Charcuterie Plate 18
Cured Meats, Jams, Pickles, Nuts, Chef Jorden’s Breads
Chapel Hill Danziger Cheese 12
Chex Mix Crostini, Fig Jam, Buttered Pecans
Escarole Salad 12
Candied CK Bacon, Greenhill Brie, Peanuts, Winesap Apples
CK Chowder 12
Potato and Leek Chowder with Crispy Leeks
Charred Brussels Sprouts 10
Thomasville Tomme Cheese, Smoked Squash, Black Garlic Aioli
Carolina Buffalo Tartare 18
Spruce Tip Aioli, Rye Crostini, Herb Salad, Ramps, Puffed Farro
Appalachian Fry Bread 14
24 Month Joyce Farms Ham, Fermented Apple Butter, CK Cottage Cheese, Quince
NC Grass Fed Filet 42
Fall Panzanella Salad, Squash, Blackberries, Focaccia, Buttermilk Pommes Puree
Joyce Farms Fried Chicken 28
Sweet Potato Johnny Cake, Shishito Butter, Muscadine Gastrique, Mustard Greens
Pork Ossobuco 35
Braised Pork Shank, Shaved Brussels Sprouts, Celeriac & Cauliflower Puree, Red Wine Jus
Seared Scallops 30
“Dirty” Grits, House Pickles, Broccoli Rabe
Freekeh Risotto 22
Mushrooms, Scallions, Shallots, White Wine, Walnut & Cashew Spread
Carrot Cake & Cream Cheese Panna Cotta 12
Black Berry Coulis, Milk Crumble and Candied Pecan Ice Cream
Persimmon Swiss Roll 12
Pumpkin Custard, Persimmon Coulis, Pepita Ice Cream
Cookies & Ice Cream 10
House Made Cookies, Vanilla Ice Cream, Chocolate Sauce
Coconut Creme Brulee 12
Caramelized White Chocolate Ganache, Cranberry Orange Granita
Canyon Kitchen is open seasonally, Wednesday through Sunday nights for dinner (5pm-9pm) from May – November.
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.
Reservations for dinner are required. We require that all guests observe our protocols with mandatory face coverings and promote physical distancing in all areas of Canyon Kitchen.
Mountain casual, no coat or tie required.
Full bar is available along with an extensive wine selection.
Email Sarah Jennings, Event Director or call (828) 743-7696.
A la Carte pricing
$50 corkage fee per 750mL
For more information call 828-743-7967