – CHOOSE ONE:

Each lunch special comes with 1 non-alcoholic beverage

Crab Cake Sliders – 2 Fresh Crab Cakes lightly breaded and fried with a spicy horseradish mayonnaise.

Served with French fries and cole slaw.

Soft Shell Sliders – 2 Soft Shell Crabs lightly breaded and fried with a spicy remoulade. Served with French fries and cole slaw.

Grouper Sandwich – Blackened Grouper served on a sesame roll, with a spicy remoulade.

Served with French Fries and cole slaw.

Add a bottle of wine for $15 or a bucket of beer for $10

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 New England Clam Bake – 2 Lobsters, 2 Dozen Mussels, Dozen Clams, Red potatoes, Andouille Sausage, Cole Slaw & Corn

*Downtown location only 18 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

Sunny Sushi

141 North Front Street, Downtown Wilmington • (910) 833-7272 www.sunnysushiandlounge.com/ Delight in a delectable range of “gateway” sushi and contemporary takes on classic Japanese cuisine in a hip and simple setting.

Our fusion sushi makes use of unique ingredients such as seared steak and blue crab, offering downtown Wilmington a fresh and modern taste. We focus on fresh, organic ingredients, and seek to satisfy guests with dietary restrictions—we have many vegetarian options, for instance. Our selections feature exotic ingredients such as eel and octopus, while we even offer rolls using sweet potatoes or asparagus. Dine with us and discover the tantalizing flavors you’ve been missing.

4-COURSE SUSHI MEAL FOR TWO: $50 COURSE ONE — CHOOSE TWO:

Miso soup Tom Kha - Thai chicken coconut soup Tom Yum - Hot and sour soup House salad COURSE TWO — CHOOSE TWO:

Spicy tuna tapas (4 pcs) Spring roll (2 pcs) Dumplings (6 pcs) Chicken satay (4 skewers) COURSE THREE — CHOOSE TWO:

(includes 2 pcs nigiri, 4 pcs sashimi, 1 maki roll per couple) Surprise roll with all fish Southern-style seafood tempura roll Baked seafood and fish roll COURSE FOUR — CHOOSE ONE

Red bean ice cream or green tea ice cream www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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 sesame-encrusted 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:

Firecracker shrimp, southern style eggrolls, spicy tuna roll, Alaskan roll, or California roll COURSE TWO - CHOOSE ONE:

House salad, tomato ginger bisque, miso soup, or lemongrass vegetable soup COURSE THREE - CHOOSE ONE:

Ginormous Roll, Tropic Roll, Spider Roll, Fiery beef or chicken, any Pad Thai, or any Teriyaki Grill COURSE FOUR - CHOOSE ONE:

Coconut gelato, green tea gelato, or fried chocolate peanut butter wontons

20 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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 imports 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 GRILLED CHICKEN BUFFALITO® & TORTILLA CHIPS, $5 GRILLED CHICKEN WRAP & TORTILLA CHIPS, $5 CHEESEBURGER SLAMMERS™ & FRIES, $5 CHICKEN TENDERS & FRIES, $5 6 TRADITIONAL WINGS & FRIES, $5 BONELESS WINGS & FRIES, $5

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

21

Catch

6623 Market St. • (910) 799-3847 www. catchwilmington.com Founded in 2006 by award-winning local chef Keith Rhodes and his wife, Angela, Catch started with a simple idea. They wanted to serve the best local items with a modern twist. By striving to support North Carolina’s organic farmers, local fisheries and sustainable fishing practices, Wilmington’s native son explores the Cape Fear coast for the best it has to offer. Rhodes has been voted the city’s “Best Chef” for three consecutive years thanks to his passion for “Modern Seafood Cuisine.” Rhodes is a stickler for wild caught and sustainably raised seafood, and favorites such as his signature NC sweet potato salad and conch fritters complement the day’s fresh catch. Come meet this North Carolina rising star. Open dinner only, Monday through Saturday, 5:30-10 p.m.

3-COURSE DINNER: $30 per person COURSE ONE—CHOOSE ONE:

Soup—sweet ‘n’ sour blue crab soup Salad—Hibachi green salad Satay—coconut-chicken satay COURSE TWO—CHOOSE ONE:

Angry Lobster—Wok-seared angry lobster with pan-fried noodle, shanghai bokchoy, whiskey glaze Pork and Shrimp—wood-grilled pork tenderloin and garlic shrimp with sweet-potato gratin, roasted brussel sprouts white BBQ sauce.

