Chef Jesús Romero’s Weekend Specials: Available Through Saturday, Sept. 13, 2025
Fall flavors, fresh pairings, and a little indulgence—Chef Jesús Romero has crafted a weekend menu you won’t want to miss. From short rib sliders to pan-seared mahi mahi, each dish is paired with thoughtful wine and cocktail features to make your night at PR unforgettable.
Available now through Saturday, Sept. 13, 2025, from 5–10 p.m.
Appetizers
Short Rib Meatball Sliders with horseradish mayo, pickled red onions, and beef au jus $14.95
Loaded Potato Soup with mixed cheese, sour cream, and bacon $6.95/cup $8.95/bowl
Entrées
Local NC Pan-Seared Mahi Mahi* with sweet potato and spinach gratin, sauteed swiss chard, and a leek puree $25.95
Pairing: Frenzy Sauvignon Blanc, New Zealand ‘24 $11/44
Grilled Bone-In Pork Chop with a green vegetable spaghetti with broccoli, tomato, spinach, and poblano cream sauce $24.95
Pairing: Frenzy Sauvignon Blanc, New Zealand ‘24 $11/44
Hand-Cut Certified Choice Beef*
12 oz. NY Strip, Ribeye, or 8 oz. Filet Mignon $44.95
Choice of side and Garden Salad or Sub Small Chopped Salad Add $2.50
Dessert
Sweet Potato Carrot Cake with whipped cream $8.95
Sticky Toffee Pudding $5.95
Flourless Chocolate Cake $6.95
Key Lime Pie $5.95
Cheesecake of the Day $5.95
Vanilla Ice Cream $5.95
Featured Cocktails $12
Bubbly Grand Cherry Grand Marnier, Cava, cranberry juice, brandied cherry
Rum Old Fashioned White Rum, Angostura Bitters, honey syrup, brandied cherry
Black Margarita Tequila, Cointreau, lime, agave, activated charcoal, salted rim
Featured Wine
Frenzy Sauvignon Blanc, New Zealand ‘24 $11/44
Single Malt Scotch Half-Pour Features
Bruichladdich
13.1 – $27
14.1 – $28
14.2 – $34
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical issues.
We Will See You This Weekend
Make your reservations now to enjoy our chef specials and more!