A Unique Culinary Experience at The Horse Shoe Farm

Treat yourself to a unique culinary experience at The Horse Shoe Farm, a rural Hendersonville, NC boutique resort! Three of us met at their Silo Cookhouse bar for drinks and shared small plates this past Wednesday. Reservations are suggested, but they take walk-ins. We arrived at 6pm and had no problem finding seats. During warmer months (high season), I’d go ahead and make a reservation. See Image Gallery at end of the post.

I was happily surprised to learn they’ve changed their dinner program from only one prix-fixe seating per night at a very long rectangular table. Wine pairings were optional, at an additional cost, and the Exec Chef would interact and describe courses at the table.

Dinners like that are educational and fun, but I prefer their new program with more seating and meal options. The Silo Cookhouse ambiance is mountain lodge-like, with a beautiful rock fireplace and comfortable sofa, table, and bar seating. We chose to sit at their substantial live-edge bar. It’s the type of finished wood that feels “warm” to the touch, if you know what I mean.

The menu currently has eight Small Plate options – ranging from $10 to $21 – and five Larger Entrée-sized options – four ranging from $31 to $39 plus a 14oz Ribeye at $68. The Dinner Menu feels very vegetable-forward, but trout, scallops, carbonara (traditionally with pork), duck, and ribeye dishes are also available.

We were torn between two of the four desserts, but finally agreed on one to share. Normally I’d get my own dessert, but I was so full, just couldn’t do it. We were all very full, even with sharing plates.

Dinner Menu: https://thehorseshoefarm.com/thesilocookhouse
Wednesday Pasta Nights Menu: https://thehorseshoefarm.com/pasta-night
Brunch Menu: https://thehorseshoefarm.com/sunday-brunch

Between the three chefs in the kitchen, they have worked at Blackberry Farm, Rhubarb, Biltmore, Pinehurst, and others. When Chef Dan Williams told us that he’d worked with John Fleer at Asheville’s Rhubarb, I understood the vegetable-forward approach. He was was kind enough to come out of the kitchen and talk with us about some of the dishes. He seems like a nice guy. I certainly wouldn’t expect that during busy times, though.

Much of what’s served up is made in-house, including their focaccia bread, pasta, simple syrups, and juices. Herbs and possibly vegetables are fresh from the garden (in season) next to the Cookhouse.

Choose from a nice selection of spirits, wine, beer, and cocktails to go with your meal. I asked Tina, our bartender, to mix up some kind of tropical cocktail that included spiced rum and she didn’t disappoint! My cocktail was creative and excellent!

Our Take

Every dish was good. Some were more interesting than others. We agreed that the Roasted Carrot Soup, made with crème fraiche, coriander tuile, and served with a chili crisp, was delicious. It’s not in the gallery because we all dug in before I could get a shot.

You may feel that pricing is a little high, but it’s typical of similar destination properties/resorts away from more populated areas.