Slide show image
A Living Room With A Fireplace

Fairview Dining Room

Celebrated Fine Dining

The Fairview Dining Room defines fine dining in Durham with its "regional neo-American" specialties and impeccable service. The elegant ambiance only adds to the overall experience, especially on Fridays and Saturdays when guests can enjoy sounds from a live pianist while exploring our menu offerings. Every meal at the AAA Four Diamond rated restaurant is executed with culinary mastery and meticulous attention to detail. To make reservations at the Fairview Dining Room, please contact us at 919.493.6699 or secure your reservation online through OpenTable. 

Hours

Breakfast                    6:30am - 11:00am, Daily

Lunch                         11:30am - 2:00pm, Monday - Friday

Brunch                       11:30am - 2:00pm, Saturday & Sunday

Afternoon Tea           2:30pm - 4:00pm, Wednesday - Sunday for the holidays

Dinner                        5:30pm - 9:30pm, Daily                            

Menus

COLD

SMOKED SALMON TOAST

avocado, cucumber, everything spice, sprouts, red onion marmalade, grilled artisan bread

dairy free

$19

VANILLA YOGURT PARFAIT

anjou pear, cranbrerry, fig, candied pecan

gluten free, vegetarian

$10

CHICKEN SALAD CROISSANT

dijon mustard, cranberry apple butter, petite greens, fruit

$17

LOADED OVERNIGHT OATS

apricot chutney, coconut milk, raspberry, pistachio & cocoa nib crumble

dairy free, gluten free, vegetarian

$12

ARTISAN SALAD

fennel, verjus golden raisin, candied pistachio, citrus vinaigrette

gluten free, vegetarian

$16

HOT

SHORT RIB BENEDICT*

english muffin, braised short rib, crispy onion, poached eggs, hollandaise, mesclun salad

$20

CHICKEN & WAFFLE

fluffy belgian waffle, fried boneless chicken thigh,
bourbon maple syrup, roasted apples, warm pecan butter

$19

CORNFLAKE CHALLAH FRENCH TOAST

warm maple syrup, turkey sausage

$14

QUICHE OF THE DAY

fresh cut fruit

$18

SHAKSHUKA*

tomato, feta, sauteed spinach, avocado, fried eggs
add bacon $4

gluten free, vegetarian

$17

BRUSSELS SPROUTS & SWEET POTATO HASH

fromage blanc, red onions, chili
add fried egg $2

gluten free, vegetarian

$12

BISCUITS & GRAVY

buttermilk biscuits, turkey sausage gravy

$12

HUEVOS RANCHEROS

chorizo, black beans, fried eggs, cilantro creme, pico de gallo, guacamole

gluten free

$19

SHRIMP & GRITS

coldwater creek grits, lobster fumet, pancetta, fennel slaw

gluten free

$32

A LA CARTE SIDES

APPLE BEIGNETS

creme anglaise, caramel

vegetarian

$8

WEEKLY POP TART

vegetarian

$8

FRESH CUT FRUIT & BERRIES

dairy free, gluten free, vegan

bowl $10 / cup $7

BACON or TURKEY SAUSAGE

dairy free, gluten free

$6

MORNINGSTAR BREAKFAST SAUSAGE

vegan

$6

SMASHED FINGERLINGS

roasted garlic, peppers & onions, fresh herbs

gluten free, vegetarian

$8

BEVERAGES

bull durham bloody

$12

mimosa

$11

rainforest certified coffee

$4

iced coffee

$4

espresso

$3.50

cappuccino

$5

french press

$7

hot tea

$4

cafe latte

$5

cafe mocha

$5

chai

$4

juice

orange, grapefruit, tomato, pineapple, cranberry, apple

$4

20% service charge will apply to parties of six or more
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef Troy Stauffer

SMALL PLATES

CRISPY BRUSSELS SPROUTS

butternut apple & raisin saute, saba, pumpkin seeds

dairy free, gluten free, vegan

$16

TUNA TARTARE*

avocado, ponzu, wasabi tobiko, crisp shallots, puffed wheat

dairy free

$19

FRIED OYSTERS

bacon jam, stone ground grits

$17

ARTISAN CHEESE BOARD

local cheese, fig jam, marcona almonds, dried apricot, peppadew, crostini

vegetarian

$18

SHRIMP COCKTAIL

remoulade, cocktail sauce, charred lemon

gluten free

$19

SANDWICHES choice of chips, fries, soup, salad or fruit

CHICKEN SALAD CROISSANT

dijon mustard, cranberry, pecan, petite greens

$17

PO' BOY

choice of oysters, shrimp or crispy fried cauliflower, cajun remoulade, lettuce, tomato, house pickles

