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Weekly Specials

Feb 14

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Our Valentine’s Day Dinner Special will be our Strawberry Mint, Grilled Mahi-Mahi and our Cajun Ribeye!  For dessert, a delicious Red Velvet Cake.  Apothic Red and our 8-Point IPA pair amazingly with these dishes!

Jan 18-Jan 22

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Tonight’s dinner special is our home-made salmon cakes!  Two home-made salmon cakes topped with a lemon dill sauce and a choice of 2 sides.  We paired this dish with our Blue Moon Draft and our Torre de Luna Pinot Grigo.

12/28-1/4

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Tonight’s dinner special is a North Atlantic Salmon with a tawny port wine reduction. It is severed with your choice of two sides. It pairs extremely well with our Mark West Pinot Noir and our Ferrari Chardonnay.

Dec 17-Dec 24

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Tonight’s Dinner Special is a great one! Herb Marinated Pork Tenderloin with a savory Creole Glaze. This dish pairs perfectly with our Apothlic Red and Joel Gott Chardonnay.

Dec 6-Dec 11

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Tonights Dinner Special is a Italian Sausage Pasta sauteed with Garlic, EVOO, Onions, Zucchini, Squash, Red Peppers and Mushroms. This dish pairs very well with our Yalumba Shiraz and our Mil Piedras Viognier.

Dec 2-Dec 9

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This weeks Dinner Special is a Grilled Swordfish topped with fresh Pico de Gallo. We have paired the special with our Torri De Luna Pinot Grigio and out Mark West Pinot Noir.

Nov 21-Nov 27

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This weeks Dinner Special is a Turkey Platter.  Roasted Turkey, Mashed Potatoes & Gravy, Stuffing,  Green Beans and Cranberry Sauce.

Nov 16th-Nov 23

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This weeks dinner special is a Italian Sausage Pasta sauteed with Garlic, EVOO, Onions, Zucchini, Squash, Red Peppers, and Onions.  This dish pairs very well with our Yalumba Shiraz and our Mil Piedras Viognier.

Nov 9-Nov 16

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Our Dinner Special this week is our Cajun Ribeye.  A 12 ounce, hand-cut Ribeye topped with shrimp, crawfish, sausage, onions, peppers, mushrooms, and tomatoes all tossed in a creole cream sauce.  Very delicious.

Nov 3-10

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Chicken Cordon Blue-a butterflied chicken breast stuffed with ham and swiss cheese, lightly breaded and baked to perfection. Topped with a creole mustard and white wine sauce.