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

I

Brasstown Beef Tartare
Bel Fiore Raddichio, Quail Egg Yolk, Dandelions, Mushroom “Chicharonnes

Roasted Fall Squash
 GA Pecans, Asian Pears, Smoked Duck Breast, Hickory Oil, Pomegranate Molasses

Garden Beets
Hot Smoked Sunburst Trout, Sunburst Trout Roe, Yogurt

Tuna Tataki
Charred Eggplant, Sunflower Shoots, Tahini, Cilantro, Toasted Pepitas, Yogurt


II

Sunchokes
Crispy, Puree, Roasted, Confit Egg Yolk

Lamb Putanesca
Olives, Saffron Tagliatelle, Parmesan

Oyster Stew
Celery, Leeks, Crispy Polenta

Georgia Quail
NC Grapes, Celery, Spiced GA Walnuts, CK Herb Goddess Dressing, Raceway Lettuces

 


III

Roasted Squab
Brown Butter Grits, Redeye Gravy, Brussels Sprouts  

Ratatouille Braised Pork Osso Bucco
Roasted Spaghetti Squash, Crispy Eggplant

Braised Brasstown Short Ribs
Sweet Potatoes, Arugula, Agro Dulce Jus


IV

Biscuit Beignet
Milk Chocolate, Hazelnut, Carringer Farm Raspberry, Marshmallow Ice Cream

Apple Financier Tartlette
Green Hill Cheese, Walnut, Foster’s Sauce, Brown Butter Ice Cream

Pumpkin Spice Eclair
Pumpkin Cream, Fall Figs, Pawpaw Ice Cream

Kenny’s Farmhouse Kentucky Rose Cheese
Ale Honey Mustard, Pretzel Crostini, Onion Jam

 

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:

 

Dinners Choice Award 2017


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