| The all-inclusive, fixed price is $58 with tax and gratuity for the five course dinner. Menus are changed seasonally, with the fall menu including a choice of two soups (including a Cauliflower Potage), four appetizers (including an Escargot Dijonnaise), an intermesso of Bing Cherry and candied lemon sorbets, seven entrees (including a Maine Lobster, Lump Crab and Jumbo Shrimp Napoleon), and a wild greens salad. |
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By Tom Crosby
(August 2008) For the Holly Inn, erected in 1895 and restored to its previous elegance with a $13 million renovation in 1999, the appropriate name for its restaurant is the date the hotel was built, triggering the Pinehurst legend.
Guests of the Holly Inn and the famed Carolina Hotel, which opened in 1901, can dine in the “1895 Grille” - the AAA-rated Four Diamond restaurant located behind the divided staircases immediately ahead when entering the Holly Inn lobby.
Originally a courtyard and later converted into a pavilion, this historic space metamorphosed into a restaurant with the renovation.
A small maitre’d stand in the little alcove behind the staircase begins the “1895” dining adventure. Against the wall a table holds the valued AAA Four Diamond award plaque framed by pair of stylish tulip lamps.
Diners are escorted inside the intimate 80-seat restaurant past a large marble-topped table with a pair of Tiffany lamps atop it and a frosted glass pane skillfully etched with the Holly Inn’s holly-leaf logo.
The wall decor attracts immediate attention with old photographs of Pinehurst guests taking a stroll, horseback riding or golfing. Wooden mahogany panes overhead decorate a double vaulted ceiling with skylights.
A 16-light chandelier dominates the room’s center. Green carpeting, along with wooden armchairs with plush cushions, back and bottom, helps add a warm, earthy ambiance.
For breakfast, linen-covered tables are available. A small buffet in the rear alcove of the room offers fresh seasonal fruits, Scottish smoked salmon, bagels, house made banana bread, maple sausage and apple smoked bacon, scrambled eggs, hash brown potatoes and stone ground grits; biscuits and gravy, freshly baked pastries including Pinehurst’s muffins, oatmeal, dry cereal, fresh baked biscuits and croissants. Breakfast is offered from 6 a.m. to 10 a.m. daily.
 Closed for lunch, “The 1895” opens at 6:00 p.m. for dinner. Amber tinted water glasses complement a flower vase and a small burning candle. Menus are changed seasonally, with the spring menu including an amuse bouche of Southern Pimento Cheese Spread & Smoked Trout Spread, five appetizers including a Fried Green Tomato with Goat Cheese & Fresh Dill Aioli, a choice of two soups including a Traditional Carolina She Crab Soup, a 1895 Baby Red And Hearts Of Romaine Caesar Salad, nine entrees including an Apple Bourbon Glazed Pork Chop, Sweet Potato Soufflé’, Braised Moore County Collards, Seared Coastal Sea Scallops with Lobster and Crab Risotto, Grilled Hangar Steak with “Jalapeno Spoon Bread”, North Carolina Ashley Farms Chicken Breast with Marsala Mushroom Duxelle, finished off with a choice of six desserts including the Triple Chocolate Soufflé with Godiva Anglaise
Thierry Debailleul is the Resort Executive Chef for both the Holly Inn and Carolina Hotel with Adam Axman serving as Holly Inn Chef de Cuisine.
Special note 18%Service Charge and 6.75% Tax is automatically added to the guest folio. (Updated August 2008) |
