Encore Restaurant Week Book

www.encorerestaurantweek.com | ENCORE RESTAURANT WEEK GUIDE | 1

2 ENCORE RESTAURANT WEEK GUIDE | www.encorerestaurantweek.com


NORTH WILMINGTON/ WRIGHTSVILLE BEACHCatch ................................................................. 5

Fox and Hound .................................................. 6

Melting Pot ........................................................ 7

Nikki’s Japanese Steak House ........................... 8

Roko Italian Cuisine ........................................... 9

Shuckers Oyster Bar & Grill ............................. 10

South Beach Grill ............................................. 11

MIDTOWNA Taste of Italy ................................................. 13

Carolina Ale House .......................................... 14

Casey’s Buffet .................................................. 15

Hieronymus ..................................................... 16

Jamaica’s Comfort Zone .................................. 17

Jax 5th Avenue Deli and Ale House ................ 18

Pizzetta’s Pizzeria ............................................ 19

Tandoori Bites ................................................. 20

DOWNTOWN

Aubrianas ........................................................ 21

The Basics ........................................................ 22

Caprice Bistro .................................................. 23

The Eat Spot .................................................... 24

Elijah’s .............................................................. 25

Fat Tony’s Italian Pub ....................................... 26

The Fortunate Glass ........................................ 27

The George on the Riverwalk ......................... 28

The Little Dipper ............................................. 29

Mixto ............................................................... 30

Nick’s Diner ..................................................... 31

Pilot House ...................................................... 32

Riverboat Landing ........................................... 33

Ruth’s Chris Steak House ................................ 34

Yo Sake ............................................................ 35

SOUTH WILMINGTONC Street Mexican Grill ..................................... 37

Henry’s ............................................................. 38

Pine Valley Market ........................................... 39

Siena Trattoria ................................................. 40

Tamashii ........................................................... 41

Thai Spice ........................................................ 43

LELANDEddie Romanellis ............................................. 44

COVER: Chef’s Special at Tamashii Sushi and SpoonsPhoto by: Sue Cothran


WelcomeWelcome, readers and diners alike!

The most delicious week of fall has arrived: October 17th through 24th!

Decadent eats and treats can be indulged upon at over 35 participating

Encore Restaurant Week eateries.

ERW started in the fall of 2009, as we at encore wanted to focus attention on

the many superb 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

know, it’s good food.

Fast forward today; encore now embarks on its seventh event, as restaurant

week is held every spring and fall. We are proud to share its success with the

many eateries that continue participating, and feature their most scrumptious

recipes and impressive culinary talents on prix-fixe menus across the area.

From French to Indian, seafood to steaks, tapas menus to dinners for two,

there is truly a plethora of options to choose from when dining out between

October 17th and 24th.

All you have to do is flip through our handy 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 par-

ticipate in Encore Restaurant Week and the rest ... well, it’s easy as pie.

Eat. Drink. Indulge!

Shea Carver

Editor, encore magazine


CATCH 6623 Market Street • 910-799-3847

www.catchwilmington.com

Chef Keith Rhodes and his wife, Angela, opened Catch with a simple idea: to serve the best local ingredients with a modern twist. They support North Carolina’s organic farmers, local fisheries and sustain-able fishing practices to help stimulate the local economy. Their high-quality food continues comfort-ing locals time and again. Chef Rhodes produces palate-pleasing menu items, such as North Carolina sweet-potato salad and red miso-broiled salmon.

Decades of experience assure his creations are anything but ordinary, and his menu for Encore Restaurant Week will be another success, for sure.

j MENU k 3-COURSE DINNER: $35 per person

COURSE ONE—CHOOSE ONE:Roasted butternut squash, hemp seed garnish and pumpkin oil

Autumn root vegetables, red chard, brie and toasted shallot dressing

Warm soaked seafood dip, Old Bay crostini and pickled crudite

COURSE TWO—CHOOSE ONE:Crispy skin trout, fried kale, smoked fingerling potato salad and creole mustard honey

Miso salmon, drunken noodles, yu choy greens and purple Thai basil

Chairman’s fried rice, shrimp, pineapple, tasso ham, tomato, edamame, sprouts

Souchong tea braised short ribs, truffle sweet mash, local mustard greens, praline pecans

Lexington barbecue glazed pork belly, blackeyed peas croquetta, arugula, fried peanuts

Venison sausage dog, spicy purple cabbage kraut, creole mustard, bacon jam

Cajun fried chicken, sweet potato waffle, bacon saute greens, maple demi

COURSE THREE—CHOOSE ONE: Mcdonalds apple pie

Banana-butterscotch creme brulee

Banana foster under construction

Sweet potato pie


FOX AND HOUND 920 Town Center Drive • (910) 509-0805

www.foxandhound.comFox and Hound is an English-style pub and grille that offers a warm, inviting ambiance and friendly, entertaining staff. Relax in the spacious bar area while watching your favorite game on one of 25 large, high-definition televisions. Or, choose to enjoy dinner in the mellow dining room or on the enclosed patio. Play pool on their premium tables, 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 they celebrate that by allowing diners many selections during their first run in Restaurant Week. With 36 draft beers and a wide array of liquor and wine to choose from, Fox is sure to enliven any night out--whether it be guys’ night, girls’ night or date night. Open daily and serving a full menu until 2 a.m., look to Fox and Hound for the best party in town!

j MENU k 2-COURSE LUNCH OR DINNER: $30 per couple

Includes one glass of wine or draft beer for each person

COURSE ONE—CHOOSE ONE:Pretzel Dunkers – Chunks of Bavarian pretzels, lightly fried for a crispy outside and tender inside,

seasoned with pretzel salt. Served with a side of spicy queso.

Spinach Artichoke Dip – Fresh spinach and a 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 and served with rainbow tortilla chips and fresh, house-made salsa.

Classic Potato Skins – Our classic potato skins are topped with melted cheddar and Monterey Jack cheeses, crunchy bacon, and fresh scallions. Served with a side of sour cream.

COURSE TWO—CHOOSE TWO:Fish and Chips – Three large filets of Alaskan pollack 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.

Guacamole Burger – A juicy, seasoned burger topped with pepper jack cheese, applewood bacon, and smothered with house-made guacamole. Served with crispy fries.

Chicken Caesar Wrap – A chipotle tortilla stuffed with grilled chicken breast strips, crisp Romaine lettuce, crunchy croutons, Parmesan cheese and creamy Caesar dressing. Served with crispy fries.

A portion of all Restaurant Week sales will be donated to St. Jude’s Children’s Research Hospital


MELTING POT Mayfaire Town Center • 885 Town Center Drive • (910) 256-1187

www.meltingpot.comOn the Wrightsville Beach side of town, another fondue haven beckons many dipping-happy customers to its tables. After all, nothing can prove more romantic than feeding a special someone a chocolate-dipped strawberry. Melt-ing Pot participated in last season’s restaurant week, and they had much success in packing the house. Be on the lookout for something

completely decadent and indulging, and be sure to book a table and a date early for fall. It’ll be one of the more memorable dining moments of the year.

j MENU k 3-COURSE SPECIAL: $17 per person

Served 12 p.m. -.3 p.m.Your Choice of Cheese Fondue, Petit Salad, and Chocolate Fondue

4-COURSE SPECIAL: $28 per personServed All Day

Each dinner for two will receive a$20 Dip Certificate to use on their next visit!

COURSE ONE—CHOOSE ONE:Cheddar Cheese, Fiesta Cheese, Spinach Artichoke Cheese, Wisconsin Trio, Traditional Swiss

COURSE TWO—CHOOSE ONE:House Salad, Spinach Mushroom Salad, Caesar Salad, California Salad

COURSE THREE—CHOOSE ONE:Classic Selection – Filet Mignon, white shrimp, teriyaki-marinated sirloin, breast of chicken, and Ravioli

Chicken Trio – Chicken Breast, Chicken Provencal, Buffalo Chicken.

Seafood Trio – White Shrimp, Mahi Mahi, and Atlantic Salmon

All Dinners come with our Court Bouillon Cooking style and are served with our home made dipping sauces and a fresh vegetable medley.

Add a Cold Water Lobster Tail for $12

Upgrade to a Coq Au Vin or Mojo Cooking Style for $4

COURSE FOUR—CHOOSE ONE:Your choice of any of our sinfully delicious chocolate fondues

*No Substitutions or plate sharing


NIkkI’S HIBACHI STEAkHOUSE & SUSHI BAR1055 Military Cutoff Rd., Suite 100 • 910-509-8998

www.nikkissushibar.com

j MENU k 3-COURSE DINNER: $49.95 per couple

Includes 2 glasses of wine, house red or white

COURSE ONE—CHOOSE ONE TO SHARE:Edamame - Soybeans and sea salt

Shumai - Shrimp dumplings, fried or steamed

Gyoza - Steamed or fried dumplings with pork

Yasai Gyoza - Vegetable dumplings, steamed or fried

Aged Tofu - Tempura-battered and fried tofu

Harumaki - Pork egg rolls

Calamari Tempura - Fried squid with tempura sauce

COURSE TWO—CHOOSE TWO HIBACHI: All served with fried rice or noodles, clear soup and house salad

Veggies, Chicken, Shrimp, Steak or Tofu

Choose a combo: chicken and shrimp, tofu and chicken, shrimp and steak!

