Cedric’s® Tavern Menu
Phone
828-225-1320Location
- Antler Hill Village and Winery
Thursday 5/9
Starters
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Beer & Bacon Almonds 6
Gluten Free, Dairy Free
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House Pickles 5
Vegetarian
a jar of our fresh house-made cucumber pickles
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Warm House Made Pretzel Rolls 7
Vegetarian
Lusty Monk mustard butter
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Tavern Sausage Roll 16
sausage with estate-raised pork baked inside puff pastry, served with Dijon dipping sauce
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Crispy Fried Wings 16
Gluten Free
whole wings tossed in your choice of Brown Ale Buffalo Sauce or Sweet BBQ, topped with blue cheese crumbles and pickled celery
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Fried Shrimp Skewer 18
Dairy Free
six shrimp in Cedric's crispy beer batter, coconut curry sauce, crispy rice noodles, cabbage, soy glaze
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Baked Brie 18
Vegetarian
mini brie baked until bubbling, topped with macerated berry compote and fresh thyme, served with crostini
Soup & Salad
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Soup of the Day 10
Chef's daily offering of seasonal soup, served with Irish brown bread
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Sausage and Potato Soup 11
served with a wedge of Irish brown bread
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Tavern Salad 14
Vegetarian
a mix of shredded romaine, carrots and broccoli tossed with chopped egg, Swiss cheese, celery, roasted chickpeas, and bourbon honey mustard dressing
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Farmer's Green Salad 13
Vegetarian
estate-raised artisan lettuces tossed with Biltmore Signature honey basil vinaigrette, piled high with shaved radishes and carrots, cucumbers rounds, pickled blueberries, grape tomatoes, and croutons
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Salad Additions:
Grilled Chicken 9 Cast Iron Seared Salmon* 13 Warm Lobster Salad 21
Lunch Mains
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Shepherd's Pie 19
Gluten Free
a blend of estate-raised lamb and beef in a casserole of peas, mushrooms and garden vegetables, topped with roasted garlic "champs" potatoes
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TAVERN FISH & CHIPS 26
Dairy Free
fresh haddock battered in Cedric’s Pale Ale and fried until crispy, served with French fries, and remoulade sauce
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Pub Burger* 19
two grilled 4oz. estate-raised beef patties, Ashe County Cheddar, lettuce, tomato, red onion, fries
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Tavern Reuben 19
thinly sliced corned beef, melted Swiss, sauerkraut, Russian dressing, house-made rye and chips
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Turkey “BLT” 21
turkey, crispy estate-raised bacon, curried coleslaw, tomato preserves and butter lettuce, herb fries
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Lobster Roll 38
warm lobster in a light citrus butter on a toasted roll with shredded lettuce and Old Bay chips
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Pork Burger 21
a blend of estate-raised pork, bacon and roasted garlic, topped with Irish Cheddar, Guinness mayo, sauteed sweet onions, and pickle chips, served with a side of Tavern chips
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Cast Iron Seared Salmon* 28
asparagus ragout and roasted garlic mash, topped with green apple relish
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Broccoli Melt 21
Vegetarian
chopped broccoli, pickled onions and tomatoes covered in melted Swiss, chili mayo and arugula, served on ciabatta with a cauliflower yogurt salad
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Pasta Primavera 23
Vegetarian
gemelli pasta, fava beans, leeks, sun-dried tomatoes in a light onion cream sauce with herbed bread crumbs and fresh basil
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Smoked Pork Meatloaf Sandwich 23
estate-raised pork meatloaf, chili barbeque, garlic aioli, lightly pickled vegetable slaw, served on a house-baked bun with French fries
Dinner Appetizers
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Warm House Made Pretzel Rolls 7
Vegetarian
Lusty Monk mustard butter
-
Baked Brie 18
Vegetarian
mini Brie wheel baked until bubbling, topped with macerated berry compote and fresh thyme, served with crostini
-
Crispy Fried Wings 16
Gluten Free / Dairy Free
whole wings tossed in Brown Ale Buffalo sauce or Sweet BBQ sauce, topped with blue cheese crumbles and pickled celery
-
Tavern Sausage Roll 16
sausage with estate-raised pork baked in puff pastry, with Dijon dipping sauce
