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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 Thomas Goodson 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.

Flounder Crudo
Saturn Grape Vinaigrette, Scuppernongs, Concords, Sunchoke Chips, Tarragon  

Joyce Farms Chicken Scrapple
Soft Boiled Quail Egg, Benton’s Country Ham, CK Rosemary Sorghum Syrup, CK Sage Flowers 

Smoked Turkey Tortilla Soup
Black Eyed Peas, Poblano Avocado Puree, Masa Dumpling, Sweet Potato Chips, Corn, Cotija 

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

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

 Duck Boudin 
Blue Jarrahdale Squash Puree, Ck Apple Chow Chow

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

 Grilled Barley – Miso Short Ribs
Charred Treviso, Fall Squash Pavè, Cuisson 

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

Sweet Potato Pie
Carringer Farm Sweet Potato, Sage and Cayenne Crust, Candied Bacon, Warm Meringue, Pepita Butter,
 Compressed Pear, Maple Hazelnut Ice Cream

Apple Foster Cheesecake
 Almond Crust, Caramelized CK Apple, Pecan Praline Crunch, Rum Granita 

 Twix Bar Cake
Shortbread Cake, Spiced Chocolate Mousse, Candy Crack, Orange Caramel, Cranberry Sorbet 

 Goat Lady Dairy Lindale Cheese  
Gouda Cheese, Duck Fat Walnuts, House Made Concord Grape JellyButter Toast 


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 13 – October 31.

For reservations
(828) 743-7967

Book Online


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 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.


Full bar is available along with an extensive wine selection.

Private Events:

Email Sarah Jennings, Event Director or call (828) 743-7696.


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

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

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

For more information call 828-743-7967

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