Element Advertising in Asheville, NC was selected as The Dunhill Hotel's agency of record in August 2014--the first professional advertising firm ever retained by the hotel. This book details much of the work accomplished by Element Advertising and John Beatty from January 2016 - December 2017 to continue building on their previous 18 month's work. In August 2016, the hotel implemented its first comprehensive digital marketing campaign targeting business travellers. The result was a 370% ROI in the first 12 months.

1. COMPILATION OF WORK
VOL 2 2016–2017
AT THE
DUNHILL HOTEL

2. EXCLUSIVELY PRODUCED
AND CREATED BY:
THE DUNHILL HOTEL

3. 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.
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?
Dunhill Hotel Cary Magazine Ad + Eco Linen Info Card

4. Dunhill Feet Planted Digital Banner Dunhill Find Your Space Digital Banner

5. Dunhill The Calm Center Digital Banner Dunhill WHERE Magazine 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.
This summer, check in to a very special
place that’s built a history on extraordinary
service. And check out surprisingly refreshed.
DunhillHotel.com | 704.332.4141
Great hotel service lifts away your burdens,
leaving you as light as air.

6. Dunhill Guest Directory Dunhill Guest Directory

7. THE ASBURY
AT THE
DUNHILL HOTEL

8. Beer + Spice Header and Icon
Beer + Spice Facebook Header
Beer + Spice Poster
Beer + Spice Check Insert
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
Beer + spice.
(Two of your favorites, in one place.)
Beer + spice.
(Two of your favorites, in one place.)
Beer + spice.
(Two of your favorites, in one place.)
Beer + spice.
(Two of your favorites, in one place.)
Chef Bill Smith of Crook’s Corner brings the spices
and Justin Brigham of Sycamore Brewing brings the beer.
$65 per person. Reservations required: 704.342.1193.
June 13 • 6:30 PM
Chef Bill Smith of Crook’s Corner brings the spices
and Justin Brigham of Sycamore Brewing brings the beer.
$65 per person. Reservations required: 704.342.1193.
June 13 • 6:30 PM
Chef Bill Smith of Crook’s Corner brings the spices
and Justin Brigham of Sycamore Brewing brings the beer.
$65 per person. Reservations required: 704.342.1193.
June 13 • 6:30 PM
Chef Bill Smith of Crook’s Corner brings the spices
and Justin Brigham of Sycamore Brewing brings the beer.
$65 per person. Reservations required: 704.342.1193.
June 13 • 6:30 PM
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
Our latest collaborative dinner combines big flavors: delicious spices with cold, refreshing beer.
Join us as Chef Bill Smith of Crook’s Corner and Justin Brigham of Sycamore Brewing take over
our kitchen, one night only. $65 per person. Reservations required—call 704.342.1193.
June 13, 6:30 PM
Beer + spice.
(Two of your favorites, in one place.)
AT THE
DUNHILL HOTEL
Heirloom Tomatoes Header and Icon
Heirloom Tomatoes Facebook Header
Heirloom Tomatoes Poster
Heirloom Tomatoes Check Insert
If you love heirloom tomatoes too, don’t miss our collaboration dinner with chefs Miriam Rubin
and Jamie Swofford. It’s an evening of bright colors and brighter flavors. Five courses’ worth for $65.
Reservations required—call 704.342.1193.
July 12, 6:30 PM
WE
HEIRLOOMS!
If you love heirloom tomatoes too, don’t miss chefs
Miriam Rubin and Jamie Swofford in our kitchen. It’s an
evening of bright colors and brighter flavors. Five courses’
worth for $65. Reservations required: 704.342.1193.
July 12 • 6:30 PM
If you love heirloom tomatoes too, don’t miss chefs
Miriam Rubin and Jamie Swofford in our kitchen. It’s an
evening of bright colors and brighter flavors. Five courses’
worth for $65. Reservations required: 704.342.1193.
July 12 • 6:30 PM
If you love
Miriam Rubin
evening of brig
worth for $
If you love
Miriam Rubin
evening of brig
worth for $
WE
HEIRLOOMS!
WE
HEIRLOOMS!
W
HEI
W
HEI

9. Fall Flavors Header and Icon
Fall Flavors Facebook Header
Fall Flavors Poster
Fall Flavors Check Insert
Fall flavors. With a hint of français.
AT THE
DUNHILL HOTEL
In honor of the most colorful of seasons, we present nine French-inspired courses complete with
wine pairings for $110 (or $75, without wine). Josh Villapando of Assorted Table Wine Shoppe and
Piedmont’s Chef John May will both be on hand to collaborate. Reservations required: 704.342.1193.
October 18, 6:30 PM
Fall flavors. With a hint of français.
Fall flavors. With a hint of français.
Fall flavors. With a hint of français.
Fall flavors. With a hint of français.
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
Josh Villapando of Assorted Table Wine Shoppe and
Piedmont’s Chef John May help us present nine French-inspired
courses, complete with wine pairings. $110 per person (or $75,
without wine). Reservations required: 704.342.1193.
October 18, 6:30 PM
Josh Villapando of Assorted Table Wine Shoppe and
Piedmont’s Chef John May help us present nine French-inspired
courses, complete with wine pairings. $110 per person (or $75,
without wine). Reservations required: 704.342.1193.
October 18, 6:30 PM
Josh Villapando of Assorted Table Wine Shoppe and
Piedmont’s Chef John May help us present nine French-inspired
courses, complete with wine pairings. $110 per person (or $75,
without wine). Reservations required: 704.342.1193.
October 18, 6:30 PM
Josh Villapando of Assorted Table Wine Shoppe and
Piedmont’s Chef John May help us present nine French-inspired
courses, complete with wine pairings. $110 per person (or $75,
without wine). Reservations required: 704.342.1193.
October 18, 6:30 PM
Spring Celebration Header and Icon
Spring Celebration Poster
Spring Celebration Check Insert
Spring Celebration Facebook Header
Our Spring Celebration has garnered
quite the buzz.
Spring seems like the perfect time to reunite Executive Chef, Matthew Krenz, with his mentor,
Chef Shane Ingram. Join them on a five-course trip through their past and a celebration of the
new season. Just $65 per person. Reservations required—call 704.342.1193.
April 27, 6:30 PM
AT THE
DUNHILL HOTEL
Join us for a Spring Celebration. It seems like the perfect time to reunite
our Executive Chef Matthew Krenz with his mentor, Chef Shane Ingram.
It’s a five-course trip through their past and a celebration of the new season.
$65 per person. Reservations required—call 704.342.1193.
6:30 PM, April 27
Executive Chef, Matthew Krenz, and his mentor,
Chef Shane Ingram, take a five-course trip through their past
while celebrating the new season. Just $65 per person.
Reservations required—call 704.342.1193.
April 27, 6:30 PM
Executive Chef, Matthew Krenz, and his mentor,
Chef Shane Ingram, take a five-course trip through their past
while celebrating the new season. Just $65 per person.
Reservations required—call 704.342.1193.
April 27, 6:30 PM
Executive C
Chef Shane Ingra
while celebrati
Reserva
Executive C
Chef Shane Ingra
while celebrati
Reserva
Our Spring Celebration has
garnered quite the buzz.
Our Spring Celebration has
garnered quite the buzz.
Our Sp
garn
Our Sp
garn
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
The late, great Robin Williams once said, “Spring is nature’s way of saying, ‘Let’s party!’” And who are
we to argue? Executive Chef, Matthew Krenz, has invited his mentor and dear friend, Chef Shane Ingram, to
prepare your delectable dinner this evening. And when those two get together, well, it’s a Spring Celebration!
SPRING CELEBRATION

