Stop by Player’s Retreat from Wednesday, Sept. 9, through Tuesday, Sept. 15, for house-ground patty melts and kickin’ Calabrian chicken Phillys.
The first weekend of the month has arrived, bringing one of Raleigh’s favorite traditions back to Players Retreat. Chef Angelica Barajas is serving up an incredible lineup of authentic Mexican dishes, hand-cut USDA Prime steaks, featured craft cocktails, and premium wine pairings.
From fresh Maine salmon on brioche to house-made pork and beef meatloaf on toasted white bread, check out what’s cookin’ this week at the Players Retreat through Tuesday, Sept. 8, 2026.
We closing out the final week of the month with some amazing chef specials!
Fresh flavors, prime cuts, and perfect pairings—this week’s specials are here!
Welcome to this week’s Chef Specials! Fresh ingredients, classic comfort, and perfectly paired wines—straight from our kitchen to your table.
We’re kicking off the month at Players Retreat with our Mexican Weekend Specials Menu! Crafted by Chef Jean Paul Fontaine, this week features authentic Mexican-inspired classics alongside our signature butcher-cut USDA Prime Steaks.
Welcome to this week’s Chef Specials at Players Retreat! Chef Jean Paul Fontaine brings together classic comfort and steakhouse elegance with a featured lineup of scratch-made appetizers, rich Italian entrées, and butcher-cut USDA Prime Steaks. Pair your meal with curated wines or craft cocktails, and stick around for indulgent desserts, artisanal cheeses, and locally roasted Cup A Joe coffee. Reserve your table today!
From our house-made Bucatini Amatriciana and savory Chicken Cordon Bleu to handcrafted cocktails and single malt Scotch features, dinner is served! Join us Thursday through Saturday from 5 to 10 p.m. to try this week’s limited-time lineup. Reserve your table early!
Chef Jean Paul Fontaine is firing up a spectacular slate of weekend specials at Players Retreat, available from Thursday, July 16, 2026, through Saturday, July 18, 2026! This week’s menu leans into rich, seasonal flavors, kicking off with bacon-wrapped scallops in chili beurre blanc and a chilled asparagus velouté topped with jumbo lump crab.
