Peck & Plume — a nod to the restaurant’s view of the park and its avian inhabitants — is a polished yet casual restaurant offering a menu of modern American classics taking inspiration from our southern surroundings. Whether diners want a peck of plates to share with friends or the plume of a special occasion dinner, Peck & Plume is open six days a week for breakfast, lunch, dinner and weekend brunch. The bar program focuses on premium cocktails, approachable wines and North Carolina craft beers. Menu highlights include: fried shrimp and grits with bourbon corn saute, braised short rib with horseradish cream and bell pepper caramel, steak frites carpaccio, cold fried chicken salad with buttermilk dressing, lump crab succotash with poached egg, biscuits with caramelized onion gravy, and warm apple tart with butterscotch sauce.

Jason Daniels, Executive Chef
Jason Daniels spent a decade at the Inn at Willow Grove, a Forbes four-star hotel and restaurant in Virginia that was twice named best hotel in the South by Travel + Leisure magazine. He has spent the last 20 years leading kitchens at prestigious country clubs, golf resorts and award-winning historic inns. He brings his extensive experience and humble demeanor to the kitchen at Peck & Plume.