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ON THE COVER: OGDEN TAP ROOM’S CAROLINA COBB SALAD. PHOTO BY HOLLAND DOTTS.

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

Welcome Welcome, readers and diners alike! The most delicious week of spring has arrived! Encore Restaurant Week started in the fall of 2009 because we at encore wanted to focus attention on the many excellent dining options that abound in our fair Port City. Seeing as other metropolises and even smaller cities have successful restaurant weeks, we knew Wilmington would follow suit. If there is anything our town of frequent diners knows, it’s good food. Fast forward to today; encore now embarks on its 11th 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 35 restaurants to our eating frenzy between March 4th and 11th. 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

2 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

TABLE OF CONTENTS DOWNTOWN

MIDTOWN (CONT.)

Elijah’s................................................................. 4

A Taste of Italy.................................................. 34

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

Jamaica’s Confort Zone.................................... 35

The Little Dipper................................................ 6 Caprice Bistro..................................................... 7

SOUTH WILMINGTON

Pilot House......................................................... 8

Buffalo Wild Wings........................................... 36

The Fortunate Glass........................................... 9

Thai Spice......................................................... 37

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

Southern Thai................................................... 38 Henry’s.............................................................. 39

Ruth’s Chris Steak House................................. 12 Rx Restaurant & Bar......................................... 13 Yo Sake............................................................. 14

WRIGHTSVILLE BEACH

Shuckin’ Shack.................................................. 15

South Beach Grill.............................................. 41

Fork ‘n’ Cork..................................................... 16

Bluewater Grill.................................................. 42

NORTH WILMINGTON

Ceviche’s.......................................................... 43

Buffalo Wild Wing............................................ 17

Oceanic............................................................ 44

Ogden Tap Room............................................. 18

East Dining at Blockade Runner....................... 45

Pembroke’s....................................................... 20

Leland

The Melting Pot............................................... 21 Hibachi To Go................................................... 22

San Felipe Mexican Restaurant........................ 46

Clean Eatz........................................................ 23 Lovey’s Café..................................................... 24 Eternal Sunshine Café...................................... 25

MIDTOWN San Felipe Mexican Restaurant........................ 27 Sealevel City Gourmet..................................... 28 Carolina Ale House........................................... 29 Casey’s Buffet................................................... 30 Hieronymus Seafood Restaurant & Oyster Bar..................................................... 31 Hops Supply Co............................................... 32 www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

DOWNTOWN Elijah’s

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

elijah’s

Dine with a scenic view of the Cape Fear River at Elijah’s Restaurant, located on downtown’s Riverwalk at 2 Ann Street. This casual American grill and oyster bar allows diners to enjoy their 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: $14 PER PERSON Course One – Choose One:

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

#2 Anne Street — Chargrilled chicken breast, portobella mushrooms, roasted red pepper, jack cheese and applewood smoked bacon served on telera bread The Chandler’s Wharf — Smoked ham, carmelized pears and onions, fresh mozzarella cheese, dijon mustard sauce on rye bread

3-Course DINNER: $25 PER PERSON Course One – Choose One:

House Salad — Mixed greens, red onion, mushrooms, carrots, cucumbers, tomatoes with your choice of dressing Carolina Chowder — A rich cream chowder with shrimp, clams and potatoes Waldorf Salad – Mixed greens, sliced apples, candied walnuts, bleu cheese crumbles, dried cranberries and tomatoes served with raspberry vinaigrette Course TWO – Choose One:

Seafood Bouillabaise – Large shrimp, mussels, clams and mahi over a bed of rice pilaf with a light saffron broth Fire Roasted Red Pepper Chicken – Blackened chicken breast, wilted spinach, portobella mushrooms and roasted red pepper cream sauce over linguine Course THREE – Choose One:

Big Apple Pie or Chocolate Lovin’ Spoon 4 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

DOWNTOWN The Basics

319 North Front Street • In the Cotton Exchange • (910) 343-1050 www.thebasicswilmington.com Located in the Cotton Exchange in downtown Wilmington, The Basics serves the finest Southern cuisine around. From Hoppin’ John to locally caught seafood to house-smoked BBQ, The Basics takes classic soul-food dishes and adds a twist, giving them new life. Age-old entrées like battered-andfried oysters are served atop freshly mixed greens. Their collard greens are locally grown and vegan, and at dinner, rotating seasonal specialties change to reflect the freshness of the season. They serve breakfast, lunch and dinner and will be tempting the masses come Encore Restaurant Week!

3-COURSE DINNER FOR TWO: $63 Comes with a bottle of wine to share. COURSE ONE – CHOOSE ONE:

Crawfish Hushpuppies with Horseradish Butter Apple and Brie Tart with Smoked Paprika Honey Fried Local Oysters with Jalapeño Aioli Ginger Spiced Crab Cakes with Tartar Sauce Warm Spinach Dip with Crusty French Baguette Fried Green Tomatoes with Honey Dijon and Caramelized Onion COURSE TWO – CHOOSE TWo:

Filet Mignon Crowned with Goat Cheese over Wild Mushroom Demi-Glace with Mashed Potatoes and Green Beans Vegan Portabella Grill – Marinated Grilled Mushroom Cap over Cauliflower Mash, Sauteed Chard and Vegan Jus Lamb Chops with Vidalia Onion Jam, Wild Mushroom Risotto and Grilled Asparagus Duck and Andouille Gumbo Bone In CIder Marinated Pork Chop with Housemade Applesauce, Collards and Sweet Potatoes Citrus Poached Local Flounder with Collard Green Kimchee over Lemon Grit Cakes Pesto Encrusted Salmon over Tomato Basil Risotto with Grilled Asparagus COURSE THREE – CHOOSE ONE HOMEMADE DESSERT:

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

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

DOWNTOWN The Little Dipper

138 South Front Street • (910) 251-0433 www.littledipperfondue.com Fondue is an interactive meal. It’s for lovers. It’s for family. It’s for girlfriends sharing a night on the town. Downtown’s Little Dipper offers up the best in cheeses, veggies, meats and chocolates, melted properly and cooked even more carefully so, to the most decadent flavor. Here, the tastebuds are treated to a simultaneous rush. Over many seasons of Encore Restaurant Weeks, the Little Dipper’s menu has provided a steal of a deal. The fall event becomes all-the-more exciting, making Little Dipper affordable, fun and oh-so entertaining for everyone—and guaranteed to be unlike any other meal in town. Open at 5 pm daily during Restaurant Week.

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

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

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

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

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

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

6 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

DOWNTOWN Caprice Bistro

10 Market Street • (910) 815-0810 www.capricebistro.com Again taking Best French Restaurant since 2010, Caprice Bistro is back for spring’s Restaurant Week. Words of advice: Make reservations early. Booked practically every night of the week during the previous spring’s seasons, Caprice’s three-course meals could not be beat. The consistent level of quality food makes it top-notch, thanks to Chef Moity’s superior choice of appetizer, entree and dessert, all chocked full of a divinity of flavors. Their escargot, duck confit and profiteroles can send anyone into foodcoma heaven. Paired with great wine or champagne and fabulous company, it will become one of many Restaurant Week highlights.

