A Cause for Celebration
Dining has always been cause for celebration at Biltmore. When George and Edith Vanderbilt entertained, uniformed footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was delivered twice weekly.
Today, fine dining remains a cherished Biltmore tradition. Our talented culinary staff—inspired by the Vanderbilt legacy of entertaining—creates wonderful menus for functions large or small, formal or casual.
The centerpiece of estate dining is our "field-to-table" concept that draws from the freshest ingredients available. Blessed by Biltmore's agricultural bounty, our chefs utilize the harvest from surrounding gardens, fields, orchards, and vineyards. Our ten-acre Kitchen Garden yields 117 varieties of produce from red oak lettuce to shiitake mushrooms to heirloom tomatoes of every description. Estate-raised beef and lamb, fresh fruits, local honey, and award-winning Biltmore wines also grace our menus.
Your dining choices are vast; just consider the following possibilities:
- Elegant seated dinner in our four-star Inn on Biltmore Estate
- Relaxed Appalachian-themed outdoor festival with pork loin and prime rib
- Group luncheon buffet in a historic setting
- Coffee, cordials, and dessert following a candlelight tour of Biltmore House
- Heavy hors d'oeuvres and wine reception in the Italian Garden
- Four-course gourmet dinner in the exclusive Champagne Cellar
- Boxed lunches served during a trail ride
For a full list of options available to you and your guests, click here to view our 2012 Group Information.
We are eager to put together a variety of programs and packages to suit your organization or group—please contact us today at 800-211-9805 or firstname.lastname@example.org.