DINNER
Chef-Driven, Thoughtfully Crafted
At The Depot On First in Knightdale, NC, our dinner menu is built around fresh, locally sourced ingredients and a chef-driven approach that changes with the seasons, often rotating every weekend to reflect the best of what North Carolina farms and suppliers have to offer. While our menu evolves frequently, guests can always expect a consistent foundation of expertly prepared favorites like elk, hand-cut steaks, pasta dishes and fresh seasonal salads, alongside a rotating selection of creative dishes crafted from the freshest available ingredients. This commitment to seasonal, farm-to-table dining makes every visit a unique experience, whether you’re searching for dinner in Knightdale, restaurants near Raleigh with locally sourced menus, or a place where high-quality steak, elk, and chef-inspired cuisine come together in a welcoming, small-town setting just minutes from Raleigh.
LUNCH
Sunday Brunch
ALL YOU CAN EAT BRUNCH BUFFET
Every Sunday 10am-2pm
$29.99 Adults Children 4-12 $14.99
Join us every Sunday for an all-you-can-eat brunch experience at The Depot on First — where Southern comfort meets chef-driven creativity.
Our brunch buffet features your favorite breakfast classics alongside bold, signature dishes you won’t find anywhere else. From fluffy scrambled eggs, crispy bacon, and golden breakfast potatoes to house-made pastries and seasonal fruit, we bring the essentials — done right.
Indulge in rotating chef specialties like:
Cajun Shrimp
BBQ Pulled Pork
Carbonara Stone-Ground Grits
Salmon Scampi
Seasonal Pasta Creations
Fresh Carved Meats
Chef-Inspired Sides
Every dish is thoughtfully prepared by our culinary team using high-quality ingredients and Southern influence with an upscale twist.
Whether you’re gathering with family, meeting friends after church, or starting your Sunday with a celebration, our brunch buffet is designed to be relaxed, indulgent, and worth coming back for.
Wine Dinner
First Course | Sea Scallops
Seared Sea Scallops
Pan-seared sea scallops with pineapple-mango chutney and a vibrant spinach purée.
Second Course | Duck
Cold-Smoked Duck Breast
Cold-smoked duck breast served over forbidden black rice with beetroot-ginger purée, fresh Asian pear, and a savory Korean-style glaze.
Third Course | Trout
Pumpkin-Crusted Trout
Delicately pumpkin-crusted trout accompanied by pumpkin farro, grilled shallot petals, and red watercress.
Fourth Course | Bison
Braised Bison & Gnocchi
Slow-braised bison with tender gnocchi, roasted garlic and shallots, finished with an imperial stout reduction and heirloom carrot purée.
Fifth Course | Dessert
Blackberry Panna Cotta
Silky blackberry panna cotta finished with fresh whipped cream.
