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.


February 10, 2015

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.

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Hotel Domestique Partners with Trek Bicycle Store South Carolina for New Demo Fleet

Hotel Domestique, the cycling hub of South Carolina’s Blue Ridge Foothills, will have a new demo fleet of road bikes to kick off 2015 thanks to a new partnership with local retailer, Trek Bicycle Store South Carolina.

“Trek Bicycle Store is the kind of committed partners that will allow us to do some new and exciting things at the hotel for cyclists,” said George Hincapie, co-owner of Hotel Domestique and a 17-time Tour De France competitor.

Guests will have access to best-in-category bikes to tackle the Blue Ridge Mountain terrain, along with services and amenities for a world-class experience by five-time Tour de France soigneur Jeremiah Ranegar. Guests will find their bikes and gear prepped and ready in advance of each ride, computers loaded with maps of the area’s most popular routes, and massage services available by reservation. Further, the partnership will include scheduled group rides departing from the hotel, inviting both guests and local riders alike.

“In all of North America there aren’t many places like Hotel Domestique,” said Todd Melton, Trek Bicycle Store South Carolina. “Hotel Domestique is a true cycling destination and we’re excited to be a part of it. I can’t think or a more fitting place to showcase what these bikes can do.”

The new Trek demo fleet is expected to arrive at Hotel Domestique in late February with top-of-the-line road bikes for varied riding styles and ability. This includes the all-around smooth Domane, the light-weight climbing Emonda 5.9C, and powerful Silque, designed for women.

“We really hope that Domestique is as much a haven for our overnight guests as it is for the cycling community,” said Hincapie. “The amenities we offer aren’t exclusive to guests. By offering an expanded slate of group rides and some new programs in 2015, we hope more people can take advantage of our unique offerings.”

Those offerings include Café 17, which opened in 2014 to rave reviews. Featuring French pastries, classic espresso drinks and brewed coffee, artisanal charcuterie and cheeses, paninis and vegetables, Café 17 has quickly become the spot for cyclists to meet and refuel.

More information, including a finalized schedule for upcoming group rides, will be available in the coming months at both HotelDomestique.com and Greatescapebikes.com.

Restaurant Week 2015
Restaurant Week

Join us as we celebrate SCRLA Restaurant Week, January 8 through the 18th. Throughout the week we will be offering a special three-course menu for $30. It’s a great opportunity to introduce your friends and family to what you love about Restaurant 17 and Chef Adam Cooke’s distinctive farm-to-table style.

Restaurant Week Special: 3 Courses for $30*
Book your table online. Please specify Restaurant Week Special Offer.

*Tax and gratuity not included. Corkage fees apply.


Restaurant Week Menu

First Course

Farm Egg Ravioli, Merguez Sausage, Brown Butter Cauliflower, Shaved Red Onion, Hazelnut Gremolata

Smoked Local Trout Spread, Pickled Onion and Buckwheat “Wheat Thins”

Korean Style Beef Lettuce Tartare Wraps, Fermented Chili, Housemade Daikon Kimchi, Shaved Red Onion and Seaweed Omelet

Salad of Winter Greens and Vegetables, Brewster Oats, Kumquat, Shaved Fennel and Preserved Citrus Vinaigrette

Second Course

Bethel Trails Pork Loin and Belly Oyster Mushroom, Asian Cabbage, Black Garlic, ginger Scallion, Benne Seed

Local Bacon Wrapped Saddle of Rabbit, Butternut Squash, Hazelnut, Wild Mushrooms, Cherry Jus

Charred Kale Spaghetti alla Chitarra, Kohlrabi, Citrus and Parmesan

Grilled Quail, Butter Braised Cabbage, Duck Pastrami, Pickled Mustard Seeds, Apricot

Local Trout, Sunchoke Chowder with Clams, Bacon and Crisp Potatoes

Alabama Grassfed Coulotte, Charred Sunchoke and Haikuri Turnip, Puffed Farro, Asher Blue Cheese, Spiced Pecan, Pistou and Spiced Yoghurt

Third Course

Lemon Olive Oil Cake

Winter Citrus Curd, Hazelnut Nougatine, Preserved Citrus, and Young Herbs

Sampling of Housemade Ice Creams and Cookies

Smoked Coffee and Chocolate Sandwich Cookie, Rosemary and Ginger Snap, Coconut and Roasted Peanut Caramel Corn


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*


/ 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.

