Menu | Eseeola Lodge

Menu Selections

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

Fried Oysters

Sea Island Red Peas, Carolina Gold Rice, Pepper Relish, Celeriac Salad, Tartar Sauce

Cheese Board

Assorted Cheeses, Mostarda, Fresh Fruit, Pickled Ramps, Honeycomb, Artisan Crackers

Citrus Salad

 Citrus Infused Endive, Strawberry Basil Panna Cotta, Shaved Cucumber, Toasted Walnuts, Balsamic Syrup

Scallops

 Diver Scallops, Spring Pea Puree, Roasted Peppers, Dry Cured Sausage, Creamy Leeks

Eseeola Chop/Chop

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

Spring Salad

Artichoke Hearts, Avocado, Asparagus, Pickled Beets, Baby Spinach, Watercress, Shaved Radish,
Shaved Manchego, Smoked Vidalia Onion Vinaigrette

• Gluten-free options are available.

LARGER PLATES

Chicken Saltimbocca

Prosciutto, Brie and Spinach Tart, Tomato Marsala Cream, Fried Sage Leaves

Filet Mignon

Creme Fraiche and Chive Potato Cakes, Creamed Peas and Spring Onions, Black Garlic Bordelaise

Crab and Trout

North Carolina Trout stuffed with Lump Crab, Killed Branch Lettuce, Pickled Onion, Herbed Farro, Sorrel Beurre Blanc

Lamb Wellington

Lamb Tenderloin wrapped in Puff Pastry, Smoked Potato Puree, Balsamic Glazed Carrots, Fava Beans, Cabernet Jus

Gnocchi Primavera

Sage & Potato Gnocchi, Morel Mushrooms, Asparagus, Roasted Tomatoes, Wild Ramps

Fried Pork Tenderloin

Pan-Fried North Carolina Lady Edison Pork, Charred Broccolini, Potato Rosti, House Cured Lardons, Burgundy Pepper Gravy

Featured Butcher’s Cut Selected Daily

Chef’s Fish of the Day

RED FOX TAVERN

Basket of Pub Chips

Soft pretzels and Beer Cheese

Fried Oyster Biscuits

Celeriac Slaw, Smoked Cashew Butter

Bourbon and Bleu Brussels

Fried Brussels Sprouts, Bleu Cheese, Bourbon Glaze, Lamb Bacon

Pimento Cheese Tater Tots

Pickled Ramp Aioli

Reg Fox Tavern Salad

Cured Strawberries, Pickled Pea Shoots, Grape Tomatoes, Shaved Radish, Goat Cheese, Romaine Hearts, Toasted Walnuts, Rhubarb Vinaigrette

Chicken Bao

Fried Joyce Farms Chicken, Steamed Bun, Bread and Butter Pickles, Mustard Green Slaw, Oyster Aioli

Red Fox Tavern Burger

Angus Beef Patty, Cheddar Cheese, Lettuce, Tomato, Onion Rings, Tomato Jam, Pub Chips

Lobster Mac and Cheese

Asparagus, Chablis, Aged Cheddar, Mascarpone Cheese Sauce

Short Rib Stroganoff

Grilled Short Ribs, Shiitake Mushrooms, Pappardelle Pasta, Red Wine Reduction, Crème Fraiche

Pan Fried Carolina Trout

Collard Greens, Creamed Farro, Caper Tarragon Butter

Twin Beef Tournedos

Caramelized Shallots, Balsamic Horseradish Steak Sauce, Pub Chips