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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.

canyon kitchen's chef ken naron

About Chef Ken Naron

Chef Ken Naron continues in the Canyon Kitchen tradition of focusing on fresh, seasonal, locally sourced produce, meats and poultry. Originally from West Monroe, Louisiana, Ken is a 1999 graduate of the California Culinary Academy and brings nearly 20 years of culinary experience to Canyon Kitchen. Naron’s professional experience includes working as a founding member of the culinary team for Chef Gary Danko at Restaurant Gary Danko, a Relais-Chateau, Five Star, Five Diamond, Michelin Star property in San Francisco and positions under such notable chefs as Tom Wolfe and John Besh. Ken is pleased to serve alongside chefs Erik Hedlund and pastry chef Jorden Cruley.

Canyon Kitchen Daily Menu

Fresh, seasonal ingredients are at the heart of Canyon Kitchen’s culinary philosophy. As a result, the menu changes regularly or due to availability, quality, or the whim of the chef.

The Chef suggests you choose one selection from each of the four categories of the menu.


Heirloom Tomato Salad
Pickled Diva Cucumbers, NC Lettuce, Crispy Shaved Okra, Tomato “Caesar” Dressing, Carolina Romano 

Roasted Butternut Squash Soup
Crispy Spaghetti Squash, Cider Gastrique, Garden Herbs 

 Caringer Farms Sweet Potato Pirogues
Lindale – Brown Butter Crumble, Burnt Onion Sauce 


Braised Carolina Bison Oxtail
Blue Barley Fazzoletti, Sweet and Salty Pears, Chestnuts 

Shaved Beet Salad
Baby Kale, Goat Lady Chevre, Asian Pear Vinaigrette, Toasted Pumpkin Seed Granola 

 Duck Boudin 
Tetsu Squash Puree, Ck Apple Chow Chow


Braised Heritage Pork Collar
Black Oat Spaetzle, Braised Cabbage, Beer Mustard Jus 

 Seared Brasstown NY Strip
Harissa PotatoesCK Herb Yogurt, Shishito Tabbouleh  

Seared Snapper
Sour Corn, Smoked Cauliflower Puree, Shaved Radishes, Middlin Cakes, Heirloom Tomato – Shiso Sauce
 


 Chocolate Swiss Roll
Dark Chocolate Glaze, Milk Crumble, Toasted Hazelnut, Salted Lemon Sorbet

Baba Au Bourbon
 CK Apples Roasted with Fennel, Whipped Crème Fraiche, Brown Sugar Caramel, Apple Sherbet  

 Peanut Butter Soufflé Tart
Muscadine Jelly, Marshmallow Fluff, Redskin Peanut Brittle, Toasted Ice Cream 

 Goat Lady Dairy Lindale Cheese  
House-Made Saltine CrackerMuscadines, Spiced PepitasApple Butter 


Dinner $68

Plus 20% Service Charge And Tax, Not Including Beverages.

 

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

For reservations
(828) 743-7967

Book Online

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 suggested. Drinks and light hors d’oeuvres are available at the garden bar without a reservation (weather permitting).

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:

$68 for 4 courses, plus drinks, 20% gratuity and tax.

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

Friday, November 8
Highlands Food & Wine
“Spanish Darlings” wine dinner with Aviva Vino

Thursday, April 23, 2020
Dinner at the James Beard House, NYC

For more information call 828-743-7967


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