Best Of Winner Menu

Irregardless Cafe 

Fried Calamari

squid 'flash fried crisp' tossed in an asian bbq sauce, garnished with sesame seeds and served with a fresh cole slaw.

Vidalhia Onion Pizza

flavorful caramelized onions, crème fraiche, cherry tomatoes, roasted garlic, gruyere & parmesan cheeses, arugula and basil served on a thin pizza crust.

Hummus

an irregardless classic served with pita and kalamata olives.

Vietnamese Rice Paper Spring Rolls

sautéed fresh seasonal vegetables wrapped in rice paper and served with spicy asian peanut sauce.

Artichoke Dip

a delicious dip of artichoke hearts, fennel, roasted garlic, red peppers, and parmesan, ricotta and blue cheeses baked and served with toasted pita.

Middle Eastern Platter

a trio of hummus, tabouli, and butterbean pâté served with toasted pita and kalamata olives. vg option with gluten free crackers.

Caesar Salad

fresh romaine lettuce tossed in irregardless' unique caesar dressing, topped with parmesan cheese and a large garlic croute.

Chef's Salad

a bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, sliced hard boiled egg grilled chicken breast, and sun flower seeds, served with a choice of dressing.

Warm Goat Cheese Salad

fresh local goat cheese, dusted with herbs and seared, served on baby greens tossed in a creamy shallot vinaigrette and topped with craisins and spicy walnuts.

Soba Tuna Salad

cold buckwheat soba noodles lightly tossed with oriental ginger soy marinade, served on baby greens topped with sesame crusted sliced pan seared tuna steak. garnished with wasabi mayonnaise and siracha hot sauce.

Irregardless Garden Salad

baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes, raisins and sunflower seeds, served with choice of dressing.

Quinoa Salad

quinoa, black beans and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa, pumpkin seeds and fried wonton strips. (gluten free without wontons).

Grilled Pear Salad

fresh pear lightly grilled and served sliced on baby greens tossed in a maytag bleu cheese dressing, topped with spiced walnuts.

Chicken

Shrimp

Steak

Avocado

Salmon

Seitan

Cauliflower Trio

caramelized, roasted and mashed cauliflower layered topped with an eggplant caponata and basil puree.

Sliders - 3 Mini Burgers

multi grain rolls: beef burgers topped with caramelized onions & cheddar cheese or black bean quinoa burgers topped with pico de gallo & guacamole (vegan). served with cole slaw.

Stuffed Cabbage Roll

steamed cabbage leaves rolled and filled with a savory rice, mixed with sauté yellow & green squashes, sweet potatoes, onion and garlic. oven baked in a sweet & sour tomato raisin sauce and served with fresh apple sauce.

Smoked Salmon Cakes

house smoked fresh salmon mixed with diced vegetables and herbs. griddled into petite cakes and served on parsnip puree, topped with lemon aioli and red onion jam.

Lamb "lollipops"

double chop lightly crusted with crushed walnuts, grilled to order, sliced and served on a red pepper aioli with home fried potatoes and braised sweet and sour red cabbage.

Mussels Provencal

fresh maine mussels steamed in a saffron, tomato, garlic broth, served with garlic croute.

Chile Rellenos

fresh poblano pepper stuffed with a spanish ratatouille rice placed atop a black bean cake and served on a roasted red tomato puree and balsamic reduction, topped with cream fraiche & smoked gouda. (vegan without toppings).

Spinach And Artichoke Lasagna

pasta sheets layered with spinach, artichoke hearts, parmesan, mozzarella, ricotta, blue and cream cheeses. served with an alfredo cream sauce and vegetable du jour.

Roasted Vegetable Polenta

herb roasted portabella mushrooms, squashes, carrots, onions, and peppers served over polenta cake with verde sauce and red pepper coulis.

Eggplant Moussaka

sliced eggplant, marinated in lemon tahini dressing, dredged in nutritional yeast and roasted, layered with oven roasted sliced yukon gold and nc sweet potatoes and marinara, and topped with a cashew nut tofu 'ricotta' cap. served with marinara and vegetable du jour.

Shepherd's Pie

casserole layered with spinach sautéed with garlic, sliced carrots steamed with pomegranate molasses, caramelized onions fennel & braised cabbage, mashed potatoes mixed with parsley bulgur wheat and diced tomatoes, topped with a short crust pastry, served with a miso gravy.

Pad Thai Noodles

an indonesian inspired rice noodles tossed with tofu seitan strips & vegetables in a tamarind, coconut milk broth with toasted peanuts.

Happy Bowl

fresh seasonal steamed vegetables & marinated silken tofu on a bowl of short grain brown rice & black turtle beans served with our tangy ginger carrot miso sauce.

Steak Au Poivre

beef medallion rolled in rainbow peppercorns, grilled and served with roast garlic mashed potatoes, vegetable du jour and a brandy demi glace.

Bbq Short Ribs

beef short ribs braised slow in a fresh mango bbq sauce, served with garlic mashed potatoes and vegetable du jour.

Open Faced Duck Ravioli

sliced charred duck breast and duck leg confit ragout layered on ravioli pasta, served on sweet potato fondue and topped with a cherry port reduction.

Penne Chicken

pan seared diced chicken breast tossed with penne pasta in a sherry cream sauce, diced tomato & shredded kale.

Morgan Street Chicken

fresh breast of chicken marinated in "irregardless" lemon tahini dressing, coated with crushed cashews & panko crumbs. topped with an herb compound butter & served with whole grain mustard sauce, roasted potatoes & sautéed spinach.

Chicken Pad Thai

indonesian inspired rice pasta tossed with sautéed diced chicken and vegetables in a tamarind coconut milk broth with toasted peanuts.

Shrimp & Grits

sautéed shrimp, tomato con casse, parmesan & cheddar grit cakes with a wild mushroom sherry cream sauce.

Seafood Linguini

shrimp, bay scallops and mussels sautéed and tossed with linguini pasta, in a clam, white wine and lobster butter sauce with diced tomatoes, onions and garlic, garnished with parmesan cheese.

Pan Roasted Salmon

farm raised salmon served on pistachio faro grain, parsnip puree and topped with olive-tomato gremolata, fried garlic chips and evo.

Mountain Trout

fresh nc trout pan-seared and served with mashed potatoes, wilted spinach, and fresh corn, red bell pepper and cilantro relish.

Paella

spanish dish of rice seasoned with baked marinated chicken wing sections, and topped with sautéed shrimp, mussels, & bay scallops. served with a mediterranean inspired tomato/saffron sauce, and topped with peas, and roasted red pepper slices.