What's on Tap

What's on Tap

Washington Duke Inn unveils new fall menu

Posted October 30, 2013

Roasted Squash and Poblano Pepper Soup with sweet fried hominy and micro herbs is on the fall menu at the Washington Duke Inn's Fairview Restaurant.

Washington Duke Inn's very own Fairview Restaurant is open to the public and ready to serve their delicious fall menu.

Out & About got to sample the menu last week at a media preview event. The dishes were all savory but not heavy, perfect for a crisp fall evening.

Roasted Squash and Poblano Pepper Soup with sweet fried hominy, micro herbs ($8): Creamy but light, with a touch of spice. 

Pecan Encrusted Carolina Grouper with roasted poblano hominy, crispy okra and smoked tomato broth ($25): The sauce was actually my favorite part about this dish, which added another layer of flavor. The pecans and fresh corn gave a needed crunch. 

Fairview Restaurant at Washington Duke InnCornmeal Fried Green Tomatoes with baby kale, apple and butternut squash salad, cipollini onion tomato jam and sweet chipotle aioli ($11): One of my favorites of the night. The fried tomato wasn't greasy, and there were some great flavors packed into the jam.

Pan Fried Oyster Succotash with almond creme fraiche, fennel, frisee and balsamic cherry reduction ($15): I'm no oyster expert, but this second fried dish was perfectly done. It wasn't heavy and I thought the almond creme fraiche was an interesting addition.

Ashley Farms Sweet Tea Poulet Rouge with wild rice butternut squash gratin, creamed swiss chard and roasted chicken jus ($25): This dish was a favorite at my table. Simple but well done, the gratin was creamy, the chicken was juicy and the swiss chard added just the right amount of bitterness. 

Fairview Restaurant at Washington Duke InnCinnamon Sugar Cronut with poached sour cherries and root beer ice cream ($10): I love dessert, and this one was truly outstanding. The cronut was crispy and the root beer ice cream wasn't too sweet (which is good, because this had the potential to be a very sweet dessert).

Executive Chef Jason Cunningham and his team have created a varied and delicious fall menu, which will be available until the middle of December when the winter menu rolls out. The restaurant is beautiful and open to the public, and they even have a $30 three-course "Happy Hour Menu" from 5:30-6:30 p.m. every day.


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