Hand Crafted Menus

Our menus are crafted and updated regularly using as much local product as possible.  We're use Cruze Farm for our dairy products, Shelton Farms for our cornmeal and grits, several Benton's products, and Springer Mountain or Joyce Farms for our chicken.

The Kitchen 919 atmosphere pairs well with the menu. Our food is very, very refined- and so is the decor. Join us for a more upscale experience.

Check the menu below for our latest offerings.

  • Kitchen 919

For The Table


  • Cheese Tasting
    Chef's selection of local and artisan cheeses, fresh macerated berries, grapes, and local honey gastrique. Served with a warm Dutch crunch roll
  • Charcuterie Board
    Chef's selection of sausages and cured meats, pickled local okra, garden vegetables, and house made red eye aioli. Served with seasonal toasted nuts and a warm Dutch crunch roll
  • Cheese and Charcuterie Plate
    Chef's selection of sausages, cured meats, and cheeses. Served with nuts, macerated berries, local honey and a warm Dutch crunch roll
  • Seafood Plate
    King crab, wild caught domestic shrimp, fresh chef selected oysters, whiskey steamed mussels, wasabi cocktail sauce and mignonette sauce

Small Plates


  • *Green Eggs and Ham
    Deviled duck egg, braised pork belly, wasabi tobiko, avocado hollandaise and benton's bacon.
  • Roasted Stuffed Quail
    Quail with a vanilla parsnip and cornbread stuffing served with spinach, sweet carrot puree, and blackberry puree
  • Caramalized Brussel Sprouts
    Benton's bacon, oven roasted apples, lemon yogurt, hazelnut brittle.
  • Shrimp and Grits
    Shelton Farms grit cake with Sweetwater Valley smoked cheddar cheese. Wild caught gulf shrimp, andouille sausage cream sauce, smoked red pepper puree.

Soup and Salad


  • *919 House Salad
    Aquaponics arugula, kale, slow cooked egg, shaved fennel, fresh pears, candied pecans, pomegranate seeds, blue cheese, champagne vinaigrette
  • Romaine Salad
    Chipoltle parmesan caesar dressing, Shelton Farms cornbread croutons, oven dried local tomatoes, shaved red onion
  • Beets and Cream
    Salt roasted golden beets, red beet spongecake, and beet puree. Served with Cruze Farm buttermilk and goat cheese mousse, arugula tossed with our house champagne vinaigrette, crisp fennel, toasted walnuts and garden herbs
  • Jumbo Lump Crab And Corn Chowder
    Jumbo blue crab with mushrooms, corn, sweet peppers and green onion in a creamy lobster broth. Served with a jalapeno cornbread

Entrees


  • *Pistachio Encrusted Rack of Lamb
    Minted cipollini onion demi-glace, parmesan potato mash, and broccolini
  • *Porcini Dusted Filet Mignon
    Choice filet served with garlic wild local mushrooms, truffled potato puree, and herbed cabernet veal demi-glace
  • *919 Ribeye
    Pan-seared 14oz hand cut ribeye served with pâté demi-glace, roasted garlic mashed potatoes, and brussel sprouts
  • *Duck Duck Goose
    Crispy skin duck breast, duck sausage, and duck confit. Caramelized brussel sprouts, orange farro wheat, gooseberry and pomegranate chutney, and pickled mustard seeds
  • Springer Mountain Chicken
    Crispy skin airline chicken breast, Yukon gold herbed potato gnocchi, roasted garden vegetables, rosemary chicken glace
  • Misoyaki Glazed Chilean Sea Bass
    Pan seared misoyaki marinated Chilean Sea Bass filet, finished with a sizzling soy vinaigrette, served with steamed rice and sautéed haricot verts
  • Jumbo Sea Scallops
    Scallops seared with Benton's bacon and served with creamy pesto farro wheat, roasted red pepper, sautéed spinach, and roasted tomatoes
  • Niman Ranch Pork Osso Bucco
    Rich pork demi glace, truffled macaroni and cheese, butter braised brocolini
  • Rock and Rye Candied Butternut Squash and Cauliflower Grits
    House made rock and rye, sautéed kale, red onion, pomegranate seeds, bruléed oranges, finished with local Muddy Pond sorghum
  • Kitchen 919 is Proudly Supporting Our Local Farmers and Businesses
    Benton's Bacon, Cruze Farm Dairy, Sweet Water Valley Cheese, Springer Mountain Farms, Niman Ranch Pork, Shelton Farms, White Lily, Circle V Poultry, Friendly Aquaponics, Smoking Goat Farms

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increase your risk of foodbourne illness.

919 Speakeasy Menu


  • Pork Belly Cotton Candy
    House made bourbon-bacon cotton candy wrapped around, melt in your mouth, pork belly, dusted with bacon powder served with a sweet potato puree and an Asian pork glaze.
  • *Green Eggs and Ham
    Deviled duck egg, braised pork belly, wasabi tobiko, avocado hollandaise and benton's bacon.
  • * Oysters
    Fresh oysters served with mignonette and lemon 1/2 Dozen 1 Dozen
  • Shrimp and Grits
    Shelton Farms grit cake with Sweetwater Valley smoked cheddar cheese, wild caught gulf shrimp, andouille sausage cream sauce, smoked red pepper puree.
  • Mussels Pomodoro
    Mussels steamed in a tomato, garlic and red wine broth and served with toasted bread
  • Cheese and Charcuterie Plate
    Chef's selection of sausages, cured meats, and cheeses. Served with nuts, macerated berries, local honey and a warm Dutch crunch roll
  • *919 Sliders
    Our own blend of veal, pork and beef, Sweetwater Valley cheddar, chipotle aioli, caramelized onions and truffled french fries.
  • *919 House Salad
    Aquaponics arugula, kale, slow cooked egg, shaved fennel, fresh pears, candied pecans, pomegranate seeds, blue cheese, champagne vinaigrette.
  • *
    Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Desserts


  • Strawberry Chipotle Sundae
    Post Modern Elderberry Gin and strawberry ice cream in a vanilla bean chili flake shell. Served with angel food cake and strawberry chipotle coulis
  • Blueberry Balsamic Cheesecake
    NY cheesecake with a blueberry and balsamic filling, served with a limoncello chantilly cream and amarena cherry reduction
  • Limoncello Tart
    Sugar tart with limoncello curd, topped with swiss meringue and candied lemons
  • Chocolate Mousse Bomb
    Hazelnut pound cake, white chocolate ganache, amarena cherries with a dark chocolate mirror glaze finished with hazelnut chocolate bark
  • London Fog Brulee
    Earl gray and vanilla infused creme brulee, topped with a cinnamon foam and dark chocolate straw
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