Duck—tea-smoked duck with house-fried rice, fried collards, pimiento cheese wonton, apple-brandy coulis Seafood—Catch’s seafood platter, featuring local fish, gulf shrimp, bay scallop and mini-crabcake with bleu cheese slaw, sweet onion and hushpuppies.

COURSE THREE—CHOOSE ONE:

Creme Brulee—fall pumpkin creme brulee and maple cream Apple Crisp—Margaret Shelton’s apple crisp and cheddar tuile

22 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

23

OPEN TO T HE PUBLIC We BUY and SELL

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24 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

Fox & Hound

Mayfaire Town Center • 920 Town Center Drive • (910) 509-0805 www.foxandhound.com Fox and Hound is an English-style sports tavern that offers a warm, inviting ambiance and friendly, entertaining staff. Relax in the spacious bar area while watching your favorite team on one of 25 large, high-definition TVs. Or, choose to enjoy dinner in the mellow dining room or on the enclosed patio. Play pool on our premium tables (brand new felt!), challenge your buddy to a game of darts, or stop by before seeing a movie at the neighboring Mayfaire Cinema. Fox offers dishes for every palate and appetite, and we’ve amped up the fall Restaurant Week menu to reflect some of our tasty, unique selections. We offer 42 taps and over 100 craft beers, plus a wide array of liquor and wine to choose from—so Fox is sure to enliven any night out! Join us for guys’ night, girls’ night, or date night. We’re open daily and serve a full menu ‘til 2 a.m., so look to Fox and Hound for the best party in town!

3-COURSE LUNCH OR DINNER FOR TWO: $20 COURSE ONE — CHOOSE ONE:

Baked Pretzel Stix - Four freshly baked giant pretzel sticks served with our bock-beer cheese dip Spinach Artichoke Dip - Fresh spinach and three-cheese blend with artichoke hearts blended together in a creamy Alfredo sauce, with a hint of roasted garlic and nutmeg. Topped with Cheddar and Monterey Jack cheeses. Served with tortilla chips and salsa.

Wings & Rings Tower - An extreme starter! Ten Buffalo wings, in one of nine sauces, piled high with eight onion rings.

COURSE TWO — CHOOSE TWO:

Fish and Chips - Three large filets of haddock hand-dipped in a house-made Newcastle Brown Ale beer batter, then fried for a delicate crisp, served with French fries, coleslaw, tartar sauce and a lemon wedge.

Jamaican Chicken - Two chicken breasts marinated in a sweet soy, ginger and pineapple sauce, served with rice pilaf, black beans and fresh steamed broccoli.

Grilled Salmon - Salmon seasoned with Cajun spice, then grilled and topped with poblano sauce, fresh tomatoes and green onions. Served with our spicy jambalaya rice.

Black Forest - A giant Bavarian pretzel roll topped with grilled turkey, applewood bacon, Monterey Jack cheese, lettuce, tomatoes and honey mustard dressing. Served with crispy fries.

Any Burger: Ultimate Burger (Angus beef stuffed with Chorizo sausage, guacamole, jalapenos, and cheese, topped with two onion rings); Barnyard Burger (Angus beef topped with applewood-smoked bacon, cheese and a fried egg); Stacked Burger (Angus beef piled high with applewood bacon, Swiss and bleu cheese, and caramelized onions); or BYOB (Build your own burger any way you like it.)

COURSE THREE — CHOOSE ONE:

The Great Cookie Blitz - A six-inch chocolate chip cookie freshly baked-to-order and topped with chocolate syrup and two scoops of vanilla ice cream New York-Style Cheesecake - Traditional New York-Style Cheesecake served with freshly sliced strawberries, rich whipped cream and strawberry purée. www.encorerestaurantweek.com | OCTOBER 23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE 25

Halligan’s Public House 1900 Eastwood Road • (910)-679-4172 www. www.halligansnc.com

“Failte,” is the Gaelic word for “Welcome,” and at Halligan’s Public House it’s our “Motto.” Step into Halligan’s and enter a world of Irish hospitality where delicious food warms the heart and generous drink lift the spirit. Be sure to try Halligan’s house specialty, “The Reuben,” number one with critics and of course our customers. One bite and you’ll understand why. Of course, we also serve a full selection of other delicious entrees including seafood, steak and pasta, as well as a wide assortment of burgers, sandwiches(Halligan’s Cheese Steak), and salads. And if you are looking for a friendly watering hole where you can raise a glass or two with friends, new and old, Halligan’s Public House boasts a comfortable bar where fun-loving bartenders hold court daily and blarney fills the air. Stop by Halligan’s Public House today, “When you’re at Halligan’s.... you’re at home.”

