Triangle Restaurant Week 2026

A Three-Course Plant-Based Experience by Chef Lelia Kidd — $49 per person.

Course One — Chamorro Cucumber Salad: Crisp cucumber, scallion, cilantro, citrus vinaigrette, calamansi powder; Romaine Wedge Salad: Organic romaine heart, cherry tomatoes, celery, Umaro bacon, red onion, blue cheese dressing

Course Two — Offbeast Ribeye: Seared Offbeast ribeye, garlicky mashed potatoes, roasted asparagus, red wine–mushroom reduction; Tinaktak: Seared Oshi salmon or ground beef, Guamanian tinaktak coconut milk sauce, green beans, Happy Dirt tomatoes, scallion, black sesame, micro cilantro

Course Three — Chocolate Ganache: Rich chocolate ganache, raspberry; Coconut Calamansi Cake: Coconut cake, calamansi-lemon dusted pistachio crumble