$17

DUKE DIP

shaved angus beef, horseradish cream, provolone, caramelized onions, au jus

$18

TURKEY BLT

bacon, havarti, avocado, tomato, bibb, scallion aioli, wheatberry bread

$17

BEYOND PUB BURGER

pretzel roll, sweet onions, mushroom, tomato jam

dairy free, vegan

$19

BULL DURHAM BURGER*

lettuce, tomato, onion, house pickles, brioche bun
additional toppings $2 each
cheese, caramelized onions, bacon, mushrooms

$19

SOUP & SALADS

POACHED PEAR SALAD

hillsborough goat cheese, arugula, sweet pecans, kalamansi vinaigrette

vegetarian

$16

SPINACH SALAD

sliced egg, baby portabella, red onion, warm bacon dressing

gluten free

$16

CLASSIC CAESAR

parmigiano reggiano, spanish anchovy, focaccia crouton

$15

CHOPPED SALAD

chicken, cheddar, bleu, egg, avocado, scallion, bacon, tomato, balsamic vinaigrette

gluten free

$19

ARTISAN SALAD

fennel, golden raisin, candied pistachio, citrus vinaigrette gluten free, vegetarian

gluten free, vegetarian

$16

WADUKE CHOWDER

shrimp, corn & bacon

$10

enhance your favorite salad
grilled salmon* $10 / grilled shrimp $10 / grilled chicken $7

ENTREES

GRILLED SALMON*

squash apple puree, toasted wheat mushroom risotto, sauteed chard, granny smith cranberry mostarda

gluten free

$34

DUKE OF CRABCAKE

sweet potato, corn and bacon hash, charred leek aioli

$37

SHRIMP & GRITS

coldwater cheese grits, lobster fumet, pancetta, fennel slaw

gluten free

$32

CAULIFLOWER VADOUVAN

coconut, masala, basmati, almond, mint chutney

dairy free, gluten free, vegan

$28

SHORT RIB RIGATONI

melina's fresh rigatoni, butternut squash, creme fraiche, fresh herb, parmesan tomato ragu

$35

SMOKED SALMON TOAST

grilled artisan bread, cucumber, everything spice, avocado, sprouts, red onion marmalade

dairy free

$19

20% service charge will apply to parties of six or more
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef Troy Stauffer

APPETIZER

CRISPY BRUSSELS SPROUTS

butternut apple & raisin saute, saba, pumpkin seeds

dairy free, gluten free, vegan

$16

12 HOUR PORK BELLY

fennel confit, black garlic mayo, turnip, cider foam

gluten free

$16

FRIED OYSTERS

bacon jam, stone ground grits

$17

SHRIMP COCKTAIL

remoulade, cocktail sauce, charred lemon

gluten free

$19

TUNA TARTARE*

avocado, ponzu, wasabi tobiko, crisp shallots, puffed wheat

dairy free

$19

ENTREES

COASTAL CATCH*

carolina gold rice and field pea purloo, spinach, lemon thyme compound butter, piquillo pepper emulsion

gluten free

MARKET PRICE

LOIN OF LAMB*

turnip puree, braised greens, pearl onion, pickled blueberry, juniper lamb jus

gluten free

$43

CAULIFLOWER VADOUVAN

coconut, masala, basmati, almond, mint chutney

dairy free, gluten free, vegan

$28

SEARED DIVER SCALLOPS*

cauliflower, charred brussels, blood orange, roasted cipollini onions

gluten free

$42

GRILLED SALMON*

squash apple puree, toasted wheat mushroom risotto, sauteed chard, granny smith cranberry mostarda

$34

DUKE OF CRABCAKE

sweet potato, corn and bacon hash, charred leek aioli

$37

SHRIMP & GRITS

coldwater creek grits, lobster fumet, pancetta, fennel slaw

gluten free

$32

SHORT RIB RIGATONI

melina's fresh rigatoni, butternut squash, creme fraiche, fresh herb, parmesan tomato ragu

