WorkCollectionDIGITAL

AT THE
DUNHILL HOTEL
COMPILATION OF WORK
2014–2016

EXCLUSIVELY PRODUCED
AND CREATED BY:

Wine Reception Poster
Dive in.
Wednesday wine receptions in The Dunhill lobby.
5:30PM – 7:00PM

Blue Ridge Outdoors Ad Cary Magazine Ad
Within its cozy, historic confines, The Dunhill
is the ideal spot to recharge as you traverse
in search of fall color. Join us.
DunhillHotel.com | 704.332.4141
FALL.
The perfect time to gently
drift into The Dunhill Hotel.
Just the right mix of amenities and service will do that to you.
Join us this spring.
DunhillHotel.com | 704.332.4141
Ever seen yourself
in full bloom?

Chardonnay Wine LabelCabernet Sauvignon Wine Label

Key Card + Key Card Packet Dunhill History Copy

Linen Information Card
THE COFFEE
IS FREE.
(The mug, however, is slightly more.
So if you’d like your own, please
inquire at the Front Desk.)
Coffee Information Card
MERELY A DROP IN THE OCEAN?
If having your bed linens and towels exchanged daily enhances your enjoyment
while you’re with us, The Dunhill is more than happy to oblige. If, however, you’d
like to join us in our quest to preserve and protect our natural resources, simply
place this card on your bed and we will reuse your linens during your stay. And
if you’d care to reuse your towels, merely hang them up in the bathroom. It’s a
small gesture that can have a big impact on the environment we all share.
We appreciate your consideration, Dear Guest.

Dunhill Business CardsUmbrella Purchase Tag
JAY BROWN
ASSISTANT GENERAL MANAGER
THE DUNHILL HOTEL
237 N. TRYON STREET
CHARLOTTE NC 28202
OFFICE: 704.332.4141
FAX: 704.376.4117
JBROWN@SHGLTD.COM
DUNHILLHOTEL.COM

Dunhill Lined + Unlined NotepadDunhill Letterhead + Envelope

COLLABORATIVE
AT THE
DUNHILL HOTEL

Dual Logo Folder
THE DUNHILL HOTEL
237 N. Tryon Street
Charlotte NC 28202
704.332.4141 | DUNHILLHOTEL.COM
THE ASBURY
235 N. Tryon Street
Charlotte NC 28202
704.342.1193 | THEASBURY.COM
AT THE
DUNHILL HOTEL
OM
AT THE
DUNHILL HOTEL
THE DUNHILL HOTEL
237 N. Tryon Street
Charlotte NC 28202
704.332.4141 | DUNHILLHOTEL.COM
THE ASBURY
235 N. Tryon Street
Charlotte NC 28202
704.342.1193 | THEASBURY.COM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
JOHN BEATTY
GENERAL MANAGER
THE DUNHILL HOTEL + THE ASBURY
237 N. TRYON STREET
CHARLOTTE NC 28202
OFFICE: 704.332.4141
FAX: 704.376.4117
JBEATTY@SHGLTD.COM
DUNHILLHOTEL.COM + THEASBURY.COM
Dunhill + Asbury Business Cards

THE ASBURY
AT THE
DUNHILL HOTEL

Seafood Dinner Poster
Seafood Dinner Check Insert
Seafood Dinner Facebook Header
Seafood Dinner Menu Header and Icon
AT THE
DUNHILL HOTEL
A sustainable seafood dinner.
Chef Keith Rhodes from Catch in Wilmington, NC joins Executive Chef Chris Coleman at
The Asbury for a sustainable seafood dinner. Only $65 for 5 courses, $25 for wine pairings.
Father’s Day (June 21) at 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
A s
A s
Chef Keith Rhodes (Catch in Wilmington, NC)
joins Executive Chef Chris Coleman for a sustainable
seafood dinner. $65 for 5 courses, $25 wine pairings.
Chef Keith Rhodes (Catch in Wilmington, NC)
joins Executive Chef Chris Coleman for a sustainable
seafood dinner. $65 for 5 courses, $25 wine pairings.
Chef Keith
joins Executive
seafood dinne
Fathe
Chef Keith
joins Executive
seafood dinne
Fathe

NoDa Brewing Dinner Poster
NoDa Brewing Dinner Check Insert
NoDa Brewing Dinner Facebook Header
NoDa Brewing Dinner Menu Header and Icon
Eat Up.
AT THE
DUNHILL HOTEL
Join us for a beer dinner with NoDa Brewing Company.
Three courses with four beer pairings for just $50. Reservations required: 704.342.1193.
August 12, 6:30 PM
Eat up.
Eat up.
Eat up.
Eat up.
Three courses with four beer pairings for just $50.
Reservations required: 704.342.1193.
August 12 • 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
Gin. Watermelon. Together at last, in a down-home supper.
Take a bite (or drink) as Chef Bill Smith from Chapel Hill’s Crook’s Corner joins our own Executive Chef Chris Coleman for a little
down-home cooking featuring the summery flavors of gin + watermelon. Five courses for just $45. Reservations required: 704.342.1193.
July 13, 6:30 PM
Gin. Watermelon. Together at last,
in a down-home supper.
Gin. Watermelon. Together at last,
in a down-home supper.
Gin. Wa
in
Gin. Wa
in
Chef Bill Smith joins our Chef Chris Coleman
for the flavors of summer. Five courses. $45.
Reservations required: 704.342.1193
July 13 • 6:30 P.M.
Chef Bill Smith joins our Chef Chris Coleman
for the flavors of summer. Five courses. $45.
Reservations required: 704.342.1193
July 13 • 6:30 P.M.
Chef Bill S
for the flav
Reser
Chef Bill S
for the flav
Reser
Gin + Watermelon Poster
Gin + Watermelon Check Insert
Gin + Watermelon Facebook Header
Gin + Watermelon Menu Header and Icon

Art you eat.
AT THE
DUNHILL HOTEL
Join us for “Art You Eat,” a special dinner inspired by art on loan from McColl Center for Art + Innovation.
McColl Center Artists Jason Watson, Ben Premeaux, and Isaac Payne have each inspired a course.
Only $40 for three courses + appetizers; $15 for wine pairings. Reservations required: 704.342.1193.
September 28, 6:30 PM
Art you eat.
Art you eat.
Join us for “Art You Eat,” a special dinner inspired by
art on loan from McColl Center for Art + Innovation.
$40 for 3 courses + appetizers; $15 wine pairings.
Reservations are required: 704.342.1193.
September 28 • 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
Art you eat.
Art you eat.
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
McColl Center Dinner Poster
McColl Center Dinner Check Insert
McColl Center Dinner Facebook Header
McColl Center Dinner Menu Header and Icon
Dirt Candy II:
A Night with the NC Sweet Potato.
The dirtiest and most delicious sequel ever made.
Join us for “Dirt Candy II: A Night with the NC Sweet Potato.”
Barbee Farms will provide sweet potatoes, Wild Turkey Farms will provide pork, and our team
will provide the culinary skills. Four courses for $50. Beverage pairings for an additional $15.
Reservations are required: 704.342.1193 or OpenTable.com.
October 19, 6:30 PM
AT THE
DUNHILL HOTEL
The dirtiest an
The dirtiest an
Four courses for $50. Beverage pairings for an additional $15.
Reservations required: 704.342.1193 or OpenTable.com.
October 19 • 6:30 PM
Four courses for $50. Beverage pairings for an additional $15.
Reservations required: 704.342.1193 or OpenTable.com.
October 19 • 6:30 PM
Join us for “Dirt C
Four courses for $
Reservations r
Join us for “Dirt C
Four courses for $
Reservations r
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
NC Sweet Potato Dinner Poster
NC Sweet Potato Dinner
Check Insert
NC Sweet Potato Dinner Facebook Header
NC Sweet Potato Dinner Menu Header and Icon

