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14 Mar 2019

Dinner Menu and Pizza Menu for Friday, March 15-Saturday, March 16

By Megan Medina

Friday, March 15 through Saturday, March 16, 2019

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 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

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.

North Carolina Trout – Butterflied, pan seared, and seasoned to perfection, this freshwater swimmer is absolutely delicious!  Served with a roasted garlic and red pepper cream sauce.    – 22

Pork Weiner Schnitzel – From the mountains of Europe to the mountains here at home, this thinly pounded and breaded pork cutlet is pan fried and topped with a brown gravy   – 18

Filet Mignon – John hand cuts your piece of tenderloin then char-grills it to your preferred temperature.  Crispy onion straws decorate the top, beside it, a lively Cajun horseradish sauce.   – 38

Parmesan Encrusted Whitefish – Customers love this fish, it’s so light and flaky.  This filet is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  The Bistro’s house red pepper tartar sauce sits on the side.    – 19

Spaghetti Bolognese – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of red wine and beef stock to make a delicious pasta meal.  Served with garlic toast.    – 14   Choose John’s way with jalapeno peppers, mushrooms and mozzarella loaded on top!    – 17

Blackened Chicken Alfredo – Blackened and wood fired, this all-natural chicken breast sits atop a creamy, garlicky, cheesy linguini.  Served with garlic toast.    – 18

 

Next page our Wood fired oven Pizza and Calzone Menu…

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.

 

Wood Fired Oven Pizza and Calzones

Wood fired homemade 13” wheat crust pizza. All pizzas come with Italian crushed tomatoes.

FEATURED SPECIAL:  Chicken Teriyaki

Chicken, caramelized onion, bacon, fresh garlic with our house cheese blend. – 15

Cheese

Mozzarella, Parmesan, Italian crushed tomatoes, Provolone – 12

Add sausage or pepperoni – 3

Meat Lovers

Sausage, Pepperoni, Ham, and Bacon – 18

Veggie

Green & Red Peppers, Red Onion, Spinach, Artichoke, Mozzarella and Provolone Cheeses – 16

Ultimate Mushroom

Cremini, button portabella “shrooms” with feta on a garlic parmesan crust with our house cheese blend. – 16

Calzone

Spinach, Feta, and Chicken with Cheese Blend or Sausage & Pepperoni with Cheese Blend – 13

 

Desserts

Bread Pudding – If you love Medina’s famous cinnamon rolls, you’ll go crazy over this dessert!  Lots of gooey sweet stuff joins the rolls.  Add ice cream, if you dare   – 5.5

 

Peanut Butter Pie – This sinfully delicious pie has a graham cracker crust, a layer of peanut butter cream with garnishes that will tickle your taste buds!    – 5.5

 

 Mud Pie – Homemade Oreo crust and layers of gooey fudge and ice cream are topped with whipped cream, chocolate sauce and Oreo cookie crumbs.  Ask about today’s ice cream flavor.   – 6

 

Homemade Ice Cream – Ask your server for today’s flavors.   – 2.5 a scoop

 

Pie of the Day – Try a slice of our delicious pie of the day, with a dollop of homemade ice cream.   – 5.5

 

 

Try the 8 Draft Beers, House Specialty Cocktails, Full Bar, and Extensive Wine List!

Medina’s Gift Certificates … Available Anytime!

Winter Hours

Monday, Wednesday & Thursday: 11am. – 2pm.  Lunch

Tuesday: Closed

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

Sunday:  7:30am – 2pm.  Breakfast & Lunch

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

13 Mar 2019

St. Patrick’s Day Menu 2019

By Megan Medina

St. Patrick’s Day Dinner 2019 

Sunday, March 17, 2019~4-9 p.m.

Starters

Dubliner French Onion Soup- John’s Dubliner Soup baked w/Homemade Croutons and Dubliner Cheese.– 5/8

Irish Shrimp Cocktail- 6 Jumbo Cocktail Shrimp with an Irish Horseradish Dip.– 11

Lucky Dip Spinach & Artichoke or Buffalo Ranch Chicken –Served w/Tri-ColorTortilla Chips.– 8

Smoked Trout Donegal Dip– NC Smoked Trout is used in this creamy, cheesy dip that is so good you will crave it from this day forward. Served with grilled crostini.  8.5

Side Caesar-Crisp Romaine with grated parmesan, homemade croutons, and homemade Caesar dressing.-4.50  Add anchovies.-.75