NEW LOCATION - 1900 EASTWOOD DR. LUMINA STATION (910) 679-4172

ENCORE RESTAURANT WEEK LUNCH SPECIAL: $7 per person (includes drink)

Cuban - Smoked Pork, Ham, Provolone Cheese, Spicy Mayo and house made pickles Gaelic - Warm Turkey, Bacon, Cheddar-Jack Cheese on Grilled Wheat Bread, Lettuce, Tomato and Onion with Honey Mustard Pork BBQ Sandwich - Slow Smoked Braised Pork with Cole Slaw Tuna Salad - House made Tuna Salad on your choice of Bread with Lettuce, Tomatoes and Onion

3-COURSE DINNER: $20 per person COURSE ONE - CHOOSE ONE:

Caesar or Halligan’s House Salad COURSE TWO - CHOOSE ONE:

Pan Seared Salmon - Cumin and Coriander crust with red rice, Cheyote squash and spicy tomato Broth Petite Tenderloin Medallions - Pan Seared with roasted red potatoes, grilled green beans Grilled Pork Chop - Anch Chili rubbed boned chop with roasted potatoes and vegetables Beer Can Chicken - With Baked Beans and slaw COURSE THREE - CHOOSE ONE:

Apple Strudel Chocolate Mousse Fried Cheese Cake 26 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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.

3-COURSE LUNCH: $15.99 per person Available from 12pm-3pm all week COURSE ONE:

Choose any one of our Creamy Cheese Fondues

4-COURSE DINNER: $30 per person COURSE ONE:

Choose any one of our Creamy Cheese Fondues.

Add a premium cheese dipper plate with Capicolla, Mortadella, Salami, Summer Sausage, and Pickles for an additional $2.95 per person.

COURSE TWO:

Your choice of any of our Chef Inspired Gourmet Salads

Add a premium cheese dipper plate with Capicolla, Mortadella, Salami, Summer Sausage, and melting Pickles for an additional $2.95 per person.

Choose one selection below per person. All entrées include seasonal vegetables, five signature dipping sauces, and our Seasoned Court Bouillon Cooking Style.

COURSE TWO:

PACIFIC RIM - Teriyaki-marinated sirloin, honey orange duck breast, citrus-infused pork tenderloin, and chicken potstickers.

Your choice of any of our Chef Inspired Gourmet Salads COURSE THREE:

Choose any one for our Decadent Chocolate Fondue Desserts

COURSE THREE:

LAND AND SEA - Premium filet mignon, herb-crusted chicken, and Pacific white shrimp.

FRENCH QUARTER - Premium filet mignon, all-natural breast of chicken, and Pacific white shrimp seasoned with Cajun spices and accompanied by flavorful Andouille sausage.

GOOD EARTH VEGETARIAN* - A selection of fresh vegetables including edamame or onion rings, artichoke hearts, Portobello mushrooms, and asparagus served with Thai peanut-marinated tofu, spinach and artichoke ravioli and wild mushroom sacchetti. *$25/person Add a Lobster Tail to any Entrée for just $9 COURSE FOUR:

Choose any one for our Decadent Chocolate Fondue Desserts www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

27

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

The Olive Cafe and Wine Bar features delicious oneof-a-kind wines and foods from around the world.

Transport your senses through flavor by relaxing in our restaurant’s contemporary Parisian decor, and taste an upscale experience without the uptight attitude. We serve appetizers, small plates, and entrées in a creative and comforting way, using artisanal products. We offer over 75 boutique wines to choose from and 20+ craft beers, as well as food and wine classes to enhance your food experience. We have espresso, specialty cheeses, meats, chocolates and pastries for your at-home enjoyment of our products as well. Hours: Mon - Tue: 11am-6pm (lunch ‘til 3pm only); Wed - Thu: 11am-10pm; Fri - Sat: 11am-midnight; Sun: 11:am-3pm.

3-COURSE DINNER: $28 per person Comes with choice of: Iced Tea, Draft Beer, Andreola Verve Processco, “The Other” White Wine Blend or “Lunatic” Red Wine Blend.

