** Carter’s Tavern is currently offering a self-serve breakfast for guests. We will return to offering our traditional hot breakfast soon. Please contact us for additional details. **

The culinary team at Carter’s Tavern and Wine Cellar cater to your group’s schedule and dining needs. Fresh flowers, candlelight, and a crackling fire complete the English Tavern setting and enhance your dining enjoyment.

Our Chef prepares inspired cuisine from the freshest ingredients; a feast for both the eye and palate, and our award-winning wine collection offers a variety of select vintages to perfectly compliment your meal.

At this time, we only serve dinner to groups and for special events by advance reservation.

A seasonal Contemporary American menu
utilizing locally-sourced ingredients from the South.

A Sample Menu

Reservations: (828) 859-9135 or stay@pinecrestinn.com

Appetizers

Champagne Gulf Coast Oysters Served on the half shell, then braised with lemon & garlic Topped with spinach, applewood smoked bacon & sweet corn salsa
Savory Peach & Rosemary Chutney On a wedge of Brie baked in filo dough Served with herbed crostinis
Escargot in a Pastry Dome Lightly sautéed in garlic & white wine, then baked to a golden brown
Fried Lobster Ravioli Topped with garlic shrimp & sweet chili glaze
Bruschetta Trio Roasted red pepper & garlic hummus, sundried tomato spread & olive tapenade garnished with fresh basil

Soups & Salads

Sea Clam & Shrimp Chowder Sautéed with roasted corn, celery, onions and potatoes Seasoned with Rosemary enriched clam stock & heavy cream
Salad of Local Delights Locally grown peaches, heirloom tomatoes & cucumbers, seated upon a bed of organic spring mix & frisée tossed with mild Dijon or Rosemary balsamic dressing
Manchester Farms Roast Quail Salad Accented with dark chocolate shavings & purple plums Seated upon a bed of Frisee with blackberry balsamic

Entrées

Blackened Wild Caught Sea Bass Served on lobster ravioli, with sweet basil pesto & fresh mango fresco
Pan Sautéed Carolina Mountain Trout Topped with crab, capers & lemon buerre blanc
All Natural Ashley Farms Chicken Marsala Seated upon portabella ravioli, garnished with fresh local vegetables
Certified Angus Herb Encrusted Veal Cutlet Roulade With spiced zucchini, carrots & sweet onions from Polk County Growers, garnished with leek steeped cream
Grilled Certified Angus Beef Filet Mignon Wrapped in applewood smoked bacon & topped with Bordelaise
New Zealand Lamb Chops With herbed goat cheese & blackberry salsa