2016 Maples Opens Tonight at 5:30

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Tonight is opening night! We will be open seven days a week through spring, summer and fall. Everyone is happy to be back so come out and say hello to Chef Ed and his friendly staff.

Weekend Features

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Crispy Spring Roll with Ahi tuna $6

Grilled Steak Kabobs $6

Crab Cakes Salad with Heirloom tomato, local watercress. & avocado $16

Almond Crusted Chicken with shallot cream and Yukon mash $16

Seafood Pasta Marinara $18

Yuengling Bottles $2.50

Aia Vecchia, Vermentino A Tuscan white with plenty of structure and acid to pair well with seafood and salads. $9 glass/ $28 bottle

La Giaretta, Valpolicella . This Tuscan red is juicy and full flavored. A great wine on it’s own or with pasta $7 by the glass/ $23 by the bottle

Closerie des Lys, Pinot Noir. A very flavorful French red with a beautiful boquet on the nose. Excellent value. $9 by the glass/ $ 28 bottle

Weekend Specials 4-25

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Oyster Salad with lemon dressing, tomato, and bacon $12
Grilled Chicken Pasta with marinara and garlic bread $15
11 oz. Pork Chop with sweet potatoes and grilled veg $17
NY Strip Steak with local ramp/potato hash & mushroom demi $32
Crab Topped Lobster Tail with mash, asparagus, and lemon butter $29

Wine Features:

Catena, cabernet sauvignon, Argentina 2011

This offering from the top producer from Mendoza is an incredible value at this price point. Spice, fruit, and tannins are balanced in harmony to match beautifully with grilled meats and cheeses.
$8 by the glass
$29 by the bottle

Santa Luz, sauvignon blanc, Chile, 2013

A light refreshing offering that has grapefruit and green apple notes with a light yet lasting finish. Enjoy this with seafood, salads, or just by it’s lonesome.
$5 by the glass
$19 by the bottle

Opening Night for 2014

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We are all excited about our upcoming season. It only seems appropriate that we start off the year with our Wine Down Thursday menus. It is a crowd pleaser! Come out and enjoy the beautiful views and the fresh mountain air while you taste delicious food and wine.

Wine Down Thursday 9-19-13

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White Wine Menu:

Marinated Green Lip Mussels – basil, tomato, chives

Paired with Seresin, Sauvignon Blanc, New Zealand

Seared Scottish Salmon – herbed potato cake, Florentine sauce

Paired with Pazo De Arribi, Godello, Spain

Local Collards – braised pork belly and natural reduction

A to Z, Chardonnay, Oregon

 

Red Wine Menu:

Sesame Tuna Tartare – wasabi mayo, herb crackers

Paired with Courolo, VDP Vancluse, France

Steak Risotto – asiago, spinach, mushrooms

Paired with Coriole, Sangiovese-Shiraz, Australia

Charcuterie Selections – proscuito, chorizo, soprassata, Serrano

Paired with Warre’s, LBV Porto, Portugal

 

Fancy Gap Coffee and Ice Cream Is Officially Open!

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After months of planning and hard work by the Olde Mill team, the dream has become a reality, Fancy Gap Coffee and Ice Cream Shop is alive and kicking.  Mechelle O’neal is our manager, and has done an amazing job getting everything up and running.  You should drop by and have some Dark Hollow roasted coffee or Carabbus Creamery ice cream.  These are two partners that provide us with great local products.  We also have some delicious pastries from a local bakery.  It is located just a stone’s through from the Blue Ridge Parkway on Highway 52.  Make you day a little brighter with some local treats brought to you by Olde Mill.

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