Prix fixe: $29.95 PER PERSON appetizers:

Saucisse du jour - Sausage ”du moment” Salad Lyonnaise - Frisee, bacon, egg, croutons Faux gras - Duck liver mousse Escargots - In a blue cheese, garlic cream sauce entrees:

Beef Short Ribs - Served in a red wine sauce Poisson “du jour” - Fish of the day (varies daily) Duck confit - Served with sautéed potatoes Pork Cheeks - Braised Flamande with frites desserts:

Le Dessert “du Jour” (Chef’s selection)

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

DOWNTOWN Pilot House

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

3-Course lunch: $14.95 PER PERSON COURSE ONE – CHOOSE ONE:

Housemade Pimento Cheese Dip with crispy lavish crackers Cornmeal Encrusted Fried Green Tomatoes with tzatziki sauce COURSE TWO – CHOOSE ONE:

Classic Muffaletta Sandwich — Cappicola, salami, mozzarella, ham, provolone cheese and creole olive salad Sautéed Bay Scallops & Shrimp — Olive oil, white wine, tomatoes, scallions tossed with linguine in a classic lemon scampi sauce Grilled Marinated Portobello Mushroom Sandwich — mozzarella, lettuce, tomato, red onions on grilled ciabatta COURSE THREE – CHOOSE ONE:

Warm Red Velvet Brownie — Topped with a cream cheese ice cream and drizzled with a white chocolate ganache Toasted Coconut Cake — Served with a pineapple Chantilly

3-Course dinner: $26.95 PER PERSON COURSE ONE – CHOOSE ONE:

Hydroponic Bibb Lettuce with applewood smoked bacon, red radish, smoked gouda and ranch dressing Country Ham & Collard Soup COURSE TWO – CHOOSE ONE:

NC Flat Iron Steak — Warm potato salad, chargrilled asparagus and sauced with a whole grain mustard cream sauce Cracker Crusted Baked Catfish — Stone ground grits, braised collard greens and red eye gravy Sautéed Littleneck Clams — White wine, garlic, tomatoes, scallions, chopped clams and linguine COURSE THREE – CHOOSE ONE:

Warm Red Velvet Brownie — Topped with a cream cheese ice cream and drizzled with a white chocolate ganache Toasted Coconut Cake — Served with a pineapple Chantilly 8 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

DOWNTOWN The Fortunate Glass

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

3–course wine pairing: $40 per person Tax and gratuity not included. Vegetarian options available. COURSE ONE:

Preserved Lemon Risotto with Mushroom, Cabbage, Almonds & Brown Butter Cream Sauce & 2013 Inama Soave Classico, Veneto, Italy COURSE TWO:

Baked Bolognaise Penne Pasta with Spinach, Havarti & Vegetables & 2012 Unparalleled Super Tuscan Blend, Tuscany, Italy COURSE THREE:

Classic Tiramisu with Lady Fingers, Raspberry Coulis & Espresso Streusel & 2012 Tommasi Valpolicella Ripasso, Veneto, Italy ~or~ 2013 Degiorgis Moscato d’Asti, Piedmont, Italy

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

10 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

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

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

2-course lunch: $12

3-Course Dinner: $28

Designed specifically for our Restaurant week guests. Choose 3 options from below to customize your own sample platter. Take this opportunity to ensure a well-rounded feel for some of our signature dishes. *All Sample Trios served with French Fries.

Course One – Choose One:

COURSE ONE – “riverwalk trio” CHOOSE THREE: “George’s” Shrimp & Grits

Alligator Satay Two Ways – Cajun Fried & Citrus Grilled served with our Spicy Roasted Red Pepper Aioli Personal size Spinach and Artichoke Dip – Fresh Spinach, Artichokes, Mozzarella, Parmesan and Cream Cheese baked and served with Pita Points Small Water Street Salad – Mixed Greens, Tomatoes, Carrots, Cucumbers, Red Onions, Parmesan Cheese & Croutons *Choice of Dressing

Panko Flounder Slider with Spicy Tarter Sauce Crab Cake Slider with Cilantro Aioli Shrimp Cajun Angels Bison Slider Chicken Quesadilla with Salsa Smoked Salmon Cake with Cilantro Aioli Tofu Taco Cup of House-made Soup: Chili con Carne, Crab Corn Chowder or Butternut Squash

Course Two – Choose One: “George’s” Shrimp & Grits – Sauteed Shrimp, Apple Wood Smoked Bacon, Roma Tomatoes, Scallions, and Garlic in a White Wine Cream Sauce. Served over White Cheddar Stone Ground Grits Surf & Turf Penne Alfredo – Sauteed Tenderloin with Shrimp and Peppers served over a Creamy Alfredo Penne with Broccolini Ribeye Sizzler – 10 oz. Char Grilled Ribeye over Grilled Onions and Peppers with Spanish Rice and Asperagus. All served on a sizzling platter

Alligator Satay served with Red Pepper Aioli

Course Three: Chef’s House-made Apple Cobbler a la mode

Spinach & Artichoke Dip with baked pita points Crab Dip with garlic buttered toasted baguettes Salmon Dip Course Two: Chef’s House-made Apple Cobbler a la mode

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

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

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

3-Course Dinner: $35 PER PERSON

No substitutions. Tax and gratuity not included. Beverages are additional. Complete Ruth’s Chris dinner menu available. COURSE ONE – CHOOSE ONE:

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

Petite Filet – Tender corn-fed midwestern beef, broiled to your liking Stuffed Chicken Breast – Oven roasted free-range double chicken breast, garlic herb cheese, and lemon butter Salmon Filet – Broiled COURSE THREE:

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

Restaurant Week 2-3-4 Bonus: ADD ANY SIDE, $2 OFF ADD ANY DESSERT, $3 OFF ADD ANY APPETIZER, $4 OFF 12 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

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

Located in downtown Wilmington, Rx Restaurant and Bar is here to feed your soul, serving up Southern cuisine made with ingredients from local farmers and fishermen. The Rx chef is committed to bringing fresh food to your table, so the menu changes daily based on what he finds locally. Rx drinks are as unique as the food—and just what the doctor ordered. Join us for a dining experience you will never forget! 421 Castle St.; 910 399-3080. Tues-Thurs, 5-10pm; Fri-Sat, 5-10:30pm; Sun., 10am-3pm and 5-9pm. www.rxwilmington.com

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

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

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

Warm, Sticky Toffee Pudding or Dark Chocolate Brownie

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

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

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

DOWNTOWN Yo Sake

33 South Front Street • (910) 763-3172 www.yosake.com With a menu that touts Asian-Fusion food across the board, YoSake appeals to the sushi-loving, vegetarian-loving and food-in-generalloving crowds. Their menu varies, offering the standards (chicken jalapeño eggrolls and sesame seared tuna), the exotic (try any of the Featured Items changing weekly), and oh-so-much sushi (from standards to specialty rolls). They offer a chic atmosphere, complete with cosmopolitan art work and a drink menu to simply love: sake, wine, fine import beers and specialty drinks (try the Pomegranate Mojito). More than just a restaurant, YoSake has become a destination for the hip, the foodies and almost all Wilmingtonians. Restaurant Weekers need to mark it on their must-stop list. Hours: Sun-Wed, 5-10pm; Thurs, 5- 11pm; Fri-Sat, 5pm12am; Late Night Menu available Fri-Sat, 11pm-12am.

