Posts By : tvandiver

Join the feast: Cena Italiana

Each Tuesday, Chef Adam Cooke and his award-winning team will serve Cena Italiana (Italian Supper). We are talking big plates—large portions of classic, handmade pasta dishes, at three courses for $30. It’s our way of saying thank you for your business over the past year, and in the weeks and months ahead.

Every TuesdayThree courses for $30*
Reservations recommended

*Tax and gratuity not included.


THIS WEEK’S Menu

February 10, 2015

First
Antipasti: Fritto Misto of Calamari, Cauliflower, Lemon, Kale & Oysters

Second Course (choice of)
PSpicy Carrot, Butternut Squash and Sweet Potato Soup with Candied Ginger, Greek Yogurt and Spiced Pumpkin Seeds
Baby Red Romaine, Shaved Fennel, Crispy Capers, Preserved Egg Yolk, Anchovy Vinaigrette & Parmesan

Third (choice of)
Herb Lamb Tortellini, Charred Sunchoke, Cippolini Onion & Kale
Black Tagliatelle with Seared Scallops, Citrus, Fennel & Marinated Olives
Canalones with Braised Pork, Liver, Shallot Cream & Fresh Herbs


Some menu items may change due to the availability of fresh, seasonal ingredients we source from local farms.

Make a Reservation

Valentine’s at Hotel Domestique and Restaurant 17

Like any celebration, Valentine’s Day is what you make it. Hotel Domestique and Restaurant 17 want to help you make it one of the most romantic weekends of the year. One thing is certain, if you spend it with us, you’re covered until next year.

Hotel Domestique Two-night Room Package for Two

COST: $975*

INCLUDES:

/ Champagne upon arrival

/ Valentine’s Day Dinner for two at Restaurant 17

/ Two night’s stay at Hotel Domestique

/ Champagne, housemade truffles and a dozen roses in guest room

/ European continental breakfast for two each morning

Valentine’s hotel package available February 13 -14 or 14-15.

Restaurant 17 Valentine’s Day Dinner

MENU: 3 Course Prix Fixe

COST: $65*pp

Call (864) 516-1715 to reserve your room or book your table online.

*Tax and gratuity not included. Couples massage is available on an a la carte basis, but must be reserved in advance.

Christmas Eve at 17

Sleigh bells are ringing. The halls are decked. And the Yuletide beckons. That can only mean one thing: Christmas Eve at Restaurant 17. The warm, inviting ambiance provides the perfect backdrop for family and friends to come together and celebrate one of the most enchanting nights of the year. Chef Adam and his culinary team are preparing a fresh, three-course seasonal feast, featuring subtle interpretations of traditional holiday favorites—all paired with an eclectic collection of wines. This truly promises to be a special evening that you and your loved ones will remember for many Christmases to come.

Wednesday, December 24, 2014
Christmas Eve Dinner
Special hours: 5 – 9 pm
3 Course, Formal Holiday Menu
$65* pp or $98* pp Wine Pairings with Courses
$18* per Child under 12
Reservations required

*tax and gratuity not included

This is a limited seating event; please contact us today to reserve your spot: 864-516-1254


Menu

STARTERS

Local Spicy Arugula and Kale Salad, Anson Mills Brewster Oats, Shaved Heirloom Radish, Pickled Squash, and Fromage Blanc

2013 Jean Francois Merieau, ‘L’Arpent des Vaudons’ Sauvignon Blanc, Loire, Valley, France

Rocky Nook Oysters on the Half Shell, Warm Guanciale and Shallot Marmalade with Gremolata

mv Scarpetta, ‘Timido’ Brut Rose Spumante, Friuli, Italy

Seared Foie Gras, Carrot Cardamom Corrnmeal Blini, Crème Fraiche, Ginger Cherry Jus

2013 Bernhard Ott, ‘Am Berg’ Gruner Veltliner, Wagram, Austria

High Valley Farm Mountain Trout Crudo, Grapefruit Conserva, Roasted Peanuts, Charred Scallion, Young Greens, and Benne Seed

2013 Fattoria Laila, Verdicchio dei Castelli di Jesi, Marches, Italy

Local Sunchoke Soup, Truffle Potato and Fried Thyme

2012 Henri Perrusset, Chardonnay, Macon-Villages, Burgundy

ENTREES

Greenbriar Farm Heritage Pork Crepinette, and Belly, Mushroom, Bok Choy, Garlic, Ginger, Scallion, Benne Seed and Sunny Farm Egg

2011 Domaine de Chateaumar, Chateauneuf du Pape Rouge, Rhone Valley, France

Alabama Grassfed Beef, Local Charred Broccoli, Cippolini Onion, Rutabaga-Potato Mash, Bourbon Peppercorn Sauce<br

