Northside Bistro Raleigh

Fresh mango, chile, and lime puree shaken with Svedka vodka and strained

Two large classic, delicious meatballs made daily, simmered in fresh marinara sauce. Served in a cast iron skillet, topped with melted mozzarella, a scoop of cracked black pepper, Calabrian Chile-studded ricotta cheese, and toasted garlic bread.

Fork-tender slowly braised beef, fresh herbs, Wisconsin cheddar, and sweet and sour red onions all encased in a crispy dumpling wrapper. Served over a creamy horseradish and cracked pepper sauce.

Blend of delicious baby organic lettuce from Kalera farms along with roasted red peppers, pickled rainbow carrots, and candied cashews, tossed in a fresh Lemon vinaigrette. Add Crumbled Blue Cheese or Goat Cheese +$2

Focaccia toast with melted imported Brie cheese topped with chopped crispy Brussel sprouts, smoked bacon, and caramelized onion. Drizzled with balsamic reduction and garnished with baby arugula and roasted red pepper salad.

Tender quartered artichoke hearts marinated in Italian seasonings and imported olive oil, dusted lightly with corn starch and flash-fried. Served over a whipped Ricotta cheese flavored with fresh basil and a hint of calabrian chiles along with a side of marinara sauce.

Cured in-house for 24 hours, then confited overnight before being flash-fried, and topped with a Thai chili, orange, and toasted garlic drizzle. Becoming a crowd favorite from the menu.

Caramelized white and red onions sautéed with garlic and diced shallots. Seasoned with fresh thyme and Herbs De Provence, deglazed with white wine, simmered in a rich veal and chicken stock, served in a traditional crock topped with toasted bread, gratinéed Swiss cheese, and fresh scallions.

Charred tender marinated octopus, served over crispy papas bravas and finished with crumbled Queso fresco, chipotle aioli, and finished with a fresh herb olive oil.

Large mushroom caps stuffed with a creamy and delicious Italian sausage stuffing featuring baby spinach and roasted red peppers, all roasted and served in a cast iron skillet and finished with melted fontina cheese sauce.

A crisp romaine heart split down the middle then topped with homemade Caesar dressing freshly grated grana padano, cracked black pepper, and toasted bread crumble. Fresh White Anchovy added upon request (no charge)

Oven-roasted tomatoes, simmered in vegetable broth with Italian herbs, all blended smooth and finished with reduced cream, Parmesan cheese, and fresh Basil served with mini Grilled cheese croutons.

Kalera farms baby lettuce tossed in a fresh lemon vinaigrette with poached asparagus, roasted red peppers, and roasted beets. Topped with a warm medallion of lightly breaded goat cheese.

Tender center cut Filet Mignon, pan-seared in brown butter with garlic cloves and fresh thyme, topped with creamy mushroom duxelles. Then wrapped in buttery flakey puff pastry, roasted in the oven to perfection before being served with truffled duchesse potatoes and sautéed garlicky spinach. Topped with a veal reduction and a drizzle of truffle cream.

Fresh Atlantic salmon fillet is roasted and served directly on a cedar plank along with a mix of roasted butternut squash, Yukon gold potatoes, braised kale, and sundried cranberries tossed with toasted fall spices, shallots, and sherry wine. The salmon will be topped with a touch of saffron and dill butter sauce.

Two duck legs that are first cured for 24 hours then slow-cooked overnight until fork-tender. Served with a classic Forestier sauce with sundried tomatoes, mixed mushrooms, diced prosciutto, in a Maderia wine sauce. Served with roasted garlic whipped potatoes and roasted broccoli.

Sashimi grade yellow fin tuna blackened and served rare then brushed with a teriyaki and ginger glaze. Served with steamed jasmine rice and Asian style crispy broccoli garnished with soy sauce, wasabi, and pickled ginger.

Ground beef and pork sautéed with finely diced mirepoix, deglazed with white wine and simmered with a fresh tomato sauce seasoned with a touch of crushed red pepper flakes and grated nutmeg. Finished with a touch of cream, fresh basil, and parmesan cheese.

