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Dinner Menu Wednesday, October 18-Saturday, October 21

Wednesday, October 18 through Saturday, October 21, 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 top.   7.5/9.5

Fall App! Smoked Trout Dip NC Smoked Trout is used in this creamy dip that is so good you’ll crave it from this day forward.  Served with grilled crostini.   8.5

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.

8oz. Filet Mignon – Chef John hand cuts this beautiful piece of tenderloin then char-grills it to your preferred temperature.  Garlic and port wine mushrooms top this delightful dish.   38

Panko Crusted Whitefish – One of our most popular meals, this light and flaky fish is coated with a blend of parmesan and panko crumbs, then pan seared ‘til crispy.  Served with our special homemade red pepper tartar sauce on the side.   18                                                                                                                    

Spaghetti Bolognese – Enjoy this pasta smothered by a meat sauce consisting of ground ribeye and pork sausage, San Marzano tomatoes, red wine, beef stock and Italian seasonings.  Served with garlic toast for soaking up that extra sauce.  Manga!     13

Fall Harvest Chop – This wicked thick chop is char-grilled then topped with chunks of regional apples in an apple cider made just around the corner.    21

North Carolina Trout  – Enjoy this wonderful local trout filet, pan seared with lemon herb butter.   22

Corned Beef and Cabbage  – You don’t have to wait for St. Patty’s Day to enjoy this great meal!  Slow cooked lean corned beef is joined with braised cabbage, red potatoes and stewed carrots. 17

We charge 5.00 for meal splitting at dinner.

*Consumer warning: Raw or undercooked meats, eggs or poultry, can cause food-borne illness.

Desserts

Mud Pie Ok, this is just awesome.  This chilled pie is layered with Fudge & Homemade ice cream.  Oreo cookie crumbs are sprinkled on top.  The pie is dribbled with chocolate sauce and finished with a dollop of whipped cream.   5.5

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

Pumpkin Pie This ample piece of pie is served with whipped cream.   4

Peanut Butter Chocolate Pie This sinfully delicious pie has a graham cracker crust, 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

Pumpkin Spice Ice Cream & Ice Cream of the Day Ask your server for today’s flavors. 2 dollars a scoop

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

Sweet Potato Maple Layered Cheesecake Honey graham cracker crust and caramelized hazel nuts.  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 dollars a scoop

 

Medina’s Gift Certificates … Available Any Time!

 

Fall Hours through Nov. 1

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

Tuesday: Closed

Wednesday thru Saturday: 7:30am-9pm Breakfast, Lunch & Dinner

Sunday: 7:30am-3pm Breakfast & Lunch

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

Lunch served from as close to 11 as possible to closing

Dinner begins at 5pm with New Dinner Specials Every Week

 

Winter Hours Starting Nov. 1

Sunday-Monday, Wednesday, and Thursday 7:30-2

Tuesday Closed

Friday-Saturday 7:30 a.m.-9 p.m.

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Dinner Menu Wednesday, October 11-Saturday, October 14

Wednesday, October 11  through Saturday, October 14, 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

Fall App! 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

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.

Chargrilled Bacon Onion Jam Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  This week’s chop top is a bacon and onion jam.   21

Shrimp n’ Grits – Shrimp are sautéed with onions and peppers, Andouille sausage, tomatoes, garlic and wine before being served over cheesy grits.  The best shrimp and grits in its true Southern style!   21    

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.  38

Local Vegetable LasagnaLocal vegetables are layered in this three-cheese layered pie bubbling with goodness.   15

North Carolina Trout– This trout was just caught and brought! Pan seared trout served with an a sun-dried tomato pesto cream sauce.   22

Panko Encrusted 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                                                                                                     

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

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

Pumpkin Spice Ice Cream and Ice Cream of the Day  – Ask your server for today’s flavors.   2

Sweet Potato Maple Layered CheesecakeHoney graham cracker crust, caramelized hazelnuts. 5.5

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates…Available Any Time!

