Cedric’s® Tavern Menu

Starters

• House Pickles 5

  Vegetarian / Gluten Free

  a jar of our fresh house-made cucumber pickles

• Warm House Made Pretzel Rolls 9

  Vegetarian

  Lusty Monk mustard butter

• Cedric’s Cider Almonds 6

  Dairy Free / Gluten Free

  Almonds glazed with local cider and bacon

• Tavern Sausage Roll 16

  sausage with estate-raised pork, topped with sesame seeds & baked inside puff pastry, served with Dijon dipping sauce

• Whipped Fava Toast 16

  creamy fava bean spread on toasted challah, topped with roasted peppers, feta, and hot honey

• Crispy Fried Wings 16

  Gluten Free/ Dairy Free Available

  whole wings in Brown Ale Buffalo sauce or sweet BBQ GF/DF, served with blue cheese and pickled celery

• Fried Clam Cake 18

  deep fried clam fritter, served with ginger cocktail sauce, garnished with pickled onions, and cherry drop peppers

• Baked Brie 18

  Vegetarian

  mini brie baked until bubbling, topped with macerated berry compote, fresh thyme, served with crostini

Soup & Salad

• Three Bean Soup 12

  Vegetarian

  mix of red kidney, great northern, and navy beans. Simmered with carrots, garlic, and summer greens, finished with lemon. Served with house rye crackers

• Soup of the Day 11

  chef's daily offering of seasonal soup, served with house rye chips

• Tavern Salad 14

  Vegetarian

  shredded romaine, topped with buttermilk vinaigrette, bleu cheese crumbles, toasted sunflower seeds, balsamic cherries and cucumber rounds

• Farmer's Green Salad 14

  Vegetarian

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

• Salad Additions:

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

Mains

• Shepherd's Pie 21

  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 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, served with fries

• Tavern Reuben 20

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

• Summer Pasta 23

  Vegetarian

  bucatini pasta with sauteed zucchini, sun dried tomato, fresh mint, pine nuts, tossed in a lemon butter sauce
  Add: Seared Scottish Salmon* 13 or Grilled Chicken 9

• Lobster Roll MKT

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

• Roasted Red Beet Sarnie 22

  sliced roasted beets, dill & horseradish cream, marinated carrot, shaved lettuce, on toasted challah. served with herbed potato salad

• 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

• Italian Sausage 24

  new england style roll filled and topped with sauteed red cabbage, Lusty Monk aioli, fried onions, and a pickle spear. Served with tavern ships

• Pan Seared Salmon 29

  Gluten Free

  served on grits folded with summer corn, with summer greens, topped with a light corn salad

Appetizers and Share Plates

• House Pickles 5

  Vegetarian/Gluten Free/Dairy Free

  a jar of our fresh house-made cucumber pickles

• Warm House-Made Pretzel Rolls 9

  Vegetarian

  served with Lusty Monk mustard butter

• Tavern Sausage Roll 16

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

• Crispy Fried Wings 15

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

• Artisan Cheese Plate 19

  Our selection of 3 local cheeses, local honey, seasonal preserve, toasted nuts, and crackers

• Fried Clam Cake 18

  deep fried clam fritter, served with ginger cocktail sauce, garnished with pickled onions and cherry drop peppers

• Baked Brie 18

  Vegetarian

  mini Brie wheel baked until bubbling, topped with macerated berry compote and fresh thyme, served with crostini

• “Blood Mary” Shrimp Cocktail 21

  six poached jumbo shrimp, served with celery and carrot salad, bacon, olives, celery aioli and cocktail sauce

• Artisan Cheese Plate 19

  Vegetarian

  Our selection of three local cheese, toasted nuts, crackers, seasonal preserve, and local honey

• Whipped Fava Toast 16

  creamy fava bean spread on toasted brioche, topped with roasted peppers, feta, and hot honey

Soup and Salad

• Three Bean Soup 12

  Vegetarian

  mix of red kidney, great northern, and navy beans. Simmered with carrots, garlic and summer greens, finished with lemon. Served with house rye crackers

• Soup of the Day 11

  Chef’s daily offering of seasonal soup, served with house rye chips

• Tavern Salad 14

  Vegetarian

  shredded romaine, topped with buttermilk vinaigrette, bleu cheese crumbles, toasted sunflower seeds, balsamic cherries and cucumber rounds

• Farmer’s Green Salad 14

  Vegetarian

  estate-raised lettuces tossed with Biltmore Signature honey basil vinaigrette, piled with shaved radishes and carrots, cucumber rounds, pickled corn, grape tomatoes and croutons

• Salad Additions:

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

Mains

• Tavern Fish & Chips 26

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

• Shepherd's Pie 21

  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

• Chef’s Cut Steak 38

  grilled rotating steak cut, charred herb vinaigrette, Yukon gold smash, confit grape tomato
  Add: Buttered Lobster Tail 21

• Pub Burger 24

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

• Tavern Reuben 20

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

• Lobster Roll Market Price

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

• Estate-Raised Pork Chop 39

  14-ounce bone-in chop, sweet roasted grapes with red wine, balsamic jus, herb soubise, and seared polenta cakes

• Summer Pasta 23

  Vegetarian

  bucatini pasta with sauteed zucchini, sun dried tomato, fresh mint, pine nuts, tossed in a lemon butter sauce
  Add: Seared Scottish Salmon 23 or Grilled Chicken 9

• Roasted Red Beet Sarnie 22

  Vegetarian

  sliced roasted beets, dill & horseradish cream, marinated carrot, shaved lettuce, on toasted brioche and served with herbed potato salad

• 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

• Pan Seared Salmon 29

  served on grits folded with summer corn, summer greens, and toped with a light corn salad

• Italian Sausage 24

  New England style roll filled and topped with sauteed red cabbage, Lusty Monk aioli, fried onions, and a pickle spear. Served with tavern chips

Desserts

• Tavern Chocolate Cake 14

  Caramel ganache, orange simple syrup, whipped chocolate ganache, vanilla ice cream

• Root Beer Ice Cream Sandwich 9

  Gluten Free

  Root beer ice cream, malted milk blondie, chocolate magic shell

• Strawberry Shortcake 13

  Shortcake biscuit, white chocolate cream, strawberry compote, sweet mint ice cream

• Signature Luminere Dessert Pina Colada Mousse 16

  Gingersnap crumble, crème fraiche sorbet, apple cider reduction

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 brioche bread

• Cheddar and Bacon Melt 11

• Cedric's Brownie Sundae 8