Valentine’s Day Lake Lure and Chimney Rock

Viewing posts tagged Valentine’s Day Lake Lure and Chimney Rock

09 Aug 2018

Dinner Menu Wednesday, August 8-Saturday, August 11

By Megan Medina

Wednesday, August 8- Saturday August 11, 2018

Welcome Lake Lure Olympiads!

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 comes with your choice of 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

Smothered Chop–Hand cut chop with a chardonnay white cheese sauce, grilled onions, and fresh spinach.   22

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                                    

Shrimp N’ Grits  Grilled shrimp served with andouille sausage, grilled tomatoes and peppers and white wine served over local stone ground grits!   22

Beef Tenderloin Kabob  6 oz. of filet with mushrooms, peppers, and onions. Chargrilled and served over our creamy mashed potatoes. 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.

31 Jul 2018

Dinner Specials for Wednesday, August 1-Saturday, August 4

By Megan Medina

Wednesday, August 1- Saturday August 4, 2018

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 comes with your choice of 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

Pork Tenderloin Medallions with Whiskey Cream Sauce–Super tender pork tenderloin medallions seared on the grill to your favorite temperature. Topped with our smooth house Whiskey Dijon cream sauce.   23

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                                     

Traditional Trout Almondine  Pan seared NC Trout filet drizzled with our buttery almond amaretto cream sauce. A crowd favorite for sure!   22

Belly Burger on Pretzel Bun  A burger with pork belly built inside. Served on a toasted pretzel bun with Swiss cheese and your choice of lettuce, tomato, onion, and pickle.    13

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 Oven Pizza- Wed., Aug. 1-Thurs., Aug. 2

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

 

Dessert

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. Whipped cream and powdered sugar completes this dessert.

Try our Draft Beers and our House Specialty Cocktails!

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

Chocolate Mud Pie– Layered ice cream, oreo cookie crumbs, and fudge. 5.5

 

 

11 Jul 2018

Dinner Menu and Wood Fired Oven Menu Wednesday, July 11-Saturday, July 14

By Megan Medina

Dinner and Wood Fired Oven Menu

Wednesday, July 11- Saturday July 14, 2018

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

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 comes with soup or salad. Burger comes with a sandwich side.

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

Hand Cut Asian Plum Sauce Chop –Hand cut 10 oz chop chargrilled and topped with an Asian plum sauce. 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                                    

Blackened Shrimp Caesar Salad-  House blackening dusts this jumbo shrimp before they are grilled. Set atop our Caesar salad with homemade croutons.   15

Smothered Chicken Breast-Chardonnay white cheese, fresh spinach, and mushrooms.-   18

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 Oven Pizza 

Thursday, July 11-Saturday, July 14   Medina’s Bistro Chimney Rock!

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

This week’s Pizza Flavors:

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

Buffalo Chicken & Blue Cheese

Green onion, cheese blend, buffalo chicken, and blue cheese sauce. –16

Calzone

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

Dessert

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. Whipped cream and powdered sugar completes this dessert.

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

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

Chocolate Mud Pie– Layered ice cream, oreo crumbs, fudge. Share! 5.5

Try our Draft Beers and our House Specialty Cocktails!

20 Apr 2018

Dinner Menu Friday, April 20-Saturday, April 21

By Megan Medina

Friday, April 20 & Saturday April 21, 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.

Fresh Carolina Trout – From our Carolina waters, this butterflied trout is pan seared and served with a roasted tomato, caper, lemon and white wine butter sauce.  Healthy and oh so good, it’s a win-win!      22

Center Cut Chop – John will hand cut this generous piece of pork and char-grill it to your preferred temperature.  Joining this entrée is a local bourbon and brown sugar applesauce to delight those taste buds.    21

Parmesan Encrusted Whitefish  – Always a favorite, just ask our regulars!  This light and flaky 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

Spaghetti Bolognese – John’s homemade sauce begins with a meat base of ground rib-eye and pork. Then he adds a mixture of garden veggies.  A blending of red wine, beef stock and a secret mix of Italian seasonings to the base makes for a delicious sauce poured over oodles of noodles.  Enjoy!    13     Wait, want it John’s Way?  You get baked jalapeno peppers, mushrooms and mozzarella loaded on top.  Bam!    16   