 

Fall 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 as close to 11 as possible to cl

Dinner Begins at 5 p.m. with a New Dinner Specials 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, October 4-Saturday October 5

Special Event Thursday, October 5..see Medina’s Village Bistro FB page for details–Music, Tasting, Fall Menu. See our website Specials under Menu Tab to see the Fall Menu!

Dinner Menu Wednesday, October 4  through Saturday, October 7, 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

Fall App! 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

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.

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       

Hand-Cut Chargrilled Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  This week’s chop top is a smoky house BBQ sauce.   21

Chicken Mediterranean  – Grilled chicken breast tossed with sautéed artichokes, capers, feta, sundried tomatoes, and olives in a lemon white wine butter sauce. The perfect flavor blend.  17

NY Strip with Caramelized OnionsA hand cut NY Strip steak with our house blackening rub, served chargrilled to your perfect temperature with caramelized grilled onions and a dark stout au jus.   27

House Meatloaf with Fall Ale GravyHouse ground steak meatloaf made with all the right seasonings. Grilled and topped with a Fall Ale Gravy.  16

Panko Encrusted 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                                                                                                     

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

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

Pumpkin Spice Ice Cream and Ice Cream of the Day  – Ask your server for today’s flavors.   2

Sweet Potato Maple Layered CheesecakeHoney graham cracker crust, caramelized hazelnuts. 5.5

 

Check out our NEW Patio Bar!

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates…Available Any Time!

 

Fall 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 as close to 11 as possible to cl

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

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Fall Tasting Wine, Beer, and Spirits with Fall Menu

Medina’s Village Bistro

Wine, Fall Beer, and Spirits Tasting

Thursday, October 5th   5-9 p.m.  Upper Patio

 

$15 for 4 tickets to any tasting table Fall Beers, Local Spirits, and Wines

Appetizers-$9

Bacon Wrapped Shrimp Skewer

Whiskey Molasses BBQ Glaze

Cajun Chicken Bites

Pickle, caramelized red onion, garlic, olive oil layered on crostini

Ribeye Steak Meatball 5 oz.

Braised in red wine, Italian Tomato Puree and beef stock

Cheddar Stout Soup

Crunchy Bread & Butter

Fall Spring Rolls

Nhan’s Vietnamese Rolls-shrimp, sausage, cabbage, carrot. Asian slaw and dipping sauce

Desserts-$5.5

Flourless Chocolate Cake with Raspberry Compote

Apple Cider Bread Pudding

Butter Pecan Layer Cake

Dinner Menu will be offered in our regular dining areas.  Drink Specials All Evening.

Medina’s Village Bistro

Wine, Fall Beer, and Spirits Tasting

5-9 p.m.  Upper Patio

$15 for 4 tickets to any tasting table Fall Beers, Local Spirits, and Wines

Appetizers-$9

Bacon Wrapped Shrimp Skewer

Whiskey Molasses BBQ Glaze

Cajun Chicken Bites

Pickle, caramelized red onion, garlic, olive oil layered on crostini

Ribeye Steak Meatball 5 oz.

Braised in red wine, Italian Tomato Puree and beef stock

Cheddar Stout Soup

Crunchy Bread & Butter

Fall Spring Rolls

Nhan’s Vietnamese Rolls-shrimp, sausage, cabbage, carrot. Asian slaw and dipping sauce

Desserts-$5.5

Flourless Chocolate Cake with Raspberry Compote

Apple Cider Bread Pudding

Butter Pecan Layer Cake

Dinner Menu will be offered in our regular dining areas.  Drink Specials All Evening.

Dinner Specials Wednesday, September 27-Saturday, September 30

Wednesday, September 27 through Saturday, September 30, 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 

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.

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   John’s way—add grilled mushrooms, jalapenos, and 2 cheeses add  3       

Center Cut Teriyaki Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  This week’s chop top is a house garlic teriyaki sauce.   21

Pesto Chicken Mediterranean  – Chargrilled chicken breast with a pine nut pesto, feta cheese, tomatoes, and sautéed fresh spinach.  17

NY StripA hand cut NY Strip steak with our house blackening rub, served chargrilled to your perfect temperature with a bubbly Danish blue cheese on top.  Mmmmhmmm.  27

Panko Encrusted 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                                                                                                     

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

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!