COURSE THREE—CHOOSE ONE TO SHARE:Tempura Cheesecake - Creamy cheesecake, battered and fried, served with whipped cream

Apple Cinnamon Egg roll - Fried dessert egg roll, served with chocolate and whipped cream

Graham Cracker Cheese Cake - Traditional cheese cake

From the award-winning Nikki’s Fresh Gourmet and Sushi comes Nikki’s Japanese Steak House, offering not only the freshest sushi in town but all with the fun and flair of hibachi-style cooking. Located on Military Cutoff Road beside of Oliver, the Japanese steak house brings in high-grade sushi and sashimi to make some of the most delightful rolls and entrées imaginable. The real stars of the restaurant are the entertaining chefs situated behind

family-style seated grills; they flip ingredients into their toques, set vegetables afire and joke with customers to no avail. Offering the best in teriyaki, hibachi and house specials, like their Imperial Dinners, the best service, atmosphere and flavors can be found at Nikki’s.


ROkO ITALIAN CUISINE6801 Parker Farm Drive, Suite 105

Mayfaire Town Center • (910) 679-4783www.rokoitalian.com

Chef Jadran and his wife Vojka moved to Eastern, NC from Croatia in 1985 with a desire to create a comfort-able and quaint restaurant serving truly authentic Italian style cuisine. Today, Executive Chef Jadran, is honored to personally prepare your dish combining our old

family recipes with fresh local ingredients. With his 30+ years of cooking experience you can expect to enjoy a meal unlike any other. For us, the dinner table has always been a place for family and friends to come together and enjoy great Italian food. Vojka invites you to come in and relax, share stories and enjoy our warm and friendly service, as we prepare the finest Italian cuisine especially for you.

j MENU k 3-COURSE DINNER: $25.95 per person

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

COURSE ONE—CHOOSE ONE:House Salad - Chopped romaine and iceberg with red onion, tomato, black olives, and croutons with choice of dressing

Caesar Salad - Grilled or chopped romaine hearts, homemade croutons and parmigiano-reggiano caesar dressing

Soup of the Day - Seasonal and made fresh daily

COURSE TWO—CHOOSE ONE:Flounder Ana – Laced with prosciutto, dipped in eggs, sautéed in a white wine cream sauce

Chicken or Veal Florentine – Served with capellini, topped with creamed spinach & mozzarella

Penne Rustica – Chicken, artichoke, roasted red pepper, asparagus in a cream tomato sauce

*also available without chicken

COURSE THREE—CHOOSE ONE:Homemade Cheesecake or Tiramisu

Reservations Strongly Recommended

Not Valid with Any Other Offer | No substitutions


SHUCkERS OYSTER BAR & GRILL6828 Market Street • (910) 859-8195

www.shuckersgrill.comThe vision of Shuckers Oyster Bar & Grill is clear. Operators, Obie Martin and James Nobles are partnered with the owners, share in their beliefs, uphold the standards that have been creat-ed for this new brand, and, therefor, have a personal stake in the well-being of their individual location. The food is incredible, the service very personalized and concentrated and the experience laid back, relaxed and worry-free. It is a concept that will grow at a pace that ensures consistency from one location to another. It is a fun, humorous brand partnered up with live, energetic

atmospheres. It is a concept that constantly challenges itself to get better, changes as your needs change. The vision is to be your favorite place…so kick off your heels, slide on your flip flops and come in for a great SHUCK!

2-COURSE LUNCH: $9.95 per personIncludes one non-alcoholic beverage

COURSE ONE—CHOOSE ONE:Cup of New England Clam Chowder

Cup of our Signature Sea Chowder

Our Signature House Salad – Fresh spring mix tossed in our house dressing with honey-chipotle pecans, blue cheese crum-

bles, red onions, dried cranberries and crispy wontons.

Garden Salad

COURSE TWO—CHOOSE ONE:Pan-seared Lump Crab Cake – On a toasted bun with shredded lettuce, homemade remoulade and topped with fresh tomato

basil, served with coleslaw.

2 Grilled Fish Tacos – Fresh marinated-grilled Mahi-Mahi, placed in flour tortillas with fresh herb sour cream sauce,

served with tortilla chips and Pico de Gallo.

Chipotle Shrimp Wrap – Crispy fried shrimp tossed in a sweet and spicy sauce with

roasted red peppers, lettuce and tomato wrapped in a spinach tortilla, served with seasoned fries.

The Shucker Burger - An 8oz freshly ground beef patty topped with fried Gouda cheese, fried Sweet

Vidalia onions, lettuce, tomato and Old Bay aioli.

j MENU k3-COURSE DINNER: $34.95 per coupleAdd on a bottle of our Salmon Creek Collection wine for $10.00

COURSE ONE—CHOOSE ONE TO SHARE:

Our Signature Crab Dip – Served with hot toast points

Chargrill Oysters – With six New Orleans made famous oysters served with warm French bread.

Shrimp Bruschetta – Toasted French bread with tomato basil, Feta Cheese, Old Bay seasoned shrimp and a soy balsamic glaze.

COURSE TWO—CHOOSE TWO:Shrimp & Grits – Shrimp, Andouille sausage, mushrooms and onions in a tasso cream sauce, served over stone ground cheese grit cakes.

Seafood Pasta - Scallops, shrimp, mussels, Andouille sausage, peppers and onions sautéed in garlic, oregano, white wine clam sauce served over linguine and topped with Parmesan cheese.

One Jumbo Sea Scallop Skewer – Seasoned, seared and glazed, served with a steamed vegetable medley.

Crusted Pork Tenderloin – Topped with fresh sautéed mush-rooms and lemon caper butter served with red skin potatoes.

Barbeque Ribs – 1lb. of tender baby back ribs smoked tossed in Grendeddy Dave’s BBQ sauce served with seasoned fries and coleslaw.

COURSE THREE—CHOOSE ONE TO SHARE:

Banana Pudding – Layers of rich vanilla custard and wafers topped with fresh whipped cream and Shuckers’ special fried bananas.

key Lime Pie – Key Limes and a graham cracker and pecan crust.

Chef’s Specialty Pumpkin Cheesecake


SOUTH BEACH GRILL100 S. Lumina Avenue Wrightsville Beach

(910) 256-4646 • www.southbeachgrillwb.com

If an intimate, casual, beachy atmosphere sounds like the right ticket for Wilm-ington Restaurant Week, then South Beach Grill can definitely satisfy the most extravagant of cravings. Both their lunch

and dinner menus are widely varied, with Southern favorites like fried pickles and more surprising dishes, such as sweet potato-crusted flounder. During Restaurant Week, Chef James Rivenbark has turned up the volume, showing off his trained cu-linary skills. Judging from the restaurant’s previous participation: Make reservations! Their menu always impresses!

j MENU k 3-COURSE DINNER: $28.95 per person

CHOOSE ONE APPETIZER:Wild Mushroom Soup – Creamy exotic mushrooms topped with crispy shallots.

Candied Scallop Crostini – Select black pepper caramelized sea scallops with fresh avocado and local honey .

Makers Mark Salad – Fresh crisp spinach, Granny Smith apples, mandarin orange supreme, gorgonzola crumbles, spiced pecans tossed with a peach, bourbon and fresh ginger vinaigrette.

CHOOSE ONE ENTREE:Local Black Grouper – Pan-seared, served over a tomato and spinach orzo finished with a

spiced shrimp, basil and lemon beurre blanc.

“Carolina Osso Bucco” - Chef James’ braised, “falling off the bone” pork shank served over smoked gouda grits and sautéed spinach.

Hand trimmed Ribeye – Chargrilled and served with a shrimp and asiago rissotto, finished with a Dijon and raspberry cream sauce.

Red Snapper Filet – Chargrilled, served over linguini tossed with sweet corn, exotic mushrooms and fresh spinach in a piquillo-pepper chardonnay butter sauce.

CHOOSE ONE DESSERT:Black Berry Crepe - With a cinnamon brandy crème anglaise and whipped cream.

Johnny Reb Cake – Fluffy warm cornbread topped with spiced pecans, cranberries and a maple cream.



