Served Everyday 9:00am – 2:00pm 3 B O S TO N WAY A S H E V I L L E , N C 2 8 8 03 82 8 -2 74 -24 3 9 Executive Chef M.R. Mouser Starts Watermelon Gazpacho – 9 Watermelon Salad (V+) Seasonal Soup – 8 Locally Sourced Ingredients, Garnished Smartly Biscuits and Gravy – 11 Scratch Made Biscuits (2), Black Pepper Sausage Gravy, Parsley Enormous Cinnamon Bun – 11 Carolina Ground Flour, Sourdough, Brown Sugar Cinnamon Filling, Cream Cheese Frosting (V) Bacon Cheddar Tater Tots – 10 House-Made Tots, Cajun Remoulade, Chives (GF) Deviled Eggs – 11 Classic Filling, Candied Bacon, Baby Arugula, Espelette, Chives (GF) Breakfast Quinoa – 9 Cinnamon Quinoa, Toasted Coconut, Medjool Dates, Local Berries, Spiced Pecans, Unsweetened Almond Milk, Vermont Maple Syrup (V+, GF) Cocktails Unpretentious Mimosa Champagne, Fresh Squeezed OJ – Try it with Cranberry Juice, Grapefruit Juice, or Pineapple Juice CK Bloody Mary Smirnoff Vodka, House-Made Bloody Mary Mix, Vegetable Skewer – Try it with Lunazul Blanco Tequila or Beefeater London Dry Gin Seasonal Sangria Mango Bellini Giffard Peche de Vigne, Mango Purée, Bubbles The Vanderbilt Martini Rain Cucumber Vodka, St. Germain Elderflower, Pineapple, Lime, Sage Bacon (3 slices) – 5 Toast – 2 GF Toast – 3 Biscuit – 2 Egg (1) – 2 House Smoked Salmon – 6 Sandwiches SIDE ITEMS C H O O S E O N E O F T H E F O L LOWI N G : Hand-cut Fries, Basil and Lime Fruit Salad, Pea Salad w/ Bacon, Feta Potato Salad, Sub House Salad – 2 Boston Way Burger – 17 8 oz Patty, Applewood Bacon, Cheddar, Local Lettuce, Heirloom Tomato, Red Onion, Roasted Garlic Aioli, Brioche Bun / + Egg – 2 / + GF Bun – 2 Biltmore Village Reuben – 16 Braised Sauerkraut, Melted Swiss, 1000 Island Dressing, Griddled Rye Bread Portobello Melt – 15 Balsamic Roasted Portobellos, Whipped Brie Cheese, Baby Arugula, Roasted Red Peppers, Red Onions, House Focaccia Southern Fried Chicken Sammy – 17 Buttermilk Fried Chicken, Applewood Bacon, Smoked Gouda Pimento Cheese, Spicy Jalapeno Slaw, House Pickles, Brioche Bun Tuna Wrap – 17 Classic Tuna Salad, Spinach Tortilla, Local Greens, Heirloom Tomato, Pickled Red Onions, Avocado Purée Entrees House Made Corn Beef Hash – 16 This is a homage to Joe’s dad, so it’s gotta be good. Red Bliss Potatoes, Poached Eggs, Horseradish Aioli, Chives, Rye Toast Boozy French Toast – 15 Homemade Brioche, Grand Marnier Batter, Bourbon Sorghum, Fresh Berries, Applewood Smoked Bacon, 10x Sugar CK Shrimp n Grits – 24 Peppered Shrimp, Benton’s Ham, Roasted Pepper Medley, Corn, Stewed Tomatoes, Creole Butter, Stone Ground Cheddar Grits, Scallions (GF) Biltmore Basic – 12 Two Eggs Any Style, Applewood Bacon, Cheddar Grits or Brunch Potatoes, Toast or House Biscuit / + Egg – 2 Bagel & Lox – 17 House Smoked Salmon, Rise Above Bagel, Cream Cheese, Lusty Monk Caper Aioli, Local Greens, Red Onion, Brunch Potatoes Omelet Du Jour – 16 Chef ’s Whim, 3 Egg Omelet, Brunch Potatoes, Local Toast or House Biscuit Benedict Du Jour – MP Chef ’s Whim, Hollandaise, Brunch Potatoes Huevos Tostadas – 17 Crispy Tortillas, Sunnyside Eggs, Avocado Puree, Black Beans, Rancheros Sauce, Radish Pico, Cotija, Micro Cilantro, Brunch Potatoes ~ Sub vegan chorizo for eggs, sans cotija to make it Vegan! Crow’s Famous Chicken n’ Waffles – 18 F.S. Carbon Waffle, Southern Fried Chicken Breast, Black Pepper Sausage Gravy, Chipotle Honey, Parsley B R U N C H 06/15/22 Gluten Free = GF; Vegetarian = V; Vegan = V+ *May be cooked to order. