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–$15; Entrées $21–$44
Highlights from the à la carte Dinner Menu APPETIZERS, SOUPS, AND SALADS
ENTRÉES, STEAKS, AND CHOPS
Almond Fried Brie
Sorrell’s Creek Mountain Trout
red pepper jelly, chicory greens, toast points
Lyonnaise salad, apple, broccolini, bacon vinaigrette
Wood Oven Flatbread
Wood Fire Roasted Chicken
house-made chorizo, picholine olive, pickled chilis, winter greens
creamed spaghetti squash, Brussels sprouts, plums
Charcuterie Plate
Plancha Grilled Scallops
local and house-cured meats, beer mustard, crostini, cornichons
delicata squash puree, pistachio, celery and apple relish
Winter Squash Gratin
Wood Fire Roasted Flounder
Gruyere, citrus bread crumbs
speck, cippolini onion, tomato, Brussels sprouts, chilis
Beef Carpaccio
Winter Risotto
arugula, avocado, roasted pepper vinaigrette
mushrooms, chrysanthemum, sour plum, soft egg, benne seed
Plancha Grilled Octopus
Whey Braised Lamb Shoulder
roasted garlic hummus, lavash, chorizo, winter greens
baby turnips, mustard greens, tomato chutney
Braised Pork Belly
Braised Short Rib
sweet soy glaze, pickled turnip, winter greens
cipollini onion, hominy, chilis
Spiced Pumpkin Soup
Honey Glazed Duck Breast
pumpkin seeds, crème fraiche
endive, delicata squash, pecans, burnt citrus jus
Baked French Onion Soup
Filet Mignon
melted Gruyère and provolone
French lentils, mustard greens, roasted onion jus
Grilled Romaine Salad
Heart of Ribeye
balsamic and blue cheese vinaigrette, walnuts, pomegranate
king trumpet mushrooms, potato pavé, bone marrow jus
Reservations recommended. Children’s menu and gluten-free selections available. Menu items and prices are subject to change based upon availability.
Dinner Menu: Full à la carte menu and wine list; children’s and gluten-free menus available Cost: Appetizers and salads $8–$15; Entrées $21–$44
Highlights from the à la carte Dinner Menu APPETIZERS, SOUPS, AND SALADS
ENTRÉES, STEAKS, AND CHOPS
Almond Fried Brie
Sorrell’s Creek Mountain Trout
red pepper jelly, chicory greens, toast points
Lyonnaise salad, apple, broccolini, bacon vinaigrette
Wood Oven Flatbread
Wood Fire Roasted Chicken
house-made chorizo, picholine olive, pickled chilis, winter greens
creamed spaghetti squash, Brussels sprouts, plums
Charcuterie Plate
Plancha Grilled Scallops
local and house-cured meats, beer mustard, crostini, cornichons
delicata squash puree, pistachio, celery and apple relish
Winter Squash Gratin
Wood Fire Roasted Flounder
Gruyere, citrus bread crumbs
speck, cippolini onion, tomato, Brussels sprouts, chilis
Beef Carpaccio
Winter Risotto
arugula, avocado, roasted pepper vinaigrette
mushrooms, chrysanthemum, sour plum, soft egg, benne seed
Plancha Grilled Octopus
Whey Braised Lamb Shoulder
roasted garlic hummus, lavash, chorizo, winter greens
baby turnips, mustard greens, tomato chutney
Braised Pork Belly
Braised Short Rib
sweet soy glaze, pickled turnip, winter greens
cipollini onion, hominy, chilis
Spiced Pumpkin Soup
Honey Glazed Duck Breast
pumpkin seeds, crème fraiche
endive, delicata squash, pecans, burnt citrus jus
Baked French Onion Soup
Filet Mignon
melted Gruyère and provolone
French lentils, mustard greens, roasted onion jus
Grilled Romaine Salad
Heart of Ribeye
balsamic and blue cheese vinaigrette, walnuts, pomegranate
king trumpet mushrooms, potato pavé, bone marrow jus
Reservations recommended. Children’s menu and gluten-free selections available. Menu items and prices are subject to change based upon availability.
