At Childress Vineyards, Chef David Thomas has developed a menu that features Bistro cuisine with an Italian flair. The Bistro offers daily entree specials and soups, focusing on fresh, organic produce, meats, seafood and homemade pastas. The menu changes seasonally and each week, a Sunday Brunch is served.

February 7, 2010

$20   for Adults; $13 for Children Ages 7-12; Children Ages 6 & Under are Free

Danishes & Muffins

Seasonal Fruit

Imported & Domestic Cheeses

Scrambled Eggs with Shaved Ham & Shredded Cheese

Cheese Blintzes with Melba Sauce

Hot Biscuits with Country & Red-Eye Gravy

Chef's Salad Selection

Rolls & Butter

Smoked Salmon & Bagels with Cream Cheese, Capers & Onions

Mushroom Rice

Fresh Green Beans & Carrots

Baked Ziti with Marinated Chicken

New York Steak Au Poivre

Roasted Salmon with Bourbon Sauce

Includes Complimentary Glass of Childress Wine

General Info and Hours of Operation

Open daily 11 a.m. to 3 p.m.
Sunday 11 a.m. to 3 p.m.
Terrace dining available spring through fall, weather permitting.

Reservations are accepted daily for parties of 8 or more and up to a maximum of 25. Parties of 15 or more will receive a special limited menu. Please call Michael Ciaccio at 336-236-9463, ext. 316. Parties over 25, please contact Courtney Jarvis at ext. 313.

 

Our Menu

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Please Inquire for Custom Boxed Lunches
An 18% Service Charge is Added to Each Check for Parties 8 or more

Bio: Chef David Thomas

Executive Chef David Thomas heads the kitchen of The Bistro, the restaurant that is open daily for lunch at Childress Vineyards.

Chef David is a Certified Chef de Cuisine who comes to Childress Vineyards from The Trophy Room of Dale Earnhardt, Inc., (DEI) in Mooresville, NC, where he managed all kitchen operations and staff for a daily buffet and a la carte menu for DEI's racing teams and was a personal chef for the Earnhardt racing family.

While at DEI, Chef Thomas also created original, multiple course fine dining and casual menus with award-winning plate presentations for special events, black-tie dinners and promotions ranging in size for 10 to over 400 guests. He also created and taught cooking classes and wine and food pairing seminars on many different subjects and cuisines.

Thomas is a recipient of an EVIE Award from the International Special Event Society for Best Plated Food Presentation and a two-time winner in The Great Chefs of Charlotte Cookoff. He has been featured as a celebrity chef at Charlotte Shout, one of the city's most significant culinary events, and has participated in numerous fundraisers involving culinary demonstrations including The March of Dimes Gourmet Chef's Auction for 10 years.