COURSE ONE—CHOOSE ONE:

Cheese Mongers Selection of the Day—artisan cheese selection accompanied with fresh bread Candied Spiced Bacon Pops—Heritage Cheshire Farms bacon-on-a-stick, candied, spiced and topped with Taste the Olive’s Aged Maple Infused Balsamic The Devils in Truffle—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. Roasted to perfection Soup—chef’s select, Charleston crab bisque or butternut squash COURSE TWO—CHOOSE ONE:

Tar Heel Cheese Toasty—shaved Heritage Cheshire Farms Carolina ham and house recipe pimento cheese, topped with Taste the Olive’s Aged Apple Infused Balsamic on a fresh focaccia bread Pulled Pork Sliders—slow-roasted Heritage Cheshire Farms pulled pork, caramelized shallots, Asian slaw and Taste the Olive’s Black Cherry Balsamic BBQ sauce recipe Lavender Chicken—pan-seared seasoned chicken breast with a delicate honey lavender glaze Truffle Mac & Cheese—four-cheese family recipe with parmesan-herb-crumb crust, drizzled with Taste the Olive’s Wow White Truffle Oil COURSE THREE:

Dessert of the day Reservations accepted for parties of 6 or more. Call ahead waitlist available for smaller groups. Tax and gratuity not included.

28 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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 chicen 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.

Pad Thai—chicken over thick rice noodles, served in a spicy peanut sauce Mango Chicken—sautéed white meat with fresh mango, onion, pepper and carrot, in a spicy Thai sauce, served over white or fried rice.

Mongolian Beef—sliced beef cooked with mushrooms, onion, carrot and scallions, served over white and fried rice.

Infinity Roll—shrimp tempura, avocado and cream cheese, topped with spicy crab, tempura flakes and eel 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 | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Blue Surf Cafe

250 Racine Drive • (910) 523-5362 www.bluesurfcafe.com Sophisticated Food…Casual Style. We offer a menu that has a heavy California surf culture influence while still retaining our Carolina roots. Providing a delicate balance of flavors and freshness in a comfortable and inviting setting. We offer a unique breakfast menu until noon daily, including waffles, skillet hashes and sandwiches. Our lunch menu is packed with a wide variety of options, from house roasted pulled pork, to our mahi and signature meatloaf sandwiches. Our dinner features a special each night along with our house favorites Braised Beef Brisket and Mojo Pork. All of our entrees are as delicious as they are inventive. We also have a full beer and wine list. Come try the “hidden gem” of Wilmington today.

3-COURSE DINNER FOR TWO: $40 COURSE ONE – CHOOSE ONE:

Encore Restaurant Week Breakfast Specials

Cracker-Style Flat Bread – Flat bread brushed with garlic oil, shaved parmesan, and lemon dressed arugula.

Mexi-Cali Breakfast – house salsa, brisket, black beans, two eggs, swells sauce, and corn tortillas- $6.00

Cheese Board – goat cheese, cranberry compote, Carolina prosciutto, Appalachian tomme, grapes, crostini

Sandwich – Bacon or sausage, egg, and cheddar on choice of bread with a side of hash potatoes, and a small coffee $6.00

Salad - Spring Mix with cucumber, tomato, onion, sherry vinaigrette COURSE TWO – CHOOSE TWO:

Carolina Casoulet – pork, sausage, bacon braised with black beans, and vegetables, served over roasted sweet potatoes.

Meatloaf - jalapeno mash potatoes, bbq sauce, and warm lima bean succotash.

Jerk Chicken Empanada – Served with smoky roasted potatoes, warm black bean succotash, and avocado sauce.

COURSE THREE:

Turtle Ice Cream- chocolate, caramel, and nuts. Served with a double shot of our traditional hot chocolate.

30 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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 | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

31

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,” coowner 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’dumplings, biscuits and homemade banana puddin’ are among a few of many other delectable items.

ADULT LUNCH BUFFET $7.99 PER PERSON SENIORS (62+) $7.19 • KIDS (4-12) $3.99 • KIDS (3 and under) FREE

SPECIAL LUNCH BUFFET FEATURE: DIRTY RICE Made fresh locally with local whole hog pork sausage seasoned with 10 herbs and spices, sweet yellow onions and bell peppers with a touch of cayenne for a kick!

