01 Nov 2018

Dinner Specials Menu Friday, November 2-Saturday, November 3

Friday, November 1 through Saturday November 2, 2018 Specials served from 5:00 pm – 9:00

01 Nov 2018

Friday, November 1 through Saturday November 2, 2018

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 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

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 or curry entrees comes with soup or salad.

Parmesan Encrusted Whitefish  – Always a favorite, just ask our regulars!  This light and flaky, heart healthy fish is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  Our tasty red pepper tartar sauce sits on the side.    18

Caramelized Local Apple Cider Chop –This week’s chop is with a local apple reduction. Hand cut and sizzling good!  21

Spaghetti Bolognese – This homemade sauce begins with ground rib-eye, ground pork and garden veggies.  Blending red wine, beef stock and a special mix of Italian seasonings brings a delicious flavor to the pasta.  Served with garlic toast for munching and mopping up.     13   Have it “John’s Way” by baking jalapeno peppers, mushrooms and mozzarella on top!    16                                    

Brandon’s Famous Shrimp and Vegetable Curry– Sauteed sugar snap peas, squash, zucchini, tri-color peppers, crimini mushrooms, in a creamy coconut milk curry sauce. Served with grilled shrimp over Jasmine rice with wood fired oven flat bread.   17

Chicken Parmesan– Free range chicken pounded thin and hand breaded and pan seared. Served atop spaghetti with a mozzarella cheese and homemade marinara sauce. Served with garlic toast.    17

We charge 5.00 for meal splitting at dinner./We may add gratuity of 20% to parties of 6 or more./

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


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

Pie of the DayA slice of our delicious warm pie of the day with homemade ice cream will make you very happy! 5.5

Medina’s Bread Pudding Made with our famous cinnamon rolls and topped with our homemade cream cheese icing. Ask for today’s seasonal flavors. Whipped cream and powdered sugar completes this dessert.   5.5

Banana Foster Ice Cream PieA slice of this delicious ice cream pie contains bananas, chocolate, pockets of caramel, and chocolate shavings.  Drizzled chocolate sauce adorns this dessert. Scrumptious.  6

Strawberry CakeLayered strawberry cream cake with a shake of powdered sugar and a couple of dollops of whipped cream.  5.5

Homemade Apple StrudelLayered local apples in between layers of phyllo dough topped with a craisin granola. Served warm, this dessert also comes with a dollop of homemade salted caramel ice cream.  6

Homemade Ice CreamAsk your server for today’s flavors.  2.5 a scoop


Try our Draft Beers and our House Specialty Cocktails!

Medina’s Village Bistro Hours

Sunday, Monday, Wednesday, and Thursday 7:30-2 p.m. Breakfast & Lunch

Tuesday: Closed

Friday-Saturday: 7:30am.-9pm.  Breakfast, Lunch & Dinner

Breakfast is served until 10:15-10:30 then lunch begins shortly after.


Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

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