Herons

Our new à la carte menu offers a selection of individually priced dishes, allowing you to customize your experience to your tastes. Indulge in the freshest ingredients, handpicked from One Oak Farm, where sustainability and quality meet. Our menu features seasonal vegetables, and vibrant herbs, all sourced locally to bring you the very best of the farm in every bite.

The Herons culinary team masterfully redefines American cooking by infusing classic concepts translated with local, seasonal ingredients and precise technique. Chef Steven Greene's 5 Course Tasting Menu showcases The Umstead's culinary farm and draws inspiration from the art and nature theme of the property. In order to enjoy this menu as intended, the only allergies, or dietary restrictions, that can be accommodated are: gluten, nuts and shellfish. If a member of your group has a restriction other than those listed, please reach out to our reservations department to reserve. Kindly note, this experience requires the participation of all guests attending.

Salty Magazine and Chef Steven Greene of Herons at Umstead Hotel and Spa in Cary, NC will welcome guest Chef Richard Lee of the acclaimed 2 Michelin-starred Saison in San Francisco, California and James-Beard Finalist Chef Cassidee Dabney of The Barn at Blackberry Farm at the prestigious resort hotel at the foothills in the Great Smoky Mountains of East Tennessee for an exclusive one-night dinner event on August 6th at Herons in Cary, NC. The tasting menu priced at $350 (exclusive of tax and service), with optional wine pairing priced at $150, will showcase these remarkable culinary talents and their creative elevated cuisine for a memorable experience. Reservations are limited to 55 guests. In order to experience each Chef's vision for the dishes to the fullest extent, the only allergies, or dietary restrictions, that are able to be accommodate are: nuts, gluten and shellfish.