10. Biscuits + Beer Header and Icon
Biscuits + Beer Poster
Biscuits + Beer Check Insert
Biscuits + Beer Facebook Header
We’ve invited the “King of Breakfast,” Chef Greg Collier, to combine his Southern breakfast fare
(like biscuits) with beer from Sycamore Brewing. Is it an unusual breakfast served late, or just a strange and
delicious dinner? You tell us during your five courses for $65. Reservations required—call 704.342.1193.
May 23, 6:30 PM
Beer + Biscuits.
Not just for breakfast anymore.
Beer + Biscuits.
Not just for breakfast anymore.
Beer + Biscuits.
Not just for breakfast anymore.
Beer + Biscuits.
Not just for breakfast anymore.
Beer + Biscuits.
Not just for breakfast anymore.
We’ve invited the “King of Breakfast,” Chef Greg Collier,
to combine his Southern breakfast fare (like biscuits) with
beer from Sycamore Brewing. It’s five courses for just $65.
Reservations required—call 704.342.1193.
May 23, 6:30 PM
We’ve invited the “King of Breakfast,” Chef Greg Collier,
to combine his Southern breakfast fare (like biscuits) with
beer from Sycamore Brewing. It’s five courses for just $65.
Reservations required—call 704.342.1193.
May 23, 6:30 PM
We’ve invited the “King of Breakfast,” Chef Greg Collier,
to combine his Southern breakfast fare (like biscuits) with
beer from Sycamore Brewing. It’s five courses for just $65.
Reservations required—call 704.342.1193.
May 23, 6:30 PM
We’ve invited the “King of Breakfast,” Chef Greg Collier,
to combine his Southern breakfast fare (like biscuits) with
beer from Sycamore Brewing. It’s five courses for just $65.
Reservations required—call 704.342.1193.
May 23, 6:30 PM
Dinner with Friends Header and Icon
Dinner with Friends Poster
Dinner with Friends
Check Insert
Dinner with Friends Facebook Header
Join us as we celebrate our Executive Chef Matthew Krenz’s feature story in the June issue
of The Local Palate, with editor Peggy Loftus. We’re inviting you, a few Charlotte chefs,
farmers, and friends to recreate the photo shoot and go behind-the-scenes of a big food
magazine. It’s five courses for $65. Reservations required.
6:30 PM, June 21
Our next dinner is about the farm,
the table, and friends.
Join us for our “Dinner With Friends” collaborative
evening. Five courses for $65. Reservations required.
6:30 PM, June 21
Join us for our “Dinner With Friends” collaborative
evening. Five courses for $65. Reservations required.
6:30 PM, June 21
Join us for our “
evening. Five cou
Join us for our “
evening. Five cou
Our next dinner is about the farm,
the table, and friends.
Our next dinner is about the farm,
the table, and friends.
Our next d
the t
Our next d
the t

11. Gin + Watermelon Header and Icon
Gin + Watermelon Poster
Gin + Watermelon
Check Insert
Gin + Watermelon Facebook Header
Gin + Watermelon.
The flavors of summer collide.
Some things were meant to be together. Like gin + watermelon. Or Guest Chef Sam Stachon and our own Executive Chef
Matthew Krenz. Savor their collaboration (and flavor combinations) over five courses for $65. Reservations required.
July 17, 6:30 PM
Join us for our “Gin + Watermelon” collaborative dinner.
Five courses for $65. Reservations required.
July 17, 6:30 PM
Join us for our “Gin + Watermelon” collaborative dinner.
Five courses for $65. Reservations required.
July 17, 6:30 PM
Join us for our “Gin + Watermelon” collaborative dinner.
Five courses for $65. Reservations required.
July 17, 6:30 PM
Join us for our “Gin + Watermelon” collaborative dinner.
Five courses for $65. Reservations required.
July 17, 6:30 PM
Gin + Watermelon.
The flavors of summer collide.
Gin + Watermelon.
The flavors of summer collide.
Gin + Watermelon.
The flavors of summer collide.
Gin + Watermelon.
The flavors of summer collide.
Smoke + Spirits + BBQ Header and Icon
Smoke + Spirits + BBQ Poster
Smoke + Spirits + BBQ
Check Insert
Smoke + Spirits + BBQ Facebook Header
Executive Chef Dan Doyle is in the house, and for one night only, he’s ready to convert
The Asbury into a smokehouse. He’s serving up his Lowcountry take on barbecue,
and we can almost taste it. Can’t you? It’s five courses for $65. Reservations required.
August 2, 6:30 PM
Smoke + Spirits + BBQ.
Some consider it the Holy Trinity.
Indulge in our “Smoke + Spirits + BBQ” collaborative
dinner. Five courses for $65. Reservations required.
August 2, 6:30 PM
Indulge in our “Smoke + Spirits + BBQ” collaborative
dinner. Five courses for $65. Reservations required.
August 2, 6:30 PM
Indulge in our “S
dinner. Five cou
A
Indulge in our “S
dinner. Five cou
A
Smoke + Spirits + BBQ.
Some consider it the Holy Trinity.
Smoke + Spirits + BBQ.
Some consider it the Holy Trinity.
Smoke
Some co
Smoke
Some co

