Valentine’s Week Menu

Monday, February 10 – Sunday, February 16, 2020
Exclusive to Dinner Service


Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7 

West African Peanut Soup: Crispy Kale, Roasted Red Pepper ~7 (GF, V)

Bibb Salad: Hazelnut Crusted Brie, Plumped Cherries, Banyuls Vinaigrette, Caramelized Honey ~ 11 (GF, V)

Fried Calamari* Caesar: Grilled Romaine, Blistered Tomatoes, Balsamic Reduction, Grana Padana ~ 15 

Cornmeal Fried Veal Sweetbreads: Benton’s Bacon Jam, House Honey Mustard, Arugula ~ 17 

Grilled Long Stem Artichokes: Preserved Lemon Tzatziki, Sundried Tomato Relish, Pine Nuts ~ 14 (GF, V)

Local Meats* & Cheeses with Sherry Pickled Strawberries, Olives, Annie’s Sour Wheat Crostini, Lusty Monk Mustard, Sliced Pear ~ 20 (EGF)

Miso Roasted Pork Belly Okonomiyaki: Tamari Shitake, Sea’s Gift, Japanese Mayo, Grilled Scallion, Pickled Ginger  ~ 16 (GF)

Harker’s Island, NC Oysters* on the Half Shell: Charred Pineapple Mignonette, Crushed Pink Peppercorns ~ 18 (GF)


Quince Glazed Duck* Breast: Caramelized Parsnip, Duck Confit & Spinach Panzanella, Manchego, Pistachios  ~ 34 (EGF) 

Grilled 8oz Beef* Filet Medallions: Truffle Mashed Yukon Gold Potatoes, Crab Basted Asparagus, Lemon Herb Butter, Red Wine Shallot Demi  ~ 43 (GF)

Massaman Curry Scallops*: Diced Potatoes, Bok Choy Stir Fry, Coconut Sticky Rice, Thai Chili Peanuts, Avocado, Scallion ~ 35 (GF)

King Prawn Paella*: PEI Mussels, Little Neck Clams, Sweet Pea & Pepper Rice, Saffron Shrimp Broth, Smoked Almonds ~ 38 (GF)

Smoked Mushroom Chilaquiles: Cumin Stewed Chayote Squash, Salsa Verde, Black Beans, Avocado, Queso Fresco, Quail Egg* Pair ~ 27
(V, GF)

Normandy Braised Pork Shank: Mirepoix Mustard Lentils, Butternut Squash Puree, Horseradish & Apple Salad ~35 (GF)

Juniper Grilled Verlasso Salmon*: Black Pepper Spaetzle, Kraut Wilted Red Cabbage, Riesling Braised Wild Mushrooms, Caraway Mustard ~34  


Pastry Chef, Heather, will be featuring her current dessert menu.

Menu subject to change
*May be cooked to order. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef, David Van Tassel

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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