Afternoon Tea is served in the Lounge, situated amongst the art adorned walls and enhanced by the hotel's Dale Chihuly glass sculpture and a live harpist. This Umstead tradition is a welcoming and elegant way to spend an afternoon socializing.
Advance reservations are required. Kindly speak with our reservations team at 919-447-4050 to arrange for your table. To provide quality of service, please inform our reservations team of any allergies or dietary restrictions at the time of booking. Any changes requested the day of are subject to availability. Same day reservations are not available.
For parties of seven or more, please contact our catering department at 919-447-4120 to make alternative arrangements in our event space.Reservations: 919-447-4050
AFTERNOON TEAWednesday - Sunday: 2:00pm - 3:30pm
The Lounge can accommodate parties of up to six guests. For parties of seven or more, please contact our catering department at 919-447-4120 to make alternative arrangements in our event space.
February Uncorked: Willamette Valley, Oregon
Join us for our February Uncorked Series featuring the wines of Willamette Valley, Oregon! Oregon is quickly becoming the go-to spot for nuanced Pinot Noirs and perfectly balanced Chardonnays. Allow Wine Director, Hannah Barton, and Lead Sommelier, Luke Burrows, to guide you through a tasting of some Oregon's top producers of these beautiful wines, complete with small bites to pair with each wine.
Celebrate this Easter Sunday with a flavorful outing to Herons. Executive Chef and four time James Beard semi finalist Steven Devereaux Green welcomes you with a meal of beautifully prepared Easter classics sure to please the entire family.
Mother's Day Brunch
Join us this Sunday, May 12 for an elevated Mother’s Day brunch celebration. Make cherished memories with us, dining in our in-house Five Star Restaurant experience. Herons will feature an exquisitely-crafted four course menu with choice of entrée featuring dishes created and prepared by four-time James Beard semi-finalist for Best Chef in the Southeast, Executive Chef Steven Greene.