MoveableFeastMenu Sept 19_Layout 1
Scholar’s Walk
Winery Courtyard Friday, September 19th, 2014
Celebrate North Carolina Wine Month and the wine harvest season at Biltmore!
We invite you to a special evening of al fresco dining brought to you by Executive Chef Kirk Fiore of Biltmore Catering, Deerpark Restaurant and Lioncrest. The menu highlights Biltmore’s finest wines perfectly paired with seasonal and artisan ingredients from Biltmore Estate and across the South East region. Dinner will be served at our feasting table set on the Scholar’s Walk at Biltmore Winery. An hors d’oeuvres reception will begin at 6:30pm and then we’ll settle in to dinner at 7:00pm and savor another memorable meal at Biltmore!
Hors d’oeuvres and Canapes Wild Mushroom and Walnut Pâte Lamb Pancetta Wrapped Mission Fig Foie Gras “Oreo,” Black Cherry Shortbread Estate Oxtail Raviolo, Beef Consomme, Fresh Ricotta
Estate Raised Pork Rillons
Stone Fruit Conserve, Grain Mustard, Charred Milk Bread
Lobster Thermidor
Celery Leaves & Shaved Cauliflower, Preserved Citrus
Intermezzo
Sparkling Poached Pear Sour
Grapevine Roasted Quail Terrine
Scuppernong Grapes, Duck Liver, Sauternes
Juniper Smoked Venison Chop
Bone Marrow Potato Puree, Fried Brussels Sprouts, Gremolata
Old Fashioned Chocolate & Red Wine Cobbler Pistachio & Orange Brittle
For Reservations, Please Call 828-257-5995
Seating is limited and payment is required at the time of reservation. 48 hours notice is requested for cancellations. In the event of rain, dinner will be held on September 20th, 2014. $165 per person, includes gratuity and tax.
Winery Courtyard Friday, September 19th, 2014
Celebrate North Carolina Wine Month and the wine harvest season at Biltmore!
We invite you to a special evening of al fresco dining brought to you by Executive Chef Kirk Fiore of Biltmore Catering, Deerpark Restaurant and Lioncrest. The menu highlights Biltmore’s finest wines perfectly paired with seasonal and artisan ingredients from Biltmore Estate and across the South East region. Dinner will be served at our feasting table set on the Scholar’s Walk at Biltmore Winery. An hors d’oeuvres reception will begin at 6:30pm and then we’ll settle in to dinner at 7:00pm and savor another memorable meal at Biltmore!
Hors d’oeuvres and Canapes Wild Mushroom and Walnut Pâte Lamb Pancetta Wrapped Mission Fig Foie Gras “Oreo,” Black Cherry Shortbread Estate Oxtail Raviolo, Beef Consomme, Fresh Ricotta
Estate Raised Pork Rillons
Stone Fruit Conserve, Grain Mustard, Charred Milk Bread
Lobster Thermidor
Celery Leaves & Shaved Cauliflower, Preserved Citrus
Intermezzo
Sparkling Poached Pear Sour
Grapevine Roasted Quail Terrine
Scuppernong Grapes, Duck Liver, Sauternes
Juniper Smoked Venison Chop
Bone Marrow Potato Puree, Fried Brussels Sprouts, Gremolata
Old Fashioned Chocolate & Red Wine Cobbler Pistachio & Orange Brittle
For Reservations, Please Call 828-257-5995
Seating is limited and payment is required at the time of reservation. 48 hours notice is requested for cancellations. In the event of rain, dinner will be held on September 20th, 2014. $165 per person, includes gratuity and tax.
