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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 White Wonder Cucumbers, Fried Black Pepper Cornbread, Buttermilk Herb Dressing, Coriander Oil 

 Crispy Heritage Pork Belly
Seared Nectarines, Buttermilk-Corn Puree, Shiso 

Silver Queen Corn & Crab Fritter
Salsa Verde, Cotija, Cilantro 

Heirloom Eggplant
Eggplant- Miso Puree, Pickled Eggplant, Crispy Eggplant 

Roasted Pisgah Acorn Squash Ras El Hanout
Shaved Asian Pears, Hot Smoked Pork Tenderloin, Brown Butter Miso Vinaigrette, Nasturtium  

Heirloom Tomato – Masa Pie 
Whipped Ricotta, Tomato Powder, Herb Salad 

Seared Joyce Farms Duck Breast 
Duck Confit-Pea Panisse, Pickled Plums, Grilled Shishito Peppers, Pepper Jus 

 Roasted Lamb 
Jefferson Scarlett Rice Yogurt, Curried Coconut Milk- Tomato Stew, Charred Heirloom Cherry Tomatoes,
Curried Lemon Chermoula, Squash Escabeche 

 Seared Sunburst Trout
Crispy Carringer Farms Potatoes, Kale, Mustard Vinaigrette, Anchovy Chimichurri, 
Marinated Chanterelles, Trout Roe

Sour Dough Chocolate Cake
Lemon Marmalade, Whipped Ruby Chocolate Ganache, Matcha Ice Cream, Pistachio Dust

Peach Pie
 Candied Almonds and Ginger, Anise Hissop, Bourbon & Caramel Swirl Ice Cream, Peach Essence 

 Blueberry Pavlova
House Made Vanilla Yogurt, Seed and Honey Granola, Hibiscus Sweet Tea Gel, Blueberry Sorbet 

 Sequachie Cove Nickajack  
House-Made Saltine Cracker, Fresh Figs, Spiced Pepitas, Fig Jam  

Dinner $68

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

 

View Menu Archives

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

For reservations
(828) 743-7967

Book Online

Purchase a Gift Certificate

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
Collaborative wine dinner with Chef Linton Hopkins

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

For more information call 828-743-7967

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