conference venue winelands VA

Le Bistro at Greenock Manor


In the heart of Southern Virginia’s Wine Country

Needing an idyllic restaurant location to relax and enjoy great atmosphere and a cup of coffee? Look no further and pop over to visit us.

Park in the most exquisite surroundings with towering 100 foot high Magnolia, Oak and Walnut Trees, just the brief walk to our door will already leave you in awe!

Sit in a quiet, relaxed atmosphere inside or outside with beautiful garden and farmland views.

We are situated 20 yards from Greenock Manor – right next door! Le Bistro Restaurant is open from 8am 7 days a week, and offers breakfasts, deli sandwiches, soups, salads, desserts, speciality coffees.

Should you need Chef Corbett and his team to assist you with event catering, please do not hesitate to email to chezlebistro@gmail.com

More about us:

Le Bistro at Greenock Manor in Orange, Virginia, features the best of Executive Chef William (Billy) Corbett, a chef with over thirty-three years of professional experience.  Le Bistro’s chef had a passion for cooking from the age of four or five, when his parents bought him an Easy-Bake Oven and a Kenner Grill, both powered by light bulbs.  He began by baking cookies and cakes and grilling hot dogs and pepperoni.  By age seven or eight, he was baking his own pizzas and sailor and Reuben sandwiches.  At age ten, he woke his father from sleep at 2:00 a.m. with the aroma of pork tenderloin on the electric rotisserie.

It was no surprise to anyone when Billy spent his summers cooking for Oak Hill Country Club, and at age fifteen, with no professional training, became the First Cook.

Later he attended W. Culinary Institute, where he earned an Associate’s Degree in Culinary Arts and Garde Manger. After graduating, he worked for a number of Virginia country clubs including Hermitage Country Club, The Country Club of Virginia, Richmond Country Club, Wyndam Country Club, and Westwood Racquet Country Club. Over the years, he also worked for Chef Paul K. Room and  Lamp Light Inn, both in Louisiana, and even the Carnival Cruise Line.  He spent five years in Mexico cooking for a club there.

Chef Corbett opened Quix Scotty’s and helped turn it into a chain.  He has also owned several restaurants of his own over the years, including Key West Café and Bad Billy’s/Sweet William’s.  He recently co-owned Wise Guys in Orange, Virginia.  Le Bistro is his latest restaurant and provides both restaurant dining and catering.

Chef Corbett’s presentations are often met with wide-eyed admiration.  Patrons sometimes pull out their cameras to take pictures of their plates before even taking a bite of food.  The food is as pleasing to the eye as it is to the palate.  It is full of color, interest, and texture and tastes as good as it looks.  Chef Corbett says, “You eat with your eyes before you taste the food.”

Corbett, age 54, is married to Vicky.  Patrons may catch a glimpse of her and Ryan, their four-year-old, who loves both his father’s restaurant and kitchen.  Corbett also has an older son, William, from an earlier marriage.

Asked about his hobbies, Chef Corbett immediately replies, “Cooking.”  That is his passion, above all other pursuits.  Pressed to list more, he has to think.  Finally he adds, “Golf and going to the Nationals and Redskins games.”   It is evident that he does not view cooking as a job, but as a joy in itself.  He enjoys both preparing the food and seeing the delight that it brings others.  He takes great pleasure in feeding with style those who enter his restaurant.

Chef Corbett has extensive catering experience.  He has catered over 1,000 events, including weddings, parties, gubernatorial events, and sporting events.  He has catered for the Kennedy Compound in Florida.  When asked for the names of the famous people that he has served, he solemnly remarks that cooks don’t name-drop. Chefs must never mention in print those who have honored them with an event.  It is an unwritten code.

He currently caters events as well as runs the restaurant.  His prices are $12.50 per person and up, depending on the menu.   He caters family reunions, parties, graduations, anniversaries, birthdays, and corporate events.  He can provide 18th Century Parisian, upscale and intercontinental, eclectic, and fringe cooking.  He says that no event is too small.

He is currently running four catering specials.  They include:

  • East Carolina – Memphis –Texas – Virginia BBQ

(Champagne Chicken Optional) — $13.50 per person

  • Chicken and Shrimp Gumbo with Smoked Cilantro –

$14. 50 per person

  • Blackened Alligator Bites with Fettucine Alfredo –

(Ask the Chef to make it snappy) — $17. 50 per person

  • Scallop Coquille — $20 per person

We can cater ANY menu for weddings, kindly request quotes for your preferred choices.

Restaurant Menus include:

Breakfast  from $6.99

Omelet Denver

Omelet Vegetarian

Omelet Carnivore

Frittata Lorraine

Frittata Carnivore

Pancakes

Waffles

Dessert Crepes

Suzette

Sides    $1.50

Link Sausages (3)

Sausage Patties (2)

Country Ham

Beverages   $1

Coffee, Hot Tea, Tea, Bottled Water, & Canned Sodas

Lunch     $6.99 

Panini or Croissant with choice of Turkey, Ham, or Cheese

New York Chicken Salad on a Croissant

Soup du Jour and Salad

Hummus and Pita Chips

Beverages   $1

Coffee, Hot Tea, Tea, Bottled Water, & Canned Sodas

Dinner — Chef’s Choice –   Prices Vary

Chicken Teriyaki Pineapple Kabobs

Apple Butter Pork Kabobs

Hot Roast Beef Au Jus

Blackened Chicken Alfredo

Spaghetti Marinara

Twice Bake Potatoes

Potato Salad

Chef Salad

Vegetable Medley

Appetizers    $6.99

Fruit and Cheese Platter

Hummus and Pita

Beverages   $1

Coffee, Hot Tea, Tea, Bottled Water, & Canned Sodas

Desserts   $3.99

Black Forest Sundae

Cake

Pie

S’mores Milkshake

Le Bistro At Greenock Manor

249 Caroline Street

Orange, VA. 22960

Executive Chef William Corbett

chezlebistro@gmail.com

540-395-7919 / 540-395-7920

Hours:

               Sunday  –  Thursday  —  7 a.m. to 8 p.m.

               Friday    —  Saturday  —  7 a.m. to 9 p.m.

The restaurant offers daily specials.  Patrons may call the restaurant for details.