Eat Up.
AT THE
DUNHILL HOTEL
Join us for a beer dinner with Fullsteam Brewery and Highland Avenue’s executive chef, Kyle McKnight.
It’s a multicourse feast with beer pairings for just $65. Come hungry. Come thirsty. Just come.
April 26, 6:30 PM
Eat up. Eat up.
Join us for a beer dinner with Fullsteam Brewery
and Highland Avenue’s executive chef, Kyle McKnight.
It’s a multicourse feast with beer pairings for just $65.
April 26 • 6:30 PM
Join us for a beer dinner with Fullsteam Brewery
and Highland Avenue’s executive chef, Kyle McKnight.
It’s a multicourse feast with beer pairings for just $65.
April 26 • 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
Multicourse beer dinner with Fullsteam Brewery and
Highland Avenue’s executive chef, Kyle McKnight, for just $65.
Eat Up.
AT THE
DUNHILL HOTEL
April 26, 6:30 PM
NC Beer Dinner Poster
NC Beer Dinner Check Insert NC Beer Dinner Menu Header and Icon
NC Beer Dinner Window Signage
NC Beer Dinner Facebook Header
In Season: NC Shrimp Poster
In Season: NC Shrimp
Check Insert In Season: NC Shrimp Menu Header and Icon
In Season: NC Shrimp Window Signage
In Season: NC Shrimp Facebook Header
Guess what’s coming to The Asbury.
AT THE
DUNHILL HOTEL
If you said, “Shrimp!” take a bow. Then join us for an evening of “In Season: NC Shrimp” with
Chef Jay Pierce of The Marshall Free House. $65 per person; additional cost for wine pairings.
May 23, 6:30 PM
Guess what’s coming to The Asbury. Guess what’s coming to The Asbury.
Join us for “In Season: NC Shrimp” with Chef Jay
Pierce of The Marshall Free House. Cost is $65 per
person, with an additional cost for wine pairings.
May 23 • 6:30 PM
Join us for “In Season: NC Shrimp” with Chef Jay
Pierce of The Marshall Free House. Cost is $65 per
person, with an additional cost for wine pairings.
May 23 • 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
Join us for “In Season: NC Shrimp” with Chef Jay Pierce of
The Marshall Free House. Cost is $65 per person, with an additional
cost for wine pairings. Reservations required: 704.342.1193.
Guess what’s coming to The Asbury.
AT THE
DUNHILL HOTEL
May 23, 6:30 PM

Due to the aphrodisiac qualities of our
Low-Country dinner, modesty won’t allow
us to show more.
AT THE
DUNHILL HOTEL
It’s a Low-Country Celebration with plenty of oysters. Maybe too many. Featuring Chef Ben Harris from
Poogan’s Porch. $65 per person; additional cost for wine pairings. Reservations required: 704.342.1193.
March 14, 6:30 PM
Lowcountry dinner, modesty won’t allow
us to show more.
Lowcountry dinner, modesty won’t allow
us to show more.
It’s a Lowcountry Celebration with plenty of oysters.
Maybe too many. Featuring Chef Ben Harris from Poogan’s
Porch. $65 per person; additional cost for wine pairings.
March 14 • 6:30 PM
It’s a Lowcountry Celebration with plenty of oysters.
Maybe too many. Featuring Chef Ben Harris from Poogan’s
Porch. $65 per person; additional cost for wine pairings.
March 14 • 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
$65 per person; additional cost for wine pairings.
Due to the aphrodisiac qualities
of our Low-Country dinner, modesty
won’t allow us to show more.
AT THE
DUNHILL HOTEL
March 14, 6:30 PM
Low-Country Celebration Poster
Low-Country Celebration
Check Insert
Low-Country Celebration Window Signage
Low-Country Celebration Facebook Header
Low-Country Celebration Menu Header and Icon
Something for every taste.
Medical science has no clue why you prefer sweet over sour, or vice versa. So we’re celebrating
the mystery on the 3rd Sunday of each month. The tastes will vary each time, so join us for each.
Sunday Afternoon Tasting Series | 5:30–6:30 PM
Medical science has no clue why you prefer sweet over
sour, or vice versa. So we’re celebrating the mystery
on the 3rd Sunday of each month.
Me
Something for every taste.
Sunday Afternoon Tasting Series | 5:30–6:30 PM
Sunday Afternoon Tasting Series Facebook Header
Sunday Afternoon Tasting Series Poster Sunday Afternoon Tasting Series
Window Signage

235 N. TRYON STREET, CHARLOTTE
704.342.1193 • THEASBURY.COM
THIS CARD IS GOOD FOR
A TASTE OF HEAVEN.
AT THE
DUNHILL HOTEL
OR SOMETHING A BIT
MORE DEVILISH.
Complimentary Snack Card
Enjoy some complimentary
sticky biscuits or deviled eggs
with the purchase of your entrées.
Consider it our “Thanks”
for dining with us.
REFERRED BY
COMPANY
LIMIT ONE PER TABLE.
NOT VALID WITH ANY OTHER OFFER.
235 N TRYON ST. CHARLOTTE NC 28202
704.342.1193 • THEASBURY.COM
11:00 AM – 10:00 PM MONDAY – FRIDAY
9:00 AM – 10:00 PM SATURDAY + SUNDAY
RESERVATIONS: 704.342.1193 + TheAsbury.com
HOURS: 11:00 AM – 10:00 PM Monday – Friday
9:00 AM – 10:00 PM Saturday + Sunday
SOMEONE LIKES YOU.
(THEY REALLY, REALLY LIKE YOU.)
$
#
FROM
TO
AT THE
DUNHILL HOTEL
GIFTCERTIFICATE As allowed by North Carolina
law, monthly fees will be
assessed if the certificate
is unused for 12 months.
RESERVATIONS: 704.342.1193 + TheAsbury.com
HOURS: 11:00 AM – 10:00 PM Monday – Friday
9:00 AM – 10:00 PM Saturday + Sunday
NOTHING SAYS YOU
CARE QUITE LIKE THE
GIFT OF BACON JAM.
GIFT CERTIFICATE
AT THE
DUNHILL HOTEL
$
#
FROM
TO
As allowed by North Carolina
law, monthly fees will be
assessed if the certificate
is unused for 12 months.
Asbury Gift Certificate

SATURDAY & SUNDAY: Brunch 9am – 4pm | Dinner 4pm – 10pm
MONDAY – FRIDAY: Lunch 11am – 4pm | Dinner 4pm – 10pm
THE EMBER-ROASTED PUMPKIN
WOULD LIKE TO OBJECT
to its distinction as “small.” Though it appears on
our new Small Plates menu, its flavor is anything but.
We invite you to put an end to the debate by visiting
us for dinner, and making your dessert the final
say on the matter.
LIKE A
FINGER CURLING,
beckoning you to follow, the aroma of Maw Maw’s Cast
Iron Biscuits served with bacon jam tickles your nose.
You’re lying there in bed, trying to resist...but why?
Why not simply come downstairs and let Executive
Chef CHRIS COLEMAN prepare your brunch?
SATURDAY & SUNDAY: Brunch 9am – 4pm | Dinner 4pm – 10pm
MONDAY – FRIDAY: Lunch 11am – 4pm | Dinner 4pm – 10pm
Fall Table Tent Spring Table Tent
MEET YOUR NEW BEST FRIEND:
BACON JAM
When the world seems crazy, and nothing much
seems to make sense anymore, turn to Bacon Jam.
It makes comfort foods comfortable. Slather it all
over Maw Maw’s Cast Iron Biscuits, and watch your
cares magically melt away.
SATURDAY + SUNDAY: 9:00 AM – 10:00 PM
MONDAY – FRIDAY: 11:00 AM – 10:00 PM
BURGERS, BEWARE.
THE KRENZ IS HERE.
There are burgers. And then there is the Krenz.
Made from a half pound of local, premium beef,
and served with delicious add-ons like egg,
herbed chèvre or chili, the Krenz sends a shiver
of fear through other, lesser, burgers.
SATURDAY + SUNDAY: 9:00 AM – 10:00 PM