12. Beef + Bourbon Header and Icon
Beef + Bourbon Poster
Beef + Bourbon
Check Insert
Beef + Bourbon Facebook Header
This culinary collaboration features five mouthwatering courses, starring beef from our own Chef Krenz’s family
ranch and delicious complements of bourbon. Chef John May from Durham’s Piedmont restaurant will guide
the proceedings. $65 per person. Reservations required—call 704.342.1193.
6:30 PM, August 31
Beef + bourbon. Bred for one another.
AT THE
DUNHILL HOTEL
Beef + bourbon. Bred for one another.
Beef + bourbon. Bred for one another.
Beef + bourbon. Bred for one another.
Beef + bourbon. Bred for one another.
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
“Beef + Bourbon” collaborative dinner.
Five courses for $65. Reservations required.
6:30 PM, August 31
“Beef + Bourbon” collaborative dinner.
Five courses for $65. Reservations required.
6:30 PM, August 31
“Beef + Bourbon” collaborative dinner.
Five courses for $65. Reservations required.
6:30 PM, August 31
“Beef + Bourbon” collaborative dinner.
Five courses for $65. Reservations required.
6:30 PM, August 31
Southern Beer + Southern Food Header and Icon
Southern Beer + Southern Food Poster
Southern Beer + Southern Food
Check Insert
Southern Beer + Southern Food Facebook Header
To combine Southern food and beer, we’re in turn combining the culinary wizardry of Chef Kyle McKnight with
beer pairings selected by Sean Lilly Wilson, both of the famed Fullsteam Brewery. You might walk in a Yankee
(no judgments if so), but you’ll leave a Southerner. Five courses for $65. Reservations required—call 704.342.1193.
6:30 PM, September 18
AT THE
DUNHILL HOTEL
Food and beer so deliciously
Southern, your “you guys” is about
to become a “y’all.”
Food and beer so
deliciously Southern,
your “you guys” is about
to become a “y’all.”
Food and beer so
deliciously Southern,
your “you guys” is about
to become a “y’all.”
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
“Sout
collabora
6
“Sout
collabora
6
“Southern Beer + Southern Food”
collaborative dinner. Five courses for $65.
Reservations required.
6:30 PM, September 18
“Southern Beer + Southern Food”
collaborative dinner. Five courses for $65.
Reservations required.
6:30 PM, September 18

13. An Evening with Michael Twitty Header and Icon
An Evening with Michael Twitty Poster
An Evening with Michael Twitty
Check Insert
An Evening with Michael Twitty Facebook Header
Our latest collaborative dinner features Michael Twitty, the renowned chef and author of The Cooking Gene:
A Journey through African American Culinary History in the Old South. He’s joining us to lead an evening
of dinner and discussion, and each party will receive a signed copy of his book as a keepsake.
It’s five courses for $109. Reservations required: 704.342.1193.
6:30 PM, November 28
AT THE
DUNHILL HOTEL
A dinner designed to stimulate
your appetite for understanding.
Photo credit: Johnathan M. Lewis
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
AT THE
DUNHILL HOTEL
“An evening with Michael Twitty” collaborative dinner.
Five courses for $109. Reservations required.
6:30 PM, November 28
“An evening with Michael Twitty” collaborative dinner.
Five courses for $109. Reservations required.
6:30 PM, November 28
“An evening with Michael Twitty” collaborative dinner.
Five courses for $109. Reservations required.
6:30 PM, November 28
“An evening with Michael Twitty” collaborative dinner.
Five courses for $109. Reservations required.
6:30 PM, November 28
A dinner designed to stimulate
your appetite for understanding.
A dinner designed to stimulate
your appetite for understanding.
A dinner designed to stimulate
your appetite for understanding.
A dinner designed to stimulate
your appetite for understanding.
4th 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.

14. WHERE Magazine AD
AT THE
DUNHILL HOTEL
DISCOVER THE BRIGHT FLAVORS
OF THE SEASON,
now in full bloom at The Asbury.
235 N Tryon St. Charlotte NC 28202
TheAsbury.com | 704.342.1193
WHERE Magazine Ad
AT THE
DUNHILL HOTEL
235 N. Tryon St. Charlotte NC 28202
TheAsbury.com | 704.342.1193
For those who think fall
looks delicious enough to eat,
YOUR TABLE IS READY.

15. Thanksgiving Parade Program Ad + WHERE Magazine Holiday Ad
AT THE
DUNHILL HOTEL
235 N. Tryon Street, Charlotte NC
704.342.1193 | TheAsbury.com
THIS HOLIDAY SEASON, INDULGE IN UNIQUE
SOUTHERN + MODERN FLAVORS.
WHERE Wrap Ad
AT THE
DUNHILL HOTEL
235 N. Tryon Street, Charlotte NC | 704.342.1193 | TheAsbury.com
Adjacent to The Dunhill Hotel.
THIS HOLIDAY SEASON, INDULGE IN UNIQUE
SOUTHERN + MODERN FLAVORS.

16. Fourth Ward Holiday Home Tour Ad
AT THE
DUNHILL HOTEL
Adjacent to The Dunhill Hotel.
235 N. Tryon Street, Charlotte NC
704.342.1193 | TheAsbury.com
THIS HOLIDAY SEASON, INDULGE IN UNIQUE
SOUTHERN + MODERN FLAVORS.
AT THE
DUNHILL HOTEL
235 N. Tryon St. Charlotte NC 28202 | 704.342.1193 | TheAsbury.com
Our spring menu is ready to tantalize your
eyes, nose, and of course your taste buds with
farm freshness, responsibly sourced. Join us.
Wake your senses from their
long winter’s slumber.
Charlotte Week Ad

17. Southpark Magazine Ad
AT THE
DUNHILL HOTEL
235 N. Tryon St. Charlotte NC 28202 | 704.342.1193 | TheAsbury.com
Our spring menu is ready to tantalize your eyes, your nose, and of course
your taste buds with farm freshness, responsibly sourced. Chef Matthew Krenz
and his talented team invite you to spring, on a plate. Join us.
Wake your senses from their
long winter’s slumber.
Spring ‘16 Dinner Table Tent

18. Spring ‘16 Dinner Table Tent
WE’VE PICKED A FEW FAVORITES
FOR DINNER.
Chef Matthew Krenz was part of a farming family long
before he was our executive chef. He’s carried that
forward with 5:00 AM visits to local farmers’ markets,
selecting items he and his team prepare that evening.
Make a reservation for farm-fresh flavors tonight.
OPEN EACH DAY: 11:00 AM – 10:00 PM MONDAY TO FRIDAY.
9:00 AM – 10:00 PM SATURDAY + SUNDAY.
Brunch Elevator Signage
CRABBY IN THE MORNING? HEY, ME TOO.
Improve your morning mood with a Crab Benedict
(or other delectable fare) as part of a special brunch
made just for you. Our hotel guests receive:
Priority seating from 9-11 a.m.
Complimentary sticky biscuits or deviled eggs
Reservations are available through the front desk.
Simply touch “0” from your hotel phone.
AT THE
DUNHILL HOTEL
NOT EXACTLY A MORNING PERSON?
WE CAN FIX THAT.
AT THE
DUNHILL HOTEL
Improve your morning mood with Chicken in a Biscuit
(or other delectable fare) as part of a special brunch
made just for you. Our hotel guests receive:
Priority seating from 9–11 a.m.
Complimentary sticky biscuits or deviled eggs.
Reservations are available through the front desk.
Simply touch “0” from your hotel phone.

