Menu
Bistro Menu
Phone
828-225-6230Location
- Antler Hill Village & Winery
Tuesday 11/28
Starters
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Trio of Artisan Breads 9
estate honey butter, smoked salt
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Crispy Calamari 18
house-made chow chow, herbed aioli
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Brandad de Morue 14
whipped garlic potatoes and salt cod, parmesan cheese, olives, baguette
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Savory Beignets 13
winter squash, mushroom duxelle, Cervelle de canut farmer's cheese spread
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Melted Raclette Cheese 21
apples, pears, cornichons, Bayonne ham
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Artisan Cheese Plate 23/30
three or five artisan cheeses, served with estate honey, apricot mostarda, olives, crackers
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Caviar Service 95
Marshallberg Farm Osetra Caviar (NC)
traditional accoutrements
Soup & Salad
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FRENCH ONION SOUP 14
melted Gruyère and provolone
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Soup du Jour 12
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Estate-Raised Mixed Greens 14
spiced walnuts, Valdeon blue cheese, lemon thyme vinaigrette
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CLASSIC CAESAR 14
crisp romaine lettuce, classic Caesar dressing, focaccia garlic croutons, Parmigiano Reggiano
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salad additions
chicken 8 salmon 13
Entrees
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Sorrell's Creek Mountain Trout 38
kabocha squash puree, wild rice, banyul apples, spiced pepitas
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Seared Duck Breast 46
sunchoke puree, charred leeks, pickled mustard seeds, smoked maple red onions
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Petit Filet Mignon 62
pole beans, garlic mashed potatoes, red scallion bordelaise
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Manilla Clams 46
estate-raised house cured bacon, fines herbs, Pernod fumet, leeks, grilled baguette
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Beef Bourguignon 52
roasted carrots, mushrooms, pearl onions, pork belly, garlic mashed potatoes
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Grilled Ribeye 59
sweet potato puree, seasonal squash, compound butter
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North Carolina Flounder 46
fondant potatoes, broccoli rabe, caper almond butter sauce
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Pork Tenderloin 48
parsnip puree, Brussels sprouts, local Lusty Monk Marchand de vin, pickled pearl onion
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Stuffed Cabbage 38
buckwheat groats, braised mushrooms, butternut squash, chicpea and tomato basil ragout
Starters
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Salmon Rillette
preserved lemon, lavash crackers
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Deviled Eggs
remoulade, trout caviar, cornichons, chives
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Yogurt & Granola
house-made granola, seasonal berries, estate honey
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Estate Grown Artisan Green Salad
spiced walnuts, bleu cheese, lemon thyme vinaigrette
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French Onion Soup
melted gruyere and provolone
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Caviar & Biltmore Sparkling 145
Biltmore Blanc de Blanc, Marshallberg Farm Osetra caviar
Brunch Entrees
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Croque Monsieur
house-baked pullman bread, bechamel, Comte, Paris ham, Dijon
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Autumn Vegetable Hash
potatoes, roasted seasonal squash, carrots, kale, grain mustard, fried egg
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Farmer's Breakfast
two local eggs, roasted seasonal vegetables, estate-raised lamb merguez sausage, toast
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Seasonal Quiche
chef's choice of seasonal vegetables
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Confit Chicken Salad
apple, celery, red onion, romaine lettuce
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Steak Frites
chef's cut estate-raised steak, herbed butter, hand-cut fries, garlic aioli
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Bistro Burger
estate-raised ground beef, artisan lettuce, tomato, house-cured bacon, garlic aioli, hand-cut fries
Sweet Selections
Chef's selection of seasonal sweet bites, or "mignardise"
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Three Courses, $38
Your one-of-a-kind experience awaits.
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