The Irregardless Cafe & Catering

Spanish inspired open face omelet broiled with fresh tomatoes, avocados, basil, scallions & cheddar cheese. Served with home fries.

Egg omelet cooked to order and filled with sauté local oyster mushrooms, onions, garlic, spinach, and goat cheese. Served with home fries.

Fresh back fin Crab meat and sea Scallops in a light bechamel sauce, with sautéed shrimp. Served with home fries.

Fresh scrambled eggs with cheddar cheese. Served with turkey sausage, home fries, and applesauce.

Three egg omelet cooked to order and filled with cheddar cheese, sautéed mushrooms & onions. Served with home fries.

Omelet filled with sautéed spinach, fresh tomatoes, basil and cream, cheddar, feta, and romano Cheeses, and served with home fries.

Scratch wheat cakes with choice of plain, fresh blueberries, strawberry jam, or chocolate chips.

Fresh challah bread soaked in a spiced egg custard and browned on the griddle to order.

Thick Belgian waffles topped with fresh fruit & your choice of yogurt, whipped cream or vanilla ice cream.

Fresh sliced bananas, shredded coconut & toasted walnuts in our house wheat batter. Griddled and served with butter & syrup.

Half size portion for the kids.

Three fresh crepes filled with an orange zest, fresh farmers cheese & griddled to order. Topped with sour cream. Served with applesauce & home fries.

Rice flour, eggs, and soy milk batter. cooked in a separate Belgian waffle iron. served with fresh fruit and choice of yogurt, whipped cream, or vanilla ice cream.

Fresh turkey breast, lightly brined, and smoked in-house. Griddled to order. no sulfites.

Includes fresh green and orange melons, red grapes, pineapple.

Fresh salmon smoked in-house with dill, salt, and lemon. Chilled, sliced served with an everything bagel, capers, and red onions, cream cheese, lettuce, tomato, and cream cheese. Served with home fries.

Fresh crab cake griddled and set on a toasted english muffin with poached eggs, and fresh hollandaise sauce. Served with home fries. Steak and eggs – grilled skirt steak sliced and served with eggs over easy, and home fries.

Sauté shrimp served on a bowl of cheddar grits. Topped with sherry cream sauce, diced tomato, scallions, and parmesan cheese.

Farm raised salmon grilled to order. Served with crispy quinoa cake, sautéed spinach, and wild mushroom sherry cream sauce.

Angus Beef burger grilled to order and served on brioche roll with caramelized onions, cheddar cheese, lettuce, tomato, and a sunny side egg. Served with home fries.

Fresh chicken cutlet marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with potatoes and spinach.

Firm tofu marinated in a soy/molasses and smoked in-house. Served on grilled rye bread with sweet & sour braised red cabbage and vegan 1000 island dressing. Served with home fries.

Two sunny side eggs served on corn tortillas with black beans, cheddar cheese, pico de gallo & guacamole.

Black beans, quinoa burger; served on homemade whole wheat bread with chipotle aioli, guacamole, & pico de gallo. Served with home fries.

Flour tortilla folded and filled with scrambled tofu, black beans, pico de gallo guacamole. Served with home fries.

Soft tofu sautés with onions, bell peppers, spinach, diced tomatoes, avocado, asparagus, basil, nutritional yeast, & turmeric. Served with home fries.

Fresh vegetables sauté with jalapeno peppers and served over potatoes. Served with poached eggs, or scrambled tofu for a vegan option.

House smoked beef brisket on potato hash. Served topped with two poached eggs and sweet & sour red cabbage.

Quinoa, black beans, and diced sweet potatoes tossed in a light vinaigrette served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.

The chopped bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, hard-boiled egg. and sunflower seeds. Your choice of dressing.

Thick sliced house smoked salmon served on potato hash with two poached eggs and hollandaise sauce. Served with wilted spinach.

Egg tart made with fresh stuff from our garden. Ask your server what we are making this morning. Comes with home fries.

Parsnips, golden beets, sweet potatoes and butternut squash served with arugula, feta and a fried egg.

Spinach, avocado, and beef bacon folded into an all egg white omelet with mozzarella cheese. Served with home fries.Gluten Free.

Housemade flatbread with a black bean spread, topped with onions, tomatoes, feta, arugula and 2 sunny side up eggs.

Please ask your server for today’s choices.

Flavorful caramelized onions, cherry tomatoes, basil pesto served on a thin pizza crust topped with melted mozzarella.

An Irregardless classic: pureed garbanzo beans with tahini, garlic and spices served with toasted pita.

Hummus, tabouli and butter bean pate, Greek olives and grilled pita wedges vegan.

Crisp, baby Asian greens tossed with lettuce, cabbage, celery, onions, cucumbers, raisins and sunflower seeds. Served with lemon tahini dressing.

Fresh goat cheese, dusted with herbed and griddled. Set atop mixed greens tossed with a creamy shallot vinaigrette. Garnished with sweet spicy toasted pecans and craisins.