Filet Mignon – Your tenderloin is hand-cut by Chef John, then char-grilled to your liking.  Joining this entrée are crispy onion straws and a Cajun horseradish creamy sauce.  Enjoy!    38

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

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

Desserts

Pie of the Day – Ask your server which wonderful homemade pie is being served this weekend.  Vanilla ice cream and a dollop of whipped cream top this treat.    5.5

Chocolate Peanut Butter Chess Pie – Chocolate and peanut butter is all you need to know. Oh, and that it has a homemade graham cracker crust. 5

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

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

Bread Pudding – Made with our famous cinnamon rolls and topped with our own homemade cream cheese icing. Whipped cream and powdered sugar complete this dessert. This dessert is beyond wonderful!!!   5.5    Add ice cream if you dare:  2 dollars a scoop

 

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates … Available Any Time!

  

Winter Hours  

Monday, Wednesday & Thursday: 11:00am – 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

 

Spring Hours Coming May 1st

01 Feb 2018

Valentine’s Dinner Specials

By Megan Medina
Valentine’s Weekend

Dinner Menu

Medina’s Village Bistro

Friday, February 9-Saturday, February 10  and Wednesday, February 14, 2018

                                                         

Apps

Shrimp Cocktail-$10.25           Smoked Trout Dip with Grilled Crostini-$8.5

Spinach and Artichoke Dip-$8                                Buffalo Ranch chicken Dip-$8

Entrées

Each entrée comes with our starch of the day, vegetable of the day, and a soup or a salad.    $5 Off Select Bottles of Wine with the purchase of two entrées.

Bacon Wrapped Shrimp Skewers

With a Brown Sugar and BBQ glaze.

-$22

Pork Tenderloin with an Asian Black Cherry Plum Sauce

Pork Tenderloin Medallions with our Homemade Dark Cherry Sauce.

-$22

New Zealand Veal Parmesan

Hand cut New Zealand Veal pan-fried, homemade marinara, and three cheeses.

-$28    

Filet Mignon Oscar

Hand Cut Filet with grilled asparagus, lump blue crab, and French Tarragon Béarnaise.

-$39 

Chicken Mediterranean

Feta, Olives, Lemon, Sun-Dried Tomatoes, White Wine, and Butter.

-$20

Local Trout

Local NC Trout , butterflied, pan seared, and served with lemon caper Beurre blanc.

-$22

 

Desserts for Sweethearts

Desserts

Reese’s Peanut Butter Pie –  With layers of chocolate and peanut butter, topped with whipped cream, this dessert is one sweet treat!          5            

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

Our Famous Cinnamon Rolls – These rolls, affectionately mentioned in both Southern Living and Our State magazines are served warm, topped with cream cheese icing and sprinkled with powdered sugar and cinnamon.   3.25.     Add ice cream for extra love!

Super Chocolate Cake for Two – Super moist double decker chocolate cake layered with chocolate everything!  Try it with our Rose Regale sparkling wine.    11

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

Medina’s Bread Pudding – Made with Medina’s cinnamon rolls and lots of gooey sweet stuff.  It is just wonderful!        $5.5         Add a scoop of ice cream for an extra two dollars.

 

Make a reservation Today!

430 Main St, Chimney Rock, NC

 1.828.989.4529

 

Dinner Served from 5-9 p.m.

 

See website for complete lists of our Beer, Wine, and Spirits Menus.

medinasvillagebistro.com

19 Jan 2018

Dinner Menu Friday, January 19-Saturday, January 20

By Megan Medina

Friday, January 19 & Saturday, January 20, 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.

