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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

 

SC Quail Pops                                                                                                         14

Kentucky Soy, Puffed Rice, Benne, Scallion  

 

Spotted Trotter Charcuterie and Southeastern Cheeses                                   22

Goat Lady Dairy Snow Camp Sequatchie Cove Shakerag Blue

and Chapel Hill Calvander Cheeses, Spotted Trotter Southern Smash

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

 

Chilled SC Peach and Gold Tomato Bisque                                                         10

Whipped Dark Cove Goat Cheese, Basil Oil, Garden Dill

 

Basil Caesar Salad                                                                                                     8

Romaine Hearts, Georgia Olive Oil Tomatoes

Smoked Sunburst Trout, Parmesan Reggiano

Halloumi Cheese Croutons

 

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



Sorghum Glazed Short Ribs                                                                                    32

Smoked Sweet Potato Puree, Toasted Benne Seeds

Cheerwine Demi

 

Sunburst Rainbow Trout                                                                                     36

Cast Iron Seared, Sautéed Silver Queen Corn and Gnocchi Parisienne

Garden Herbs, Basil Pistou, Cherry Tomatoes

 

Brined and Roasted Joyce Farms Chicken                                                                 28

Sorghum Sweet Potato Puree

Bread and Butter Green Tomato Relish

 

Pan Seared Alaskan Halibut                                                                                    39

Creamed Corn Grits, Sautéed CK Sugar Snaps

Georgia Olive Oil

 

*Cast Iron Seared Brasstown Strip Steak                                                                  40

Cherokee Purple Tomato Jam, Bourbon Barrel

Worcestershire Butter

 

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

 

Roasted Baby Turnips                                                                                                        7 

Za’atar Spice

 

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

Balsamic Glaze

 

Peanut Butter S’mores                                                                                      14

Dark Chocolate Cake, Peanut Butter Mousse, Graham Streusel

Toasted Meringue, Grape Gel

 

Beet and Yogurt Panna Cotta                                                                                   14

Orange Sorbet, Whey Caramel, Pistachio Cake

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


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