$35

SOUP & SALADS

POACHED PEAR SALAD

hillsborough goat cheese, arugula, sweet pecans, kalamansi vinaigrette
add salmon* $10

vegetarian

$16

SPINACH SALAD

sliced egg, baby portabella, red onion, warm bacon dressing

gluten free

$16

CLASSIC CAESAR

parmigiano reggiano, spanish anchovy, focaccia crouton
add grilled chicken $7

$15

CHOPPED SALAD

chicken, cheddar, bleu, egg, avocado, scallion, bacon, tomato, balsamic vinaigrette

gluten free

$19

ARTISAN SALAD

fennel, verjus golden raisin, candied pistachio, citrus vinaigrette

gluten free, vegetarian

$16

WADUKE CHOWDER

shrimp, corn and bacon

$10

FROM THE GRILL served with choice of one side

8oz FILET MIGNON*

sauce bordelaise

gluten free

$49

12oz NEW YORK STRIP STEAK*

horseradish soubise

gluten free

$47

JOYCE FARMS CHICKEN BREAST

brandied currant chicken glace

gluten free

$27

BEYOND PUB BURGER

pretzel roll, sweet onions, mushrooms, tomato jam

dairy free, vegan

$19

BULL DURHAM BURGER*

house pickles
additional toppings $2 each
cheese, sauteed onions, bacon, sauteed mushrooms

$19

A LA CARTE SIDES $8

sauteed asparagus

gluten free, vegetarian

toasted wheat mushroom risotto

sweet potato, corn and bacon hash

gluten free

shoestring french fries

dairy free, gluten free, vegetarian

braised greens

gluten free, vegetarian

cold water creek grits

gluten free, vegetarian

whipped yukon gold potatoes

gluten free, vegetarian

20% service charge will apply to parties of six or more
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef Troy Stauffer

SWEETS & SUCH one $11 / two $20 / three $30 / four $40

PECAN PIE CHEESECAKE

pecan topping, vanilla custard, orange whipped cream

vegetarian

WARM APPLE UPSIDE DOWN CAKE

cardamom ice cream, bourbon caramel, candied kumquat

vegetarian

PUMPKIN MOUSSE PARFAIT

ginger streusel, pumpkin custard, vegan whipped cream

dairy free, gluten free, vegan

VANILLA BEAN CREME BRULEE

vanilla custard, snickerdoodle cookie, berries

gluten free, vegetarian

MOLTEN CAKE

root beer ice cream, vanilla anglaise, crunchies

vegetarian

COCONUT CREAM TART

pomegranate gel, coconut macaroon, fresh raspberries

dairy free, gluten free, vegetarian

WADUKE ICE CREAM & SORBET

shortbread cookie, berries

gluten free, vegetarian

ARTISAN CHEESE BOARD

local cheese, fig jam, marcona almonds, dired apricot, peppadew crostini

vegetarian

$18

COFFEE

rainforest certified coffee

$4

iced coffee

$4

espresso

$3.50

cappuccino

$5

french press

$7

hot tea

$4

cafe latte

$5

cafe mocha

$5

chai

$4

COGNAC & BRANDY

Courvoisier VSOP

$14

Remy Martin VSOP

$15

Hennessey VSOP

$17

Courvoisier XO

$38

Remy Martin XO

$45

Hennessey XO

$45

Remy Martin Louis XIII

$475

PORT & MADEIRA

Taylor Fladgate ‘40 Year Tawny’

$55

2011 Croft Porto

$27

Taylor Fladgate ‘20 Year Tawny’

$15

1996 Broadbent ‘Colheita’ Madeira

$13

Taylor Fladgate ‘10 Year Tawny’

$12

2015 LBV Graham’s

$11

SHERRY

Lustau ‘San Emilio’ Pedro Ximenez

$8

East India ‘Solera’ Rare Cream

$7.50

Harvey’s Bristol Cream

$6

Bodegas Dios Baco Oloroso

$5.50

Lustau ‘Jarana’ Light Fino

$5

DESSERT WINE Glass / Btl

Massolino Moscato d’Asti

$5 / $30

Emotions de La Tour Blanche Sauternes

$8 / $96

Badia a Coltibuono Vin Santo

$13 / $78

Far Niente ‘Dolce’

$18 / $112

M. Chapoutier ‘Banyuls’

/ $50

Inniskillin Ice Wine Vidal

/ $105

Royal Tokaji Tokaji-Aszu ‘5 Puttonyos’

/ $120

20% service charge will apply to parties of six or more
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef Troy Stauffer

LITTLE DEVILS’ MENU FINGERS

choice of ranch salad, goldfish, yogurt, chips, fries or fruit

GOOEY GRILLED CHEESE

$8

PB&J WITH THE CRUST CUT OFF

$7

CERTIFIED ANGUS KIDS CHEESEBURGER

$11

TURKEY & CHEDDAR “SAMICH”

$8

JUMBO ALL BEEF HOT DOG

$8

CHICKEN TENDERS WITH BBQ SAUCE

$11

FORKS & SPOONS

PENNE PASTA WITH MARINARA -or- BUTTER & PARMESAN

$8

GRILLED CHICKEN, MASHERS & ASPARAGUS

$12

GOOD BEHAVIOR

VANILLA OR CHOCOLATE SUNDAE

$5

CHOCOLATE CHIP COOKIES

$5

20% service charge will apply to parties of six or more
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef Troy Stauffer

