Chef's Table Experience
A beautiful five course dinner with wines perfectly paired for each course from your choice of 6 premiere pre-fixed menu options. (Click to view sample menus.) Available Wednesday and Thursday evenings in the Veranda. Accommodates 6 to 8 guests at $125.00 per person.
Reservations
Make your reservation today for an unforgettable culinary experience crafted by our Executive Chef and Sommelier.
Chef's Tables must be booked 2 weeks in advance of requested date. Contact Richard Fuller at richard.fuller@thepeninsulaclub.com or 704-439-2916.
Chef'sTable
Sample Menu | 1
Fois Gras
cinnamon brioche, fig jam
Château Doisy-Védrines, Sauternes 2003
Roasted Butternut Squash
maple pecans, honey fig goat cheese, sweety drop peppers
Kongsgaard Chardonnay, Napa 2014
Open Faced Crab "BLT"
crispy pancetta, tarragon, heirloom tomato, brioche
2020 Eva Fricke Rheingau Trocken Riesling
Snake River Farms Flat Iron
micro vegetable crudites, mushroom soy
Château Kirwan, Margaux, 2010
Passion Fruit Panna Cotta
honey yogurt, coconut crumble, mango
La Spinetta Moscato d'Asti 2021
*Menus are pre-fixed and can only be adjusted to accommodate dietary restrictions.
Chef'sTable
Sample Menu | 2
Wagyu Sirloin Carpaccio
cured egg yolk, truffle sea salt, crisp capers
Ameztoi Getariako Txakolina Rubentis, 2021
Seared Diver Scallop
mousseline, trinity
Vix Bara Blanc de Blancs, 2016
Wild Boar Tenderloin
woodland mushrooms, danish blue cheese polenta, natural jus
Alessandro Rivetto Barolo 'Lazzarito', 2018
Braised Short Rib
red beet whipped potatoes, romanesco, gremolata
Bruno Giacosa, Barbera d'Alba, 2014
Lemon Mascarpone Cheesecake
blackberry gelee, honey meringue, almond lace
Château Guiraud, Sauternes, 2009
*Menus are pre-fixed and can only be adjusted to accommodate dietary restrictions.
Chef'sTable
Sample Menu | 3
Braised Rabbit Pot Pie
sweet peas, carrots, flaky crust
Alain Corcia Mercurey, 2018
Wild Boar Tenderloin
woodland mushrooms, danish blue cheese polenta, natural jus
Domaine Parent Volnay 1er Cru Taillepieds, 2014
Ostrich Meatball
spiced squash, apricot blatjang
Ridge Vineyards 'Pagani Ranch', 2020
Bison Tenderloin
purple potato & woodland mushroom hash, black garlic hollandaise
Seghesio 'Cortina', Napa, 2020
Chocolate Espresso Bombe
chocolate bavarian, espresso cremeux, macadamia nut ganache
Cossart Gordon Colheita Bual Single Harvest Madeira, 2005
*Menus are pre-fixed and can only be adjusted to accommodate dietary restrictions.
Chef'sTable
Sample Menu | 4
Duck Pastrami
roasted heirloom carrots, blood orange, hazelnuts
Jolie-Laide Trousseau, 2020
Butter Poached Grouper
edamame puree, heirloom tomato relish, crisp basils
I Favati Fiano di Avellino, 2019
Lions Mane Mushrooms
risotto, house smoked bacon
Papapietro Perry Pinot Noir, Sonoma Coast, 2017
Wagyu Beef Cheeks
maitake, king trumpet, okinawan sweet potato, pomegranate jus
Domaine de Bila-Haut 'V.I.T', 2019
Brown Butter Pecan Ice Cream
dolce, pizzelle
Château Doisy-Védrines Sauternes, 2003
*Menus are pre-fixed and can only be adjusted to accommodate dietary restrictions.
Chef'sTable
Sample Menu | 5
Seared King Trumpet "Oscar"
colossal crab, asparagus, black garlic hollandaise
2015 Skylark 'Red Belly'
Watercress
crispy root vegetables, lavender honey, minus 8 vinegar
2020 Le Roi des Pierres Sancerre
'Les Monts Damnes'
Crispy Duck Breast
pommery mustard, frisee, duck glace
2021 Domaine Diochon Moulin-a-Vent Vielles Vignes
Deconstructed Bison Wellington
mushroom duxelles, foie torchon, puff pastry, peppercorn sauce
2013 Idiom Rhone Blend
Cherry Bavarian
chocolate sponge, almond brittle
N.V. La Tour Vieille Banyuls Reserva
*Menus are pre-fixed and can only be adjusted to accommodate dietary restrictions.
Chef'sTable
Sample Menu | 6
Serrano Ham
melon, hb quail egg, frisee, manchego, smoked paprika dressing
2021 Fontanassa Ca'Adua Gavi
Seared Ahi Tuna
seaweed salad, wasabi tobiko
2021 Rudi Pickler Gruner Veltliner
Smaragd Terrassen
Braised Pork Cheeks
stewed crimson lentils, turmeric coconut milk, crisp leeks
2016 Lahere Freres Rose de Saignee Les Beaudiers
Extra Brut
Elk Tenderloin Au Poivre
enoki mushrooms, chevre polenta, bitter honey
2013 Donelan Syrah Kobler Family Vineyard
Chocolate Peanut Butter Entremet
toffee, ganache, peanut lace
1999 Bodegas Toro Albala Montilla-Moriles Don Pedro
Ximenez Gran Reserva
*Menus are pre-fixed and can only be adjusted to accommodate dietary restrictions.