Side Salad– Mixed greens, tomatoes, cheddar, and homemade croutons.–4.50

Main Courses

Reuben

Shredded Corned Beef, Sauerkraut, Swiss cheese, Homemade 1000 on toasted marbled Rye Bread. Comes with a cup of Dubliner French Onion Soup.– 13

Corned Beef & Cabbage

So Tender, this Corned Beef is the Most Delicious. House tenderized Corned beef, Carrots, Potatoes, Cabbage, and Bread with Butter.- 19

Irish Stew

Tender Stewed Beef, Carrots, and Potatoes served in a Rich, Thick Beef Gravy. Served with Bread and Butter for Dipping.– 17

Shepherd’s Pie

Seasoned Ground Beef, Carrots, and Peas in Brown Gravy. Topped with Creamy Mashed Potatoes and Cheddar Cheese then Broiled until Bubbly.  Served with Garlic Toast.– 14

Catch O’ The Day

Light and flaky Panko Parmesan Encrusted Whitefish with a Homemade Red Pepper Tartar Sauce. Served with Red Potatoes and Cabbage.– 18

“Be eating a potato, peeling a potato, Have two potatoes in your hand,

And an eye on two more on the table.”   Old Irish Saying

Homemade Irish Desserts

Langered Chocolate Mousse Pots–Innis and Gunn Stout Mousse & a Bit o’ Whip   5.5

Oh My Lad! Caramel Cheesecake Fudge Brownie w/Vanilla Ice Cream-   4.25

Glad Eye Homemade Salted Caramel Ice Cream with Bailey’s Hot Fudge    6

Eat the Whole Shebang Tiramisu-   5

That’s not a Bunch of Blarney Cinnamon Roll- 3.25

I’ll Be Irish after a Few Drinks Irish Coffee-   7

 

Anonymous Irish Quotes

“Continual cheerfulness is a sign of wisdom.”

“Where the tongue slips, it speaks the truth.”

“Here’s to you and yours. And to mine and ours, And if mine and ours ever come across you and yours, I hope you and yours will do as much for mine and ours and mine and ours have done for you and yours!”

“A good laugh and a long sleep are the wo best cures.”

“You’ll never plough a field by turning it over in your mind.”

“May the roof above us never fall in, and my we friends beneath it never fall out.”

 

Slainte!

 

A 20% gratuity may be added to parties of 6 or more. Consumer Warning: Eating undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

 

Make Your Dinner Reservation Now~ Dine in or Carry Out ~

Make a Reservation for this Special Event  1.828.989.4529

430 Main St. Chimney Rock, NC 28720

07 Mar 2019

Dinner Menu and Pizza Menu for Friday, March 8-Saturday, March 9

By Megan Medina

Friday, March 8, and Saturday, March 9, 2019

 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 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 pepperoncini 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

Entrees

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.

Center Cut Chop – A very generous hand cut, boneless chop is chargrilled the way you like it.  This weekend’s special top is our very own bacon onion jam.   – 21

Spaghetti Bolognese – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of beef stock and red wine to make one delicious sauce for this pasta entrée.   – 14    Have it “John’s Way” with jalapeno peppers, mushrooms and mozzarella cheese on top!    – 17

Chicken Santa Fe – Southwest style, this all-natural chicken breast is char-grilled, then smothered with sweet bell peppers, cute as a button mushrooms and adobo spices in a creamy pepper jack cheese sauce.  – 18 

Parmesan Whitefish – Not only a local favorite but it’s heart healthy too.  This light and flaky fish is encrusted with parmesan cheese and panko crumbs, then pan seared ‘til crispy   – 19

Chicago Rib-eye – This 16 oz Stockyard steak is hand cut by John and char grilled to your temperature.  Garnished with red wine and mushroom au jus.   – 29    Rib-eye for two?  Try our 32 oz version.   – 45  

 

Wood Fired Pizza and Calzone Menu and our Drink Specials are on the Next Page…

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.

 

Wood Fired Oven Menu

Wood fired homemade 13” wheat crust pizza. All pizzas come with Italian crushed tomatoes.