19. Charlotte Hornets Ad
AT THE
DUNHILL HOTEL
ALL YOUR HORNETS PASSION IS INVITED
TO DINNER BEFORE THE NEXT HOME GAME.
(EXCEPT THE FACE PAINT PART.)
Always locally sourced, farm fresh, and straight to your table.
235 N. Tryon Street, Charlotte NC | 704.342.1193 | TheAsbury.com
AT THE
DUNHILL HOTEL
Body by Biscuit Shirt

20. T-Shirt Poster + Check Insert
Our new T-shirt makes every body beautiful.
Take yours home today for $15.
Restaurant Signage
Meet Executive Chef Matthew Krenz,
NC CHEF OF THE YEAR.
The Asbury’s fare has also been featured in Vogue, USA Today, Southern Living,
Paste, Charlotte Magazine, and other regional and national publications. Join us.
AT THE
DUNHILL HOTEL

21. Asbury Lunch Digital Banner Asbury Dinner Digital Banner

22. Thanksgiving Parade Ad
THIS HOLIDAY SEASON, COME TOGETHER.
At our place.
Bring your family, friends, and maybe even a stranger,
and enjoy the holidays with us.
AT THE
DUNHILL HOTEL
235 N Tryon St. | 704.342.1193 | TheAsbury.com | Adjacent to The Dunhill Hotel
AT THE
DUNHILL HOTEL
Executive Chef | Matthew Krenz
SUMMER | DINNER
Asbury Summer ‘16 Dinner Menu

23. SUMMER IN-ROOM DINING
SANDWICHES
Served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day.
*HALF-POUND KRENZ RANCH BURGER. . . . . . . 10
lettuce, tomato, onion
$1 add-ons: *egg, cheddar cheese, caramelized onions
$2 add-ons: pimento cheese, herbed chèvre,
blue cheese, bacon jam, onion strings
FRIED SPRINGER MOUNTAIN CHICKEN SAMMY. .13
Benton’s ham, sharp cheddar, bread + butter pickles,
caramelized onion + thyme aioli
CAJUN CHICKEN SALAD SAMMY. . . . . . . . . . . . . .12
roasted peppers, red onion, celery, lettuce,
Lusty Monk mustard, sun-dried tomato aioli
GRILLED CHICKEN SAMMY . . . . . . . . . . . . . . . . . . .12
arugula pesto, crème fraîche, peppers, onions, tomato,
lettuce, swiss cheese, grilled flatbread
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . .15
remoulade, lettuce, tomato
*PORK BELLY, EGG + CHEESE SAMMY . . . . . . . . .12
smoked pork belly, any style egg, cheddar cheese,
Lusty Monk mustard, arugula
DESSERTS
COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
chef’s whim
BBQ CARAMEL POPCORN . . . . . . . . . . . . . . . . . . . 5
FRUIT CUP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
blend of citrus + local seasonal fruits
HOMELAND CREAMERY ICE CREAM . . . . . . . . . . . 5
various flavors from Julian, NC
add to any dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
SALADS + SOUP
HEIRLOOM TOMATO BISQUE . . . . . . . cup 5 | bowl 8
basil, grilled cheddar cheese
(substitute raclette for cheddar, $2)
BBQ CHICKEN + CORN CHOWDER cup 6 | bowl 10
onion strings, crème fraîche
HOUSE SIDE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . 3
shaved radish, carrot, red onion, olive oil, lemon juice
SUMMER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
mixed lettuces, berries, goat cheese, red onions,
sunflower seeds, herbs, sorghum balsamic
ANCIENT GRAIN SALAD . . . . . . . . . . . . . . . . . . . . . .12
charred kale, ricotta, summer 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
Benton’s 14-month ham, goat cheese icing
DEVILED EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
goat gournay cheese, bbq-spiced mushroom,
pickled shallot
MARKET CRUDITÉS . . . . . . . . . . . . . . . . . . . . . . . . . . 8
salsa verde, goat gournay cheese
CHICKPEA HUMMUS . . . . . . . . . . . . . . . . . . . . . . . . . 5
grilled flatbread, marinated chickpeas,
pickled vegetables
KITCHEN SINK FRIES . . . . . . . . . . . . . . . . . . . . . . . . 7
bacon, cheddar cheese, buttermilk chive, herbs
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
Mon – Fri 11 AM – 10 PM
Sat + Sun 9 AM – 10 PM
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 food-
borne illness.
Executive Chef | Matthew Krenz
AT THE
DUNHILL HOTEL
SUMMER | BRUNCH
STARTERS SALADS + SOUPS
SIDES FOR THE TABLE
NON-ALCOHOLIC BEVERAGES
*HALF-POUND KRENZ RANCH BURGER. . . . . . . . . . . . . . 10
lettuce, tomato, onion
$1 add-ons: *egg, cheddar cheese, caramelized onions
$2 add-ons: pimento cheese, herbed chèvre, blue cheese,
bacon jam, onion strings
FRIED SPRINGER MOUNTAIN CHICKEN SAMMY . . . . . . 13
Benton’s ham, sharp cheddar, bread + butter pickles,
caramelized onion + thyme aioli
CAJUN CHICKEN SALAD SAMMY. . . . . . . . . . . . . . . . . . . . 12
roasted peppers, red onion, celery, lettuce,
Lusty Monk mustard, sun-dried tomato aioli
GRILLED CHICKEN SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . 12
arugula pesto, crème fraîche, peppers, onions, tomato,
lettuce, swiss cheese, grilled flatbread
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
remoulade, lettuce, tomato
*PORK BELLY, EGG + CHEESE SAMMY . . . . . . . . . . . . . . . 12
smoked pork belly, any style egg, cheddar cheese,
Lusty Monk mustard, arugula
DAILY TARTINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
chef’s whim
BBQ FALAFEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
house falafel, carrot + fennel slaw, bbq sauce,
grilled flatbread
SANDWICHES
Served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day.
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Benton’s 14-month ham, goat cheese icing
DEVILED EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
goat gournay cheese,bbq-spiced mushroom,
pickled shallot
MARKET CRUDITÉS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
salsa verde, goat gournay cheese
CHICKPEA HUMMUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
grilled flatbread, marinated chickpeas, pickled vegetables
HEIRLOOM TOMATO BISQUE . . . . . . . . . . . cup 5 | bowl 8
basil, grilled cheddar cheese
(substitute raclette for cheddar, $2)
BBQ CHICKEN + CORN CHOWDER . . . . . cup 6 | bowl 10
onion strings, crème fraîche
HOUSE SIDE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
shaved radish, carrot, red onion, olive oil, lemon juice
SUMMER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
mixed lettuces, berries, goat cheese, red onions,
sunflower seeds, herbs, sorghum balsamic
ANCIENT GRAIN SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
charred kale, ricotta, summer 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
WARM ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
goat gournay cheese, pimento cheese, herb butter
MARINATED BEAN SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . .6
tomato seeds, peach, almonds, herbs, EVOO
FARMER’S SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
cucumber, onion, heirloom tomatoes, herb vinny
MACARONI + CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
grilled piquillo peppers, crispy country ham,
goat gournay cheese
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
SAN PELLEGRINO. . . . . . . . . . . . . . . . . . . . . . . . . .sm 5 | lg 7
SPINDRIFT SODA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
assorted flavors
SAN PELLEGRINO ITALIAN SODA . . . . . . . . . . . . . . . . . . . .3
grapefruit | blood orange
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.50
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.
Chef Matthew has scoured the local farmers’ markets and his preferred local growers for colorful,
delicate vegetables and slimmer sandwiches. This is summer, served on a plate. Enjoy, Dear Guest.
SUMMER LUNCH
CHARDONNAY GLASS
Grayson Cellars, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . 9
Nicolas, Bordeaux, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Cuvaison, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
PINOT GRIGIO
Ca’ Donini, Veneto, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ALBARIÑO
Nortico Monção + Melgaço, 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
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
NEW WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
OLD WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
WHITES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
WINE FLIGHTS
Three selections each .
List curated by Assorted Table Wine Shoppe .
SUMMER LIBATIONS
SALADS + SOUPS
HEIRLOOM TOMATO BISQUE . . . . . . . cup 5 | bowl 8
basil, grilled cheddar cheese
(substitute raclette for cheddar cheese, $2)
SANDWICHES
Served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day.
SUMMER BAR SERVICE
Do the delicious flavors prepared by our own Chef Matthew inspire our bartender Pete’s inventive cocktail and
wine pairings? Or is it the other way around? The final answer lurks somewhere within this menu,
but you’ll need to sample it thoroughly to determine who’s inspired whom.
Asbury Summer ‘16 Menus Asbury Fall ‘16 Dinner Menu