Room Service Tray Card Skillet Bucks

Door Hangers To-Go Container Stickers

Coffee Sleeve Concepts
When everyday, ordinary
coffee breath simply won’t
do. Insist on artisanal
coffee breath.
Elevator Signage
ONE BUTTON AWAY

AT THE
DUNHILL HOTEL
235 N. Tryon Street, Charlotte NC | 704.342.1193 | TheAsbury.com
LIKE SNOWFLAKES,
ALL THE ITEMS ON OUR WINTER
MENU ARE ONE OF A KIND.
(THEY’RE ALSO FUN TO CATCH ON YOUR TONGUE.)
Adjacent to The Dunhill Hotel.
WHERE Magazine Ads
BACON JAM.
GIVE SOMETHING DECADENT
THIS HOLIDAY SEASON.
AT THE
DUNHILL HOTEL
235 N. Tryon Street, Charlotte, NC | 704.342.1193 | TheAsbury.com
AT THE
DUNHILL HOTEL
DISCOVER OUR
SPRING MENU,
now in full bloom
at The Asbury.
235 N Tryon St. Charlotte NC 28202
TheAsbury.com | 704.342.1193
Hey, neighbors,
it’s cold out.
Come inside
where it’s delicious.
235 North Tryon St. | 704.342.1193 | TheAsbury.com
Certain to be the most delicious stop on your
Fourth Ward Holiday Home Tour, The Asbury
restaurant invites you to warm up with our spin
on farm-to-fork cuisine and some holiday spirit(s).
From Executive Chef Chris Coleman and all of us
at The Asbury, Happy Holidays, neighbors!
AT THE
DUNHILL HOTEL
Annual Fourth Ward Holiday Book Ad

Fourth Ward Garden Tour Ad
AT THE
DUNHILL HOTEL
235 N Tryon St. Charlotte NC 28202
TheAsbury.com | 704.342.1193
DISCOVER THE BRIGHT FLAVORS
OF THE SEASON,
now in full bloom at The Asbury.
AT THE
DUNHILL HOTEL
235 North Tryon St.
704.342.1193 | TheAsbury.com
Tucked beside The Dunhill Hotel.
Hey, neighbors,
it’s cold out.
Come inside
where it’s delicious.
Thanksgiving Parade Ads
Do you know how hard
it is to wrap a bisque?
Give The Asbury gift certificates.
235 N Tryon Street | 704.342.1193 | TheAsbury.com
Tucked beside The Dunhill Hotel.

Gift Certificate Elevator and Window Signage
The Asbury Gift Certificates are here, so your holiday shopping just got infinitely easier.
Choose the amount, choose the recipient, and we’ll take care of the rest. If only everything
around the holidays were this easy. Available for purchase at The Asbury or 704.342.1193.
The Asbury Gift Certificates are here.
Buy yours before leaving today or 704.342.1193.
The Asbury Gift Certificates are here.
Buy yours before leaving today or 704.342.1193.
Gift Certificate Window Signage
Do you know how hard
it is to wrap a bisque?
The Asbury Gift Certificates
available inside.

Digital Banner: Fall Flavors Digital Banner: Perfectly Paired

E-newsletter Template Valentine’s Day Facebook Header

Mother’s Day Brunch Facebook Header
Thanksgiving Facebook Header
Christmas Facebook Header

Banquet + Catering Menu
BANQUET AND CATERING MENU
THE ARTFUL EXECUTION OF YOUR NEXT MEETING OR EVENT—
IT’S BUILT RIGHT INTO OUR VERY FOUNDATION.
As Louis Asbury Sr. began drawing the soaring lines and artful spaces that would eventually compose
The Dunhill Hotel, did he have some premonition of your exact event or meeting in mind? After a brief tour
and introduction to The Parlor, the adjoining Churchill and Mayfair Rooms, and the intimate
Wine Room, it may very well feel that way.
A STUBBORNLY OLD-FASHIONED APPROACH TO SERVICE.
The Dunhill Hotel is unique in all of Charlotte, and began catering to our guests’ needs for intimate, historic
event spaces and accommodations in 1929. So you might say we know a little something about providing
impeccable service. Tucked within our vaulted ceilings and thoughtful, historically inspired appointments,
our staff carefully plots and plans on your behalf. We move from a detailed audit of your specific meeting
or event needs to a full plan of execution, finishing with calm and kindhearted service calibrated to deliver
exactly the outcome you desire.
DETAILS, DETAILS, DETAILS.
WE’RE PREPARED FOR EVERY SINGLE ONE OF THEM.
The Dunhill Hotel offers more than 2,500 square feet of banquet and meeting space. And we can
accommodate anywhere from 5–100 guests. All of our events are catered by our on-site restaurant, The Asbury,
which sources its ingredients primarily from local, independently owned farms. Using regionally grown food
that’s in season helps inspire the creativity of our culinary team, and the flawless execution of your big
event or meeting.
MAKE YOUR NEXT EVENT HISTORIC.
The innovative fare of The Asbury, combined with the historic and private atmosphere of The Dunhill Hotel’s
meeting and banquet space, blend to provide you with the perfect place to hold your corporate gathering
or special event. We invite you to tour the event spaces and amenities. Then, become part of a legendary
history of service and sophistication we’ve been creating since 1929. Simply phone 704.319.6176 to begin
your personal consultation.
DUNHILL EXT
AT THE
DUNHILL HOTEL
Charlotte, NC 28202
237 North Tryon Street 235 North Tryon Street
Asbury Business Cards
AT THE
DUNHILL HOTEL
JENNY VILLAPANDO
RESTAURANT MANAGER
THE ASBURY
235 N. TRYON STREET
CHARLOTTE NC 28202
OFFICE: 704.342.1193
FAX: 704.376.4117
JVILLAPANDO@SHGLTD.COM
THEASBURY.COM

235 North Tryon Street Charlotte North Carolina 28202 • PH: 704.342.1193 • F: 704.376.4117 • TheAsbury.com
Asbury Letterhead Note Card + Envelope