Hand-picked Diver Sea Scallops pan-seared in clarified butter and served around homemade ribbons of fresh pasta tossed in a Parmesan cream sauce with baby spinach. Topped with toasted breadcrumbs, and then the scallops will be finished with a Gran Marnier and mandarin orange reduction.

Thinly pounded Pork tenderloin sautéed with garlic and shallots then deglazed with white wine. Topped with sautéed baby spinach and melted Fontina cheese simmered in a lemon and caper butter sauce. Topped with crispy Imported Prosciutto. Served with creamy garlic whipped potatoes and sautéed French green beans.

Diced beef tenderloin seared in a Cast Iron skillet then sautéed with mixed roasted mushrooms, garlic, and shallots, deglazed with Sherry wine and a light Truffle cream sauce tossed with wilted baby spinach, caramelized Yukon gold Potato Gnocchi, and grated Parmesan cheese.

Fork-tender lightly smoked Sterling Silver Short Ribs slow-cooked in an aromatic beef stock served over creamy smoked gouda grits. Garnished with roasted asparagus, all topped with an "NC BBQ" inspired veal reduction.

Blackened sushi-grade Tuna sliced thinly and served rare over a mix of Napa cabbage, red cabbage, pickled rainbow carrots, and chopped romaine lettuce tossed with a sprinkle of Tuxedo sesame seeds and crispy noodles.

Shaved Brussel sprouts, diced roasted butternut squash, sliced fresh apples, and sundried cranberries all tossed in a warm apple cider vinaigrette and finished with grated brie cheese.

Melted Fontina cheese fondue with Italian herbs, garlic confit, finished with a touch of Calabrian Peppers on top served with garlic toast bread.

Flavorful finely ground Sterling Silver chuck pressed into a cast iron skillet to lock in all the delicious flavors. Served on a Toasted Brioche bun, with Bibb lettuce, fresh tomatoes, dill pickle chips and a Dijon aioli. Served with Rosemary, Parmesan, and Sea salt fries. Add Cheese, Bacon, Sauteed Mushrooms, Sauteed Onions $1.50 each

Fresh North Atlantic Salmon fillet lightly blackened and topped with blistered seasoned cherry tomatoes, fresh basil, melted fresh mozzarella pearls and a balsamic reduction. Served with steamed Jasmine rice and roasted vegetables.

Two all-natural chicken breasts that are first cured for 24 hours then slow-cooked overnight until fork-tender. Served with a classic Forestier sauce with sundried tomatoes, mixed mushrooms, diced prosciutto, in a Maderia wine sauce. Served with roasted garlic whipped potatoes and roasted broccoli.

Ground beef and pork sauteed with finely diced mirepoix, deglazed with white wine and simmered with a fresh tomato sauce seasoned with a touch of crushed red pepper flakes and grated nutmeg. All tossed with our fresh-made potato gnocchi garnished with fresh basil, and Parmesan cheese.

Delicious homemade Beef and Pork meatballs simmered in Marinara sauce and on a toasted garlic hoagie roll with melted Mozzarella cheese and fresh basil. Served with crispy Parmesan, rosemary, and sea salt fries.

USDA Prime hand-cut NY strip steak seared in a cast iron skillet then topped with toasted peppercorns and shallots in a classic au poivre sauce. Finished with imported brandy. Served with crispy rosemary, Parmesan, and sea salt fries.

Smoked bacon, caramelized onions, and Swiss cheese baked into a delicious savory custard on a homemade light and flakey crust. Garnished with a mini side Caesar or Bistro salad.

Hand-picked diver sea scallops pan-seared and served with jasmine rice and roasted garlic broccoli florets. All drizzled with a Gran Mariner cream sauce.

Caramelized onions, grilled bell peppers, fork-tender braised beef short ribs all glazed in our Fajita sauce and served on grilled flour tortillas with lettuce, tomatoes, and Queso fresco. Served with warm tortilla chips and homemade salsa.

Sauteed black tiger shrimp, crispy broccoli florets, roasted mushroom medley, and roasted red peppers all sauteed and glazed in a sweet and spicy teriyaki glaze. Served over steamed jasmine rice.