Canyon Kitchen Daily Menu

Canyon Kitchen Daily Menu

Fresh, seasonal ingredients are at the heart of Chef John Fleer’s culinary philosophy.
As a result, the Canyon Kitchen menu  changes regularly.

Menus Wednesday June 19th – Sunday June 23rd 

Wednesday and Thursday, June 19-20

SNACKS

Berber Pizza with Relish of Local Cherries,  and Sweetgrass Asher Blue Cheese Shaved Benton’s Ham and Spiced Onions
 
Squash Casserole Fritters
 Preserved Lemon Remoulade
 
Salad of Raceway Greens, Grilled Local Peaches and Split Creek Goat Cheese, Honey-Rhubarb Vinaigrette and Spiced Pecans
 
Rosemary and Brown Sugar Cured Lamb Belly, Chickpea and Mint Salad
 Sweet Garlic Puree

 

ENTREE

 
Persillade Seared Sunburst Trout, Red Pepper Pencil Cob Grits and Pinchito Roasted Okra
Celery, Radish, and Trout Tasso Salad

OR

Cherry Brined Heritage Farms Pork Loin, Sweet Potato and Kale Hash
Grilled Asparagus and Roasted Shallots, Barbecue-Cherry Jus
 

 DESSERT 

“Cherry Berry Yum Yum”
Pistachio-Mascarpone Fluff
Sweet & Sour Confiture of Cherries & Berries
Gingersnap Crumb
Dark Chocolate Gooey Cake
Toasted Marshmallow Sherbet & Bruleed Banana
Muddy Pond Sorghum Roasted Peanuts
Whiskey Cocoa Sauce

 

  

Friday, June 21 

Closed for a private event

 

Saturday, June 22

Starter

 
Cope’s Corn Crusted Scallop
Sweet Corn and Basil Pudding
Chow Chow

 

First Course 

Salad of Raceway Greens, Grilled Local Peaches, Split Creek Goat Cheese,Honey-Rhubarb Vinaigrette and Spiced Pecans
OR
Butterbean Spaetzle, Braised and Smoked Mississippi Rabbit, Onion Jam

 

Entrée

Persillade Seared Sunburst Trout, Pencil Cob Red Pepper Grits, Pinchito Roasted Okra
Celery, Radish, and Trout Tasso Salad
OR
 Cherry Brined Heritage Farms Pork Loin, Sweet Potato and Kale Hash, Grilled Asparagus and Roasted Shallots, Barbecue-Cherry Jus
OR
Cast Iron Seared Lamb T-Bone, Sundried Tomato Lamb Sausage
Rosemary wilted Swiss Chard, Lyonnaise Fingerling Potatoes

 

Dessert

“Cherry Berry Yum Yum”
Pistachio-Mascarpone Fluff
Sweet & Sour Confiture of Cherries & Berries
Gingersnap Crumb 

 OR

Dark Chocolate Gooey Cake
Toasted Marshmallow Sherbet & Bruleed Banana
Muddy Pond Sorghum Roasted Peanuts
Whiskey Cocoa Sauce 

 OR

Ginger Ice Cream
Lavender Rhubarb Pickle Sticks
Citrus Honey Caramel
Lavender Honey Bunch Bites
 

Sunday, June 23

 SNACKS

Berber Pizza with Relish of Local Cherries,  and Sweetgrass Asher Blue Cheese Shaved Benton’s Ham and Spiced Onions
 
Squash Casserole Fritters
 Preserved Lemon Remoulade
 
Salad of Raceway Greens, Grilled Local Peaches and Split Creek Goat Cheese, Honey-Rhubarb Vinaigrette and Spiced Pecans
 
Rosemary and Brown Sugar Cured Lamb Belly, Chickpea and Mint Salad
 Sweet Garlic Puree

 

ENTREE

 
Persillade Seared Sunburst Trout, Red Pepper Pencil Cob Grits and Pinchito Roasted Okra
Celery, Radish, and Trout Tasso Salad

 OR

 Cherry Brined Heritage Farms Pork Loin, Sweet Potato and Kale Hash
Grilled Asparagus and Roasted Shallots, Barbecue-Cherry Jus

 

 DESSERT  

“Cherry Berry Yum Yum”
Pistachio-Mascarpone Fluff
Sweet & Sour Confiture of Cherries & Berries
Gingersnap Crumb

  OR

Dark Chocolate Gooey Cake
Toasted Marshmallow Sherbet & Bruleed Banana
Muddy Pond Sorghum Roasted Peanuts
Whiskey Cocoa Sauce

 

 

There will be a $25 corkage fee for any alcohol you bring into Canyon Kitchen.

For Reservations at Canyon Kitchen call (828)743-7967 or book your reservation here.