News

Dinner Menu Wednesday, August 16-Saturday, August 19

Dinner Specials for DIRTY DANCING WEEKEND

Wednesday, August 16 through Saturday, August 19, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.    

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Johnny’s Spaghetti Arms  – “Look spaghetti arms. This is my dance space. This is your dance space.” Enjoy oodles of noodles smothered by Johnny’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.    13         

Lisa’s Luau Chicken – Sauteed chicken breasts chargrilled and topped with pineapple, mango, and ginger salsa.   16    

I’m Having the Prime of My Life-  And we want you to have it too! 10 oz. Prime Rib grilled to your favorite temperature and served with house au jus and horseradish cream sauce.   21

Noboby Puts Baby Back Ribs in a Corner – Honestly the best part of the movie when Baby breaks from her parents to help dashing Johnny. Our house spiced rubbed ribs served with our homemade smoky and tangy southern style bbq sauce.  18

Lake Lift Whitefish The famous scene we all know! This light tasting flaky fish is coated with a blend of parmesan and panko bread crumbs.   John sears it ‘til crispy then serves his special red pepper tartar sauce on the side.  18                                                                                                     

We charge 5.00 for meal splitting at dinner./*Consumer Warning: Raw or undercooked meats, eggs, or poultry can cause foodborne illness.

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Homemade Peach Cobbler-This cobbler is made with South Carolina peaches, served warm and topped with homemade salted caramel ice cream, powdered sugar, and whipped cream. 5.5

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates…Available Any Time!

 

Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Wednesday, August 2-Saturday, August 5

Weekly Dinner Specials

Wednesday, August 2 through Saturday, August 5, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Thick Center Cut Chop with Bacon and Onion Jam– Hand cut by John, this wicked thick chop is char-grilled with butter.  We are topping this week’s chop with a jam loaded with flavor–bacon and onion. Delicious!    21

Spaghetti Bolognese  – Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!    13         

NY Strip with Crispy Onion Straws- Hand cut NY strip chargrilled with our house blackening rub then served with hand dipped crispy onion straws. This scrumptious steak has your name on it!  Served with a side of house Cajun cream sauce.   27

Parmesan and Panko Encrusted Whitefish –John coats this light and flaky fish with a blend of parmesan and panko bread crumbs.  He pan sears it ‘til crispy and adds his very tasty red pepper tartar sauce on the side.   A local favorite!    17

Chicken Mediterranean  – Grilled chicken breast tossed with sautéed artichokes, capers, feta, sundried tomatoes, and olives in a lemon white wine butter sauce. Light and so tasty.  17

Scallops Au Gratin  – Broiled scallops in a buttery, garlicky, cheesy, white wine butter sauce.  Topped with house seasoned bread crumbs. You will be happy you indulged in this dish.  22        

$5 meal split charge /Consumer Warning: Consuming raw or undercooked meats can cause foodborne illness.

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates…Available Any Time!

 

Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Menu Wednesday, July 26-Saturday, July 29

Weekly Dinner Specials

Wednesday, July 26 through Saturday, July 29, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Thick Center Cut Honey Garlic Teriyaki Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  We are topping this week’s chop with a honey garlic teriyaki sauce.    21

Spaghetti Bolognese  – Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!    13         

North Carolina Trout Mediterranean– This trout was just caught and brought! Pan seared trout served with an herbed compound butter.   22

NY Strip Black & Blue- Hand cut NY strip chargrilled with our house blackening rub then served with bubbly buttermilk blue cheese. This scrumptious steak has your name on it!  27

Parmesan and Panko Encrusted Whitefish –John coats this light and flaky fish with a blend of parmesan and panko bread crumbs.  He pan sears it ‘til crispy and adds his very tasty red pepper tartar sauce on the side.   A local favorite!    17

$5 meal split charge /Consumer Warning: Consuming raw or undercooked meats can cause foodborne illness.

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates…Available Any Time!