AT THE
DUNHILL HOTEL
Executive Chef | Matthew Krenz
SPRING | DINNER
Spring Dinner Menu
HONORING THE PAST, CELEBRATING THE SEASON, LOOKING FORWARD.
THE ASBURY EXPERIENCE. Executive Chef Matthew Krenz brings to our kitchen nearly two
decades of imaginative culinary skills and, intriguingly, the trained eye of a graphic designer.
With it, he’s able to see unique combinations that result in a mélange of flavors that blend
traditional Southern recipes, widely varied ethnic influences, and seasonally fresh ingredients
hand-picked from local farms.
HERE, SPRING IS VERY MUCH ALIVE. Imagine a farmer walking toward you, carrying bundles
of asparagus, petite lettuces, radishes, and berries. Our spring menu has these in ample amount,
with our protein techniques favoring pan-seared and poached over braised or stewed. This is food
for warmer nights, blooming trees, and buzzing bees. Spring has sprung, Dear Guest.
TheAsbury .com
THE ASBURY | 235 N TRYON ST . CHARLOTTE NC 28202 | RESERVATIONS: 704 .342 .1193
HOURS: 11:00 AM – 10:00 PM MONDAY – FRIDAY | 9:00 AM – 10:00 PM SATURDAY + SUNDAY
Please advise your server of any allergies or dietary restrictions. We will always do our best
to accommodate you. Not all ingredients are listed.
The art exhibition is curated in collaboration with Sozo Gallery, which is located in the Hearst Tower plaza .
Works are available for purchase .
Take this menu home as a keepsake! Then come back to try all of our seasons and flavors .
CHARDONNAY GLASS
Grayson Cellars, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . 9
Nicolas, Bordeaux, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Cuvaison, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
PINOT GRIGIO
Ca’ Donini, Veneto, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ALBARIÑO
Monção + Melgaço, Nortico, Portugal . . . . . . . . . . . . . . . . 9
ROSÉ
Domaine LaFage ‘Miraflors,’ Côtes du Roussillon, FR . . . 10
CHENIN BLANC
MAN Family Wines, Agter-Paarl, S . Africa . . . . . . . . . . . . . 9
Sauvion, Vouvray, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
SAUVIGNON BLANC
Château La Gravière Blanc, Bordeaux, FR . . . . . . . . . . . . . 9
Allan Scott, Marlborough, NZ . . . . . . . . . . . . . . . . . . . . . . 12
RIESLING
Anew, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
SPARKLING
Codorniu ‘Anna’ Blanc de Blancs, SP . . . . . . . . . . . . . . . . . 9
WINE
COCKTAILS
NEW FASHIONED . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Knob Creek Whiskey, St-Germain Elderflower,
grapefruit twist
FRENCH 75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
lemon, Hendrick’s Gin, prosecco
BLACKBERRY SPIKED LEMONADE . . . . . . . . . . . . 12
Blackberry Spindrift soda, lemonade, Absolut Citron
MOONSHINE MARGARITA . . . . . . . . . . . . . . . . . . . . . 12
Troy & Sons Moonshine, lime, Domaine de Canton
Ginger Liqueur
NEW WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
OLD WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
WHITES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
WINE FLIGHTS
Three selections each .
List curated by Assorted Table Wine Shoppe .
SPRING LIBATIONS
SALADS + SOUPS
SPRING VEGETABLE CHOWDER. . . . cup.4.|.bowl.6
orzo, sun-dried tomato pesto, roasted tomato broth
RUSTIC POTATO SOUP. . . . . . . . . . . . cup.4.|.bowl.6
caramelized onions, blue cheese, country ham,
sun-dried tomatoes
SANDWICHES
*HALF-POUND KRENZ RANCH BURGER . . . . . . . . 9
lettuce, tomato, onion
$1.add-ons: *egg, NC hoop cheddar, caramelized onions
Served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day.
Though some have tried, man cannot live on drink alone. (We’re looking at you, Hemingway!) As such, we’ve put
together an assortment of offerings highlighting the spring season, waiting to be paired with your favorite drink.
SPRING BAR SERVICE
SPRING LUNCH
STARTERS SALADS + SOUPS
NON-ALCOHOLIC BEVERAGES
*HALF-POUND KRENZ RANCH BURGER . . . . . . . . . . . . . . .9
$2.add-ons:.pimento cheese, herbed chèvre, blue cheese,
bacon jam, onion rings
FRIED SPRINGER MOUNTAIN CHICKEN SAMMY . . . . . . . 12
pickle slaw, caramelized onion aioli, choice of spicy
or Southern-style chicken
CREAMY CHICKEN SALAD SAMMY. . . . . . . . . . . . . . . . . . . 12
pecans, cherries, Lusty Monk mustard, lettuce
SMOKED TROUT SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
arugula, pepper relish, spiced nuts, crème fraîche,
grilled flatbread
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
remoulade, lettuce, tomato
*PORK BELLY, EGG + CHEESE SAMMY . . . . . . . . . . . . . . . . 12
smoked pork belly, any style egg, NC hoop cheddar,
Lusty Monk mustard, arugula
SLIDER TRIO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
chef’s whim
BBQ FALAFEL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
house falafel, slaw, bbq sauce, grilled flatbread
SANDWICHES
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Benton’s 14-month ham, goat cheese icing
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
house goat boursin, bbq mushroom, pickled shallot
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
choice of sauce: bacon aioli, buffalo, or tomato chutney
CHICKPEA HUMMUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
grilled flatbread, marinated chickpeas, pickled vegetables
SPRING VEGETABLE CHOWDER . . . . . . . . .cup 4..|..bowl.6
RUSTIC POTATO SOUP. . . . . . . . . . . . . . . . . .cup 4..|..bowl.6
sun-dried tomatoes
HOUSE SIDE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
shaved radish, carrot, red onion, olive oil, lemon juice
SPRING SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
mixed lettuces, berries, goat cheese, red onions, sunflower
seeds, herbs, white balsamic
PANZANELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
croutons, radish, fennel, pickled onions, blue cheese,
salami, cucumber, arugula, pine nuts, roasted shallot +
olive vinny
ANCIENT GRAIN SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
charred kale, ricotta, spring vegetables,
roasted tomato vinny
WARM KALE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Calvander, pine nuts, garlic croutons,
green peppercorn dressing
add.CAST IRON CHICKEN, FRIED CHICKEN,
CREAMY CHICKEN SALAD, or.BBQ FALAFEL. . . . . . . . . . .5.
add.CRAB CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
In spring, everything begins to bloom. And at The Asbury, that includes your taste buds. Invite them to open
to the bright flavors of the season as our chefs creatively wake them from their long winter’s slumber.
Please advise us of food allergies; not all ingredients are listed.
*Cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
ICED TEA, HOT TEAS, SOFT DRINKS . . . . . . . . . . . . . . . . . . 2 .50
SPINDRIFT SODA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.
assorted flavors
BOQUETE MOUNTAIN COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . .3
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
FRENCH PRESS COFFEE. . . . . . . . . . . . . . . . . . . . .sm.6..|..lg.10
SAN PELLEGRINO. . . . . . . . . . . . . . . . . . . . . . . . . . . sm.5..|..lg.7
SAN PELLEGRINO ITALIAN SODA. . . . . . . . . . . . . . . . . . . . . . . .3
grapefruit | blood orange
ASSORTED JUICES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
orange | grapefruit | tomato | apple | cranberry | pineapple
ICED THAI TEA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .75
black tea extract, coconut milk
THE.ASBURY..|..235.N.TRYON.ST ..CHARLOTTE.NC.28202..|..RESERVATIONS:.704 .342 .1193
HOURS:.11:00.AM.–.10:00.PM.MONDAY.–.FRIDAY..|..9:00.AM.–.10:00.PM.SATURDAY.+.SUNDAY
The art exhibition is curated in collaboration with Sozo Gallery, which is located in the Hearst Tower plaza. Works are available for purchase.
Executive Chef | Matthew Krenz
AT THE
DUNHILL HOTEL
SPRING | BRUNCH
SANDWICHES
$2.add-ons:.pimento cheese, herbed chèvre,
blue cheese, bacon jam, onion rings
FRIED SPRINGER MOUNTAIN CHICKEN SAMMY. . .12
CREAMY CHICKEN SALAD SAMMY. . . . . . . . . . . . .12
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . .15
remoulade, lettuce, tomato
*PORK BELLY, EGG + CHEESE SAMMY . . . . . . . . . .12
Lusty Monk mustard, arugula
*add AN EGG to.any.sammy. . . . . . . . . . . . . . . . . . . . .1
DESSERTS
WARM CHEESECAKE BROWNIE . . . . . . . . . . . . . . . 6
caramel sauce
SEASONAL FRUIT COBBLER . . . . . . . . . . . . . . . . . . 6
Maw Maw’s Cast Iron Biscuit crumble
HOMELAND CREAMERY ICE CREAM. . . . . . . . . . . . 5
various flavors from Julian, NC
add.to.either.dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
SALADS + SOUP
SPRING VEGETABLE CHOWDER. . . . cup.4.|.bowl.6
RUSTIC POTATO SOUP. . . . . . . . . . . . cup.4.|.bowl.6
sun-dried tomatoes
HOUSE SIDE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . 3
shaved radish, carrot, red onion, olive oil, lemon juice
SPRING SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
mixed lettuces, berries, goat cheese, red onions,
sunflower seeds, herbs, white balsamic
ANCIENT GRAIN SALAD. . . . . . . . . . . . . . . . . . . . . . .12
charred kale, ricotta, spring vegetables, roasted tomato
vinny
add CAST IRON CHICKEN, FRIED CHICKEN,
CREAMY CHICKEN SALAD, or.BBQ FALAFEL. . . . . 5
add.CRAB CAKE.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SMALL BITES
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . 8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
house goat boursin, bbq mushroom, pickled shallot
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . 6
CHICKPEA HUMMUS . . . . . . . . . . . . . . . . . . . . . . . . . . 6
grilled flatbread, marinated chickpeas, pickled
vegetables
KITCHEN SINK FRIES . . . . . . . . . . . . . . . . . . . . . . . . . 7
bacon, NC hoop cheddar, buttermilk chive, herbs
LIL’ BITS . . . . . . . . . . . . . . . . . . . . . . savory.6.|.sweet.9
chef’s whim
BAR
Mon – Fri 11 AM – until
Sat 9 AM – until | Sun noon – until
RESTAURANT DINING ROOM
Mon – Fri 11 AM – 10 PM
Sat + Sun 9 AM – 10 PM
IN-ROOM DINING
Full menu is available upon request and at TheAsbury.com.
TOUCH “0” FOR SERVICE
*Cooked to order. Consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness.
SPRING IN-ROOM DINING
Spring Menus