A TASTE OF ITALY1101 South College Road • (910) 392-7529

www.ncatasteofitaly.comA Taste of Italy was founded in 1994 by brothers Tommy and Chris Guarino. Born and raised in New York, they came to Wilmington, North Carolina to open an establishment that would bring the taste of traditional New York Italian delicatessens to the shore. The Guarino Brothers using original recipes passed down from generation to generation, and shared

with them by their mother, A Taste of Italy’s cuisine captures an authentic Italian taste that has helped win them the title of “The #1 Deli in the Port City”.

j MENU k RESTAURANT WEEk BREAkFAST SPECIAL: $4.99 PER PERSON

CHOOSE ONE FROM EACH COLUMN COLUMN A COLUMN B

Egg and cheese on Roll Large Coffee

Egg, ham and cheese on Roll Large Hot Tea

Egg, bacon and cheese on Roll Soda

2 small canolliSmall Sweet Tea

RESTAURANT WEEk LUNCH SPECIAL : $8.99 PER PERSON / $15.99 PER COUPLE

CHOOSE ONE FROM EACH COLUMN COLUMN A COLUMN B COLUMN C

Chicken Salad on Roll ¼ lb Macaroni Salad 1 small canolli

Italian Combo on Roll ¼ lb Pasta Salad 1 Brownie

Meatball on a Roll ¼ lb Potato Salad Tea

Chicken Parmigiana on Roll Soda


CAROLINA ALE HOUSE317-C College Road • 910-791-9393

www.carolinaalehouse.com/Serving Lunch – 11 a.m. – 3 p.m.

The Best Ideas are Born Over a PintDuring 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 neigh-borhood 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.

j MENU k Restaurant Week Lunch Special: $11 per couple

Excluding Sunday

COURSE ONE TO SHARE:Fried Pickles – Golden Fried dill pickle chips served with horseradish-ranch dipping sauce

COURSE TWO—CHOOSE TWO:Varsity Burger – The Classic burger. Fresh- never frozen. Served with lettuce, tomato, onions & pickle

on a fresh Kaiser roll with a side of CAH fries or coleslaw.

Buffalo Zinger Wrap – Hand-battered chicken tenders tossed in our Buffalo sauce & wrapped in a flour tortilla with ranch dressing, Provolone cheese, lettuce, tomato & red onion.

Sweet Mountain BBQ Chicken Melt – Grilled marinated chicken breast basted with our sweet mountain honey BBQ sauce & topped with crispy bacon, grilled onions & melted

Provolone cheese. Served on a fresh Kaiser roll with lettuce, tomato & pickle.


CASEY’S BUFFET5559 Oleander Drive

(910) 798-2913In Wilmington, everyone knows where to go for solid country cooking. That place is Casey’s Buffet, winner of encore’s Best Country Cookin’/Soul Food and Buf-fet 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’dumplings, biscuits and homemade banana puddin’ are among a few of many other delectable items. 5559 Oleander Drive. (910) 798-2913.

j MENU k ADULT DINNER BUFFET $10.89 | SENIORS (62+) $9.89 | kIDS (4-12) $5.19

NEW FOR RESTAURANT WEEk: OXTAIL STEW 4 p.m. – close

SERVED DAILYBBQ 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

SPECIALSWEDNESDAY

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



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 special soup.

Caesar Salad – Salad made with fresh romaine lettuce, Parmesan cheese and garlic-baked croutons.

COURSE THREE—CHOOSE ONE:Tuscan Carolinian Mahi – Petite portion of local mahi mahi broiled in white wine and glazed with balsamic vinagarette.

This is complemented by our house brushetta and herbs from our garden.

Southeastern Black Grouper – Petit filet of local blackened grouper, seared on cast iron with mango salsa or grilled with our house citrus seasoning.

Combination Platter – A seafood combination platter of shrimp and flounder, served blackened or fried.

Blackened Chicken Alfredo – Blackened chicken breast with sautéed mushroom and tomatoes, accompanied by our house

Alfredo over pasta, and garnished with basil chiffonade and aged Parmesan cheese.

COURSE FOUR—CHOOSE ONE:Almond Hershey Delight – A delightful frozen mousse made with Hershey’s chocolate, drizzled with

chocolate and raspberry syrups, chocolate shaving and whipped creams.

key Lime Tart – A sweet and refreshing dessert made from tart key limes accented by a cinnamon and nutmeg graham cracker crust.

HIERONYMUS SEAFOOD5035 Market Street • (910) 392-6313

www.hieronymusseafood.com

Hieronymus Seafood is a Wilmington staple, serving high quality seafood at rea-sonable prices for 40 years. We specialize in local seafood and locally grown veg-etables. The freshness is unbeatable. With a casual, family-friendly environment, Hieronymus is a great choice for those craving a delicious meal in a comfortable atmosphere. Fresh is always best!


j MENU k 4-COURSE LUNCH OR DINNER: $15 per person

Includes a beverage: Jamaican Soda choices – Kola Champagne, Grape, Ginger Beer, Pineapple or Bottled Water

COURSE ONE—CHOOSE ONE:Beef Patty

Chicken PattyVegetable Patty

COURSE TWO—CHOOSE ONE:Cocoa Bread

Cod Fish FrittersJerk Fries

COURSE THREE—CHOOSE ONE:Curry Vegetables

Callaloo JerkCurry

Brownstew ChickenSelect two side dishes: Cabbage, House Salad, Steam Rice, Plantain,

Dumpling or Mac n’ Cheese

MEAL UPGRADE: Jerk Pork Ribs, Curry Goat or Oxtail (Add $4 per person)

COURSE FOUR—CHOOSE ONE:Jamaican Black Cake

Jamaican Coconut DropsSweet Potato Cheesecake

JAMAICA’S COMFORT ZONE417 College Acres Drive • (910) 399-2867

www.jamaicascomfortzone.netTucked in the corner of Uni-versity Landing, a block from UNCW is the hidden gem of Wilmington’s international cuisine scene - Jamaica’s Com-

fort 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, and more! Cook Dana Keels, from Clarendon prepares flavors to please every palate. Open: Tuesday - Saturday 11:45am - 9:00pm and Sunday 1:30pm - 8:00pm Sunday. Monday - Closed


JAX 5TH AVENUE DELI5046 New Centre Drive • 910-859-7374


Includes a glass of selected wine or choice from 20 draft beers

COURSE ONE—CHOOSE ONE:Soup or Salad

COURSE TWO—CHOOSE ONE:NY Pastrami Sandwich – 10oz pastrami on rye with coleslaw and spicy mustard

Fulton Street – Fresh shrimp or tuna stuffed into a fresh avocado or tomato, served with tomato wedges

NY Reuben Sandwich – Corned beef piled high with sauerkraut and cheese!

Greek Wrap – Mixed greens, feta cheese, Greek olives, Greek peppers, tomato and potato salad wrapped with our house dressing

Fig Gorgonzola Pizza – Figs, Gorgonzola, smoked Gouda, fresh tomato, sun dried tomatoes and sliced red onions

Shrimp Roll – Large fresh shrimp mixed with our own special dressing, a mixture of chopped onion, bell pepper, cucumber, mayo, worchestershire on our fresh baked toasted roll

COURSE THREE:Chocolate S’mores Pizza

“A gourmet sports saloon” best describes Jax. Family-owned and operated, Jax has been a local favorite for over 25 years in Orlando, Florida. They offer the best ingredients and have teamed with Great Harvest Bread to take “deli” to a whole new level. Jax serves over 20 NY-style stacked sandwiches and fresh pita pizzas, huge sal-ads, wraps, along with over 200 bottled beers, 24 drafts, wine and a full bar of spirits. They feature wall-to-wall TVs for any sports event. Bringing local flair to their establishment, all tables and their bar are custom-built from old growth wood excavated from the Cape Fear River. A “flank” off the NC Battleship greets customers as they enter the ‘50s silver diner on New Centre Drive. But, let’s make one thing clear: This isn’t a diner!


PIZZETTA’S PIZZERIA4701 Oleander Drive • (910) 799-4300

www.pizzettas.net


COURSE ONE—CHOOSE ONE:Artichoke Caprese – Fresh mozzarella cheese, fresh basil, artichokes

Mushroom Risotto – Roasted mushroom, Parmesan cheese

Spinach Salad – Mushrooms, red onions, pancetta, Gorgonzola cheese, toasted almonds, raspberry vinaigrette

COURSE TWO—CHOOSE ONE:Linguini Pescatore – Clams, mussels, and shrimp in a tomato sauce, with garlic and wine

Vegetable Lasagna – Ricotta cheese, mozzarella cheese, mixed vegetables

Chicken Piccata – Lemon and white wine sauce with capers and artichoke

COURSE THREE—CHOOSE ONE:Cannoli – Housemade daily

Tiramisu – Rum marscapone filling sandwiched between delicate lady fingers, soaked in an espresso syrup. Topped off with chocolate curls.

