CLAYWOOD
Dinner Menu – Seasonal Farm-to-Table in Hendersonville
RESPECT THE INGREDIENT • RESPECT THE FARMER • RESPECT THE CRAFT
SEASONAL COOKING
Menus that evolve naturally with the harvest.
LOCAL PARTNERSHIPS
Supporting Appalachian farmers, ranchers, and artisan producers whenever possible.
HOUSEMADE
Fresh pasta, charcuterie, sauces, preserves, and more—crafted in-house.
DRY-AGED PROGRAM
Time, patience, and precision create exceptional depth of flavor in our Brasstown Beef program.
TRADITIONAL COOKING
We proudly cook with beef tallow and time-honored techniques that prioritize flavor over convenience.
THE CLAYWOOD TABLE
Our Philosophy Great meals begin long before they reach the plate.
At Claywood, we believe exceptional cooking starts with the people who raise our food. Every season, Chef Holden works alongside farmers, ranchers, fishermen, and artisan producers throughout Appalachia to source ingredients at their peak—not because they’re fashionable, but because they’re simply better.
Our menus change with the rhythm of the seasons, allowing each ingredient to be served when nature intended. Vegetables are harvested at their sweetest. Livestock is raised with care. Seafood is selected for quality and sustainability. Every ingredient has a purpose.
Rather than relying on shortcuts or convenience, our kitchen embraces traditional craftsmanship. We make our pasta in-house, cure our own meats, butcher whole animals, dry-age exceptional beef, and prepare nearly every component from scratch. These methods require more time and attention, but we believe the difference is worth it.
TO START
Housemade Cornbread pickled peppers • blueberry compote • cultured sorghum butter 10 VEG.
Bread Service Underground Bakery focaccia + baguette • cultured sorghum butter • EVOO + balsamic 12 DFA.
Elk Empanadas Braised Elk • roasted poblano • manchego • caramelized onion • smoked pepper mayo 22
Venison Meatballs Parmesan polenta • smoked tomato conserva • grilled focaccia • fried sage 24
Cannellini Beans tomato-fennel soffritto • roasted garlic • fried shallots 14 GF.
Crispy Heritage Pork Belly apple butter • caramelized squash • grain mustard • cider gastrique 20 GF.
Market Oysters cucumber mignonette • fresh lemon 20 (6) / 40 (12) GF. DF.
Crab Cakes mango salsa • jicama slaw • chipotle aioli 22 DF.
Smoked Trout Tartlette local mushrooms • crème fraîche • caramelized onion • cherry tomato confit • microgreens 20
* Dry-Aged Beef Carpaccio arugula • fennel • cherry tomato • capers • Castelvetrano olives • Pecorino 22 GFA.
Diver Scallops honeynut squash risotto • arugula • pumpkin seeds • mascarpone • brown butter 28 GF.DFA.
CHARCUTERIE
– Land House-cured meats • regional cheeses • seasonal preserves • whole grain mustard • pickled market vegetables •
marinated olives • smoked nuts • baguette 46
– Sea raw, cured and smoked fish • market oysters • charred lemon • herb crème fraîche • pickled vegetables •
caper berries • baguette 48 GFA.
– Creamery (3) rotating cheeses • seasonal fruit • house preserves • whole grain mustard • marinated olives •
candied nuts • baguette 44 VEG.
FROM THE GARDEN
add grilled Joyce Farms chicken +8 • grilled shrimp +13 • sautéed scallop +22
Roasted Beet + Apple + Quinoa apple • goat cheese • candied pecans • butter lettuce • cider vinaigrette 17 GF. DFA. VEG.
Claywood Caesar charred radicchio • baby romaine • white anchovy • Parmesan • sourdough crumb • roasted garlic 16
NC Burrata + Pear + Roasted Squash kale chiffonade • butternut squash • pear • pepitas • sorghum vinaigrette 17 VEG. DFA.
PASTA
all pasta made in-house
Pumpkin Ravioli roasted pumpkin + squash • walnut brown butter • sage • chèvre • Medjool dates 28 VEG.
Dry-Aged Bolognese dry-aged beef • elk • bison • tagliatelle • mirepoix • San Marzano tomato • mascarpone 38
Jambalaya gemelli • jumbo prawns • local pork sausage • chicken tenderloin • saffron lobster broth 34
DRY-AGED PROGRAM
21–30-day dry-aged prime beef
* French Broad Beef Boneless Ribeye roasted carrots • tallow fingerlings • rosemary poivre sauce • crispy shallot 95 GF.
* French Broad Beef Duo | NY Strip + Braised Short Rib potato purée • roasted root vegetables • Bordelaise 65 GF.
ENTRÉES
Market Fish (Daily Selection) MP
Cast-Iron Joyce Farms Chicken sweet potato purée • black garlic • sautéed spinach • lemon-thyme jus 28 GF. DFA.
Grilled Salmon farro • local mushrooms • carrots • bacon lardons • citrus beurre blanc 38 DFA.