ADULT DINNER BUFFET $10.89 PER PERSON SENIORS (62+) $9.89 • KIDS (4-12) $5.19 • KIDS (3 and under) FREE

SPECIAL DINNER BUFFET FEATURE: STEWED NECK BONES Larry’s Muh’s (mother) recipe. Larry would eat them growing up and it was a real treat. Sometimes she would cook them with rutabagas and potatoes, sometimes like stewed beef and sometimes with cornmeal dumplings. It was an economical southern staple. Larry will add his own twist to his Muh’s recipe for Encore Restaurant Week, sure to be a treat!

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

32 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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, familyfriendly 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.

Chicken Pot Pie—rich and creamy baked chicken pot pie with celery, carrots and peas in a light and buttery pie crust.

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 | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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!

2-COURSE LUNCH: $6.00 per person

Includes tea, soda or coffee COURSE ONE:

Cup of Housemade Soup of the Day

3-COURSE DINNER FOR TWO: $18.95 COURSE ONE TO SHARE:

Spinach Dip with tortilla chips

COURSE TWO:

COURSE TWO—CHOOSE TWO:

Chipotle Chicken Tacos with Sriracha ranch and pico de gallo

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

34 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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. Tues.-Sat., 11:45am-9pm; and Sun., 1:30pm-8pm Monday, closed. Weekly Specials updated daily on Facebook.

4-COURSE LUNCH OR DINNER: $15 per person Comes with choice of Kola Champagne, Grape, Ginger Beer, Pineapple or Bottled Water. • $3 upcharge for shared plates!

COURSE ONE—CHOOSE ONE:

Jamaican Patty—Choose from beef, chicken or veggie Mannish Water—goat soup COURSE TWO—CHOOSE ONE:

Cocoa Bread—sweet bread, made with hints of coconut milk Conch Chowder—homemade and hearty chowder with chunks of conch Conch Fritters— delectable ball of house-blended seafood seasonings and conch Jerk Chicken Nachos—Jamaican Jerk chicken served over multi-colored tortilla chips and select toppings. ​ COURSE THREE—CHOOSE ONE:

Curry Vegetables—housemade curry simmered to perfection with veggies, served with choice of two side dishes Jerk, Curry or Brownstew Chicken—slow-cooked chicken, served in our signature Jerk, curry or brownstew sauce, served with your choice of two sides

Side dishes: Cabbage, smoked-turkey collard greens, rice ‘n’ peas, salad, plantain or mac ‘n’ cheese.

Meal Upgrade Options: Red Snapper, Curry Goat or Oxtail for only $19!

COURSE FOUR—CHOOSE ONE:

Pineapple Bread Pudding—sweet and decadent homemade bread pudding filled with crushed pineapples Homemade Peach Cobbler—sweet peaches with a crusty, golden-brown topping House Surprise—changes daily

Tax or gratuity not included! Not valid with any other offer! www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Pizzetta’s Pizzeria

4701 Oleander Drive • (910) 799-4300 1144 Cutler’s Crossing (910) 799-4300 www.pizzettas.net Family-owned and operated by Sicilian cousins Sal and Vito, Pizzetta’s Pizzeria has become Wilmington’s favorite place for homey, authentic Italian fare served with precision and flavor like none other. Made daily from family recipes, folks will enjoy hand-tossed pizzas——gourmet to traditional——specialty heroes and pastas, homemade soups and desserts, and even daily blackboard specials. Something remains tempting for every palate, whether craving one of their many pies or a heaping of eggplant parm, strombolis and calzones, or the famed Casa Mia (penne with sautéed mushrooms, ham, peas in a famous meat sauce with cream). Just save room for their buttery, melt-in-your-mouth garlic knots! Ending the meal with their pastry chef’s carefully crafted cannolis, Tiramisu or gourmet cheesecake, alongside a cup of freshly made espresso or cappuccino, literally makes a perfect end to one unforgettable and desirable meal.

Three-course dinner: $24.95 per person COURSE ONE—CHOOSE ONE:

Meatball Tower—garlic bread, rictotta, homemade meatballs and shredded parmesan.

