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Century Kitchen at Flint Hill Vineyards

Chef Sean Wehr and Flint Hill Vineyards' owners Tim and Brenda Doub opened Century Kitchen in the couple's renovated farmhouse, sharing the century-old roof with the winery’s tasting room. The restaurant’s aim is to showcase great food that complements its vintages in a cozy, relaxed setting.

Menus change seasonally and daily specials are offered for lunch and dinner. Sunday brunch is served the first Sunday each month.

Lunch offerings include seasonal soup du jour, fresh salad greens, sandwiches served on sour dough and croissants. For dinner, you may be tempted by starters such as apple and potato bisque or braised rabbit, potato gnocchi and butternut squash purée. Entrées features include filet mignon, Cornish game hen, tournedos of pork tenderloin, braised lamb shank, pan-seared jumbo shrimp and sea scallops and crawfish gumbo.

A typical Sunday brunch may begin with a fresh fruit plate with organic vanilla yogurt or a brioche French toast. Omelets with spinach and goat cheese or the Farmer’s omelet with tomatoes, peppers, green onions, mushrooms and cheddar would fill the bill. The choices don’t stop there — shrimp and grits, Eggs Benedict or a Bistro Salad. To end sweetly, you may like to try the blackberry coffee cake, crème brulée or strawberry crepe.

Lunch is served Friday, Saturday and Sunday from noon to 4 p.m. Dinner reservations are open on Thursday, Friday and Saturday from 5-9:30 p.m. The first-Sunday brunch is served from 11:30 a.m.-3 p.m.

For reservations or more information, call 336-699-4455.

http://www.flinthillcenturykitchen.com/