White

rheinhessen, germany RIESLING

Spätlese Valckenberg 'Madonna'

$11

sicilia, italy PINOT GRIGIO

Stemmari

$12

vouvray, france CHENIN BLANC

Domaine de la Croix des Vainqueurs

$14

marlborough, new zealand SAUVIGNON BLANC

Stoneleigh

$13

napa valley, california SAUVIGNON BLANC

Mason Cellars

$15

burgundy, france CHARDONNAY

Pascal Berthier, “Roxanne” Mâcon-Chaintré

$13

sonoma county, california CHARDONNAY

Fisher Vineyards 'Unity'

$18

Red

willamette valley, oregon PINOT NOIR

King Estate 'Inscription'

$15

languedoc, france PINOT NOIR

Moulin De Gassac

$11

amador, sierra foothills, california BARBERA

Terra D'oro

$15

salta, aregentina MALBEC

Bodega Colomé

$16

sage canyon, california RED BLEND

Neyers

$17

paso robles, california CABERNET SAUVIGNON

Hess 'Maverick Ranches'

$16

sonoma county, california CABERNET SAUVIGNON

Details

$19

Champagne & Sparkling

california BRUT

Wycliff

$10

veneto, italy PROSECTO

Caposaldo D.O.C.

$12

penedès, spain CAVA ROSÉ

Poema

$14

champagne, france CHAMPAGNE

Nicolas Feuillatte (split 187mls)

$30

Rosé

dundee hills, oregon PINOT NOIR ROSÉ

Sokol

$13

Hole 1 Par 4

Welcome. Our classic layout begins with a sweeping right to left dogleg that narrows the further you play into it. There is plenty of room to the right but too much in that direction will adversely affect your yardage to the hole. Swing your way just short of the neck of the fairway where your successful positioning should leave approximately 160 yards to the middle of the green for a nice two putt par opener.

Hole 2 Par 4

From the tee, our second dogleg is sharper and immediately suggests an advantage for those cutting the corner. Don't believe your eyes! Play straight away toward the group of tall pines. Rees Jones has given you a long green as a target but it is well protected with formidable right side bunkers. Any shots that are hit long will roll down a steep embankment leaving a very difficult pitch. Consider playing safely toward the left side and take your chances putting.

Hole 3 Par 4

What a golf hole! Thanks, Rees. This is an exacting par four which calls for a chess move off the tee. A straight approach to the throat of this small, shielded green is possible if you are willing to flirt with the right side fairway bunker on your drive. The left side is the safer route but it will leave you with a line that requires playing between bunkers short and water long. Either choice is challenging on this blue-ribbon hole. Good luck.

Hole 4 Par 3

Rees Jones has proven that great three pars don't have to be long. This jewel is framed by gallery mounds behind the green and is fronted beautifully by Dumpy's Creek. The short yardage invites a promising birdie opportunity if you can safely negotiate the bunkers front left and back right. Don't forget to factor the two tier green into you club selection.

Hole 5 Par 4

Duke's design starts your round with four position holes. Now its time for a power hole! You can clearly see the large right fairway bunker but there is plenty of room to the left. Just stretch back and let the big dog eat. Your long drive pays dividends in shortening your second shot since this green is flanked by bunkers on three sides.

Hole 6 Par 4

Location location location...the fairway sand line blends in visually with the green sand line to create an effect of bunkers everywhere. Let your opponents play out of the ninety three yards of fairway bunkers on the right. Your position in the short grass will be especially appreciated because it's all carry into another well protected, strategically contoured green.

Hole 7 Par 5

Here's your shot at our first par five but don't celebrate too early, its a brute. A prodigious driving hole where your best 300 yard drive can fly over the right side fairway bunkers leaving you a mere 272 into the green! For most of us, choices on the second are limited due to creek cutting only seven yards from the front of the green. Good news, if you can carry the green there's plenty of room long. Bad news, the real challenge is in putting this unique sculptured green that slopes strongly from back to front. Shots that end up above the hole will require the deft touch of one of our Duke Medical Center surgeons.

Hole 8 Par 3

Another great par three. Take a second look. The shot requirement is all carry over a monstrous fronting bunker...and uphill all the way to this three level green. Although you may not feel any wind on the tee, you would be wise to check the wind direction on the tree tops along the right side.

