Third Sunday Dinner February 2016

Belated Valentine’s Day

February 21, 2016 Menu

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

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Third Sunday Dinner Jan 2016

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

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Third Sunday Dinner, March 2015

Our Dinner Featured in Southern Living, March 1995

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

Third Sunday Dinner, August 2009

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)