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The Table Restaurant at Inn at Crestwood Reopens After Remodeling, Restaffing for Spring Season

From left to right: Restaurant Manager Chris Brinegar, Chef Adam Policinski and Crestwood General Manager Vanessa Hensley

The Table Restaurant at the Inn at Crestwood is reopening on Valentines after being closed for the past month for renovations, revamping and re-staffing for the upcoming spring season. On Sunday night the restaurant had a “soft opening” for friends and guests to showcase their new menu. Crestwood’s General Manager, Vanessa Hensley, welcomed diners saying. “We’re looking forward to showcasting our new menu and letting our new staff serve you tonight.” Diners were treated to a four-course meal with wine pairings for each course. The first course was PEI Mussels followed by Pan-Seared Diver Scallop. The main course was Braised Boneless Short Rib with Boursin mashed Yukon Gold potatoes, roasted carrots and parsnips, garlic puree, and smoked demi-glazed, pickled shitake mushroom. And for desert, Blue Lavender Panna Cotta.

Chris Brinegar is the new restaurant manager who says he has been involved with restaurants most of his life. “I’m very excited about being here and building a new brand,” said Brinegar. “I like to see our place become a destination restaurant with folks knowing it’s worth the drive finding us here on the curvy Shulls Mill Road.” The restaurant has also added new staff members that Chris will be working with. “Our chef and I have the upmost confidence with our staff, they are really doing a great job.”

Chef Adam Policinski has now been with Crestwood for over two years and explains “the new menu is a compilation of a little bit of winter moving into spring – a good mixture of anything from a flat iron steak to filet mignon. We’re not stylized into an Italian style or American style – we are a melting pot and we experiment every chance we have with new things.” Sunday night diners were very pleased with their meal and gave Chef Policinski a loud round of applause following service. “Our primary goal is to make our customers happy,” said Policinski. “And I think we can do a fantastic job doing that.”

The Table Restaurant at the Inn at Crestwood will be open Wednesday through Sunday beginning at 5:00 p.m. They will be open till 9:00 on Thursday, Friday and Saturday – till 8:00 on Wednesday and Sunday. The bar opens at 4:00. They are located at 3236 Shulls Mill Road and their phone number is 828-963-6646.

Their full menu is below:

Diners enjoyed a four course presentation durning Sunday night’s “soft opening”
Diners were treated to gift bags by the evening’s hostesses
The dining room at Crestwood
The main course leaves the kitchen
Chef Adam Policinski preparing Sunday’s meal
The main course, Braised Boneless Short Rib with Boursin mashed Yukon Gold potatoes, roasted carrots and parsnips, garlic puree, and smoked demi-glazed, pickled shitake mushroom.
Happy diners following the evening’s service


Pan-Seared Scallops

Butternut squash risotto, arugula $14

PEI Mussels

Creamy Malaysian curry sauce, cilantro, grilled lime $13

Country Ham Casserole

Savory pro teroles, country ham gravy, crusted panko parmesan cheese $13

Lobster Bisque

Sherry, annatto oil, chive $9

Sweet Corn Bisque

Cotija cheese, jalapeño oil $8

Classic Caesar Salad

Seasoned romaine, shaved parmesan, house-made croutons $9
add Chicken or Salmon, $6

Arugula Fennel Salad

Dried cranberries, goat cheese, pepitas, lardons, caramelized onion vinaigrette $10 add Chicken or Salmon*, $6

Housemade Pretzels

Jalapeño pimento cheese – $8


Shrimp and Grits

Blackened shrimp, ham grits, celery root, asparagus, tomato bacon broth $27

Faroe Island Salmon

Couscous, seasonal vegetables, chorizo, almonds, bell pepper puree,
raw asparagus salad $28

Braised Calamari

Herbed goat cheese risotto, frisee, pistachio pesto, grilled artichokes, rustic tomato sauce $23

Pan Seared Chicken Breast

Roasted cauli ower, buttered peas & carrots, caper cream sauce $22

Short Rib

Cashew puree, carrots, parsnips, Yukon mashed potatoes, pickled shiitake relish, smoked demi-glace $27

Filet Mignon 6oz.

Wilted spinach, mushrooms, Boursin mashed potatoes, roasted garlic puree, rosemary demi-glace $38

Pub Steak Frites*

Montreal seasoning, garlic aioli, french fries, ketchup $18

Crestwood Signature Burger

Lettuce, tomato, onion, pickles, herb mayonnaise, stone-ground mustard, Brioche bun $13
add cheese, $1 add bacon, $1