 

Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Menu Wednesday, July 19-Saturday, July 22

Dinner Specials

Wednesday, July 19 through Saturday, July 22, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.

Chanterelle Mushroom Week

We have quite the culinary delicacy this week with our local Chanterelle Mushrooms.   

It is the only week we can get these delectable mushrooms, locally, during the year. They are known as the Queen of the Forest and are known to be the most sought after mushrooms around the world!

You really do not want to miss the opportunity to taste these delectable mushrooms in John’s specials this week.

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Chanterelle Mushroom and White Wine Artichoke Chicken – All natural chicken breast chargrilled and topped with a delicious sauce of chanterelle mushrooms, sun dried tomatoes, lemon, white wine, artichokes, and feta cheese.   20

Filet Mignon with a Garlic Butter Chanterelle Sauté – Hand cut and chargrilled to your preferred temperature, this filet is so tender you can cut it with a fork. You must try this filet at some point in your life—today’s the day! Topped with a chanterelle mushroom and garlic butter sauté.  39

Local North Carolina Trout with a Chanterelle Mushroom Beurre Blanc– A generous portion of fresh North Carolina Mountain trout. Lightly breaded and pan fried, this trout is topped with a Chanterelle Mushroom and Chardonnay white wine Beurre blanc.  25

Chargrilled Chop with a Mushroom Chardonnay Cheese Sauce – This hand-cut 10 oz. chop is buttered and seasoned while chargrilling it for seriously delicious flavor. This week’s chop is topped with local a chanterelle mushroom and white wine Chardonnay cheese sauce.  24

Spaghetti– Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!    13         

Panko Crusted Whitefish We just can’t keep this off the menu!  A local favorite, this light tasting flaky fish is coated with a blend of parmesan and panko crumbs.   John pan sears it ‘til crispy then serves his special red pepper tartar sauce on the side.  18

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Megan’s Key Lime Pie  This cool you down key lime pie is made with a graham cracker crust and a delicious tasty topping . 4.75

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

Check out our NEW Patio Bar!

Medina’s Gift Certificates…Available Any Time!

Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Specials Wednesday, July 12-Saturday, July 15

Weekly Dinner Specials

Wednesday, July 12 through Saturday, July 15, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Thick Center Cut Chop with Firecook’s BBQ – Hand cut by John, this wicked thick chop is char-grilled with butter.  We are topping this chop with House Firecook’s BBQ with a little kick.    21

Spaghetti Bolognese  – Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!    13         

Shrimp Mediterranean– Grilled shrimp served with a Mediterranean sauce of artichokes, lemon, sundried tomatoes, white wine, feta, and butter.   Served over linguine with garlic toast. Nice light Summer dish.   21

Steak Pizziola-Hand cut NY strip chargrilled then smothered with sautéed mushrooms, onions, peppers and provolone cheese. This scrumptious steak has your name on it!  27

Parmesan and Panko Encrusted Whitefish –John coats this light and flaky fish with a blend of parmesan and panko bread crumbs.  He pan sears it ‘til crispy and adds his very tasty red pepper tartar sauce on the side.   A local favorite!    17

North Carolina Trout– This trout was just caught and brought! Pan seared trout served with an herbed compound butter made with fresh garden herbs.   So fresh!  22

$5 meal split charge /Consumer Warning: Consuming raw or undercooked meats can cause foodborne illness.

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Megan’s Key Lime Pie  This cool you down key lime pie is made with a graham cracker crust and a delicious tasty topping . 4.75

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates…Available Any Time!

 Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Specials Wednesday, July 5-Saturday, July 8

Weekly Dinner Specials

Wednesday, July 5 through Saturday, July 8, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.

