Wine Down Thursday Menu

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White Pairings:

 

Cucumber Feta Salad – lemon, red onion, grilled Gulf shrimp

Paired with Wither Hills, sauvignon blanc, New Zealand, 2012

Fried Brie – local honey, fresh berries, toast points

Paired with Santa Julia, pinot grigio, Argentina, 2012

Grilled Swordfish – Chinese black rice, mango coulis, caramelized shallot

Paired with Bishop’s Peak, chardonnay, California, 2012

 

Red Pairings:

 

Chanterelle Mushroom Vol-au-Vent – flaky pastry, garlic, demi-glace

Tierra, Divina Reds, California, 2011

Grilled Flat Bread – roasted tomato, garlic, mozzarella

Paired with Piane de Maggio, Montepulciano, Italy, 2012

Coq au Vin – potatoes, pearl onions, mushrooms, carrots

Paired with Couroulu VDP Vancluse, France

 

 

Dinner Theater is Back with the Most Popular Title of the Season

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The NoneSuch Playmakers are back!

The classic full-length comedy by Robert Harling. Six southern women share life experiences within the sanctuary of their favorite beauty shop. This classic of stage, screen and television is always a favorite with audiences. Perfect for a dinner theatre setting.

August 10th at 6 pm The NoneSuch Playmakers bring their magic to Olde Mill Resort for our biggest show of the season. Make your reservations now for this extremely popular show. $49 gets your admission and a three course dinner from Chef Ed and his staff. 276-398-2211

Wine Down Thursday Wine Pairing Menus

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White Wine Pairings:

Virginia Fried Oysters – chili aioli, spinach, lemon dressing
Paired with Cousino-Macul, Sauvignon Gris, Chile, 2012

Grilled Heirloom Tomatoes – local watercress, goat cheese, creamy herb dressing
Paired with Chateau de Fontenille, White Bordeaux, France, 2012

Red Snapper – coconut sauce, jasmine rice, papaya
Paired with Butternut, Chardonnay, California, 2011

Red Wine Pairings:

Wild Mushroom Risotto – Carroll County Chanterelles, asiago, herbs
Paired with Blue Ridge, Red Blend, Yadkin Valley, 2008

Prime Rib – potato hash, onion ring, au jus
Paired with Lehmann, Shiraz, Australia, 2010

Butcher’s Plate – Ashe County blue cheddar, Spanish chorizo, salami, figs
Paired with Warres, LBV Port, Portugal, 2001

Member Fest Menu for Sunday

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This Sunday marks our first Member Fest.  We are very excited about getting everyone together to have a meet and greet.  We realize that not everyone can make it, but it looks like it is going to be very well attended.  My staff is starting the preparations for the cook out buffet.  This is going to be more than just some hot dogs and burgers (but we will have those, too).  Here is some of the dishes you can expect to enjoy tomorrow while you are enjoying the fellowship with our Olde Mill family.  Enjoy the day!

Homemade potato chips

Hand dipped onion rings

Pasta salad

Potato salad

Cole slaw

Buffalo chicken with blue cheese

Grilled portabellos

BBQ glazed tuna steaks

Dustin’s famous baked beans

Brats with grilled onions

Hot dogs and chili

Bacon & white cheddar burgers

Watermelon

 

Thanks to All Our Loyal Customers

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I have been so pleased with our ever growing numbers for our Wine Down Thursday wine pairings. It has turned into something more than I am ever had envisioned. It has turned into a great social event. We have regulars who come practically every single Thursday. People like the Wood’s, the Ronco’s, the Bowman’s, the Tracy’s, the Underhill’s, and many others are part of this Olde Mill family of wine lovers. There are more new faces every week, too. The word is finally getting out that we have something special going on here at Maples Restaurant.

In addition to all these fine folks, we also see our in house guests planning their visits to Olde Mill around the Thursday fun. The comments from these folks are usually something like, “I wish we could get this in our home town” or “Can we take you home with us,Chef?”. That is so flattering to my staff and I. It feels good to know others are enjoying the pairings as much as JC and I enjoy dreaming them up. We even had a wonderful group from El Paso and the Richmond area meet here for two birthday celebrations! How cool is that? The Freeman’s so enjoyed a visit in the spring, that they planned to meet here again for a really special night. I’m honored and humbled. How lucky to have such an intimate connection with our guests. Our whole staff absolutely loves the relationships that we create here. I hope that many others will come and visit us and have a special connection, as well.

