Join us for Father’s Day brunch at The Silo Cookhouse from 11:00 AM - 2:00 PM.

SPECIAL MENU FEATURES

Herb crusted prime rib / early summer vegetables / roasted potatoes / beef jus / horseradish creme
$52

Lobster roll / creme fraiche / lemon / herbs / house made baguette
$33

Join us for brunch at The Silo Cookhouse
each Sunday from 11:00 AM - 2:00 PM.

In April, we are featuring Hi-Wire Brewing!

Each month we’ll partner with a local farm or purveyor to feature their bounty across a three-course, family-style dinner party… truly farm-to-fork. You’ll dine alongside our local partner and hear an informative presentation on their unique provisions.

Each course features 3-4 dishes and will be paired with Hi-Wire Brewing beers, hand selected by our team to enhance your culinary experience.  You’re also invited to arrive early to enjoy specially crafted hors d’oeuvres and mingle with other guests before the meal. Our bar opens at 5:00PM, so come early & explore the farm before dining with our wonderful guests at this April’s Supper Club dining event!

**MENU WILL BE POSTED WHEN IT'S AVAILABLE**

ABOUT THE PARTNERS: HI-WIRE BREWING | Asheville, NC

We are dedicated to the tradition of our craft while striving to be innovative.

Brewing beers with a connection to the past is essential to us. We love to brew traditional styles that honor the heritage of our craft and pay respect to those who have crafted beer before us. Yet, as American craft brewers, we are delighted to participate in the culture of experimentation that has developed here. With the opening of the Big Top Production Brewery & Taproom, our South Slope Specialty Brewery has become an experimental hub for creating exciting barrel-aged sour and wild ales and housing our pilot system for recipe development and fun small-batch creations.

We don’t take ourselves too seriously.

And just because we partake in a craft steeped in tradition doesn’t mean we are stuffy. We firmly believe beer should be fun and not be taken too seriously. Our tasting rooms, staff, and packaging embody this spirit of fun and approachability.

But perhaps, most importantly, we think people and community matter.

We love taking care of our people and giving our staff an environment to work where they feel empowered to make choices that affect how the company is run. We give regularly and often to charity and strive to create environments where people feel comfortable coming together with friends. We hire local artists for our artwork and use local ingredients as often as possible. We desire to be connected to our home and woven into the interworking of this little circus town we call Asheville.

This is Hi-Wire Brewing.

Join us in April as we share the table with Hi-Wire Brewing! Good food, great beer, and new friends. Come and find out what the Supper Club experience is all about!

Tickets are $130 pp (excluding tax & service charge) and include a 3-course dinner, Hi-Wire beer pairings with each course, and h’ors d’oeuvres. Unique craft cocktails inspired by our partner will be available for purchase.

Reserve your seat by calling (828) 393-3034 or clicking GET TICKETS.

Our THURSDAY-SATURDAY dinner parties feature proteins served with a compliment of seasonal dishes.

Guests may arrive early when our bar opens at 5:00PM to enjoy hors d'oeuvres before dinner service. At 7:00pm you’ll be guided by our Chef and culinary team, to sit for dinner and enjoy a meal collectively at our communal dinner table.

$85/adult; $35/child (excl. tax & service charge).

Dinner at The Silo Cookhouse | Friday 3/10

FIRST

Green Salad

chicories, confit duck, mustard greens, tarragon and honey vinaigrette, smoked chevre

Charred Broccolini

roasted garlic, olive oil, chili, crispy shallot

House Sourdough

sorghum and miso butter

MAIN

Market Fish

preparations of sunchokes, pea tendril, shaved radish, toasted pistachio

Bavette Steak

charred shallot, chimichurri, black garlic

Roasted Marble Potatoes

miso, citrus

DESSERT

Apple crumb cake

Creme fraiche, cider caramel, acid apples, brown butter crumb

Our THURSDAY-SATURDAY dinner parties feature proteins served with a compliment of seasonal dishes.

Guests may arrive early when our bar opens at 5:00PM to enjoy hors d'oeuvres before dinner service. At 7:00pm you’ll be guided by our Chef and culinary team, to sit for dinner and enjoy a meal collectively at our communal dinner table.