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. – We will gladly substitute gluten-free bread (1.5) || (4) charge for splitting plates – Allergies & Intolerances? Please notify your Server A La Carte Fresh Greens Village Green Salad – 13 Local Fancy Greens, Asparagus, Pickled Red Onions, Cherry Tomatoes, Spiced Pecans, Lemon Thyme Vinaigrette (GF, V+) Baby Arugula Salad – 12 Shaved Pear, Toasted Walnuts, Blue Cheese Crumbles, Balsamic Glaze, Apple Vinaigrette (GF, V) A D D O N S + Grilled or Fried Chicken – 6 + Sautéed Shrimp – 8 + Tuna Salad – 6 + Chicken Salad – 5 Cool Grilled Chicken Salad – 17 Chilled Lavender-Marinated Grilled Chicken Breast, Pickled Red Onions, Walnuts, Local Greens, Herbed Goat Cheese, Grilled Pesto Ciabatta Bread Bagel – 3 Cheddar Grits – 5 Breakfast Potatoes – 3 Gravy – 4 Plain Waffle – 10 Single French Toast – 8 3 B O S TO N WAY A S H E V I L L E , N C 2 8 8 03 82 8 -2 74 -24 3 9 Executive Chef M.R. Mouser Who knew? ...that a veteran Chef from New Jersey, would meet up with a native Ashevillean and between them manage to create the special place that is Corner Kitchen. The odds were certainly against it, but here we are many years later, still providing what we dreamed of the first time we discussed the idea. We wanted to manifest a restaurant that reflected what we believe is important. We decided to create, to the best of our ability, an environment that serves you, our guest, with excellence, but that also provides a creative and fulfilling experience for our employees. Joe Scully, Jersey guy and Chef, came upon the opportunity to take over “Hathaway’s” at 3 Boston Way. Hathaway’s was a coffee shop and cafe. The owner decided to retire and he approached Joe. Not one to go it alone, Joe connected with Kevin Westmoreland, native Ashevillean and experienced manager. They decided that it was the right time and place to create something special at 3 Boston Way. That’s how Corner Kitchen came to be. This old house was part of George Washington Vanderbilt’s vision for what was once known as the town of Best, North Carolina. In the style of the extremely wealthy folks of the Gilded Age, Mr Vanderbilt looked the town over and said (in so many words), “I’ll take it!”. That was the beginning of Biltmore Village. The village was designed by Frederick Law Olmstead and the main architect was Richard Sharpe Smith. The original tenants of this building were a family named Waddell, parents of the civil engineer for the Estate. Their descendants still live nearby and eat with us often. We welcome you into our house, hoping you enjoy the unique beauty of Biltmore Village and our brand of hospitality. In fall of 2012 Kevin and Joe went and did it again, opening Chestnut Restaurant at 48 Biltmore Avenue in the heart of downtown Asheville. If you have time, you should stop by for a meal there. Annie’s Bakery, Firewalker Hot Sauce, Hickory Nut Gap Farm, Smiling Hara Tempeh, Sunburst Trout Farms, Brasstown Beef, Selina Naturally, Farside Farms, Mountain Foods, Dolci di Maria, Imladris Farms, ASAP, Smoking’ J’s, Haw Creek Honey, Smokey Mountain Coffee Company and a slew of Craft Breweries (these rotate monthly). O U R L I T T L E R E S T A U R A N T Backstory: WE AR E PROUD TO SE R V E P R O D U C T S FROM THESE LOCAL S O U R C E S :