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Patrick Maisonhaute

Executive Chef

When guests come to the table at The Eseeola Lodge, Patrick Maisonhaute is the man behind all the sumptuous flavors. Originally from France, Patrick first trained as a pastry chef, then moved to London where his interest shifted to cuisine. As he continued his travels, he learned from many international chefs and has incorporated some traditional dishes into the Lodge’s selections. “I hope guests will leave The Eseeola with a memorable dining experience,” says Patrick. So how did his career path bring him to North Carolina? While working in the Caribbean, Patrick fell in love with an American woman and moved to Banner Elk to be with her. And as if a sign of where he would feel most at home, Patrick chose The Eseeola as the ideal spot to propose to his future wife—several years before he joined our staff in 2006.

Explore a sample of tantalizing selections created by Executive Chef Maisonhaute.

MENUS:

SMALLER PLATES

Soup

Spring Salad

Melon, Grapes, Golden Beets, Shaved Radish, Marcona Almonds, Baby Kale, Verjus Vinaigrette

Eseeola “Chop/Chop”

House-Cured Bacon Crumbles, Blue Cheese, Tomatoes, Cucumbers, Carrots, Celery, Croutons, Choice of Dressing

Cheese Board

Assorted Cheese, Apple Butter Mostarda, Fresh Fruit, Pickled Ramps, Honeycomb, Artisan Crackers

Southern Fried Oysters

Apple and Turnip Slaw, Preserved Lemon and Horseradish Aioli

Braised Maitake Mushrooms

Roasted Garlic, Thyme, Brioche Crouton, Shaved Asiago Cheese

Grilled Octopus

Fava Bean Puree, Kalamata Olives, Pea Shoots, Tomato Vinaigrette

Crispy Veal Sweetbreads

Southern-Style Couscous, Garlic Butter, Miso BBQ Drizzle

Green Curry

Grilled Squash and Spring Onions, Eggplant, Tomato Rice, Coconut Essence

Butter Poached Prawn

Ricotta Gnudi, Scallions, Grape Tomatoes, Basil Chiffonade, White Wine

• Gluten-free options are available.

LARGER PLATES

Grilled Lamb Chops

Merguez Sausage, Potato and Ramp Pie, Lima Bean Ragu, Black Garlic Cabernet Reduction

Smoked Duck Breast

Cranberry Beans, Bok Choy, Morel Mushrooms, Marsala Reduction

Grilled Trout

Strawberry and Watercress Salad, Farro Verde, Toasted Benne Seeds, Sherry Vinaigrette

Filet Oscar

Crab Meat, Asparagus, Truffled Potato Puree, Béarnaise

Soft Shell Crab

Marinated Cucumbers and Tomato, Frisee, Capers, Harissa Aioli

Pan-Seared Halibut

Collard Greens, Whipped Cauliflower, Baby Carrots, Citrus Sabayon

Grilled Elk Medallions

Pickled Pear, Blueberries, Celeriac Puree, Espresso Balsamic

Featured Butcher’s Cut (Selected Daily)

Chef’s Fish of the Day (Selected Daily)

RED FOX TAVERN

Pub Chips with Spring Onion Dip

Oysters on The Half Shell

Cocktail, Mignonette, Fresh Horseradish

Fennel and Orange Salad

Pickled Fennel, Orange Segments, Pistachios, Shaved Manchego, Arugula, Rhubarb Vinaigrette

Red Fox Tavern Salad

Asparagus, Tomato, Roasted Bell Peppers, Boiled Egg, Spinach, Miso Vinaigrette

Artichoke and Ramp Croquettes

Monterey Jack Cheese, Horseradish Dill Aioli

Bourbon Glazed Brussels Sprouts

Fried Brussels Sprouts, Bleu Cheese, Lamb Bacon Crumbles

Lobster Roll

Cold-Water Lobster Salad, Celery, Tarragon Aioli, Sweet Roll

Black and Bleu Popovers

Cracked Black Pepper, Bleu Cheese, Ramp Aioli

Trout Amandine

Haricot Verts Salad, Capers, Red Wine Vinaigrette

Red Fox Tavern Burger or Cheeseburger 16

Lettuce, Tomato, Onion Rings, Tomato Jam, Pub Chips

Pan Seared Scallops

Prosciutto, Spring Peas, Bread Crumbs, Parmesan Cheese, Chardonnay Cream

Bucatini Pomodoro

Piccolo Pasta, Roasted Garlic, Tomato, Olive Oil, Shaved Parmesan Cheese

Pork and Collards

Smoked Pulled-Pork, Slow-Cooked Collard Greens, Stewed Tomatoes, Gouda

Grilled Flat Iron Steak

Potato Mousseline, Wilted Spinach, Fried Shallots, Demi-Glace