24. STARTERS CUPS + BOWLS
NON-ALCOHOLIC BEVERAGES
*HALF-POUND KRENZ RANCH BURGER . . . . . . . . . . . . . . 10
lettuce, onion
$1.add-ons: *egg, cheddar cheese, caramelized onions
$2.add-ons:.pimento cheese, herbed chèvre, blue cheese,
bacon jam, onion strings
CHICKEN SAMMY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
choice of cast iron or fried chicken, country ham, cheddar,
bread + butter pickles, caramelized onion + thyme aioli
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
‘nduja aioli, apple + parsnip salad
SWEET POTATO + LENTIL PATTY MELT. . . . . . . . . . . . . . . 13
pimento cheese, fried pickles, pullman bread
CHICKEN SALAD FLATBREAD . . . . . . . . . . . . . . . . . . . . . . . 12
wilted kale, creamy peppercorn dressing, Norwood cheese,
fig spread, pine nuts
DAILY TARTINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
chef’s whim
SANDWICHES
Served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day.
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
country ham, goat cheese icing
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
chef’s whim
MOM’S ROLLS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
pimento cheese, goat gournay cheese, herb butter
FALL SQUASH HUMMUS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
grilled flatbread, marinated chickpeas, pepper relish
BBQ PORK RICE BOWL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
braised greens, butternut squash + piquillo salsa
*SWEET POTATO PAPPARDELLE. . . . . . . . . . . . . . . . . . . . . 13
wilted greens, bacon, goat cheese, poached egg,
sweet potato cream sauce
SHRIMP + GRITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
butter-poached shrimp, smoked cheddar grits,
Texas caviar, chorizo gravy
MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
crispy country ham, goat gournay cheese, cheddar
SWEET POTATO BISQUE. . . . . . . . . . . . . . . . . . cup 5.|.bowl.8
cornbread croutons, chili crème fraîche
CREAMY CHICKEN + RICE SOUP. . . . . . . . . cup.6.|.bowl.10
fall squash, greens
HOUSE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
shaved radish, carrot, red onion, olive oil, lemon juice
APPLE + PEAR SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
spiced walnuts, mixed greens, smoky blue cheese,
mustard + sage vinny
WARM KALE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Norwood cheese, pine nuts, garlic croutons,
green peppercorn dressing
add.CAST IRON or.FRIED CHICKEN,
or.SWEET POTATO + LENTIL PATTY. . . . . . . . . . . . . . . . . . . .5.
add.CRAB CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
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
SAN PELLEGRINO. . . . . . . . . . . . . . . . . . . . . . . . . . . .sm.5.|.lg.7
SPINDRIFT SODA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.
assorted flavors
SAN PELLEGRINO ITALIAN SODA. . . . . . . . . . . . . . . . . . . . . .3
grapefruit | blood orange
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
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.
Is there a better season than fall? Some may argue for spring or summer; even a hearty soul or two for winter.
But the kaleidoscope of colors and the flavors of a bountiful harvest make fall a singular season, especially at The Asbury.
FALL LUNCH
CHARDONNAY GLASS
Grayson Cellars, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . .9
Nicolas, Bordeaux, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Cuvaison, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
PINOT GRIGIO
Ca’ Donini, Veneto, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
ALBARIÑO
Nortico Monção + Melgaço, 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
WINE
COCKTAILS
NEW FASHIONED . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Knob Creek Whiskey, St-Germain Elderflower,
grapefruit twist
*DEFIANT FLIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Defiant Whiskey, amaretto, citron tea, lemon, egg white
NEW WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
OLD WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
WHITES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
WINE FLIGHTS
Three selections each.
List curated by Assorted Table Wine Shoppe.
FALL LIBATIONS
BBQ CARAMEL POPCORN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Your cocktail is missing a companion. Might we suggest yours come draped in the flavors and aromas of fall?
Below we present an assortment of delicious options. But consider yourself warned: your drink may wind up
with more than just one accompaniment.
FALL BAR SERVICE
Asbury Fall ‘16 Menus Asbury Winter ‘16 Dinner Menu