Cheese

Mozzarella, Parmesan, Italian crushed tomatoes, Provolone – 12   Add sausage or pepperoni – 3

Meat Lovers

Sausage, Pepperoni, Ham, and Bacon – 18

Veggie

Green & Red Peppers, Red Onion, Spinach, Artichoke, Mozzarella and Provolone Cheeses – 16

Mushroom

Mixed mushrooms and feta on a garlic parmesan crust with our house cheese blend. – 16

Calzone

Spinach, Feta, and Chicken with Cheese Blend or Sausage & Pepperoni with Cheese Blend – 13

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.

 

Desserts

Double Chocolate Mud Pie – It’s back!!!  This sinfully delicious pie has homemade Oreo crust with layers of gooey fudge and chocolate ice cream.  Topped with whipped cream, Oreo cookie crumbs and drizzled with chocolate sauce.   – 6

Maple Mud Pie – Just like the Double Chocolate with one switch:  the ice cream is a maple bourbon praline pecan.   – 6

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

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

 Peanut Butter Pie – With layers of chocolate and peanut butter, topped with whipped cream, this dessert is one sweet treat.    – 5.5

Homemade Ice Cream – Ask your server for today’s flavors. – 2.5 a scoop

Pie of the Day – Try a slice of our delicious pie of the day, with homemade ice cream.   – 5.5

 Medina’s Cinnamon Rolls – This dessert is famous throughout WNC!  Served warm and topped with cream cheese icing, these rolls are sprinkled with powdered sugar and, of course, more cinnamon.    – 3.25

 

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

Winter Hours

Monday, Wednesday & Thursday: 11am – 2pm  Lunch

Tuesday: Closed

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

Sunday:  7:30am – 2pm  Breakfast & Lunch

13 Feb 2019

Dinner Specials Friday, February 15-Saturday, February 16

By Megan Medina

Friday, February 15 through Saturday, February 16, 2019

 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 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

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.

Hand Cut Chop – A generous sized center cut chop is fired to your temperature preference.  This week’s special chop top is a bourbon, brown sugar, and peach chutney glaze.   – 21

Filet Mignon Oscar – This 10oz filet is so tender you can almost cut it with a fork.  Chargrilled to seal in flavor then garnished with crab and asparagus.  A lovely Hollandaise sauce completes this dish.     – 38

Parmesan Encrusted Whitefish – Customers love this fish, it’s so light and flaky.  This filet is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  The Bistro’s house red pepper tartar sauce sits on the side.    – 19

Atlantic Salmon – This 8oz heart healthy filet is marinated in smoked soy and honey, then it is pan seared and dressed with Asian veggies and sesame oil.  Tartar sauce joins this entrée.     – 22

Spaghetti Bolognese – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of red wine and beef stock to make a delicious pasta meal.  Served with garlic toast.    – 14   Choose John’s way with jalapeno peppers, mushrooms and mozzarella loaded on top!    – 17

Chicken Mandarin Salad – Marinated in a sweet teriyaki sauce then chargrilled, this all-natural chicken breast is joined with snow peas, carrots, almonds, rice noodles and mandarin oranges creating a delicious Asian salad.  Joined with a sesame ginger vinaigrette dressing.    – 15

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.

 

Desserts

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

Medina’s Walnut Raisin Bread Pudding –Made with our famous cinnamon rolls and topped with our homemade cream cheese icing. Whipped cream and powdered sugar complete this dessert. – 5.5

Homemade Ice Cream – Ask your server for today’s flavors. – 2.5 a scoop

 

 Strawberry Cake – Layered strawberry cream cake ladled with real strawberry juice and whipped cream. – 5.5

Pie of the Day – Try a slice of our delicious pie of the day, with homemade ice cream.   – 5.5

High Tower Chocolate Cake for Two – Your love will not forget this one! A super moist double decker chocolate cake layered with chocolate everything!  Topped with a mixed berry compote, powdered sugar, and whipped cream. Try it with our individually portioned Proseccos.   12

 

 

 

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates … Available Anytime!

 

This Week’s Drink Specials

$3 off all bottles of wine.

Buy one glass of red wine, get one ½ off.

All Draft Beers are $4.

 

Winter Hours

Monday, Wednesday & Thursday: 11am. – 2pm.  Lunch

Tuesday: Closed

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

Sunday:  7:30am – 2pm.  Breakfast & Lunch

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

25 Jan 2019

Dinner Specials Friday, January 25-Saturday, January 26

By Megan Medina

Friday, January 25 through Saturday, January 26, 2019

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 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

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.

