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Peninsula Grill

Chef Robert Carter's updated Southern dishes, like wild mushroom grits with low-country oyster stew and grilled shrimp with hoppin' John fit the not-overly-formal room. Try the black-eyed pea, country ham and mushroom soup, and rack of New Zealand lamb with coconut-mint pesto.

As Featured In...

From Travel + Leisure, Feb 2006

“One of the most sophisticated restaurants in town....” MORE>>

–Tom Austin, “Rights of Passage”

From Food & Wine, May 2003

“Chef Robert Carter's updated Southern dishes, like wild mushroom grits with low-country oyster stew and grilled shrimp with hoppin' John fit the not-overly-formal room....” MORE>>

–Kate Sekules, “America's 50 Best Hotel Restaurants 2003”

Last updated February 2006 lastArticle = 2/2006 and lastAward =