September 15 - 24, 2017

A Volume One Event

CVTC Culinary Management Program

Restaurants & Offers


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Nuc @ Night

405 Water St.
Eau Claire
(715) 834-7777
website »



Serves Alcohol

Cafe CoffeehouseSandwiches SubsSunday BrunchVegetarian FriendlyBreakfast


• • • • •   RESTAURANT WEEK OFFER   • • • • •



Cheese Plate 13 (v)
Sarvecchio parmesan, Hudson Valley Camembert, Ewes Bleu Roqueford, nut assortment with crackers, fresh fruit and fig spread

Caprese Salad 9 (gf) (v)
Fresh mozzarella, fresh tomatoes, basil with 20 year balsamic and extra virgin olive oil

Beet Salad 10 (gf) (v)
Roasted beets, chevre, quinoa, and candied pecans on a bed of spring mix and arugula, drizzled with house made honey balsamic vinaigrette

Quinoa and Grilled Sourdough Salad 9 (v)
Quinoa, onion, fresh tomatoes, cucumbers, Sarvecchio parmesan, fresh herbs, with lemon red wine vinaigrette

Eggrolls 9
Four house made pork and beef eggrolls with duck sauce

Crab and Smoked Salmon Pintxos 12
Baguette with lump crab salad, smoked salmon, herbs and spritz of caviar


Plates (smaller to larger)


Shrimp w/ Oil and Andouille Sausage 12
Shrimp cooked in garlic infused olive oil, andouille sausage, lemon zest, chilies and wine served with crusty bread

Meatballs 10
Four Swedish meatballs in house made gravy with toasted bread and lingonberry jam

Thai Tofu Mushroom Lettuce Wraps 9 (gf)( vegan, contains peanuts)
Two tofu lettuce wraps with pickled vegetables and a side of red quinoa and lemon vinaigrette

Flank Steak Salad 12 (steak prepared medium) (gf)
Grilled flank steak with house made chimichurri, seasonal vegetables, fresh mozzarella and mixed greens

Crab Cakes 12
Two lump crab cakes served atop remoulade sauce and radish sprouts

Choripan 10
Grilled andouille sausage sandwich with house made chimichurri and caramelized onions on rustic French bread with side of plantain chips

Shrimp Tacos 13
Two tacos with shrimp, avocado, slaw, and cilantro lime crema with side of roasted corn and black bean salad

Lobster Roll 9
Fresh lobster salad served atop a hoagie bun with side of potato chips and lemon wedge

Green Curry with Halibut 12
Coconut green curry with halibut, mixed vegetables, served with side of rice

Tuna Tower 13 (gf)
Sesame crusted seared ahi tuna with avocado, rice, pickled vegetables, wakame, wasabi aioli and unagi sauce

Kabobs (veg 10, steak 12, steak and shrimp 13, shrimp 14) (gf) (steak prepared medium)
Your choice of kabobs served with red quinoa and drizzled with candied bourbon sauce

Hungarian Stew 12
A spiced stew with chorizo, bacon, garden vegetables, and apples topped with sour cream with side of rye bread.


*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

(Menus may change.)


Homegrown: Restaurants designated as "Homegrown" are locally owned and locally originated establishments. These are restaurants that exist only in the Chippewa Valley, or they started in this community before branching into additional markets. Many franchised restaurants located in the area may be locally-owned as well, but as in most cases they don't originate here, they are not given the "Homegrown" designation. Restaurant Week encourages you to include a "Homegrown" establishment as you enjoy the event's offerings!