Second Empire Restaurant & Tavern

06/17/2026

New menu items!!

HERB ROASTED BELL & EVANS CHICKEN BREAST

potato gnocchi & roasted plum tomatoes, basil pesto, artichokes, braised escarole, zucchini, cucumber & carrot salad, eggplant & saffron jus

GRILLED AUSTRALIAN LAMB RACK

grilled corn & tomato risotto, cotija cheese, grilled asparagus, wilted spinach, chimichurri, jicama & radish salad, poblano port wine sauce

CITRUS & OREGANO GRILLED BEELER FARMS PORK RIB CHOP

rustic fingerling potato & roasted butternut squash, bacon, asian braised tuscan kale, melted leeks, balsamic & carob molasses sauce


ROASTED PENNSYLVANIA FIVE SPICE DUCK BREAST

broccoli & zucchini summer casserole, chorizo, rutabaga puree, spicy mushroom salad, hearts of palm, gold beet agave sauce

GRILLED EMPIRE BLACK ANGUS RIBEYE

creamy sweet pickle & ricotta cheese polenta, pancetta, shish*to peppers, ratatouille, roasted broccolini, pineapple slaw, 330 steak sauce

06/10/2026

New Menu Items!

FIRST COURSES

WARM DUCK CONFIT & BLACK-EYED PEA SALAD
pimiento cheese & cabbage pupusa, yellow tomato, corn, hearts of palm, arugula, crème fraiche & dijon mustard dressing

CAJUN SEASONED GEORGIA QUAIL
creamy yukon gold potatoes & roasted shallots, sunchoke puree, pear salad, tuscan kale, green peppercorn & leek jus

COLORADO LAMB LOIN CARPACCIO PLATE
provençal bean salad, chickpeas, cannellini beans, haricot verts, cauliflower puree, saffron caper mayo sauce, focaccia bread

SMOKED TROUT & BRAISED SPANISH RABBIT SALAD
cantaloupe & charred asparagus, blueberries, gem lettuce, cucumber, roasted pine nuts, radish, avocado thai basil dressing

PAN FRIED BLACK TIGER SHRIMP & PEPSI COLA BRAISED PORK BELLY
creamy sweet pickle & ricotta polenta, grilled Asian eggplant, shaved fennel salad, chickpeas, anchovy roasted red pepper sauce


ENTRÉES
CITRUS & LATIN SEASONED SWORDFISH
creamy yukon potatoes & saffron, bacon, tapenade, spaghetti squash, haricot verts, spinach & egg salad, roasted garlic & golden raisin jus

DIJON MUSTARD & HERB GRILLED SCOTTISH “BAKKAFROST” SALMON
brown rice & chorizo stuffed zucchini, almonds, cauliflower puree, collard greens, fennel salad, roasted tomatillo & port jus

PAN-ROASTED NEW BEDFORD SEA SCALLOPS
citrus sunchoke & cannellini bean puree, bok choy, fried green tomato, sweet potato, snow pea sauté, curry corn sauce

05/12/2026

La Pelle Winery 2023 Vintage Release Dinner

Second Empire is excited to host winemaker Miguel Luna with his newest vintage release of outstanding Napa Valley wines. Chef Daniel Schurr has prepared an exciting menu to pair with La Pelle's delicious wines.

Date: June 3rd

Time: 6:00 PM

Location: 330 Hillsborough Street, Raleigh

Cost: $220 per person, all inclusive

Call today to reserve your spot!

919-829-3663

05/05/2026

Tuscan Wine Dinner

We invite you to join us for a wine dinner featuring wines of Tuscany. Chef Daniel Schurr has planned a stunning five course menu, paired with wines from Marzocco di Poppiano. We hope you can join us for this special evening.

June 18, 6pm

$245 per person, all inclusive

Call today to reserve your spot!

919-829-3663

04/01/2026

02/04/2026

New Menu Items

MOROCCAN SEASONED BELL & EVANS CHICKEN BREAST
spanish bomba rice & vegetables, chorizo, wilted spinach, haricot verts, beets & walnut salad, anchovy & tomato butter sauce

ROASTED AUSTRALIAN LAMB RACK*
sweet potato & collard green gratin, roasted cauliflower, oyster mushrooms, turnip puree, caramelized prune & balsamic sauce

GRILLED BEELER FARMS PORK CHOP*
red quinoa & buckwheat pilaf, almonds, rutabaga, roasted spaghetti squash, black eyed pea salad, roasted poblano & pineapple sauce

ROASTED FIVE SPICED DUCK BREAST*
fingerling potatoes & duck confit mashed potatoes, bok choy, ratatouille, brussels sprouts salad, dried cherry port jus

GRILLED EMPIRE BLACK ANGUS RIBEYE*
creamy hominy & chorizo, roasted asparagus, braised napa cabbage, roasted butternut squash salad, 330 steak sauce

02/03/2026

On rare occasions, the long history of Bordeaux arrives at a table here in Raleigh.

