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.
Spinach & Artichoke Dip or Buffalo Ranch Chicken Dip – Served 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
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.
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 Rolls – These 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
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
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