Artichoke Caprice—Artichoke hearts, tomato, basic and fresh mozzarella COURSE TWO—CHOOSE ONE:

Chicken Piccata—capers, artichoke hearts, lemon, white wine sauce Shrimp fra Diavolo—plump shrimp over linguine with spicy marinara sauce COURSE THREE—CHOOSE ONE:

Choose from of one our homemade desserts

36 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

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 imports 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 GRILLED CHICKEN BUFFALITO® & TORTILLA CHIPS, $5 GRILLED CHICKEN WRAP & TORTILLA CHIPS, $5 CHEESEBURGER SLAMMERS™ & FRIES, $5 CHICKEN TENDERS & FRIES, $5 6 TRADITIONAL WINGS & FRIES, $5 BONELESS WINGS & FRIES, $5

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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The weekly that get’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 38 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

Halligan’s Public House 3317 Masonboro Loop Road • (910) 791-1019 www.halligansnc.com

“Failte,” is the Gaelic word for “Welcome,” and at Halligan’s Public House it’s our “Motto.” Step into Halligan’s and enter a world of Irish hospitality where delicious food warms the heart and generous drink lift the spirit. Be sure to try Halligan’s house specialty, “The Reuben,” number one with critics and of course our customers.

One bite and you’ll understand why. Of course, we also serve a full selection of other delicious entrees including seafood, steak and pasta, as well as a wide assortment of burgers, sandwiches(Halligan’s Cheese Steak), and salads. And if you are looking for a friendly watering hole where you can raise a glass or two with friends, new and old, Halligan’s Public House boasts a comfortable bar where fun-loving bartenders hold court daily and blarney fills the air. Stop by Halligan’s Public House today, “When you’re at Halligan’s....you’re at home.”

3-COURSE DINNER: $20 per person COURSE ONE - CHOOSE ONE:

Salad for Two Pulled Pork Egg Rolls Spinach Artichoke Dip COURSE TWO - CHOOSE ONE:

Shrimp & Grits - Andouille Sausage, Tomatoes, Peppers and Onions in a Creamy Broth Chicken & Egg noodles - Pulled Chicken, Roasted Tomatoes, Green Peas, Mushrooms, Bacon in a light cream sauce Pan Seared Flounder - Sautéed Spinach in a Brown Butter Sauce over Mashed Potatoes COURSE THREE:

Choices will be presented at table

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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:

Honey-Brined Pork Tenderloin with Nectarine Chutney – Honey and thyme brined pork tenderloin medallions, pan roasted and served with a tangy nectarine chutney and sautéed fresh local kale.

Kale and White Bean Ragout with Braised Chicken Thighs – Stewed fresh kale, white beans, tomatoes, and garlic topped with tender, flavorful braised chicken thigh.

Pancetta-Cantalope Pasta – Sauteed pancetta, jalapenos, and chickpeas tossed with al dente cooked spaghetti in a creamy cantaloupe, pancetta sauce. Garnished with freshly grated parmesan cheese and chopped parsley.

COURSE THREE—CHOOSE ONE TO SHARE:

Salted Caramel-Banana Bread Pudding Seasonal Cobbler Chocolate Brownie

40 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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.

3-COURSE DINNER: $30 per person COURSE ONE—CHOOSE ONE:

Coriander roasted beets salad with candies walnuts and goat cheese Maple roasted squash and mascarpone ravioli with sage brown butter and amaretto cookie Tomato and mint braised wild Boar ragu over potato gnocchi Oyster Pan Roast and seared sea scallop in a pancetta fumet cream Roasted endive tri-colore salad with Gorgonzola and champagne vinaigrette Bucanti All Amatriciana with guanciale and shave pecorino Porcini, fennel sausage and white truffle pizzette COURSE TWO—CHOOSE ONE:

Rosemary roasted pork shank over white bean and spinach cassoulet Honey braised short ribs over Gorgonzola polenta and butter braised rainbow chard Maple seared duck breast with brown sugar sweet potato puree a pancetta roasted brussel sprouts Crab and shrimp stuffed flounder over Parmesan pearl cous cous with garlic sautéed squash and zucchini Tomato and red wine steamed clams, mussels, and shrimp over saffron risotto in a white wine flounder fumet broth Chicken Scapriella with roasted baby red potatoes, grilled Italian sausage, and spicy cherry peppers COURSE THREE—CHOOSE ONE:

Almond Cake with ricotta and chocolate filling Chocolate panna cotta Layer Cake Tiramisu Our regular menu will be available as well for dine in or carry out . www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Thai Spice

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

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

4-COURSE LUNCH: $12 per person

4-COURSE DINNER FOR TWO: $40

COURSE ONE - CHOOSE ONE:

*Spring Rolls, Summer Rolls or Curry Wings

*Spring Rolls, Steamed Dumplings or Summer Roll

COURSE TWO - CHOOSE TWO:

COURSE TWO - CHOOSE ONE:

Soup of the day or *Small salad with peanut or ginger dressing COURSE THREE - CHOOSE ONE:

Crispy chicken with seasoned Rice - A serving of broth-cooked rice served with crispy fried chicken and steamed veggies.

