Available Thursday, Feb. 11 – Sunday Feb. 14
CK Corn & Crab Chowder – Fresh Cilantro – 7
Soup of the Day – Created Daily, Garnished Smartly – 6
Blood Orange Fennel & Beet Salad – 14
Blood Orange Supremes, Shaved Fennel, Roasted Beets, Red Onion, Radicchio, Feta, Chervil, Charred Orange Vinaigrette (GF, V)
Craft Caesar Salad* – 10
Parmesan Cup, Tiny Croutons, Shaved Parmesan, White Anchovies
Add 5 Shrimp – 10, Chicken – 6, Salmon – 12
Charcuterie Board – 24
Locally Made Charcuterie & Locally Crafted Cheese, Leaf Greens, Pickled Accompaniments, Jam, Lusty Monk Mustard, Crostinis
Chipotle Cream PEI Mussels – 16
HNG Chorizo, Pepper Medley, Pepita, Cotija, Cilantro, Charred Ciabatta (EGF)
“Cool Grilled” Chicken Salad – 16
Chilled Lavender Marinated Grilled Chicken Breast, Pickled Lemons, Tomatoes, Walnuts, Mixed Greens, Goat Cheese, Apple Vinaigrette, Pesto Bread (EGF)
Toasted Coconut Thai Chili Shrimp Salad* – 21
Cilantro Mint Whipped Kale, Carrot Jicama Slaw, Peanuts, Red Pepper Aioli, Sriracha (GF)
Brasstown Beef Burger* – 16
Big (8oz) Burger, Bacon, Cheddar Cheese, Pickled Green Tomato, Red Onion, Lettuce, Bun, Choice of Side (EGF)
Biltmore Village Reuben – 14
House Cooked Corned Beef, Griddle Toasted Rye, Melted Swiss, Braised Sauerkraut, Homemade 1000 Island Dressing, Choice of Side (EGF)
Roasted Portobello Sandwich* – 13
Served Open Faced, Tomato Aioli, Warm Goat Cheese, Field Greens, Basil, Pickled Onions, Griddled Toasted Ciabatta, Choice of Side (V/EGF)
“Saltimbocca” of Chicken – 26
Prosciutto, Cippolini Onions, Spinach, Mushrooms, Bucatini Pasta, Sage-Basil Cream, Fried Basil
Pecan Crusted Sunburst Trout – 27
Ginger Sweet Potatoes, Brown Butter Green Beans, “Bourbon Sauce”, Sweet Frites
Tarragon Seared Scallops* – 36
Spinach-Mint & Prosciutto – Pea Risotto Fritter, Crispy Parmesan, Pistachio Gremolata, Red Pepper Skordalia
Red Wine Braised Pork Ossobuco – 32
Brown Butter Root Vegetable Mash, Fried Brussels Tossed with Honey Mustard and Bacon, Demi Glace
Pepper Grilled Brasstown Ribeye* – 40
Sweet Potato Gratin, Haricot Verts, Bleu Cheese Compound Butter, Veal Jus, Tobacco Onions (EGF)
Winter Squash Vindaloo – 22
Butternut Squash and Potato Curry, Star Anise Cardamom Rice, Currant-Pepita Raita, Toasted Garlic-Cilantro Naan (V)
*May be cooked to order. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
Gluten Free = GF, Easily made Gluten Free = EGF, Vegetarian = V, Vegan = V+
**Menu subject to change
Chef de Cuisine, Michael Mouser