Cassatta Cake – Apricot cake filled with a candied ricotta

filling and covered in an Italian cherry buttercream

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 pal-ate, 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. Located in Anderson Square at 4107 Oleander Dr., Unit F, Wilmington (910-799-4300) or coming soon Pizzetta’s II, 1144 Cutler’s Crossing, Leland (in Brunswick Forest next to Lowe’s). OPEN: Monday-Thursday, 11am-10pm; Friday and Saturday 11am-11pm; Sunday, noon-9:30pm.


TANDOORI BITES 1620 South College Road • (910) 794-4540

www.tandooribites.netLocated 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 saffron-

flavored rice, topped with the shellfish and nuts. They also have many vegetarian dishes, including mutter paneer, with garden peas and homemade paneer, or baingan bharta with baked eggplant, flamed and sautéed with onions, garlic and ginger. Join their cozy eatery, where a far east escape awaits all diners, among a staff of friendly and helpful servers, as well as chefs who bring full-flavored tastes straight from their homeland. OPEN: M-F, 11am-2:30pm and 5-10pm. Sat-Sun, 11:30am-3pm and 5-10pm.

j MENU k 3-COURSE DINNER: $45 per couple

Includes a bottle of house red or white wine, and a basket of naan

COURSE ONE—CHOOSE ONE TO SHARE:

(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: (Excludes samplers and platters)

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 ma-

sala, jalfrazi, curry and more!

COURSE THREE—CHOOSE ONE TO SHARE:

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


AUBRIANAS115 South Front Street • (910) 763-7773

www.aubrianas.comAubriana’s is a unique and exciting restaurant whose melting pot American dishes,

created by chef Alexander Succop, 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.


COURSE ONE—CHOOSE ONE:Caesar Salad – Hearts of romaine tossed with our house made Caesar dressing, finished with shredded

Parmigiano-Reggiano, crispy capers and a garlic crouton spread with anchovy tapenade.

House Salad – Mixed greens, sliced mushrooms, cherry tomatoes, thinly sliced purple onions and shredded Parmigiano-Reggiano, finished with your choice of dressing.

Calamari – Lightly fried tender rings and tentacles with both sweet chili aioli and marinara; regular or spicy.

COURSE TWO—CHOOSE ONE:Lemon Roasted Salmon – Served with cannellini beans, roasted tomatoes, sautéed

spinach and a basil extra virgin olive oil puree.

Crab and Spinach Potato Gnocchi Alla Vodka – Sautéed jumbo lump crabmeat, roasted tomatoes and spinach with Italian potato dumplings tossed in a creamy alla vodka sauce.

Grilled Chicken and Pecan Salad – Marinated, grilled and sliced chicken with mixed greens tossed in a dressing of your choice and topped with spiced pecans and goat cheese crumbles.

Tuscan Grilled Certified Angus Beef Sirloin – Served with sautéed asparagus and roasted garlic Red Bliss mashed potatoes.

COURSE THREE—CHOOSE ONE:Traditional Vanilla Bean Cheesecake

Double Chocolate Peanut Butter Pie


THE BASICS319 North Front Street • In the Cotton Exchange • (910) 343-1050

www.thebasicswilmington.comLocated in the Cotton Exchange in downtown Wilm-

ington, 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!


Includes a bottle of wine

JUST A SAMPLE OF OUR GREAT SELECTION!

COURSE ONE—CHOOSE TWO:Autumn Bruschetta – With butternut squash, fresh figs, vidalia onion compote and gorgonzola

Our Signature Ginger Spiced Crab Cakes – With traditional tartar sauce

Steamed Mussels – In a tomato basil broth

Fried North Carolina Oysters – With jalapeno aioli

COURSE TWO—CHOOSE TWO:Seared Duck Breast – With fig chutney, parmesan risotto and grilled asparagus

Lamb Chops – With blackberry ancho glaze, autumn mashed potatoes and sauteed spinach

Filet Mignon – With herbed goat cheese and wild mushroom demi glace, roaasted garlic potatoes and green beans

Pesto Encrusted Salmon - with tomato basil risotto and asparagus

Pork Tenderloin – Stuffed with spiced pecans and gorgonzola with a port wine reduction, new potato hash and braised collards

COURSE THREE—CHOOSE TWO:Fallen Chocolate Cake

Homemade Peach Cobbler

Hummingbird Cake

Lemon Raspberry Cheesecake


Again taking Best French Restaurant 2010, Caprice Bistro is back for fall’s Restau-rant Week. Words of advice: Make reservations early.

Booked practically every night of the week during the previous two 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 profiter-oles 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.

CAPRICE BISTRO10 Market Street • (910) 815-0810

www.capricebistro.com


COURSE ONE—CHOOSE ONE:Salade “Lyonnaise” – Lettuce, bacon, egg, croutons

Grenouilles – Frog Legs “Provencal”

Gateau “Bressan” – Duck liver mousse, with wild mushroom sauce

COURSE TWO—CHOOSE ONE:Poisson “du jour” – Fish of the day (varies daily)

Coq “au vin” – Chicken in red wine sauce

Beef “Bourguignon” – Beef stew

COURSE THREE—CHOOSE ONE:“Dessert “du jour”

Floating Island

French Macarons “Ganache”


j MENU k

THE EAT SPOT34 North Front Street • (910) 763-5379

www.theeatspot.comThe Eat Spot, located at the corner of Princess and Front streets downtown, marries comfort and gastronomy, providing Wilmington an “eat spot” of contemporary Southern cuisine. Jason Godwin opened the restaurant to many favorable reviews and will join

Encore Restaurant Week once again to showcase a taste of the best! From piled-high sand-wiches (try their delightful fried egg and bacon) to hearty appetizers (portobello mushroom fries are the best in town) to delectable salads and sinful desserts (repeat after me: sweet-potato bread pudding), they’ll pack in a crowd of happy diners, for sure.

SANDWICHES Three courses: $25/person

Includes a glass of wine or draft beer

COURSE ONE—CHOOSE ONE:Panzanella, Spinach Salad, Portobello Cheese Fries, Pretzel

Crusted Shrimp, Pulled Pork Nachos, Crab Dip, Chicken Pot Pie

COURSE TWO—CHOOSE A SANDWICH:(gluten free bread available upon request)

Grilled Cheese, Blackened Shrimp Quesadilla, French Onion Dip, Pulled Pork BBQ, Fish Tacos, Veggie Delight, The Eat Spot Burg-er, Fried Egg Sandwich, Spicy Black Bean Burger, SBLT & Grits

COURSE THREE—CHOOSE ONE:Sweet Potato Bread Pudding, Vanilla Bean Cheesecake

Brownie a la mode, Hot Apple Pie

PLATESThree courses: $35/person

Includes a glass of wine or draft beer

COURSE ONE—CHOOSE ONE:Panzanella, Spinach Salad, Portobello Cheese Fries,

Pretzel Crusted Shrimp, Pulled Pork Nachos, Crab Dip, Chicken Pot Pie – With mushrooms, carrots, onions,

celery & potatoes

COURSE TWO—CHOOSE ONE:Lemon-Herb Marinated Chicken Breast , Pan Seared Rib Eye,

Teriyaki Grilled Yellowfin Tuna, Fish & Chips Cider Marinated Grilled Pork Tenderloin,

Basil & Parmesan Mac & Cheese

COURSE THREE—CHOOSE ONE:Sweet Potato Bread Pudding

Vanilla Bean CheesecakeBrownie a la Mode

Hot Apple Pie

BRUNCHSunday 10:00am-4:00pm

$10 – Bloody Mary & Mimosa – $4.00Choice of potato hash or grits

Grilled Veggie Omelet, Shrimp “Biscuits & Gravy”Chicken & Waffles, Fried Egg Sandwich, Shrimp & Grits – Grilled Cheese,

Steak & Eggs, French Toast Sandwich Panned Seared Duck Breast

LUNCH or DINNER


j MENU k

ELIJAH'S2 Ann Street • (910) 343-1448

www.elijahs.comDine 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 while enjoying a view that welcomes gorgeous colors of a

fiery sunset. Open for lunch and dinner, Elijah’s offers many options to sate any hunger pangs. From the expected burgers to raw-bar delights, nothing goes to the table with-out the best culinary hands refining it first. Encore Restaurant Week gives them even more gusto to tempt the tastebuds!

elijah’sCasual American Grill and Oyster Bar

on the Cape Fear River

2-COURSE LUNCH: $15.95 per person

COURSE ONE—CHOOSE ONE:Elijah’s Red Chowder – Our spicy tomato based chowder with

clams, potatoes, carrots, leeks, onion and seasonings

Carolina Chowder – A rich creamy chowder brimming with shrimp, clams, and potatoes

Buffalo Shrimp – Deep fried spicy popcorn shrimp served with celery, blue cheese, and ranch dressing

