Reported By Kathy Newbern and J.S. Fletcher
The award-winning Carolina Crossroads Restaurant at The Carolina Inn – one of only four Forbes (Mobil) Four Star restaurants in North Carolina – introduces its winter menus for dinner, lunch, lounge and dessert with a worldly mix.
“This winter’s menu items are a refreshing blend of Southern and Mediterranean Cuisine from the Celery Root, Red Pepper and Local Goat Cheese Bisque with Crispy Pita Croutons to the North Carolina Mountain Trout with Little Neck Clams, Country Ham and Hominy Succotash, Braised Tuscan Kale and Sunchoke ‘Soup,’” said executive chef Jimmy Reale.
“I recently started a small plates menu in the lounge which has been very well received by in-house guests and community members. The braised meatballs with fresh mozzerella not only taste amazing but specially come from my mom’s recipe book. Another must try this winter is the ‘Buffalo’ Oysters with Celery Root Slaw and Maytag Blue Cheese Sauce. It’s my take on buffalo wings, the perfect snack while watching ACC Basketball or a game on Sunday afternoon.”
Examiner readers can sign up to receive the quarterly food and beverage newsletters, updates on special events and special offers at http://www.carolinainn.com/nc-hotel-package-sign-up.php? (Read about the fabulous beer dinner we sampled at The Carolina Inn.)
The following dinner menu entrees and appetizers highlight Reale’s seasonal pursuit:
The $26 Slow Braised Pork Osso Bucco is served with NC Sweet Potato Hash, Collard Greens, Fried Brussels Sprouts and Bourbon Cider Jus.
The $26 NC Mountain Trout is served with Cape Fear River Little Neck Clams, Country Ham and Hominy Succotash, Braised Kale and Sunchoke “Soup”.
The $32 Grilled Lamb Loin is served with Sicilian Green Olive & Toasted Pistachio Salad, Butternut Squash Infused Israeli Couscous, Local Wild Mushrooms, Fig Glazed Cipollini Onions, Green Beans and Coriander Lamb Jus.
The $12 Blue Corn Meal Crusted Quail is served with Black-eyed Pea Johnny Cake, Grilled Chayote Salad, Chipotle Lime Vinaigrette and Blood Orange Cilantro Aioli.
The $13 Wild Boar and Local Mushroom Stew features Creamy Anson Mill’s Polenta, Hillsborough Cheese Company Fresh Chévre and Crispy Parsnips.
The lounge mention features two of Reale’s aforementioned small plate favorites: $10 Marie’s Braised Beef Meatballs, Fresh Mozzarella Cheese and Tomato Basil Sauce and $12 Crispy Fried “Buffalo” Oysters, Celery Root Slaw, Buttermilk Blue Cheese Sauce.
Pastry chef Suzanne Menius presents six savory desserts for $8 each highlighted by Decadent Chocolate Cake with Chantilly Cream and Salted Caramel Sauce, Blackberry Sage Tart with Grand Marnier Ice Cream, Peppermint Chocolate Chip Ice Cream Sundae with Fudge Sauce and Chocolate Cookies, Chocolate Caramel Pecan Tart with Coffee Ice Cream, Tangerine Panna Cotta with Cranberry Compote and Red Wine Sauce and Trio of Ice Creams or Sorbets with Seasonal Berries and Shortbread Cookies.
The lunch menu offers a wide selection of Crossroads classics, entrees, sandwiches, soups and salads from $6 to $15. The lounge menu features a variety of 17 selections from $9 to $14, including comfort food favorite Buttermilk Fried Chicken Breast & Belgian Waffle.
About The Carolina Inn
Recognized as one of America’s “cultural resources worthy of preservation,” The Carolina Inn is listed on the National Register of Historic Places with elite status as a AAA Four Diamond Award Hotel and Forbes (formerly Mobil) Four Star Award-Winning Dining at the Carolina Crossroads Restaurant. From the day it opened in 1924, the 184-room Inn has played an important role in the life of the University of North Carolina and the Chapel Hill community. As one of only four hotels in North Carolina built before 1925 to remain in continuous operation, it has long been one of the most popular sites in North Carolina for special events, weddings, business meetings, and academic conferences with over 13,000 square feet of flexible meeting and event space. In addition to having a rich cultural history, The Carolina Inn is architecturally significant, blending elements of antebellum Southern plantation houses with Georgian and neoclassical features often found in the Northeast. The original front of the building was modeled after the Potomac River front of Mt. Vernon. The Carolina Inn is one of more than 30 independent, upscale and luxury hotels, resorts and golf clubs in the United States managed by Destination Hotels & Resorts, the fourth largest independent hospitality management company in the country. www.CarolinaInn.com
Luxury Travel Examiner Kathy M. Newbern and husband, J.S. Fletcher, report on luxury destinations, spas and cruising around the globe. They are award-winning members of the Society of American Travel Writers and operate YourNovel.com, their personalized romance novel business.
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