Bistro On Biltmore Estate

lemon & garlic aioli, grilled bread

three or five cheeses, honey, apricot mostarda, olives, crackers

olive oil, baguette

Estate honey butter, smoked salt

choucroute, sauce anglaise

confit sunchoke, arugula, truffle vinaigrette

house made Estate raised bacon, leek and beer sauce

Marshallberg Farm Osetra Caviar (NC), traditional accoutrements

melted gruyere and provolone

Chef's choice of a seasonal soup

artisanal mix, marinated beets, local whipped chevre, toasted benne, verjus dressing

classic Caesar dressing, focaccia garlic croutons, Parmigiano Reggiano

pole beans, garlic mashed potatoes, red scallion bordelaise

braised whole grains, estate-raised bok choy, lobster nage

root vegetable hash, roasted sunchoke, juniper demi-glace

roasted squash, tender greens, sauce diable

fried potatoes, creamed seasonal greens with gorgonzola

corn sauce, shaved Brussel sprouts, caramelized onions

cauliflower puree, roasted cauliflower, golden raisin

house-made pappardelle pasta, tomatoes, aromatics