25. STARTERS CUPS + BOWLS
NON-ALCOHOLIC BEVERAGES
*HALF-POUND KRENZ RANCH BURGER . . . . . . . . . . . . . . 10
lettuce, onion
$1.add-ons: *egg, cheddar cheese, caramelized onions
$2.add-ons:.pimento cheese, herbed chèvre, blue cheese,
bacon jam
CHICKEN SAMMY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
choice of cast iron or fried chicken, country ham, cheddar,
bread + butter pickles, caramelized onion + thyme aioli
CRAB CAKE SAMMY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
‘nduja aioli, apple + Brussels sprout slaw
ROASTED MUSHROOM + PIQUILLO SAMMY .. .. .. .. .. .. .. .. .. . 10
apple + cabbage slaw, red onion, chickpea hummus, salsa
verde aioli
VERDE CHICKEN SALAD SAMMY. . . . . . . . . . . . . . . . . . . . . 12
bacon, apple + cabbage slaw, smoky blue cheese
DAILY TARTINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
chef’s whim
SANDWICHES
Served with house pickle + choice of housemade chips,
seasoned fries, small side salad, soup, or side of the day.
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
country ham, goat cheese icing
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
chef’s whim
*OYSTERS ON THE HALF SHELL. . . . . . . . . . . . . . . 2 .50.each
Bloody Mary granita, horseradish, bacon
JARS + SPREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
housemade crackers + bread served with your choice
of 3 spreads: ‘nduja spread, bacon jam, chickpea hummus,
seasonal jam, goat gournay, pickles, olive tapenade,
Texas caviar, pimento cheese, chicken liver mousse,
deviled egg mix
BBQ PORK RICE BOWL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
braised greens, butternut squash + piquillo salsa
CHILI-BRAISED BEEF RAGOUT. . . . . . . . . . . . . . . . . . . . . . . 13
house fettuccini, arugula, tomato sauce, shaved cheese
SHRIMP + GRITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
butter-poached shrimp, smoked cheddar grits,
Texas caviar, chorizo gravy
MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
cheddar, grilled piquillo peppers, crispy country ham, goat
gournay cheese
SWEET POTATO + BLACK BEAN CHILI. . . . . cup 5.|.bowl.8
cornbread streusel, smoked cheddar, crème fraîche
KIELBASA + WHITE BEAN STEW. . . . . . . . . cup.6.|.bowl.10
fall squash, winter greens, grilled bread
HOUSE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
shaved radish, carrot, red onion, olive oil, lemon juice
WINTER CHOPPED SALAD .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..12
broccoli, Brussels sprouts, apple, smoky blue cheese,
walnuts, golden raisins, red onion, mixed lettuces, sage +
mustard vinny
WINTER ROOT VEGETABLES + GRAIN SALAD. . . . . . . . . 12
mixed grains, basil purée, goat cheese, walnut, citrus vinny
WARM KALE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Norwood cheese, pine nuts, garlic croutons,
creamy peppercorn dressing
add.CAST IRON or.FRIED CHICKEN
or VERDE CHICKEN SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . .5.
add.CRAB CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
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
SAN PELLEGRINO. . . . . . . . . . . . . . . . . . . . . . . . . . . .sm.5.|.lg.7
SPINDRIFT SODA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.
assorted flavors
SAN PELLEGRINO ITALIAN SODA. . . . . . . . . . . . . . . . . . . . . .3
grapefruit | blood orange
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
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.
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 LUNCH
WINTER BAR SERVICE
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.
CHARDONNAY GLASS
Grayson Cellars, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . .9
Nicolas, Rousillon, FR . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Cuvaison, Napa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
PINOT GRIGIO
Ca’ Donini, Veneto, IT . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
PINOT GRIS
Elk Cove, Willamette, OR . . . . . . . . . . . . . . . . . . . . . . . . . 13
VIOGNIER
Domaine Haut de Mourier, Languedoc, FR . . . . . . . . . . . .9
CHENIN BLANC
MAN Family Wines, Agter-Paarl, S. Africa . . . . . . . . . . . . .9
SAUVIGNON BLANC
Château La Gravière Blanc, Bordeaux, FR . . . . . . . . . . . .9
Allan Scott, Marlborough, NZ . . . . . . . . . . . . . . . . . . . . . 12
PINOT NOIR GLASS
Meiomi, Monterey County, CA . . . . . . . . . . . . . . . . . . . . . 12
Albert Bichot, Burgundy, FR . . . . . . . . . . . . . . . . . . . . . . 14
Van Duzer, Willamette, OR . . . . . . . . . . . . . . . . . . . . . . . 16
Walt ‘Blue Jay,’ Anderson Valley, CA . . . . . . . . . . . . . . . . 18
MERLOT
Peirano Estate “Six Clones,” Lodi, CA . . . . . . . . . . . . . . . .9
MALBEC
Callia Alta, Mendoza, Argentina . . . . . . . . . . . . . . . . . . . .8
Familia Barberis, Mendoza, Argentina . . . . . . . . . . . . . . .11
SYRAH
Lenore, Yakima Valley, WA . . . . . . . . . . . . . . . . . . . . . . . 12
PETITE SIRAH
Clayhouse Estate, Paso Robles, CA . . . . . . . . . . . . . . . . . 12
CABERNET SAUVIGNON
WHITE WINE RED WINE
List curated by Assorted Table Wine Shoppe.
WINTER LIBATIONS
Asbury Winter ‘16 Menus
WARM KALE SALAD
smoked trout, Norwood cheese, pine nuts, croutons, creamy peppercorn dressing
CRISPY HAM-CRUSTED SCALLOPS
sweet potato bisque, braised greens, radish, herb salad
BBQ CAULIFLOWER
crispy chickpeas, black garlic UAV burrata, arugula nage
FLAVORS OF CHICKEN POT PIE
sunchoke purée, root vegetables, buttermilk biscuit, roasted lemon jus
SAGE + BROWN BUTTER CATCH
cornbread kush, celery, apples, tomato + ham broth
KRENZ RANCH ROAST BEEF
whipped potatoes, Brussels sprouts, Asian greens, apple + fennel demi
ARUGULA-INFUSED RISOTTO
winter vegetables, crispy chickpeas, goat cheese, pepper broth
CRANBERRY + PECAN TRIFLE
EGGNOG CHEESECAKE LOLLIPOPS
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 ASBURY | 235 N TRYON ST. CHARLOTTE NC 28202 | RESERVATIONS: 704.342.1193
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!
3RD
COURSE
choice of one
1ST
COURSE
choice of one
2ND
COURSE
choice of one
DESSERT
Kids 5 and under eat free. Kids 6–10: $25. Adults: $55.
First seating: 3:30–4:15 | Second seating: 5:45–6:30
CHRISTMAS DINNER MENU
Asbury Christmas Menu