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

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

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

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

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

14 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

DOWNTOWN Shuckin’ Shack

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

2–Course Lunch: $9.95 PER PERSON

3–Course Dinner for two: $50

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

Soup of the Day or Garden Salad with choice of dressing Course Two – Choose One:

Fish Tacos – 2 flour tortilla’s filled with fresh greens, pico de gallo, and cheese. Topped with choice of Mahi Mahi, Shrimp, Tuna or Oysters. Served with Tortilla Chips, Salsa, & Sour Cream Po-Boy Sandwich – Fresh lightly fried oysters or shrimp on an Artisan French Baguette, 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.

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

Soup of the Day or Garden Salad with choice of dressing Course Two – Choose One:

6 Raw Oysters, Crispy Crab Cakes, Seared Sashimi Tuna, Sharkbite Shrimp & Oysters or Blackened Sea Scallops Course Three – Choose One:

Lobster Pot – 2 Lobsters, 2 dozen mussels, 1 dozen clams, served with cole slaw, corn and hushpuppies Crab Pot – 1lb Snow Crab legs, 1lb Dungeness Crab legs, ½lb shrimp, served with cole slaw, corn and hushpuppies Grilled Sampler – 1 dozen chargrilled oysters, blackened shrimp & sea scallops, seared sashimi tuna, served with cole slaw, corn and hushpuppies

Fish Sandwich – Catch of the day, blackened, grilled or fried topped with lettuce and tomato with a spicy remoulade on the side. Served with French fries and cole slaw.

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

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

DOWNTOWN Fork ‘n’ Cork

122 Market Street • (910) 228-5247 The Fork n Cork offers a menu stocked with familiar comfort food items that have been prepared using the best local ingredients. From our burgers and sandwiches made famous by The Patty Wagon to the daily Mac n Chz or Pot Pie, we take the time to ensure that every bite is delicious. In addition to a full bar, we have a wine list consisting of 13 glass pours and an interesting craft beer selection. Come by, make yourself at home and enjoy some good food…it’s all Fork’n Delicious!!!

3-Course MEAL for two: $33 Course One – Choose One:

Fried Pickles – Sliced dill pickles breaded and fried served with house made ranch. House Salad – Fresh mixed greens, grape tomatoes, cucumbers and red onion with choice of dressing. Fonduta – Fontinella, gouda, and bleu cheese baked in a cast-iron skillet and topped with walnuts, honey, and chili flakes. Course TWo – CHOOSE TWO:

The Lew – Traditional bacon, bacon cheese burger served “all the way.” Brisket – 14 hour smoked brisket, red onions, pickles, house barbeque sauce. Meatloaf – House meatloaf, mayo, lettuce, tomato, sourdough bread. Chicken Salad – House made chicken salad with red grapes, diced apples, walnuts and tarragon mayo on 9-grain bread. Patty Melt – 8oz burger patty, Swiss cheese, caramelized onions and mayo on rye. Crispy Chicken – Battered chicken, Swiss cheese, bacon, stout mustard, lettuce and tomato. Course THREE – Choose One:

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

16 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

NORTH WILMINGTON Buffalo Wild Wings

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

ANY OF OUR LUNCH MADNESS ITEMS ONLY $5.99 Monday - Friday 11am-2pm Substitute a side salad on any Lunch Madness item for $1.39 *Dine In Only Grilled Chicken Buffalito® & Tortilla Chips Grilled Chicken Wrap & Tortilla Chips Cheeseburger Slammers™ & Fries Chicken Tenders & Fries 6 Traditional Wings & Fries Boneless Wings & Fries

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

NORTH WILMINGTON Ogden Tap Room

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

$15 Appetizer and a Beer Flight CHOOSE four beers:

From 40 Taps CHOOSE ONE:

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

18 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

Eat & drink across southeastern NC

MAG

FALL 2014 / WINTER 2015

Distinctive Flavors A look at restaurateurs

. 10-12 who found a niche PGS

DEVOUR'S SPRING 2015 ISSUE COMING MID MARCH! www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

NORTH WILMINGTON Pembroke’s

1125 A, Military Cutoff Road • (910) 239-9153 www.pembrokescuisine.com A seasonally inspired and locally sourced Southern cuisine dining experience, Pembroke’s was created by the owners of downtown’s Rx Restaurant. Pembroke’s focuses on the same values and excellent service as its sister restaurant, purveying local companies for the best in seafood, proteins and produce. They work with local fisherman and farmers to ensure your meal will be freshly grown and hand chosen. A new dinner menu is churned out daily to ensure the chefs are working with the freshest ingredients. Plus, the bartenders are creating new drink menus daily as to never bore your taste buds. Open for dinner Tues-Sun, 5pm-close, with live music Fri-Sat nights. Sunday brunch, 10am-3pm. 1125 A Military Cutoff Rd. 910-239-9153. www.pembrokescuisine.com.

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

Spring Greens with pecans, apples, beets and a cider vinaigrette Cottle Sweet Potato Soup — Chevre crème fraiche and pecans Crispy Boudin Balls with beer mustard and pickles course two – CHOOSE ONE:

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

Apple Turnover or Flourless Chocolate Torte

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

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

20 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

NORTH WILMINGTON The Melting Pot

Mayfaire Town Center • 885 Town Center Drive • (910) 256-1187 www.meltingpot.com Join us at The Melting Pot, Wilmington’s premier fondue restaurant. We invite you to get lost in the experience and indulge in our fourcourse restaurant week menu. Start with one of our creamy cheese fondues made with our award winning Wisconsin Cheeses. Enjoy one of our chef inspired gourmet salads. Build your own entrée to be simmered in a steaming hot pot of lightly seasoned vegetable bouillon. All entrees are served with a fresh vegetable medley and six homemade dipping sauces. Top your evening off with a decadent chocolate fondue dessert that is sure to leave you satisfied. While you are here, relax and let our family take care of yours. The Melting Pot is owned and operated locally and would like to thank you for all of your support and memories over the past six years.

