Title Image

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

 

Mains


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

 

Veggies

 

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

 

Desserts


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
Wednesday-Sunday
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

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 required.

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:

A la Carte pricing

Corkage Fee:

$40 corkage fee per 750mL

For more information

please call (828) 743-7967


Sign up for quarterly enewsletter for updates, activities, and new events.