Hi Snappy
When you get to Raleigh you should find quite a varied menu, my favourite was charcoaled walnut encrusted salmon fillet with a white wine cream sauce, cold and crisp dry Riesling to drink and for the sauce, lightly steamed and flash sautéed with fresh minced garlic crisp asparagus and fingerling white potatoes,
Appetizer, small bread rolls fresh from the galley ovens and cut as thin as they dare, then ask for them to be lightly toasted with a topping of creamed cheese wrapped with smoked salmon. Or keeping with the salmon theme, fresh salmon roe, smoked salmon, was always a favorite on the Albion. Neufchatel, chopped shallot, capers, crackers and a glass of crisp Domain Canneries,
Picture a stainless palate, with the white wine sauce on 1/2, salmon fillet in center, potatoes on side and asparagus fanned out over the salmon, maybe a few cherry tomato halves for a good red color, sprig of basil, lemon wedge and chive spears to finish garnish.
Desert should be Thai with sticky rice cooked in sweetened coconut milk served hot with half of an ice cold mango on top.
Hope this helps
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