UPCOMING EVENTS

 



























It's that time of year again! Next week the 17th thru the 21st will be our

6th annual Wild Game Week. We will be offering European wine pairing from

Austria, Germany and France to go along with our classic game

preparations. We will also be tapping some seasonal Fall casks from local

and German breweries, such as Foothills and Hofstetten.


The game schedule is as follows:

Nights subject to change depending on availibility and busy-ness

Tuesday: Boar, rabbit , venison

Wednesday: Rabbit, Venison, quail

Thursday: Quail, pheasant, venison, bison

Friday: Rabbit, Bison, Venison, frog legs

Saturday: Quail, boar, venison, rabbit

 
 













                                                        





DECEMBER

Happy holidays to all! We wish everyone a wonderful holiday season filled with love + cheer.


Holiday Goose Roast

December 9, 10, 16 17

HOLIDAY GOOSE ROAST starts this weekend!!






For two weekends in December, we’ll be having our Traditional Holiday Goose Roast with lingonberry gravy,

Bavarian Knoedel (potato dumpling) and apple braised red cabbages.




Boxing Day Brunch

Monday, December 26

11am-3pm

On the day after Christmas we’ll be having a special Boxing Day brunch! CC16 brunch menu along with

roast beef dinner plate, goose and other Boxing Day Specials...mulled red wine and hot buttered rum!





New Years Eve
CC16 7th Annual pine cone drop at midnight!!

Limited A la carte Menu

&

3-course pre fixe ($45 dollars food only). Wine pairings a la carte


Pre Fixe Menu

first course

(choice of)


Hasenpfeffer

Braised rabbit on potato pancakes with frisee, blue cheese and cranberry vinaigrette

Local oyster mushroom and Goat Lady Dairy goat cheese toast

on boulted baguette with honey mustard shallot vinaigrette

second course

(choice of)


Farmer’s Collective Vegetable Napoleon with aged gouda, thyme rosemary and roasted root vegetables

and heirloom sweet potatoes, roasted leek sauce


NC shrimp and crab stuffed NC rainbow trout, grilled asparagus, sauce Bearnaise,

heirloom fingerling potatoes, shrimp and brandy sauce

Carolina bison steak, figgy gravy, layered potato gratin, roasted brussels and baby carrots


third course

(choice of)
White chocolate mousse with berries


Warm English sticky toffee cake with vanilla ice cream and caramel sauce




New Year’s Day Brunch

Sunday, January 1

Vegetarian and loaded black eyed peas and collards, dark beer roasted pork shanks and more!

Plus the regular CC16 favorites.


Cheers and happy holidays!!!