 

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Thick Center Cut Chop with Asian Plum Sauce – Hand cut by John, this wicked thick chop is char-grilled with butter.  We are topping the chop with an Asian Cherry and Plum Sauce.    21

Spaghetti Bolognese  – Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!    13         

North Carolina Trout Mediterranean– This trout was just caught and brought! Pan seared trout served with a Mediterranean lemon, sundried tomato, white wine, and butter sauce.   22

Flank Steak with Merlot Mushrooms – Our house marinated flank steak is chargrilled, sliced thin, then ladled with our merlot garlic mushrooms.   21

Parmesan and Panko Encrusted Whitefish –John coats this light and flaky fish with a blend of parmesan and panko bread crumbs.  He pan sears it ‘til crispy and adds his very tasty red pepper tartar sauce on the side.   A local favorite!    17

Scallops Available Friday and Saturday –Ask your server about our specials.

$5 meal split charge /Consumer Warning: Consuming raw or undercooked meats can cause foodborne illness.

 

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Megan’s Key Lime Pie  This cool you down key lime pie is made with a graham cracker crust and a delicious tasty topping . 4.75

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates…Available Any Time!

 

Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Menu Wednesday, June 28-Saturday, July 1

Weekly Dinner Specials

Happy Fourth of July Weekend!

Wednesday, June 28 through Saturday, July 1, 2017

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with butter.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with your choice of soup or salad.

Thick Center Cut Chop with Local Cider Applesauce – Hand cut by John, this wicked thick chop is char-grilled with butter.  We reduce local apples and add homemade Cider Mill apple cider to make a homemade applesauce to top the chop.    20

Spaghetti Bolognese  – Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!    13         

North Carolina Trout– This trout was just caught and brought! We pan sear the trout and serve it with a lemon, sundried tomato, caper, white wine, and butter sauce.    22

Chargrilled Ribeye with Caramelized Onions and Black Stout Au Jus  – John’s hand cut steaks are unbeatable for quality and delectable flavor.  House seasoning is rubbed on this 14 oz. steak before chargrilling to your perfect temperature.  Served with caramelized onions and a Black Stout Au Jus.    27

Parmesan and Panko Encrusted Whitefish –John coats this light and flaky fish with a blend of parmesan and panko bread crumbs.  He pan sears it ‘til crispy and adds his very tasty red pepper tartar sauce on the side.   A local favorite!    17                                                                                                       

$5 meal split charge /Consumer Warning: Consuming raw or under cooked meats can cause foodborne illness.

Desserts

Mud Pie  – OK, this is just awesome!  This chilly pie is layered with Fudge and Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is drizzled with chocolate sauce and finished with a dollop of whipped cream.  A definite favorite.   5.5           

Our Famous Cinnamon RollsThese rolls, affectionately mentioned in both Southern Living and Our State magazines, are served warm and topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.            Add ice cream for 2.

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with whipped cream and cinnamon.  5

Pie of the Day  Today’s pie is served with homemade vanilla ice cream for a sweet treat.      5.50

Megan’s Key Lime Pie  This cool you down key lime pie is made with a graham cracker crust and a delicious tasty topping . 4.75

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Strawberry Cake Sheet cake, layered with strawberries and cream, then garnished with whipped cream and shakes of powdered sugar.    5.5

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates…Available Any Time!

 

Summer Hours!

Monday:  7:30 am -2pm Breakfast and Lunch

Closed Tuesdays

Wednesday, Thursday, Friday, and Saturday:  7:30am – 9pm Breakfast, Lunch, and Dinner

Sunday:  7:30 am – 3 pm Breakfast and Lunch

Breakfast ends at 10:30 except peak weekends 10:15

Lunch Served from 11-cl

Dinner Begins at 5 p.m. with a New Menu Weekly

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Specials Wednesday, June 21-Saturday June 24

Weekly Specials

Wednesday-Saturday, June 21 through June 24

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.    

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with olive oil.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cake served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and the starch of the day. Pasta entrées come with your choice of soup or salad.

