I’m Mary Sheley, the Lead Host for Chestnut! I go by Sheley…(pictured center with ginger hair and green shirt) How long have you worked for Chestnut? I’ve been at Chestnut for a year and a half. What’s the best meal you’ve had at Chestnut? When we had smoked trout ravioli, I think I ate it 5 times
Every week day Chef creates a lunch special. The theme does not change but the menu item does. For today’s specific lunch special, please call us at 828-575-2667. Monday – Tex Mex Tuesday – Lunch Bowls Wednesday – Wrap Wednesday Thursday – Throwback Friday – Fish & Chips. Click HERE for our lunch menu!
Human(s) of Chestnut is a continuing blog piece we run each month about a staff member in our restaurant. Hi, I’m Jesse Edgerton, the Office Administrative Assistant for Westmoreland & Scully (parent company of Corner Kitchen & Chestnut). The three folks in the image are: Kevin Westmoreland (left), Jesse Edgerton (middle) and Kim Murray (right). How long
To Begin: Scratch-Made Lobster Bisque… Troy and Sons Oak Reserve Cream, Chives 7 Butternut Squash Soup… Pomegranates, Parsley Oil, Spiced Pecans 6 Strawberry Salad… Local Greens, House Lemon Basil Ricotta, Candied Walnuts, Strawberry-Rose Gastrique 11 Charcuterie Plate… Local Meats & Cheeses, Accoutrements 24 To Entice: Smoked Mozzarella Arancini… Tomato Fennel Sauce, Baby Arugula, Pecorino
A 6-Course Culinary Expedition featuring Orin Swift Cellars Wines Price per person (includes tax & gratuity) – $120.00 To reserve your seat, click HERE! Hors D’Oeuvres: – Lump Crab Confetti, Cucumber – Rabbit Profiteroles, Confit Rabbit Rilette, Currant Gastrique – Lobster Toast, Citrus Mascarpone, Brioche, Chive – Whipped Brie & Date, Pistachios, Prosecco Reduction Wine: Luminore