MISHIMA RESERVE WAGYU STRIPLOIN*, ELK LOIN*, ROASTED BONE MARROW, CHOICE OF TWO SIDES AND TWO SAUCES
CHOPHOUSE MENU
Choice of one of our house-made sauces: TARRAGON BERNAISE, HORSERADISH CREAM, HOUSE STEAK SAUCE, BOURBON DEMI-GLACE, BLACKBERRY JUS, APPLE BRANDY JUS. All cuts are finished with Garlic & Herb Butter, Additional sauces, $2.50 each
DELMONICO BEEF RIBEYE* | ILLINOIS
16oz.$76.00
BISON TENDERLOIN* | LEICESTER, NC
7oz.$75.00
ELK LOIN* | NEW ZEALAND
8oz.$63.00
HERN CRUSTED LAMB* | NEW ZEALAND
8oz.$62.00
IBERIAN PORK TOMAHAWK * | PENNSYLVANIA
16OZ.$55.00
APPLE BRANDY BONE-IN KC STRIP* | WILKSBORO, NC
18oz.$110.00
FILET MIGNON* | ILLINOIS
7oz.$72.00
SIDES
YUKON MASHED POTATOES
$16.00
GARLIC HERB BUTTER, BACON LARDON, CRISP SHALLOT
TRUFFLE FRIES
$14.00
PARMESAN, CHIVES, CARAMELIZED ONION AIOLI
SORGHUM GLAZED CARROTS
$13.00
MUDDY POND SORGHUM, FINES HERBS
BRAISED NC COLLARDS
$13.00
BENTON'S BACON, GARLIC, POT LIKKER
CRISPY BRUSSELS SPROUT
$13.00
PARMESAN CHEESE, TALLOW AIOLI, GARLIC BREADCRUMBS
BAVARIAN CABBAGE
$13.00
FIRE ROASTED APPLE, CARAWAY, DRIED CARROT
ENHANCEMENTS
CRAB OSCAR
MKT$18.00
SEARED SCALLOPS
$19.00
ROASTED MUSHROOMS
$13.00
FOIE GRAS
MKT$22.00
ROAST BONE MARROW
$19.00
HERB BUTTER SHRIMP
$15.00
*ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
WHITE WINE, PAMA, GINGER, SIMPLE SYRUP, LEMON JUICE
CARAJILLO
$15.00
ESPRESSO, LICOR 43
*Items may be prepared to your preferred level of doneness. Consuming raw or uncooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk of food-borne illness
*ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
Morning Favorites
Breakfast Bowl
$12.00
GREEK YOGURT, HOUSE MADE GRANOLA, BANANA, FRESH BERRIES, LOCAL HONEY
*Items may be served raw or undercooked or contain raw or undercooked ingredient. Consuming raw or undercooked meats, poultry, shellfish, or eggs may contribute to your risk of food borne illness
Soup & Salad
Heirloom Pumpkin Bisque
TOASTED PUMPKIN SEEDS, MULLING SPICED CREAM
Beet & Apple Salad
MIX GREENS, GOAT CHEESE, DRIED CRANBERRIES, APPLE CIDER VINAIGRETTE
Entrées & Sides
Sage Rubbed Turkey Breast & Turkey Gravy
Orange Cranberry Relish
Confit Turkey Leg
Green Bean Casserole
Whipped Potato
Dried Fruit Cornbread Stuffing
Dessert
Pecan Pie
First Course
Choice of:
Heirloom Pumpkin Bisque
Spiced Apple Relish, Mulling Spice Crema
Beet & Apple Salad
Local Greens, Roasted Beets, WC Local Apples, Dried Cranberry, Whipped Local Goat's Cheese, Pumpkin Seed Brittle, Apple Cider Vinaigrette
Roasted Pear and Butternut Salad
Local Kale, Braised Pears, Candied Pecans, Local Blue Cheese, Vanilla Pear Dressing
Second Course
Choice of:
Braised Pork Cheek
Farm & Sparrow Parmesan Grits, Quick Pickled Red Cabbage Slaw, Ham Hock Jus
Marinated Seafood Salad
Shrimp, Calamari, Scallops, Shaved Bell Peppers, Red Onions, Arugula, Cilantro-Lime Dressing
*Items may be prepared to your preferred level of doneness. Consuming raw or uncooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk of food-borne illness
Amuse Bouche
ROASTED CAULIFLOWER & KING CRAB BISQUE
Tarragon Tullie
First Course
Choice of:
WINTER CHOP SALAD*
Brussels, Squash, Radicchio, Local Baby Kale, Walnuts, Pomegranate, Blood Oranges, Local Feta, Spiced Pumpkin Seed, Blood Orange Cintronette
POACHED PEAR SALAD*
Port Wine Poached Bosc Pear, Belgian Endive, Baby Spinach, Asher Blue Cheese, Candied Pecans, Champagne Vinaigrette
Second Course
Duo:
SEARED SCALLOPS*
Fine Herbs & Sparrow Grits, Sweet Grass Tomme Cheese
BRAISED PORK CHEEK
Local Shitake Fricassee, Salsify, Green Pea, Smoked Hock Cream Sauce, Pecorino Cheese
Entrée
Choice of:
FILET MIGNON*
Whipped Potatoes, Herb Roasted Asparagus, Horseradish Cream
ROASTED HALIBUT
Tomato, Cucumber, Olive & Dill Relish, Crisp Potato, Herb Vinaigrette
DUCK BREAST
Confit Leg, Roasted Brussels-Parsnip-Carrot Hash, Dried Fruit Duck Jus
Dessert
Duo:
EGGNOG PANNA COTTA
Cranberry Orange Compote
WARM STICKY TOFFEE PUDDING
Vanilla Bean Ice Cream
We source our produce, meat, poultry and fish from gardens, farms, ranches and fisheries guided by principles of sustainability. *Items may be prepared to your preferred level of doneness. Consuming raw or uncooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk of food-borne illness.
Amuse-Bouche
TRUFFLED CELERY ROOT VICHYSSOISE
First Course
Duo:
OYSTER ROCKERFELLER**
Anise spiked spinach, Mother AVL Crumb
BUTTERNUT AGNOLOTTI
Hand Rolled Spinach Pasta, Sunchokes, Pancetta, Sage Cream
Brown Butter, Streusel, Butter Pecan Ice Cream, Drunken Raisin
Grande Finale
INTO THE LOOKING GLASS CREAMERY
Assorted Cheeses from local Creamery, Accompaniments
We source our produce, meat, poultry and fish from gardens, farms, ranches and fisheries guided by principles of sustainability. **Items may be prepared to your preferred level of doneness. Consuming raw or uncooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk of food-borne illness.
*ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
Where refined steakhouse traditions meet locally sourced, game-driven cuisine in the heart of Biltmore Village. Discover a reimagined culinary experience defined by immersive moments, artful design, and a deep-rooted connection to Asheville. Our distinctive menu and restaurant proudly features the work of local purveyors and artisans — bringing the spirit of Asheville, NC, to every dining experience.
HOURS OF OPERATION
Breakfast: Daily, 6:30 am - 11:00 am
Brunch: Daily, 11:00 am - 2:30 pm
Dinner: Daily, 5:00 pm - 10:00 pm
Lounge: Daily, 11:00 am - 12:00 am