Pork Tenderloin – This savory tenderloin is cooked to your preferred temperature, sliced and topped with the Bistro’s delicious sour cherry plum sauce.    – 21

Panko Encrusted Whitefish – So many of our customers love this heart healthy fish, it is so light and flaky.  It is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  Our homemade red pepper tartar sauce sits on the side.    – 19

Grilled Cajun Meatloaf – Comfort food with a twist!  Rib-eye and pork are mixed together, then the blending begins:  Garlic, onions, roasted peppers and house special Cajun spices are added to make this meatloaf pop.  Brown ale gravy blankets this dish.      – 16   

Spaghetti Bolognese – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of red wine and beef stock to make a delicious pasta meal.  Served with garlic toast.    – 14   Or, have it John’s way with jalapeno peppers, mushrooms and mozzarella loaded on top!    – 17

Chicken Parmesan – One very generous all-natural chicken breast is breaded, cooked and topped with mozzarella, parmesan and provolone cheeses.  Spaghetti and John’s marinara sauce completes this Italian favorite.      – 20

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.

Desserts

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

 

Medina’s Walnut Raisin Bread Pudding –Made with our famous cinnamon rolls and topped with our homemade cream cheese icing. Whipped cream and powdered sugar complete this dessert. – 5.5

Strawberry Cake – Layered strawberry cream cake ladled with real strawberry juice and whipped cream. – 5.5

 

Homemade Ice Cream – Ask your server for today’s flavors. – 2.5 a scoop

 

Pie of the Day – Try a slice of our delicious pie of the day, with homemade ice cream.   – 5.5

 

 

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates … Available Anytime!

Winter Hours

Monday, Wednesday & Thursday: 11am. – 2pm.  Lunch

Tuesday: Closed

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

Sunday:  7:30am – 2pm.  Breakfast & Lunch

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

03 Jan 2019

Dinner Menu Friday, January 4-Saturday, January 5

By Megan Medina

Friday, January 4 through Saturday, January 5, 2019

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 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

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.

Bone in Rib-eye for Two – This Stockyard rib-eye has been aged for 28 days.  It’s a beautiful piece of hand cut steak and cooked in our wood oven for tenderness and delicious flavor.     – 45

Wood Fired Chop – John hand cuts these generous, center cut, boneless chops and cooks them to your preferred temperature.  This week’s chop is blanketed with a local apple cider and maple syrup reduction and toasted walnuts.   – 21

Parmesan Encrusted Whitefish – Always a favorite, just ask the locals!  This light and flaky fish is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  The bistro’s tasty red pepper tartar sauce is served on the side.   – 19

Spaghetti Bolognase – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of red wine and beef stock make for a delicious meal.  Served with garlic toast.   – 14   Have it John’s way with jalapeno peppers, mushrooms and mozzarella loaded on top.  Wow!!!    – 17

Chicken Mediterranean – Sauteed chicken breast sautéed with green olives, sun dried tomatoes, capers, lemon, and white wine sauce.    – 18

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.

Wood Fired Oven Pizza

Wood fired homemade 13” wheat crust pizza. All pizzas come with Italian crushed tomatoes.

Cheese–

Mozzarella, Parmesan, Italian crushed tomatoes, Provolone-12

Add sausage or pepperoni- 3

Meat Lovers

Sausage, Pepperoni, Ham, and Bacon.-18

Veggie

Peppers, Red Onion, Spinach, Artichoke, Mozzarella and Provolone Cheeses. -16

Calzone

Spinach, Feta, and Chicken with Cheese Blend or Sausage & Pepperoni with Cheese Blend-13

Desserts

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

Medina’s Walnut Raisin 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 complete this dessert.  – 5.5

Homemade Ice Cream – Ask your server for today’s flavors.  – 2.5 a scoop

Pie of the Day – A slice of our delicious pie of the day, with homemade ice cream, will make you very happy.  – 5.5

Strawberry Cake – Layered strawberry cream cake ladled with real strawberry juice and whipped cream.  – 5.5

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates … Available Any Time!

