BILTMORE REOPENS NOVEMBER 2. VIEW HELENE RESPONSE.
Discover the many ways to save on Biltmore tickets!
Which of our splendid overnight options meets your specific needs?
Embrace autumn’s artistry: Chihuly at Biltmore and fall’s colorful splendor.
Discover Biltmore’s rare and beautiful objets d’art—furnishings, paintings, tapestries, and more.
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
six shrimp in Cedric's crispy beer batter, coconut curry sauce, crispy rice noodles, cabbage, soy glaze
mini brie baked until bubbling, topped with macerated berry compote and fresh thyme, served with crostini
Chef's daily offering of seasonal soup, served with Irish brown bread
served with a wedge of Irish brown bread
a mix of shredded romaine, carrots and broccoli tossed with chopped egg, Swiss cheese, celery, roasted chickpeas, and bourbon honey mustard dressing
estate-raised artisan lettuces tossed with Biltmore Signature honey basil vinaigrette, piled high with shaved radishes and carrots, cucumbers rounds, pickled blueberries, grape tomatoes, and croutons
Grilled Chicken 9 Cast Iron Seared Salmon* 13 Warm 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 battered in Cedric’s Pale Ale and fried until crispy, served with French fries, and remoulade sauce
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 chips
turkey, crispy estate-raised bacon, curried coleslaw, tomato preserves and butter lettuce, herb fries
warm lobster in a light citrus butter on a toasted roll with shredded lettuce and Old Bay chips
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
asparagus ragout and roasted garlic mash, topped with green apple relish
chopped broccoli, pickled onions and tomatoes covered in melted Swiss, chili mayo and arugula, served on ciabatta with a cauliflower yogurt salad
gemelli pasta, fava beans, leeks, sun-dried tomatoes in a light onion cream sauce with herbed bread crumbs and fresh basil
estate-raised pork meatloaf, chili barbeque, garlic aioli, lightly pickled vegetable slaw, served on a house-baked bun with French fries
mini Brie wheel baked until bubbling, topped with macerated berry compote and fresh thyme, served with crostini
whole wings tossed in Brown Ale Buffalo sauce or Sweet BBQ sauce, topped with blue cheese crumbles and pickled celery
sausage with estate-raised pork baked in puff pastry, with Dijon dipping sauce
six shrimp in Cedric’s crispy beer batter, coconut curry sauce, crispy rice noodles, cabbage, soy glaze
seasonal oysters served with pink peppercorn mignonette and cocktail sauce
beer jam, local honey, toasted nuts Add house-made Charcuterie 15
piquillo & caper relish, Biltmore hot sauce, soft-boiled egg, and artisan crackers
with estate-raised pork sausage, diced potatoes, carrots and tender greens, served with a wedge of Irish brown bread
Chef's daily seasonal soup served with a wedge of Irish brown bread
estate-raised lettuces tossed with Biltmore honey basil vinaigrette, piled with shaved radishes and carrots, cucumber rounds, pickled blueberries, grape tomatoes and croutons
Grilled Chicken 9 Seared Salmon 13 Warm Lobster Salad 18
fresh haddock battered in Cedric's Pale Ale and fried crispy, fries, lemon wedges, remoulade
fontina, thick cut tomato, grilled onions, and horseradish aioli, served with BBQ seasoned fries
12 ounce grilled strip steak, fried gorgonzola, fingerling potato hash with bacon and fennel, demi glace
warm claw and knuckle lobster tossed in a light citrus butter on a toasted split top roll with Old Bay chips
half Cornish game hen, polenta, asparagus ragout with leeks and mushrooms, drizzled with fennel honey
grilled rotating steak cut, broccoli fritters, grilled kale, served over a bed of labneh and finished with a smokey tomato butter
14 ounce bone-in chop, spring greens risotto with spring peas, bacon fat seared oyster mushrooms, caramelized pear butter
pan seared salmon with a light sauté of cauliflower, carrots, pearl onion and potato, dressed in a curry broth with crab and beet salad
gemelli pasta, fava beans, leeks and sun-dried tomatoes in a light onion cream sauce with herb breadcrumbs and fresh basil
pan-fried halibut, white puttanesca with crab, artichoke and capers, served over potato puree with candied lemons
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