2010 Chateau Belregard-Figeac, ‘Tellus Vinea’ Rouge, Bordeaux France

Grilled Manchester Farms Quail and NC Duck Sausage, Winter Squash, Grilled Turnips and Their Greens, Sweet Potato and Mustard Glace

2007 Berger, Riesling Steingraben Reserve, Kremstal, Austria

Braised Bethel Trails Lamb Lasagne, Charred Kale, Vegetable Ragout and Housemade Ricotta

2011 Prieler, Blaufrankisch Johanneshohe, Burgenland, Austria

Roasted Chestnut Rissoto, Carolina Gold Rice, Winter Citrus, Hazelnuts, Mustard Green Gremolata

2011 Domaine Overnoy-Crinquand, Arbois-Pupillin Chardonnay, Jura, France

Crispy Sheepshead, Romanesco, Cauliflower, Butter Braised Radish, Spaghetti Squash, Asian Winter Greens and Root Vegetable Emulsion

2013 Tomero, Torrontes, Salta, Argentina

DESSERTS

Toasted Black Walnut Brioche with Sour Cherry and Crème Fraiche Ice Cream

2012 La Tour Vieille, Banyuls Rimage, France

Chocolate Peppermint Espresso Semifreddo w/ Smoked Coffee Ice Cream<br

Madeira, ‘Savannah’ Verdelho, Madeira

Lemon Glazed Pound Cake, Winter Citrus Curd, Hazelnut Nougatine and Candied Citrus

mv Ca Furlan, Prosecco ‘Cuvee Beatrice’, Veneto, Italy

Selection of Cheeses with House Crackers and Accompaniments

2008 Cloudy Bay, Late Harvest Riesling, New Zealand


Make a Reservation

An Encore: James Beard House Dinner at Restaurant 17

A taste of New York in South Carolina
On Thursday December 11, award-winning Chef, Adam Cooke, will be recreating a special dinner for Restaurant 17 guests—the same meal he recently prepared in New York for the distinguished James Beard House. Adam and his talented team delighted the prestigious Greenwich Village kitchen with internationally influenced, “Southern-inflected” dishes that wonderfully convey his fresh, vegetable-forward approach that incorporates that latest culinary innovations.

Learn more about the James Beard House. View a gallery
of images from our trip.

Thursday December 11 / 7 pm$85*pp for 5 Courses with Wine Pairings
Reservations required. Seating limited to 75.

*Tax and gratuity not included.

A very special evening—for Chef Adam, as well as the guests
“It was an honor to be invited to the James Beard House again,” Adam says. “The entire team put a lot of effort into creating what we feel is a delightful menu, and we look forward to sharing it with all of our customers at Restaurant 17. It is gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced at a very special kitchen in New York. We hope everyone here will enjoy it as well.”


Menu

CANAPES

Smoked-Trout Spread on Buckwheat “Wheat Thins” with and Caviar

Lamb Carpaccio Flatbreads with Cucumber, Yogurt, and Dill

Parsnip Soup with Warm Mushroom Broth and Cracklings

Chorizo Buñuelos with Date Jam and Black Olive Dust

2012 Clos Cibonne Tibouren Rose ‘Cru Classé’, Cotes de Provence, France

DINNER

Mountain Trout Poke with Apple, Shishito Peppers, Charred Scallion, Peanut, Benne and Ginger

2013 Do Ferreiro Albariño, Rias Baixas, Spain

Bacon-Wrapped Rabbit Saddle with Brown Butter Sweet Potato, Turnip Mostarda, Butter-Braised Radish and Sour Cherry Sauce<br

2011 Joh. Jos. Prüm, Riesling Kabinett, Mosel, Germany

Braised Local Pheasant Cavatelli with Sumac, Stone Fruit, and Mustard Green Gremolata

2012 Domaine Tortochot, Morey-St-Denis, Burgundy, France

Pork Crépinette with Cauliflower-Pecan-Golden Raisin Aigre-Doux, Toasted Farro, Baby Kale and Lardo Vinaigrette

2008 Il Colle, Brunello di Montalcino, Tuscany, Italy

Compressed Spiced Carrot Custard Cake, Warm Benne Seed Brown Butter Streusel, Orange Toffee Sauce, Carrot Carraway Sugar and Cream Cheese Ice Cream

2013 La Morandina, Moscato d’Asti, Piedmont, Italy


Make a Reservation

Wine Dinner with JP Bourgeois, December 4th

JP Bourgeois is a highly specialized wine importer focusing on small family estates, primarily from France and Spain. He works with farmers, not factories, that have been cultivating their lands for generation after generation; farmers who are preserving the culture and tradition of their region, of their Terroir. All of his wines are sustainably/organically farmed, and represent outstanding values in their categories.

