The Eseeola Lodge at Linville Golf Club

A Sampling of Our Cuisine

Soup & Appetizer

Soup du jour chef's selection.
House-made Pate creation accompanied by cornichon, Dijon mustard and crouton de pain.
Assiette de fromage selection of three cheeses from different regions.
Daily picollo pasta.
Two seared scallops around a sweet, nutty mache lettuce lightly tossed in preserved-lemon vinaigrette.
Locally harvested red beets sliced with baby arugula, orange segments, goat cheese, and red wine and shallot drizzle.
Six escargots served with Morel mushrooms and Cognac crème.
A gently fried fresh Alabama blue crab cake served with an edamame and corn succotash salad.

Salads

Locally harvested NC vegetables: fresh field greens, carrots, cucumbers, Vidalia onions, and pickled okra...a combination of raw and cooked deconstructed vegetables with Watauga County country ham morsels.
Hand selected leaves of Romaine tossed in Eseeola's Caesar dressing and garnished with fresh anchovies and herbed crostini.
Seasonal pears, fresh Belgian endive with organic local fields greens, Gorgonzola crumbles and house-made pomegranate vinaigrette.

Entrées

A Winston-Salem, NC chicken breast with Watauga County country ham inserted beside the tender chicken...served with sauteed Swiss chard, sliced sweet potato and tea poached raisins.
A sage roasted and pan seared pork tenderloin medallion, hickory smoked pork belly and garlic and herb Toulouse sausage accompanied by a green lentil salad.
A 8 ounce Filet with a Roquefort crumble chapeau served with "Pont Neuf" potatoes, parisienne style local vegetables and demi glace
Mushroom duxelle and ratatouille wrapped in a zucchini "pastry" served on a layer of local tomato "jam" ...a wonderful dish suitable for everyone, including vegetarians and vegans.
Rainbow Trout from just "over yonder" served with sweet Silver Queen corn, edamame, red bell pepper, and red onion succotash, with a tiny Sea salt puff pastry "pillow", and Eseeola's tomato coulis.
A 10 ounce milk fed veal chop with a salad of fresh arugula, shaved radish and oven cured tomato.
Fresh Salmon pave blackened in a cast-iron skillet, served with an Indian Harvest rice medley, New Orleans craw-fish etouffee and pain Perdue.
Tender pieces of filet mignon prepared with mirepoix and vin de bourgogne.
Duck leg confit, garlic pork sausage and smoked pork belly with a white bean ragout.
Freshest Seafood selection for this evening...prepared by our culinary brigade.

Wine List

*Due to availability or allocation, wine inventory is subject to change

Featured Wines

Yealands Sauvignon Blanc
500 Degree Red Wine Cuvee
Sequana Pinot Noir
Muscardini Cellars Sangiovese
Schramsberg Sparkling Wine, Blanc de Noirs

Bubbly

Veuve Clicquot, Brut, Champagne, NV
Dom Perignon, Brut, Champagne
Naked on Roller Skates Sparkling Shiraz, Australia, NV
Cuvee No. 1 Sparkling Wine, Marlborough, NV

375 ml/Half Bottles

Gruet Blanc de Noirs, New Mexico, NV
Kim Crawford Sauvignon Blanc, Marlborough
Sonoma-Cutrer Chardonnay, Russian River Ranches
Vincent Girardin, Rully, Vieilles Vignes
Sainstbury Pinot Noir, Los Carneros
Rombauer Merlot, Napa Valley
. Lohr Cabernet Sauvignon, Hilltop Vineyard, Paso Robles

Crisp, “Summery” (not a word), Lighter Whites

Chateau Carbonnieux, Pessac-Leognan
King Estate Pinot Gris, Domaine, Oregon
Kung Fu Riesling, Washington
Lagar de Cervera Albarino, Rias Baixas, Spain
Sokol Blosser Evolution, Oregon
Madrigal Sauvignon Blanc, Napa Valley
Montinore Pinot Gris, Oregon

Chardonnay

Domaine Serene Chardonnay, Cote Sud, Willamette Valley
Sonoma Cutrer Chardonnay, Russian River Ranches
Cakebread Chardonnay, Napa Valley
Ferrari-Carano Chardonnay, Sonoma County
Chateau Genot-Boulanger, Corton Charlemagne
Clos La Folie, Rully
Jordan Chardonnay, Sonoma County
Landmark Chardonnay, Damaris Reserve, Carneros/Sangiacomo
Regnard, Chablis, Grand Regnard
Carillon, Puligny-Montrachet
Vincent Girardin Pouilly-Fuisse, Vielle-Vignes
Paul Hobbs Chardonnay, Sonoma County