AT THE
DUNHILL HOTEL
Executive Chef | Chris Coleman
SUMMER | DINNER
Early Summer Dinner Menu
THE ASBURY EXPERIENCE. Executive Chef Chris Coleman has been inspired by the
traditional Southern flavors he grew up with, and equally inspired by the influences of new
cultures to the South that now call it home. These are tastes forged from heirloom ingredients
native to the area and specialty items grown by small, family farms local to us. Just ask your
server if you’re curious to know more.
“SUMMER AFTERNOON, SUMMER AFTERNOON.” To Henry James, “…those have always been
the most beautiful words in the English language.” To The Asbury, those words are the most
delicious. For us, they evoke memories of simply prepared plates of colorful vegetables, lean
proteins, and tall glasses of perspiring iced tea. Join us for outdoor dining or come inside
where it’s cool. No matter what time you join us, summer afternoon is served.
TheAsbury .com
THE ASBURY | 235 N TRYON ST . CHARLOTTE, NC 28202 | RESERVATIONS: 704 .342 .1193
Current artwork by Isaac Payne . Curated in partnership with McColl Center for Art + Innovation
and available for purchase .
SANDWICHES
served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day
*PIMENTO CHEESEBURGER. . . . . . . . . . . . . . . . . . . .12
house grind, fried onion strings, Mom’s dinner roll
*BLT BURGER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Benton’s bacon + house grind, bacon aioli, tomato, basil
salad, Maw Maw’s sourdough
green tomato chowchow, caramelized onion aioli, choice
of spicy or Southern style
CHICKEN CONFIT SALAD SAMMY. . . . . . . . . . . . . .12
pecans, cranberries, Lusty Monk mustard, lettuce
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . 14
caper + thyme aioli, tomato salad, lettuce
DESSERTS
BLUEBERRY CHEESECAKE . . . . . . . . . . . . . . . . . . . . 5
berry coulis
STRAWBERRY + RHUBARB COBBLER . . . . . . . . . . 6
SALADS + SOUP
TOMATO BISQUE . . . . . . . . . . . . . . . . cup.4..|..bowl.6
hoop cheddar, croutons, chive
EARLY SUMMER SALAD. . . . . . . . . . . . . . . . . . . . . . 10
mixed greens, local berries, goat cheese, sunflower
seeds, red onion, white balsamic vinaigrette
WEDGE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Muir lettuce, tomato fondue, Benton’s bacon, roasted
lemon + blue cheese dressing, fried onions
sugar snap peas, radish, baby carrot, spring onion,
walnut, pesto crème fraîche
add CAST IRON CHICKEN, CHICKEN CONFIT
SALAD, or FRIED CHICKEN. . . . . . . . . . . . . . . . . . . . 5
SMALL BITES
bacon jam
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
mustard, garlic, fried cornichons
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . 6
BOILED PEANUT + WHITE BEAN HUMMUS. . . . . . 6
pickled vegetables, crudités, bread
LIL’ BITS . . . . . . . . . . . . . . . . . . . . .savory.6..|..sweet.9
chef’s whim
KITCHEN SINK FRIES. . . . . . . . . . . . . . . . . . . . . . . . . . 5
hoop cheddar, bacon, buttermilk chive
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Benton’s ham, goat cheese mousse
BAR
IN-ROOM DINING
SUMMER IN-ROOM DINING
List curated by Assorted Table Wine Shoppe.
CHARDONNAY GLASS
Grayson Cellars, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Nicolas, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
PINOT GRIGIO
Ca Donini, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ROSÉ
Magalí, Côtes de Provence. . . . . . . . . . . . . . . . . . . . . . . .10
CHENIN BLANC
MAN Family Wines, S. Africa . . . . . . . . . . . . . . . . . . . . . . 9
SAUVIGNON BLANC
Saint-Bris, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Allan Scott, Marlborough . . . . . . . . . . . . . . . . . . . . . . . . .12
RIESLING
Anew, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
PINOT NOIR
Meiomi, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Albert Bichot, Burgundy . . . . . . . . . . . . . . . . . . . . . . . . .14
NEW WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
OLD WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
WHITES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
SUMMER LIBATIONS
WINE FLIGHTSWINE
BEER
DOMESTICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Michelob Ultra
Bud Light
Budweiser
MICROBREWS + IMPORTS . . . . . . . . . . . . . . . . . . . . 6
Endless River Kolsch, Mother Earth Brewing
Torch Pilsner, Foothills Brewing
Snapshot Wheat, New Belgium Brewing
Prime Time Pale Ale, Hi-Wire Brewing
Slow Ride Session IPA, New Belgium Brewing
Seasonal selection, Olde Mecklenburg Brewing
Gaelic Ale, Highland Brewing Company
Three selections each.
AT THE
DUNHILL HOTEL
SUMMER | BRUNCH
SALADS + SOUPS
EARLY SUMMER SALAD. . . . . . . . . . . . . . . . . . . . . . 10
mixed greens, local berries, goat cheese, sunflower seeds,
red onion, white balsamic vinaigrette
WEDGE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
SMALL BITES
bacon jam
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . 6
It’s tough to compete with Pete. So our kitchen doesn’t even try. We compliment Pete by telling him
how pretty he is. And we complement his summer cocktails with the following summer flavors.
SUMMER BAR SERVICE
Early Summer Menus
*PIMENTO CHEESEBURGER . . . . . . . . . . . . . . . . . . . . . . . . . 12
house grind, fried onion strings, Mom’s dinner roll
*BLT BURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Benton’s bacon + house grind, bacon aioli, tomato, basil
salad, Maw Maw’s sourdough
FRIED SPRINGER MOUNTAIN CHICKEN SAMMY . . . . . . 12
green tomato chowchow, caramelized onion aioli, choice of
spicy or Southern style
SMOKED BRISKET SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . 12
pecan bbq, pickle, Red Dragon cheddar, Maw Maw’s
sourdough
*SOUTHERN-STYLE PHILLY . . . . . . . . . . . . . . . . . . . . . . . . . 10
shaved Krenz Ranch beef, mushrooms, caramelized onion,
jalapeno relish, pimento goat cheese
CHICKEN CONFIT SALAD SAMMY . . . . . . . . . . . . . . . . . . . .12
pecans, cranberries, Lusty Monk mustard, lettuce
CORNMEAL FRIED SHRIMP PO’ BOY . . . . . . . . . . . . . . . . . .12
bacon aioli, pickled vegetables, tomato, ramp pesto
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
caper + thyme aioli, tomato salad, lettuce
OAT + BEAN PATTY MELT . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
goat cheese, shaved beets, pickled vegetables
add AN EGG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
SANDWICHES
served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day
add CAST IRON CHICKEN, CHICKEN CONFIT SALAD,
or FRIED CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
MAW MAW’S CAST IRON BISCUITS . . . . . . . . . . . . . . . . . . . 6
bacon jam
DEVILED EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
FRIED MAC + CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
BOILED PEANUT + WHITE BEAN HUMMUS . . . . . . . . . . . . 6
pickled vegetables, crudités, bread
LIL’ BITS . . . . . . . . . . . . . . . . . . . . . . . . . . . savory 6 | sweet 9
chef’s whim
TOMATO BISQUE . . . . . . . . . . . . . . . . . . . . . . . cup 4 | bowl 6
hoop cheddar, croutons, chive
CRAWFISH GUMBO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Carolina Gold rice, early summer vegetables
EARLY SUMMER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
mixed greens, strawberry, goat cheese, sunflower seeds,
red onion, white balsamic vinaigrette
WEDGE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
ANCIENT GRAIN SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
sugar snap peas, radish, baby carrot, spring onion, walnut,
pesto crème fraîche
LETTUCE CUPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
quinoa salad, grilled vegetable salad, mushroom salad,
soured vegetables, pepper relish, charred lemon vinaigrette
Chef Chris has scoured the local farmers markets and his preferred local growers for colorful, delicate vegetables
and slimmer sandwiches . Summer on your plate means the decadence of winter giving way to divine summer days .
SUMMER LUNCH
Please advise us of food allergies; not all ingredients are listed .
*Cooked to order . Consuming raw or uncooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of foodborne illness .
ICED TEA, HOT TEAS, SOFT DRINKS . . . . . . . . . . . . . . . . . . 2.50
BOQUETE MOUNTAIN COFFEE. . . . . . . . . . . . . . . . . . . . . . . . .3
ICED COFFEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.50
FRENCH PRESS COFFEE . . . . . . . . . . . . . . . . . . . . .sm 6 | lg 10
SAN PELLEGRINO . . . . . . . . . . . . . . . . . . . . . . . . . . .sm 5 | lg 7
ASSORTED JUICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
SAN PELLEGRINO ITALIAN SODA . . . . . . . . . . . . . . . . . . . . . . . 3
ICED THAI TEA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.75
THE ASBURY | 235 N TRYON ST. CHARLOTTE, NC 28202 | RESERVATIONS: 704.342.1193