26. Asbury Christmas Facebook Header Asbury Spring ‘17 Dinner Menu

27. STARTERS
QUARTER-POUND KRENZ RANCH BURGER. . . . . . . . . . . .6
lettuce, onion
*HALF-POUND KRENZ RANCH BURGER . . . . . . . . . . . . . . 10
lettuce, onion
$1.add-ons: *egg, cheddar cheese, caramelized onions
$2.add-ons:.pimento cheese, herbed chèvre, blue cheese,
bacon jam
*BACON, EGG + CHEESE SAMMY. . . . . . . . . . . . . . . . . . . . . .8
CHICKEN SAMMY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
choice of cast iron or fried chicken, country ham, cheddar,
bread + butter pickles, caramelized onion + thyme aioli
DEVILED CRAWFISH SALAD SAMMY. . . . . . . . . . . . . . . . . 15
‘nduja aioli, ember-roasted spring vegetables
ROASTED VEGETABLE SAMMY. . . . . . . . . . . . . . . . . . . . . . . 12
fermented chili + piquillo sauce, goat gournay cheese,
seared mushrooms, arugula
DAILY TARTINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
chef’s whim
SANDWICHES
Served with pickle + choice of housemade chips, seasoned fries,
small side salad, soup, or side of the day. Add fruit cup for $2.
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
country ham, goat cheese icing
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
chef’s whim
SAUSAGE “SOUFFLÉ”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
custard-soaked biscuits, herbs, fontina, sausage
JARS + SPREADS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4.each
served with housemade crackers + bread
bacon jam | chickpea hummus | goat gournay cheese |
pickles | olive tapenade | pimento cheese
CUPS + BOWLS
NON-ALCOHOLIC BEVERAGES
BBQ PORK BOWL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
roasted vegetables, cilantro + lime rice, sorghum-braised beans
SHRIMP + GRITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
coconut + green curry rice grits, roasted mushrooms,
tomato broth
EMBER-ROASTED VEGETABLE BOWL. . . . . . . . . . . . . . . . 12
poached egg, mixed grains, rouille, arugula
CAST IRON MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . .8
cheddar, grilled piquillo peppers, crispy country ham, goat
gournay cheese
ROASTED VEGETABLE STEW . . . . . . . . . . . . . 5.cup.|.8.bowl
field peas, fresh pasta, arugula pesto
SHRIMP + SAUSAGE GUMBO. . . . . . . . . . . . . 6.cup.|.10.bowl
roasted tomato broth, cilantro + lime rice
HOUSE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
shaved radish, carrot, red onion, olive oil, lemon juice
SPRING SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
seasonal berries, goat cheese, red onion, sunflower seeds,
white balsamic vinny
SPRING CHOPPED SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
radish, beet, carrot, turnip, fennel, apple, dried cherry,
walnut, dill + smoked blue cheese dressing
WARM KALE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Norwood cheese, pine nuts, garlic croutons,
creamy peppercorn dressing
add.CAST IRON or.FRIED CHICKEN. . . . . . . . . . . . . . . . . . . .5
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
SAN PELLEGRINO. . . . . . . . . . . . . . . . . . . . . . . . . . . .sm.5.|.lg.7
SPINDRIFT SODA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.
assorted flavors
SAN PELLEGRINO ITALIAN SODA. . . . . . . . . . . . . . . . . . . . . .3
grapefruit | blood orange
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
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.
SPRING LUNCH
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.
Asbury Spring ‘17 Dinner Menus Asbury Summer ‘17 Dinner Menu

28. STARTERS
QUARTER-POUND KRENZ RANCH BURGER. . . . . . . . . . . .6
lettuce, onion, tomato
*HALF-POUND KRENZ RANCH BURGER . . . . . . . . . . . . . . 10
lettuce, onion, tomato
$1.add-ons: *egg, cheddar cheese, caramelized onions
$2.add-ons:.pimento cheese, herbed chèvre, blue cheese,
bacon jam
*BACON, EGG + CHEESE SAMMY. . . . . . . . . . . . . . . . . . . . . .8
goat gournay, caramelized onion
CHICKEN SAMMY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
choice of cast iron or fried chicken, country ham, cheddar,
bread + butter pickles, caramelized onion + thyme aioli
BISON TONGUE BRATWURST. . . . . . . . . . . . . . . . . . . . . . . . 13
grilled peppers, green tomato chow chow,
Lusty Monk mustard, rouille
HEIRLOOM TOMATO SAMMY. . . . . . . . . . . . . . . . . . . . . . . . . .6
basil aioli
GRILLED VEGETABLE SAMMY. . . . . . . . . . . . . . . . . . . . . . . . .11
grilled summer vegetables, black bean hummus,
basil pesto, lettuce, tomato, pickled red onion
DAILY TARTINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
chef’s whim
SANDWICHES
Served with pickle + choice of housemade chips, seasoned fries,
small side salad, soup, or side of the day. Add fruit cup for $2.
MAW MAW’S CAST IRON BISCUITS. . . . . . . . . . . . . . . . . . . .8
bacon jam
STICKY BISCUITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
country ham, goat cheese icing
DEVILED EGGS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
chef’s whim
BLACK BEAN HUMMUS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
chili, corn + tomato salad, toasted bread
CUPS + BOWLS
NON-ALCOHOLIC BEVERAGES
MOJO PORK BOWL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
green rice, Sungold tomato salsa, radish, cilantro
BBQ SHRIMP + GRITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
andouille, grilled vegetable grits, creole sauce
EMBER-ROASTED VEGETABLE BOWL. . . . . . . . . . . . . . . . 12
summer vegetables, tomato fondue, crispy quinoa, arugula
CAST IRON MAC + CHEESE. . . . . . . . . . . . . . . . . . . . . . . . . . .8
cheddar, grilled piquillo peppers, crispy country ham,
goat gournay cheese
HEIRLOOM TOMATO BISQUE. . . . . . . . . . . . . 6.cup.|.10.bowl
basil, crème fraîche, grilled cheese
TACO SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.cup.|.10.bowl
cheese, crème fraîche, radish, jalapeños
HOUSE SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
shaved radish, carrot, red onion, olive oil, lemon juice
WARM KALE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
smoked trout, Norwood cheese, pine nuts, garlic croutons,
creamy peppercorn dressing
SUMMER WEDGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
bacon, pickled red onion, tomato salad,
blue cheese dressing
TOMATO + WATERMELON SALAD . . . . . . . . . . . . . . . . . . . 12
fried okra, goat cheese, jalapeños, benne, arugula
add.CAST IRON or.FRIED CHICKEN. . . . . . . . . . . . . . . . . . . .5
add.SHRIMP. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
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
SAN PELLEGRINO. . . . . . . . . . . . . . . . . . . . . . . . . . . .sm.5.|.lg.7
SAN PELLEGRINO ITALIAN SODA. . . . . . . . . . . . . . . . . . . . . .3
assorted flavors
ICED COFFEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .50
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.
SUMMER LUNCH
Chef Matthew has scoured the local farmers’ markets and his preferred local growers for colorful, delicate
vegetables and ingredients for slimmer sandwiches. This is summer, served on a plate. Enjoy, Dear Guest.
TheAsbury .com
Follow.us:.@AsburyDunhill
Asbury Summer ‘17 Menus Asbury Late Summer 17’ Menu

