Tuesday, September 25, 7:00 pm
Members $125, General Public $155

Set among lush foliage and a private three-acre lake, the Umstead Hotel and Spa is a calming oasis just outside Raleigh. At Herons, the hotel’s elegant eatery, executive chef Phil Evans and pastry chef Daniel Benjamin have created a luxurious, Southern-inflected menu that celebrates the region’s local produce and artisanal products.

Hors d’Oeuvre

Sea Scallop Carpaccio with Summer Truffles

House-Cured Ossabaw Island Pork Belly with Heirloom Tomatoes and Pepper Cress

Hudson Valley Foie Gras Cromesquis with Garland Truffles

Braised Kobe Short Rib and Elodie Farms Bahama Blue Stilton Gougères

Domaine Chandon Blanc de Noirs NV

Dinner

Carolina Gold Rice with Crispy Sweetbreads, Cornmeal-Crusted Stump Sound Oysters, and Trout Roe Hollandaise
Château La Nerthe Châteauneuf-du-Pape Blanc 2005

Crispy North Carolina Dayboat Prawns with Rose Finn Apple Fingerling Potato Confit, Roasted Fennel, and Stewed Late Harvest Heirloom Tomatoes
Domaine Chandon Pinot Noir 2005

Slow-Cooked Cane Creek Pork Rillettes with House-Pickled Okra and Apple Gastrique
Château de Sancerre Sancerre 2005

Rosemary-Roasted Wagyu Sirloin with Local Black Shiitakes, Apple-Glazed Spaetzle, Asparagus Salad, and Cider Vinegar Bordelaise
Casa Lapostolle Clos Apalta 2005

Beauregard Sweet Potato Pie with Stayman Apple Coleslaw and Pecan Praline Ice Cream
Domaine Des Coyeaux Beaumes-de-Venise 2003