Culinary Variety — a pictorial sampler of dishes from each of the above restaurants
Convivio — this is from a second visit made especially to try their crispy porchetta served with verdure (local sourced greens with garlic, chilly, anchovy) and patate alforno (roasted potatoes with rosemary).
Hawthorne and Wood
Pictured above — top right and left North Carolina white shrimp remoulade with mirliton squash, avocado, horseradish and fines here’s.
Bottom left the middle top row, rosti potatoes with deviled eggs, celery in a house steak sauce.
The bar makes great cocktails, even of the ‘mock’ variety on request. I asked for something refreshing and not too tart or sweet with cucumber.
The Littler
Springer MountainChicken with butter beans, squash and corn.
Bibb lettuce, lemon cucumber, fennel, radish, mint and chèvre vin.
The Mebane Table
Pictured on the left NC pan fried catfish on a savory croque monsieur with white wine shrimp sauce.
Right top is the Table soup of the day — NC beef and field peas in a beef broth — this is a side bowl but a full bowl would have been a more than welcome choice.
James Pharmacy
Sea scallops with Cajun corn maque Choux with rice and a house Caesar.
Bleu Olive
Pictured above —
Caesar salad with baby romaine, housemade polenta croutons, and creamy garlic dressing.
Grass fed lamb tenderloin with roasted root vegetables and broccolini in a Rosemary bordelaise.
The wine is a Malbec.
Dinner at Elements
To the left — house baked breads including cranberry walnut, fried Chinese buns, ; top right Asian lemongrass beef tacos and crispy spring rolls.
Culinary Odyssey 