Our special well-fed Garden grown buttercrunch lettuce topped with strawberries avocado, toasted cashews and a mango drizzle with a creamy goat cheese dressing.

Quinoa, black beans and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.

Mixed greens tossed with raspberry vinaigrette, topped with sliced orange sections, avocado, strawberries and blackened shrimp.

Copped bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, hard-boiled egg and sunflower seeds, served with a choice of dressing.

Homemade whole wheat bread layered with avocado spread, sautéed mushrooms & onions, sliced tomatoes, egg omelet and finished under the broiler with melted mozzarella cheese.

Fresh pita bread folded with sliced avocado, cucumber, tomatoes, white cheddar, lemon tahini, and spring mix.

Lentils, black beans, & quinoa grain, southwestern spices, served on a multi-grain roll with pico de gallo, guacamole and a chipotle aioli.

Beef burger grilled to order and topped with cheddar cheese and caramelized onions, set on a toasted brioche knot. Served with mayo, lettuce, tomato

Our famous Fish Cake made with grilled salmon, shrimp, and scallops. Spiced with dry mustard, and fresh anchovies. Served on brioche knot with lettuce, tomato, and lemon remoulade.

Grilled marinated breast of chicken layered with roasted red pepper, avocado & Mozzarella cheese. Set on homemade focaccia bread with lettuce, tomato, and fresh basil pesto. Served with choice of side.

Middle Eastern inspired favorite blending cooked chickpeas with herbs & spices. Fried crisp into small balls, and served wrapped in pita bread with lemon tahini, lettuce, and marinated cabbage. Served with Israeli Salad (fresh chopped tomatoes, cucumbers, parsley, lemon, and olive oil.

Fresh chicken steamed with celery seeds and cut into chunks, combined with diced celery, bell peppers, dijon mustard, mayonnaise, and spices, served on toasted brioche knot with lettuce and tomato.

Sliced home smoked turkey breast with sweet & sour red wine braised red cabbage, served on grilled rye bread with 1000 island dressing and melted Swiss cheese. Or you may substitute seitan for a vegetarian option.

Sauté shrimp served on a bowl of cheddar grits. Topped with sherry cream sauce, diced tomato, scallions, and parmesan cheese.

Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato purée and balsamic reduction. Topped with crème fraiche and smoked gouda vegan without the toppings.

Local oyster mushrooms served over stone ground polenta with sautéed spinach and carrots served with a red pepper coulis.

Fresh chicken cutlet marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with potatoes and spinach.

Farm raised salmon grilled to order. Served with crispy quinoa cake, sautéed spinach, and wild mushroom sherry cream sauce.

An all-time irregardless favorite vegetarian entrée; greek inspired dish layering phyllo pastry around a mixture of spinach, sautéed onions, garlic, romano, parmesan & feta cheeses. Baked and served with mixed vegetables.

Egg tart made with chef’s choice of vegetables and cheeses on a house made a crust. Ask for today’s selection. Comes with fries.

Zucchini noodles served with a vegan bolognese sauce and garnished with vegan cashew parmesan and fresh basil.

Filet breast of chicken wrapped in phyllo pastry with a flavorful spinach filling mixed with herbs, sautéed onions, ricotta, romano and cream cheeses. Baked golden brown and served with a lemon cream sauce and mixed vegetables.

Oyster mushrooms dredged in cornmeal, deep fried and served on a hoagie roll with lettuce, tomato and a chipotle aioli. Comes with a choice of side.

Baked portobello caps stuffed with spinach and tofu “ricotta.” Served with marinara and roasted lemon broccoli.Gluten Free

Ravioli served with sautéed spinach and tossed with a champagne wild mushroom sauce.

An Irregardless classic: a purée of chickpeas with tahini, garlic, and spices, served with grilled pita. - Pita may be substituted with gluten-free crackers.

A trio of hummus, tabouli and a spicy butterbean pâté served with grilled pita and kalamata olives.

Fresh falafels a fried blend of chickpeas and spices following an old Israeli recipe served with tabouli, hummus, lemon tahini and grilled pita.

Crab meat combined with herbs spices and lots of cheese. Served hot with warm pita points for dipping.

Squid ‘flash fried crisp’ tossed in an Asian BBQ sauce, garnished with sesame seeds and served with cole slaw.

Housemade flatbread served with an assortment of ingredients based on whim and what is available from our garden and local markets. Please ask your server what this pizza is today.

Three corn masa dough empanadas filled with sautéed onions, zucchini, tomatoes, fresh mozzarella and a hint of jalapeño. Deep fried and served with tomatillo salsa.

Fresh cut potatoes marinated in sauerkraut juice and brine for a vinegar and salt flavor. Double fried and served with a side of garlic aioli not vegan and balsamic glaze.

Mixed greens with diced tomatoes, cucumbers, kalamata olives, red onions, feta cheese, and a red wine vinaigrette. Vegan without feta.

