For Immediate Release
We can’t believe October us just around the corner, especially with how warm the weather has been. Nonetheless, here we are and Executive Chef Brian Crow has several exciting changes to announce. “Autumn is hands down my favorite season, as there are so many bountiful harvest items to conceptualize in a dish and as a Chef, I get inspired by the colors as well!”, reflects Chef Crow.
Chef Crow has been enjoying utilizing local whole milk and buttermilk from Mills River Creamery as well as Vegan bakery options from Eat More Bakery. Gotta’ love Asheville for all our choices!
A few exciting Lunch changes include:
– Harvest Quinoa Salad… Roasted Butternut Squash, Kale, Pomegranates, Spiced Pepitas, Ginger Sage Vinaigrette (Vegan)
– Fried Chicken Sandwich…(to replace grilled chicken sandwich) Southern Fried Chicken Breast, Pimento Cheese, House Smoked Ham, Pickled Green Tomato Chow Chow, Talera Roll..ahem…yum!
– Oh and the famous Petite Filet will replace the Flat Iron Steak
For Brunch we are looking at:
– Vegan “Huevos Rancheros” … Crispy Corn Tortillas, Black Beans, Avocado, Roasted Jalapeno Tomato Salsa, No Evil Foods Vegan Chorizo, Cilantro
– Chilaquiles… Crispy Corn Tortillas Simmered in a Mexican Red Sauce, Hickory Nut Gap Chorizo, Melted Cheddar Cheese, Two Sunnyside Eggs, Avocado Puree, Cilantro Crema
– Pumpkin Crepe… Maple Mascarpone Pumpkin Filling, White Chocolate Drizzle, Spiced Pecans, Pomegranates
Dinner Menu:
There are so many changes but here are a few key highlights. We are participating in the 2nd annual Asheville Plant-Based Face-Off and will be featuring a vegan Mushroom Risotto…
– Mushroom Risotto…Locally Sourced Mushrooms, Tangerine Balsamic Glaze, Tomato Essence, Arugula, Grilled Pesto Bread, Burgundy Black Truffle, Pine Nut Parsley Gremolata
– Coq Au Vin… Springer Mountain Farms, Red Wine Braised ½ Chicken, Butter Whipped Mash, Benton’s Bacon Lardon, Caramelized Pearl Onions, Roasted Cremini Mushrooms, Chicken Jus
– Cauliflower Bites…Pickled Shallots, Herbs, Espelette, Pecorino Romano, Lemon Olive Oil
– and a Braised Pork Shank from Hickory Nut Gap Farm
Autumn Cocktails: featuring two of the ten (recipes below)
The Aviation
2 oz Sutlers Gin
0.5 ox Luxardo
¼ oz lemon juice
¼ oz lime juice
¼ oz simple syrup
Shake all ingredients
Strain into martini glass,
Float Crème de Violette
Garnish with luxardo cherry & a little cherry juice
The Local Jam
2 oz Sutlers Gin
0.5 oz lemon
4 Basil leafs
1 heaping bar spoon of local tomato jam
Shake all ingredients
Strain into couple glass, garnish with basil & mozzarella ball
Look for November’s menu change…
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About Us
Westmoreland & Scully is the name that encompasses three related but distinct food service operations: The Corner Kitchen, Chestnut and Corner Kitchen Catering. Each has become an Asheville icon in it’s own right. The Corner Kitchen is set in a beautiful little house dating from 1895 in Biltmore Village. Chestnut is in more of an “urban” setting at 48 Biltmore Avenue. Corner Kitchen Catering has a facility that produces restaurant-quality food for any and all types of events from box lunches to elaborate weddings. For more information, visit westmorelandscully.com.
Vanessa Salomo
Business Development Director
828 337 4874
vanessa@westmorelandscully.com
Hospitality Served Daily!
