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Triangle Restaurant at CBG

Published on May 28, 2015 under Promotions, Triangle Restaurant Week, Uncategorized

TRW_2015

Join us June 8th through June 14th as we celebrate 2015’s second Triangle Restaurant Week.  Head Chef, John Ford, is excited to present his summer-inspired $15 3-course lunch menu and $30 3-course dinner menu.    This season offers many delicious ingredients that Chef Ford has incorporated into his menus.  You simply can’t afford to miss this menu.  And, for $9 extra, the dinner menu has wine pairings.

Call us today at 919.755.2231 to make your reservation or click here to make your reservation online.

Lunch – $15 per person

Appetizer – choose one

House Salad

Fried Okra and Heirloom Tomato Salad
Mixed Greens over Spiced Pecan-Fried Okra and sliced Heirloom Tomatoes topped with Bleu Cheese Crumbles and Balsamic Reduction

Spiced-Pecan Fried Okra
topped with bacon and lemon zest served with Lemon-Garlic Aioli

Entrée – choose one

See our main menu! Choose any of the CBG Classics on our Burgers & Chicken page in the main menu. (except for “The Raleigh” burger; add $1.50 for Raleigh)

Dessert – choose one

Key Lime Pie
served with Kiwi Glaze

Deep Fried Strawberry Cheesecake
served with Chocolate Ganache

Raspberry Almond Crème Brûlée Tart
with Almond Glaze

Dinner – $30 per person

ALCOHOL PAIRING OPTION ONLY FOR DINNER
$9 for three 3oz pours, one pour per course

Appetizer – choose one

House Salad
(Paired with: Sycamore Lane Pinot Grigio)

Fried Okra and Heirloom Tomato Salad
Mixed Greens over Spiced Pecan-Fried Okra and sliced Heirloom Tomatoes topped with Bleu Cheese Crumbles and Balsamic Reduction
(Paired with: Douglass Hill Sauvignon Blanc)

Spiced-Pecan Fried Okra
topped with bacon and lemon zest served with Lemon-Garlic Aioli
(Paired With: Main Street Chardonnay)

Entrée – choose one

Marinated Grilled Flank Steak
served with heirloom tomato and okra maque choux topped with a cilantro and red onion salad served with chimichurri sauce
(Paired with: Los Cardos Malbec)

CBG Etouffee
spicy Cajun stew with onions, peppers, garlic, sautéed crawfish; served over herbed rice
(Paired with: Bridlewood 175 Blend)

Grilled Salmon
over roasted red potatoes in a stewed heirloom tomato broth, with flash fried Brussels
sprouts, topped with pickled corn and red pepper relish
(Paired with: Laurent Miquel Chardonnay/Viognier Blend)

Dessert – choose one

Key Lime Pie
served with Kiwi Glaze
(Paired with: Steeple Jack Moscato)

Deep Fried Strawberry Cheesecake
served with Chocolate Ganache
(Paired with: Undurraga Sparkling Rose)

Raspberry Almond Crème Brûlée Tart
with Almond Glaze
(Paired with: Blufeld Reisling)