AT THE
DUNHILL HOTEL
FALL | DINNER
Fall Dinner Menu
FALL IS UPON US. As leaves turn and twist through the breeze, new aromas catch you
off guard, reminding you through sense memory of pumpkin patches, warm, mulled drinks
by the campfire, and trips to the mountains with your family. Some of our flavors are smoky.
Apples and pumpkin spices tug at the edges of your palette. It’s a wonderful season
for your senses. Indulge them.
TheAsbury.com
THE ASBURY | 235 N TRYON ST. CHARLOTTE NC 28202 | RESERVATIONS: 704.342.1193
Current artwork by Isaac Payne. Curated in partnership with McColl Center for Art + Innovation
and available for purchase.
Take this menu home as a keepsake! Then come back to try all of our seasons and ﬂavors.
CHARDONNAY GLASS
Grayson Cellars, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Nicolas, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Barrique, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
PINOT GRIGIO
Ca Donini, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ROSÉ
Magalí, Côtes de Provence . . . . . . . . . . . . . . . . . . . . . . . . 10
CHENIN BLANC
MAN Family Wines, S . Africa . . . . . . . . . . . . . . . . . . . . . . . 9
SAUVIGNON BLANC
Patient Cottat, Le Grand Caillou, FR . . . . . . . . . . . . . . . . 10
Allan Scott, Marlborough . . . . . . . . . . . . . . . . . . . . . . . . . 12
RIESLING
Anew, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
SPARKLING
Codorniu Clasico Cava, SP . . . . . . . . . . . . . . . . . . . . . . . . . 8
PINOT NOIR GLASS
Meiomi, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Albert Bichot, Burgundy . . . . . . . . . . . . . . . . . . . . . . . . . 14
Van Duzer, OR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
MERLOT
Jade Mountain, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
MALBEC
Callia Alta, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Familia Barberis, Argentina . . . . . . . . . . . . . . . . . . . . . . . .11
PETITE SIRAH
Clayhouse Estate, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
CABERNET SAUVIGNON
Cartlidge & Browne, CA . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Nadia, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
ZINFANDEL
Edmeades, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
NEW WORLD BLEND
FALL LIBATIONS
WINE
SALADS + SOUPS
HEIRLOOM PUMPKIN BISQUE. . . . . cup.4..|..bowl.6
bbq apple jam, crème fraîche
AUTUMN SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
mixed greens, apples, spiced walnuts, pickled currants,
SMALL BITES
bacon jam
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Your cocktail is missing a companion. Might we suggest yours come draped in the flavors and aromas of fall,
tantalizing your fellow bar patrons with your excellent taste and good judgment? Perhaps the heirloom pumpkin
bisque. Or the autumn squash in our hummus. Regardless, your cocktail is starting to get very, very lonely.
FALL BAR SERVICE
$1.add-ons: *egg, hoop cheddar, caramelized onions
bacon jam
pickled vegetables, caramelized onion aioli,
choice of spicy or Southern style
CHOPPED BEEF BBQ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
pecan bbq, pickle slaw, ciabatta
SMOKED TROUT SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
arugula, pepper relish, spiced nuts, crème fraîche, ciabatta
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
remoulade, tomato, lettuce
OAT + BEAN PATTY MELT. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
goat cheese, shaved beets, pickled vegetables.
*add AN EGG to.any.sammy. . . . . . . . . . . . . . . . . . . . . . . . . . . 1
SANDWICHES
add.CAST IRON CHICKEN, FRIED CHICKEN,
CREAMY CHICKEN SALAD, or OAT + BEAN PATTY. . . . . . .5.
add.CRAB CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
AUTUMN SQUASH HUMMUS . . . . . . . . . . . . . . . . . . . . . . . . . .6
chopped peanuts, pickled currants
LIL’ BITS . . . . . . . . . . . . . . . . . . . . . . . . . . . savory 6..|..sweet.9
chef’s whim
HEIRLOOM PUMPKIN BISQUE. . . . . . . . . . . .cup 4..|..bowl.6
CREAMY CHICKEN + RICE SOUP. . . . . . . . . . . . . . . . . . . . . .8
autumn vegetables
AUTUMN SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
blue cheese vinaigrette
ROOT VEGETABLE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . .11
chèvre, Benton’s bacon, sage + mustard vinaigrette
root vegetables, walnuts, basil, pumpkin crema
WARM KALE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
boiled peanut + pea salad, fresh cheese
Is there a better season than fall? Some may argue for spring or summer; even a hearty soul or two for winter. But fall,
with its kaleidoscope of colors and the flavors of its bountiful harvest, makes this season singular at The Asbury.
*Cooked to order. Consuming raw or uncooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness.
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
ASSORTED JUICES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
ICED THAI TEA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .75
FALL LUNCH
AT THE
DUNHILL HOTEL
FALL | BRUNCH
SANDWICHES
$1.add-ons: *egg, hoop cheddar, caramelized onions
blue cheese, bacon jam
pickled vegetables, caramelized onion aioli,
choice of spicy or Southern style
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . .15
remoulade, tomato, lettuce
DESSERTS
PUMPKIN BLONDIE . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
housemade caramel sauce + whipped cream
PIE OF THE WEEK . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
add HOMELAND CREAMERY ICE CREAM. . . . . . . . 3
SALADS + SOUP
HEIRLOOM PUMPKIN BISQUE. . . . . cup.4..|..bowl.6
AUTUMN SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
ROOT VEGETABLE SALAD. . . . . . . . . . . . . . . . . . . . . 11
root vegetables, walnuts, basil, pumpkin crema
CREAMY CHICKEN SALAD, or.OAT +BEAN PATTY. . . 5
add.CRAB CAKE.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SMALL BITES
bacon jam
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . 6
AUTUMN SQUASH HUMMUS . . . . . . . . . . . . . . . . . . . 6
chef’s whim
KITCHEN SINK FRIES. . . . . . . . . . . . . . . . . . . . . . . . . . 5
hoop cheddar, bacon, buttermilk chive
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
BAR
IN-ROOM DINING
FALL IN-ROOM DINING
Fall Menus

