Pesto Seared Shrimp Salad – GF


  • 2 cups of spinach
  • 4 tablespoons of feta cheese
  • 8 grape tomatoes, split
  • 2 tablespoons of neutral vinaigrette dressing (olive oil, lemon juice, S&P and honey to taste)
  • Shredded red onion
  • 7 thin slices of European cucumber, shingled
  • 2 tablespoons of lemon oregano aioli
  • 5 large grilled or pan-seared shrimp

Toss spinach and vinaigrette and sprinkle with all the other garnishment. Bead of lemon aioli on side or front. Sear the shrimp and shingle. Place cucumber opposite shrimp to create a symmetrical look.

Lemon Oregano Aioli


  • 1 each          Egg Yolk
  • ½ TBSP      Mustard (Dijon)
  • ¼  cup         Lemon juice
  • ¾ cup          Olive oil
  • ¼ cup          Fresh Oregano (chopped)
  • To taste        Salt and Pepper

In a blender, combine the yolks, mustard and the lemon juice, puree.  Slowly add the oil so as to create an emulsion. Finish by adding the oregano and seasoning.




Food handcrafted with care.

We take pride in sourcing products from local growers, ranchers, cheese makers, and dairies. Everything is made in house - from hand-cut french fries to ice cream from scratch, to pickled local veggies.
The American Chestnut Association
Asheville Independent Restaurants


48 Biltmore Avenue
Asheville, NC 28801
(828) 575-2667

Brunch Sat & Sun

10 am - 2:30 pm

Dinner Nightly

5 pm until...

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