The Bistro - Biltmore Estate Service List

Dinner

• Starters

  • Estate Raised Carpaccio*

    lemon & garlic aioli, grilled bread

    $18.00

  • Artisan Cheese Plate

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

    	$19.00
    	$26.00

  • Marinated and Grilled Mixed Olives

    olive oil, baguette

    $12.00

  • Trio of Artisanal Bread

    Estate honey butter, smoked salt

    $9.00

  • Estate Raised Pork Belly

    choucroute, sauce anglaise

    $16.00

  • Warm Mushroom Salad

    confit sunchoke, arugula, truffle vinaigrette

    $16.00

  • P.E.I Mussels

    house made Estate raised bacon, leek and beer sauce

    $16.00

  • Caviar Service

    Marshallberg Farm Osetra Caviar (NC), traditional accoutrements

    $95.00

• Soups & Salads

  salad addition – salmon* $13, chicken $7

  • French Onion Soup

    melted gruyere and provolone

    $14.00

  • Soup du Jour

    Chef's choice of a seasonal soup

    $12.00

  • Artisan Lettuces

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

    $14.00

  • Caesar Salad**

    classic Caesar dressing, focaccia garlic croutons, Parmigiano Reggiano

    $14.00

• Entrees

  • Filet Mignon*

    pole beans, garlic mashed potatoes, red scallion bordelaise

    $58.00

  • Sorrell's Creek Trout

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

    $37.00

  • Wild Venison Loin*

    root vegetable hash, roasted sunchoke, juniper demi-glace

    $69.00

  • Chorizo Stuffed Chicken Breast

    roasted squash, tender greens, sauce diable

    $39.00

  • Grilled Ribeye*

    fried potatoes, creamed seasonal greens with gorgonzola

    $56.00

  • Vegan House-Made Rigatoni

    corn sauce, shaved Brussel sprouts, caramelized onions

    $34.00

  • N.C. Freshwater Drumfish

    cauliflower puree, roasted cauliflower, golden raisin

    $38.00

  • Estate-Raised Lamb Ragu

    house-made pappardelle pasta, tomatoes, aromatics

    $42.00

Valentine's Day

• Appetizer

  • House Cured Salmon

    brown butter & sage sauce

  • Estate Raised Pork Belly

    choucroute, sauce anglaise, pickled peppers

  • English Pea Ravioli

    braised morels, white pork & mushroom sauce

  • Oysters on the Half Shell

    grapefruit mignonette, espuma

  • Estate Raised Beef Carpaccio*

    horseradish cream, watercress

  • Estate Grown Lettuces

    compressed strawberries, whipped goat cheese, verjus vinaigrette, toasted benne

• Entree

  • Estate Raised Filet Mignon a la Rossini

    marrow fat crouton, foie gras, madeira jus, haricot vert

  • House-Made Rigatoni

    roasted squash, caramelized fennel, Pomodorro sauce

  • Lobster Thermidor

    Cognac, gruyere, wild rice pilaf

  • Rack of Lamb*

    potato fondant, pea puree, mint gel, natural jus

  • Halibut a la Plancha

    crushed new potatoes, sautéed kale, lobster nage, fried sea beans

  • 60 Day Dry Aged Estate Raised Ribeye (For Two)*

    sweet potato puree, roasted Brussels sprouts, house steak sauce

• Dessert

  • Chocolate Strawberry Tart

    chocolate ganache, strawberry gelee, Chantilly cream, fresh local strawberries

  • Caramel Mousse Bombe

    flourless chocolate cake, chocolate mirror glaze