Keep Up to Date with The Carolina Inn in Chapel Hill
The Carolina Inn’s Crossroads Restaurant Introduces Summer Menus
Including Dinner, Lunch, Bar, and Dessert Menus with a Local Nod
CHAPEL HILL, N.C. (June 30, 2009) - The Mobil Four Star Award-Winning Carolina Crossroads Restaurant at the Carolina Inn introduces its summer menus for dinner, lunch, lounge and dessert with a local nod.
"At last summer is here and although I am not a fan of the North Carolina humidity, I must say the local produce doesn't get any better than this," said executive chef Jimmy Reale. "Walking through the local farmers markets each week brings something new and exciting to my menus. It is here that I begin to visualize all the different flavor combinations we can create for the restaurant.
"Being in Chapel Hill, I personally frequent the Carrboro Farmers' Market every Wednesday and Saturday. This is where you will find Alex Hitt and his amazing tomatoes from Peregrine Farms. The Aunt Ruby's German Green Tomato is a must try. In Crossroads, this exquisite tomato will be on our summer menu paired with a Banana Pepper Pazanella Salad, Buratta Cheese, Micro Basil and Aged Vinegar.
"Someone else you will find at the Carrboro Farmers' Market is Eliza MacLean from Cane Creek Farms. Eliza and her crew produce the best Heritage Breed Pork around. I should know since we use it on a daily basis in the restaurant. Our Chef de Cuisine, Jeremy Blankenship, recently used this pork to create the dish of Braised Pork Belly, Crispy Fried Okra, Country Ham, Frisee and Anson Mills Cheese Grits. Spectacular!!!
"I also have to mention Cindy and Dorian West, the owners of Hillsborough Cheese Company. You will find them of course at the Hillsborough Farmers Market. You can see and taste the love and care that Cindy puts into every piece of delicious cheese she produces. I use her exclusively on the cheese course for the Chefs Tasting Menu because the product is that good."
The following dinner menu entrees and appetizers highlight this local pursuit.
The $28 Hickory Nut Gap Farms Pork Chop is served with Medjool Date and Pine Nut Compote, Mema's Southern Cornbread Dressing, Baby Green Beans, Red Peppers, Pancetta and Watauga Farms Sorghum Jus.
The $26 Pan Seared Black Grouper is served with Baby Squash, Java Beans, Country Ham, Crab & Sweet Potato Pilau and Arugula Sauce.
The $23 Roasted Chatham County Poulet Rouge Chicken is served with Vidalia Onion Spoon Bread,Chanterelle Mushrooms, Squash, Asparagus and Thyme Flavored Pan Sauce.
The $12 Braised Fresh Bacon is served Crispy Fried Okra, Country Ham, Frisée, Anson Mill Pimento Cheese Grits and Red Eye Vinaigrette.
Pastry chef Suzanne Menius presents six savory desserts for $8 each highlighted by the Chocolate Raspberry Truffle Tart served with Crème Anglaise and "Drunken" Blackberries, Lime Tart with Key Lime Coconut Sorbet and Blueberry Sauce, Apricot Brandy Pound Cake with Mixed Berry Compote and Strawberry Sauce, Milk Chocolate Ice Cream Sundae with Pecan Buttercrunch and Chocolate Sauce, Peach Tarte Tatin with Brown Sugar Ice Cream and Candied Ginger and Trio of Ice Creams or Sorbets with Seasonal Berries & Butter 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 12 selections from $8 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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