Valentine’s Weekend Menu 2021

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)

The Lunch Side of Things:

“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)

The Dinner Side of Things:

“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

Corner Kitchen is proud to be part of Asheville's vibrant food scene and...don't forget that parking is free in the village (and very abundant during dinner service)!

Appalachian Sustainable Agriculture Project
Asheville Independent Restaurants Association


3 Boston Way
Historic Biltmore Village
Asheville, NC 28803
(828) 274-2439
Open Daily
Brunch: 9:30 - 2:30
Dinner: 5pm until...

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