A Mountain Top Dining Experience

     Traditionally a prix fixe menu is determined by the chef with a singular offering for each course.  But at Newman's Restaurant in The Orchard Inn Executive Chef Stuart Partin provides not one but several selections for each of the four courses served at dinner.

     Here is the description of each of my choices:

First Course

Marinated Lacinato Kale, Sunflower Seeds, Parmesan, Raisins,

Toasted Bread Crumbs, Dehydrated Strawberries

Second Course

Smoked NC Trout, Lemon Cucumber, Lemon Panisse,

Borage & Cucumber Panna Cotta, Creme Fraiche, Trout Cracklin',

Trout Roe, Mexican Sour Gherkin, Salad Burnette

Main Course

Pan Seared Domestic Lamb Chops, Parsnip Puree,

Pickled Rhubarb, Ramps, Swiss Chard & Lacinato Kale,

Roasted Fingerling Potatoes, Mint, Sugar Snaps

Dessert

Vanilla Bean Panna Cotta, Peach Gele, Pecan Biscotti

Grilled Peach, Whipped Cream