Blue plaid carpets, antler sconces and wood tables with roughhewn branch bases set a rustic tone in this restaurant set on the second level of RT Lodge. It's cozy and charming, a perfect base for Chef Trevor Stockton's American menu. If you're dining à deux, opt for the tasting menu with trout dip, chicken and seasonal cobbler, while most guests will select from a tempting array on the à la carte menu. A house-made hash brown is fried to a crisp, set with horseradish cream and finished with shaved horseradish and trout roe for a positively decadent delight, then North Carolina rainbow trout is grilled with a black pepper rub and sided by roasted potatoes, charred spring onion and a white barbecue sauce for a bold and comforting dish. Craving something sweet? Order the Pavlova or the seasonal cobbler sized for two.