Library Lounge At Biltmore Inn

Traditional buffalo or Korean BBQ, celery and blue cheese dressing.

3 graces chevre, roasted tomatoes, garlic and pita.

Truffle salt, parmesan and roasted garlic aioli.

Chef's seasonal choice of cow, goat, and blue cheeses with almonds & seasonal accompaniments

Cocktail sauce and lemon wedge.

A selection of four artisanal sausages and whole cut meats, lusty monk mustard, seasonal pickled vegetables.

Lusty monk mustard and smoked Gouda fondue.

Turnip, carrot, fennel, cherry tomato, sea island red peas, pickled red onion and sage butter.

Petite vegetables, fried chickpeas, chive oil and pita.

Gruyere and croutons.

Roasted acorn squash, beet-yogurt sauce, candied nuts and seeds, bread and butter beets, apple, fried parsnip, feta and tahini dressing.

Grilled chicken breast, bacon, Gorgonzola, tomatoes, cornbread croutons egg and creamy herb dressing.

Cucumber, tomato, carrot, red onion and champagne vinaigrette.

Pit ham, creme de brie, provolone, cranberry-onion jam and arugula.

Apples, mayonnaise, lusty monk mustard and fresh herbs.

2 smashed patties, house made roll, house pickles, lettuce, tomato, bacon and choice of cheese.

Cajun remoulade, bibb lettuce, tomato and brioche.

Herb turkey, bacon, tomato, bibb lettuce, roasted red pepper-boursin aioli and toasted sourdough.

Smoked portobello, sliced mozzarella, arugula pesto, tomato jam, bean sprouts and ciabatta.

House made rye, braised short rib, tickler cheddar, tomato and tobacco onion.