Caesar Salad – Romaine lettuce, shaved parmesan, and garlic croutons tossed in classic Caesar dressing

House Salad – Mixed lettuce, red onion, sliced mushrooms, carrots, cucumbers, tomatoes, and garlic croutons

COURSE TWO—CHOOSE ONE:Shrimp Salad Wrap – Baby shrimp seasoned with a lemon

and herb aioli wrapped in a honey wheat tortilla with lettuce, tomato, and bacon. Served with french fries

Salmon BLT – Grilled salmon filet on a toasted Kaiser roll with lettuce, tomato, bacon, and red onion. Served with dill

mayonnaise and french fries

Chicken Picatta – Chicken breast sautéed in a lemon caper wine sauce and accompanied with rice and vegetable medley

3-COURSE DINNER: $28 per person

COURSE ONE—CHOOSE ONE:Elijah’s Red Chowder – Our spicy tomato based chowder with clams, potatoes, carrots, leeks, onion and seasonings

Carolina Chowder – A rich creamy chowder brimming with shrimp, clams, and potatoes

Calamari – Tossed in lemon pepper seasoned seafood breader, lightly fried, served with horseradish cream

sauce and fresh marinara

COURSE TWO—CHOOSE ONE:Shrimp and Grits – Sautéed shrimp with andouille sausage,

red and green peppers, mushrooms, and red onion in a classic Cajun etouffee sauce over stone ground cheddar grits

Stuffed Chicken Marsala – Two boneless breasts are stuffed with spinach, mushrooms, onions, and a blend of three

cheeses, finished with a Marsala crème sauce. With chefs potato and seasonal vegetables

Steak Marsala – Grilled Flat iron steak with sautéed mushrooms and onions in a classic marsala sauce

served with Chef’s potatoes and seasonal vegetables

COURSE THREE—CHOOSE ONE:Chef’s Choice of Delectable Desserts

(please ask your server)



COURSE ONE—CHOOSE ONE:Meatball Stuffed Mushrooms – Mushroom caps filled with chopped meatballs and topped with mozzarella cheese.

Fresh Mozzarella & Tomato Salad – Slices of fresh Mozzarella and tomatoes served with a Balsamic vinaigrette.

Porchetta Dolce – Honey-coated Italian sausage wrapped in dough and cut into medallions. Served over a bed of marinara.

COURSE TWO—CHOOSE ONE:Side Salad – Mixture of romaine and iceberg with a tomato wedge

Side Caesar – Romaine lettuce, croutons, Parmesan cheese and our homemade Caesar dressing

Cup of New England Clam Chowder

Cup of Chili

COURSE THREE—CHOOSE ONE:Penne a la Vodka (Half order) – Blackened shrimp in our homemade spicy, creamy tomato sauce, spiced

with pepper vodka and served over a bed of penne noodles.

Chicken Marsala (Half order) – Sautéed chicken breast in a rich marsala wine sauce, with sautéed mushrooms. Served with a side of spaghetti marinara.

Beef Lasagna (Half order) – Layers of beef, cheese, pasta and marinara sauce.

Porcini Ravioli (Half order) – Rich porcini stuffed ravioli with marinara sauce.

COURSE FOUR—CHOOSE ONE:Tiramisu – Made of lady fingers dipped in espresso, layered with a

whipped mascarpone and flavored with coffee liqueur and cocoa.

Cheesecake – Homemade New York style cheesecake

Chocolate Mouse Tart – Decedent layers of white and dark chocolate mouse,

chocolate cake and chocolate ganache.

FAT TONY’S ITALIAN PUB131 North Front Street • (910) 343-8881

www.fatpub.comFat Tony’s Italian Pub is a gastropub located in historic downtown Wilmington, North Carolina, serving homemade Italian food and 25 draft beers in a fun, pub atmosphere. Located on Front Street and with two outdoor dining patios, Fat Tony’s has been serving local Wilmingtonians since 2003, and now includes the North Carolina Tap Room, featuring craft beers from 12 different North Carolina breweries. For more information about Fat Tony’s, including a full menu of offerings, please visit www.fatpub.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 50 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 beauti-

ful 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.


(not including tax or gratuity)Reservations required due to limited seating

COURSE ONE:Heirloom Tomato & Arugula Salad w/ Blue Cheese or Buttermilk Parmesan Drizzle

& 2010 Heimberger Tokay Pinot Gris, Alsace, France

COURSE TWO:Sweet Pepper and Crispy Prosciutto Risotto in Light Cream Sauce

& 2010 Fess Parker Viognier, Santa Barbara, California

COURSE THREE:Merlot Beef Brisket Sliders

& 2008 Markham Vineyards Merlot, Napa Valley, California

COURSE FOUR—CHOOSE ONE:Chocolate Torte with Almond Brittle &

2011 Vina Cobos Felino Cabernet Sauvignon, Mendoza, Argentina

or

Lemon Cheesecake with Shaved Almonds &

2010 Degiorgis Moscato d’Asti, Piedmont, Italy

THE FORTUNATE GLASS 29 South Front Street • (910) 399-4292

www.fortunateglasswinebar.com


j MENU k

THE GEORGE ON THE RIVERWALk 128 South Water Street • (910) 763-2052

www.thegeorgerestaurant.com

2-COURSE LUNCH: $17 per person

COURSE ONE—CHOOSE ONE:Cup of Tomato Basil – Our house homemade signature soup

Small Water Street Salad – Mixed greens, tomatoes, carrots, cucumbers, red onion, parmesan cheese and croutons

COURSE TWO—CHOOSE ONE:Cape Fear Reuben – Thick sliced corn beef, Swiss cheese,

sauerkraut, whole grain mustard, and 1000 island dressing, served on Rye bread.

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.

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 diverse selection of steak, pasta, salad and fresh seafood, in-cluding 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 restau-rant 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!


COURSE ONE:Personal size Spinach and Artichoke Dip - Fresh spinach,

Artichokes, Mozzarella, Parmesan and Cream Cheese baked, served with baked pita points

COURSE TWO:Small Caesar Salad – Classically prepared chopped romaine

with parmesan cheese and croutons

COURSE THREE—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.

Smothered Pork Chops – Two bone in pork chops grilled and served with a butternut squash puree, grilled asparagus, and

topped with our granny smith apple and bacon chutney.


j MENU k 4-COURSE DINNER: $25 per personOpen at 5 p.m. daily for Encore Restaurant Week

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 spring 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.

COURSE ONE—CHOOSE A CHEESE:Add a featured bottle of wine for $15, ask your server for tonight’s selections

Served with assorted breads, fruits and veggies:

Switzerland’s Original

Cheddar Ale

Baja Cheddar

Tuscan Sun-Dried Tomato

COURSE TWO—CHOOSE ONE:Chef’s Salad

Romaine with Caesar

Mushroom Salad

Soup of the Day

COURSE THREE—CHOOSE ONE:Choose any 3 dipping sauces from our complete list as well

as any cooking style for your entree

PLEASURE ISLAND - Asian potstickers stuffed with chicken & veggies, filet mignon and sashimi tuna

FIGURE 8 - Filet mignon, chicken and pork tenderloin

WRIGHTSVILLE - Filet mignon, chicken and shrimp

SUNSET - Shrimp, filet mignon and assorted ravioli

MASONBORO - Assorted ravioli, marinated portobellos and seasonal vegetables

COURSE FOUR—CHOOSE A CHOCOLATE:

Served with strawberries, bananas, pineapple, marshmallows, pretzels and cream puffs:

Milk Chocolate

Cinnamon Chocolate Delight

Half Chocolate & Half Peanut Butter

Triple Play - dark chocolate, peanut butter & caramel

White Chocolate

Turtle - dark chocolate and caramel topped with nuts

NY Style Cheesecake & Berries

No Substitutions • Tax and gratuity not included

LITTLE DIPPER 138 South Front Street • (910) 251-0433

www.littledipperfondue.com



COURSE ONE—CHOOSE ONE:Sopa De La Lemana – Soup of the Week

Crispy Fried Calimari – Warm Romesco, Garlic Aioli, Cojita Dust

Mussels – Roasted Sweet Corn, Chorizo, Fresh Tomato, Fresh Herbs, Garlic Toast

Crispy Pork Spare Ribs – Mixto Slaw, Sweet Potato Fries, Queso Dust

COURSE TWO—CHOOSE ONE:Mixto Sweet Potato Salad - Baby Spinach, Pickled Pink Onion, Golden Raisins, Roasted Sweet Potatoes,

Spicy Orange Vinaigrette.

