NC_Chevalier

Went to the new Renaissance Raleigh Hotel at North Hills this past weekend and stopped in for a bite at their restaurant, Flights.

The Exec. Chef is a Johnson & Wales grad who has worked at several Ritz Carlton properties and the Caneel Bay Resort on St. John.

Menu includes:

-Lump Blue Crab Salad with pink grapefruit segments and chive oil
-Asparagus spears with wild mushroom ragout
-Truffle Studded Pan Seared Diver Scallops with shiitakes, chives & ginger citrus beurre blanc, served with green tea soba noodles
-Grilled Angus Filet of Beef stuffed with bittersweet chocolate, finished with a truffled armagnac veal glaze, fingerling potatoes & baby vegetables
-BBQ pork “sliders”

A manager treated us to Chef’s secret recipe dessert: hot cheese cake! It is unique and Chef Wendel has shared the recipe with only one other at Flights.

It’s a shame this place is not on the top floor, because the view would be spectacular.