UPDATE: The article below is about menus from years’ past. For the most up-to-date menu information, visit the Drink & Dine page of the website.

Nemacolin’s chefs have rolled out the seasonal menus, and with more than 18 restaurants, lounges, and eateries, the latest creations are sure to satisfy your taste buds.

The season’s fall and winter dishes promise rustic delights for your hearty appetite with all-American favorites and some new combinations to peak your curiosity. Let’s explore a few items on each of the new menus to see what in store:

Amber Bar

Chef Tyler Hutchison is your chef behind the Amber Bar and Aqueous dishes. The Amber Bar offers lunch and dinner with seating in the lounge or at the bar where you get all the ambiance of Falling Rock with a casual menu, and no reservations are necessary. The Kimchi-Spiced Chicken Egg Rolls are the perfect starter, and they feature a sweet Thai chili aioli and local Footprints Farm chicken. You’ll see locally sourced bacon from Haines Farm in the Pimento Grilled Cheese & Smoked Tomato Bisque and on top of the Amber Burger made with beef from Jubilee Farm. The Prime Rib Sandwich will make your taste buds sing, and both the lunch and dinner menus feature Tuna Poke Tacos. Dinner offers seven entrees, including a Korean Short Rib Grilled Cheese, the Haines Farm Lamb Sope, and Mussels Frites.

Aqueous

Aqueous at Falling Rock serves breakfast and dinner. Start the day off light with a Black Forest or Pear & Oat Smoothie. Keep it healthy with the Stuffed Avocado, where crispy pork belly, Goat Rodeo goat cheese, and a sunny-side-up egg brighten the morning. The Bagel & Lox hits the spot, and a Short Rib Hash will keep you going well into the afternoon.

Come back to Aqueous for dinner, and start with an Ahi Tuna Crudo or the Scallop & Sea Bass Ceviche. Aqueous has a few vegetarian offerings with Roasted Shoyu & Honey Cauliflower, Grilled Butter Lettuce, and Roasted Heirloom Fall Vegetables, with the option to have the veggies encrusted by pastrami. This season’s menu is full of satisfying flavors, and the Tuna Tataki with ginger-soy rice noodles or the Chilean Sea Bass with a couscous risotto will have you nodding your head in agreement. Chef Hutch tells us that the Korean Bone-in Short Rib is one of his favorites, and it’s likely to be one of yours, too!

Barattolo

Chef David Halterman and Barattolo have Old-world Italian favorites on the menu. The wood-fired pizzas and sizeable meatballs are always favorites, but try the Fried Roman Artichokes — with a bright lemon and fennel butter — or the steak-cut Calamari alla Griglia, too. Fungi fans will love the Mushroom Tagliatelle, and the Paccheri delivers hearty pasta and flavor with the Footprints Farm spicy sausage. If you like the warmth of an Italian seafood dish, the Branzino with black rice and grilled lettuce or the Shrimp Calabrese with fried polenta and Tuscan kale will take you back to Italy’s coastal regions.

Lautrec

For more than a decade, Chef Kristin Butterworth has been associated with Lautrec and its award-winning plates and service. She now serves Nemacolin as the executive chef of restaurants, and Executive Chef Louis Carletti-Silva leads the Lautrec team. Upscale, approachable, and memorable, Lautrec is known for its Forbes Five-Star and AAA Five-Diamond experience, and Chef Carletti-Silva offers a six-course tasting menu of creative flavors and pairings designed to delight and please the palate.

Rockwell’s

Rockwell’s offers guests breakfast or dinner. It’s easy to get your day started with eye-openers such as Avocado Toast, Lox, Tartin, or a Muesli Bowl. Fall and winter-flavored smoothies like Cranberry & Orange, Fig & Banana, or Apple Pie are perfect for in-room dining or to-go orders. Chef Fernando Canales takes the traditional breakfast up a few notches with Pumpkin Pie Pancakes, Pear-Stuffed French Toast, and Hot Chicken & Waffles. Fill up on the Steak & Eggs, Eggs Benedict, or the Biscuit & Sausage Gravy for your morning of clay shooting or skiing.

Dinner at Rockwell’s offers a unique menu of starters, soups, salads, sides, steaks, and flavorful foods from the land and sea. The starters are so good that your table will be tempted to try them all, including beef tartare, oysters, a charcuterie board, Crispy Smashed Fingerling Potatoes, or the Vegan Calamari made with king oyster mushrooms. Traditional French Onion, Ribollita, and the Corn Chowder are satisfying soup selections, with five salad choices to pair. Sure hits on this menu are the elk with umami shitake cream and the Pan-Seared Red Snapper served with crab mashed potatoes. If you’re looking for a nice cut, enjoy a filet, New York strip, ribeye, split-bone cowboy, or a 32-ounce tomahawk topped with one of the dozen enhancement selections. And there’s also an extensive offering of whiskies and wines for the perfect pairing.

The Tavern

The Tavern is known for its varied menu of classic cocktails, icy-cold drafts, all-American fare, and family favorites, and Chef David Carrier delivers a menu with something for everyone this season. Get started with Bang Bang Shrimp and a delightfully spicy mayo, or how about some crispy Haines Farm pork belly on top of your Loaded Tator Tots? Go healthy with the Hummus Trio, Atomic Cauliflower, Blistered Shishito Peppers, or salad choices. The burger lover can choose the Impossible Burger or three different types of smash burgers, including the Atomic, which has a ghost pepper relish and some bleu cheese. A definite favorite for the winter will be the Mushroom & Stout Grilled Cheese on thick bread with a delightful bite of FireFly Farms goat cheese and a generous portion of stout-braised mushrooms.

Dessert & More

We’re quite sure you haven’t forgotten about dessert and neither have Chef Carlos Carlos and the pastry team at Nemacolin. They have sweet treats in every restaurant that are prepared daily with the likes of Fall Pumpkin, S’mores, Apple Tartin, and a Fig Tart that will tempt your sweet tooth. Bread Pudding, Pumpkin Donut Holes, Panna Cotta, Tiramisu, and Cannoli can be found on menus or brought back to your room for a late-night treat. ‘Tis the holiday season, and dessert cocktails can be created by any of the resort’s talented bartenders.

If you are looking for a few other choices, find grab-and-go pastries, salads, and charcuterie from The Pantry; sweet and savory bites at afternoon tea in The Tea Room; healthy dining and beverage options at the Woodlands Spa; the seasonal offerings by Millie’s Ice Cream at PJ’s Ice Cream Parlor; or savor in-room dining menus offered 24 hours a day in The Chateau, The Grand Lodge, Falling Rock, The Homes, or The Estates.