BISTRO
BISTRO Enjoy Chef Paul Klaassen’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–$14; Entrées $24–$42
Highlights from the A la carte Menu APPETIZERS, SOUPS, AND SALADS
ENTREES, STEAKS, AND CHOPS
Almond Fried Brie red pepper jelly, chicory greens, toast points
Artisan Cheeses choice of two, three or five, served with dried fruit and spiced honey
Sorrell’s Creek Trout new potatoes, little neck clams, fennel broth
Wood Fire Roasted Halibut Anson Mills grits, chorizo, sweet peppers, mustard jus
Sweet Potato Gnocchi local sorghum, chestnuts, fried sage leaves
Baked French Onion Soup melted Gruyère and provolone
Wood-fired Joyce Farms Chicken Breast root vegetable gratin, winter greens, roasted chicken
New York Strip grilled cauliflower, romesco sauce
Wood Oven Flatbread roasted figs, Benton’s bacon, pesto
Split Pea and Bacon Soup truffle crème fraiche, carrot, crispy ham
Plancha Grilled Octopus picholine olives, braised celery, aioli
Grilled Romaine Salad roasted garlic Caesar, toasted focaccia, parmesan, pickled onion
Angus Beef Tartare cornichons, fried capers, lavosh, aioli
Winter Green Salad preserved lemon, marinated root vegetables, pistachio, shallot thyme vinaigrette
Heritage Farms Pork Terrine horseradish aioli, egg yolk, radish, grilled bread
Plancha Grilled Scallops garlic braised eggplant, basil, chickpeas, chili oil Roasted Corn Agnolotti radish and endive salad, chive butter sauce, parmesan Grilled Lobster nduja and fingerling hash, red pepper-lobster reduction
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–$14; Entrées $24–$42
Highlights from the A la carte Menu APPETIZERS, SOUPS, AND SALADS
ENTREES, STEAKS, AND CHOPS
Almond Fried Brie red pepper jelly, chicory greens, toast points
Artisan Cheeses choice of two, three or five, served with dried fruit and spiced honey
Sorrell’s Creek Trout new potatoes, little neck clams, fennel broth
Wood Fire Roasted Halibut Anson Mills grits, chorizo, sweet peppers, mustard jus
Sweet Potato Gnocchi local sorghum, chestnuts, fried sage leaves
Baked French Onion Soup melted Gruyère and provolone
Wood-fired Joyce Farms Chicken Breast root vegetable gratin, winter greens, roasted chicken
New York Strip grilled cauliflower, romesco sauce
Wood Oven Flatbread roasted figs, Benton’s bacon, pesto
Split Pea and Bacon Soup truffle crème fraiche, carrot, crispy ham
Plancha Grilled Octopus picholine olives, braised celery, aioli
Grilled Romaine Salad roasted garlic Caesar, toasted focaccia, parmesan, pickled onion
Angus Beef Tartare cornichons, fried capers, lavosh, aioli
Winter Green Salad preserved lemon, marinated root vegetables, pistachio, shallot thyme vinaigrette
Heritage Farms Pork Terrine horseradish aioli, egg yolk, radish, grilled bread
Plancha Grilled Scallops garlic braised eggplant, basil, chickpeas, chili oil Roasted Corn Agnolotti radish and endive salad, chive butter sauce, parmesan Grilled Lobster nduja and fingerling hash, red pepper-lobster reduction
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.
