Visit Biltmore - Estate Dining - The Dining Room

The Dining Room

The Dining Room at the Inn on Biltmore Estate captures the essence of fine dining in the tradition of the Vanderbilts' more formal entertaining. Collared shirts and slacks suggested for men; dresses, skirts, or dress pants and blouses suggested for women. Below is a sampling of the nightly selection.

Dinner : Childrens Menu

Dinner Menu

Chef Specialties

*American Spoonbill Caviar Service: 1 oz Serving with Traditional Condiments, Blinis, Toast Points
*Cheese Course: A Selection of Regional & International Cheeses Presented Tableside

Small Plates

Prawn Cocktail: Atomic Red Horseradish, Blood Orange Salad
Sesame Crusted Tuna Sashimi: Pineapple, Warm Yuzu Dressing
Fennel Crusted Bison Carpaccio: Watercress, Caperberries, Truffle Mayonnaise
Truffle Dusted Scallop: Smoked Bacon & Mascarpone Polenta, Red Verjus

Soup & Salads

She Crab Soup: Smoked Salmon & Crab Ravioli, Caviar, Fleur de Sel
Estate Greens: White Asparagus, Radish, Pignoli Brittle, Black Pepper Honey Vinaigrette
Watercress & Arugula: Duck Proscuitto, Blueberry, Goat Cheese Boulettes, Blush Vinaigrette
Smoked Bleu Cheese & Fig: Great Hill Bleu, Marcona Almonds, Spring Greens, Tangerine Vinaigrette

Pasta

Available as Small Plate or Entrée

Goat Cheese Agnolotti: Handmade Pasta, Chorizo "Bolognese", Cauliflower Foam
Maine Lobster Gnocchi: Mango Butter, Sweet Garden Basil
Vialone Nano Risotto: Hazelnut Crusted Soft Shell Crab, Spring Asparagus, Smoked Bacon

Fish & Shellfish

Pan Roasted Halibut: Scallop Dumplings, Cioppino Broth, Petite Vegetables, Parsley Aioli
Sunburst Farms Red Trout: Baby Potatoes, Duck Confit, Creamed Savoy Cabbage, Pommery Vinaigrette
Bronzini Sea Bass: Warm Provencal Salad, Arugula Gnocchi

Meat & Game

Black Angus Filet Mignon: Stuffed Creamer Potato, Spring Onions, Gorgonzola Brulee
Niman Ranch Natural Beef Strip Loin: Peruvian Potato Hash, Smoked Foyot
Pork Porterhouse: Sweet Corn Flan, Fava Bean Fricassee, Proscuitto, Bourbon Molasses
Grilled Buffalo Tenderloin: Vermicelli "Mac & Cheese", Spring Pea Puree, Barbeque Veal Jus
Proscuitto Wrapped Pheasant: Smoked Onion Potato Puree, Natural Carrot Jus

Vegetarian

Morel Mushroom & Roasted Fennel Strudel: Whipped Elephant Garlic, Shaved Asparagus, Roasted Pepper Tapenade

Tasting

*Chef's Five-Course Menu Featuring Small Tastes of Spring