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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

Bekah’s Bay, NC Oysters                                                                                                 18

Baby Spinach and Caramelized Fennel, Clemson Blue Cheese Fondue

Benton’s Breadcrumbs, CK Hot Sauce 


Kung Pao Quail                                                                                                                16

Flash Fried Quail Breast Medallions, Kentucky Bluegrass Soy Sauce

Crispy Rice Noodles, Toasted Sesame Seeds, Crushed Peanuts, Scallion  


Artesian Charcuterie and Southeastern Cheeses                                                        22

Goat Lady Dairy Snow Camp, Clemson Blue

Thomasville Tomme Cheese, Spotted Trotter Beef Pepperoni, Bentons Country Ham

North County Fino Salami, Desha Lomo, CK Pickles and Lusty Monk Mustard, Crostinis


Pimento Deviled Eggs                                                                                                       9

Garden Chives, Pork Rind Panko, Spicy Pickled Okra, CK Hot Sauce


Soups & Salads

Roasted Butternut Squash Bisque                                                                                  8

Toasted Pumpkin Seeds, Walnut Oil


Apple Arugula Salad                                                                                                         9

Baby Arugula, Shaved Orchard Apples, Dark Cove Goat Cheese

Spiced GA Pecans, Honey Lemon Thyme Vinaigrette


Smoked Trout and Baby Kale Caesar                                                                            12

Flash Fried Capers, Pickled Red Onion

Parmesan Cheese Croutons, Roasted Garlic Caesar Dressing


Roasted Carrot & Beet Salad                                                                                          11

Toasted Cumin, Cotija Cheese, CK Cilantro and Parsley

Toasted Coriander and Carrot Top Chimichurri



Bacon Wrapped Heritage Pork Tenderloin                                                                   35

Chipotle Sweet Potato Puree, Agrodolce Sauce

Micro Cilantro

Pan Seared Sunburst Trout                                                                                           36

Shaved Brussels with Benton’s Bacon Lardons

Shaved Fennel with Preserved Lemon, Whole Grain Mustard Sauce


Fried Joyce Farms Chicken Breast                                                                              30

Braised Collards with Benton’s Bacon, Dark Cove Goat Cheese Stone Ground Grits

Pepper Vinegar Emulsion


Pan Seared Lane Snapper                                                                                            38

Jumbo Lump Crab and Andouille Sausage Risotto

Confit Cherry Tomatoes, Crispy Okra


Braised Brasstown Beef Short Ribs                                                                           34

Truffled Acorn Squash Puree, Roasted Butternut Squash

Braise Reduction, Pumpkin Seed Gremolata


*Cast Iron Seared Filet Mignon                                                                                   38

Whipped Yukon Gold Potatoes with Melted Leeks

Marinated Heirloom Cherry Tomatoes, Sorghum Butter Drizzle



Country Style Potatoes                                                                                                 8 

Flash Fried Fingerlings, Benton’s Country Ham

Crispy Sage, Brown Butter Powder


Green Bean Amandine                                                                                                  8                  

Sautéed Haricot Vert, Minced Garlic

Amaretto Butter, Toasted Almonds


Sautéed Local Butter Beans                                                                                          7 

Shallots, CK Garden Mint, Feta Cheese


Roasted Mushrooms                                                                                                      9 

Shitake, Maitake and Oyster Mushrooms

Sherry Vinegar, Maldon Salt



Mint Chocolate Brownie                                                                                                12

Warm Dark Chocolate Brownie, Mint Chocolate Chip Ice Cream

Dark Chocolate Milk Crumble


Pumpkin Stack Cake                                                                                                      12

Ginger Molasses Cake, Pumpkin Curd, Toasted Meringue

Orange Marmalade, Candied Pepitos


Chai Apple Crispler                                                                                                        12

Warm Apple Cobbler, Streusel

Butter Pecan Ice Cream, Apple Cider Caramel

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.

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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