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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 To-Go Menu

Canyon Kitchen is currently closed for dine in but offering take out.

Thursday – Saturday
Lunch 11:00 AM – 2:00 PM
Dinner 5:00 PM – 8:00 PM

Sunday Supper

Canyon Kitchen will be closed to the public Sunday, May 24th for Memorial Day observance.

5:00 PM – 8:00 PM

CK TO GO May 21 – 23 Lunch Menu

Black Eyed Pea Hummus, Cornmeal Flatbread, CK Pickles
Macaroni Salad, Spring Vegetables, Greens, Red Wine Vinaigrette
Black Oat Biscuit, CK Breakfast Sausage & Potato Croquette, Strawberry -Ramp Jam


Each “Sandwich” comes with the choice of Sweet Potato Fries or French Fries

Lamb Burger, Harissa Mayonnaise, Feta Crema, Israeli Pickles, Falafel Waffle Bun
Smoked Sunburst Trout Lettuce Wrap, Pickled Ramp Tartar, Crispy Shallots, Oven Dried Tomato
CK Buffalo Chicken Sandwich, Blue Cheese Aioli, CK Pickles, Shaved Iceberg, Tomatoes


Strawberry Pie
Chocolate Pot De Creme Mason Jars

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.

CK TO GO May 21 – 23 Dinner Menu


Dirty Rice Arancini, Gumbo Sauce
Lobster Ravioli, Preserved Lemon Butter Sauce
Warm Kale Salad, Strawberries, Bacon Vinaigrette, Pickled Radishes,
Shaved Yellow Branch Cheese


Shrimp Ramen, CK Noods, Cured Yolk, Pickled Radishes and Shaved Asparagus,
Caramelized Bok Choy
Smoked Brisket, Potato Salad, Baked Sea Island Red Peas, Geechie Boy Mill Cornbread,
White BBQ Sauce
Grilled Joyce Farms Chicken, Spicy Brown Butter-Sorghum Glaze, Sweet Potato Waffle,
Pickled Okra

Strawberry Pie
Chocolate Pot De Creme Mason Jars

Sunday Supper – May 24th

Canyon Kitchen will be closed to the public Sunday, May 24th for Memorial Day observance.

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

For more information call 828-743-7967

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