Canyon Kitchen

True to its history and agrarian roots, Lonesome Valley’s Canyon Kitchen offers a humble yet extraordinary connection to food that both sustains and entertains the senses. Massive oak beams define the structure of Jennings Barn and its open-air dining. Broad, rolling meadows and magnificent granite faces set the scene. Guests are invited to stroll through the gardens; enjoy the soft hues of sunset and the dazzling display of fireflies. Nature’s aperitif.

Chef Adam Hayeschef-adam-hayes_04

Executive Chef Adam Hayes is a North Carolina native with more than 18 years of experience working with leading restaurants and hotels in the region. He grew up working alongside his grandmother in her bakery in Asheboro, NC.  In his late teens, Adam took a job as a fry cook at a sandwich shop, and he was hooked on the energy, creativity and camaraderie of working in a restaurant.  Shortly thereafter, he fell in love with the woman who is now his wife, and they decided to attend culinary school together. Chef Hayes has spent much of his career at the helm of some of the most renowned restaurants and resorts in the region.  He spent five years as the executive chef of the highly acclaimed Grand Bohemian Hotel in Asheville.  In that role, he received many awards and accolades including hosting a dinner at the prestigious James Beard House in New York where he used all North Carolina ingredients in the meal.  After a short stint at Barnsley Resort, a luxury boutique resort located north of Atlanta, Chef Adam joined the team at Lonesome Valley in early 2015.  Adam and the Canyon Kitchen culinary team will be returning to the James Beard House for a dinner in November 2016. The award-winning chef is thrilled for this season and is committed to continuing Canyon Kitchen’s tradition of using fresh, locally sourced produce (some from the gardens of Lonesome Valley), meat, poultry and fish in the daily modified menu.

Canyon Kitchen Daily Menu

Fresh, seasonal ingredients are at the heart of Canyon Kitchen’s culinary philosophy. As a result, the menu changes regularly or due to availability, quality, or the whim of the chef.

The menu for Wednesday, August 25th, Thursday, August 26th, and Sunday, August 27th .  Menu may change due to availability, quality and the whim of the chef. STARTER Mis En Place Fried Oyster, Heirloom Tomatoes, Mexican Gerkins, Lemon Serrano Aioli, Basil, Horseradish Salt


APPETIZER COURSE Je Nais Sais Quoi Roasted Beet, Pickled Squash, Sorrel, Beet Greens, Goat Lady Chévre, Juusto Cheese Croutons, Champagne Sabayon Or I Love All Cats Who Lay Sea Island Red Pea Cassoulet, Sorghum Braised Pork Collar, Country Sausage, Smoked Bacon, and Fermented Jalapeño Hot Sauce


ENTRÉE “Any One Can Cook”- Auguste Gusteau East Coast Wreckfish, Summer Ratatouille, Crispy Eggplant,Baby Fennel Salad, Truffle Velouté Or Borra, Boora, Borra Roasted Boar Rack, Butternut Squash Yellow Grits, Braised Gardne Kale, Jupiter Grape and Mustard Hollandaise, Baby Tarragon Or The Vivian Special Roasted Beef Tenderloin, Yukon Potato Dauphinoise, Buttered Squash and Zucchini, Burgundy Reduction, Bone Marrow Hollandaise, Baby Tarragon  


DESSERTS The Grand Cake-Tart Dacuoise Cake, CK Apple Tart Tatin, Praline Mousseline, Milk Chocolate and Peanut Butter Ganache, Streusel, Salted Caramel Sauce, Pistachio Ice Cream Or Keeping It Classy In Western NC Rose Water Macaron, Raspberry and Lavender Meringues, Plum Butter, White Chocolate Cake, Saffron Crème Anglaise, Peach Ice Cream Or Is The Black Forrest In Lonesome Valley? Chocolate Soufflé Fluff, Dark Chocolate Mousse, Buttered Walnuts, Chocolate Sauce, Whipped Buttermilk, Orange Sable Cookie, Brandied Cherry Ice Cream

Dinner $56

Plus An 18% Service Charge And Tax, Not Including Beverages.

The menu for Friday, August 19th  and Saturday, August 20th.  Menu may change due to availability, quality and the whim of the chef. STARTER

Mis En Place

James River Fried Oyster, Heirloom Tomatoes, Pickled Mexican Gerkins, Lemon Serrano Puree, Basil, Horseradish Salt


APPETIZER COURSE

Je Nais Sais Quoi

Roasted Beet, Pickled Squash, Sorrel, Beet Greens, Juusto Cheese Croutons, Champagne Sabayon

Or

I Love All Cats Who Lay

Sea Island Red Pea Cassoulet, Sorghum Braised Pork Collar, Country Sausage, Smoked Bacon, and Fermented Jalapeño Hot Sauce


ENTRÉE

“Any One Can Cook”- Auguste Gusteau

East Coast Wreckfish, Summer Ratatouille, Crispy Eggplant,Baby Fennel Salad, Truffle Velouté

Or

Borra, Borra, Borra

Roasted Boar Rack, Butternut Squash Yellow Grits, Braised Garden Kale, Jupiter Grape and Mustard Sauce, CK Crispy Okra

Or

The Vivian Special

Roasted Beef Tenderloin, Yukon Potato Dauphinoise, Buttered Squash & Zucchini, Burgundy Reduction, Bone Marrow Hollandaise, Baby Tarragon  


DESSERTS

The Grand Cake-Tart

Jaconde Cake, CK Apple Tart Tatin, Praline Mousseline, Milk Chocolate and Peanut Butter Ganache, Streusel, Salted Caramel Sauce, Pistachio Ice Cream

Or

Keeping It Classy In Western NC

Rose Water Macaron, Raspberry and Lavender Meringues, Plum Butter, White Chocolate Cake, Saffron Crème Anglaise, Peach Ice Cream

Or

Is The Black Forrest In Lonesome Valley?

Chocolate Soufflé Fluff, Dark Chocolate Mousse, Buttered Walnuts, Chocolate Sauce, Whipped Buttermilk, Orange Sable Cookie, Brandied Cherry Ice Cream

Dinner $66

Plus An 18% Gratuity And Tax, Not Including Beverages.

Canyon Kitchen is open seasonally, Wednesday through Sunday nights for dinner (5pm-9pm) from May – October.

For reservations (828) 743-7967

Book Online

Address/Directions:

150 Lonesome Valley Rd Sapphire, NC 28774 We are located 2.5 miles east from Cashiers on Hwy 64 East. Turn left into Lonesome Valley and follow the signs to Canyon Kitchen. *Click to see map below.

Reservations:

Reservations for dinner are suggested. Drinks and light hors d’oeuvres are available at the garden bar without a reservation (weather permitting).

Dress Code:

Mountain casual, no coat or tie required.

Alcohol:

Full bar is available along with an extensive wine selection.

Private Events:

Email Sarah Jennings, Event Director or call (828) 743-7696.

Prices:

$56 – $66 depending on the evening, plus drinks, tax and 18% gratuity.

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

August 19th – Kermit Lynch Wine Dinner


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