Wedge Salad – Crisp Bacon, Creamy Cabrales Dressing, Toy Box Tomatoes, Pickled Pink Onion

COURSE THREE—CHOOSE ONE:Heirloom Chicken Breast - Jalapeno Mac & Cheese, Braised Spinach

Enchilada Stack - Slow-Roasted Chicken or Pork, Spanish Rice, Black Beans, Warm Maria Roja Sauce or Oaxacan Tomatillo Cream Sauce

Paella - Spanish Rice, Chorizo, Mussels, Scallops, Shrimp, Fresh Vegetables, Jalapeno Aioli, Queso Fresco, and Garlic Toast

Mixto Fajitas - Red Onion, Poblano Peppers, Red Bell Peppers, Salsa Verde With Your Choice of: Carne Asada, Pulled Pork, Chicken, Tofu, Shrimp, Scallops, OR Veggies. Served with a cabbage blend and guacamole

MIXTO 5 South Water Street • (910) 399-4501

www.mixtowilmington.comLocated in historic downtown Wilmington, in the old-est building housing an operational business, Mixto is what the name implies – a mix of traditional great food from Latin American countries married with

contemporary techniques and the freshest local products available. Trinity Hunt has recently joined the culinary team at Mixto as executive chef. He has spent his entire life travelling between Baltimore, Raleigh, and his family farm in Robeson County and developed a sincere appreciation of the natural bounty that the Carolina Coast has to offer. Trinity was in the first graduating class of Johnson and Wales Culinary School when it relocated to Charlotte, North Carolina. Previously the executive chef at Deluxe, he works closely with local farmers to incorporate the best and freshest local ingredients into daily specials and is looking forward to putting his unique artistic twist onto the face of Mixto. It is not only the food that is straight from the farm at Mixto, we also have a wide range of delicious cocktails concocted from fresh local produce – Mojitos, Sangria, Margaritas, and Specialty Martinis with a Latin twist! daily specials, free salsa lessons, and live Latin music round out the Mixto experience. Pura Vida!


NICk’S DINER127 North Front Street

(910) 341-7655Nick’s Diner serves American Cuisine in an ecclectic atmosphere that is sure to make all your senses tingle. We prepare all of our food fresh in-house including our hand-patted burgers, slow-roasted prime rib and turkey. Our gyro meat is slow cooked on a stand-up rotisserie. Our Mac and Cheese sauce is prepared daily right before dinner to ensure freshness of our secret gruyere sauce. Daily breakfast, lunch and dinner specials are

made from fresh ingredients and include such delicacies as softshell crab, lobster mac ‘n’ cheese, and alligator gumbo. Dinner specials also include comfort food such as meatloaf, stuffed peppers and potato bacon soup. All made in-house by our talented kitchen staff.

j MENU k 3-COURSE LUNCH OR DINNER: $19.50 per person

COURSE ONE—CHOOSE ONE:Bacon-wrapped shrimp - with a sweet chili sauce

Nick’s homemade hummus - served with grilled pita points

Side Salad

COURSE TWO—CHOOSE ONE:

Any Black Iron Mac ‘n’ Cheese SkilletFavorites include: Neptune: Lump crab meat, shrimp, onions, green peppers, tomatoes, mushrooms and goat cheese

Demeter – Veggie Lovers! Roasted red peppers, onions, mushrooms, green peppers, tomatoes, spinach and cheddar cheese

Any Entree SaladFavorites include: Chef Salad: fresh spring mix lettuce with generous slices of Virginia ham, turkey breast,

American and baby swiss cheeses, tomatoes, onions, cucumbers and a hard-boiled egg

Black and Blue Salad – blackened slices of juicy Prime Rib steak on a bed of spring mix lettuce, portabella mushrooms, green peppers, tomatoes, onions and blue cheese

Any Burger on the menu

Favorites include: The Ohio-City Burger: Angus Beef burger with bacon, sausage patty, ham, green peppers and onions, American and provolone cheeses, topped with one egg over medium

The Pig-Out Bacon Cheddar Melt - Angus Beef burger topped with piles of bacon and melted cheddar cheese

COURSE THREE:Nick’s homemade crème brûlée


j MENU k 2-COURSE LUNCH: $14.95 per person

COURSE ONE—CHOOSE ONE:Ham & Collard Soup

House Salad

COURSE TWO—CHOOSE ONE:Salmon Cake - Fresh salmon made into a patty with mayo, dill, capers, and seasonings

Served over rice pilaf and French green beans

Pork Loin Sandwich - North Carolina center-cut Coastal Cattle pork loin is pan-seared and topped with house made Coca Cola BBQ sauce, caramelized onions, and cheddar cheese and served on

wheatberry bread with lettuce and tomato. Served with your choice of a side

3-COURSE DINNER: $28.95 per person

COURSE ONE—CHOOSE ONE:Ham & Collard Soup

Small Fried Green Tomato & Goat Cheese Salad

COURSE TWO—CHOOSE ONE: North Carolina Steak House Poulet Rouge - Semi-boneless Poulet Rouge is pan-seared and served over

Yukon Gold mashed potatoes, roasted parsnips, and carrots and finished with a brown chicken stock

Pan-Seared Sea Scallops with Chicken Sausage, Feta, and Spinach - Large sea scallops are pan-seared and served with chicken sausage, wilted spinach, and feta cheese over porcini mushroom ravioli finished with a roasted red pepper cream sauce

COURSE THREE—CHOOSE ONE:White Chocolate-Stuffed Poached Pears

Homemade Bread Pudding

THE PILOT HOUSE 2 Ann Street #3 • (910) 343-0200

www.pilothouserest.comLocated 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. 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.


j MENU k RESTAURANT WEEk LUNCH SPECIAL: $9 PER PERSON

Any Sandwich with soup and mixed greens salad


COURSE ONE—CHOOSE ONE:Arancini - Exotic mushroom risotto fritters with molten mozzarella cheese and sweet basil pomodoro

Sicilian eggplant Caponata - Vegetarian preparation with tomato concasse, olives, and capers. Served with grilled garlic toast and extra virgin olive oil

Carolina Clam Chowder - Chopped sea clams, potatoes, and apple wood smoked bacon

Charcuterie plate - Tuscan salami, Spanish Serrano ham, Proscuitto di Parma, and Soppressata with cornichon pickles, whole grain mustard, and toasted ciabatta

COURSE TWO—CHOOSE ONE:Petite Dry Aged Sirloin - Served with grilled asparagus, baby baked potatoes, Bearnaise sauce, and crispy shallots

Pan roasted Pork Tenderloin - Served with asparagus risotto, shaved dry cured ham, sun-dried tomatoes, and sage cream

Ratatouille - Vegetarian preparation with roasted squash medley, cremini mushrooms, tomatoes, fresh herbs, and vegetable jus over basmati rice

Smoked Duck Breast - With wilted spinach, roasted apple sweet potato hash, goat cheese crouton, and cranberry gastrique

COURSE THREE—CHOOSE ONE:Warm Belgian Chocolate Cake - Served with vanilla bean ice cream and salted caramel sauce

Mixed berry Bread Pudding - With lemon cream

RIVERBOAT LANDING 2 Market Street • (910) 763-7227

www.riverboatlanding.comLocated 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, featur-ing 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.


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 continuing packing it out through every seasonal event.

j MENU k THREE-COURSE DINNER: $35 per person

COURSE ONE—CHOOSE ONE:Caesar - Fresh crisp romaine hearts tossed with romano cheese, garlic croutons, and a creamy Caesar dressing. Topped with shaved

parmesan cheese and sprinkled with fresh ground pepper

Steak House Salad - Iceberg, romaine, and baby lettuces with tomatoes, garlic croutons, and red onions

COURSE TWO—CHOOSE ONE:Petite Filet - The most tender 6 oz. cut of corn-fed Midwestern beef, broiled to your liking

Stuffed Chicken Breast - Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter

Pork Chop - Premium reserve 18 oz. pork chop that is flavorful and juicy

Salmon Filet - Moist and tender 8 oz. Atlantic salmon, poached under the broiler

For an additional $19.95 choose from the following entrées

New York Strip - Our 16 oz. USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.

Ribeye - This deliciously juicy, 16 oz. ribeye is an outstanding example of USDA Prime Beef, well marbled for peak flavor.

COURSE THREE—CHOOSE ONE:Chocolate Sin Cake

Chocolate and espresso - an irresistible temptation

Cheesecake - Creamy homemade cheesecake served with fresh seasonal berries

Tax and gratuity not included.



YO SAkE 31 South Front Street • (910) 763-3172

www.yosake.comWith 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 cos-mopolitan 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.