29. Asbury Late Summer Brunch 17’ Menu
ASBURY STAPLES
Krenz Burger PICKLE + HERB ROUILLE, GRIDDLED
CHEDDAR, CARAMELIZED ONIONS, ROASTED
MUSHROOMS SINGLE 8 | DOUBLE 12
Fried Chicken Sammy COUNTRY HAM, CHEDDAR,
CARAMELIZED ONION + THYME AIOLI, BREAD + BUTTER
PICKLES 13
Cast Iron Mac + Cheese CHEDDAR, GRILLED
PIQUILLO PEPPERS, CRISPY COUNTRY HAM, GOAT
GOURNAY CHEESE 8
Warm Kale Salad SMOKED TROUT, CALVANDER
CHEESE, PINE NUTS, GARLIC CROUTONS, CREAMY
PEPPERCORN DRESSING 14
Liver + Onions BEEF LIVER RISOTTO, PEARL ONIONS,
PICKLED CHERRIES, SMOKED BLUE CHEESE, CHARRED
ONION DEMI 12
Executive Chef
MATTHEW KRENZ
Chef de Cuisine
MIKE LONG
F A L L
SIDES 3 FOR 20 OR 8 EACH
Brussels Sprouts CELERIAC + GOCHUJANG PURÈE,
DRY FIG, PEAR, WALNUT + ROASTED GARLIC GREMOLATA,
CHICHARRÓNES
Roasted Fall Vegetables ‘NDUJA CREAM SAUCE,
ARUGULA PESTO
Butternut Squash Risotto GOAT CHEESE, CHILI,
HAZELNUTS, SAGE
Harissa-Spiced Beets CUCUMBER SAUCE, MINT
Whipped Potatoes MARROW BUTTER
Crispy Spiced Potatoes ROUILLE
STARTERS
Maw Maw's Cast Iron Biscuits BACON JAM 8
Sticky Biscuits COUNTRY HAM, GOAT CHEESE ICING 6
Deviled Eggs CHEF’S WHIM 6
*Oysters CHEF’S WHIM 3/EA
Cheese Board JAMS, HOUSEMADE CRACKERS 15
Charcuterie Board MUSTARD, OLIVES, TOAST 18
LIGHTER SIDE
Tasting of Carrot SPICED CARROT PURÈE, SUMAC,
COCOA NIBS, BLUE CHEESE, BEE POLLEN 9
Spiced Lamb Bolognese SWEET POTATO + MINT
PASTA, CRISPY MUSHROOMS, CALVANDER, ARUGULA 16
Roasted Pork Belly EMBERED PUMPKIN, MIXED BEANS,
KALE, FERMENTED CHILI + APPLE VINAIGRETTE 12
Steamed Cabbage Roll SWEET POTATO + SORGHUM
PURÈE, SPAGHETTI SQUASH + MUSHROOM FILLING, TURNIP,
APPLE, PEANUTS, PETIT GREENS 9
Marinated Shrimp SHRIMP BISQUE, BRANDY, SWEET
POTATO, ESPELETTE, CILANTRO, CORNBREAD CRUMBS 12
SOUP + SALAD
Pear + Apple Salad SPICED WALNUTS, MIXED GREENS,
BLUE CHEESE, DRIED CRANBERRY, MUSTARD + SAGE
VINAIGRETTE 10
Fall Vegetable Chopped Salad BEET, TURNIP,
CARROT, CASHEW, ROASTED CHICKEN, QUINOA, FERMENTED
CHILI + APPLE VINAIGRETTE 13
House Salad SHAVED RADISH, CARROT, RED ONION,
EXTRA VIRGIN OLIVE OIL, LEMON JUICE 6
Roasted Turkey + Dumpling Soup 13
Soup of the Day CHEF’S WHIM MP
ENTRÉES (SM | LG)
*Krenz Beef Blackboard CRISPY POTATOES, ROUILLE MP
Beer-Braised Pork Cheeks WHIPPED POTATOES, LUSTY
MONK DEMI 16 | 28
Spicy Tempura Cauliflower HARISSA BEETS,
CUCUMBER SAUCE 14 | 20
Sumac + Herb-Crusted Local Catch SWEET POTATO
PURÈE, MIXED BEANS 20 | MP
*Pan-Seared Scallops ROASTED FALL VEGETABLES,
‘NDUJA CREAM SAUCE 22 | 34
Sorghum-Glazed Duck CELERIAC + GOCHUJANG
PURÈE, WALNUT + ROASTED GARLIC GREMOLATA 18 | 32
*May be served raw or undercooked. Consuming raw or uncooked meats, poultry,
seafood, shellfish,or eggs may increase your risk of foodborne illness.
Art curated by Sozo Gallery and available for purchase.
TheAsbury.com
Follow us: @AsburyDunhill
Asbury Fall 17’ Menu

30. Asbury Brunch Fall 17’ Menu
Should old acquaintance be forgot, it’s time to put away the champagne and eat something.
Here comes seven delectable Southern + modern courses to help you do just that. Happy New Year!
NEW YEAR’S EVE DINNER
Asbury New Year’s Eve Menu + Facebook Header
Asbury Menu Headers + Icons

31. Asbury Menu Headers + Icons

32. EXCLUSIVELY PRODUCED
AND CREATED BY:
AT THE
DUNHILL HOTEL