Hole 9 Par 5

Rees brings the front side to a close with a reachable par five that could yield a feathered vertebrate. The drive is straight away but will surely benefit from a right to left ball flight. The Washington Duke Inn provides a dramatic backdrop with lots of gallery locations to accommodate the fans who have come to watch you play. We know you're a crowd pleaser as you stand ready to rip your second shot into the center of this sizable green BUT, be sure to understand the errant shots missing this green will face difficult recoveries. A lay up short of the green must be played with care to improve your chances of leaving this hole with a one putt birdie.

Hole 10 Par 4

Congratulations. You've just completed the Jones' front nine and we hope you are headed toward your personal best at Duke Golf Club. This tee box is surrounded by gallery mounds but simply concentrate on your game instead of the crowd noise. The hole opens with a generous landing area and prefers a left to right tee shot moving away from the fairway bunker. The green is receptive and could yield birdie opportunities to balls landing in the right center of the target. Shots played defiantly left must fly the bunker knowing that anything long will be caught in a hollow behind the green.

Hole 11 Par 5

A truly strategic five par featuring a unique green design that is shaped into an "S" and literally painted into its surrounding landscape. A player's attitude and psyche will be molded by this critical turning point hole. This is the beginning of Duke's own "Amen Corner". A good score here can open up the entire back side but....This hole is reachable in two by smashing your drive long and left near the fairway bunker. Before you play your second and as you view your options from the top of the hill, take a moment to experience one of those delicious moments of truth that golfers relish. Any choice must factor in the cunning design of this green. Tom's Creek, protected by a bunker on each side which will require precision into the correct location. Regardless of your result, this hole is a golfer's delight. Enjoy this moment, its what golf is all about.

Hole 12 Par 3

Playing further into the 'Corner,' we arrive at one of Duke's photographic gems. You'll love this showpiece three par from any tee position. If you're playing the back tees, Rees has provided you with a peninsula green that provides challenge as well as aesthetics. It is a singular opportunity to prove your mettle. This hole confirms the fact that water has an uncanny ability to collect all those shots hit with hope rather than confidence.

Hole 13 Par 4

This short four par is simply outstanding. The Tee shot requires a premium on direction due to the trees and lateral hazards on both sides but allows an advantage to toy with the pond fronting the fairway. The ability to shorten the approach to the green even by one club might make the difference in hitting this diagonally designed green. Aim at the hollowed area in the middle of the green and forget the fooling with hold locations that lie next to hazard of every variety. Stead...play away please.

Hole 14 Par 4

This five par offers an opportunity to let the shaft out for all those playing the shorter tees. A back tee player is provided a slight left to right feeling on the drive and should play off the left side of the fairway. This hole seems like the calm in the middle of the "Corner" storm as it plays generously through our tree lined North Carolina landscape...until you are hitting for the green. Stay left in positioning your approach for two distinct benefits; you will be playing into the full length of the green and you might be able to use the built in ramp on the left side of the green to your advantage. This is our largest green and offers some tricky putts for all those who fail to land close to the hole.

Hole 15 Par 3

Just one more challenge before you finish Rees' "Corner". To compound your problems, this is the favorite location of tournament galleries because they can view the action on three holes at once. You are facing a slightly uphill, slightly long, slightly difficult three par where the wind can play a major role in your club selection. Swing with confidence, the green was built to hold a shot from a long club and includes a chipping bail out area to the left of the green.

Hole 16 Par 4

The inviting four par allows you a moment to enjoy the visual beauty and panorama from the Devil tee which is located on the highest point of the golf course. Any of the elevated tee boxes will give your drive extra carry as you try to land far enough into the dogleg to see the green. The short grass is lined with hanging hardwoods on the right and a series of fairway bunkers left and long. Your uphill second is played to a wide green divided by a slight ridge. Care should be given to the visual effect of short yardage created by the placement of the front bunker into the hillside.

Hole 17 Par 4

Through sixteen holes, the truly great classic golf course designs all seem to effortlessly take a player through every club in the bag and every corner of the mind. Then, with two holes left to play, the course demands a little extra to complete an experience found no where else in sport. Rees has continued in this classic tradition with his design of the seventeenth at Duke. A taxing driving hole, straight away but more, asking for both length and accuracy. Any tee shot other than long and straight will leave you with a real test for your long iron ability. Greenside bunkering creates additional hardship making this the most difficult hole on the course. Par is a good score.

Hole 18 Par 4

The eighteenth is one of the most challenging finishing holes anywhere. Sixteen yards longer than the mammoth seventeenth, it will also call for two very long and accurate shots to hit the green in regulation. The fairway slopes right to left so plan to land your drive on the right side for a clear second shot into this pear shaped green. Just imagine that you're about to finish the final round of the U.S. Open in front of a gallery of thousands. Your shot soars toward the green and lands next to the hole for a tap in birdie!