Dinner - The Asbury

AT THE
DUNHILL HOTEL
Executive Chef | Matthew Krenz
Chef de Cuisine | Mike Long
FALL | DINNER
FOR THE TABLE
MAW MAW’S CAST IRON BISCUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
bacon jam
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
chef’s whim
*OYSTERS ON THE HALF SHELL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.50 each
chili + yuzu granita, grilled lime, pepper sauce, basil oil
ORRMAN’S CHEESE PLATE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
regional, artisanal selections by our friend Rachel
CHARCUTERIE BOARD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
fresh + cured, olives, mustard, bread
SMALL PLATES
FALL SQUASH DUMPLINGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
pepper broth, braised greens, spiced pear purée, goat cheese, pecans
CHICKEN TERRINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Brussels sprout petals, apple, hazelnuts, sweet potato purée
BISON TONGUE CHILE RELLENO. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Carolina Gold Rice, bean ragout, manchego, kuri squash purée, butternut squash + piquillo salsa
SEARED FOIE GRAS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
butternut squash grit cake, apple + currant relish, plum butter, walnuts
RABBIT + WHITE BEAN RAGOUT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
rye pierogi with cheddar + onion, wilted kale
LIVER + ONIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
beef liver risotto, pearl onions, pickled cherries, smoky blue cheese, Vidalia onion demi
SALADS
SALAD OF WARM KALE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Norwood cheese, pine nuts, croutons, creamy peppercorn dressing
PEAR + APPLE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
spiced walnuts, bitter greens, smoky blue cheese, mustard + sage vinny
THE ASBURY | 235 N TRYON ST. CHARLOTTE NC 28202 | RESERVATIONS: 704.342.1193
HOURS: 11:00 AM – 10:00 PM MONDAY – FRIDAY | 9:00 AM – 10:00 PM SATURDAY + SUNDAY
LARGE PLATES
CHILI-ROLLED LOCAL CATCH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
sweet potato pappardelle, wilted chard, sweet potato cream sauce, pecan + preserved lemon gremolata
SHRIMP + GRITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
smoked cheddar grits, chorizo gravy, butter-poached shrimp, Texas caviar
STEAMED CABBAGE ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
spaghetti squash + mushroom filling, whipped sweet potatoes, dried fig salad, mustard + sage vinny, peanut
*STEAK + POTATOES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
Krenz blackboard, potato salad with grilled persimmons + rutabaga, baby carrots, persimmon + sage demi
BEER-BRAISED PORK CHEEKS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
whipped potatoes, seared Brussels sprouts with pecans + golden raisins, Asian greens, apple + fennel demi
FLAVORS OF CHICKEN POT PIE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
sunchoke purée, root vegetables, buttermilk biscuit, roasted lemon jus
SIDES
MAC + CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
grilled piquillo peppers, crispy country ham, goat gournay cheese
MARINATED BEAN SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Sea Island red peas, corn, almonds, tomato seeds, buttermilk chive
CORNBREAD KUSH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
chorizo gravy
BRUSSELS SPROUTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
pecans, golden raisins, ‘nduja + brown butter vinny
WHIPPED SWEET POTATOES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
pecan + thyme demi
*Cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
THE ASBURY | 235 N TRYON ST. CHARLOTTE NC 28202 | RESERVATIONS: 704.342.1193
HOURS: 11:00 AM – 10:00 PM MONDAY – FRIDAY | 9:00 AM – 10:00 PM SATURDAY + SUNDAY
HONORING THE PAST, CELEBRATING THE SEASON, LOOKING FORWARD.
THE ASBURY EXPERIENCE. Executive Chef Matthew Krenz brings to our kitchen nearly two
decades of imaginative culinary skills and, intriguingly, the trained eye of a graphic designer.
With it, he’s able to see unique combinations that result in a mélange of flavors that blend
traditional Southern recipes, widely varied ethnic influences, and seasonally fresh ingredients
hand-picked from local farms.
FALL IS UPON US. As leaves turn and twist through the breeze, new aromas catch you
off guard, reminding you through sense memory of pumpkin patches, warm, mulled drinks
by the campfire, and trips to the mountains with your family. Some of our flavors are smoky.
Apple and pumpkin spices tug at the edges of your palette. It’s a wonderful season
for your senses. Indulge them.
Please advise your server of any allergies or dietary restrictions.
We will always do our best to accommodate you. Not all ingredients are listed.
The art exhibition is curated in collaboration with Sozo Gallery, which is located in the Hearst Tower Plaza.
Works are available for purchase.
Take this menu home as a keepsake! Then come back to try all of our seasons and flavors.
TheAsbury.com
THE ASBURY | 235 N TRYON ST. CHARLOTTE NC 28202 | RESERVATIONS: 704.342.1193
HOURS: 11:00 AM – 10:00 PM MONDAY – FRIDAY | 9:00 AM – 10:00 PM SATURDAY + SUNDAY