COURSE ONE—CHOOSE ONE:Firecracker Shrimp – Tempura Shrimp tossed in

spicy Shanghai Sauce

Chicken Spring Rolls – With crunchy vegetables and jalapeno

Southern Style Eggrolls – House braised pork, tasso ham, carrot, collard greens, and sweet chili sauce

Fried Beef Dumplings – Brisket, bamboo shoots and chili ponzu

Spicy Tuna Roll – Tuna , cucumber, roe, spicy mayo and scallion

Alaskan Roll – Smoked salmon, cucumber, avocado

California Roll – Crab, avocado, cucumber, roe

COURSE TWO—CHOOSE ONE:House Salad – Mixed greens with ginger carrot dressing

Tomato Ginger Bisque – With fresh basil

Lemongrass Vegetable Soup – With Local Seasonal Vegeta-bles, coconut milk and herbs

COURSE THREE—CHOOSE ONE:Pad Thai – Rice noodes, carrot, cabbage, peanut,

lime and sweet & spicy sauce

Teriyaki Grill – Choice of grilled chicken breast, 8 oz pork strip, salmon, tuna, jumbo shrimp,

or flank steak with fried rice and stir-fried vegetables

Iron Lotus Roll – Lobster, spicy tuna, pineapple, cucumber, hot peppers, topped with eel sauce, almonds, and tobiko

Ginormous Roll – Tuna, yellowtail, tilapia, salmon, and crab tempura fried with eel sauce, and spicy mayo

Crispy Salmon – Pan seared with miso butter, black forbidden rice, and snow peas

Miso Grilled Tuna – With seasonal spinach and tempura broccoli

Spider Roll – soft shell crab, avocado, cucumber

Generoll – Spicy tuna and cucumber inside with yellowtail snapper, avocado, and salmon outside,

topped with spicy mayo and scallions

COURSE FOUR—CHOOSE ONE:Coconut Gelato

Green Tea Gelato

Fried Chocolate Peanut Butter Wontons



C-STREET MEXICAN GRILL4410-A Shipyard Blvd. • (910) 399-4838

www.cstreetmex.comWe’re kinda hidden over here, but once you find the secret spot, we hope you’ll be back. It may be the cool atmosphere or the convenient location, but it’s probably gonna be the food. Everything is made fresh that day…cut, diced, sliced and grilled. All of the veggies are from a local produce company. Nothing is ever frozen or nuked. It’s just fabulous flavors bursting in every bite. Everything

is laid out in front of you, and you add to your burrito or taco as it’s passed down the line… you know the drill. It’s those spur-of-moment additions that will finally build YOUR perfect burrito. But if you’re not in the creative mood, we have some tried-and-true variations that’ll knock your socks off.

j MENU k RESTAURANT WEEk SPECIAL – Buy any entree and two drinks,

and get the 2nd entree half priceBURRITOS:

12” tortilla filled with rice, beans, cheese and pico de gallo

veggie, pork, chicken, steak, spicy chicken, tofu

TACOS:Corn or flour tortilla w/ beans, salsa, lettuce & cheese

veggie, pork, chicken, steak, spicy chicken, tofu

QUESADILLAS10” tortilla with salsa and sour cream on the side

cheese, tofu, chicken, steak, pork, veggie*

*beans, cheese, green peppers & onions

Lots of free extras to choose from!

NACHOSFresh chips with Monterey jack and pico de gallo

cheese, pork, chicken, steak

Spicy Chicken. $5.75 Super*

*jalapenos, beans, sour cream and guacamole

SALADLettuce, black beans, salsa, cheese,

black olives and cucumbers

regular, steak, chicken, tofu

KIDS12 and under

Burrito or taco includes beans, meat and cheese

Cheese quesadilla

SIDE ORDERSFresh chips with your choice of:

Pico de Gallo, Queso, Guacamole

DRINKSSoft drinks, domestic beer, bottled water

imported beer



COURSE ONE—CHOOSE ONE TO SHARE:Onion Crisps

Spring Rolls

COURSE TWO—CHOOSE TWO:Fall Vegetable Lasagna - Loaded with fresh seasonal veggies and creamy ricotta and Alfredo sauce

Roasted Rosemary Pork Tenderloin - Served over sweet potato hash and home style NC applesauce

5 Spice Roasted Chicken – Served with roasted North Carolina potatoes and carrots

COURSE THREE—CHOOSE ONE TO SHARE:Fall Fruit Cobbler – Sweet taste of fall all wrapped up in a bubbly warm cobbler

Chocolate Browine Cake – For the chocolate lover in all of us

HENRY'S 2508 Independence Boulevard • (910) 793-2929

www.henrysrestaurant.comFor 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.


j MENU k RESTAURANT WEEk LUNCH SPECIAL: $10 per person

YOUR CHOICE OF:Chicken Cheesesteak – Sliced all natural chicken

breast seared with mushrooms, onions and pepper, topped with American cheese on a hoagie

Steak Cheesesteak – Sliced ribeye and filet, seared with mushrooms, onions and pepper, topped

with American cheese on a hoagie

Portobello Cheesesteak – Sliced portobello mushrooms seared with, onions and pepper, topped with

American cheese on a hoagie

Served with a side of chips, a fresh baked brownie and a non alcoholic beverage

Pine Valley Market reigns the créme de la créme in local gourmet shops, as proven by their numer-ous encore Best Of wins over the years, including the 2012 win for Best Gourmet Store and Cater-ing. Owners Kathy Webb and Christi Ferretti have made this gourmet haven a favorite local spot, keeping customers happy with their impeccable culinary offerings and amazing customer service.

The restaurant offers in-house lunches of delightful flavors—from salads to sandwiches, soups to wraps—as well as take-home meals that will give family dinner nights a bet-ter punch of popularity. These ladies approach Encore Restaurant Week armed with deliciousness, so watch out!

PINE VALLEY MARkET 3520 South College Road • (910) 350-3663

www.pinevalleymarket.com



COURSE ONE—CHOOSE ONE TO SHARE:House made Potato Gnocci – Olive oil poached cherry tomatoes, basil and Parmigiano Reggiano

Carpaccio of Beef Tenderloin – Caramelized fennel, caper berries, local greens and Pecorino Romano

Wild Mushroom Pizzette – Gorganzola, thyme and black truffle sea salt

Pasta Fagioli – Stewed canellini beans, pancetta, rosemary, house made “Maltagliata” pasta

COURSE TWO:Siena Salad – Mixed greens, Kalamata olives, grape tomatoes, caramelized onions, roasted red peppers and Parmigiano Reggiano

COURSE THREE—CHOOSE TWO:Pan Seared Mahi – Mahi, butternut squash puree, stewed turnip greens, pumpkin seed gremolata

Pancetta Wrapped Pork Tenderloin – Olive oil mashed potatoes, rapini, caramelized figs / rosemary butter

Spaghettini – With roasted root vegetables, cherry tomatoes, poached garlic

Chicken Scarpriella – braised chicken thighs, fennel sausage, olives, roasted potatoes, pepperoncini

COURSE FOUR —CHOOSE ONE TO SHARE:Ricotta Cheesecake – With balsamic marinated strawberries

Chocolate Panna Cotta – With candied hazelnuts and Nutella

Lemon Zabaglione – With fresh fruit and almond biscotti

Selection of gelato and sorbet

SIENA TRATTORIA3315 Masonboro Loop Road • (910) 794-3002

www.sienawilmington.comModeled after traditional Italian trattorias, Siena offers an authentic, classic menu along with creative Chefs 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.


j MENU k 5-COURSE DINNER: $30 per person / $55 per couple

TAMASHII SUSHI AND SPOONS4039 Masonboro Loop Road • (910) 703-7253 • www.sushiandspoons.com

The area’s first sustainably-sourced Sushi and Asian Fusion restaurant features sushi and tasting spoons which offer portions of poke, tartare, and ceviche styles from around the world. Our chef uses locally sourced and line-caught offerings of only the highest quality to create a fresh flavor like no other. Come sample his traditional sushi, as well as signature fusion rolls like the Aloha Roll, made with tempura shrimp, toasted coconut, crispy bacon, charred pineapple and maca-damia nut brittle. Our contemporary atmosphere also showcases dishes from our full kitchen such as Miso-Mustard Pork tenderloin and small plate offerings.

Try a Wasabi or Thai Basil martini or a wine, craft beer, or sake from our unique full-bar list. Tuesdays you can get a half-carafe for the price of a glass! We are located at 4039 Masonboro Loop Road, suite 1A at the junction of Navajo Road in Masonboro Commons. Open from 4:30 to 10:00 Monday -Thursday, and until 11:00 on Friday and Saturday. Just drop in or call 910-703-SAKE for a reservation.

COURSE ONE—CHOOSE ONE:Shrimp and Crab Dumplings – North Carolina shrimp with

Dungeness crab meat, pan fried or steamed and served with a honey chili sauce and soy-based dipping sauce

Tataki – Albacore tuna seared with a sesame oil and sea salt served with Asian pickles and a special house sauce.

COURSE TWO—CHOOSE ONE:House Salad – Mix of organic greens with celery, carrots,

seasonal vegetables, and house sesame shallot dressing or ginger vinaigrette.

