The Dining Room
The Dining Room Appetizers Foie Gras Torchon Wicked Weed Oblivion Gel, Sherry, Chervil, Brioche
Plum and Pig Jasper Hill Harbison, Poached Plum, Hazelnut, Ibérico
Sesame Crusted Tuna Peas, Mignonette, Caramelized Lime, Sweet Chili Vinaigrette ~Supplemental Charge $5~
Carbonara Lamb Bacon, Fettuccini, Parmesan, 64° Egg, Fall Mushrooms, Hollandaise
Chorizo Seitan Sweet Potato Puree, Onion Marmalade, Ricotta Salata
She Crab Soup Crab Toast, Truffle Powder, Piquillo Jam ~Add Sandeman Sherry Supplemental Charge $6~
Entrées Bronzini Ricotta Gnocchi, Winter Root Vegetables, Carnival Cauliflower Pickled Pearl Onions, Charred Citrus Jus
*Sorghum Seared Salmon Hoppin’ John, Sofrito, Citrus Butter
Lobster & Perssimons Sunchoke, Persimmon, Grenobloise Foam, Pepita Arugula Pistou ~Supplemental Charge $10~
*NC Heritage Pork Tenderloin Peanuts, Winter Brassicas, Fennel, Agrodolce
Joyce Farms “Naked Chicken” Butternut Squash, Sausage Dressing, Brussels Sprouts Chestnut Crumble, Currant Liquid Gel
*Black Angus Beef Filet Carrot, Robuchon Potato, Polonaise, Succotash ~ Add Lobster Tail Supplemental Charge $20~
Desserts Café Noisette Cheesecake Napoleon, Candied Cranberries, Hazelnuts Nutella Brown Butter Ice Cream
“Black Forest” Chocolate Stout Entremet, Cherry Reduction, Pink Peppercorn, Cherry Sorbet
Pumpkin Spice Pumpkin Cheesecake, Gingerbread, Marshmallow, Peanut-Pretzel Crunch Coconut Curry Ice Cream
Autumn Apple Cinnamon Apple Wonton, Brown Sugar Corn Cake, Apple Cider Caramel Buttered Walnut Ice Cream
Selection of House-Made Ice Creams and Sorbets Chef Selected Artisan Cheeses Four Selected Cheeses with Seasonal Accompaniments ~Supplemental Charge $10~
Three Courses~$65 Five Courses~$95 We kindly suggest that the entire table enjoy the same number of courses. *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Executive Chef ~ Sean Eckman Chef de Cuisine ~ Jacob Crvich Pastry Chef ~ Cheryl Brookhouzen
Plum and Pig Jasper Hill Harbison, Poached Plum, Hazelnut, Ibérico
Sesame Crusted Tuna Peas, Mignonette, Caramelized Lime, Sweet Chili Vinaigrette ~Supplemental Charge $5~
Carbonara Lamb Bacon, Fettuccini, Parmesan, 64° Egg, Fall Mushrooms, Hollandaise
Chorizo Seitan Sweet Potato Puree, Onion Marmalade, Ricotta Salata
She Crab Soup Crab Toast, Truffle Powder, Piquillo Jam ~Add Sandeman Sherry Supplemental Charge $6~
Entrées Bronzini Ricotta Gnocchi, Winter Root Vegetables, Carnival Cauliflower Pickled Pearl Onions, Charred Citrus Jus
*Sorghum Seared Salmon Hoppin’ John, Sofrito, Citrus Butter
Lobster & Perssimons Sunchoke, Persimmon, Grenobloise Foam, Pepita Arugula Pistou ~Supplemental Charge $10~
*NC Heritage Pork Tenderloin Peanuts, Winter Brassicas, Fennel, Agrodolce
Joyce Farms “Naked Chicken” Butternut Squash, Sausage Dressing, Brussels Sprouts Chestnut Crumble, Currant Liquid Gel
*Black Angus Beef Filet Carrot, Robuchon Potato, Polonaise, Succotash ~ Add Lobster Tail Supplemental Charge $20~
Desserts Café Noisette Cheesecake Napoleon, Candied Cranberries, Hazelnuts Nutella Brown Butter Ice Cream
“Black Forest” Chocolate Stout Entremet, Cherry Reduction, Pink Peppercorn, Cherry Sorbet
Pumpkin Spice Pumpkin Cheesecake, Gingerbread, Marshmallow, Peanut-Pretzel Crunch Coconut Curry Ice Cream
Autumn Apple Cinnamon Apple Wonton, Brown Sugar Corn Cake, Apple Cider Caramel Buttered Walnut Ice Cream
Selection of House-Made Ice Creams and Sorbets Chef Selected Artisan Cheeses Four Selected Cheeses with Seasonal Accompaniments ~Supplemental Charge $10~
Three Courses~$65 Five Courses~$95 We kindly suggest that the entire table enjoy the same number of courses. *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Executive Chef ~ Sean Eckman Chef de Cuisine ~ Jacob Crvich Pastry Chef ~ Cheryl Brookhouzen
