A new restaurant at Pinehurst Resort is serving farm-to-table dishes with an unexpected upscale twist. Wiregrass is opening its doors April 29 at the resort’s main clubhouse and sports a menu “centered on seasonal, regional ingredients designed to complement a day at the course.”
The restaurant is open to the public and offers dinner service daily from 5 to 9:30 p.m., with the bar opening at 4 p.m.
The restaurant focuses its menu on locally sourced ingredients, with dishes expected to change regularly based on seasonal availability and partnerships with farmers and food producers across North Carolina. The restaurant further supports regional agriculture through a “farm of the week” feature that turns the spotlight on local producers.
Though the food is farm-to-table, Pinehurst Resort is, of course, elevating the experience with an upscaled menu (and dress code to match).
“Farm-to-table cuisine focuses on fresh, locally sourced ingredients that support regional farmers and sustainable agriculture,” writes resort staff. “At Wiregrass, this means artisanal dishes, a curated beverage program, and an interactive dining experience that blends rustic authenticity with Pinehurst refinement.”
Wiregrass has a rotating selection of starters, shareables, and entrees built around regional ingredients. Sample menu items include caramelized Vidalia onion tart with goat cheese and pickled blueberries, grilled Atlantic prawns served with Carolina Gold rice cake and chili brown butter, and buttermilk-fried quail paired with a benne seed johnnycake and sorghum pepper glaze.
Seafood and meat dishes highlight products from across the state, including an Inner Banks seafood muddle with shrimp, clams, and triggerfish in a smoky tomato broth, a thyme-roasted chicken supreme from Joyce Farms, and a dry-aged pork chop from Cheshire Pork.
The menu also features classic steaks, such as a 14-ounce New York strip from Brasstown Beef, and seasonal vegetable dishes, like roasted carrots with goat cheese and pistachio gremolata.
Dessert options include chocolate chess pie tart with sorghum caramel, a cornmeal-and-olive-oil stack cake with roasted blueberries and lemon curd, and strawberry clafoutis served with vanilla bean ice cream.
Executive Chef Geoff Kenney leads the kitchen with support from Sous Chef Balla Camara.
Wiregrass joins several dining options at the resort as Pinehurst expands offerings for guests, members, and local diners. Guests visiting the restaurant are encouraged to wear “elevated smart-casual attire.”
For more information, including a preview of the sample menu and dress code, please click here.
Photos via Pinehurst Resort.
Abegail Murphy | Assistant Editor
Written by Sandhills Sentinel assistant editor Abegail Murphy. Abegail has been writing for Sandhills Sentinel since 2021.
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