New Fall Menus Debuts at Herons

Herons, the Forbes Five-Star, AAA Five-Diamond restaurant at The Umstead Hotel and Spa, has unveiled new fall menus that will warm patron’s palates with the season’s finest flavors. Throughout October and November, executive chef Scott Crawford will showcase North Carolina’s autumn bounty from The Umstead’s own farm, local farms and food purveyors in an exceptional line-up of breakfast, lunch, brunch, and dinner menus. A Chef’s Tasting Menu is also available and is ideal for celebrating an extra-special occasion.

Herons’ autumn prix fixe dinner menu offers guests the option of three or four courses. Beginnings include dishes like Pumpkin Soup with Marshmallow, Hickory Syrup and Rosemary Oats, and Butternut Squash Salad with Maple Ricotta, Dates and a Walnut Vinaigrette, and are followed by entrees like Scottish Salmon with Caramelized Onion, Hog Jowl and Horseradish Broth and Beef Tenderloin with Sage Crust, Chestnut-Potatoes and Marrow Sauce, and completed with desserts from Sweet Potato Soup with Pickled Raisin, and Cake “Toast” Sour Cream and Ginger Pudding with Buttermilk, Pickled Apples and Oats, to Warm Chocolate Mousse (for two) with Huckleberry Compote and Corn Nut Ice Cream.

For a midday indulgence, lunch menu highlights include appetizers such as Autumn Squash Ravioli with Chanterelle Mushrooms and Carolina Moon Cheese, and Parsnip Soup with Banyuls Vinegar, Pecan Brittle and Crispy Sage, and main dishes ranging from Red Beet Pasta with Pickled Raisins, Smoked Blue Cheese and Fried Almonds to Beef Short Ribs with Scarlett Turnips, Horseradish, Parsley Root and Red Wine. Diners can end their meal on a sweet note with treats including Cheesecake Crème Brulee with Cranberries, Pumpkin Spice Cake and Orange Caramel and Caramel Poached Apples with Soft Oat Cake, Vanilla Parfait and Salted Butter Sable.

A special five-course Chef’s Tasting Menu is available nightly and features Salmon Carpaccio with Paw Paw Vinegar, Hyssop and Shaved Radish; Malted Parsnip Soup with Gala Apples, Ruby Port and Hazelnut Crumb; Milk Poached Pheasant with Roasted Hickory Nuts and Foie Gras Sauce; Wagyu Beef Belly with Creamed Collard Greens and Mustard Jus; and Sweet Potato Pudding Cake with Currant, Goat Yoghurt and Cranberries. The Chef’s Tasting Menu requires the participation of the entire table and reservations are required. Vegetarian menus are also available upon request.