Winter Dining Thursday-Sunday
Christmas 2016 Menu
Wine & Beer List
Garden Fresh Produce
Unforgettable Dining at Mountain Magnolia Inn reflects our commitment over the past 15 plus years of offering exceptional food to compliment your experience at Mountain Magnolia Inn. Lead by our Executive Chef Zeb McDermott, we are committed to using locally grown foods as much as possible and to making everything we serve from scratch in our own kitchen. We are sure you will find both the presentation and taste to be exceptional. And for the ultimate dining experience consider our Chef's Table. More
Casual Dining—Complementing the chef's creations are our unique dining venues. Our main dining room, with it's bay window and fireplace, is cozy in the winter and pleasant in hot summer weather. Small groups enjoy the front parlor, which also boasts a fireplace and historical decor. In warm months, dine on our front porch and let your spirits lift as you take in the glorious mountain view.
Friendly Service—At Mountain Magnolia Inn our servers reflect the unique character of our Inn. From knowledge about local history and events, to choosing the best wine to complement your meal, our competent staff brings individual flare to every table. and helps create a truly memorable experience for you and your guest(s).
Organic Foods—Living in such a beautiful area reaffirms daily our commitment to running an environmentally conscious organization. We purchase organic and local produce whenever possible. Our meats are primarily organic or hormone free with our beef and all fish is wild caught except for locally raised mountain trout.We are proud to use eggs exclusively from the WNC Egg Co-op. Many of the herbs used in the kitchen come right from our own garden here at the Inn. We also compost to reduce landfill waste. Learn more about our other green practices. More
In the News—Cooking from locally produced ingredients has its challenges. Living in a region with four distinct seasons means working with what’s available at each time of year. Summertime brings bounty, but winter months are an opportunity for chefs to get creative. Read entire Asheville Citizen Times article.