211 10th street
north wilkesboro, nc 28659
336.667.7878
Wine List
CHARDDONAY
Valdiviesso –Chile- 5/18
Saint Francis –California- 8/28
Mount Eden –California- 33
Semi Russian River –California- 47
PINOT GRIGIO
Santi Apostoli – Italy- 6/22
Phigan –Italy- 26
SAVIGNON BLANC
Vicars Choice – New Zealand- 8/27
Rock Rabbit – California- 28
RIESLING
Michael Thomas –Germany- 5/18
Shelton – North Carolina- 6/22
VOUVRAY
Les Lys –France- 24
WHITE ZINFANDEL
Beringer –California- 5/18
CHAMPAGNE
Perrier Jouet ‘Grand Brut’- France- 70
SPARKLING WINES
Andres Extra Dry – California- 7/25
MERLOT
Tunnel of Elms –California- 5/20
Estancia –California- 30
CABERNET SAVIGNON
Haley’s Mill –California- 6/22
Tunnel of Elms –California- 5/20
Garrison McBride –California- 9/35
Foxglove –California- 28
Franciscan –California- 45
Trefethen – California- 100
Groth –California- 110
Caymus –California- 120
Cakebread Cellars –California- 130
PINOT NOIR
Mark West- California- 8/28
Saintsburry –California- 9/33
Leveroni – California- 40
RED ZINFANDEL
Candor –California- 26
MALBEC
Valley Nevado – Chile- 6/22
Gascon –Argentina- 38
BLENDS
Lava Cap –California- 25
Hahn Meritage –California- 28
Rock & Vine –California-1 0/38
SHIRAZ
Wyndham Estates –Australia- 6/22
CHIANTI
Sensi – Italy- 6/22
PORT
Burmester Ruby –Portugal- 8
Burmester Tawny –Portugal- 9
CHARDDONAY
Valdiviesso –Chile- 5/18
Saint Francis –California- 8/28
Mount Eden –California- 33
Semi Russian River –California- 47
PINOT GRIGIO
Santi Apostoli – Italy- 6/22
Phigan –Italy- 26
SAVIGNON BLANC
Vicars Choice – New Zealand- 8/27
Rock Rabbit – California- 28
RIESLING
Michael Thomas –Germany- 5/18
Shelton – North Carolina- 6/22
VOUVRAY
Les Lys –France- 24
WHITE ZINFANDEL
Beringer –California- 5/18
CHAMPAGNE
Perrier Jouet ‘Grand Brut’- France- 70
SPARKLING WINES
Andres Extra Dry – California- 7/25
MERLOT
Tunnel of Elms –California- 5/20
Estancia –California- 30
CABERNET SAVIGNON
Haley’s Mill –California- 6/22
Tunnel of Elms –California- 5/20
Garrison McBride –California- 9/35
Foxglove –California- 28
Franciscan –California- 45
Trefethen – California- 100
Groth –California- 110
Caymus –California- 120
Cakebread Cellars –California- 130
PINOT NOIR
Mark West- California- 8/28
Saintsburry –California- 9/33
Leveroni – California- 40
RED ZINFANDEL
Candor –California- 26
MALBEC
Valley Nevado – Chile- 6/22
Gascon –Argentina- 38
BLENDS
Lava Cap –California- 25
Hahn Meritage –California- 28
Rock & Vine –California-1 0/38
SHIRAZ
Wyndham Estates –Australia- 6/22
CHIANTI
Sensi – Italy- 6/22
PORT
Burmester Ruby –Portugal- 8
Burmester Tawny –Portugal- 9
Menu
APPETIERS
Bruchetta
Vine Ripened Tomatoes, Fresh Basil, Red Onion & Garlic Crostini, $6
Pan Fried Jumbo Lump Crab Cake
Grilled Baby Bok Choy & a Coconut Curry Cream Sauce, $12
Shrimp & Grits
Homemade New Orleans Barbeque Sauce, White Cheddar Grit Cake & Garlic Wilted Spinach, $12
Pan Seared Diver Scallops
with Grilled Vidalia Onion, Zucchini, Summer Squash Medallions, & a Lemon Basil Sauce, $12
Brie en Croute
with Sourwood Honey, Mixed Berry Coulis & Toasted Almonds, $10