Specials For the Weekend

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Fish of the day is wild caught Virginia Sheepshead (white fish)

Minestrone Soup 5

Tomato Mozzarella Salad 6

Shrimp Cakes  6

Three pan seared medallions atop fresh corn relish

Virginia Fried Oysters 9

Serrano ham, lemon aioli and local greens

Black & Blue Ribeye  28

Cajun seasoned and topped with gorgonzola, served with potato cakes

Sesame Crusted Ahi Tuna 23

With wasabi mashed potatoes and buttery shrimp sauce

North Carolina Catfish 17

Spanish rice and black beans

Wine Down Thursday

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Your choice of these two scrumptious flights of wine pairings:

White Wine Menu

Lobster Dumplings – saffron, scallion, tobiko
paired with Cousino-Macul, Sauvignon Gris, Chile

Mushroom Tart – local shiitake, goat cheese, petite salad
paired with Cline, marsanne roussanne, California

Pan Seared Sheepshead – grit cake, greens, shrimp sauce
paired with Baileyana, chardonnay, California

Red Wine Menu

Shrimp Cakes – plantains, corn relish, roasted pepper
paired with Laya, garnacha, Spain

Tomato Mozzarella Salad – pesto, local bib and lola rosa greens
paired with Coriole, sangiovese/shiraz , Australia

Sesame Crusted Tuna – wasabi mash potatoes, garlic demi-glace
paired with Dante, merlot, California

Italian Themed Specials Tonight

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One of the crowd pleasers is our Italian Night at Maples Restaurant.  All of those classics that you you love, plus a few more to tempt your taste buds.  This year, we have decided to hold over the specials for Saturday, as well.  This gives you the chance to try two different dishes over the weekend.  You know, it’s not always so easy to decide what to order when you have this many selections.  As always, our house menus are available, too.  Look for some changes on all our menus in the upcoming week.  And yes, that includes the wine menu!

Italian Specials:

Fresh Clams – Virginia grown morsels in a garlic wine butter $9

Bruschetta – crispy grilled bread with tomato, asiago, & basil $5

Tomato-Mozzarella Salad – pesto vinaigrette, local greens, balsamic glaze $6

Grilled Sausage – onions, peppers, marinara, and spaghetti $14

Meatball – house ground steak, marinara, spaghetti $12

Eggplant Parmesan – hand breaded,  with mozzarella, marinara, and pasta $14

Veal Meatloaf – cannellini bean ragout and tomato-fennel sauce $18

Mushroom Risotto – grilled sirloin steak and local shiitake mushrooms $24

Pasta Primavera – fresh vegetables, tri-color fettuccini, and choice of white or red sauce $12

Shrimp Scampi – Gulf shrimp with garlic, butter, pasta, and grilled veg $19

Chicken Parmesan – breaded chicken, melted mozzarella, marinara, spaghetti $14

Sea Bass Piccata – Carolina Bluenose sea bass, white wine, capers, tri-color fettuccini $26

Cheese Lasagna – asiago, mozzarella, ricotta, tomato, and fresh herbs $14

 

 

Wine Down Thursday Menus

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We have had a great local following for this special night every week.  It is simply the best value anywhere at $28.  Come taste what everyone is talking about this Thursday.  JC and I have some delicious ideas.

White Wine Pairings:

Spring Rolls – Gulf shrimp, veggies, soy

Paired with Wolf, Gewurztraminer, Germany

Smoked Salmon Pate – capers, red onions, toast points

Paired with Annalisa, Soave, Italy

Pan Seared Scallop – tomato, fennel, polenta

Paired with Scaia, Gaganega/Chardonnay blend, Italy

 

Red Wine Pairings:

Grilled Pork Tenderloin – Serrano ham cassoulet, shallot jam

Paired with Mulderbosch, Cabernet Sauvignon Rose, South Africa

Beef En Croute – local shittake mushrooms, phyllo, demi-glace

Paired with Cartlidge and Browne, Cabernet Sauvignon, California

Veal Meatloaf – fritto misto, roasted pepper coulis

Paired with Cline, Cashmere blend, California

See you soon!

Chef Ed