Grilled French Broad Pork T-Bone heirloom polenta • cannellini beans • chutney • Lusty Monk Mustard jus 42 GF. DFA.
Braised Lamb Shank potato purée • roasted root vegetables • smoked tomato jam • Chianti-lamb jus 42 GF. DFA.
* Dry-Aged Bison Burger French Broad Beef ground brisket • ground bison • bacon jam • lettuce • pickles •
tallow fingerlings • everything brioche bun 28 GFA. DFA.
DESSERT
Warm Apple Cobbler brown butter oat streusel • vanilla bean ice cream 14 VEG.
Rich Bourbon Pecan Pie dark chocolate • bourbon caramel • whipped cream 16 VEG.
Classic Pumpkin Crème Brûlée 14 VEG.
Pistachio Ice Cream Brownie Sundae 16 VEG.
V Vegan • VEG Vegetarian • VA. Vegetarian Available • GF Gluten Free • GFA Gluten Free Available • DF Dairy Free • DFA Dairy Free Available
A 3% credit card surcharge helps us cover processing costs—cash or debit are always welcome.
In keeping with our commitment to traditional cooking methods, we fry using beef tallow. Guests may request vegetable oil. Please inform your server of any allergies or dietary restrictions
* Consuming raw or undercooked items may increase the risk of foodborne illness. Some dishes may contain nuts.
CLAYWOOD EARLY SUPPER PRIX FIXE
Tuesday – Thursday + Sunday’s • 4:30 PM – 5:30 PM
2 Courses choice of starter or salad + entrée 35
3 Courses choice of starter or salad + entrée + dessert 45
TO START
Housemade Cornbread pickled peppers • blueberry compote • cultured sorghum butter VEG.
Venison Meatballs parmesan polenta • smoked tomato conserva • grilled focaccia • fried sage
Cannellini Beans tomato-fennel soffritto • roasted garlic • fried shallots GF.
FROM THE GARDEN
add grilled Joyce Farms chicken +8 • grilled shrimp +13 • sautéed scallop +22
Roasted Beet + Apple + Quinoa local apple • goat cheese • candied pecans • butter lettuce • apple cider vinaigrette GF. DFA. VEG.
Claywood Caesar charred radicchio • baby romaine • white anchovy • parmesan • sourdough crumb • roasted garlic
NC Burrata + Pear + Roasted Squash kale chiffonade • butternut squash • pear • pepitas • sorghum vinaigrette VEG. DFA.
PASTA
all pasta made in-house
Pumpkin Ravioli roasted pumpkin + squash • walnuts • brown butter • sage • chèvre • Medjool dates VEG.
Dry-Aged Bolognese dry-aged beef • elk • bison • tagliatelle • mirepoix • San Marzano tomato • mascarpone
Jambalaya gemelli • jumbo prawns • local pork sausage • chicken tenderloin • saffron lobster broth
ENTRÉES
Cast-Iron Joyce Farms Chicken sweet potato purée • black garlic • sautéed spinach • lemon-thyme jus GF. DFA.
Grilled Salmon farro • local mushrooms • carrots • bacon lardons • citrus beurre blanc DFA.
* Dry-Aged Bison Burger French Broad Beef ground brisket • ground bison • bacon jam • lettuce • pickles • tallow fingerlings • everything brioche bun GFA. DFA.
DESSERT
Warm Apple Cobbler brown butter oat streusel • vanilla bean ice cream VEG.
Rich Bourbon Pecan Pie dark chocolate • bourbon caramel • whipped cream VEG.
Classic Pumpkin Crème Brûlée whipped cream VEG.
Pistachio Ice Cream Brownie Sundae whipped cream • bourbon cherry VEG.
V Vegan • VEG Vegetarian • VA. Vegetarian Available • GF Gluten Free • GFA Gluten Free Available • DF Dairy Free • DFA Dairy Free Available
A 3% credit card surcharge helps us cover processing costs—cash or debit are always welcome.
In keeping with our commitment to traditional cooking methods, we fry using beef tallow. Guests may request vegetable oil. Please inform your server of any allergies or dietary restrictions
* Consuming raw or undercooked items may increase the risk of foodborne illness. Some dishes may contain nuts.
We proudly fry exclusively in traditional beef tallow and use potato starch for our crisping — simple, intentional ingredients that honor classic cooking methods and deliver exceptional flavor.
Credit Card Payment Policy
At Claywood, we believe in transparency and giving our guests a choice in how they pay.
A 3% surcharge is applied to credit card transactions to help offset the processing fees associated with accepting credit cards.
Guests who choose to pay with cash or a debit card will not incur this surcharge.
Rather than incorporating these processing costs into our menu prices for every guest, we have chosen to associate the fee with the payment method that creates the expense.
This policy is disclosed on our website, menus, and at the restaurant entrance so that our guests are aware of it prior to dining with us.
As an independently owned restaurant, we are incredibly grateful for your support of Claywood, our team, and the local farmers and producers with whom we partner.
Thank you for dining with us.