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 returning chefs Erik Hedlund, Marsh Elliott 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 menu for Wednesday, May 16th, Thursday, May 17th & Friday, May 18th
Canyon Kitchen will be closed on Saturday, May 19th for a private function

 

PULL UP A CHAIR

Pimento Cheese Fry Pie, Green Tomato Relish, Crimson Fermented Chili Flakes, Romesco

 

Soft Shell Crab Relleno, Sea Island Blue Grits, Chorizo, Guajillo Consommé

 

Spring “Collards”, Kale, Baby Turnip Greens, Tatsoi, Mint, Benton’s Bacon Lardons, Warm Apple Cider Vinaigrette

 

Green Garlic-Potato Soup, Green Garlic Beignets, GA Pumpkin Seed Oil


WE’RE JUST GETTING STARTED

Everything Cured Trout, Roasted Garlic Crème Fraiche, Benne Seed, Crispy Trout Skin

 

Ricotta Gnocchi, LA Crawfish, Sweet Peas, Tarragon, Country Ham, Crispy Parmesan

 

Ramps, Potato Aioli, Ramp Top Salsa Verde, Eggs, Sunburst Trout Roe


DINNER BELL

Rabbit Ragout, Spring Vegetables, Geechie Boy Grits, Nettle Pesto, Cured Rabbit Loin

 

Brasstown Beef Tenderloin, Potato Puree, Grilled Mushrooms, Wilted Chard, Blue Cheese Aioli

 

Smoked Duck, Sweet Potato-Confit Hash Cake, Pickled Blueberries, Dandelion Greens and CK Arugula


SUPPER AIN’T SUPPER WITHOUT DESSERT

Chocolate lava tart, white chocolate cream, maple walnuts, caramel creme anglaise, raspberry sorbet

 

Blueberry lassi chouettes with cardamom, lime yogurt, caramelized coconut milk, orange puree, brown butter dust, orange sherbet

 

Strawberry layer cake with cream cheese creameux and roasted strawberry butter cream, rhubarb syrup, chocolate dirt, graham cracker, lemon ice cream

 

Caly Road Waypoint cheese, toasted almond bread, cat mint infused honey, bitter chocolate sauce, carbonated blueberries

 

Roasted strawberry granita, rhubarb syrup, caramelized coconut milk, toasted almonds, carbonated blue berries

 

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, tax and 20% gratuity.

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

May 2018 – Open for the season

Dinners Choice Award 2017


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