Dinner: $24.99 PER PERSON cheese – choose one:

Choose one per cook top

Cheddar, Spinach Artichoke, Loaded Baked Potato Cheddar, Quattro Formaggio, Classic Alpine, Bacon Jalepeno Swiss salad – choose one:

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

Build your own Fondue By You entrée with 3 selections from below Teriyaki-Marinated Sirloin | Herb-Crusted Chicken | Honey Orange Duck Breast Atlantic Salmon | Andouille Sausage | Pacific White Shrimp Chicken Potstickers | Spinach & Artichoke Ravioli | Memphis-Style BBQ Pork Medallion Filet Mignon | Old Bay Shrimp | 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. Entrees will be served with seasonal vegetables and our 5 signature dipping sauces. Cooking Style: (Choose 1 per cook top) – ll 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

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

NORTH WILMINGTON Hibachi To Go

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

2-COURSE LUNCH: $7.49 PER PERSON Includes a drink of your choice. course one – CHOOSE ONE: Won Tons — Crab, pork or pineapple Spring Roll — Vegetable or pork variety Hibachi Salad — Fresh veggies served with fresh made ginger or ranch dressing Soup — Onion/vegetable broth or Miso with sea weed course two – CHOOSE ONE: Hibachi Bowl — Steak, chicken, shrimp, or tilapia, served over fried rice, steamed rice, or noodles with zucchini & onions, sweet carrots and your choice of mushrooms or broccoli Teriyaki Bowl — Steak, chicken, shrimp, or tilapia, served over fried rice, steamed rice, or noodles with zucchini & onions, sweet carrots and your choice of mushrooms or broccoli

3-COURSE DINNER: $10.69 PER PERSON Includes a drink of your choice. course one – CHOOSE ONE: Soup (Onion, Miso or Hot and Sour Chicken Soup) • Hibachi Salad served with fresh made ginger or ranch dressing course two – CHOOSE ONE: Springroll – Choice of veggie or pork Won Tons – Crab, pork or pineapple course three – CHOOSE ONE: Hibachi Combo (choose two) – Steak, Chicken, Tilapia or Flounder served over fried rice, steamed rice, or noodles with zucchini & onions, sweet carrots and your choice or mushrooms or broccoli Teriyaki Combo (choose two) – Steak, Chicken, Tilapia or Flounder served over fried rice, steamed rice, or noodles with zucchini & onions, sweet carrots and your choice or mushrooms or broccoli Brown rice available for an additional $.50 Take advantage of special pricing on our homemade desserts..baked fresh in-house.

22 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

NORTH WILMINGTON Clean Eatz

203 Racine Drive • (910) 452-3733 www.cleaneatz.net We are Celebrating our 2 Year Anniversary! This café is your one stop shop to start living a healthy lifestyle. Everything on the menu is under 500 calories and 10 grams of fat unless you order otherwise. The café offers dine in, carryout, or get an entire weeks worth of meals by signing up for our weekly prepackaged meal service. We also do customized food prep to fit anyone’s diet needs. Stop by Clean Eatz today to start a new you. You only have one life, Make it count! Lifestyle tip: Diets usually fail due to the stress we put on ourselves to change so quickly. Make simple changes one by one. We didn’t get where we are at overnight. Baby lifestyle steps: Eliminate fried foods, drive thrus, alcohol, or sugar first. Add a new goal each week. You got this!

PRE–packaged meals Order Your Pre-packaged Meals online at www.cleaneatz.net during Restaurant Week , Pick up Monday March 9th. *No discounts on customized diets. 5 meals: $30 10 meals: $55 15 meals: $70

we are having a health fair at the cafÉ to celebrate our 2 year anniversary on march 28, 2015!

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

NORTH WILMINGTON Lovey’s Natural Foods & Café

Landfall Shopping Center • 1319 Military Cutoff, Suite H (910) 509-0331 • www.loveysmarket.com Lovey‘s Market is a true blessing for those shoppers who are looking for natural and organic groceries, supplements, hair and skin care products. Specializing in bulk sales of produce, grains, flours, beans and spices at affordable prices. Lovey‘s also carries grass-fed and free-range meats and poultry. Wheat-free, gluten-free, sugar-free and low-carb products are regularly in stock as are vegan and vegetarian groceries and wholesome pet foods. All day long you can enjoy a Food Bar which has cold salad and hot selections. Selections are measure by the pound and can be eaten in the café seating or boxed for take-out. The Juice Bar offers fruit & vegetable juices and smoothies made to order. Store hours are Monday through Friday from 9 AM to 7 PM, Saturday from 9 AM to 6 PM and Sunday from 10 AM to 6 PM.

restaurant week specials: Free Range Turkey Meatloaf – Served with an organic salad $4.95 Broccoli & Cheddar Quiche – Served with an organic salad $4.95 Organic Burrito Salad – A bed of greens topped with black beans, cheddar cheese, avocado, salsa, sour cream and tortilla chips $4.95 Palmiers Cookies– Puff pastry & sugar cookie dipped in chocolate $1.00

24 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

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

Wilmington’s new unique restaurant, Eternal Sunshine Café, is conveniently located between downtown and Wrightsville Beach, also close to UNCW. It is a great spot to savor a gourmet breakfast, like cinnaswirl pancakes with coffee cream cheese syrup or a southwest benedict with chipotle hollandaise on a made from scratch biscuit. The lunch menu is filled with fresh delectable salads, sandwiches on house baked breads, and pitas. Come experience the innovative twist on breakfast classics and a casual lunch guaranteed to make you a regular customer. May the tranquility of Eternal Sunshine Cafe’s atmosphere shine upon your face and reinvigorate your day. Serves breakfast all day. Hours: Mon – Wed 7am – 2pm; Thur – Fri 6:30am – 2pm; Sat 7am – 2pm; Sun 8am – 2pm

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

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

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

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

PORT CITY FOOD LOVERS,

REJOICE! Join us for the most delicious week of spring

participating restaurants downtown wilmington The Basics Elijah’s Pilot House The George The Little Dipper Ruth’s Chris Steak House Shuckin’ Shack YoSake The Fortunate Glass Rx Restaurant Caprice Bistro Fork ‘N’ Cork

wrightsville beach Bluewater Waterfront Grill South Beach Grill Thai Spice East Dining at Blockade Runner Oceanic Ceviche’s

midtown

Sealevel City Gourmet Jamaica’s Comfort Zone Casey’s Buffet Carolina Ale House Hops Supply Co. A Taste of Italy San Felipe Mexican Restaurant Hieronymus Seafood Restaurant & Oyster Bar

North wilmington

Buffalo Wild Wings Pembroke’s Ogden Tap Room Hibachi to Go Clean Eatz Eternal Sunshine Café The Melting Pot Lovey’s Natural Foods and Café

south wilmington

Henry’s Southern Thai Buffalo Wild Wings

leland

San Felipe Mexican Restaurant

w w w . e n co r e r e s tauwww.encorerestaurantweek.com r a n t w e e k . co m 26 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 |

MIDTOWN San Felipe Mexican Restaurant 3522 Oleander Drive • (910) 791-9277 www.sanfelipenc.com

At San Felipe, we pride ourselves in offering the best Mexican cuisine combined with a Mexican inspired dining experience that will instill a sense of “familia” with our patrons. Ditch the regular fare and try one of our Mexican inspired favorites such as our sizzling Certified Angus Beef Fajitas or our Carolina Chimichanga. Visit any of our 10 North Carolina locations to see for yourself and while your at it, try one of our delicious Margaritas! See you soon Amigos!