A Festive Season: Join Us For The Holidays

Like many of you, we look forward to the Holidays each year in the Carolinas. Rich and I chose Greenville, SC and the Upstate region as our headquarters for many reasons: the beautiful setting, miles of scenic mountain roads, the vibrant lifestyle, a friendly community, and the year-round mild climate. This is our home. Each holiday season I’m reminded of how much this place means to me, and how welcoming everyone has made us feel. We are truly fortunate to be able to raise our children here, in this wonderful corner of the world. And we want you to share the joys of this season with us. We have a full December Calendar of fun events and dinners for you and your loved ones to celebrate as well.

The holidays come just once a year and that’s what makes them so special. Rich and I look forward to seeing you and sharing in the celebration.

Happy Holidays,



Wednesday, 12/24: Christmas Eve Dinner at Restaurant 17

Chef Adam and his team are preparing a delicious culinary experience on one of the most magical nights of the year. With a truly one-of-a-kind menu that features a number of subtle interpretations of traditional holiday dishes, Restaurant 17 is the ideal place to start a new Christmas Eve tradition with your family. See our Christmas Eve Menu.

Wednesday, 12/31: Ring in ’15 at 17

What an eventful year it has been. If 2015 is anything like 2014 then it promises to be full of close friends, good times, and lifelong memories. We will be kicking the year off right at Hotel Domestique and Restaurant 17 with a New Year’s dinner and celebration for the ages. Learn more about our New Year’s Eve celebration.

Tuesday Nights (recurring): Cena Italiana, 3 Courses for $30

Every Tuesday Chef Adam will serve Cena Italiana (Italian Supper) with a unique menu of handmade pastas. See the current Cena Italiana menu.

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



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


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


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

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A Culinary Celebration of our James Beard House Dining Experience

James Beard House Dinner at Restaurant 17 – Thursday, December 11

Earlier in November I had the honor of being invited once again to the prestigious James Beard House—the renowned, national non-profit kitchen in Greenwich Village New York who’s mission is to “celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.” It was a wonderful experience for me and the entire Restaurant 17 team to be able to prepare a special menu for such a respected culinary audience.

View a gallery of images from our trip.

It was a terrific evening for all of us: both rewarding and fun. Best of all, we have decided to duplicate that meal—the entire menu that we served at the James Beard House—for our customers at Restaurant 17. The multi-course menu was well received in New York, and we hope that you will feel the same. Learn more about this special event and the menu.

I hope you will join us for this special evening. Our talented culinary 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 you: the customers who serve as the inspiration for everything we do here. It was gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced in New York. We hope everyone here will enjoy it just as much.

See you soon,

My Holiday Wine Picks

Catherine Walker

Restaurant 17 Sommelier

I am most excited about German and Austrian wines for this holiday season. Our farm to table focus at Restaurant 17 means that even during the chilly winter season the chefs are continuing to source only what is locally available. They are cooking with kale, sweet potatoes, daikon, delicata squash, hakurei turnips, persimmons and many other wonderful winter foods where German and Austrian Rieslings and other native Austrian varietals, Gruner Veltliner, Furmint and Blaufrankisch, couldn’t be more perfect.  Forget that the labels are hard to read, the words long and often difficult to pronounce. Created by small family run estates, these wines are unique, superb with food, and young or old, posses a freshness and an elegance that will render you speechless.

2002 Künstler, ‘Hölle’ Riesling Spätlese Trocken, Rheingau, Germany

Riesling is one of the most magnificent and intriguing grapes to be made into wine.  From a dry wine that is driven with minerality, all the way to a sweet wine tasting of perfectly ripe fruit, it can perform in every style. Bright, lively acidity and fresh aromas that are maturing spectacularly with age, Künstler’s, 2002 Riesling is a wine to be enjoyed as an aperitif or accompanying a dish such as our delicious sweet potato risotto.

2013 Heidi Schröck, Furmint Trocken, Burgenland, Austria

A native varietal to Austria, Furmint, encompasses only 9 hectares (a little over 22 acres) of all vine plantings in Austria. Female winemaker, Heidi Schröck’s, 2013 Furmint is beautiful.  Dry with notes of quince, green apple, hints of ripe peach and white pepper, this wine sings with local rainbow trout.


2009 Höpler, Blaufränkisch, Burgenland, Austria

An exciting red wine for winter cuisine, Blaufränkisch is a native varietal to Austria with which you will have an abiding fascination. It produces wines with rich tannin and notes of red currants, black cherry, and blackberry. Its distinct spicy character will have you continually wanting to revisit the wine for another sip. Höpler’s 2009 Blaufränkisch could not find a better match than with our Artisan cured meats or grilled local grassfed beef.

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.”



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


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

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