Filet Mignon – Bolt

As I was browsing numerous restaurants for Restaurant Week in the Triangle, I came across Bolt and found it intriguing. First, I thought of Bolt, the dog/movie:

Of course, the menu was appealing too. I especially loved the fact that this place allows FOUR dishes, instead of the typical THREE-course meal that all the other participating restaurants were offering, for the SAME PRICE ($30)!


Started off with the Jumbo Lump Crab Cake (Maryland style crab cake with guacamole and homemade remoulade) and absolutely loved it! Soft, delicious, and the remoulade sauce that it sits on top of goes perfectly with the crab cake. The guacamole is light and refreshing, a nice contrast to the dense, warm crab cake. Moreover, true to its name, this is the largest crab cake I’ve ever had (usually crab cakes are small). The yellow bag holds half a lemon that prevents the seeds from falling out as the lemon is squeezed, and it also serves as a nice decoration piece for presentation. Only issue was that it seemed unusual that my table only received one appetizer in total. Typically, each person receives one dish from each section of the menu. 


Seafood Gumbo up next! Gumbo is a medley of flavors, and this one is no exception! Trying to identify all the different components is like trying to identify all the marshmallows in a bowl of Lucky Charms cereal, except unlike marshmallows, each ingredient tastes unique! Although I expected more seafood, I still enjoyed this dish, especially the okra.


Short Ribs are nice and juicy, but it’s presented like a rack of lamb. With so much sauce all over the dish, it’s easy for things to become messy very quickly. Definitely not the most practical presentation, but the taste makes up for it. It’d be nice if this dish came with a little more polenta because it goes well with the meat and sauce. You can taste the cheese in the polenta, but it’s not overwhelmingly cheesy.IMG_9541

The Filet Mignon is about the size of a fist and comes with far too many lyonnaise potatoes. I guess steakhouses always like to give a ridiculous amount of potatoes to make you full, giving the illusion that the tiny piece of steak is a satisfying portion. The piece I had was actually a decent size, and though it could have been a bit more tender, I was still happy with its flavors.


The Mixed Berries Sabayon is something I’ve never had before. It’s a light and airy, mousse-like custard dessert with assorted fruit on top. It’s different and not very sweet, unlike most American desserts. I preferred the other dessert option much more. According to Google (what would we do without Google??!), it’s an Italian dessert made with egg yolks, sugar, and sweet wine and can be either a dessert or a beverage. In France, it’s known as Sabayon, while the Italian name is Zabaione.IMG_9548

The Homemade Banana Bread Pudding with Caramel Sauce is much warmer than I imagined it to be, and I love it!  Highly recommend. Unfortunately, the liquidy nature of the caramel made it quite challenging to capture a decent photo of the bread pudding. This depiction does not do it justice.

Overall, the food is excellent. It’s a classy place with great decor, though it somewhat reminds me of a modern Asian restaurant instead of an American restaurant. The bathroom (one person per bathroom) is spacious and very clean. If you’re coming for dinner from a different city, be aware of commute hour traffic because it’s awful! Parking is also a pain because this place is located in downtown Raleigh. The staff is attentive and checks in frequently, but a little TOO frequently. I felt like the waitress was ALWAYS there every time I turned around! She kept having to interrupt our conversations in order to ask how we were doing, and this happened throughout the entire meal. I know you’re just trying to do your job, but a little space please! At one point, the manager also came around to see how we were doing, which would have been great, except that he didn’t introduce himself at the very beginning. So here’s this random guy who decides to stop at our table to casually chat with us, and he’s dressed like every other customer at the restaurant. I seriously thought he was just another customer!

$30 Prix Fixe Dinner Menu


  • Blackened Ahi Tuna $12
    Sashimi style blackened tuna, seaweed salad, pickled ginger, wasabe aioli
  • Fried Oysters $11
    Blue Point fried oysters with house made remoulade
  • Jumbo Lump Crab Cake $15
    Jumbo lump Maryland style crab cake with guacamole and house made remoulade

Suggested with wine paring with all appetizers Tosco Brut $5

Starter Course

  • Wine Harvest Salad
    Garden mixed greens, roasted beets, toasted almonds, bleu cheese crumbles, red onions, lemon vinaigrette dressing
  • Seafood Gumbo
    Traditional New Orleans styled gumbo with a Bolt twist

Main Course

  • Filet Mignon
    Certified Angus filet, truffle butter, lyonnaise potato

    Suggested wine paring: Josh Cabernet $10
  • New York Strip
    Certified Angus New York Strip with Bolt’s famous Brussels Sprouts

    Suggested wine paring: Columbia Crest H3 Merlot $10
  • Double Lamb Chops
    Australian rack of lamb, rosemary red wine reduction, Mediterranean

    Suggested wine paring: Ravenswood Zinfindel $9
  • Short Ribs
    Slowly braised short rib, horseradish gremolata, fried parmesan polenta

    Suggested wine paring: Ruta 22 Malbec $8
  • Pork Chop
    Prime double cut pork chop, caramelized red apples, spiced apple cider reduction, sweet potato puree

    Suggested wine paring: Terlato Shiraz $10
  • Free Range Chicken Breast
    Local free range chicken with a three cheese blend, crispy bacon mashed potato cake

    Suggested wine paring: Gundlach Bundschu Chardonnay $10
  • Scottish Salmon
    Pan seared salmon, lemon dill Chablis, split pea puree, mushroom risotto

    Suggested wine paring: Gundlach Bundschu Chardonnay $10


  • Homemade  Banana Bread Pudding
    with Caramel Sauce
  • Mixed Berries Sabayon

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