On December 4th Chef Adam Cooke and JP Bourgeois will present a five-course dinner menu paired with handcrafted, organically farmed wines. Join us for a beautiful evening of fine food and French wine.

December 4 at 7 pm
$65* pp for 5 Courses with Wine Pairings
Reservations required. Seating is limited.

Call soon for reservations. 864.516.1715

*Tax and gratuities not included.

 

A Thanksgiving Celebration

A traditional Thanksgiving that’s anything but typical

Chef Adam and the superb culinary team at Restaurant 17 believe that food is a celebration—something to be treasured with friends and family in a spirit of true thanksgiving. This year in particular—our first full year at Hotel Domestique and Restaurant 17—is cause for great thanks and appreciation. It has been an incredible twelve months, primarily because of our wonderful friends and customers.

We would be honored to have you share this most special of American holidays with us at Restaurant 17. In the spirit of the first Thanksgiving we will be preparing a traditional feast for one and all—on a day that promises to be a one-of-a-kind memory.

Thursday, November 27, 2014
Thanksgiving Dinner
Special hours: 2 – 7 pm
Traditional Menu, Four Course a la Carte
$65* pp or $98* pp Wine Pairings with Courses
$18* per Child under 12
Reservations required

*tax and gratuity not included

This is a limited seating event; please contact us today to reserve your spot: 864-516-1254


Menu

Amuse-Bouche
Chef’s Choice

First Course
James River Oysters, House Made Condiments-1/2 Dozen
Foie Gras Parfait, Maple, Dark Chocolate and Sea Salt
Roasted Parsnip Soup with Preserved Lemon, Mustard Green Gremolata and Brown Butter
Ricotta Gnudi, Local Beets, Sherry Vinegar Reduction, Parmesan
Salad of Arugula, Guanciale, Roasted Persimmon Vinaigrette and Shaved Daikon Radish

Second Course
Heritage Breed Turkey Breast and Confit of Leg with Sage Sourdough Pain Perdu, Roasted Onion Gravy, Smoked Grapes, Pine Nuts and Rosemary

Alabama Grass-fed Hanger Steak, Young Potatoes, Local Carrots, Grilled Broccoli Rabe and Wild Mushrooms

Maple-Sage Pork Crepinette with Cider Braised Apple, Brussels Sprouts, Pickled Raisins and Beer Mustard Sauce

High Valley Farms Trout Filet with Delicata Squash, Pan Roasted Salsify, Haikuri Turnip and Herb Brodo

Roasted Sweet Potato Rissoto, Anson Mills Carolina Gold Rice, Brown Butter Cauliflower, Sweet Potato, and Currants

Denver Leg of Venison, Romanesco, Brown Butter Butternut Squash, Truffle Mushroom Puree, Smoked Cippolini, Foie Gras Bordelaise

Dessert
Cocolate Pecan Pie with Smoked Coffee Ice Cream, Cocao Nib Crumble

Pumpkin-Persimmon Sticky Toffee Pudding, Cream Fraiche Ice Cream, Toffee Sauce

Apple Fried Pie, Cinnamon Labneh, Coconut Dukkah, Honey


Make a Reservation

A Celebration of Good Taste

At Restaurant 17, Chef Adam Cooke and his award-winning culinary team believe food should be a celebration of the fresh bounty the land provides. On Tuesday, November 4, Chef Adam will be preparing an inspiring array of pastured meats and poultry dishes from Bethel Trail Farms—a sustainable, family-owned farm from Gray Court, S.C. In addition, Andrew Rich will be pairing distinctive wines that are sourced from the fruit of select vineyards in Oregon and Washington. It promises to be an evening of good times and good taste. Hope to see you there.

November 4 at 7 pm
$65* pp for 5 Courses with Wine Pairings
Reservations required. Seating is limited.

Call soon for reservations. 864.516.1715

Bethel Trails Farm is owned by the Ellis Family and operated as a sustainable farm specializing in pastured meat and poultry. As a member of Carolina Farm Stewardship Association, Bethel Trails Farm supports the concept of local, sustainable farming which is beneficial for the economy as well as the environment. For more information visit: www.betheltrailsfarm.com.

Andrew Rich has been crafting distinctive wines in his adopted state of Oregon since 1995. Before launching his own label twenty years ago, Andrew trained in Burgundy, France and then under legendary vintner and fellow Rhône specialist Randall Grahm at Bonny Doon Vineyards. Andrew’s focus is on Rhône-style wines including Syrah, Roussanne, and Mourvedre. For more information about Andrew Rich visit:
www.winemakersstudio.com.

*Tax and gratuities not included.

