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a jar of our fresh house-made cucumber pickles
Lusty Monk mustard butter
sausage with estate-raised pork baked inside puff pastry, served with Dijon dipping sauce
whole wings tossed in your choice of Brown Ale Buffalo Sauce or Sweet BBQ, topped with blue cheese crumbles and pickled celery
griddled sourdough topped with roasted mushrooms, creamed spinach spread, and Swiss cheese, finished with house Worcestershire sauce
deep fried calamari rings and tentacles, served with sauce Maria Rose, preserved lemon and Calabrian chili
mini brie baked until bubbling, topped with cranberry-pistachio compote, fresh thyme, served with crostini
chef's daily offering of seasonal soup, served with Irish brown bread
Biltmore grown sausage, carrots, celery, onions, and pasta in a savory tomato broth. Served with a wedge of Irish brown bread
a mix of shredded romaine, carrots and broccoli, Swiss cheese, celery, roasted chickpeas, and bourbon honey mustard dressing
estate-raised artisan lettuces tossed with Biltmore signature honey basil vinaigrette, with shaved radishes and carrots, cucumbers rounds, pickled okra, cherry tomatoes, and croutons
Grilled Chicken 9 Cast Iron Seared Salmon* 13 Lobster Salad 21
a blend of estate-raised lamb and beef in a casserole of peas, mushrooms and garden vegetables, topped with roasted garlic “champs” potatoes
fresh haddock in Cedric’s Pale Ale batter and fried crispy, French fries and remoulade
two grilled 4oz. estate-raised beef patties, Ashe County Cheddar, lettuce, tomato, red onion, fries
thinly sliced corned beef, melted Swiss, sauerkraut, Russian dressing, house-made rye and tavern chips
lobster tossed in a lemon-dill mayo, served on a butter toasted roll accompanied by crispy Old Bay chips
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
sourdough, maple bourbon aioli, pickled okra relish, fried parsnips, and muenster. Served with a side of tavern chips
roasted butternut squash, and fluffy farro, topped with crumbled feta, sage, and pumpkin seed pesto
Sorrells Creek trout, lemon scented grits, salt roasted beet medley, finished with an orange gastrique
baked root vegetable quiche, topped with whipped chive sour cream. Served with simple arugula salad
mini Brie wheel baked until bubbling, topped with cranberry-pistachio compote and fresh thyme, served with crostini
whole wings tossed in your choice of Brown Ale Buffalo Sauce or Sweet BBQ, topped with blue cheese and pickled celery
Sausage with estate-raised pork baked in puff pastry, with Dijon dipping sauce
Our selection of three local cheese, toasted nuts, crackers, seasonal preserve, and local honey
Biltmore grown sausage, carrots, celery, onions, and pasta, in a savory tomato broth. Served with a wedge of Irish brown bread
Chef’s daily offering of seasonal soup, served with a wedge of Irish brown bread
estate-raised lettuces and baby kale, creme fraiche dressing, tomatoes, carrots, cucumber, pretzel croutons, feta crumbles salad addition: shrimp salad 11
a mix of shredded romaine, carrots and broccoli tossed with Swiss cheese, celery, roasted chickpeas, and bourbon honey mustard dressing
a blend of estate-raised lamb and beef in a casserole of peas, mushrooms, and garden vegetables, topped with roasted garlic “champs” potatoes
fresh haddock battered in Cedric’s Pale Ale and fried crispy, fries, lemon wedges, remoulade
grilled rotating steak cut, smoky collard greens and onion, potato Romanoff, finished with house Worcestershire
two grilled 4oz. estate-raised beef patties, Ashe County Cheddar, lettuce, tomato, red onion, served with fries
14-ounce bone-in chop, whipped maple cream, sautéed fall greens, sourdough potato fritters, topped with smoked apple butter
roasted butternut squash and fluffy farro, topped with crumbled feta, sage, and pumpkin seed pesto
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
sourdough, maple bourbon aioli, pickled okra relish, fried parsnips, and Muenster. Served with a side of tavern chips
Chocolate ganache, caramelized chocolate, white chocolate icing, crushed Oreos, vanilla ice cream
Chocolate shell, dark chocolate ganache, honey whiskey caramel, candied pecans, peanut butter ice cream
Pear curd, pomegranate gelee, cinnamon cream cheese frosting, caramelized white chocolate
Gingersnap crumble, crème fraiche sorbet, apple cider reduction
Chocolate cookies, salted caramel ice cream, pretzels, peanuts
choice of cheese
all natural beef hot dog bites fried in cornbread batter
hand-breaded Joyce Farms chicken tenders with honey mustard dipping sauce
lightly battered and fried or grilled haddock, served with crispy fries
sliced grilled chicken breast, bacon, cheddar, carrots, cucumber, tomato and ranch dressing
yellow cheddar cheese melted on house-baked sourdough bread
We gladly make menu substitutions to meet special dietary needs; ask your server for our complete Dairy-Free or Gluten-Free menus.Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.*These items may be cooked to order