Menu

Lunch Snacks and Appetizers

• House Pickles 5

  Vegetarian

  a jar of our fresh house-made cucumber pickles

• Warm House Made Pretzel Rolls 7

  Vegetarian

  Lusty Monk mustard butter

• Pub Cheese 13

  Vegetarian

  creamy house-made cheese spread with cheddar, lager and dill, cherry jam, pretzel chips

• House Cured Bacon Sliders 16

  two sliders with griddled estate-raised bacon, pub cheese spread, shaved white onion, and HP British Brown Sauce

• Beer & Bacon Almonds 6

  Gluten Free, Dairy Free

• Crispy Fried Wings 15

  Gluten Free

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

• Fried Calamari 17

  tender fried squid with fresh herbs and chilis, lemon oil, and piquillo aioli

Soup & Salad

• Corn and Basil Chowder 11

  summer corn chowder, estate- raised basil, finished with cream

• Soup of the Day 10

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

• TAVERN WEDGE SALAD 13

  Vegetarian

  iceberg wedge, chunky blue cheese dressing, tomato raisins, diced cucumber and red onion, topped with pretzel crumbs

• Farmer's Green Salad 13

  Dairy Free, Vegetarian

  estate-raised artisan lettuces tossed with Biltmore Signature honey basil vinaigrette, shaved radishes, cucumber rounds, dilly beans, grape tomatoes and croutons

• Salad Additions:

  Grilled Chicken 9 Pan Seared Salmon* 13 Shrimp Salad 11

Lunch Mains

• Shepherd's Pie 19

  Gluten Free

  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

  Dairy Free

  fresh haddock battered in Cedric’s Pale Ale and fried until crispy, served with French fries, and creamy remoulade sauce

• Pub Burger* 19

  two 4 ounce estate-raised beef patties, Ashe County Cheddar, lettuce, tomato, red onion on a house bun with fries

• Tavern Reuben 19

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

• Chicken Tikka Masala 26

  tangy yogurt marinated chicken, rice, and spiced tomato sauce, served with grilled garlic naan

• Shrimp Roll 25

  poached rock shrimp tossed in a lemon-dill mayo, on a butter toasted roll with Old Bay chips

• Pork Burger* 21

  a blend of estate-raised pork, bacon and roasted garlic, topped with Irish Cheddar, Guinness mayo, sauteed sweet onions, and pickle chips, served with a side of Tavern chips

• Heirloom Tomato Sandwich 18

  Vegetarian

  heirloom tomatoes, cashew pesto, arugula, and piquillo aioli on toasted pumpernickel with a side of broccoli salad

• Farro Risotto 24

  Vegetarian

  whole grain farro, cured tomatoes, petite green peas, diced provolone, asparagus tips, olive oil, lemon

• "Sloppy Joe" 26

  estate-raised ground pork slow-cooked with sticky sorghum barbeque, sweet onion and spices, with pickled slaw on a toasted house-baked bun, served with fries

Dinner Appetizers

• Warm House Made Pretzel Rolls 7

  Vegetarian

  Lusty Monk mustard butter

• Marinated Olives 14

  Vegan

  mixed olives marinated with citrus and fennel, toasted sourdough

• House Cured Bacon Sliders 16

  two sliders with griddled estate-raised bacon, pub cheese spread, shaved white onion, and HP British Brown Sauce

• Crispy Fried Wings 15

  whole wings tossed in Brown Ale Buffalo sauce or Sweet BBQ sauce, topped with blue cheese crumbles and pickled celery

• Summer Squash Toast 14

  Vegetarian

  confit yellow squash and Vidalia onion, ricotta, honey, topped with candied thyme

• Fried Calamari 17

  Dairy Free

  tender fried squid tossed with fresh herbs and chilies, lemon oil, piquillo aioli

To Share

• Oysters on the Half Shell Half Dozen $18 / Full Dozen $36

  seasonal oysters served with pink peppercorn mignonette and cocktail sauce

• Artisan Cheese Plate 19

  Vegetarian

  beer jam, local honey, toasted nuts Add house-made Charcuterie 15

• Tinned Fish see selections for pricing

  choice of tinned fish variety, piquillo & caper relish, Biltmore hot sauce, soft-boiled egg, and artisan crackers

Soup & Salad

• Corn and Basil Chowder 11

  Vegetarian

  summer corn chowder, estate-raised basil, finished with cream

• Soup of the Day 10

  Chef's daily seasonal soup served with a wedge of Irish brown bread

• Farmer's Green Salad 13

  Vegetarian

  estate-raised artisan lettuces tossed with Biltmore Signature honey basil vinaigrette piled high with shaved radishes, cucumber rounds, dilly beans, grape tomatoes and croutons

• Summer Tomato and Peach Salad 16

  Gluten Free

  chopped summer tomatoes, sliced peaches and shallots tossed with honey vinegar on a bed of whipped feta, finished with bacon crumbles

• Tavern Wedge 13

  Vegetarian

  iceberg wedge, chunky blue cheese dressing, tomato raisins, diced cucumber and red onions, topped with crunchy pretzel crumbs

• Salad Additions

  Grilled Chicken 9 Seared Salmon 13 Shrimp Salad 11

Dinner Mains

• Tavern Fish & Chips 26

  fresh haddock battered in Cedric's Pale Ale and fried crispy, fries, remoulade

• Carolina Bison Burger* 25

  fontina, thick cut tomato, grilled onions, and horseradish aioli, served with BBQ seasoned fries

• Estate-Raised New York Strip* 47

  12 ounce New York Strip steak with whiskey cream sauce, fried shallots and herb roasted potatoes

• Halibut Francaise 36

  Gluten Free

  pan-fried halibut, white puttanesca with crab, artichokes and capers, served over potato puree with candied lemon

• Roasted Cornish Game Hen 29

  crispy Cornish game hen, breast and leg quarter, summer panzanella bread salad with feta, olives, and a light creamy dressing, finished with basil gremolata

• Chef's Cut Steak* 38

  rotating cut of steak, "hash brown" casserole, grilled broccolini, sauce Bordelaise, brown ale butter

• Estate-Raised Pork Chop* 38

  Gluten Free, Dairy Free

  thick-cut, bone-in chop served with spiced peach chutney, braised collard greens, and savory black-eyed pea puree

• Cast Iron Seared Salmon* 35

  Dairy Free

  charred tomato couscous, house-made chorizo sausage, sweet fennel and roasted kale

• Farro Risotto 26

  Vegetarian

  whole grain farro, cured tomatoes, petite green peas, diced provolone, asparagus tips, olive oil, lemon

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

• Estate Raised Beef Burger 9

  choice of cheese

• Cedric's Corn "Pups" 9

  all natural beef hot dog bites fried in cornbread batter

• Chicken Tenders 11

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

• Fish 'N chips 12

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

• Little Chef's Salad 9

  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 10

• Cedric's Brownie Sundae 7