17/18 BISTRO AND A SHOW

Faculty, students and staff enjoy lunch at the 1887 bistro at the Talley Student Union. Photo by MarcMake it a date night with BISTRO AND A SHOW!

Before select NC State LIVE performances audience members join us in NC State’s 1887 Bistro for an elegant three-course prix fixe meal. Dinner is $32.95 per person and includes two glasses of wine or beer. It’s the perfect beginning to a night out. And you don’t have to park twice! 1887 Bistro is located in Talley Student Union (2610 Cates Avenue), steps away from Stewart Theatre. Doors open at 5:30pm. Gratuity not included.

For reservations call 919.515.1100.

Opportunities to enjoy BISTRO AND A SHOW:

MENU

CHOICE OF SOUP OR SALAD
-Salad is a Roasted Beet and Feta Salad, Spinach and arugula, red onion, feta cheese, roasted red beets, rosemary pecans served with a Honey Balsamic Dressing.
OR
-Soup is Brisket Chili, Beef and bean chili made with house-smoked BBQ beef brisket, topped with shredded cheddar cheese and green onions.

ENTREE CHOICES:
-Beef Medallion, Grilled coffee-rubbed beef medallions, caramelized onions and a coffee sauce.
-Grilled Cedar Salmon, Cedar plank grilled salmon steak topped with a grilled peach chutney.
-Wild Mushroom Ravioli, Tossed in or spicy pomodoro sauce, served with a vegetable ratatouille and topped with asiago cheese.

Entrées are served with Wild Rice Pilaf and Mixed sautéed fresh vegetables.

DESSERT CHOICES:
-Grand Marnier Cream Brulee, Made with Howling cow cream, served with orange Supremes and topped with caramelized sugar
OR
-Flourless Chocolate Cake served with whipped cream and fresh berries

Meal is served with fresh bread basket and whipped butter. Two glasses of beer or wine included.

MENU

CHOICE OF SOUP OR SALAD:
-Salad is a Cinnamon Roasted Pear Salad; Field greens with bread and butter pickled cranberries, spiced pecans, crispy butternut squash croutons, roasted pears and dressed with a pomegranate vinaigrette.
OR
-Carrot Ginger Soup garnished with crisp fried basil and cardamom infused croutons.

ENTREE CHOICES:
-Chicken Tandoori, Tender chicken breast Tandoori garnished with a house-made Mango Curry Chutney.
-Hatteras stuffed Flounder, NC Flounder filled with Jumbo Lump crab meat and garnished with lemon butter sauce.
-Vegetarian Rajma, Kidney bean Rajma served with saffron rice and sautéed fresh vegetables

Entrées are served saffron rice and sautéed fresh vegetables.

DESSERT CHOICES:
-Dark Chocolate Pot de crème, Decadent chocolate custard with a milk chocolate hazelnut crunch and candied hazelnuts.
OR
-Lemon Mousse, Tangy lemon mousse with a flourless almond torte and macerated strawberries.

Meal is served with fresh bread basket and whipped butter. Two glasses of beer or wine included.

MENU

CHOICE OF SOUP OR SALAD:
-All Star 1887 Salad, Garden fresh green topped with dried cranberries, candied pecans, blue cheese, mandarin oranges dressed with a honey balsamic dressing.
OR
-Seafood Crab Bisque, A thick creamy rich crab and shrimp Bisque garnished with sour cream, fresh crab and chives.

ENTREE CHOICES:
-Cabernet Braised Boneless Beef Short Ribs, garnished with a rich root vegetable glaze
-Pistachio Crusted Grouper, Grouper in a chive mustard cream sauce and garnished with roasted rosemary
-Cauliflower prepared in three ways: caramelized, herb roasted and mashed, garnished with eggplant caponata and drizzled with basil oil

Entrées are served with a couscous-quinoa pilaf and sautéed fresh vegetables.

DESSERT CHOICES:
-Chocolate Trilogy, Bittersweet chocolate brownie, milk chocolate creameauz, and ivory mousse served with pomegranate coulis
OR
-Fresh baked apple tart served with whipped cream

Meal is served with fresh bread basket and whipped butter. Two glasses of beer or wine included.

MENU

CHOICE OF SOUP OR SALAD:
-Mason Jar Salad, Served to your table in a Mason jar with a blend of Romaine & arugula, carrots, tomato, cucumbers and served with a creamy ranch dressing.
OR
-White Bean Chili garnished with cheese, bacon and green onions

ENTREE SELECTION:
-Big Boss Bad Penny Braised Pork, Local pork shank braised in Raleigh’s own Big Boss Brewing Copan’s Bad Penny Ale served over soft polenta and served with roasted Brussels sprouts and pearl onions.
-Shrimp and Grits, Southern style shrimp and grits sautéed with andouille sausage, peppers and onions served over cheesy grits.
-Roasted turnip stuffed with vegetable ratatouille, warm lentils and garnished with a fire-roasted tomato sauce.

DESSERT CHOICES:
-Pecan Pie with Howling Cow Ice cream garnished with chocolate curls
OR
-Apple and Cherry Crostata, a rustic house-made apple and cherry crostata, hand folded and fired in the stone oven and served with Howling Cow Ice Cream.

Meal is served with fresh bread basket and whipped butter. Two glasses of beer or wine included.