Make history during your next "date night" with this rare opportunity to dine at Tryon Palace by candlelight.
Join Tryon Palace and Chef Ashley Moser of 247 Craven on Friday, Nov. 1, for cocktails and dinner inside the Palace's Kitchen Office. This unique three-course menu is inspired by 18th-century recipes and features fresh, seasonal, locally-sourced food.
Plus, several dishes will be prepared with produce harvested right out of the Palace's own Kitchen Garden!
Before dinner, guests will enjoy historically-inspired cocktails and hors d'oeuvres in the Kitchen Office Courtyard, followed by an intimate "gathering style" dinner by candlelight in the Kitchen Office. Each course will be presented with information about the historic inspiration of each dish and costumed musicians will provide period entertainment.
Kitchen Office Courtyard
Hot cider punch ("Wassail") and Old Salem Smash
Buttered North Carolina shrimp bisque
Williamsburg sweet potato buns with cured Virginia ham and quince
First Course (select one)
Pickled oysters on the half shell with preserved lemon foam
(Ballard Lane Sauvignon Blanc)
Cauliflower and celeriac gratinée with winter greens and bacon
(Dona Paula Estate Torrontes)
"Salamongundy" with Mrs. Taylors Sallad Dressing
(Franciscan Equilibrium White Blend)
Entrée (select one)
Roasted duck breast & confit leg with root vegetable mille feuille, poached apples, chestnuts, & chestnut honey
(Benton Lane Pinot Noir)
Venison loin, with parsnip purée, red cabbage, and cherries
(Vina Equia Rioja Reserva )
Flounder/crab roulade with wilted spinach, cured tomatoes, and butter sauce
(J Wilkes Pinot Blanc)
Dessert (select one)
Spanish fritters, with molasses glaze and stewed plums
(Terra D'Oro Zinfandel Port)
Pear tart with cinnamon-spiced cream
(Warres Optima 10 year Tawny)
Lemon cake, with red currant jam and fairy butter
Menu selections must be made when making reservations.
To make your reservation, please call 252-639-3524.