OTS turns 7 on March 16!!

OTS turns 7 on March 16!!

Off the Square opened its doors on March 16, 2010. This coming Thursday, we "turn 7"...thank you for so many wonderful years! To celebrate: 7 Years...7 Dinner Favorites...$7 Each!! Dinner served from 5pm, reservations highly recommended!

Here are the featured dishes:
- Baked Brie
- Spinach and Artichoke Dip
- Herb Roasted Chicken
- Chicken Piccata
- Shrimp & Grits
- Chicken Alfredo

March Dinner Features - Spring is in the air!

We've put together a special set of features this month to welcome Spring!

* Stony Mountain Pinot Grigio
* Stony Mountain Cabernet Sauvignon
* Miso and Mushroom Soup with bok choy, chives, mushrooms
* Grilled Flatbread with bacon, shaved Brussels sprouts, Manchego cheese, and balsamic reduction
* Spring Lake Mixed Greens & Strawberry Salad with strawberries, cucumber, radish, sunflower seeds, roasted lemon and basil vinaigrette
* Lemon & Herb Airline Chicken Breast with roasted Barbee Farms red potatoes, okra fritter, roasted carrots, and roasted onion

Spirits, wine, and beer specials!

Just a reminder there are many reason's to celebrate:

- Monday, half price spirits (cocktails, neat, rocks, etc)

- Tuesday $2 off draft beers

- Wednesday half price bottles of wine

Welcome and enjoy!!

Our State Magazine

We are truly honored to be featured in this wonderful write-up on Albemarle. Welcome to a wonderful place where you will want to come back, again, and again! 

Happy Valentine's Day!!

We have very few openings remaining for Valentine's Day so please call to reserve now if you'd like a spot! Our special features for the evening are:
❤️ Veal and Mushroom Tart
❤️ Lobster Pasta
❤️ Prime Rib
❤️ Chocolate Terrine

Presenting artwork from Ed Lipe

Presenting artwork from Ed Lipe

We are very happy to present artwork from Ed Lipe for the coming 2 months as part of our partnership with the Falling Rivers Gallery. We hope you will enjoy it!

February Dinner Specials

February Dinner Specials

Happy February! Cajun dinner features this month to prepare for Mardi Gras! Gumbo, Blackened Tomato Salad, Jambalaya, Mahi Picatta...welcome!

December is Bourbon month at Off the Square

Our December features area all bourbon inspired for even happier holidays!

* Bulleit Bourbon 10yr Aged

* Innis & Gunn Bourbon Barrel Aged Dark Ale

* Sonoma “The Anvil” Cider - organic hard apple cider and bourbon flavor

* Cooper & Thief Bourbon Barrel Aged Red Wine Blend

* Bourbon Spiked Sweet Potato Soup with Maple Sage Drizzle

* Tipsy Bibb Salad - Spring Lake bibb lettuce, candied ginger, cranberries, toasted pecans, bacon, and Bourbon cider vinaigrette

Cocoa Crusted Beef Filet finished with an Orange Bourbon Glaze served with Hasselback style potato and roasted garlic Brussels sprouts

Buzzed Bourbon Chocolate Pecan Pie

November dinner features!

It's November and time for some new creations and also some wines to pair with the featured dishes!

Fess Parker Riesling, Santa Barbera, California
refreshing semi-dry with prominent peach, apricot and melon aromas and flavors

Michele Chiarlo Barbera d’Asti, Italy
medium bodied and robust with rich, ripe fruit on the nose and an elegant palate

Beer Cheese Soup of Red Dragon and Cheddar

Lemon and Artichoke Arancini with a Pesto Center
served with red pepper rouille sauce

Roasted Pork Loin with Apple Cider Glaze
served with rosemary roasted sweet potatoes and blanched green beans

Veal Osso Buco with Fresh Gremolata
served with braised vegetables, sautéed spinach, and mashed potatoes

October Dinner Features

October Dinner Features

It's October and that means it's time for our new dinner special features for the month...we cordially welcome you!
* Curried butternut squash and kale soup finished with a cilantro crème fraîche
* Spinach salad tossed in a creamy herb vinaigrette, topped with roasted vegetables, champagne infused cranberries, and toasted pumpkin seeds
* Angel hair pasta sautéed with onion, garlic, kale, and Naked Pig Italian sausage
* Pecan crusted NC rainbow trout finished with a cranberry beurre-blanc over lemon risotto and kale sautéed with pork lardons