BISTRO
BISTRO Enjoy Chef Noriko Oda’s contemporary American cuisine inspired by Biltmore’s vineyards, farms, and gardens. Location: Next to the Winery in Antler Hill Village Travel time from Biltmore House: 30 minutes
Dinner Menu: Full à la carte menu and wine list; children’s and gluten-free menus available Cost: Appetizers and salads $8–$13; Entrées $19–$44
Highlights from the a la carte Sample Dinner Menu APPETIZERS, SOUPS, AND SALADS
ENTREES, STEAKS, AND CHOPS
Almond Fried Brie red pepper jelly, chicory greens, toast points
Heritage Farms Pork Mortadella house-made mortadella, farm egg, green tomato, horseradish, brioche
Sorrell’s Creek Trout new potatoes, little neck clams, preserved lemon, fennel
Braised Lamb Cannelloni mascarpone and ricotta, wax beans, baby turnips, lamb jus
Glazed Fall Vegetables aged balsamic, radicchio, gremolata
Artisan Cheeses choice of two, three or five, served with dried fruit and spiced honey
Wood-fired Joyce Farms Chicken Breast creamed field peas, Benton’s Bacon, collard greens, roasted chicken jus
Winter Risotto wood roasted leek, black barley, green pea emulsion
Sweet Potato Gnudi Benton’s country ham, chestnuts, local sorghum, fried sage Wood Oven Flatbread roasted figs, Benton’s bacon, estate goat cheese, aged balsamic Plancha Grilled Octopus braised celery, roasted tomato, pumpernickel, aioli Angus Beef Tartare cornichons, fried capers, lavosh, aioli
Baked French Onion Soup melted Gruyère and provolone Split Pea and Benton’s Bacon Soup toasted benne seeds, chili oil, celery leaves Grilled Romaine Salad roasted garlic Caesar, toasted focaccia, parmesan, pickled onion Winter Green Salad pickled cherries, toasted walnuts, local apple, estate goat cheese
Plancha Grilled Scallops garlic braised eggplant, basil, bucatini, chili oil Grilled Maine Lobster nduja and new potato hash, red pepper-lobster reduction Wood Fire Roasted NC Striped Bass Anson Mills grits, chorizo, sweet peppers, mustard cream
Grilled Veal Chop grilled cauliflower, romesco sauce Filet Mignon truffle risotto, wild mushrooms salad Ribeye Yukon potato latke, creamed greens Heritage Farms Pork Chop sweet potato puree, Brussels sprout gremolata
Call (828) 225-6230 for reservations; walk-ins accepted. Children’s menu and gluten-free selections available.
Dinner Menu: Full à la carte menu and wine list; children’s and gluten-free menus available Cost: Appetizers and salads $8–$13; Entrées $19–$44
Highlights from the a la carte Sample Dinner Menu APPETIZERS, SOUPS, AND SALADS
ENTREES, STEAKS, AND CHOPS
Almond Fried Brie red pepper jelly, chicory greens, toast points
Heritage Farms Pork Mortadella house-made mortadella, farm egg, green tomato, horseradish, brioche
Sorrell’s Creek Trout new potatoes, little neck clams, preserved lemon, fennel
Braised Lamb Cannelloni mascarpone and ricotta, wax beans, baby turnips, lamb jus
Glazed Fall Vegetables aged balsamic, radicchio, gremolata
Artisan Cheeses choice of two, three or five, served with dried fruit and spiced honey
Wood-fired Joyce Farms Chicken Breast creamed field peas, Benton’s Bacon, collard greens, roasted chicken jus
Winter Risotto wood roasted leek, black barley, green pea emulsion
Sweet Potato Gnudi Benton’s country ham, chestnuts, local sorghum, fried sage Wood Oven Flatbread roasted figs, Benton’s bacon, estate goat cheese, aged balsamic Plancha Grilled Octopus braised celery, roasted tomato, pumpernickel, aioli Angus Beef Tartare cornichons, fried capers, lavosh, aioli
Baked French Onion Soup melted Gruyère and provolone Split Pea and Benton’s Bacon Soup toasted benne seeds, chili oil, celery leaves Grilled Romaine Salad roasted garlic Caesar, toasted focaccia, parmesan, pickled onion Winter Green Salad pickled cherries, toasted walnuts, local apple, estate goat cheese
Plancha Grilled Scallops garlic braised eggplant, basil, bucatini, chili oil Grilled Maine Lobster nduja and new potato hash, red pepper-lobster reduction Wood Fire Roasted NC Striped Bass Anson Mills grits, chorizo, sweet peppers, mustard cream
Grilled Veal Chop grilled cauliflower, romesco sauce Filet Mignon truffle risotto, wild mushrooms salad Ribeye Yukon potato latke, creamed greens Heritage Farms Pork Chop sweet potato puree, Brussels sprout gremolata
Call (828) 225-6230 for reservations; walk-ins accepted. Children’s menu and gluten-free selections available.
