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    Mother’s Day & Graduation at Bin 54

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    When:
    May 11, 2018 – May 13, 2018 all-day
    2018-05-11T00:00:00-04:00
    2018-05-14T00:00:00-04:00
    Where:
    Bin 54 Steak & Cellar
    1201 Raleigh Rd
    Chapel Hill, NC 27517
    USA
    Contact:
    Bin 54 Steak & Cellar
    919-969-1155

    Join Bin 54 Steak and Cellar as we celebrate the incredible women in our lives on Sunday, May 13 with an elegant Mother’s Day dinner! For the entirety of the weekend (during which we will also host many graduation feasts as well) we will offer a three course prix-fixe menu carefully curated by Executive Chef Kevin Draper for $85 per guest. Due to the high volume of guests during this special weekend at Bin we will be requiring credit cards (placed into our secure vault) for all reservations. Please see our cancellation policy below. Reservations are filling up quickly, so be sure to RSVP by phone at (919)969-1155 or online.

    Any cancellations or changes to your reservation must be made 72 hours in advance of your seating time. Cancellations or no shows inside the 72 hr window for Friday-Sunday dinner service will be subject to the full $85 per person charge for their party.

    GRADUATION PRIX-FIXE MENU
    First Course – Choice of

    Chilled Corn Soup
    lobster salad, chive oil
    Baby Mixed Greens
    local goat cheese, roasted hazelnuts, strawberries, radish, raspberry wine vinaigrette
    Chopped Caesar Salad
    shaved parmesan, tapenade crostini, white anchovies
    Crabcake
    roasted corn remoulade, cabbage slaw
    Caramelized Sea Scallops
    truffle potato puree, forest mushrooms, natural jus
    Steak Tartare
    shallots, cornichons, capers, quail egg, potato crisp

    Second Course – Choice of

    Faroe Islands Salmon Oscar
    farro and black forbidden rice, jumbo lump crab, asparagus, sauce béarnaise
    Wood Grilled Filet of Beef
    whipped yukon gold potato, royal trumpet mushrooms, sautéed spinach, red wine demi glace
    Dry-Aged NY Strip
    sarladaises potatoes, haricot verts, onion rings, blue cheese butter, sauce au poivre
    Grilled Quail
    roasted sweet potato hash, wilted cabbage slaw, blackberry barbeque sauce
    Smokey Braised Short Ribs
    creamy horseradish grits, roasted carrots, cipollini onions, braising jus
    Brown Butter Parisian Gnocchi
    beech mushrooms, green peas, pearl onion petals, parmesan

    Dessert Course – Choice of

    Double Chocolate Cake
    fresh raspberries, raspberry coulis

    Strawberry Shortcake
    chantilly cream, local berries

    Vanilla Crème Brûlée
    raw sugar, biscotti

    A 20% gratuity will be added to parties of six or more, no split checks please

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