Winter Hours

Monday, Wednesday & Thursday: 11am. – 2pm.  Lunch

Tuesday: Closed

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

Sunday:  7:30am – 2pm.  Breakfast & Lunch

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

27 Dec 2018

Dinner Specials Friday, December 28-Saturday, December 29

By Megan Medina

Friday, December 28-Saturday, December 29

Call 828-989-4529 for a Reservation or Carry Out~430 Main St. Chimney Rock, NC

Dinner specials served 5pm– 9  pm~Lunch menu is also served from 11am – 9 pm    

Appetizers

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

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

Entrées–   

Dinner entrées come with choice of a soup or a salad, fresh vegetable of the day, and starch of the day. Pasta entrées come with a choice of soup or salad and garlic toast. Shepherd’s Pie comes with garlic toast.

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

Filet w/Sautéed Garlic Mushrooms  – Our hand cut filet with garlic sautéed mushrooms will bring you back over and over.   It is scrumptious!   38

Creole BBQ Chop – John hand cuts this wicked thick center cut, boneless chop and chargrills it. He ladles our homemade Creole BBQ Sauce on top.  The BBQ gives this chop a little kick!   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                                    

New England Style Fish Cakes w/Red Pepper Remoulade – These richly flavored whitefish cakes are full of bold flavor.  Parmesan, garlic, red pepper, and more make these deviled fish cakes burst with flavor! Served crispy with house red pepper remoulade.   18

Shepherd’s Pie  – Our Shepherd’s pie is made with seasoned ground beef, homemade brown gravy, peas and carrots then topped with homemade creamy mashed potatoes. Broiled until bubbly and served with garlic toast.  Premium comfort food here.   15

Desserts

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

Local Apple Apple Crisp –Traditional topping of crispy buttery, brown sugary oats. Served with a bit of  your favorite ice cream…highly recommend the homemade salted caramel.   5.5

Homemade Ice Cream– Ask your server for today’s flavors.  2.5 a scoop

Pie of the Day – A slice of our delicious pie of the day, with homemade ice cream, will make you very happy. 5.5

Strawberry Cake – Layered strawberry cream cake ladled with real strawberry juice and whipped cream.  5.5

Try our Draft Beers and our House Specialty Cocktails!

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 under cooked meats, eggs or poultry, can cause food-borne illness.

 

29 Nov 2018

Dinner Specials Friday, November 30-Saturday, December 1

By Megan Medina

Friday, November 30 through Saturday, December 1, 2018

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 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

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.

Pimento Cheese Shrimp ‘n Grits – These darn tasty grits form the base of this plate.  Our very own smoked jalapeno pimento cheese sits beside waiting for you to add it in.  Sautéed peppers and onions are laid on the grits before being covered by several sautéed shrimp while a fried green tomato sits on the side.    – 22

Bacon Wrapped Chop – John hand cuts this generous, center cut, boneless chop. Wrapped in bacon, this chop is then chargrilled to your preferred temperature.  A delicious smoked molasses BBQ sauce blankets this dish.   – 22

Parmesan Encrusted Whitefish – Always a favorite, just ask the locals!  This light and flaky fish is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  The bistro’s tasty red pepper tartar sauce is served on the side.    – 18

Grilled Cajun Meatloaf – Comfort food with a twist!  Our chef hand combines pork and rib-eye together.  A mix of garlic, onions, roasted peppers, and Cajun spices are added to make this meatloaf pop.  The meal is topped with a red ale gravy.    – 16   

Chicken and Shrimp Scampi –Served over angel hair pasta, this grilled chicken and shrimp dish is served w/sautéed tomatoes and crimini mushrooms while sautéed in a lemon, white wine, & garlic butter sauce.- 20

Spaghetti Bolognese – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of red wine and beef stock make for a delicious meal.  Served with garlic toast.   – 13   Have it John’s way with jalapeno peppers, mushrooms and mozzarella loaded on top!    – 16

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.

Desserts

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

Homemade Ice Cream – Ask your server for today’s flavors.  – 2.5 a scoop

Pie of the Day – A slice of our delicious pie of the day, with homemade ice cream, will make you very happy.  – 5.5

Banana Foster Ice Cream Pie – A 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 Cake – Layered strawberry cream cake with whipped cream.  – 5.5

 

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates … Available Any Time!

 Winter Hours Start December 1st 

Monday, Wednesday & Thursday: 11am. – 2pm.  Lunch

Tuesday: Closed

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

Sunday:  7:30am – 2pm.  Breakfast & Lunch

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

15 Nov 2018

Dinner Specials and Pizza Menu for Friday, November 16-Saturday, November 17

By Megan Medina

Friday, November 16-Saturday, November 17

Call 828-989-4529 for a Reservation or Carry Out~430 Main St. Chimney Rock, NC

Dinner specials and pizza menu served 5– 9  pm.  We also offer our lunch menu from 11am – 9 pm    

Appetizers

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

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

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 a choice of soup or salad and garlic toast.