COURSE ONE - CHOOSE ONE

Chicken Rice Soup - A delicious blend of chicken and rice in vegetarian broth soup.

Egg Drop Soup with Glass Noodle - Egg mixture and glass noodle served with ginger in vegetarian broth soup. *Cucumber Salad - Cucumbers, tomatoes, shredded cabbage and carrots tossed in sweet Thai Chili Sauce. Served on the bed of romaine lettuce.

Calamari Salad - Squid, tomatoes, red onions, and cucumbers tossed in Thai salad dressing and served on the bed of romaine lettuce, shredded cabbage and carrots.

COURSE THREE - CHOOSE TWO:

*Spaghetti Drunken Noodle - Spaghetti noodle stir-fried with basil, onions, bell Curried Chicken Salad - Yellow curry with peppers, and tomatoes, and your choice of meat. chicken, peas, and potatoes on a bed of spinach.

Egg Noodle Soup - Egg noodle served with bean sprouts, roasted garlic, *Red Curry Fried Rice - Rice stir-fried in red curry basil, scallions, cilantro, and your choice of meat. paste with egg, onions, tomatoes, peas, carrots, and your choice of meat.

Hot Cha Duck - Duck stir-fried in chili paste with onions, bamboo shoots, bell peppers, basil, and young black peppers. *Pad Woon Sen - Glass noodle stir-fried with egg, celery, bean sprouts, onions, Grilled Flounder with Garlic and Pepper Potatoes - Fillets of flounder scallions, and carrots. served with a serving of garlic and pepper potatoes and steamed veggies.

COURSE FOUR - CHOOSE ONE:

Mini Pumpkin Crème Brule, Mini Double Chocolate or Thai Coconut Jelly * Vegetarian friendly

Spicy Crispy chicken - Crispy fried chicken stir-fried in chili paste with snow peas, sprouts, carrots, eggplant, and basil.

COURSE FOUR - CHOOSE ONE:

Coconut Cake, Vanilla Crème Brule, Double Chocolate Cup or Sticky Rice with Bananas

42 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | 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, 11am2:30pm and 5-10pm. Sat-Sun, 11:30am-3pm and 5-10pm.

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

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

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

COURSE THREE—CHOOSE ONE:

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

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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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:

COURSE ONE—CHOOSE ONE:

Crab and Jalapeno Fritters with key lime aioli

Crab and Jalapeno Fritters with key lime aioli

BBQ Chicken Nachos with Mango Salsa & Sriracha ranch

BBQ Chicken Nachos with Mango Salsa & Sriracha ranch

COURSE TWO—CHOOSE ONE:

COURSE TWO—CHOOSE ONE:

Buffalo Shrimp Flat Bread - Served with blue cheese sauce, green onions, tomato, & prosciutto

FireCracker Oyster - Served with southwest grit

Crispy Tilapia Tacos - Served with wasabi slaw, pickled ginger pico, & jack cheese served with rice and beans

Steak and Shrimp Kabobs - Served over crab fried rice

cake & Sriracha ranch sauce Blackened Chicken Lasagna - Served with wild mushroom Alfredo and grilled asparagus COURSE THREE—CHOOSE ONE:

Chef Porter’s cheesecake day of the day Apple cinnamon cobbler

44 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

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: $9.99 per person

3-COURSE DINNER FOR TWO: $29.99

COURSE ONE—CHOOSE ONE:

COURSE ONE—CHOOSE ONE:

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

Shrimp and crab eggrolls Lobster fritters with fresh corn remoulade

She Crab Soup – A rich cream based soup with fresh crab meat.

COURSE TWO—CHOOSE TWO:

Pier House Salad - Fresh mixed greens topped with cheddar cheese, chopped egg, crisp bacon, green onions, grape tomatoes and toasted almonds.

Low-country shrimp and grits- Roasted red pepper, bacon, red onions, fresh corn sautéed with jumbo shrimp and served atop a yellow-stone grit cake with a gumbo cream sauce.

