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.  Since that time, Adam and the Canyon Kitchen culinary team have been recognized for their outstanding work and participated in prestigious culinary events, including a return appearance at the James Beard House 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.

Thursday, September 21st,  and Friday, September 22nd 

The menu may change due to availability, quality and the whim of the chef.  


Gather Yourself
Fermented Hillside Apples, Muscadine, Georgia Olive Oil
Sea Salt, Citrus Burst, Honey Roasted Seeds


Quail Salad Situation
Turkey Fryer Quail, Farro Verde Stuffing, Coriander Yogurt, Thinned Carrots
Ramp Vinegar, Lambs Tongue Lettuce, Petite Herbs, Fennel Blooms


Batali Beet Down
Beet Pasta, Bertie County Peanuts, Picked Thyme
Apple Brown Butter Sauce, Reggiano


Triple Downtown
Triple Tail Snapper, Oyster Leek Maitake Gratin
Roasted Potatoes, Saffron Sabayon


Flying Tomahawks
Tomahawk Pork Chop, Beer Brine, Benton Bacon Grits
Pickled Red Cabbage, Pear Butter, CK Okra


Feelin’ a little Moroccan’
Lamb Loin, Merguez Rub, Caramelized Apples
Lemon Chutney, Spiced Squash, Greens


Fall is in the Air
Spice Cake Layered with Roasted Apple Filling & Vanilla American Butter Cream
Honey Comb Candy, Toasted Oat Creme Anglaise, Orange Cream Ice Cream


“They’re Like Tiny Little Fried Biscuits”
Biscuit Beignet, Hillside Caramel Apple, Candied Walnuts
Bourbon Gastrique, Cherokee Rose Cheese, Dolce de Leche Ice Cream


Sundae Parfait
Peanut Buster Parfait Layered Cake
Chocolate Sauce, Caramel Cream, Honey Comb Candy
Blistered Peanuts, Vanilla Ice Cream



Dinner $68

Plus 20% Service Charge 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


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 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.


Full bar is available along with an extensive wine selection.

Private Events:

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


$68 for 4 courses, plus drinks, tax and 20% gratuity.

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

September 2017 – Chef Takeover Wednesdays – TBD

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