$85/adult; $35/child (excl. tax & service charge).

Dinner at The Silo Cookhouse | Thursday 3/9

FIRST

Cast Iron Cornbread

honey butter

Baked Pimento Cheese

cheddar, fresno, crostini

Green Salad

green goddess, red onion, focaccia croutons

MAIN

Braised Pork Butt

smokey barbeque sauce, tobacco onions, mac n’ cheese

Collard Greens

chili, sorghum, yellow onion

Cornmeal Fried Trout

remoulade

DESSERT

Banana Pudding

banana curd, nilla wafers, chantilly cream

Wednesday night is PASTA NIGHT at The Silo Cookhouse!

1/2 price wine, delicious pasta, and amazing views make pasta night a local favorite!

$85/adult; $35/child (excl. tax & service charge).

PASTA NIGHT MENU | WEDNESDAY, MARCH 8th

FIRST

Warm marinated olives

House made Focaccia

Oreno Ladi olive oil

Melon and Prosciutto

compressed cantaloupe, pickled fresno, honeyed yogurt, mint

MAIN

Classic Lasagna

pomodoro, bechamel, Grana Padano, ground beef and pork

Cavatelli

root vegetable ragout, sage oil

Chicories and greens

house caesar dressing, croutons, grana padano

DESSERT

Strawberry Pavlova

thyme, balsamic strawberries, preserved lemon anglaise, chantilly cream

Wednesday night is PASTA NIGHT at The Silo Cookhouse!

1/2 price wine, delicious pasta, and amazing views make pasta night a local favorite!

$85/adult; $35/child (excl. tax & service charge).

PASTA NIGHT MENU | 3/1

FIRST

Warm marinated olives

House made Focaccia

Oreno Ladi olive oil

House-Made Burrata

roasted strawberries, mint, pistachio

MAIN

Shrimp Linguine

lemon, pea tendril, tarragon

Cavatelli

root vegetable ragout, sage oil

Chicories and greens

house caesar dressing, croutons, grana padano

DESSERT

Black Forest Cake

chocolate sponge, 64% chocolate mousse, luxardo gelee

Our THURSDAY-SATURDAY dinner parties feature proteins served with a compliment of seasonal dishes.

Guests may arrive early when our bar opens at 5:00PM to enjoy hors d'oeuvres before dinner service. At 7:00pm you’ll be guided by our Chef and culinary team, to sit for dinner and enjoy a meal collectively at our communal dinner table.

$85/adult; $35/child (excl. tax & service charge).

DINNER THURSDAY-SATURDAY | 2/23 - 2/25

FIRST

Vietnamese egg rolls

shrimp, mint, basil, cabbage, carrot, nuoc cham, shallot

Beet Salad

speck, pistachio, creme fraiche, mint, radish

Seeded Rye

poppy and sorghum butter

MAIN

FBRCF Braised Pork

collards, apple cider, apricot, chili and tomato

Creamy Polenta

burnt ends, oreno olive oil, Pecornio Romano

Market Catch

preserved lemon, braised fennel

DESSERT

Pavlova

almond “grits”, preparations of lemon

Our THURSDAY-SATURDAY dinner parties feature proteins served with a compliment of seasonal dishes.

Guests may arrive early when our bar opens at 5:00PM to enjoy hors d'oeuvres before dinner service. At 7:00pm you’ll be guided by our Chef and culinary team, to sit for dinner and enjoy a meal collectively at our communal dinner table.

$85/adult; $35/child (excl. tax & service charge).

DINNER THURSDAY-SATURDAY | 2/23 - 2/25

FIRST

Vietnamese egg rolls

shrimp, mint, basil, cabbage, carrot, nuoc cham, shallot

Beet Salad

speck, pistachio, creme fraiche, mint, radish

Seeded Rye

poppy and sorghum butter

MAIN

FBRCF Braised Pork

collards, apple cider, apricot, chili and tomato

Creamy Polenta

burnt ends, oreno olive oil, Pecornio Romano

Market Catch

preserved lemon, braised fennel

DESSERT

Pavlova

almond “grits”, preparations of lemon