March 20, 2016-1:30 pm
First Day of Spring
Special Aged Goat Cheese Platter
Savory Party Tarts
Sweet Potato Soup with Yogurt
Spring Chicken with Herbs
Cheese Grits with Garlic Scapes
Asparagus and Micro Green Salad
Spelt Focaccia with Herb Olive oil
Pound Cake Sundae topped with
Two Gelatos and Caramel and Fudge Sauce
Tea And Coffee
(Dyed Easter Eggs to Take Home)
Pepper Jelly Chèvre
Blue Streak, Pear, Avocado Cream, and Baguette
Chicken Pate on Local Greens
Stuffed Leg of Lamb
Rice Pilaf
Roasted Cauliflower and Garlic
Spelt Rolls and Honey Butter
Chocolate Lava Cake topped with Nutmeg Vanilla Gelato
Tea and Coffee
Chèvre Truffles to take home
site information site analysis . is site down . facebook down
January 17, 2016 – 1:30 pm
Comfort Food
Local Farmers Provide Good Food
Imagine That Gluten Free
Graham Family Farm
East Branch Micro Greens
Black Bean and Avocado Crustini
Pumpernickel Bread with Hungarian Paprika Chevre
Crottin toasted with walnuts and thick sliced Bacon Salad
Local Pork Chops stuffed with root vegetable Medley
Brussels Sprouts with Butternut Squash and Cranberries
Fresh Coconut cake
Tea and Coffee find a domain site analysis ip adr . facebook down
Glorious Goat Cheese Platter
Savory Party Tarts
Cucumber Cups
Butternut Squash Soup topped with our “Greek” Yogurt
Imagine That Gluten-Free Toast Points
Black Eyed Pea Salad with Local Greens
Celebrity Dairy Chicken Breasts on
Basmati -Wild Rice Mix
Asparagus with Dill sauce
Roasted Sunny Slopes Tomatoes
Bourbon Poppy Seed Cake
This month’s dinner is a last chance to enjoy the leisure of summer prior to the end of vacations, and the beginning of school.
Chip Smith and his wife Tina Vaughn – owners of Chapel Hill’s Bonne Soiree restaurant will be making their summer seasonal appearance at the Inn, preparing their al fesco (but air-conditioned) take on a french country picnic.
As a special treat, we’ll have Trey Stephenson from Rosenthal Wines here to discuss the wines Tina picked to complement Chip’s menu. While you’re never certain what Chip will end up cooking, Greg Cox’s Mouthful blog has a preview. Tina’s ability to complement Chip’s food with the appropriate wine is even more incredible when you realize that sometimes she only has minutes between when she finds out what a menu item is and when service begins! We’ll see what she and Trey come up with on the 16th.
The Rosenthal connection is due to cheese: Trey was interested in learning something about how cheese is made, Tina suggested he contact us, and (1) he’s going to spend a few days with us at the dairy learning about how its made, and how the flavors develop, and (2) he’ll have something more to say about the pairing of our cheeses with the FABULOUS Rosenthal wines.
A special dinner indeed. Chip & Tina will next be here in December, for a French Christmas Dinner. (Chip is already wondering what he can roast in our fireplace)