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The Silo Cookhouse offers a culinary farm to table journey set amidst the tranquility of the Farm’s eclectic dining room and the splendor of sweeping sunset views of Mt. Pisgah. Enjoy delicious food prepared with the freshest ingredients, predominantly sourced from our very own gardens and the bounty of local artisans and purveyors right here in Western North Carolina.

Leading our kitchen with over 20 years of experience is Chef Shane McAnelly. Chef Shane’s cooking philosophy centers on letting the ingredients shine and the land inspire. Along with his sous chef, Kelsey Kuehl, they look forward to having you taste their creations.

MAKE A RESERVATION

OPEN TO THE PUBLIC BY RESERVATION

MONTHLY SUPPER CLUB

EACH MONTH WE PARTNER WITH A LOCAL FARM OR PURVEYOR TO FEATURE THEIR SEASONAL BOUNTY ACROSS A THREE-COURSE, FAMILY-STYLE DINNER PARTY… TRULY FARM-TO-FORK.

IT’S ALL ABOUT THE PASTA WEDNESDAY

JOIN US EVERY WEDNESDAY FOR FRESH, HANDMADE PASTA, LOCAL SALADS, HOME MADE BREAD AND 50% OFF ALL WINE BY THE BOTTLE. MAKE YOUR RESERVATION TODAY!

The atmosphere at The Silo Cookhouse is one of an indulgent dinner party featuring the freshest, locally sourced ingredients. Wednesdays feature our weekly “It’s All About the Pasta” with fresh, handmade pasta dishes. Our chef highlights a specific protein Thursday – Saturday, seasonally prepared, along with a compliment of other family-style dishes across three delectable courses. Learn more about past menus and our nightly features below.

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

CURRENT PRICING

WEDNESDAY
$45 per guest for adults and children eating the full menu.
$25 per guest for children ages 3-12 eating on the children’s menu.

THURSDAY – SATURDAY
$85 per guest for adults and children eating the full menu.
$35 per guest for children ages 3-12 eating on the children’s menu.

Prices do not include applicable taxes and service charge.

FREQUENTLY ASKED QUESTIONS

MENUS & EXPERIENCE
Our menu features one protein a night along with a compliment of other dishes across three courses. Throughout the year, it ebbs and flows in accordance with the natural rhythm of mother earth and her freshest seasonal bounty. Please note, menus are subject to change without notice based on availability.

START TIME & SEATING
Join us in The Silo Cookhouse for drinks and hors d’oeuvres at 7:00pm, before dinner service at 7:30pm.
Seating is communal at our main dining table that can seat up to 40 guests. All guests are seated at the same time and enjoy dinner collectively.

PRICING
Pricing may vary from those identified above depending on the accompanying menu. Changes in price, if any, will be disclosed when making your reservation.

CHILDREN
Children are welcome to enjoy our nightly dinner menu for the same price as adults. If our nightly menu is not to their liking, they may choose an option from our Kid’s Menu for a reduced price. CLICK HERE to view the Kid’s Menu. High chairs available upon request.

ATTIRE
The attire for dinner is informal.

SERVICE CHARGE
For your convenience, a 20% service charge is added to all checks and party sizes.

ALCOHOLIC BEVERAGES
The Bar at The Horse Shoe Farm offers a selection of fine wines, local beers, and seasonal craft cocktails. We are a membership-based bar and require each party to have at least one member. The membership process is simple and easy – our host will confirm your membership upon arrival.

RESERVATIONS
Reservation confirmations and dietary preferences are required 72 hours prior to each meal. All reservations are subject to a non-refundable deposit of $30 per person paid at the time of booking.

DIETARY PREFERENCES & RESTRICTIONS
At The Horse Shoe Farm, we strongly believe in creating a sustainable food model that is conscious of our impact on the environment. As such, our menus will showcase just one or two animal proteins per evening. If the choice of protein is not to your liking, we are happy to substitute it with a Chef’s choice vegetarian option. We offer a family style chef’s tasting experience so we may not always be able to accommodate every dietary restriction and allergy (although we always try). Should that situation arise we will inform you as soon as possible.

TO GO OPTIONS
If you are a guest staying at The Horse Shoe Farm, you are welcome to order dinner to be delivered to your home. Please call in advance to request.

MEET THE TEAM

The Silo Cookhouse at The Horse Shoe Farm is home to a team of seasoned culinary professionals committed to providing the best in service for each of our guests. Read more about our current team below.

Shane McAnelly

Executive Chef

Known for his eclectic, inventive, yet approachable dishes, Shane McAnelly has a culinary approach distinctly focused on ingredients and seasonality. Growing up in Oakley, CA, Shane spent time as a child baking with his mother and grandmother. Shane received a degree in Culinary Arts at the Diablo Valley College in 2002, and went on to become sous chef and then chef de cuisine at local restaurants, where he developed menus to reflect seasonality and build relationships with local farmers and purveyors. Shane later relocated to wine country to open Chalkboard restaurant as Executive Chef in Healdsburg, CA. In 2017, Shane opened a second restaurant in Healdsburg, The Brass Rabbit, focused on wood grilled meats and vegetables. In May 2018, Shane hosted his first dinner in the prestigious James Beard House in New York City. In July 2021, Shane set his sights east to Western North Carolina. Shortly after the move, he joined the team at The Horse Shoe Farm, continuing his farm to table roots and helping create a one of a kind dining experience in a one of a kind environment. Shane lives with his wife, daughter, son, dog and three cats in Hendersonville.

Rick Brook

Director of Food & Beverage

Rick Brook happily comes to The Horse Shoe Farm with an extensive background in food & beverage operations throughout the country. Beginning in NYC after graduating from Dartmouth, Rick ran the bar program at the historic Keens’ Steakhouse. Moving on to Boston and later to points west, Rick proceeded to operate high-end white tablecloth steakhouses in luxury destinations in Telluride, San Francisco and, most recently, at The Shore Lodge in McCall, Idaho. In San Francisco, Rick was part of the PlumpJack team that re-opened the iconic Balboa Cafe. All this has led to the dream job of being Director of Food & Beverage here at The Horse Shoe Farm in an idyllic destination nestled in the rolling countryside near Hendersonville. Rick looks forward to extending every guest the utmost in Horse Shoe Farm hospitality.

Kelsey Kuehl

Sous Chef

Kelsey was born and raised in southwest Michigan and moved to the area a few years after completing culinary school in Grand Rapids, Michigan. She worked for Mandara Hospitality Group for the past 5.5 years starting as a line cook and moving her way up to Sous Chef before coming to The Horse Shoe Farm. Professionally, she has gotten to cook for the James Beard Celebrity chef tour, Chaîne des Rôtisseurs, and NC Fine Wines, as well as for chef Gordon Ramsay. Outside of the kitchen she enjoys the outdoors by hiking, backpacking and foraging wild edibles along with her rescue hound Kaline.

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