Monday, January 21 – Sunday, January 27, 2019 Offering a 2-course meal for $28 during dinner service! 1ST COURSE SOUP OR SALAD SCRATCH MADE LOBSTER BISQUE Troy & Sons Oak Reserve Cream, Chives – Bowl OR ENGLISH BEET SALAD Local Lettuce, Roasted Red Beet “Carpaccio”, Pickled Golden Beets, English Muffin Croutons, Sage Derby Cheese,
Humans of Chestnut – Juan Vaccalluzzo
My name is Juan and I bartend at Chestnut! How long have you worked for Chestnut? Just about 7 months. What’s the best meal you’ve had at Chestnut? It’s tough choosing just one. A dish that’s been on our menu that, across menu changes has evolved but stayed consistently delicious is the trout. Whether
New Year’s Eve Menu, 2018
To Begin… Scratch Made Lobster Bisque – Troy & Sons Oak Reserve Cream, Chives 8 Creamy Collard & Black Eyed Pea – Hickory Nut Gap Pork Belly, Smoked Peanuts, Micro Collards 8 Local Greens – Champagne Poached Cranberries, Green Hill Camembert Candied Walnuts, Sage Vinaigrette 11 The Local Board – Selection of Local Cheeses
Cheers for a Cause – Nov & Dec, 2018
Every Wednesday in 2018, Chestnut and The Corner Kitchen will donate a portion of the proceeds from all wines sales to a local non-profit. The selected November/December recipient is Pisgah Legal Services. To learn more about them please visit: https://www.pisgahlegal.org/
Recipe: Crow’s own Shrimp n’ Grits Sauce
Shrimp n’ Grits Sauce 1 Tbsp Olive Oil 1/2 Tbsp Garlic (minced) 1/2 Tbsp Shallots (minced) 1 Each Serrano Pepper (sliced thinly) 3 Oz Benton’s Bacon (diced) 4 Each Shrimp (peeled and deveined) 1/2 Cup Shrimp Stock* 2 Tbsp Heavy Cream 2 Oz Cherry Tomatoes (cut in ½) 12 Each Spinach Leaves To Taste: Salt &
