Farm Direct Dining
The Sourwood Inn is a 12-room, Asheville bed and breakfast where fine lodging is in the details. We continues the Asheville tradition of serving healthy, creative and diverse dining options with our take on Farm Direct Dining. Among our local artisan food vendors, we are pleased to highlight: Joyce Farms for poultry, Chop Shop for beef and duck, 3 Graces Dairy for French-style cheeses and several local produce farms.
These details are what separates us and makes your experience special – from the beautiful manicured gardens and patios, to the nature trails and flower boxes that adorn each private patio, to the Arts and Crafts architecture that blends perfectly with the mountain lodge location while adding modern comforts throughout, from the luxurious linens and towels to the extras in each room, to the afternoon refreshments, and every step along the way…..
It’s also about the food that includes fresh locally roasted coffee, a bountiful breakfast buffet, afternoon refreshments and a three course dinner menu that is price fixed and served Thursday-Sunday.
At The Sourwood Inn, our focus is on sustainable locally-sourced dining and gracious but approachable hospitality. Our chef and owners work closely with local farmers to source the best seasonal ingredients to create dynamic and bold flavors and made-from-scratch menus. We are committed to using sustainably fished and farmed products whenever possible to support our local Asheville farmers and community.. We strive for a fine lodging experience by taking care of all the small details.
Dinner Menu May 6-9, 2021
Thursday-Sunday we offer our three course, fixed price menu, including a choice of 2-3 first courses, one main course, and a choice of 2 desserts. We will always do our best to accommodate any dietary restrictions.
First Course
A Choice Of Either:
Heirloom Tomato and Cucumber Gazpacho
Grilled Royal Red Shrimp on a Vegetable ‘Slaw’ with a Beet Root Chutney and Pesto Drizzle
Creamy Tossed ‘Greek’ Salad with Pickled Onion, Sweet Peppers, Olive Tapenade and Feta
Main Course
Thursday:
Walnut and Herb ‘Bone In’ Pork Chop with a Port and Fig Reduction
Tomato and Parmigiano Polenta
Baby Bok Choy with Balsamic Marinated Portobello
Friday:
Pan Cooked Gulf Coast Grouper with a Citrus Beurre Blanc
Herbed Basmati Rice
Ivy Creek Farm Braised Asian Greens
Saturday:
Grass Fed ‘Chop Shop’ Grilled New York Strip with an Herb and Horseradish Chèvre
Garlic and Rosemary Roasted Potatoes
Blistered Farmstand Spring Vegetable Medley
Sunday:
Crispy ‘Airline’ Chicken Breast with a Cucumber Dill Sauce
Quinoa and Cremini Mushrooms
Ivy Creek Farm Baby Kale Salad
Desserts
Raspberry Lemon Chiffon Cake with Chantilly Cream
Sourwood Brownie a la Mode
Ice Cream with Fresh Berries
Our Fixed Price Dinner is $45.00 per Person
Vegan and vegetarian meals along with any special dietary needs can be accommodated with 24 hour notice.