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

Wood Fired Chop – John hand cuts this wicked thick center cut, boneless chop and fires it in the wood oven. Then he tops it with a white cheddar cheese and ale sauce.  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 Shepherds Pie – Talk about comfort food. Rib-eye steak is ground, then onions, celery, carrots, baby peas, and sweet corn and a savory gravy are blended in. Topped with cheddar mashed potatoes and served with garlic toast…who could ask for anything more?   14

Next page our Wood fired oven Pizza and Calzone Menu…

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.

 

Wood fired homemade 13” wheat crust pizza. All pizzas come w/ Italian crushed tomatoes.

Margherita

Fresh Basil, Mozzarella-14

Cheese–

Mozzarella, Parmesan, Italian crushed tomatoes, Provolone-12

Add sausage or pepperoni- 3

Meat Lovers

Sausage, Pepperoni, Ham, and Bacon.-18

Veggie

Green & Red Peppers, Red Onion, Spinach, Artichoke, Mozzarella and Provolone Cheeses. -16

Calzone

Spinach, Feta, and Chicken with Cheese Blend or Sausage & Pepperoni with Cheese Blend-13

Desserts

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

Medina’s Applesauce 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

Homemade Ice Cream– Ask your server for today’s flavors.  2.5 a scoop

Pie of the Day – A slice of our delicious pie of the day, with homemade ice cream, will make you very happy. 5.5

Banana Foster Ice Cream Pie – A 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 Cake – Layered strawberry cream cake ladled with real strawberry juice and whipped cream.  5.5

Try our Draft Beers and our House Specialty Cocktails!

 

08 Nov 2018

Dinner Specials Friday, November 9-Saturday, November 10

By Megan Medina

 Friday, November 9 through Saturday November 10, 2018

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 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

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 a choice of soup or salad.

Chicken or Veal Piccata – An all-natural chicken breast or New Zealand Veal is sautéed with lemon butter, garlic, capers, white wine and chicken stock.  Chicken 18 or Veal 21

Boneless Chop – John hand cuts a generous center cut, boneless chop and char-grills it to your preferred temperature.  Sweet brandied peaches top this weekend’s chop.   21

Parmesan Encrusted Whitefish  – Locals love it!  This light and flaky, heart healthy fish is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  Our house red pepper tartar sauce sits on the side.    18

Fresh Atlantic Salmon – Pan seared with a citrus glaze and served with roasted pecans.    22

Spaghetti Bolognese – John’s house sauce begins with a meat base of ground rib-eye and pork.  Add to that, special Italian seasonings, garden veggies and a blend of red wine and beef stock to make one delicious pasta dish!  Served with garlic toast for munching and mopping.   13   Have it “John’s Way” with jalapeno peppers, mushrooms and mozzarella added on top!    16

Filet Mignon – Ask your server about this weekend’s 9oz filet mignon. Hand cut and so tender!!!

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

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

Desserts

Homemade Ice Cream – This weekend’s delicious flavors are:  Sea Salt Caramel; Double Dutch Chocolate; Maple Bourbon Pecan Praline and good old fashioned Vanilla Bean.     2.5 a scoop

Banana Foster Ice Cream Pie – Each delicious slice has chocolate, pockets of caramel, chocolate shavings and of course, banana within. Drizzled chocolate sauce adorns this dessert.   6

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

Apple Spice Bread Pudding – Get your sweet tooth ready!  Made with our famous cinnamon rolls and local apples, topped with our homemade cream cheese icing. Whipped cream and powdered sugar completes this dessert.      5.5

Pie of the Day – A warm slice of pie with a scoop of homemade ice cream will tickle those taste buds!  Ask your server for this weekend’s special.      5.5

Strawberry Cake – This cake is a layered strawberry cream cake.  Supporting cast includes a generous shake of powdered sugar and a couple of dollops of whipped cream.      5.5

 

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates … Available Any Time!

Winter Hours

Sunday, Monday, Wednesday and Thursday: 7:30am – 2pm. Breakfast & Lunch

Tuesday: Closed

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

Breakfast served until 10:30 and lunch begins close after. Dinner menu begins at 5 p.m.

 

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

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