♫ LIVE JAZZ MUSIC ♫
Lounge @G2B

Mint Julep Quintet
6/21/2013
8pm-10pm

The Paul Bomar Trio w/ Angela Bingham
6/22/2013
8pm-10pm

The Dave Wright Band
6/28/2013
8pm-10pm

The Keenan McKenzie Jazz band
6/29/2013
8pm-10pm

Call 919-251-9451 for reservations

Tuesday
* Well Cocktails $5 (well martinis & manhattans $7)

Wednesday
* Discount Bottled Wines (select list available for $5-$6 off)

Thursday
* $3 NC Drafts

Sunday
* Imperials $4 (Guinness and Boddington's, $4 Imperial Pints)

Wednesday, June 26th @ 7:00 pm

It's time to Cowboy Up and join us for yet another culinary delight. The cuisine of Chef Carrie Schleiffer confronts the beers with an outlaw spirit from Lonerider Brewing. Can they find common ground as the sun sets, or will it be a battle to see who wins out your taste buds?

1st Course - The “B(rie) L. T.”
Fried Brie, Applewood Smoked Bacon Lardons, Arugula, Tomato Coulis, Vincotto
Beer: "True Britt" ESB

2nd Course - Foie Gras Torchon with a Spiced Brioche Doughnut
Grilled Peach, Candied Orange Zest, Blackberry Sauce, Herb Salad
Beer: "The Preacher" Saison

3rd Course - Banana Leaf Wrapped Black Bass with a Hickory Smoked Corn Salsa
Cherry Tomato, Red Onion, Mango, Cilantro, Pasilla de Oaxaca, Avocado Crema, Crispy Plantain Chip
Beer: "Shotgun Betty" Hefeweizen

4th Course - Grilled Ribeye with a Smoked Chili Chocolate Glaze
Housemade Bacon Jalapeno Cornbread, Wilted Dandelion Greens, Pickled Red Onion, Herbs
Beer: "Sweet Josie" Brown Ale

5th Course - Salted Caramel Parfait
Lemon-Hops Sorbet, Chocolate-Chicory Sauce, Spent Grain Crisp
Beer: "Cowboy in Black" Black IPA


$45 per person. Call now for reservations, seating is limited and filling up fast!

3 course prix fixe menu, $20 per person. Call now for reservations.

1st Course

Chilled Watermelon Soup
Applewood Smoked Bacon Lardons, Shaved Red Onion, Cucumber, Lime Segments, Mint, Olive Oil

OR

Haricot Vert Salad with Fingerling Potatoes
Sunny Side Up Egg, Easter Egg Radishes, Goat Cheese, Toasted Cashews, Dijon Mustard Vinaigrette

2nd Course

Grilled Head-On Shrimp with Herbed Lemon Risotto
Asparagus, Roasted Red Pepper, Lemon Zest, Arugula, Cilantro, Chives

OR

Cocoa and Coffee Crusted Pork Tenderloin with a Cherry Red Wine Reduction
Sweet Potato Puree, Warm Savoy Cabbage with Bacon “Bits”, Ginger, Toasted Almonds

3rd Course

Meyer Lemon Blancmange
Poached Strawberries, Pickled Rhubarb, Roasted Almond Ice Cream, Lavender

OR

Warm Milk Chocolate Ganache
Dark Chocolate Terrine, Grapefruit, Rosemary Ice Cream, Milk Chocolate Crumble