-
Fried Shrimp Skewer 18
Dairy Free
six shrimp in Cedric’s crispy beer batter, coconut curry sauce, crispy rice noodles, cabbage, soy glaze
To Share
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Oysters on the Half Shell Half Dozen $20 / Full Dozen $38
seasonal oysters served with pink peppercorn mignonette and cocktail sauce
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Artisan Cheese Plate 19
Vegetarian
beer jam, local honey, toasted nuts Add house-made Charcuterie 15
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Tinned Fish see selections for pricing
piquillo & caper relish, Biltmore hot sauce, soft-boiled egg, and artisan crackers
Soup & Salad
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Sausage and Potato Soup 11
with estate-raised pork sausage, diced potatoes, carrots and tender greens, served with a wedge of Irish brown bread
-
Soup of the Day 10
Chef's daily seasonal soup served with a wedge of Irish brown bread
-
Farmer's Green Salad 14
Vegetarian
estate-raised lettuces tossed with Biltmore honey basil vinaigrette, piled with shaved radishes and carrots, cucumber rounds, pickled blueberries, grape tomatoes and croutons
-
Tavern Salad 13
Vegetarian
a mix of shredded romaine, carrots and broccoli tossed with chopped egg, Swiss cheese, celery, roasted chickpeas, and bourbon honey mustard dressing
-
Salad Additions
Grilled Chicken 9 Seared Salmon 13 Warm Lobster Salad 18
Dinner Mains
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Tavern Fish & Chips 26
fresh haddock battered in Cedric's Pale Ale and fried crispy, fries, lemon wedges, remoulade
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Carolina Bison Burger* 25
fontina, thick cut tomato, grilled onions, and horseradish aioli, served with BBQ seasoned fries
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Estate-Raised New York Strip* 47
12 ounce grilled strip steak, fried gorgonzola, fingerling potato hash with bacon and fennel, demi glace
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Lobster Roll 38
warm claw and knuckle lobster tossed in a light citrus butter on a toasted split top roll with Old Bay chips
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Roasted Cornish Game Hen 29
half Cornish game hen, polenta, asparagus ragout with leeks and mushrooms, drizzled with fennel honey
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Chef's Cut Steak* 38
grilled rotating steak cut, broccoli fritters, grilled kale, served over a bed of labneh and finished with a smokey tomato butter
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Estate-Raised Pork Chop* 38
14 ounce bone-in chop, spring greens risotto with spring peas, bacon fat seared oyster mushrooms, caramelized pear butter
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Cast Iron Seared Salmon* 35
Gluten Free
pan seared salmon with a light sauté of cauliflower, carrots, pearl onion and potato, dressed in a curry broth with crab and beet salad
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Tavern Pasta Primavera 26
Vegetarian
gemelli pasta, fava beans, leeks and sun-dried tomatoes in a light onion cream sauce with herb breadcrumbs and fresh basil
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Halibut Francais 40
Gluten Free
pan-fried halibut, white puttanesca with crab, artichoke and capers, served over potato puree with candied lemons
Includes a beverage, and all entrees except salad include a choice of chef's vegetables, fries or seasonal fruit
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Estate Raised Beef Burger 9
choice of cheese
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Cedric's Corn "Pups" 9
all natural beef hot dog bites fried in cornbread batter
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Chicken Tenders 11
hand-breaded Joyce Farms chicken tenders with honey mustard dipping sauce
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Fish 'N chips 12
lightly battered and fried or grilled haddock, served with crispy fries
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Little Chef's Salad 9
sliced grilled chicken breast, bacon, cheddar, carrots, cucumber, tomato and ranch dressing
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Grilled Cheese Sandwich 9
yellow cheddar cheese melted on house-baked sourdough bread
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Cheddar and Bacon Melt 10
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Cedric's Brownie Sundae 7
We gladly make menu substitutions to meet special dietary needs;
ask your server for our complete Dairy-Free or Gluten-Free menus.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
of foodborne illness, especially if you have certain medical conditions.
*These items may be cooked to order