COURSE TWO—CHOOSE ONE:

Lobster-salad Sliders w/ housemade apple coleslaw - A creamy blend of onions, celery, cold-water lobster meat, red cabbage, and seasonings.

Fried Fish Tacos - Beer battered tilapia served on flour tortillas with Pico, Cheddar cheese, red cabbage, and a spicy yogurtranch sauce. Served with southwest rice.

Thai-chili shrimp Flatbread- Popcorn shrimp tossed with thai chili sauce served on toasted flat bread with jack cheese, Pico, lettuce, cilantro-lime aioli. Served with French Fries.

Sea Scallop Au Gratin-3 Jumbo sea scallops and 3 jumbo shrimp baked in a sherry-cream sauce; topped with buttery bread and jack cheese.

Chicken “O”- A 6 oz. chicken breast grilled and topped with goat cheese, sundried tomatoes, basil and a citrus-wine butter sauce. Served with mashed potatoes and chef’s vegetables.

www.encorerestaurantweek.com | OCTOBER

COURSE THREE—CHOOSE ONE:

Tarheel Pie Key Lime Pie Ice cream cookie sandwich.

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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Shell Island Resort

2700 N Lumina Ave, Wrightsville Beach • (910) 256-8696 www.shellisland.com With the sand and surf just steps away, Island’s End Grill and Bar will soon become a favorite place to enjoy a buffet breakfast or a pleasant dinner on the beach. Shell Island Resort’s on-site restaurant features reasonably priced, standard American cuisine in a relaxed setting with both indoor and outdoor seating options.

3-COURSE DINNER: $24.95 per person COURSE ONE-CHOOSE ONE:

French Onion Soup Au Gratin Baby Greens topped with Champagne Vinaigrette, Roasted Beets, and Toasted Goat Cheese Cornmeal Fried Oysters on Tortilla Chips with Tomato-Avocado Pico de Gallo COURSE TWO-CHOOSE ONE:

Chicken Napoleon - Sautéed chicken breast layered with wilted spinach, grilled eggplant, portabella mushrooms, and Fontina cheese served with polenta crescents, roasted roma tomato & madeira sauce Black & Blue Pasta – Tri-colored linguine tossed in a blue cheese alfredo sauce with blackened shrimp, Andouille sausage, and roasted peppers Tortilla-Crusted Mahi - Chile rubbed Mahi fried in a tortilla crust and served atop chili mashed potatoes, cilantro beurre blanc and fresh tomato salsa COURSE THREE-CHOOSE ONE:

Kahlua Crème Brulee with lady fingers White Chocolate Bread Pudding with Bourbon Cream Flourless Chocolate Cake with raspberry coulis

46 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com

South Beach Grill

100 S. Lumina Ave. • (910) 256-4646 www.southbeachgrillwb.com We welcome our guests Tuesday through Sunday 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!

3-COURSE DINNER: $28.95 per person COURSE ONE—CHOOSE ONE:

Grilled Jumbo Prawns—served with a chocolate mole sauce atop a quinoa “supergrain” salad Beef and Barley Soup—Chef James Rivenbark’s hearty autumn stew Stuffed Tomato—vine-ripened heirloom tomato, stuffed with wild rice and quinoa served over a fresh fennel and carrot fume’ COURSE TWO—CHOOSE ONE:

New York Strip Steak—14 ounces, char-grilled and served with a pink peppercorn and cabernet au jus, with white truffle whipped potatoes Black Grouper—local Atlantic black grouper, butter poached, served with backfin crab parfait and roasted spaghetti squash Carolina Osso Bucco Raviolo—slow-roasted NC pork shank stuffed jumbo ravioli served over a sweet potato nage and a smoked cherry tomato relish Stuffed Flounder—local flounder, stuffed with shrimp and backfin crab, oven-roasted served with wild rice-filled fall squash, finished with a lemon beurre blanc COURSE THREE—CHOOSE ONE:

Chocolate Lava Cake—served with raspberry sauce and Snickerdoodle crisp Spice Cake—orange semi-frado and molasses spice cake

www.encorerestaurantweek.com | OCTOBER

23-30, 2013 | ENCORE RESTAURANT WEEK GUIDE

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48 ENCORE RESTAURANT WEEK GUIDE | OCTOBER 23-30, 2013 | www.encorerestaurantweek.com