Menu

Starters

• Trio of Artisan Breads 9

  estate honey butter, smoked salt

• PEI Mussels 22

  white wine butter sauce, finee herbs, baguette

• Pate de Campagne 14

  estate-raised pork pate, rhubarb compote, Lusty Monk mustard, cornichons, grilled baguette

• Red Pea Hummus 17

  Sea Island red peas, cucumbers, marinated olives, lavash cracker

• Estate Raised Tartare 24

  shaved lamb shoulder and beef sirloin, gooseberry gelee, radish, cured egg yolk

• Local Asaparagus 16

  preserved lemon creme fraiche, smoked trout, capers, spring onions, estate-raised basil and honey vinaigrette

• Artisan Cheese Plate 23/30

  three or five artisan cheeses, served with estate honey, apricot mostarda, olives, crackers

• Caviar Service 95

  Marshallberg Farm Osetra Caviar (NC)

  traditional accoutrements

Soup & Salad

• FRENCH ONION SOUP 14

  melted Gruyère and provolone

• Soup du Jour 12

• Estate-Raised Mixed Greens 14

  spiced walnuts, Valdeon blue cheese, lemon thyme vinaigrette

• CLASSIC CAESAR 14

  crisp romaine lettuce, classic Caesar dressing, focaccia garlic croutons, Parmigiano Reggiano

• salad additions

  chicken 8 salmon 13

Entrees

• Sorrell's Creek Mountain Trout 42

  Parisian gnocchi, blue oyster mushrooms, fava beans, parmesan broth

• Petit Filet Mignon 62

  garlic mashed potatoes, grilled seasonal vegetables, bone marrow compound butter

• Chef's Cut Seared Chicken 48

  Biltmore-grown grits, zucchini, baby turnips, lemon thyme demi glace

• Market Fish market price

  snap peas, French radish, gaufrette potatoes, green garlic beurre blanc

• Estate Raised Lamb Short Loin 64

  whipped feta, zaatar spiced new potatoes, estate-raised pea shoot pesto, snap peas and mint salad

• Grilled Ribeye 59

  Murasaki and hazelnut puree, roasted artichoke, sauce ravigote, hazelnut dust

• Savory Pancake 40

  chickpeas, zucchini, spring onion, heirloom tomatoes, spiced yogurt, pine nuts, estate-grown micro greens

• Pork Tenderloin 48

  Carolina Gold "dirty rice," fennel and leek puree, peach and pea shoot petite salad

Starters

• Beet-Cured Lox Crostini 18

  house-cured salmon, whipped cream cheese, chives

• Yogurt & Granola 9

  house-made granola, seasonal berries, estate honey

• House Baked Pain au Chocolate 8

  crispy croissant, chocolate baton

• Caesar Salad 14

  classic Caesar dressing, focaccia garlic croutons, Parmigiano Reggiano

• Tomato Basil Soup 14

  parmesan crisp, Estate-grown basil oil

• French Onion Soup 14

  melted gruyere and provolone

• Falafel 16

  chickpea fritter, tzatziki, pickled cucumber, harissa vinaigrette

• Caviar & Biltmore Sparkling 145

  Biltmore Blanc de Blanc, Marshallberg Farm Osetra Caviar (NC)

Brunch Entrees

• Bistro Croque Monsieur 21

  estate grown basil pesto, heirloom tomato, Comte, Pullman bread, simple salad

• French Toast 18

  house-made Pullman bread, bananas foster, chantilly cream

• Farmer's Breakfast 19

  two local eggs, roasted potatoes, estate-raised bacon, toast

• Seasonal Quiche 19

  chef's choice of seasonal vegetables

• Shrimp & Grits 28

  Estate grown corn grits, estate-raised bacon, gulf shrimp, local asparagus, red onion, pepper, spring onion, fennel salad

• Biltmore Burger 22

  estate-raised ground beef, artisan lettuce, tomato, house-cured bacon, gruyere, garlic and herb aioli, chips

• Braised Beef Sandwich 21

  peppers, onions, provolone mornay sauce, chips

• Chicken Pita 20

  tzatziki, cucumber, tomato, red onion, pita, simple salad

Sweet Selections

Chef's selection of seasonal sweet bites, or "mignardise"

• Three Courses, $39

  choice of appetizer, entrée, and dessert