Capital Club 16 - Raleigh, NC

seasonal farmer’s market selection

house cut yukon gold potato chips with traditional onion dip

on sourdough with dutch kettle apple jam

with wilted spinach, oven roasted tomatoes and crispy cheese grits cake with smoked paprika aioli

slow cooked brisket with juniper, cloves and planed horseradish root

assorted local cheeses served with pecan pick-ups, seasonal fruit, nc honey and bread

the original berliner street fare. grilled and sliced bratwurst in a tomato curry sauce with fries

with traditional mustards and marinated german salads

with dipping aiolis

with shaved parmesan and lemon-pepper dressing

frisee and bibb on potato pancake with goat cheese, crispy apples, nc cucumbers and radishes, onion confit, crispy parsnips and rosemary-maple vinaigrette

chopped spinach, zucchini, crooked neck squash, chick peas, grape tomatoes, avocado, red onion and carrot ginger dressing

greek salad with feta, olives, roasted butternut and acorn squash, oven dried tomatoes, caramelized onions, and creamy greek dressing

slab bacon, boiled egg, oven dried tomatoes, caramelized onions, and sweet bonnie’s blue cheese dressing

house roasted turkey, smoked ham, bacon, hard boiled egg, cheddar, and provolone over market greens, and house sherry-thyme vinaigrette dressing

vermont cheddar, butter lettuce, spinach, tomato, avocado, red onion, golden beets and paprika aioli on french country bread

with provolone and avocado. served with house made ranch

melted brie, gouda, baby spinach, winter crisp apple, caramelized onion, sunflower seeds and a side of honey mustard aioli

lightly breaded pork cutlet, lettuce, tomato, pickle and lemon caper aioli

hand cranked and ground brisket, chuck and sirloin. add cheese, caramelized onions, mushrooms, or pimento cheese $1 each, bacon or ‘golden buck’ style $1.50

seasonal vegetable plate. varies daily

pan seared and oven roasted seasonal vegetables over herbed brown rice topped with fried egg and served with a side of sweet and spicy paprika dressing

quinoa on braised kale with cranberries, leeks, utternut and acorn squash, sage, pecan pick-ups and sweet potato maple puree

our blend of vermont white cheddar, gouda and jarlsberg. served with a side of market greens and fruit

free range chicken breast with black forest ham and melted provolone over hand cut spaetzle, button mushrooms and marsala oven roasted tomato sauce

ny strip steak with handcut fries, cabernet mushroom demi sauce, oven roasted tomatoes and basted egg. served with a side salad

mixed grilled sausages, smoked pork chop, griddled pork belly with sauerkraut, handcut spaetzle and gravy, sautéed apples and house mustards

choice of any two sausages and griddled belly over sauerkraut and mashed potatoes with traditional german mustards

with oatmeal crust and creme anglaise

smoothly blended vanilla ice cream with chocolate plus cream cookies, cinnamon whipped cream topped with a house-bourbon cherry

with shot of bourbon on side

videri dark chocolate brownie and hot fudge with vanilla ice cream rolled in grandma wolf’s english style toffee

with fresh berry or videri fudge sauce. served a la mode