Pork

Weiner Schnitzel – First bread a boneless, center cut pork loin cutlet, then pan fry it and top it with grilled pit ham and melted baby Swiss cheese to create this cordon bleu!   17

Chicken

Blackened Chicken and Shrimp AlfredoOur house made blackening spice nicely jazzes up the chargrilled chicken and shrimp which is then served atop the best ever homemade Alfredo sauce. Tossed with fettucine noodles.  22

Seafood

Parmesan Encrusted Whitefish – A local favorite, this light and flaky fish is coated with a blend of parmesan and panko bread crumbs, then pan seared ‘til crispy.  Served with our house red pepper tartar sauce.   18

Local North Carolina Trout – A generous portion of fresh North Carolina Mountain trout. Lightly breaded and pan fried, this trout is topped with a lemon and herb compound butter.  22

Pasta

Spaghetti– Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!   13

**Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. /Split plate $5

 

Desserts

Pie of the Day  This ample piece of pie is served with homemade vanilla ice cream for a sweet treat.  Ask your server for today’s flavors. 5.5

Megan’s Key Lime Pie  This cool you down key lime pie is made with a graham cracker crust and a delicious tasty topping . 4.75

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Strawberry Cake Sheet cake, layered with strawberries and cream, then garnished with whipped cream and shakes of powdered sugar.    5.5

Tiramisu – An Italian delight made right!  Ladyfingers are layered with whipped mascarpone cheese and coffee liqueur.  Topped with a dollop of whipped cream and cinnamon.  5

Frozen Mud PieSalted caramel homemade ice cream layered with fudge and cookie crumbs. Topped with a little extra love–whipped cream, cookie crumbs, and chocolate sauce.-  5.5

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop 

What’s new at Medina’s? You ask??

Draft Beer is Here!

New Outside Bar is Open!

Patio Pooch your BFF with homemade doggie ice cream, bacon, eggs and more!!

Enjoy our full liquor license with your favorite dinner cocktail.

See Facebook for details!

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Closed Tuesdays

 

Summer Hours are here! Visit Medinasvillagebistro.com for our Summer Hours Line Up.

Weekly Dinner Specials for Wednesday-Saturday June 14-June 17

Happy Father’s Day Dinner Specials

Weekly Specials Wednesday-Saturday, June 14 through June 17

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.    

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with olive oil.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cakes served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and the starch of the day. Pasta entrées come with your choice of soup or salad.

Pork

Smothered Shiitake Chop – This center-cut chop is hand-cut, seasoned by John, then chargrilled.   This week’s chop top is a grilled sweet onion, local shiitake mushroom, and pepperjack white cheese sauce.   22

St. Louis Style Spare Ribs – Braised, baked, and grilled these ribs will fall apart, on the way to your mouth, they are so tender!  With a Hickory Smoked Brown Sugar BBQ sauce. –19

Grilled Italian SausageGrilled Italian sausage sautéed with onions, tomatoes, and peppers served with John’s magic garlic sauce on top.- 13

Beef

Bacon Wrapped Filet w/ Crispy Onion Straws– Hand-cut and chargrilled to your preferred temperature, this filet is so tender you can cut it with a fork. Topped with crispy onion straws. Served with our house creamy horseradish sauce.  39

Bone-In Ribeye- This Stockyard choice rib-eye is a whopping 32 ounces!  It is grilled with butter and house seasonings to your preferred temperature.  Sautéed garlic mushrooms cover this steak while a creamy horseradish sauce waits on the side.  42

**Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. /Split plate $5

Seafood

Parmesan Encrusted Whitefish – A local favorite, this light and flaky fish is coated with a blend of parmesan and panko bread crumbs, then pan seared ‘til crispy.  Served with our house red pepper tartar sauce.   18

Chicken

Grilled Chicken Kabobs– Free range chicken kabobs with colored peppers, onions, and mushrooms. Seasoned just perfectly for a nice Summer dish.   15

 

Desserts

Pie of the Day  This ample piece of pie is served with homemade vanilla ice cream for a sweet treat.  Ask your server for today’s flavors. 5.5

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Strawberry Cake Sheet cake, layered with strawberries and cream, then garnished with whipped cream and shakes of powdered sugar.    5.5

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

What’s new at Medina’s? You ask?? 

