Sweet lobster, jumbo prawns, oysters, king crab, preserved lemon mignonette, tabasco 2, 4, 6 or more. Per person, minimum of 2.
House made cocktail sauce, lemons for squeezing, mignonette, half dozen & one dozen.
Beef tenderloin, quail egg yolk, horseradish aioli, grain mustard, capers.
Roasted pear compote, cider gastrique, cranberries, candied pecans, chocolate.
White wine, spanish chorizo, rosemary, lemon zest, grilled ciabatta.
Wild salmon, sea salt capers, egg, creme fraiche, chive, caviar.
Sherry roasted, toasted sourdough, triple cheese crust, garden herbs.
Maine lobster, sea salt puff pastry, sweet sherry, fresh cream.
Baby romaine, sourdough croutons, white anchovies, garlic emulsion, shaved parmesan.
Taste 100 years of history created in 1896 in nyccrisp apple, candied walnuts, grapes, classic waldorf dressing.
Potato blini, crisp pancetta, forest mushrooms, veal stock reduction.
Marcona almonds, brussels sprouts, vanilla roasted squash, brown butter.
Celery root, sweet potato, rutabaga, wild mushroom, garlicky spinach.
Red wine braised beef cheek, parsnip fondue, jardinere root vegetables, natural reduction.
Sweet roasted lobster, lobster jus, romenesco, sage béchamel brulee.
Heirloom beans, foie gras, duck sausage, bacon lardons, tuscan kale.
Beef tenderloin, puff pastry, foie gras, duxelles, classic sauce hollandaise.
Filet of beef, blue cheese au gratin potatoes, buttered root vegetables, broccoli rabe.
Chocolate frangipan, grand marnier apricot mousse, bittersweet ganache, apricot honey coulis, toasted macadamia nut ice cream.
Banana cake, vanilla bourbon ice cream, caramelized bananas, cinnamon churro, bourbon caramel sauce.
Thin chocolate wafers, caramel almond cake, dark chocolate creme, crunchy caramel.
Dark chocolate custard, chocolate nutella truffle, candied hazelnuts.
Almond sponge, roasted pistachio ice cream, vanilla bean ice cream, torched meringue.
Celery leaf, candied walnut, apple jam, olive oil crisp crostini.
A study in souffles - since 1929, choice of dark chocolate, grand marnier, seasonal, sauce anglaise.
A lavish brunch buffet features breakfast favorites, house-made pastries and breads, fruit and cheese and salads.
Smoked prime rib, red onion jam, bone marrow, soft poached egg, celery hollandaise.
Jelly donut, house made donut, quince curd, cinnamon-sugar dust.
Butter pecan, bourbon butter, glazed persimmons, maple syrup.
Local goat cheese, confit chicken, melted leeks, sea salt crust.
Beer battered grouper, truffled potato chips, parmesan, rosemary-lemon aioli.
Braised pork shank, roasted tomato grits, shaved romanesco, herb jus.
Stewed fresh lentils, pearl onions, shaved manchego, cumin, roasted pepper broth.
Orange, grapefruit, apple, cranberry, pineapple.
Menu for Biltmore Grill & Patio provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.