3-COURSE special for two: $25 COURSE ONE – CHOOSE ONE:

San Felipe Dip, Bean Dip, Cheese Dip, Mozzarella Sticks or Onion Rings COURSE TWO – CHOOSE TWO:

Enchiladas Supreme Pollo Fundido Burrito California Pollo Salad Chicken or Steak Fajitas for 2 (counts as both entrées) COURSE THREE – CHOOSE ONE:

Fried Ice Cream Churros Sopapillas with Ice Cream NY Cheesecake

RESTAURANT WEEK SPECIALTY MARGARITAS FOR $9.99: Final Feliz – Our classic Margarita infused with mint, basil and cucumber, top shelf premium Tequila and a hone lined salt rim Margarita Mi Amor – A delicious Pomegranate Margarita made with top shelf premium Tequila The Perfect Couple – Our Jumbo Margarita with two flavored Coronita garnishes, one with Midori Melon Liqueur and one with Grenadine www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

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

Sealevel City Gourmet focuses on fresh, healthy meals that everyone can enjoy. From portobello lentil burgers to fresh sushi, fish and shrimp burgers, falafels, local fish tacos and tostadas, kale nachos, and avocado melt pitas, Chef Nikki Spears serves up fresh fare for everyone, including food for gluten-free, vegetarian, vegan and lactose-intolerant diets. The restaurant serves organic and local produce as much as possible, including fresh local fish, as well as Med-Leb, Cal-Mex, and Cal-Japanese style foods. Sealevel City Gourmet also serves made in house desserts. Check Facebook for daily special updates. Lunch daily, 11 a.m. - 2 p.m. Dinner, Thurs. - Sat., 5 p.m. - 9 p.m. Closed Tuesdays.

LUNCh: $7.75

All served with salsa and a side of red beans. *GF = gluten-free.

DINNEr: $17.99

Drinks, desserts, extras, and taxes are not included in price. *GF = gluten-free.

choose one:

Appetizer – choose one:

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

Black-eyed Pea Hummus with Grilled Pita (vegan; ask for GF)

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

Mashed Eggplant with Grilled Pita (vegan; ask for GF) Fried Plantains with Caribbean Jerk Sauce (vegan; ask for GF) “Hot Chips” Potatoes with Ranch or Vegan Chipotle Sauce (GF; ask for vegan) entree – CHOOSE ONE:

Portobello Tempeh Gyro with side (ask for vegan; GF pita + $1) — Grilled organic tempeh with grilled portobello mushrooms, tzatziki, lettuce, tomato, onion, and sprouts in a grilled flatbread pita; served with choice of side Chipotle Avocado TLT with side (vegan; GF bun + $3) — Grilled organic tempeh with chipotle sauce, avocado, lettuce, and tomato on a toasted bun served with choice of side Portobello Lentil Patty Melt with side (ask for vegan; GF bun + $3) — Grilled lentil patty on a toasted sesame bun with melted monterey jack cheese or melted vegan Daiya cheddar cheese, grilled onions, grilled portobello mushrooms, lettuce, tomato, pickle, ketchup, mustard, and mayo or vegan mayo, served with choice of side Blackened Shrimp Tostada with Red Beans (GF) — Blackened shrimp on a crispy corn tortilla topped with refried lentils, monterey jack cheese, avocado, lettuce, tomato, cilantro and onion; served with salsa, sour cream, and a side of red beans

28 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

MIDTOWN Carolina Ale House

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

3–course dinner: $25 PER PERSON *Available after 4pm. Choice of Soft Drink or Tea.

Course ONE – choose one: Fried Pimento Cheese Bites with jalapeno red pepper jam Spicy Korean BBQ Riblets – Deep fried riblets, tossed in house made Korean BBQ Sauce

Course two – choose one: Blackened Salmon – Topped with shrimp & pineapple salsa and served with rice and fresh veggies Grilled Pork Chops – Two 6 oz. chops with apple bacon chutney, housemade garlic mashed potatoes and fresh veggies

Course three: Lemon Pound Cake – Served with vanilla ice cream & topped with a mixed berry sauce

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

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

In Wilmington, everyone knows where to go for southern soul food. That place is Casey’s Buffet, winner of encore’s Best Country Cookin’/Soul Food and Buffet categories. “Every day we are open, somebody tells us it tastes just like their grandma’s or mama’s cooking,” co-owner Gena Casey says. Gena and her husband Larry run the show at the Oleander Drive restaurant where people are urged to enjoy all food indigenous to the South: fried chicken, barbecue, catfish, mac‘n’cheese, mashed potatoes, green beans, chicken‘n’pastry, biscuits and homemade banana puddin’ are among a few of many other delectable items.

ADULT DINNER BUFFET $11.99 PER PERSON SENIORS (62+) $10.99 • KIDS (4-12) $5.99 • 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

30 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

MIDTOWN Hieronymus Seafood Restaurant & Oyster Bar 5035 Market Street • (910) 392-6313 www.hieronymusseafood.com

Hieronymus Seafood is a Wilmington staple, serving high quality seafood at reasonable prices for 35 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 — Fresh, tender 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:

Carolina Fresh Catch — Petite portion of local fresh fish or chicken broiled with butter and topped with a balsamic glaze and bruschetta that includes spinach, tomatoes and red onion 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 Restaurant Week Scampi — Shrimp sautéed in butter with tomatoes, capers, artichokes, mushrooms, onions, wine, citrus and our own garden herbs. Served over a bed of linguini COURSE four – CHOOSE ONE:

Strawberrys with Pound Cake — Sweetened fresh strawberries served with our own homemade pound cake and whipped cream Key Lime Tart — A sweet and refreshing dessert made from deliciously tart key limes and accented by a cinnamon and nutmeg graham cracker crust

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

MIDTOWN Hops Supply Co.

5400 Oleander Drive • (910) 833-8867 www.hopssupplycompany.com At Hops Supply Co., we are dedicated to the craft of excellent cuisine and delivering hops in its most perfect form exemplified by our selection of craft beers. As hops are the heart of flavor for beer, our local seasonal ingredients are the soul of our culinary inspired American fare. Keeping it fresh, flavorful and at times, unexpected, are the goals we plan on continuing to hit with our first-class service, menu and bar. The combination of chef-inspired food and our craft bar makes Hops Supply Co. a comfortable and inviting gastropub that attracts guests of all types – especially a local crowd who can feel right at home whether ordering a classic favorite or trying a new culinary delight! Sun-Thurs 10:57 a.m. - 10 p.m.; Fri-Sat 10:57 a.m. - 11 p.m. {Bar open until midnight}

3-Course Lunch FLIGHTS: $7.99 PER PERSON

3-Course Dinner: $16.99 per person

One-handed Sandwich (half sandwich of the day)

course one – choose one:

Your choice of 2 sides: side salad, housemade soup of the day, HopsCo fries, Salt & Pepper potato chips, fresh fruit

House Smoked Salmon Dip served with crostini

Cookie of the Day

course two – choose one:

Warm Beer Cheese Dip served with crostini

Pork Belly and Beer Braised Mussels – Tossed with garlic, onion, and red bell peppers served with a toasted baguette Braised Beef – Topped with a brandy and peppercorn sauce over garlic mashed potatoes and wild mushrooms Dessert:

Housemade Peanut Butter & Jelly Pie – Served frozen in a chocolate crust and topped with whipped cream

32 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

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www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

MIDTOWN A Taste of Italy

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

wedge special: $8.99 PER PERSOn COURSE ONE – CHOOSE ONE:

Meatball Wedge — Our famous meatballs covered in our house red sauce, topped with grated cheese on a wedge Chicken Parm Wedge — Fresh fried chicken cutlets with house red sauce, mozzarella, and grated cheese on a wedge Chicken Salad Wedge — A wedge piled high with our homemade all white meat chicken salad Italian Combo — Boar’s Head ham, genoa salami, mortadella, and provolone cheese on a wedge, dressed with oil and vinegar, lettuce, tomatoes, and onions COURSE TWO – CHOOSE ONE:

Macaroni Salad Pasta Salad Potato Salad COURSE THREE – CHOOSE ONE:

Homemade Brownie, Bag of Chips, Iced Tea or Soda

34 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

MIDTOWN Jamaica’s Comfort Zone

417 S. College Rd., Unit 24 (University Landing) (910) 399-2867 • www.jamaicascomfortzone.net Tucked in the corner of University Landing, a block from UNCW, is the hidden gem of Wilmington’s international cuisine scene: Jamaica’s Comfort Zone. This family-owned restaurant provides a relaxing blend of Caribbean delights—along with reggae music—served up with irrepressible smiles for miles. From traditional, mouth-watering classic dishes such as curry goat, oxtail, jerk and curry chicken, to gluten-free or vegetarian options, we appeal to all palates. Catering options are available. Open: Monday – Saturday 11:45am – 9:00pm/Sunday 1:30pm –8:00pm. Come have a Meat lovers, Gluten Free or Vegetarian Experience!

4-COURSE meal and beverage: $17 PER PERSON Beverage Selection: Jamaican Soda (Select from variety available), Bottled Water or Sweet Tea COURSE ONE – CHOOSE ONE:

Jamaican Beef Patty — Beef ground with spices and enclosed in its signature flaky crust. Also in chicken or vegetable. House Salad — Romaine, baby spinach, tiny chunks of peppers, onions and tomato. GF COURSE two – CHOOSE ONE:

Fruit and Nutty Tossed Salad – Romaine, baby spinach, tiny chunks of peppers, onions, tomato, walnuts and fruit. GF Curry Chicken and Rice Soup – Jamaican curry with fresh thyme gives this soup a delicious lively flavor Pepperpot Soup – delightful vegetarian soup made with Jamaican spinach (callaloo) Cornbread served with Homemade strawberry butter COURSE three – CHOOSE ONE:

Jerk Chicken – Ms V’s Homemade Jerk sauce tops this chicken off – spicy enough to be called “Jerk”, a blend of sweet and spice Curry or Jerk Vegetables. GF Baked Halved Cornish Hen with citrus and honey glaze. GF BBQ Pork Ribs (JCZ’s own blend of BBQ Sauce – not tart/not sweet – just finger lickin grand) Select two side dishes – Jerk Fries, Steam Rice, Rice n peas, Plantain or Cabbage Meal upgrade options: Escoveitch Red Snapper, Curry Goat (GF) or Oxtail ($22.00 for the 4-Course Meal) *GF=Gluten Free COURSE FOUR – CHOOSE ONE:

Cheesecake (Select from variety available) Pineapple Pudding Cake (Our ideal of what bread pudding tastes like – sweet and moist) Jamaican Hot Chocolate – Sweet-and-spicy cocoa drink, topped with whipped créme Tax or gratuity not included. Not valid with any other offer. $3 plate-share fee applied to 4-course meal.

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

SOUTH WILMINGTON Buffalo Wild Wings

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

36 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

SOUTH WILMINGTON Thai Spice

5552 Carolina Beach Road • (910) 791-0044 www.thaispicewilmington.com From the flavorfully mild to the fiery spiced, Thai Spice customers are wooed by the dish that’s made to their specifications. Featuring a tasteful menu of traditional Thai standards to numerous delectable house specials, it’s quickly becoming the local favorite for Thai cuisine. This family-run restaurant is sure to win you over; if you haven’t discovered this gem, come in and be charmed. Whether it be a daytime delight, or an evening indulgence, your visit will make you look forward to your many returns.

4-Course Lunch: $12 PER PERSON COURSE ONE – Choose one: Spring Rolls (2), Spicy Edamame or Summer Roll (2) COURSE TWO – Choose one: Soup of the day or Small salad with peanut or ginger dressing COURSE THREE – Choose one:

4-Course dinner for two: $45 COURSE ONE – Choose one:

Spring Rolls (2), Fried Tofu or Summer Roll (2) COURSE TWO – Choose two: Spicy Crab Salad, House Salad with peanut or ginger dressing, Miso Soup COURSE THREE – Choose two:

Peanut Curry – Your choice of meat, veggies, or tofu cooked in our peanut curry sauce with onion, red and green bell peppers.

Mango Curry – Your choice of meat, tofu, or veggies cooked in panang curry sauce with mangoes, tomatoes, snow peas, and red and green bell peppers.

Emerald Chicken or Tofu – Your choice of marinated chicken or golden fried tofu topped with our delicious peanut sauce, and served on a bed of steamed veggies.

Crazy Noodle – Broccoli, carrots, zucchini, onions, basil, bell peppers, bean sprouts stir-fried with rice noodle and your choice of meat, tofu, or veggies.

Ground Chicken Basil Stir-fry with Fried Egg – Ground Chicken stir-fried with chopped onions, basil, red and green bell peppers, and topped with fried egg. Thai Fried Rice – Jasmine rice fried with egg, onions, tomatoes, peas, carrots, and your choice of meat, veggies or tofu. Fire Cracker Roll Hurricane Roll Spicy Shrimp Roll COURSE FOUR – Choose one:

Salt & Pepper Shrimp – Fried shrimp cooked with chopped onions and bell peppers, and served on a bed of lettuce. Sauteed Broccoli with Shitake Mushrooms – Broccoli, carrots, shitake mushrooms stir-fried with your choice of meat, tofu, or veggies. Double Shrimp Roll Red Dragon Roll Yummy Roll COURSE FOUR – Choose one: Coconut Cake or Fried Ice Cream

Green Tea Ice Cream or Mini Vanilla Crème Brule

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

SOUTH WILMINGTON Southern Thai

3715 Patriot Way • (910) 769-3193 www.southernthairestaurant.com Our menu is centered around authentic Thai cuisine and features traditional dishes as well as chef-inspired dishes. We always deliver authentic Thai cuisine mixed with southern hospitality. Thailand can be culturally divided into 4 main regions: North, North Central, Central & South. The diverse topography and cultures lend their way to creating unique cuisines in each region. Meals are prepared by all generations coming together in the kitchen. Recipes are passed on this way through the generations so that the food you are tasting today is influenced by the knowledge of the past. Serving Lunch and Dinner : Monday - Thursday~ 11 to 3 and 4:30 to 9:30; Friday ~11 to 3 and 4:30 to 10; Saturday ~ 12 to 10pm; Sunday ~ Closed.

dinner for two: $32 COURSE ONE – CHOOSE ONE to share:

Spring Roll – Deep fried roll with cabbage, carrots, and celery Shrimp Stuffed Eggplant – Eggplant stuffed with shrimp, light battered top with teriyaki sauces Thai Dumpling – Steamed pastry wrap with ground chicken, pork, shrimp, carrots,cilantro, onions and water chestnuts COURSE TWO – CHOOSE two:

Pad Thai Shrimp – Rice Noodles sauteed with ground peanuts, egg, shrimp paste sauce, bean sprout and scallions Southern Thai Chicken – Thinly sliced battered chicken sauteed with onion, bell pepper, scallions, egg, and fresh ginger in chili paste Green Curry Pork – Prepared with bell peppers, bamboo shoots, eggplant, green peas and fresh basil in green curry paste and coconut milk Teriyaki Chicken – Grilled Chicken tossed with teriyaki sauces , sesame seed, broccoli, cauliflower, carrot and serve with side fried rice COURSE THREE – CHOOSE ONE:

Coconut Sticky Rice with Ice Cream or Pineapple Cake

38 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

SOUTH WILMINGTON Henry’s

2508 Independence Boulevard • (910) 793-2929 www.henrysrestaurant.com For a local favorite offering classic American staples in a friendly, inviting atmosphere, check out Henry’s. The ambiance is casual, with a warm, welcoming staff. Their menu—think meatloaf, grilled cheese sandwiches and even fresh seafood—adds to the classy comfort of this timeless eatery. Now with their Crate to Plate 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.

$35 PER COUPLE *Available after 4pm

APPETIZER — ONE TO SHARE:

Heirloom Bruschetta – Housemade Ricotta cheese on toasted crostini topped with heirloom tomatoes and basil. Stuffed Squash Blossoms – Petite squash flowers stuffed with a blend of cheeses, lightly battered and fried. Served with warmed marinara sauce. ENTRÉE — ONE PER PERSON:

Spring Vegetable Pizza – Grilled asparagus, wild mushrooms, tomatoes, goat cheese and fresh herbs with traditional tomato sauce on a crispy pizza crust. Grilled Local Fish – Grilled fish topped with a fresh strawberry and avocado salsa. Served with mashed potatoes and seasonal vegetables. Burrata Salad – Tender arugula tossed with a lemon vinaigrette and topped with shaved local country ham, grilled apricots and toasted almonds. Crowned with burrata cheese. DESSERT - ONE TO SHARE:

Strawberry Shortcake – Lemon pound cake layered with whipped cream and slightly sweetened strawberries. Chocolate Bread Pudding – A chocolaty twist on a classic bread pudding. Topped with vanilla ice cream and chocolate sauce.

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

40 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

WRIGHTSVILLE BEACH South Beach Grill

100 South Lumina Avenue • (910) 256-4646 www.southbeachgrillwb.com South Beach Grill has welcomed guests for 17 years with consistent, creative cuisine—southern-inspired and locally sourced, from the land and sea. Diners can enjoy a great burger outside on our patio for lunch or experience the unique, eclectic, regional dinners crafted by Chef James Rivenbark. Rivenbark’s menu highlights the bounty of fresh Carolina coastal seafood right at our front door. South Beach Grill overlooks the scenic anchorage on Banks Channel, located on beautiful Wrightsville Beach, NC, located across from the public docks at Wynn Plaza. The restaurant is accessible by boat!

LUNCH – Prix fixe: $13.95

DINNER – Prix fixe: $29.95

COURSE ONE:

Gluten Free Sweet Potato Bisque topped with spiced pecans & honey drizzle

Crispy NC Pork Shank Drumette – White BBQ sauce Backfin Crab & Shrimp Flatbread – House made pepper jelly, pineapple salsa

New England Clam Chowder South Beach Salad

Petite Wedge Salad – Fried black eyed peas, oven roasted tomatoes, pickled onion, crispy bacon, buttermilk ranch

COURSE two:

Plantation Burger – Pimento cheese, house made bacon jam, tomato and lettuce

Maple Leaf Farms Duck Duo – Soy honey glazed Duck breast, Duck leg confit, coconut ginger whipped sweet potatoes

NC Grouper Tacos – Blackened Grouper, lettuce, chargrilled pineapple and cucumber salsa Low Country Flatbread – Slow roasted pulled NC Pork, house pickled onions, and pimento cheese

Blackened NC Flounder – Local Flounder, smoked cheddar stone ground grits, balsamic glaze Eggplant Vegetable Napoleon – A tower of roasted eggplant and seasonal vegetables layered with a classic mornay sauce Locally Sourced Fresh Catch – (as available) served with a choice of Chef’s accompaniments, fried okra, braised collards, garlic skin on red mashed potatoes, rice pilaf, bacon jam, pepper jelly, or cream sherry beurre blanc

COURSE THREE: Banana Pudding or Death by Chocolate with vanilla bean ice cream

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

WRIGHTSVILLE BEACH Bluewater Grill

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

2-COURSE LUNCH: $10 PER PERSON COURSE ONE – CHOOSE ONE: Tempura Fried Vegetables – Tempura-battered cauliflower, broccoli, sweet potatoes and carrots lightly fried and served with a sweet chili-soy dipping sauce. Roasted Red Pepper Hummus – Creamy housemade hummus topped with feta cheese and olive oil. Served with toasted pita points. COURSE TWO – CHOOSE ONE: Fried Egg BLT — Crispy bacon, ripe tomato and green leaf lettuce topped with an over easy egg, American cheese and mayo on Texas toast. Served with seasoned fries. Pulled Pork Tacos — Seasoned shredded pork, cheese, lettuce, pico de gallo, pickled red cabbage and sriracha sour cream on two soft flour tortillas. Served with beans and rice.

3-COURSE DINNER FOR TWO: $40 COURSE ONE – CHOOSE ONE TO SHARE: Tempura Fried Vegetables – Tempura-battered cauliflower, broccoli, sweet potatoes and carrots lightly fried and served with a sweet chili-soy dipping sauce. Roasted Red Pepper Hummus – Creamy housemade hummus topped with feta cheese and olive oil. Served with toasted pita points. COURSE TWO – CHOOSE two: Pesto Shrimp Penne — Shrimp sautéed with mushrooms, cherry tomatoes and broccoli. Tossed with penne pasta and a pesto cream sauce. Roasted Pork Tenderloin — Sliced pork tenderloin topped with pear chutney and bleu cheese crumbles. Served with roasted potatoes and broccolini. Chicken and Grits — Two grilled chicken breasts served over an asiago polenta cake and topped with a creamy Tasso ham & mushroom gravy. COURSE THREE – CHOOSE ONE TO SHARE: Blueberry Buckle – A warm, sweet and fluffy blueberry confection topped with vanilla ice cream. Bailey’s Irish Crème Brulee – Traditional crème brulee infused with Bailey’s Irish Cream. 42 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

WRIGHTSVILLE BEACH Ceviche’s

7210 Wrightsville Avenue • (910) 256-3131 www.wbceviche.com Come enjoy the tropical flavors of Panama and Central America...from our fresh fish to our handmade empanadas, traditional arroz con pollo to fresh inspired salads, We hope you will be transported to simpler time with warm, friendly service, and festive vibe. Large selection of beer and wine, including red and white sangria, tropical mimosas, drink specials daily.

2-COURSE LUNCH: $15

3-COURSE dinner: $25

COURSE ONE – CHOOSE one:

Los Camarones – Jumbo shrimp, red bell peppers, onions, cilantro marinated in a mix of lime and passion fruit juices and our house made Aji Chombo (traditional Panamainian hot sauce).

