Herons

09/03/2026

A first taste of what’s to come.

The tasting menu at Herons begins with a series of canapés, small bites that introduce the season and set the tone for the experience ahead.

A Southern classic is reimagined in the Tomato Pie, pairing silky goat cheese panna cotta with a One Oak Farm tomato marinated in Cabernet Sauvignon. Sweet corn takes another form alongside a crisp John Haulk corn tuile and delicate Osetra caviar.

Familiar flavors, thoughtfully refined, and a glimpse into the ingredients and ideas that carry through the menu.

📸 Anna Routh Photography

09/01/2026

s q u a b
hickory, caramelized onion, fermented blueberry

Hickory and caramelized onion bring warmth and depth to the squab, balanced by the bright acidity of fermented blueberry. A pairing that moves between smoky, savory and subtly sweet.

One course on our summer tasting menu.

📸 Anna Routh Photography

Dine with us:
https://www.heronsnc.com/

08/13/2026

Whether you're joining us in the dining room or settling in at The Umstead's Bar & Lounge, Chef Hyunwoo Kim brings more than two decades of Korean and Japanese culinary experience to every piece of sushi he prepares.

In Herons, guests can elevate their evening with an omakase nigiri course, featuring a thoughtful selection of seasonal and specialty fish that evolves throughout the year. For a more casual experience, Chef Kim's curated sushi menu is also available in The Umstead's Bar & Lounge, offering everything from nigiri and sashimi to signature rolls.

For Chef Kim, exceptional sushi begins with exceptional ingredients. "I want guests to know how fresh the sushi ingredients are."

Whether you're enjoying nigiri in Herons or stopping by the lounge for a favorite roll, each piece reflects the same care, precision, and respect for the ingredients. Available Tuesday through Saturday.

08/02/2026

b l a c k b e r r y

Few ingredients capture the feeling of late summer quite like blackberries. Their deep color, bright acidity, and fleeting season make them one of the harvest's most anticipated arrivals.

For Pastry Chef Lia, they're the inspiration behind a dessert designed to be discovered one element at a time. Presented as a collection of individual components, panna cotta, confit berries, yuzu, jam sorbet, and white port tonka granita come together in a vibrant celebration of the season.

07/31/2026

Farm Friday: Tomatoes

Before your eyes adjust to the rows of vibrant fruit, the aroma welcomes you.

Inside the hoop houses, the air is filled with the unmistakable fragrance of tomato vines warmed by the summer sun—green, earthy, sweet, and alive. It's the scent of a harvest nearing its peak and one our team eagerly awaits each year.

From the vine to the plate, these tomatoes are a reminder that some of the season's greatest pleasures begin long before our first taste.

07/28/2026

summer "at one oak"

We recently captured our new seasonal menu, and we couldn't be more excited to begin sharing it with you.

For Chef Steven Greene, summer is one of the most anticipated times of year, when the harvest at our One Oak Farm is at its most vibrant. This dish pairs heirloom tomatoes, melon, cucumber, and consommé in a light, refreshing expression of the season, allowing each ingredient to shine.

It's just the beginning of what's inspiring the kitchen this summer.

07/12/2026

07/09/2026

At Herons, every menu is designed to reflect the season as it unfolds. We celebrate a few more spring dishes before we shift.

Guided by the season’s harvest, our culinary team celebrated vibrant vegetables, tender herbs, bright citrus, pristine seafood, and thoughtfully sourced meats, with each ingredient chosen at its peak and each dish designed to capture a fleeting moment in time.

As we turn the page on spring, we’re already looking ahead to what summer has to offer. New ingredients, new flavors, and new experiences await as our culinary team continues to follow the rhythm of the season.

Our summer menu begins this week. We look forward to sharing it with you.

📸 Anna Routh Photography

07/07/2026

As we prepare to welcome a new season, we’re taking a moment to celebrate one of the highlights of our spring menu.

Maine lobster is paired with spring allium barigoule, citrus leaf oil, and a delicate lobster nage. It’s a dish that captures the brightness and restraint of spring through thoughtful technique and seasonal ingredients.

📸 Anna Routh Photography

06/30/2026

John Haulk grits from our farm, mushrooms, Benton’s ham, and shrimp come together beneath a delicate egg, bringing depth, richness, and comfort to a dish rooted in the South. Crisp texture, earthy notes, and savory broth-like flavors unfold with each bite, creating a course that feels both nostalgic and entirely its own.

A constant on our dinner menu, Tuesday through Saturday evenings.

📸 Anna Routh Photography