Pinot Noir

Apaltagua Pinot Noir, Reserva, Chile
Landmark Pinot Noir, Kanzler, Sonoma Coast
Domaine Serene Pinot Noir, Yamhill Cuvee
Sokol Blosser Pinot Noir, Dundee Hills, Willamette Valley
Domaine Serene Pinot Noir, Evenstad Reserve, Willamette Valley
Archery Summit Pinot Noir, Premier Cuvee, Willamette Valley
King Estate Pinot Noir, Willamette Valley
Sonoma-Cutrer Pinot Noir, Sonoma Coast
Acrobat Pinot Noir, Oregon
Domaine Bertagna Chambolle Musigny, Les Plantes

Reds, Reds, Reds…a little of this, a little of that…

Clos LaChance Merlot, Central Coast, California
Clos De L’Obac, Costers del Siurana, Priorat
Les Amadous Chateauneuf-du-Pape
Layer Cake Primitivo (aka Zinfandel), IGT, Puglia
Ty Caton Syrah, Sonoma Valley
Salvestrin, Retaggio, Napa Valley
Saladini Pilastri, Pregio del Conte, IGT, Marche
Lambert Bridge Zinfandel, Dry Creek Valley
Judd’s Hill Petite Sirah, Napa Valley
Folie a Deux Zinfandel, Amador County
Muscardini Cellars Syrah, Gracie Creek, Sonoma County

Cabs & Such

Caymus Cabernet Sauvignon, Special Selection, Napa Valley
Jordan Cabernet Sauivignon, Sonoma County
Col Solare, Columbia Valley
Chateau Montelena Cabernet Sauvignon, Estate, Napa Valley
Silver Oak Cabernet Sauvignon, Alexander Valley
Concha Y Toro Cabernet, Marques de Casa Concha, Chile
Fuse Cabernet Sauvignon, Napa Valley
Chester Kidder, Columbia Valley
Palmaz Cabernet Sauvignon, Napa Valley

Bordeaux

Chateau Malartic-Lagravière, Pessac-Leognan
Chateau Reignac, Bordeaux Superieur
Chateau Montlisse, St. Emilion, Grand Cru
Chateau Duhart-Milon, Pauillac
Carruades de Lafite, Pauillac

Must Try Wines (…you do not have to, but you should…)

Muscardini Barbera Ukiah Valley, Mendocino County
Allegrini Palazzo della Torre IGT, Vento, Italy
Poggio San Polo Rosso di Montalcino Italy

Fine Dining the Way It Used to Be

At The Eseeola, we go back to an earlier time when dining at a fine restaurant was an experience to be savored. Our guests enjoy breakfast and dinner daily as part of their accommodations package, but High Country visitors staying elsewhere may also enjoy one of our sumptuous meals by making a reservation. Be sure to browse our wine list and view some of the culinary offerings created by Executive Chef Patrick Maisonhaute.

Breakfast and Lunch

Delicious breakfast selections are available to suit light or hearty appetites, and lunch is available at the Grill Room in the Linville Golf Club. Resort casual wear is appropriate for daytime meals.

Dinner

Guests are treated to a four-course meal with a choice of seven entrees meticulously prepared by Chef Maisonhaute and his staff of culinary masters. Our menu changes daily, and we also offer an extraordinary seafood buffet every Thursday evening with seatings at 6:30 and 8:30 p.m. Reservations are required, and gentlemen are required to wear a coat for the evening meal.

Private Dining

The Eseeola Lodge offers private dining experiences from the simple to the extravagant. Contact Food and Beverage Manager Barbara Pollygus at (800) 742-6717 for more information.

Due to availability or allocation, wine inventory is subject to change.

About Chef Maisonhaute

Executive Chef Patrick Maisonhaute began his illustrious culinary career as a student in Auvergne, France, then honed his skills in London's luxury hotels and restaurants. After working under renowned chef Bruno Loubet at Brasserie Odeon, Maisonhaute moved on to the Four Seasons Resort in Palm Beach, Florida, then expanded his repertoire even further at an exclusive island resort in Nevis, West Indies. Maisonhaute draws on this varied background to bring eclectic and exceptional menu selections to our guests at The Eseeola Lodge.