Corivina Tradicional – Pacific Sea Bass marinated in lime juice, Corivina Tradicional – Pacific Sea Bass marinated in lime juice, w/red onions, jalapenos & cilantro. w/red onions, jalapenos & cilantro. Mixto – A delightful combination of shrimp, calamari, octopus and littleneck clams, marinated in lemon juice w/onion, bell peppers, chiles & cilantro. COURSE TWO – CHOOSE ONE:

Mixto – A delightful combination of shrimp, calamari, octopus and littleneck clams, marinated in lemon juice w/onion, bell peppers, chiles & cilantro. COURSE TWO – CHOOSE ONE:

** All plates come w/ patacones, salsa & chefs daily veg choice Arroz con pollo – Grilled Chicken Breast served over Spanish rice infused w/dark meat, peppers, onions, green olives, and peas.

Ropa Vieja – Translated “old clothes”... Braised and shredded carne in a spicy pepper and onion broth, served over coconut rice.

Corvina a la Plancha – Grilled Corvina topped w/chili-lime butter & served over coconut rice.

Corvina a la Plancha – Grilled Corvina topped w/chili-lime butter & served over coconut rice. COURSE TWO – CHOOSE ONE:

Beignet – Sweet cinnamon sauce & powdered sugar Pan Seared Sweet Plantain – Brown sugar caramel, strawberries & whipped cream

www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

WRIGHTSVILLE BEACH Oceanic

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

2-COURSE LUNCH: $11.99 PER PERSON

3-COURSE DINNER: $29.99 COUPLE

COURSE ONE – CHOOSE ONE:

Vegetable Crab Soup

Fried Oysters Rockefeller – Six jumbo oysters topped with anise flavored creamed spinach and crispy bacon.

House salad COURSE TWO – CHOOSE ONE:

Tempura Fish Tacos – Crispy beer-battered white fish served in flour tortillas with red cabbage, Monterey Jack cheese, pico de gallo and a cilantro lime aioli. Served with confetti rice. Southwest Shrimp Quesadilla – BBQ grilled shrimp, roasted corn salsa and tobacco onions. Served with green tomato sour cream, confetti rice and pico de gallo. So-Cal Salmon Burger – Housemade salmon burger served on flatbread with avocado, lettuce, tomato and lemon aioli. Served with kettle chips.

Crab Nachos – A warm mixture of crabmeat, green onions and a blend of fontina, smoked gouda and jack cheeses. Topped with pico de gallo and served with tortilla chips for dipping. COURSE TWO – CHOOSE TWO:

Chicken and Shrimp Fra Diavolo – Pan-seared chicken breast and jumbo shrimp tossed with soba buckwheat noodles and housemade marinara. Finished with fresh mozzarella. Braised Pork Shank – An 8 oz. herb crusted pork shank slow roasted with au jus and red wine. Served with BBQ lentils and mustard slaw. Panko Crusted Mahi – A 6 oz. local mahi crusted with panko bread crumbs, fried and finished with lemon aioli. Served atop potato gratin and stewed tomatoes. COURSE THREE – CHOOSE ONE:

Tarheel Pie • Key Lime • Banana Fosters Bread Pudding

44 ENCORE RESTAURANT WEEK GUIDE | MARCH 4 – 11, 2015 | www.encorerestaurantweek.com

WRIGHTSVILLE BEACH East Dining at Blockade Runner 703 South Lumina Avenue • (910) 256-5551 www.oceanicrestaurant.com

Award-winning cuisine accompanied by the sounds of breaking surf + a soothing coastal breeze, that’s East Oceanfront Dining. Our chef, Ben Ramsey, will pleasure your palate with fresh local seafood, produce from our own gardenscape + other harvest from local purveyors. Chef Ramsey is focused on the best of what our region has to offer and he + his staff are delighted to serve you. You’ll dine in the comfort of our relaxing restaurant or if you choose, our canopied, oceanfront deck provides a memorable ambiance for any evening. If you’re looking for a more casual bite or maybe just a drink or two before dinner, have a seat in the Aquarium Lounge. A great selection of wine, beer or spirits can provide just what you’re looking for as you settle in for an evening of coastal culture. For reservations and information concerning best rates and packages, please call 1-800-541-1161.

Lunch Prix Fixe Menu: $20

Dinner Prix Fixe Menu: $30

COURSE ONE – CHOOSE ONE:

Brie and Apple en Croute – Artisan greens, white Balsamic vinaigrette

Vegan Beans n Greens – Four beans, winter squash, kale, tomato broth

Grilled Caesar – Grilled Romaine heart, Caesar vinaigrette, Parmesan flatbread

Creamy Tomato Basil – Goat cheese crostini Runner Salad – Artisan greens, roasted almonds, local goat cheese, golden beet threads, shaved red onion, tomato

COURSE TWO – CHOOSE one:

Creamy Tomato Basil – Goat cheese crostini

Caesar Salad – Hearts of romaine, house-made dressing, herb croutons, parmesan

Vegan Beans n Greens – Four beans, winter squash, kale, tomato broth COURSE THREE – CHOOSE ONE:

COURSE TWO – CHOOSE ONE:

Moroccan Lamb – New Zealand rack of lamb, vegetable cous cous, cucumber raita

Waynick Cuban – Citrus-marinated pork tenderloin, smoked ham, house-made pickles, Swiss cheese, spicy Cuban mustard, grilled baguette

Grilled Salmon – Nova Scotia salmon, lump crab-orzo salad, spinach, sundried-tomato pesto

Block Burger – Brisket & chuck blend, aged Vermont white cheddar cheese, caramelized onion jam, lettuce, tomato, kaiser roll Fried Chicken Sandwich – Honey mustard, lettuce, tomato, onion, kaiser roll (can be grilled) Crabcake Sandwich – Tomato, mayo, red pepper aioli, brioche

Panko Tuna – Yellowfin tuna, nori-wrapped, panko-crust, wasabi mashed potatoes, house-made cabbage kim chi Clam Chowder – Snead’s Ferry Clams, sweet corn cream, mire poix, new potatoes

Runner or Caesar Salad – Add a crab cake, grilled salmon, or grilled chicken

www.encorerestaurantweek.com | MARCH

COURSE four – CHOOSE one:

Tiramisu or Raspberry Panna Cotta

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE

LELAND San Felipe Mexican Restaurant 1114 New Pointe Boulevard Ste. 140 • (910) 371-1188 www.sanfelipenc.com

3-COURSE special for two: $25 COURSE ONE – CHOOSE ONE:

San Felipe Dip, Bean Dip, Cheese Dip, Mozzarella Sticks or Onion Rings COURSE TWO – CHOOSE TWO:

Enchiladas Supreme Pollo Fundido Burrito California Pollo Salad Chicken or Steak Fajitas for 2 (counts as both entrées) COURSE THREE – CHOOSE ONE:

Fried Ice Cream Churros Sopapillas with Ice Cream NY Cheesecake

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www.encorerestaurantweek.com | MARCH

4 – 11, 2015 | ENCORE RESTAURANT WEEK GUIDE