The Appalachian Menu
The menu features a wide range of Appalachian-inspired seasonal dishes, from starters such as blue crab spoon fritters and beer battered okra to mains including glazed duck, rainbow trout and variety of dry age steaks. To set the mood for this culinary experience, the interior design is led by darker tones with touches of brass, stone and wood.
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Our Chef
David Rule wanted to pay homage to the region as his experiences in various kitchens across East Tennessee influenced his vision for The Appalachian. Rule is a veteran chef having worked at Blackberry Farm in Walland, Tennessee, as well as Dancing Bear Lodge, in Townsend, Tennessee, all before opening the Walnut Kitchen in Maryville, Tennessee, where he was the executive chef and partner.
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