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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.

Snacks & Starters

Deviled Eggs                                                                                         8

Spotted Trotter Lomo Ham, Pickled Pepper Paprika, CK Hot Sauce


Pan Fried Quail Breast Medallion                                                                                    16

Dark Cove Goat Cheese Grits, Pickled Peach Gastrique 


Spotted Trotter Charcuterie and Southeastern Cheeses                                   22

Goat Lady Dairy Snow Camp Clemson Blue

Thomasville Tomme Cheese, Southern Smash, Beef Pepperoni

Hot Sopressata Salamis, CK Pickles and Preserves, Kelly’s Crostini


Burrata                                                                                                           16

CK Nasturtium, Chimichurri, Toasted Pistachios, Kelly’s Lavash


Soups & Salads

Georgia Cantaloupe Soup                                                                                              10

Greek Yogurt and Garden Basil


Watermelon Arugula Salad                                                                    10

Baby Arugula, Seedless Watermelon, Feta Cheese

Toasted Almonds, Blueberry Banyuls Vinaigrette


Chilled Iceberg Salad                                                                            11

Baby Arugula, Heirloom Cherry Tomatoes, Marinated Field Peas and Carrots

Candied Bacon, Silver Queen Corn, Ranch Dressing



Freedom Run Farms Lamb Meat Balls                                                                           26

CK Zucchini Fettuccine, Sunday Gravy, Garden Mint

Shaved Parmesan

Sorghum Glazed Brasstown Short Ribs                                                                          32

Creamed Leeks, Confit Cherry Tomatoes, Bordelaise Sauce


Cast Ironed Seared Sunburst Rainbow Trout                                                        36

Sautéed Summer Squash, Benton’s Bacon Butter Beans

Golden Roma “Bisque,” CK Nasturtium


Brined and Roasted Joyce Farms Chicken                                                                 28

West African Peanut Sauce, Roasted Oyster Mushrooms

Aged Balsamic Fig Reduction


Herb Roasted Gulf Black Group                                                                                   40

Sugar Snap Pea, Meadow Creek Appalachian Cheese Risotto

Georgia Olive Oil


*Painted Hills NY Strip Asada                                                                               40

Bourbon Barrel Paprika Rub, Silver Queen Street Corn

Cherry Tomatoes, CK Green Tomato Salsa Verde




Braised Collard Greens                                                                                                 9 

Benton’s Bacon, Benne Seed, Bertie County Peanuts


Anson Mills Hoppin John Salad                                                                     10                   

Marinated Sea Island Red and White Peas, Carolina Gold Rice Peppers

and Onions, Heirloom Cherry Tomatoes, Sherry Vinaigrette


CK Snap Bean Stirfry                                                                                                       7 

Mongolian BBQ Sauce, Shallots, Garlic

Roasted Benne Seed


Fingerling Potatoes Lyonnaise                                                                         8 

Caramelized CK Onions, Pickled Mustard Seeds

Garden Herb Butter



Peachy Pound Cake                                                                                                   12

Griddled Pound Cake, Poached SC Peaches, Dark Cove-

Goat Cheese Cream, Sweet Corn Ice Cream, Blueberry Compote


Peanut Butter S’mores                                                                                      10

Dark Chocolate Cake, Peanut Butter Mousse, Graham Streusel

Toasted Meringue, Grape Gel


Avocado and Coconut Panna Cotta                                                                        14

Basil Shortbread, Watermelon-Lime Sorbet

Mango Blackberry Gastrique

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

Take Out Dinner
5:30 pm to 8:30 pm

reservations & takeout

(828) 743-7967

Book Online

Restaurant Hours

Wednesday – Sunday
Dinner: 5:30 pm – 9:00 pm


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 required.

Dress Code:

Mountain casual, no coat or tie required.


Full bar is available along with an extensive wine selection.

Special Events:

Saturday, October 30th
Wicked Weed Beer Dinner
$70 per person*

Wednesday, November 10th
Veuve Clicquot Champagne Dinner
$175 per person*

*excluding service charge and tax, email for reservations

Private Events:

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


A la Carte pricing

Corkage Fee:

$40 corkage fee per 750mL

For more information

please call (828) 743-7967

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