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

Masa Dumplings
Chorizo, Chihuahua Cheese, Mayole, Roasted Red Pepper Jam

Hot Oyster Tacos
 Spiced Tortilla, Bread & Butter Tomatillo Relish, Avocado Crema, Micro Cilantro, Shaved Shallots

Foie Gras Panna Cotta, Pickled Rhubarb, Fermented Green Strawberries, Purslane

Raceway Lettuces
 Marinated Squash, Goat Cheese Fritters, Crushed Blackberry Vinaigrette, Crispy Garlic Scapes


II

Fried Grouper
Guinea Flint Polenta, Seared Broccoli, Benne Seed, Roasted Poblano Puree

Cannelloni
Corn Pesto, Crab, Shrimp, Tasso “Sunday Gravy”, Frites, Chives

Lady Pea “Risotto”
Preserved Lemon, Mint, Crispy Shiitake Mushrooms

Seared Scallops
Tomato Jam, Whipped Cauliflower, Fermented Green Hot Chile Sauce, Pickled Fennel


III

Grilled Poussin Rouge
Arroz Verde, Curtido, Guajillo – Cilantro Butter

Roasted Pork Loin
Squash Casserole, CK Kraut, Marinated Kale, Beer Mustard Seed Jus

Brasstown Beef Coulotte
Street Corn, Crispy Potatoes, Roasted Tomatillo Sauce


IV

Key Lime Tart
Pretzel Crust, Blueberry Sorbet, Lime Meringue Kisses, Vanilla Bean Chantilly,
Strawberry Rhubarb Gel

Almond Pound Cake
Peach Mousse, Bourbon Gastrique, Crystalized Ginger, Caramel Macaron, Cinnamon Ice Cream

Spicy Chocolate Bar
Ancho Chocolate Popcorn, Roast Corn Cremeux, Candied Jalapeño, Horchata Sorbet

Waypoint Creamery Calyroad Cheese
Garden Carrot Puree, Vanilla Miso, Hazelnut, Compressed Carrot,
Blueberries, Lavash Cracker

 

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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