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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.


“Kilt” Lettuce, Benton’s Bacon, Cider Vinegar,
Marinated Beets, Green Garlic-Cornbread Croutons

Mountain Trout Brandade Fritter
Pickled Ramp Tartar Sauce

Pot Likker Dumplin’s Collard Greens, Pot Likker Consommé

Chicken Oyster Sauce Piquant
Crispy Dirty Carolina Gold Rice, Trinity Jam


King Trumpet Mushroom Bonito and Grilled Asparagus
Cured Duck Egg, Ramp Top Goddess, Fermented Spring Carrots

Yellow Zucchini Soup
Charred Spring Onion, Carmelized Buttermilk, Pickled Raddish

Nettle Gnocchi
Braised Hocks, Crispy Carolina Romano, Smoked Hock Jus



Lamb Ragout
Carrot Agnolotti, Spring Peas, Herbs from the CK Garden

Brasstown NC Ribeye
Grilled CK Garden Onions, King Oyster Mushroom Etouffee, Pommes Anna

Seared Grouper
Guinea Flint Polenta,Stewed Summer Tomatoes, Compressed Sunburst Squash


Pineapple Cake
Milk crumble, caramel jam, coffee and sweet milk sauce, spiced pineapple sherbet

Lemon Souffle Tart
Rosemary crust, carbonated blueberries, sweet pickled rhubarb, lavender lemonade reduction,
champagne and strawberry sorbet

Mississippi Mud Parfait
Baked chocolate ganache, toasted marshmallow mousse, vanilla meringues, bourbon gel, butter pecan ice cream

Caly Road Creamery’s Hildebrand Tomme,
Fresh baked farmer’s roll, roasted strawberries, pickled rhubarb, honey mustard


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


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:

Tuesday, June 18
‘Lost & Found’ Wine Dinner with Master Sommelier, Geoff Kruth MS

Friday, June 28
Annual Guy Davis Wine Soiree
Dinner, dancing and drinks with Sonoma Wine producer Guy Davis

For Reservations click link or call 828-743-7967

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