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

Fresh local goat cheese, dusted with cornmeal and seared on the grill. Served on baby greens tossed in a creamy shallot vinaigrette and topped with craisins and spicy walnuts.

Mixed greens tossed with a raspberry vinaigrette and topped with sliced orange sections, avocado, strawberries and blackened shrimp.

A bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, raisins and sunflower seeds chopped together and served with a choice of dressing on the side. Vegan without feta.

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.

Stacked salad layering sliced avocado, oranges, quinoa tossed with fresh tomatoes, cucumbers, and parsley and mashed sweet potatoes. Served on an orange vinaigrette and garnished with red bell pepper.

Sliced roasted duck breast served over a spinach and potato hash with an orange wine sauce.

Pan fried penne tossed with oyster mushrooms, green onions and white wine. Garnished with parmesan cheese.

Mussels sautéed in shell with roasted tomatoes, white wine, lobster butter and garnished with basil. Served with our excellent french fries.Gluten Free.

Two small chops marinated in thyme and rosemary. Served on a bed of warm farro salad and garnished with green onion and feta. - Farro may be substituted with lentils as a gluten free option.

Seared cakes of shrimp, scallops, salmon, anchovies and other seasonal fish served on a bed of mixed greens, red onions and sliced black olives with an anchovie caper sauce.

Chicken skewer marinated in lemon tahini and a vegetable kabob red onion, zucchini, yellow squash and bell pepper grilled over an open flame. Served with grilled pita, hummus and tahini. Pita maybe substituted with gluten free crackers.

Rosemary marinated beef skewer grilled over an open flame. Served with a vegetable kabob of red onion, bell pepper, zucchini and yellow squash and a soy teriyaki sauce. Comes with beluga lentils.Gluten Free.

Chicken wings marinated and dry rubbed with spices. Served with carrots, celery and a blue cheese sauce.Gluten Free.

Black, navy, and kidney beans slow cooked with onions, peppers, and spices. Served on pesto penne. Topped with fresh pico de gallo. Pasta may be substituted with quinoa as a gluten free option.

Zucchini noodles served with a vegan “bolognese” sauce and garnished with vegan cashew “parmesan” and fresh basil.

Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato puree and balsamic reduction. Topped with crème fraiche and smoked gouda vegan without the toppings.

An assortment of vegetables, the selection of which and preparation will depend on what is available from our garden and local markets. Please ask your server what we are fixing today.

This is one of the few dishes served today that we also served in 1975. It is a greek inspired mixture of spinach, feta, and sautéed onions wrapped in phyllo and baked. Served with a lemon cream sauce and vegetables.

Roasted zucchini, yellow squash, butternut squash, and carrots mixed with tofu, wrapped in phyllo and baked until golden. Served with marinara sauce and vegetables.

An individual pie filled with layers of potatoes, carrots, spinach, onions and rosemary. Wrapped in a short crust pastry and served with a miso gravy. Comes with beluga lentils.

Wild local mushrooms served over stone ground polenta with sautéed spinach and carrots served with a red pepper coulis.

Potato cake and portobello mushrooms stacked on a bed of sautéed arugula, carrots and beets. Garnished with a drizzle of jalapeno coulis and balsamic glaze.

Seared duck breast sliced and served over a bed of beluga lentils and topped with a hoisin sauce and a ginger carrot coulis. Comes with sauteed bok choi.

Spanish dish of saffron rice with baked marinated chicken wings, sauteed shrimp, mussels, and bay scallops. Served with peas, roasted red pepper slices and a Mediterranean inspired tomato seafood sauce.

Fresh poached salmon served on a crispy quinoa cake with asparagus and a lemon butter sauce.

Skirt steak grilled to order and served with a mustard sauce made from the recipe of the once famous Restaurant Florent of the meat packing district the former chef is a friend. Comes with the best french fries in Raleigh.

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.

Sautéed shrimp, roasted tomatoes and parmesan served on a cheddar grit cake with a wild mushroom sherry cream sauce.

Fresh pounded breast of chicken marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with a warm farro salad and broccoli.

In the early 1970s, Arthur worked in a kitchen in Venice. At the end of the night, the staff would sit down and eat together, preparing whatever was on hand. This was usually scorched pasta having been cooked a second time with pesto, some parmesan, some arugula, some chicken. This is that dish. It is not your normal pasta. A tofu cutlet may be substituted for chicken.

Grass fed filet mignon grilled to order and served with a wild mushroom ragout, cabernet sauce, grilled asparagus and mashed potatoes.

Six shrimp dusted with flour, deep fried and stuffed with baked crab meat. Served with a lemon butter sauce.

Housemade flatbread topped with pesto, roasted zucchini, yellow squash, black olives and feta cheese.

Seabass filet served with a black bean cake, roasted beet puree and sautéed arugula. Topped with a buerre blanc.

This week we have roasted cauliflower, portobello mushroom, broccoli and sweet potato served with a black bean cake.Gluten Free.