Small Plates Cold Plates Hendersonville Apples Estate Salad Frisee ...
Small Plates Cold Plates Hendersonville Apples
13
Smoked Apple, Frisee, Cow’s Milk Cheese, Bourbon Honey Black Walnut Granola
Estate Salad
10
Beets, Chevre, Hazelnuts, Honey Vinaigrette
Frisee & Endive Salad
14
Duck Confit, Dried Cherries, Candied Almonds, Local Mustard Vinaigrette
Grilled Broccoli
13
Smoked Bleu Cheese, Crisp Onions, Sweet Peppers, Crème Fraiche Dressing
Hot Plates Fried Brussels Sprouts
14
Farm Egg, Frisee, Goat Cheddar, Bacon, Banyuls Vinaigrette
Carolina Crab Cakes
16
Oyster Stew, Swiss Chard, Cipollini Onions, Veal Reduction
Goat Cheese & Lusty Monk Mustard Ravioli
14
Tomato Jam, Bacon Vinaigrette, Petite Mustard Winning Dish, 2012 WNC Chef’s Challenge
Yukon Potato Gnocchi
10
Brie, Cured Ham, Figs, Sage
Roasted Corn & Lobster Soup
12
Corn Fritter, Grilled Lobster, Piquillo Peppers
NC Pork Belly
15
Butternut Squash, Baked Apple Tart Aged Cheddar, Apple Syrup
From the Chef’s Table Artisan Meat and Cheese Plate
24
Local Hams & Cheeses, Sausages, Pate, Pickles
Five Course Farmers Tasting
65
Seasonally Prepared Local Vegetables
*Five Course Chefs Degustation Menu
80
Inspired by Sustainable Agriculture to Support Small Family Farms
**Wine Pairing Option Available Upon Request** *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Superb cuisine created with your well-being in mind.
Entrées Stream & Ocean *Grilled Cobia
32
Cauliflower, Radish, Golden Raisins, Pine Nuts Fall Squash, Tomato Gastrique
* Tasmanian King Salmon
33
Lump Crab ‘Cioppino’ Fricassee, Yukon Potato Gnocchi Saffron Tomato Butter
Sunburst Farms Trout
28
Little Neck Clams, Country Ham, New Potatoes Young Carrots, Split Pea Emulsion
Pan Roasted Diver Scallops
34
Bolognese, Sunchoke, Celery Salad
Naturally Raised Meats Joyce Farms “Naked Chicken”
27
Pan Roasted Breast, NC Cabernet Braised Thigh, House Made Egg Noodles Wild Mushrooms, Bacon, Pan Sauce
* Mustard Grilled Pork Tenderloin
29
Fresh Corn Polenta, Chorizo Hash, Lusty Monk Jus
*Carolina Bison Filet
40
Grilled Kale, Capers, Parmesan, Garlic Dressing
Braised Short Rib
30
Yukon Potatoes, Pearl Onions, Heirloom Carrots, English Peas
* Ashley Farms Duck Breast
34
Smoked Duck Confit, Whipped Root Vegetables, NC Grape Mustardo
* Rosemary Marinated Filet
37
Jasper Hills Cheese Whipped Yukons, Caramelized Brussels Sprouts House Made Steak Sauce
Hotel Chef – Dave Ryba WNC ‘Iron Chef’ Winner
Chef de Cuisine – Jake Crvich Supporting the Local Community through the use of Sustainable Agriculture. 20% Gratuity Will Be Added To All Parties Of Six Or More. Thank You For Utilizing Your Cell Phone In The Reception Area. Food allergies or dietary restrictions, please consult with our service team.
13
Smoked Apple, Frisee, Cow’s Milk Cheese, Bourbon Honey Black Walnut Granola
Estate Salad
10
Beets, Chevre, Hazelnuts, Honey Vinaigrette
Frisee & Endive Salad
14
Duck Confit, Dried Cherries, Candied Almonds, Local Mustard Vinaigrette
Grilled Broccoli
13
Smoked Bleu Cheese, Crisp Onions, Sweet Peppers, Crème Fraiche Dressing
Hot Plates Fried Brussels Sprouts
14
Farm Egg, Frisee, Goat Cheddar, Bacon, Banyuls Vinaigrette
Carolina Crab Cakes
16
Oyster Stew, Swiss Chard, Cipollini Onions, Veal Reduction
Goat Cheese & Lusty Monk Mustard Ravioli
14
Tomato Jam, Bacon Vinaigrette, Petite Mustard Winning Dish, 2012 WNC Chef’s Challenge
Yukon Potato Gnocchi
10
Brie, Cured Ham, Figs, Sage
Roasted Corn & Lobster Soup
12
Corn Fritter, Grilled Lobster, Piquillo Peppers
NC Pork Belly
15
Butternut Squash, Baked Apple Tart Aged Cheddar, Apple Syrup
From the Chef’s Table Artisan Meat and Cheese Plate
24
Local Hams & Cheeses, Sausages, Pate, Pickles
Five Course Farmers Tasting
65
Seasonally Prepared Local Vegetables
*Five Course Chefs Degustation Menu
80
Inspired by Sustainable Agriculture to Support Small Family Farms
**Wine Pairing Option Available Upon Request** *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Superb cuisine created with your well-being in mind.
Entrées Stream & Ocean *Grilled Cobia
32
Cauliflower, Radish, Golden Raisins, Pine Nuts Fall Squash, Tomato Gastrique
* Tasmanian King Salmon
33
Lump Crab ‘Cioppino’ Fricassee, Yukon Potato Gnocchi Saffron Tomato Butter
Sunburst Farms Trout
28
Little Neck Clams, Country Ham, New Potatoes Young Carrots, Split Pea Emulsion
Pan Roasted Diver Scallops
34
Bolognese, Sunchoke, Celery Salad
Naturally Raised Meats Joyce Farms “Naked Chicken”
27
Pan Roasted Breast, NC Cabernet Braised Thigh, House Made Egg Noodles Wild Mushrooms, Bacon, Pan Sauce
* Mustard Grilled Pork Tenderloin
29
Fresh Corn Polenta, Chorizo Hash, Lusty Monk Jus
*Carolina Bison Filet
40
Grilled Kale, Capers, Parmesan, Garlic Dressing
Braised Short Rib
30
Yukon Potatoes, Pearl Onions, Heirloom Carrots, English Peas
* Ashley Farms Duck Breast
34
Smoked Duck Confit, Whipped Root Vegetables, NC Grape Mustardo
* Rosemary Marinated Filet
37
Jasper Hills Cheese Whipped Yukons, Caramelized Brussels Sprouts House Made Steak Sauce
Hotel Chef – Dave Ryba WNC ‘Iron Chef’ Winner
Chef de Cuisine – Jake Crvich Supporting the Local Community through the use of Sustainable Agriculture. 20% Gratuity Will Be Added To All Parties Of Six Or More. Thank You For Utilizing Your Cell Phone In The Reception Area. Food allergies or dietary restrictions, please consult with our service team.
