Downtown Restaurant Week

more. is participating in the upcoming Downtown Raleigh Restaurant Week August 15-21, 2016.
See the special menu below and make your reservations today.



Join us for dinner at more.
Downtown Raleigh Restaurant Week August 15-21, 2016 

Make your reservations at more. here.

Small plates and wine bar in the historic Glenwood South neighborhood. Executive Chef Scott Phillips rotates a seasonal menu menu that is fresh and local. You’ll find hand crafted dishes that are not over complicated, with each ingredient in gentle balance with the others. 

The wine collection at more. features a vast eclectic selection covering a wide breadth of offerings from various countries, regions and varietals. The wine list has been very carefully cultivated to harmonize with the cuisine of more., and offer an exciting journey for your palate. 

| first course |

waffle: house sausage cornbread waffle, fontina fonduta, mustard butter 
fried brussels sprouts: olive oil poached tomatoes, house cured pancetta vinaigrette
 mac & cheese: house cured pancetta, herb roasted tomatoes, bread crumbs
 roasted cremini mushrooms: roasted garlic cream, chives, parmesan, toasted french baguette
 hand rolled pasta: black pepper ribbons, parmesan butter sauce, parmesan cracker
 mussels: bacon, garlic, crushed red pepper, fennel, tarragon, nc cider IPA float
 vegetarian grilled flatbread: charred green onion, shaved zucchini, blistered tomatoes, fontina, feta
 risotto fries: mushroom ragout
watermelon salad: micro herbs, chive goat brie, olive oil-sherry vinegar


| second course |

charred octopus: marinated veggies, crispy rice, burnt orange vinaigrette
crab cakes: heirloom tomatoes, raw corn-chili vinaigrette
beef sliders**: chopped angus, provolone, bacon aioli, tomato, onion, bibb
shrimp succotash: large nc shrimp, peppers, chickpeas, corn, blistered tomatoes, herb butter
ahi crudo***: grains of paradise-fennel crusted, sweet pea avocado puree, grilled lemon
ahi poke ***: bibb, shallot, cucumber, tomato, peppers, herbed vinaigrette
short rib osso bucco: griddled provolone, house olive giardiniera
bacon fat roasted salmon*: tomatillo-green strawberry chutney, parsnip puree, local carrot-radish
hanger steak*: chimichurri, crispy shoestring potatoes, smoked carrot puree
due to the type of cut, the steak is served warm,  mid-rare and cannot be cooked to temp


| plus dessert - chef choice |

~August 15-21 Restaurant Week Menu ~
dinner is $20 per person


Make your reservation at more.