 

DRAFT BEER IS HERE!

New Outside Bar Grand Opening is Thursday Night at 5 p.m.

 

 

Patio Pooch your BFF with homemade doggie ice cream, bacon, eggs and more!!

Enjoy our full liquor license with your favorite dinner cocktail.

See Facebook for details! 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Closed Tuesdays

 

Dinner Menu Wednesday, June 7-Saturday, June 10

Weekly Dinner Specials

Wednesday-Saturday, June 7 through June 10

Specials served from 5:00 pm – 9:00 pm.  We also offer our regular menu from 11am – close.    

Appetizers

Spinach & Artichoke Dip or Buffalo Ranch Chicken DipServed with tortilla chips.   8

Basket of Pretzel Bread with Butter or Grilled Crostini with olive oil.   4

Antipasto – This appetizer is layered with Capicola ham, salami, provolone, lettuce, tomatoes, red peppers and pepperoncinis with house garlic vinaigrette drizzled on the top.   7.5/9.5

NEW! Smoked Trout DipNC Smoked Trout is used in this creamy dip that is so good you will crave it from this day forward. Served with grilled crostini. 8.5

NEW! Crab Cake AppetizerLump Crab Cakes served with red cabbage slaw and grilled bread. Side of Stone Crab Sauce. 9.75

Entrées                                                                                                                            

Dinner entrées come with your choice of a soup or a salad, fresh vegetable of the day, and the starch of the day. Pasta entrées come with your choice of soup or salad.

Seafood

Parmesan Encrusted Whitefish – A local favorite, this light and flaky fish is coated with a blend of parmesan and panko bread crumbs, then pan seared ‘til crispy.  Served with our house red pepper tartar sauce.   18

Mussels– A generous portion of fresh PEI mussels with house marinara with San Marzano tomatoes.  Served with garlic toast points.  11

Bacon Wrapped Ruby Red BBQ ShrimpA crowd favorite! Maple smoked bacon wrapped shrimp skewer grilled with mesquite molasses and brown sugar BBQ sauce.  21

Pork

Smothered Chop – This center-cut chop is hand-cut, seasoned by John, then chargrilled.   This week’s chop top is a local collard green, mushroom and white cheese sauce.   22

Beef

Filet w/ Bearnaise– Hand-cut and chargrilled to your preferred temperature, this filet is so tender you can cut it with a fork. Served with a side of bearnaise.  38

**Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. /Split plate $5

Pasta

Spaghetti– Enjoy oodles of noodles smothered by John’s meat sauce consisting of ground beef and pork, veggies, red wine, beef stock reduction and Italian seasonings.  Served with garlic toast for mopping up that yummy sauce.   Manga!   13

 

Desserts

Pie of the Day  This ample piece of pie is served with homemade vanilla ice cream for a sweet treat.  Ask your server for today’s flavors. 5.5

Megan’s Key Lime Pie Graham cracker crust, creamy center. 4.75

Bistro’s Bread Pudding Made with our famous cinnamon rolls and lots of gooey sweet stuff.  It is absolutely beyond wonderful!   5.5    Add ice cream if you dare:  2 a scoop

Strawberry Cake Sheet cake, layered with strawberries and cream, then garnished with whipped cream and shakes of powdered sugar.    5.5

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust then a layer of chocolate and one of peanut butter cream.  Drizzles of caramel and chocolate, peanut butter chips and chunks of chocolate lay on top.   5

Homemade Ice Cream of the Day  – Ask your server for tonight’s flavors.   2 a scoop

 

What’s new at Medina’s? You ask??

DRAFT BEER IS HERE!

Patio Pooch your BFF with homemade doggie ice cream, bacon, eggs and more!!

Enjoy our full liquor license with your favorite dinner cocktail.

New Outside Bar is Almost Open! See Facebook for details!

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Closed Tuesdays

 

Summer Hours are here! Visit Medinasvillagebistro.com for the Summer Hours Line Up.