On Thursday, September 26th, Edmund’s Oast restaurant will host a collaboration dinner with award winning chef Steven Greene of Herons at The Umstead Hotel and Spa.
Chef Bob Cook of Edmund’s Oast and Chef Greene will prepare a special à la carte menu that will be available throughout the evening. The one night only menu will be available in all areas of the restaurant. Menu highlights include Hamachi tartare with citrus caviar, aged duck with plum, and table-side carved pork rack. Full menu is viewable online.
There will be normal wine and beverage service from the Edmund’s Oast team. Reservations are highly recommended but walk-ins are welcome.
To learn more, visit: www.edmundsoast.com
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