19/20 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 Ticket Central at 919.515.1100 (Monday to Friday 1pm to 6pm).

See below for opportunities to enjoy BISTRO AND A SHOW in 2019-20.

SEE MENUS BELOW:

STARTER CHOICES:
~Georgia Peach salad [Grilled peaches with crumbled goat cheese served on a bed of dressed arugula and sprinkled with toasted pistachios.]
~Chicken and Sausage Gumbo [Stewed chicken thighs, andouille sausage, peppers, onions, okra, and tomato.]

ENTRÉE CHOICES:
~Chicken Fried Steak [Crispy fried steak, roasted garlic red skin mashed potatoes, sautéed green beans, rich pepper gravy.]
~Grilled Red Snapper [Jerk rubbed and grilled red snapper, served on a bed of steamed coconut rice. Topped with a crisp jicama, pepper and herb salad, and a fried plantain ribbon.]
~Southern Mac and Cheese [Cavatoppi pasta smothered in aged white and yellow cheddar cheeses and cream. Baked golden brown.]

DESSERT CHOICES:
~Warm Bourbon and Raisin Bread Pudding [Served with vanilla crème anglaise, and toffee.]
~Strawberry Shortcake [White Chocolate Cinnamon Scone, Macerated Strawberries, and Howling Cow Whipped Cream.]

STARTER CHOICES:
~Split Pea Soup [Split peas with crispy ham hock and crème fraiche.]
~Savory Beaver Tail Flatbread [Soft flat bread, topped with dressed arugula, feta cheese, blistered tomatoes, basil, pickled onions.]

ENTRÉE CHOICES:
~Maple and Black Pepper Glazed Pork Chop [Served with roasted fingerling potatoes and asparagus.]
~Grilled Salmon with citrus and preserved tomato glaze [Served with roasted fingerling potatoes and asparagus.]
~Poutine [Fried cheese curds, smothered with a rich mushroom gravy, layered on top of seasoned hand cut fries. Served with grilled vegetable medley.]

DESSERT CHOICES:
~Butter Tart [Creamy butter tart top with soft maple infused whipped cream.]
~Blueberry Grunt [Canadian blueberry cobbler with howling cow vanilla ice cream.]

STARTER CHOICES:
~Seafood Fritters [Fried crisp and served with a spicy avocado aioli.]
~Cozumel Wedge Salad [Lettuce wedge, spiced fried corn, quesso blanco, red onion, cilantro and a creamy dressing.]

ENTRÉE CHOICES:
~Grilled Skirt steak [Marinated steak, chimichurri sauce, crisp tostones and yellow rice.]
~Jerk chicken [Jerk rubbed chicken, jicama pepper slaw, Sweet plantains and yellow rice.]
~Cauliflower al pastor [Corn tortillas, roasted spiced cauliflower, romanesco sauce, topped with cabbage and pineapple. Served with rice and stewed black beans.]

DESSERT CHOICES:
~Tropical Key Lime Tart (Served with whipped Cream Quenelle, Fruit Salsa and Candied Coconut.]
~Dark chocolate Bark (With orange peel, pistachios and sea salt.]

STARTER CHOICES:
~Crunchy Shrimp Sushi Roll [Served with wasabi and ginger, edamame with citrus salt, and soy ginger dressed greens.]
~Vegetable Sushi Roll [Served with wasabi and ginger, edamame with citrus salt, and soy ginger dressed greens.]

ENTRÉE CHOICES:
~Sake Strip Steak [Sake marinated steak, wasabi mashed potatoes and sautéed shitake mushrooms.]
~Fried Red Snapper [Snapper fried crisp with sweet chili sauce, orange scented jasmine rice and fried garlic green beans.]
~Vegetarian Sukiyaki [Hot pot filled with crispy marinated tofu seared shiitakes, noodles, and vegetables. Drizzled with a spicy broth.]

DESSERT CHOICES:
~Yuzu and coconut green tea cake [Yuzu Mousse, Green Tea Coconut Frangipan and Strawberry Coulis.]
~Chocolate Ice Cream Mochi [Served with fresh berries tossed in lime and basil.]