Drunken Rib-eye – We take a beautiful piece of hand cut steak, add some butter and special house seasonings, then grill it to your preferred temperature.  Cover it with a brew of stout ale gravy and you’ll be tipsy with delight!     26

Tarheel Trout – Local and fresh, this Carolina trout filet is pan seared with house blend seasonings, then served with a sun dried tomato and pesto cream sauce.    22

Butcher’s Chop – John hand cuts one really thick boneless center cut chop and grills it to your preferred temperature.  This weeks’ special chop top includes caramelized onions in a white cheese sauce.  It’s wicked good!     21

Chicken Fettuccine Alfredo – A free-range chicken breast, delicately seasoned and grilled, sits on a bed of fettuccine noodles, finished with a butter, parmesan and cream Alfredo sauce.  As Italians say:  “Mangia”     18

Panko Crusted Whitefish  – So many customers love this light and flaky fish!  It is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  Medina’s tasty red pepper tartar sauce sits on the side.    18

Spaghetti with Meat Sauce – This homemade sauce is started 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

5.00 charge for meal split at dinner./

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

Desserts

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

Mud Pie – This chilled pie is layered with homemade ice cream and fudge while Oreo cookie crumbs are sprinkled on top.  Finished with drizzled chocolate sauce and a dollop of whipped cream puts this pie over the top!     5.5

Pie of the Day – Ask your server which wonderful homemade pie is being served this weekend.  Vanilla ice cream and a dollop of whipped cream top this treat.   5.5

Bananas Foster Ice Cream Pie – A slice of this delicious ice cream pie contains bananas, chocolate and caramel.  Drizzled chocolate sauce adorns this dessert.   6

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

Bistro’s Bread Pudding – Made with our famous cinnamon rolls this dessert is beyond wonderful!!!  Topped with homemade cream cheese icing.   5.5    Add ice cream if you dare:  2 dollars a scoop

 

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates … Available Any Time!

 

Winter Hours  

Check out our Healthy Specials for Breakfast and Lunch this month!!!

Monday, Wednesday & Thursday: 11:00am – 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

 

See us on FB-Medina’s Village Bistro or visit our specials on the web at medinasvillagebistro.com

 

13 Jan 2018

Dinner Menu Friday, January 12-Saturday, January 13

By Megan Medina

Friday, January 12 & Saturday, January 13, 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.

London Broil – This house marinated flank steak is char-grilled, sliced thin, then blanketed with mushroom and onion gravy.  Yum!    22

Tarheel Trout – Fresh Carolina trout filet is pan seared and served with a Frangelico toasted almond cream sauce.    22

Boneless Chop – John hand cuts one wicked thick center cut chop and grills it to your preferred temperature.  A garlic teriyaki sauce is this weeks’ special chop top.  Enjoy!     21

Chicken Marsala – We lightly flour a free-range chicken breast.  The magic begins when John sautés it with mushrooms and a blend of olive oil, butter, garlic and sweet Marsala wine until it’s reduced to a savory brown demi-glaze.  A sprinkle of parsley decorates this entrée.    18

Panko Crusted Whitefish  – So many customers love this light and flaky fish!  It is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  Medina’s tasty red pepper tartar sauce sits on the side.    18

Spaghetti with Meat Sauce – This homemade sauce is started 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

 We charge 5.00 for meal splitting at dinner.

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

 

Desserts

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

Mud Pie – This chilled pie is layered with homemade ice cream and fudge while Oreo cookie crumbs are sprinkled on top.  Finished with drizzled chocolate sauce and a dollop of whipped cream puts this pie over the top!     5.5

Pie of the Day – Ask your server which wonderful homemade pie is being served this weekend.  Vanilla ice cream and a dollop of whipped cream top this treat.   5.5

Bananas Foster Ice Cream Pie – A slice of this delicious ice cream pie contains bananas, chocolate and caramel.  Drizzled chocolate sauce adorns this dessert.   6

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

Bistro’s Bread Pudding – Made with our famous cinnamon rolls this dessert is beyond wonderful!!!  Topped with homemade cream cheese icing.   5.5    Add ice cream if you dare:  2 dollars a scoop

 

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates … Available Any Time!

 

Winter Hours  

Check out our Healthy Specials for Breakfast and Lunch this month!!!

Monday, Wednesday & Thursday: 11:00am – 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

 

21 Dec 2017

Dinner Menu Friday, December 22-Saturday, December 23

By Megan Medina

Friday, December 22 & Saturday, December 23, 2017

Happiest of Holidays & Merry Christmas from John, Megan, Simon, and the Medina’s Bistro Staff!!!

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.

