Dinners at the Historic Princess Anne Hotel

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  • Princess Anne Hotel

  • Address: 301 East Chestnut Street, Asheville, NC 28801
  • Times: 5:00 PM
  • Recurrence: Recurring weekly on Friday, Saturday
  • Admission: Price Varies
  • Phone: 8282580986

Join us at the Historic Princess Anne Hotel for dinners! We are happy to open our doors to locals, tourist and more! Our in house chef, Todd Ritter has prepared a wonderfully unique menu. We are open to the public every Friday and Saturday starting at 5. Give us a call to make reservations 828-258-0986

The Appetizers

Alligator Boudin Sausage

tomato, shitake, juniper broth, apricot, leek relish 12

Cauliflower Wings

whipped hummus, pomegranate, mint, marcona almonds, shaved charcuterie 8

Beef Tartare

pickled black cherries, cured egg yolk, grilled lemon, sourdough crostini 12

Prosciutto Wrapped Apples

cast iron seared, sourwood honey, manchego, arugula, toasted walnuts 10

Fried Green Tomato Stack

fresh heirloom tomato, basil pesto, buffalo mozzarella, balsamic, parmesan tuiles, pepitas 11

 

The salads

Roasted Beet Salad

hydro greens, arugula, prosciutto, goat cheese, pickled pistachios, honey, lemon juice, olive oil, tarragon salt 14

Grilled Artichoke Salad

hydro greens, mixed olives, pecorino, feta, ricotta, beer battered anchovies, hard boiled eggs, fried sage, and nicoise dressing 12

Fresh Mixed Green Salad

hydro greens, rehydrated cranberries, blue cheese, red onion, cucumber,

 roasted delicata squash Dijon vinaigrette 10

Brussels Sprouts Caesar

sour dough crouton, shaved parmegiano, marinated and roasted garlic cloves,

fried capers, pickled red onions 8

 

The Entrees

Wild Mushroom Pappardelle

hard herbs, white wine, pecorino romano, tomato, mustard greens, black garlic & shitake veloute 22

Venison Meatloaf

wild mushroom Worcestershire demi, root vegetables, brussels sprouts chow-chow, fried leeks 24

Seafood Pastalaya

handmade pappardelle pasta, andouille sausage, sweet peppers, heirloom grape tomatoes, delicata in a Cajun oyster cream sauce with parmigiana and scallions 28

Whole Roasted Coquelet

roasted garlic and herbs de province beurre blanc, pommes duchesse, baby rainbow carrots 18

Basil Marinated Scottish Salmon

horseradish encrusted, whipped sweet potat, charred creamy cauliflower, honey bourbon butter glaze 24

Chicken Pot Pie

puff pastry crust, fresh sage, confit chicken, sweet peas, mirepoix 16

Frenched Boar Ribs

au gratin shitakes, black garlic plum sauce, parsnip puree, mustard greens 30

 

The Desserts

ask your server for today’s selection