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The Carolina Inn's Crossroads Restaurant Introduces Spring Menu

All Local and Organic Products are Featured in Honor of April 22 Earth Day

CHAPEL HILL, N.C. (April 2, 2009) - The Mobil Four Star Award-Winning Carolina Crossroads Restaurant at the Carolina Inn introduces its spring menus for dinner, lunch, lounge and dessert with an Earth Day nod.

"Cooking in the spring time is all about getting together with the family," said executive chef Jimmy Reale.  "An ideal day consists of standing around the kitchen cooking, eating and drinking a little vino. Watching all the kids run around the backyard playing with their cousins as I throw some bocci ball with my brother and sisters. 

"Some of the items that you will see on my spring menu are influenced by family.  For instance, the Pan Seared Scallops with Orange Scented Tabbouleh is one of my favorite dishes because the flavors really bring me back to my grandparent's kitchen. 

"I've always felt strongly about the use of local organic and sustainable products and I am working on strengthening The Carolina Inn's relationship with local Chapel Hill farmers. In honor of Earth Day on April 22, I have highlighted all the ingredients that are local or organic in my spring menus."

The following dinner menu entrees and appetizers highlight this local and organic pursuit.

The $26 Seared NC Trout is served with Anson Mills Grit Cake, Peas, Prosciutto, Grape Tomatoes, Snead's Ferry Wild Littleneck Clams, Arugula Puree and Yellow Pepper Citrus Broth.

The $24 Pan Seared Halibut is served with Farro Succotash, Creamy Fume, Lima Beans, Corn, Early Tomatoes, China Rose Radish Sprout & Crab Salad and Lemon Confit.

The $10 Grilled White and Green Asparagus is served with Frisée, Serrano Ham, Manchego Cheese, Shaved Radish, Latta Farm Sunny Side Egg and Roasted Shallot Vinaigrette.

The $8 Fava Bean & Sundried Tomato Soup is served with Hillsborough Cheese Company Chèvre and Mint Pesto.

Pastry chef Suzanne Menius presents six savory desserts for $8 each highlighted by the Chocolate Decadence Cake served with Chantilly Cream and Fudge Sauce, Coconut Tart served with Blueberry Swirl Ice Cream and Mango Sauce, Vanilla Panna Cotta in Chilled Raspberry Soup with Fresh Fruit, Chocolate Caramel Tart served with Brûlèe Bananas and Candied Macadamia Nuts, Blackberry-Lime Bread Pudding served with Vanilla Bean Ice Cream and Trio of Ice Creams or Sorbets served Seasonal Berries & Butter Cookies.

The lunch menu offers a wide selection of Crossroads classics, entrees, sandwiches, soups and salads from $6 to $14.  The lounge menu features a variety of 13 selections from $5 to $13.

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 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

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Michelle Voelpel
Marketing and Public Relations Manager
919.918.2722
mvoelpel@carolinainn.com




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