Dirty Oscar's puts the phrase of eat, drink, and be merry into overdrive with its diverse and eclectic menu, handcrafted cocktails and overall charm. This neighborhood eatery and bar attracts folks from near and far to celebrate this establishment that welcomes you time and time again. Whether you are more of a traditionalist or love surprises in your culinary adventures, Dirty Oscar's aims to please and does so with its own unique style.

It's with this sense of style, energy and excitement that brings a special Dirty Oscar's menu to Tacoma Restaurant Week. Chef Aaron Grissom gives us a preview.

"With the first and now second Tacoma Restaurant Week event, operations manager Jennifer Johnson and I have chosen to use this as an opportunity to preview some of the dishes that will be featured on our upcoming menu," Grissom says. "Our winter menu will launch on Dec. 4 and will feature the addition of new proteins."

Duck, rabbit and buffalo join natural beef, Northwest elk, Pacific salmon, pulled pork, house-made beef bresaola and chicken.

"As we have done previously, Dirty Oscar's will continue to bring new and exciting dishes that are unexpected and are new twists on traditional classics," he says. "With each new menu that we launch, I am introducing more and more foods and dishes that are shaping Dirty Oscar's to not only be a bar with surprisingly good food, but establishing it as a 21 and over restaurant with a great bar scene."

Indeed. As Grissom goes through the thoughtful offerings, it easy to see it's a labor of love.

"The menu I created for TRW this time has a lot of Italian influence" says Grissom.

The buffalo polpetts are inspired by Steve Kinfield, Grissom's friend and local food purveyor.

"Kinfield's Italian family made them every holiday and for special occasions," the chef says. "He brought me polpetts at every holiday. It was his way of sharing a bit of his family and their traditions with me".

The polpetts Grissom is making are organic ground buffalo that has been marinated in tomato chutney, formed into balls, and smashed partly flat before being pan-fried in basil oil and finished with black pep per cream and fried basil.

While the duck confit is made in classic French style, Grissom has made it more accessible by choosing to do these as tacos with frijol blanco, charred mole, and cilantro oil.

"I added toasted pumpkin seeds and roasted squash pico de gallo to reflect the season," he says. "I didn't want to do duck sliders like so many restaurants have already done."

Grissom reports that this duck dish was such a hit at one of Dirty Oscar's five-course dinner parties that he knew he wanted more people to have the chance to enjoy it.

"It makes sense to include it for TRW as well as in the upcoming menu this winter."

For dessert, Grissom is launching into making his own ice creams and sorbets, and exploring using ingredients not commonly associated with dessert; smoked bourbon, spiced chocolate, candied bacon, fig cream, basil and goat cheese.

"The brownie is my grandmother's recipe. It's all family inspired," he says.

Intrigued? We thought so.  Here are the details.  From Oct. 14-18 and 21-25, enjoy one dish from each course for only $25 during the dinner service from 4 to 10 p.m. Sunday through Thursday. Food selections pair beautifully with the Moonshine cocktails. Please note that Dirty Oscar's is a 21 and over establishment. Proper identification is required upon entry. Reservations can be made online at DirtyOscarsAnnex.com.

Menu items pair well with Dirty Oscar's signature Moonshine cocktails.

COURSE ONE, STARTERS

• Quinoa Balls: Hand-rolled quinoa balls in potato flake fried crisp over red curry and pepper curls.
• Orchard Bruschetta: Toasted walnut and apple compote, blue cheese mascarpone and pickled shallot.
• Genoa Salad: Crisp Genoa salami lardons, arugula, grape tomato, candied garlic and olive vinaigrette.

COURSE TWO, ENTREES

• Duck Confit Tacos: Frijol blanco, charred mole, cilantro oil, toasted pumpkin seed, roasted squash pico de gallo.
• Prosciutto Panino: Genoa salami, prosciutto, herbed goat cheese, arugula, agro dulce red pepper relish.
• Buffalo Polpettes: Pan-fried organic buffalo marinated in tomato chutney, basil oil, black pepper cream, fried basil.

COURSE THREE, FINALE

• Smoked bourbon maple ice cream with candied bacon.
• Spiced chocolate double fudge brownie with fig cream.
• Blueberry sorbet with basil chiffonade and goat cheese.

Dirty Oscar's Annex, 2309 Sixth Avenue, Tacoma

For information on Tacoma Restaurant Week click here.

A virtual menu guide of participating restaurants can be found here.