Feeling a little extra? Upgrade your Restaurant Week experience with add-ons and enhancements at any number of participating restaurants that are offering additional a la carte options.

Head to Seaport and book a res at Moxies where you can elevate your starter with Roasted Tomato Bruschetta, or upgrade their 8 oz. Prime Sirloin to a 12 oz. Prime New York Strip. If you’re looking for some summery New England seafood, you can order a 1 ¼ lb lobster with truffle whipped potatoes at the Oceanaire Seafood Room or add on your choice of shrimp, crab cake or lobster tail to any entree for an additional price.

Enhance your four-course dinner at Sala Restobar with one of their a la carte entree options like Chicken Fried Rice with chicken confit, Jim Jeaw aioli, crispy chicken skins and fried egg and Jumbo Shrimp Yaki Soba with jumbo U10 shrimp, nikiri spicy lemon garlic sauce, ginger and scallions.

In search of a classic steakhouse dinner? Del Frisco’s Back Bay is offering multiple upgrade options, like a 12 oz. or 16 oz. Prime New York Strip or a 16 oz. Prime Ribeye. And if you’re feeling extra fancy, you can add on gorgonzola fondue, roasted wild mushrooms, truffle butter, or a fan favorite, lobster mac & cheese.

While dining on Terra at Eataly’s green rooftop, have your pick of two additional antipasti’s: Arrosticini D’Agnello (grilled housemade rustic bread, grilled abruzzese lamb, rosemary, and olitalia EVOO) and Prosciutto E Mozzarella (18-month aged tanara prosciutto di parma, homemade mozzarella, marinated olives, grilled rustic bread). Or hop across the river to Cambridge and get your French fix at Batifol where they’re serving up a few add-ons like Tartare de boeuf and Steak Frites.

Sweeten up the evening with dessert extras from Bootleg Special. For just a few extra bucks, try both their banana foster and chocolate hazelnut beignets so you don’t miss out on any of the options.

Start planning your two weeks of good eating, and book all your reservations before it’s too late!