Seaweed Salad – Traditional wakame with a hint of spice.

COURSE THREE—CHOOSE A SPOON:Ceviche: Clásico, Japonais, Vegetarian

Poke: Clásico, Japonais, Vegetarian Tartare: Clásico, Japonais

COURSE FOUR—CHOOSE ONE: Fusion Style Maki Selections

It’s Hip to be Yipp Roll – Salmon with asparagus and cucumber and accented with dill caviar.

Magic Munn Roll – Crab with mango inside and topped tuna with two types of spicy sauces

Aloha – Tempura shrimp roll with charred pineapple, crispy bacon bits and topped with toasted coconut and macadamia

nut brittle with slight glaze of sweet sauce

Incredible Graybeal Roll – Spicy scallops with cucumber, mango and topped with tuna and avocado, and three

types of caviar; served with house sauce

Firecracker Roll - *Spicy* Crab with avocado then topped with tuna and our wasabi based spicy sauce

Tamashii Roll - Tenderloin beef tops this house special which has real crab and asparagus inside then finished with a light seer and hint of sea salt

Izakaya Plate Selections

Pan Seared Scallops – Honey Ginger Teriyaki and House Styled Soba Noodles

Beef Yakitori - Beef Tenderloin, Yellow Peppers, Egg-plant and Zucchini w/ a Citrus Soy Glaze and Garlic Jasmine Rice

Miso Sake Poached Salmon - Banana Leaf Wrapped Salmon w/Shallots, Red Peppers and Lemongrass Topped with

Ponzu and Garlic Jasmine Rice

Shrimp Yakitori - Shrimp, Red Peppers and Pineapple with a Sesame Ginger Sauce and Garlic Jasmine Rice

Pan Seared Crab Cakes – Served with a Red Curry Basil Aioli and Seaweed salad

Sesame Seared Tuna - Served with citrus Soy, Pickled Ginger, Wasabi and Seaweed Salad

Mustard Miso Pork Tenderloin – Seared Pork Tenderloin w/ Pan-Flashed Julienne Vegetable Medley, Garlic Jasmine

Rice and a Mustard Miso Sauce

Sesame Ginger Baked Tofu - Served over Bean Thread Noodles with Napa Cabbage, Red Peppers and Carrots

COURSE FIVE—CHOOSE ONE:Caramel Banana Cheesecake

Daily Dessert Offering


In business since 1994, Come in and see why!A Taste of Italy was founded in 1994 by brothers Tommy and Chris Guarino. The brothers came to the Port City

from New York bringing with them, the taste of a traditional Italian delicatessen.

SERVING BREAKFAST LUNCH & DINNERDine In • Take Out • Catering

1101 SOUTH COLLEGE RD(p) 910.392.7529 · (f) 910.392.9745

M-F 8:00 a.m. - 8:00 p.m. • Sat. 8:30 a.m. - 7:00 p.m. Sun. 11:00 a.m. -6:00 p.m.www.ncatasteofitaly.com


4-COURSE LUNCH: $12 per person

COURSE ONE—CHOOSE ONE:*Spring Rolls (2), Curry Puffs (2), Steamed Dumplings (2)

COURSE TWO—CHOOSE ONE:Soup of the day, *Small salad with peanut or ginger dressing

COURSE THREE—CHOOSE ONE:*Glass Noodle Pad Thai – Try this Thai standard with a deli-cious twist. Clear bean-thread noodles stir-fried with eggs, bean sprouts, tofu, green onions, and your choice of meat,

tofu, or veggies.

*Pumpkin Panang Curry – Panang Curry Sauce cooked with basil leaves, pumpkin, broccoli, carrots, zucchini,

and your choice of meat, tofu, or veggies

*Asian Crêpe – Delectable and slightly crispy Crepe stuffed with stir-fried tofu, bean sprouts, and green onions. Served with sweet and sour sauce.

Southern Siam Chicken with Romaine Salad – Our lightly-battered Southern Siam Chicken served with romaine lettuce salad and ginger dressing.

COURSE FOUR—CHOOSE ONE:Mini Vanilla Crème Brule

*Fried Ice cream

* Vegetarian friendly

4-COURSE DINNER: $30 per couple

THAI SPICE 5552 Carolina Beach Road • (910) 791-0044

www.thaispicewilmington.comFrom 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.

j MENU kCOURSE ONE—CHOOSE ONE:

*Spring Rolls (4), Curry Puffs (4)Steamed Dumplings (4)

COURSE TWO—CHOOSE ONE:Beef Salad or Cucumber Salad

COURSE THREE—CHOOSE TWO:*Pad Woon Sen – Clear bean-thread noodles stir-fried with

eggs, celery, scallions, onions, cabbage, tomatoes, and your choice of meat, tofu, or veggies.

Garlic Salmon – Pan-grilled Salmon fillets lightly stir-fried with our garlic and pepper sauce. Served on a bed of steamed

broccoli, carrots, mushrooms, cabbage, and cilantro.

Beef Noodle Soup - Rice noodle soup with lean strips of sirloin beef served with bean sprouts, roasted garlic, basil,

green onions, and cilantro.

Southern Siam Chicken – Lightly-battered chicken stir-fried with bell peppers, onions, scallions, eggs, and chili sauce.

*Vegetable Medley – Snow peas, baby corn, celery, broccoli, mushrooms, carrots, zucchini, and bean sprouts stir-fried with

your choice of meat or tofu.

COURSE FOUR—CHOOSE ONE:Coconut Cake

Cheese Cake Tempura*Fried Ice cream

* Vegetarian friendly


j MENU k

EDDIE ROMANELLI'S 503 Olde Waterford Way, Leland, NC • (910) 383-1885

www.romanellisrestaurant.comEddie Romanelli’s knows Italian fare at affordable prices! They have hefty servings of pastas, sand-wiches, pizzas and more, not to mention fantastic service to boot. Returning to Encore Restaurant Week means they’ll be serving up meals in droves, as their menu keeps the door packed. People will be crossing the bridge without fail for lunch and dinner, nonetheless, to take advantage of the only Leland participant during ERW.

3-COURSE DINNER: $20 per couple

COURSE ONE—CHOOSE ONE TO SHARE:Toasted Ravioli – Lightly fried cheese ravioli served with marinara sauce.

Bruschetta – Fresh roma tomatoes, basil and olive oil served on crostini. Topped with a balsamic reduction.

Individual Salads – Fresh mixed greens topped with bacon, cheddar, toasted almonds and tomatoes.

COURSE TWO—CHOOSE TWO:Half-portion of Lasagna – Layered with Italian sausage, ground beef, meatballs, cheese and homemade marinara

Half-portion eggplant Rollatini – Lightly breaded and fried eggplant, rolled up and filled with spinach, ricotta cheese, topped with marinara and mozzarella

Half-portion Spaghetti and Meatball – A traditional classic, served with homemade meatball and marinara

Half-portion Seafood Cannelloni – Fresh seafood and cheese, served in cannelloni pasta.

COURSE THREE—CHOOSE ONE TO SHARE:Chocolate Mousse Pie

Strawberry cake


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


POPLAR GROVE FARMERS MARkET10200 US Highway 17 N. near Wilmington, North Carolina (910) 686-9518

This is a seasonal open air market featuring local growers and producers.

OPEN: WEDNESDAy, 8 A.M. - 1 P.M. APRIL - DECEMBER

RIVERFRONT FARMERS MARkETNorth Water Street along the Cape Fear River in historic downtown Wilmington,

North Carolina (910) 538-6223

This is a seasonal curbside market developed to provide a place for local growers, producers, artisans and crafters to sell their goods directly to consumers, to educate consumers about local farming and seasonal

eating, to encourage and promote the use of locally grown farm products.

OPEN: SATURDAyS, 8 A.M. - 1 P.M. APRIL - DECEMBER

CAROLINA BEACH FARMERS MARkET Carolina Beach Lake on Lake Park Blvd. at

Atlanta Ave. in Carolina Beach, North Carolina (910) 431-8122

This is a seasonal, community-based event with a variety of local, farm fresh seasonal vegetables and fruits, wines, North Carolina peanut products, homemade baked goods, garden plants and herbs, fresh eggs,

organic berries, free range meats, sauces and spices, hand made soaps and candles, arts and crafts, cooking demonstrations from local chefs and music by local musicians.

OPEN: SATURDAyS, 8 A.M. - 1 P.M. APRIL - OCTOBER

TOWN OF LELAND FARMERS MARkETLeland Recreation Building at 102 Town Hall Drive in Leland, North Carolina (910) 371-0148

This is a seasonal open air market offering local food and agricultural products. No arts and crafts.

OPEN: ALTERNATING SUNDAyS, 11 A.M. - 3 P.M. MAy - AUGUST


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Documents

Encore Restaurant Week Book