AT THE
DUNHILL HOTEL
Chef de Cuisine | Matthew Krenz
WINTER | DINNER
Winter Dinner Menu
HERE, WINTER IS VERY MUCH ALIVE. Across the fields where our preferred farmers harvest,
winter simply means digging deeper to find seasonal greens and root vegetables. Those are
complemented by storerooms full of pickled and preserved delicacies, cured meats, beans, and
other “put ups.” These are the meals to sit back and savor, comforted by the warmth of good
conversation and better companions.
TheAsbury .com
THE ASBURY | 235 N TRYON ST . CHARLOTTE NC 28202 | RESERVATIONS: 704 .342 .1193
The art exhibition is curated in collaboration with Sozo Gallery, which is located in the Hearst Tower plaza .
Works are available for purchase .
HERE, WINTER IS VERY MUCH ALIVE. Across the fields where our preferred farmers harvest,
winter simply means digging deeper to find seasonal greens and root vegetables. Those are
complemented by storerooms full of pickled and preserved delicacies, cured meats, beans, and
other “put ups.” These are the meals to sit back and savor, comforted by the warmth of good
conversation and better companions.
TheAsbury.com
THE ASBURY | 235 N TRYON ST. CHARLOTTE NC 28202 | RESERVATIONS: 704.342.1193
The art exhibition is curated in collaboration with Sozo Gallery, which is located in the Hearst Tower plaza.
Works are available for purchase.
Take this menu home as a keepsake! Then come back to try all of our seasons and flavors.
SALADS + SOUPS
LENTIL + BRAISED GREENS STEW. . . cup.4.|.bowl.6
BISCUIT TOP CHILI. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Krenz Ranch beef, NC hoop cheddar, house biscuit
croutons
WINTER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
SANDWICHES
lettuce, onion
As the winds turn colder, not everything settles in for a long winter’s nap. Our local growers now harvest the flavors
of the winter season, here inventively reimagined and newly combined under the watchful eyes and hands of our chefs.
WINTER BAR SERVICE
CHARDONNAY GLASS
Grayson Cellars, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Nicolas, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Barrique, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
PINOT GRIGIO
Ca Donini, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ROSÉ
Magalí, Côtes de Provence . . . . . . . . . . . . . . . . . . . . . . . . 10
CHENIN BLANC
MAN Family Wines, S . Africa . . . . . . . . . . . . . . . . . . . . . . . 9
SAUVIGNON BLANC
Patient Cottat, Le Grand Caillou, FR . . . . . . . . . . . . . . . . 10
Allan Scott, Marlborough . . . . . . . . . . . . . . . . . . . . . . . . . 12
RIESLING
Anew, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
PINOT NOIR GLASS
Meiomi, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Albert Bichot, Burgundy . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Van Duzer, OR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
MERLOT
Jade Mountain, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
MALBEC
Callia Alta, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Familia Barberis, Argentina . . . . . . . . . . . . . . . . . . . . . . . .11
PETITE SIRAH
Clayhouse Estate, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
CABERNET SAUVIGNON
Cartlidge & Browne, CA . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Nadia, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
ZINFANDEL
Edmeades, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
WINE
WINTER LIBATIONS
Chef de Cuisine | Matthew Krenz
AT THE
DUNHILL HOTEL
WINTER | BRUNCH
SANDWICHES
lettuce, onion
blue cheese, bacon jam, Krenz chili
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . .15
remoulade, lettuce
*PORK BELLY, EGG + CHEESE SAMMY . . . . . . . . . .12
Lusty Monk mustard
DESSERTS
WARM TURTLE BROWNIE. . . . . . . . . . . . . . . . . . . . . 5
hot fudge
PIE OF THE WEEK . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
SALADS + SOUP
LENTIL + BRAISED GREENS STEW. . . cup.4.|.bowl.6
WINTER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
BISCUIT TOP CHILI. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
croutons
ROOT VEGETABLE SALAD. . . . . . . . . . . . . . . . . . . . . 11
orange, walnuts, dried fruit, kale, cranberry mostarda
CREAMY CHICKEN SALAD, or.OAT +BEAN PATTY. . . 5
add.CRAB CAKE.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SMALL BITES
bacon jam
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . 6
WINTER SQUASH HUMMUS. . . . . . . . . . . . . . . . . . . . 6
chef’s whim
PIMENTO CHILI FRIES. . . . . . . . . . . . . . . . . . . . . . . . . 9
pimento cheese gravy, Krenz chili
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
BAR
IN-ROOM DINING
WINTER IN-ROOM DINING
lettuce, onion
bacon jam, Krenz chili
CHOPPED BEEF BBQ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
pecan bbq, pickle slaw, ciabatta
*SMOKED TROUT SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
arugula, pepper relish, spiced nuts, crème fraîche, ciabatta
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
remoulade, lettuce
*PORK BELLY, EGG + CHEESE SAMMY . . . . . . . . . . . . . . . . 12
Lusty Monk mustard
OAT + BEAN PATTY MELT. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
goat cheese, shaved beets, pickled vegetables.
*add AN EGG to.any.sammy. . . . . . . . . . . . . . . . . . . . . . . . . . . 1
SANDWICHES
seasoned fries, small side salad, soup, or side of the day. add.CAST IRON CHICKEN, FRIED CHICKEN,
CREAMY CHICKEN SALAD, or OAT + BEAN PATTY. . . . . . .5.
add.CRAB CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
FRIED MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
WINTER SQUASH HUMMUS. . . . . . . . . . . . . . . . . . . . . . . . . . .6
LIL’ BITS . . . . . . . . . . . . . . . . . . . . . . . . . . . savory 6..|..sweet.9
chef’s whim
LENTIL + BRAISED GREENS STEW . . . . . . .cup 4..|..bowl.6
BISCUIT TOP CHILI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
croutons
WINTER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
ROOT VEGETABLE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . .11
orange, walnuts, dried fruit, kale, cranberry mostarda
*WARM KALE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Calvander, pine nuts, garlic croutons,
creamy green peppercorn dressing
As the winds turn colder, not everything settles in for a long winter’s nap. Our local growers now harvest the flavors
of the winter season, here inventively reimagined and newly combined under the watchful eyes and hands of our chefs.
*Cooked to order. Consuming raw or uncooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness.
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
ASSORTED JUICES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
ICED THAI TEA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .75
WINTER LUNCH
Winter Menus