We are pleased to announce a premier collaboration with DRINK: an intimate dinner featuring the legendary First Growth estate, Château Mouton Rothschild.

To guide us through these extraordinary vintages, we are honored to welcome Dewey Markham III, Export Manager at Baron Philippe de Rothschild. Mr. Markham’s deep expertise offers a unique window into the heritage and terroir of Pauillac, making this as much a masterclass as it is a dining experience.

The Evening Details:
• When: Tuesday, February 24, 2026 | 6:30 PM
• Where: Second Empire Restaurant & Tavern
• The Setting: Strictly limited to 24 guests to ensure an intimate and conversational atmosphere.
• The Investment: $448.88 per guest (inclusive of tax and 20% gratuity).

In addition to the curated pairings, a very limited allocation of Château Mouton Rothschild wines will be available for private acquisition on the evening of the event.

Reservations: Given the highly limited nature of this 24-seat engagement, we expect the table to fill quickly. Please reply directly to this email or call 919. 829.3663 to secure your place.

We look forward to sharing this extraordinary wine with you.

FIRST COURSE

PAN-ROASTED SONOMA COUNTY FOIE GRAS
green lentil & butternut squash cake, carrot puree, roasted pear salad, balsamic & blueberry reduction

Château Chartreuse de Coutet, Sauternes `22

SECOND COURSE
ROASTED PORK SHOULDER & LAMB CREPINETTE
creamy hominy & leek ragout, dried apples, Tuscan kale, roasted spaghetti squash, dried cherry port jus

Château Clerc Milon, Pauillac `08

THIRD COURSE
PEPSI-COLA BRAISED “BEELER FARMS” PORK BELLY
sauteed cannellini beans & oyster mushrooms, black currant ricotta gnudi, brussels sprout slaw, poblano pineapple

Château d’Armailhac, Pauillac `04

FOURTH COURSE
BELL & EVANS CHICKEN BALLOTINE
puff pastry vol-au-vent, duck confit, wilted spinach, creamy saffron rice, anchovy tomato butter

Château Le Petit Mouton Rothschild, Pauillac `10

FIFTH COURSE
STAR ANISE & DRIED CHERRY BRAISED BEEF SHORT RIB
roasted broccoli & caper risotto, asian style collards, celery root salad, natural jus
Château Mouton Rothschild, Pauillac `06
Château Mouton Rothschild, Pauillac `14

01/29/2026

New menu items

FIRST COURSES

DUCK CONFIT & TOFU STEAK SALAD
kabocha squash puree, shiitake mushrooms, grape tomatoes, aleppo pepper, leeks, sesame seeds, charred scallion & red miso dressing $19

STEAMED LOBSTER & GRILLED FINGERLING POTATO SALAD
hearts of palm, shaved brussels sprouts, bacon, frisse, pumpkin seeds, marinated savoy cabbage, turmeric tahini dressing $20

ROASTED BELL & EVANS CHICKEN BALLOTINE SALAD
savory mousseline, lamb, spinach, mushrooms, warm polenta & fennel salad, chickpeas, feta cheese, treviso, anchovy parmesan lemon sauce $18

CRISPY BEELER FARMS “PEPSI COLA” BRAISED PORK BELLY
creamy cannellini beans & butternut squash, ricotta cheese gnudi, spinach, roasted tomato salad, grain mustard cream $19

KING PRAWNS & PRINCE EDWARD ISLAND MUSSELS
black forbidden rice & mung beans, bok choy, fennel, sweet potato, plum tomatoes, seaweed, curry coconut lemongrass jus $19


ENTRÉES

SAUTEED CAJUN SEASONED GROUPER*
herb roasted yukon gold potatoes, Asian braised collards, cauliflower & corn salad, carrot puree, roasted eggplant & bell pepper jus $39

CITRUS & HERB GRILLED SCOTTISH “BAKKAFROST” SALMON*
creamy roasted butternut squash & pumpkin seed risotto, bacon, tuscan kale, cucumber egg salad, pistachios, red miso celery root jus $37

PAN-ROASTED NEW BEDFORD SEA SCALLOPS*
crispy green lentil & mushroom patty, braised red cabbage, leek ragout, spicy napa cabbage salad, orange rutabaga sauce $45

10/23/2025

Pan-roasted New Bedford Sea Scallops

Potato gnocchi and roasted leeks, shiitake mushrooms, curry scented cauliflower puree, bok choy, pineapple and smoked bacon slaw, Aleppo honey port wine jus

10/21/2025

Five Spiced Duck Breast

Wild rice & dried cranberry casserole, rutabaga puree, butternut squash fennel orange salad, port wine grain mustard sauce