Menu

Starters

• Beer & Bacon Almonds 6

  GF, DF

• House Pickles 5

  V, GF

  a jar of our fresh house-made cucumber pickles

• Warm House Made Pretzel Rolls 7

  V

  Lusty Monk mustard butter

• Tavern Sausage Roll 16

  sausage with estate-raised pork baked inside puff pastry, served with Dijon dipping sauce

• Crispy Fried Wings 16

  GF, DF

  whole wings tossed in your choice of Brown Ale Buffalo Sauce or Sweet BBQ, topped with blue cheese crumbles and pickled celery

• Mushroom Toast 16

  V

  griddled sourdough topped with roasted mushrooms, creamed spinach spread, and Swiss cheese, finished with house Worcestershire sauce

• Corn Meal Fried Calamari 18

  deep fried calamari rings and tentacles, served with sauce Maria Rose, preserved lemon and Calabrian chili

• Baked Brie 18

  V

  mini brie baked until bubbling, topped with cranberry-pistachio compote, fresh thyme, served with crostini

Soup & Salad

• Soup of the Day 10

  chef's daily offering of seasonal soup, served with Irish brown bread

• Hearty Fall Minestrone 12

  Biltmore grown sausage, carrots, celery, onions, and pasta in a savory tomato broth. Served with a wedge of Irish brown bread

• Tavern Salad 14

  V

  a mix of shredded romaine, carrots and broccoli, Swiss cheese, celery, roasted chickpeas, and bourbon honey mustard dressing

• Farmer's Green Salad 14

  V

  estate-raised artisan lettuces tossed with Biltmore signature honey basil vinaigrette, with shaved radishes and carrots, cucumbers rounds, pickled okra, cherry tomatoes, and croutons

• Salad Additions:

  Grilled Chicken 9 Cast Iron Seared Salmon* 13 Lobster Salad 21

Mains

• Shepherd's Pie 20

  GF

  a blend of estate-raised lamb and beef in a casserole of peas, mushrooms and garden vegetables, topped with roasted garlic “champs” potatoes

• TAVERN FISH & CHIPS 26

  DF

  fresh haddock in Cedric’s Pale Ale batter and fried crispy, French fries and remoulade

• Pub Burger* 24

  two grilled 4oz. estate-raised beef patties, Ashe County Cheddar, lettuce, tomato, red onion, fries

• Tavern Reuben 20

  thinly sliced corned beef, melted Swiss, sauerkraut, Russian dressing, house-made rye and tavern chips

• Lobster Roll MKT

  lobster tossed in a lemon-dill mayo, served on a butter toasted roll accompanied by crispy Old Bay chips

• Pork Burger 23

  blend of estate-raised ground pork, bacon, and roasted garlic, Irish cheddar, Guinness mayo, sautéed sweet onions, pickle chips, and lettuce served with a side of tavern chips

• Tasso Ham Sandwich 22

  sourdough, maple bourbon aioli, pickled okra relish, fried parsnips, and muenster. Served with a side of tavern chips

• Farro Risotto 23

  V

  roasted butternut squash, and fluffy farro, topped with crumbled feta, sage, and pumpkin seed pesto

• Pan Seared Local Trout 29

  Sorrells Creek trout, lemon scented grits, salt roasted beet medley, finished with an orange gastrique

• Root Vegetable Quiche 21

  V

  baked root vegetable quiche, topped with whipped chive sour cream. Served with simple arugula salad

Includes a beverage, and all entrees except salad include a choice of chef's vegetables, fries or seasonal fruit

• Estate Raised Beef Burger 10

  choice of cheese

• Cedric's Corn "Pups" 10

  all natural beef hot dog bites fried in cornbread batter

• Chicken Tenders 12

  hand-breaded Joyce Farms chicken tenders with honey mustard dipping sauce

• Fish 'N chips 13

  lightly battered and fried or grilled haddock, served with crispy fries

• Little Chef's Salad 10

  sliced grilled chicken breast, bacon, cheddar, carrots, cucumber, tomato and ranch dressing

• Grilled Cheese Sandwich 9

  yellow cheddar cheese melted on house-baked sourdough bread

• Cheddar and Bacon Melt 11

• Cedric's Brownie Sundae 8