Proposition: You’re here to do Christmas right this year. Maybe you’ve phoned in the
holidays the last couple years, taken them for granted, figured you’d have more. But this year,
you’ve gathered with friends, family, and heaping amounts of good food and better times.
Oh, yes. This is your menu. We made it just for you. Merry Christmas!
CHRISTMAS DINNER MENU
3RD
COURSE1ST
COURSE
Kids 5 and under eat free. Kids 6–10: $25. Adults: $55.
First seating 4:00–4:45 | Second seating 6:30–7:15
3RD
COURSE
choice of one
1ST
COURSE
choice of one
FAMILY-STYLE SIDES
you get them all
!"#$%#&$'()%#&*+,-&%#-(#-&+.&$/*&$""#-0)#%&+-&')#1$-*&&
-#%1-)21)+/%3&4#&5)""&$"5$*%&'+&+,-&6#%1&1+&$22+77+'$1#&*+,3&
8+1&$""&)/0-#')#/1%&$-#&")%1#'3
2ND
COURSE
choice of one
COUNTRY ONION SOUP
country ham mousse, crouton, hoop cheddar
SALAD OF BITTER GREENS
cornbread croutons, gorgonzola + pecan “pâté”
with grilled apple vinny
ANCIENT GRAINS SALAD
roasted sunchoke, goat cheese, pepper ﬂuid gel,
petite greens
SORGHUM + CHILE-GLAZED HAM
HERB-STUFFED ROASTED TURKEY
bourbon pan gravy
PAN-SEARED NC TROUT
apple-sage brown butter vinny
We begin with our thanks to you, Dear Guest, for sharing your Thanksgiving with us.
This specially prepared meal has several scrumptious courses forthcoming. So sit back,
relax, and prepare to be dazzled by a Southern + modern Thanksgiving feast.
THANKSGIVING
SPICED CRANBERRY CHUTNEY
WHIPPED POTATOES
CORNBREAD DRESSING
BACON + FIG JAM GREEN BEANS
CARAMELIZED BRUSSELS SPROUTS
apricots, almonds, chile
MOM’S DINNER ROLLS
APPLE HAND PIE
cinnamon dulce de leche, vanilla ice cream
THANKSGIVING SWEET LIL’ BITS
chocolate cake with chocolate crémeux + candied
pecan | sweet potato custard with graham cake |
sorghum spice cake with pumpkin mousse
Kids 5 and under eat free. Kids 6–10: $25. Adults: $55.
Please advise your server of any allergies or dietary
restrictions. We will always do our best to accommodate you.
Not all ingredients are listed.
2ND
COURSE
choice of one
CREAM OF COLLARD SOUP
Country Ham Mousse, Crouton, Hoop Cheddar
SALAD OF BITTER GREENS
Gorgonzola & Pecan Pâté with Grilled Apple
Vinny
WARM FARRO SALAD
Grilled Ricotta Salata, Roasted Pumpkin,
Field Pea Salad
SORGHUM & HERB GLAZED HAM
HERB STUFFED ROASTED TURKEY
Bourbon Pan Gravy
PAN SEARED LOCAL CATCH
Apple/Sage Brown Butter Vinny
THE ASBURY | 235 N TRYON ST. CHARLOTTE, NC 28202 | RESERVATIONS: 704.342.1193
HOURS: 11:00 AM – 10:00 PM MONDAY – FRIDAY | 9:00 AM – 10:00 PM SATURDAY & SUNDAY
Whether you’re a lover of food or just a lover, our prix ﬁxe menu has something for you. Simply choose an
item from each of the three courses listed below, and then enjoy that lovin’ feeling (for food) all over again.
VALENTINE’S DAY
1ST
COURSE
choice of one
FAMILY STYLE SIDES
you get them all
3RD
COURSE
choice of one
SPICED CRANBERRY CHUTNEY
WHIPPED POTATOES
CREAMED CORN
Tomato Preserves and Roasted Garlic
BACON AND FIG JAM GREEN BEANS
CARAMELIZED BRUSSELS SPROUTS
Citrus/Thyme Brown Butter Vinaigrette
MOM’S DINNER ROLLS
with Whipped Rosemary & Sorghum Butter
APPLE HAND PIE
Cinnamon Dulce de Leche, Vanilla Ice Cream
DARK CHOCOLATE CAKE
Dark Chocolate & Pecan Crémeux, Rum Brown
Sugar Sauce
Orders must be received by 5:00 PM on November 25 and will be ready
for pickup between 10:00–11:30 AM on Thanksgiving Day.
Kids 5 years old and under – FREE!
Kids 6–10 years old – $25/person + tax & gratuity
Adults – $55/person + tax & gratuity
Christmas Dinner Menu Icon + Copy
Thanksgiving Menu Icon + Copy
Valentine’s Day Menu Icon + Copy
Reserve Wine Menu Icon Beer Dinner Icon
Chef’s Tasting Menu Icon + Copy
Chef’s Vegetarian Tasting Menu Icon + Copy

PHOTOGRAPHY
AT THE
DUNHILL HOTEL

GRAPHIC STYLE GUIDES
AT THE
DUNHILL HOTEL

COLOR
COLOR
The dominant or primary colors associated with The Dunhill graphic
standard are blue, red, black, and white. The blue and red are a
direct reference and historic nod to the British Union Jack. These
represent the primary colors of the logo standard and are supported
by the secondary color system of black and white. The secondary
colors can be used in the logo treatment, as well as in headlines
and body copy.
PRIMARY
SECONDARY
PMS: 704C
CMYK: C-8, M-97, Y-76, K-31
RGB: R-158, G-42, B-47
HEX: #9e2a2f
PMS: 662C
CMYK: C-100, M-87, Y-0, K-20
RGB: R-0, G-26, B-112
HEX: #001a70
PMS: BLACK
CMYK: C-0, M-0, Y-0, K-100
RGB: R-0, G-0, B-0
HEX: #000000
CMYK: C-0, M-0, Y-0, K-0
RGB: R-255, G-255, B-255
HEX: #FFFFFF
1.6
TONE OF VOICE
TONE OF VOICE
The Dunhill Hotel is one of the oldest, most venerable
institutions on the Charlotte skyline. Designed by Louis
Asbury Sr., its smaller, boutique size offers a cozy intimacy for
business and leisure travelers alike. Its voice, however, doesn’t
exclusively reflect its noble history, but rather straddles the line
between elements of the historic and the needs of the modern
traveler. This is a voice that retains the civility and decorum
of a simpler time, but with important updates that reflect the
current age. Guests have every right to expect The Dunhill to
provide an elegant, comfortable stay; warm, hospitable service;
and the accoutrements of the modern era. The voice of The
Dunhill must establish and properly place those expectations
through its style.
Dive in.
Wednesday wine receptions in The Dunhill lobby.
5:30PM – 7:00PM
1.2
GRAPHIC STYLE GUIDEdocument prepared by
The Dunhill Hotel and The Asbury
restaurant at The Dunhill Hotel
GRAPHIC STYLE GUIDE 2.0
A Graphic Style Manual for Cohesion
Version: November 2, 2015
Dunhill Graphic Style Guide
DO DON’T
LOGO USAGE
1.5

TONE OF VOICE
4.2
TONE OF VOICE
The Asbury restaurant offers its guests “Southern + Modern” farm-
to-fork fare by way of dishes that are playfully presented and forged
with new twists on traditional Southern recipes. Similarly, the tone of
voice has classic elements like its reliance on The Chicago Manual
of Style and its general conversational tone, but it adds new twists by
offering a playful sense of humor and sharp wit. In sum, when writing
in the voice of The Asbury, never forget to bend the tone toward the
roots of Southern hospitality and gentility, updating it with modern
flourishes from today’s kitchens and culinary vocabulary. We are offering
something fun and something delicious; the copy must retain that
attitude throughout.
MEET YOUR NEW BEST FRIEND:
BACON JAM
When the world seems crazy, and nothing much
seems to make sense anymore, turn to Bacon Jam.
It makes comfort foods comfortable. Slather it all
over Maw Maw’s Cast Iron Biscuits, and watch your
cares magically melt away.
SATURDAY & SUNDAY: 9:00 AM – 10:00 PM
AT THE
DUNHILL HOTEL
DO DON’T
LOGO USAGE
4.5
THE ASBURY STYLE GUIDE
4.6
COLOR
COLOR
The dominant or primary colors associated with the logo are black, white,
rust, and gray/silver. The rust color is meant to represent the Old South
portion of the graphic standard, while the black, white, and gray/silver
represent the modern. Paired together, they tell a complete story of the
restaurant and what it should represent to the targets.
PRIMARY
SECONDARY
PMS: 167C
CMYK: C-5, M-77, Y-100, K-15
RGB: R-190, G-83, B-28
HEX: #be531c
PMS: 647C
CMYK: C-96, M-54, Y-5, K-27
RGB: R-35, G-97, B-146
HEX: #236192
CMYK: C-0, M-0, Y-0, K-30
RGB: R-188, G-189, B-192
HEX: #bcbdc0
PMS: BLACK
CMYK: C-0, M-0, Y-0, K-100
RGB: R-0, G-0, B-0
HEX: #000000
CMYK: C-0, M-0, Y-0, K-0
RGB: R-255, G-255, B-255
HEX: #FFFFFF
Asbury Graphic Style Guide

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