Grilled Swordfish – Fresh from the Gulf Coast, this 8oz. fish has a mild flavor and a meaty texture.  It is grilled to perfection and topped with garlic parmesan peppercorn butter.     22

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 Cajun horseradish.    38

Mixed Grill Plate – Vandele Farms in Lake Lure raise free roaming pastured pork featured in tonight’s dinner entrée.  A sweet Italian sausage is cooked with peppers and onions, while the Country Style Ribs and Primal Spare Ribs have a homemade BBQ sauce.  What a way to tempt those taste buds, yes?     21

Red Snapper Veracruz – This fresh filet from Florida’s coast is extra lean.  It is pan seared, then delivered in a traditional Vera Cruz sauce of white wine sauce of bell pepper, onion, capers and fresh herbs.    22

Panko Crusted Whitefish  – One of our house favorites, this heart healthy fish is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  Our tasty homemade red pepper tartar sauce sits on the side.    18

Mushroom Bourbon Chicken – This all-natural boneless chicken breast is grilled and topped with a creamy Shiitake mushroom bourbon sauce.    18

Clam Linguine – Red or white sauce, you choose!  Clams are sautéed in white wine, butter, garlic, parmesan, Italian herbs and spices.  Garlic Toast sits on the side of this pasta dish.    18

We charge 5.00 for meal splitting at dinner./*Consumer warning: Raw or undercooked meats, eggs or poultry,

can cause food-borne illness.

Desserts

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

Pie of the Day – Ask your server which wonderful homemade pie is being served this weekend.  Vanilla ice cream and a dollop of whipped cream top this treat.   5.5

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

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

Bistro’s Bread Pudding – Made with our famous cinnamon rolls this dessert is beyond wonderful!!!  Topped with homemade cream cheese icing.   5.5    Add ice cream if you dare:  2 dollars a scoop

 

Try our Draft Beers and our House Specialty Cocktails!

 

Medina’s Gift Certificates … Available Any Time!

Winter Hours through January 7

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

Tuesday: Closed

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

Sunday:  7:30am – 2pm.  Breakfast & Lunch—Christmas Eve and New Year’s Eve until Noon!

Call ahead for Carry Out Orders or for Reservations…1.828.989.4529

430 Main Street, Chimney Rock, NC 28720

01 Dec 2017

Dinner Menu Friday, December 1-Saturday, December 2

By Megan Medina

Friday, December 1 & Saturday, December 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 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

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.

Shrimp ‘n Grits – Six shrimp are sautéed and joined with cheesy grits.  A sauce made with diced Cajun sausage, peppers, onions, garlic and white wine create a meal of many flavors.    21

Filet Mignon – John hand cuts your 8oz. piece of tenderloin, then char-grills it to your preferred temperature.  A delicious béarnaise sauce sits on the side of the filet with onion straws decorating the top.    38

Harvest Chop – Our fresh boneless chop is hand cut in the kitchen then char-grilled to your liking.  Topped with a local applesauce to tempt your taste buds.     21

Chicken Scampi – Pasture raised chicken breast is grilled, then joining it is angel hair pasta, followed by crimini mushrooms, sweet bell peppers and plum tomatoes mixed in a lemon, garlic, and white wine sauce.    18

Panko Crusted Whitefish  – One of our house favorites, this heart healthy fish is coated with a blend of panko crumbs and parmesan cheese, then pan seared ‘til crispy.  It is served with  homemade red pepper tartar sauce.    18

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 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

Pie of the Day – Ask your server which wonderful homemade pie is being served this weekend.  Vanilla ice cream and a dollop of whipped cream top this treat.   5.5

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

Bananas Foster Ice Cream Pie  – A slice of this ice cream pie contains bananas, chocolate and caramel.  A drizzle of chocolate sauce tops this dish.   6

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

Bistro’s Bread Pudding – Made with our famous cinnamon rolls this dessert is beyond wonderful!!!  Topped with homemade cream cheese icing.   5.5    Add ice cream if you dare:  2 dollars a scoop

 

Try our Draft Beers and our House Specialty Cocktails!

Medina’s Gift Certificates … Available Any Time! 

Winter Hours through January 7

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

17 Oct 2017

Dinner Menu Wednesday, October 18-Saturday, October 21

By Megan Medina

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 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

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 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

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

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