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

Red Snapper Ceviche
Peaches, Poblano Pepper, Shallots, Micro Cilantro, Lime

Smoked Duck Breast
 Peaches, Garden Lettuce, Peanuts

Summer Green Bean Salad
NC Shrimp, Shiso, Ajidulce Peppers, Shrimp Gribiche

Heirloom Tomato and Cucumber Salad
 Basil, Mint, Cucumber Vinegar, GA Olive Oil


II

Charred NC Eggplant
Sunflower Shoots, Tahini, eCilantro, Toasted Pepitas, Yogurt

Crab Ravioli
CK Pasta Filled with Alabama Jumbo Lump Crab Meat,
Spiced Cracker Crumbs, Lemon Thyme

Tomato Pie
Herb Salad, Sherry Vinegar Gastrique

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

 


III

Chili Rubbed Poussin Rouge
Arroz Verde, Curtido, Guajillo – Cilantro Butter

Al Pastor Pork Tenderloin
Tomatillos, Masa Spätzle, Lobster Mushrooms, Cabbage, Mole Verde

Brasstown Ribeye
Sweet and Hot Pepper Jam, Fingerling Potatoes, Summer Squash Salad


IV

Dolce De Leche Cake
Wolf Creek Apples, Raspberry Macaroon, Caramel Ganache, Apple Sherbert

Brown Sugar Pie
Sweet Potato, Peaches, Spiced Pecans, Toasted Marshmallow Ice Cream

Yogurt Parfait
Chocolate Fluff Cake, Peach Sorbet, Citrus Salad, Hazelnut Brittle

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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