 

Fall 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 as close to 11 as possible to cl

Dinner Begins at 5 p.m. with a New Dinner Specials 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, September 20-Saturday, September 23

Wednesday, September 20 through Saturday, September 23, 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

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 and stroganoff come with your choice of soup or salad.

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  John’s way—add grilled mushrooms, jalapenos, and 2 cheeses add  3       

Smothered Thick Center Cut Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  This week’s chop is smothered with a spinach, onion, and white Chardonnay cheese sauce.   23

Hawaiian Chicken  – Chargrilled chicken breast with a delicious brown sugar and whiskey glazed pineapple topping.  16

Filet Stroganoff- Beef tenderloin makes this stroganoff the most tender and delectable ever. Served over egg noodles with crunchy bread.  18

Panko Encrusted 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              

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

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!

 

Fall 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 as close to 11 as possible to cl

Dinner Begins at 5 p.m. with a New Dinner Specials 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, September 13-Saturday, September 16

Wednesday, September 13 through Saturday, September 16, 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

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.

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         

Thick Center Cut Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  This week’s chop top has a whiskey cider reduction made with local apples.   21

Blackened Chicken and Shrimp Fettucine Alfredo  – Grilled chicken breast and shrimp tossed with John’s homemade buttery fettucine Alfredo sauce and parmesan cheese.  Comes with garlic toast.   22

NY Strip with Crispy Onions- Hand cut NY strip chargrilled with our house blackening rub then served topped with crispy onions and Cajun horsey cream sauce. This scrumptious steak has your name on it!  27

Panko Encrusted 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             

We charge 5.00 for meal splitting at dinner./*Consumer Warning: Raw or under cooked meats, eggs, or poultry can cause foodbourne 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

John’s Banana Cake He’s known for this. It’s layered and luscious.   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 Wednesday, September 6-Saturday, September 9

Wednesday, Septmeber 6 through Saturday, September 9, 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 and shrimp curry entrées come with your choice of soup or salad.

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         

Thick Center Cut Chop– Hand cut by John, this wicked thick chop is char-grilled with butter.  This week’s chop top has a Firecook’s BBQ Sauce.    21

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

NY Strip with Marsala Mushrooms- Hand cut NY strip chargrilled with our house blackening rub then served with Marsala wine Mushrooms. This scrumptious steak has your name on it!  27

Panko Encrusted 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             

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

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, August 30-Saturday, September 2

Happy Labor Day Weekend!

Wednesday, August 30 through Saturday, September 2, 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 and shrimp curry entrées come with your choice of soup or salad.

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        

Thick Center Cut Chop– Hand cut by John, this wicked thick chop is char-grilled with butter. This week’s chop top has caramelized onions and a Chardonnay white cheese sauce.   21

London Broil – Our house marinated flank steak is chargrilled and sliced thin then ladled with our mushroom, onion, and red wine demi-glace.  22

Chicken Marsala – This all natural chicken breast is lightly floured then sautéed with mushrooms, oil, garlic, butter, and a brown gravy reduction. 18

Panko Encrusted 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                                                                                                 

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

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, August 23-Saturday, August 26

Dinner Specials

Wednesday, August 23 through Saturday, August 26, 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 and shrimp curry entrées come with your choice of soup or salad.

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 Curry with Veggies – Shrimp curry in a coconut milk curry with local vegetables served over Basmati rice.  Served with crunchy bread.    19         

North Carolina Trout with Compound Butter– This trout was just caught and brought! Pan seared trout served with an herbed compound butter on the top.   22

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.  38

Chargrilled Pork Tenderloin with Asian Plum Sauce – Chargrilled pork tenderloin medallions served with an Asian plum sauce. Pork tenderloin is so tender and full of flavor.   20

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                                                                                                     

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

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