French Onion Soup
Caramelized Mozzarella, Red Onion Crostini & Fresh Thyme, $6
Mixed Organic Green Salad
with Vegetable Ribbons & House Vinaigrette, $6
Caesar Salad
Crispy Romaine Lettuce with Shaved Parmesan and Herb Baked Croutons, $6
ENTREÉS
Grilled Double Cut Pork Chop
Ancho Pepper Brined with a Mango Glaze, $23
Pan Seared Oven Roasted Colorado Rack of Lamb
with Roasted Red Pepper Jus, $28
Mélange of Peppercorn Encrusted Beef Tenderloin
with Wild Mushroom & Caramelized Pearl Onion Demi Glace, $30
Crispy Seared Wild Atlantic Salmon
with a Toasted Cumin-Citrus Reduction Grilled Bok Choy, $24
New Orleans Fried Eggplant Boat
with Sautéed Seasonal Vegetables, Roasted Garlic Cream Sauce & Toasted Almonds, $18
Sautéed NC Rainbow Trout
with a Brown Butter & Lemon Sauce & Toasted Southern Pecans, $22
Grilled New York Strip
Bordelaise Sauce & Pomme Frites, $26
Chicken & Prosciutto Alfredo
with Penne Pasta, Fresh Green Peas & Parmesan Reggiano, $18
~ Entrees will be served with Chef’s Choice of Seasonal Starch & Vegetable ~
Please inquire with our staff about our Homemade desserts
Dinner served 5:00 - 9:00 Monday-Thursday
Dinner served 5:00 - 10:00 Friday-Saturday
Available for catering or private parties
We will be closed the weekend of June 11th
Temporarily closed for lunch
APPETIERS
Bruchetta
Vine Ripened Tomatoes, Fresh Basil, Red Onion & Garlic Crostini, $6
Pan Fried Jumbo Lump Crab Cake
Grilled Baby Bok Choy & a Coconut Curry Cream Sauce, $12
Shrimp & Grits
Homemade New Orleans Barbeque Sauce, White Cheddar Grit Cake & Garlic Wilted Spinach, $12
Pan Seared Diver Scallops
with Grilled Vidalia Onion, Zucchini, Summer Squash Medallions, & a Lemon Basil Sauce, $12
Brie en Croute
with Sourwood Honey, Mixed Berry Coulis & Toasted Almonds, $10
French Onion Soup
Caramelized Mozzarella, Red Onion Crostini & Fresh Thyme, $6
Mixed Organic Green Salad
with Vegetable Ribbons & House Vinaigrette, $6
Caesar Salad
Crispy Romaine Lettuce with Shaved Parmesan and Herb Baked Croutons, $6
ENTREÉS
Grilled Double Cut Pork Chop
Ancho Pepper Brined with a Mango Glaze, $23
Pan Seared Oven Roasted Colorado Rack of Lamb
with Roasted Red Pepper Jus, $28
Mélange of Peppercorn Encrusted Beef Tenderloin
with Wild Mushroom & Caramelized Pearl Onion Demi Glace, $30
Crispy Seared Wild Atlantic Salmon
with a Toasted Cumin-Citrus Reduction Grilled Bok Choy, $24
New Orleans Fried Eggplant Boat
with Sautéed Seasonal Vegetables, Roasted Garlic Cream Sauce & Toasted Almonds, $18
Sautéed NC Rainbow Trout
with a Brown Butter & Lemon Sauce & Toasted Southern Pecans, $22
Grilled New York Strip
Bordelaise Sauce & Pomme Frites, $26
Chicken & Prosciutto Alfredo
with Penne Pasta, Fresh Green Peas & Parmesan Reggiano, $18
~ Entrees will be served with Chef’s Choice of Seasonal Starch & Vegetable ~
Please inquire with our staff about our Homemade desserts
Dinner served 5:00 - 9:00 Monday-Thursday
Dinner served 5:00 - 10:00 Friday-Saturday
Available for catering or private parties
We will be closed the weekend of June 11th
Temporarily closed for lunch