Menu


Local Apple Salad with Fried Rabbit Liver Bon Bons, Honey, Mustard Seeds and Fried Chicken Skins, Bitter Lettuces

Paired with 2011 Andrew Rich, Roussane, Columbia Valley, Washington

Pheasant, Sage and Sourdough Pain Perdu, Charred Apple, Sour Apple Demi

Paired with 2011 Andrew Rich, ‘Prelude’ Pinot Noir, Willamette Valley, Oregon

Lamb Agnolotti, Local Beets, Orange, Sherry and Fromage Blanc

Paired with 2011 Andrew Rich, ‘Coup d’Etat’ Red Blend, Columbia Valley, Washington

Crepinette and Pork Belly, Grilled Brocoli Rabe, Pickled Chili’s, Red Wine Currant Puree, Smoked Cippolini Onion

Paired with 2010 Andrew Rich, ‘Prometheus’ Syrah, Columbia Valley, Washington

Challah Bread Sticky Pudding, Cherries, Vanilla Custard and Cocoa Crumble

Paired with 2012 Andrew Rich, ‘Verbatim’ Pinot Noir, Willamette Valley, Orego


Chef Adam Cooke invited to James Beard House

To be invited even once to the prestigious James Beard House in New York City is a lifetime achievement for any chef. For Adam Cooke, his November visit will be his second trip to the Beard House, a testament to his skill, and acknowledgment of the respect he has garnered in culinary circles, even at the relatively young age (for chefs) of 34. “It’s quite an honor,” says Adam. “I am both humbled by the recognition, and really excited to go back to such a respected kitchen in Greenwich Village and be a part of the foundation’s efforts to support the culinary arts.”

A Mecca for all things culinary
The James Beard Foundation is a New York-based national non-profit organization whose mission is to “celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.” The Foundation hosts numerous cooking events throughout the year, inviting a select number of chefs, wine professionals, journalists, and cookbook authors to share their passion and talent. “Beyond the honor of being invited,” says Adam, “it’s really a lot of fun to be in that environment, and to be doing something I love with others who care so much about not only preserving the heritage, but helping ensure its mission for future generations of chefs.”

Chef Adam to treat Restaurant 17 guests to a taste of the Beard House
We’ve saved the best for last. Adam has announced that he will duplicate the exact James Beard Foundation dinner for Restaurant 17 guests on December 11, 2014. Stay tuned for more details on this exciting event.

Bethel Trails Farm Dinner

At Restaurant 17 we make a point of partnering with local growers and farmers who share our philosophy on fresh, flavor forward ingredients. Tuesday, October 7, Chef Adam will be showcasing the offerings of one of our partners, Bethel Trails Farm, a family run, organic farm in nearby Gray Court, South Carolina.

Tuesday, October 7 at 7:00 pm
$65* for 5 Courses with Wine Pairings
Seating is limited to 30

Call soon to reserve your spot. 864.516.1715

Farm Profile
Bethel Trails Farm is owned by the Ellis Family and operated as a sustainable farm specializing in pastured meat and poultry. All of the animals at Bethel Trails Farm are raised and finished on pasture without the use of hormones or antibiotics. As a member of Carolina Farm Stewardship Association, Bethel Trails Farm supports the concept of local, sustainable farming which is beneficial for the economy as well as the environment. Visit www.betheltrailsfarm.com for more information.

*tax and gratuities not included

‘Tis the season to book your holiday party.

A festive setting for merrymaking
With fall upon us now is the time to book your holiday party with Hotel Domestique and Restaurant 17. Poised atop a hillside and just a short drive from Greenville’s historic Main Street district, Hotel Domestique captures the magic and wonder of the season like no other venue. With our picturesque setting, festive atmosphere, customized menus, and attentive service, we offer flexible space and multiple dining options that can be tailored to any size group—even up to 150 people.

"The holidays are a special time for me and my family. We hope to make this festive season extra special for you, as well." – George Hincapie

An experienced team to make this holiday special
Our award-winning Chef Adam Cooke and his talented culinary team will take your holiday party to magical new heights. Whether it’s an intimate Thanksgiving dinner with family…a corporate celebration for your employees…or a rocking holiday party with good friends…our event planners will work with you to ensure that your event is as grand and memorable as you envision.

A holiday venue worthy of the season
The holidays are about giving and sharing. At Hotel Domestique, we give you the opportunity to give your guests a one-of-a-kind holiday experience that they will remember for years to come. We offer your group luxury accommodations, world-class cuisine, and plenty of flexible space—inside or out—to meet your specific needs and preferences.

  • 13 luxuriously appointed rooms
  • Award-winning Chef Adam Cooke
  • Customized menus and catering
  • Flexible space, indoors and out
  • Gorgeous views of countryside
  • Professional, attentive staff
  • Modern amenities and conveniences
  • Private, intimate setting
  • A short drive from Greenville or Asheville

Book your holiday party today:
Now’s the time. We’ve already started booking seasonal parties so contact our Special Events Coordinator today to plan your holiday gathering. 864.516.1715