We invite our guests to relax and unwind at Christopher Place Resort. From our gorgeous veranda to our luxurious sauna, we know that getting ‘away from it all’ really is possible at our Smoky Mountains Resort.
And we know that when you’re ‘away from it all’ you need great food to keep you fueled, give you that full-and-cozy feeling, and to provide a great icing on the cake – both literally and figuratively.
Mountain View Restaurant
If you’re looking for a fine dining Smoky Mountain restaurant, look no further! Christopher Place offers the Mountain View Restaurant for dinner reservations Tuesday through Saturday evenings, for both guests and the public. Reservations are required 24 hours in advance.
Smoky Mountain romantic dining is the name of the game at the Mountain View Restaurant. From the candlelight to the fireplaces, from the breathtaking mountain views to the four-course menu, you’re sure to leave satisfied from every detail that goes into making this dining experience so special.
Each meal is created by our chef, Karen Valentine. We are pleased to offer a full selection of fine wines – available by the glass or by the bottle – as well as cocktails. Special dietary concerns are gladly accommodated. Dinner is $40 per person, with the steak selection at $50, unless otherwise stated.
Marston’s Library Pub
Marston’s Library Pub is a casual atmosphere serving cocktails and wine by the glow of the fireplace.
Sunday and Monday the Smoky Mountain Restaurant is Closed.
Menus can change without notification.
Tuesday, March 21st
Roasted Apple & Rutabaga Soup
Toasted Orzo & Duck Confit Salad
Pan Seared Petite Beef Tender, Confit Fingerling Potatoes, Mushroom & Caramelized Onion Ragout
Cardamom Poached Rhubarb & Strawberry Crisp
Wednesday, March 22nd
Duck & Spring Vegetable Stew
Asparagus & Benton’s Bacon Salad with Roasted Shallot & Chive Vinaigrette
Herb Slow Roasted Salmon with Potato Gnocchi, Spring Vegetables, & Cheese Broth
Honey Poached Apples with Whipped Mascarpone, Candied Pears & Pecans, Burgundy Gastrique
Thursday, March 23rd
Asparagus Soup with Lemon & Parmesan
Spring Green Salad with Maytag Bleu, Watermelon Radish, & Pickled Spring Onion
Pear Glazed Pork Tenderloin with Parsley Potato Mousseline, Braised Fennel, & Roasted Carrots
Arborio Rice Pudding with Blackberry Coulis
Friday, March 24th
Prawn & Fennel Bisque
Roasted Beets with Arugula, Black Walnuts, Honey Goats Cheese, & House Made Raspberry Vinegar
Corn Flour Dusted North Carolina Trout with Quinoa Spring Vegetable Succotash
Dark Chocolate Soufflé
Saturday, March 25th
Carrot & Ginger Soup with Walnut Oil
Seared Asparagus with Cured Pork Jowl, Local Hard Boiled Eggs, Roasted Shallot Vinaigrette
Seared Diver Scallops with Parsnip Mousseline, Frisee, & Blood Orange Supremes’
Apple & Cruze Farm Buttermilk Tart
Tuesday, March 28th
Parsnip & Apple Soup
Roasted Broccolini with Pickled Spring Onions & Toasted Marcana Almonds
Seared Beef Hanger Steak with King Oyster Mushrooms, Herb Roasted Fingerling Potatoes, Rosemary Demi-Glace
Local Fruit “Cobbler”
Wednesday, March 29th
Frisee with Clementine’s, Black Currants, Candied Pecans, Honey Thyme Vinaigrette
Seared Duck Breast with Farro Risotto, Butternut Squash Puree, Roasted Radicchio, & Roasted Plum Reduction
Pear Tart Tatin with Almond Chantilly Cream & Blood Orange Gastrique
Thursday, March 30th
Asparagus Soup with Morel Mushrooms
Sliced Watermelon Radishes Stuffed with Farro, Spring Vegetables
Shellfish Cioppino with Fennel & Saffron Broth
Raspberry & Almond Frangipane
Friday, March 31st
Leek & Potato Soup
Charcuterie & Local Cheeses, Pear Chutney, House Made Grain Lahvosh Crackers, & Pommery Mustard
Braised Pork Osso Bucco with Swiss Chard, Pan Vegetables & Jus
Port Poached Pears with Almond Cream & Burgundy Gelée
Saturday, April 1st
Spring Vegetable & Local Smoked Sausage Stew
Seared Polenta Cakes with Forest Mushrooms & Roasted Garlic Sabayon
Seared Salmon with Truffle & Spring Vegetable Risotto & Asparagus Beurre Blanc
Honeycrisp Apple Panna Cotta with Strawberry Consommé
*Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.