(540) 317-1206 info@innatwillowgrove.com

Vintage Restaurant

The ultimate indulgence...

Our Forbes Travel Guide Four Star-rated Restaurant, Vintage features regional American cuisine “with a twist” from menus that change regularly to showcase the freshest flavors of the seasons, sourced locally from Central Virginia’s farmland. Serving lunch, dinner, gourmet Pub fare and a decadent Sunday Brunch, Gourmet Tapas Wednesdays and special menus for holidays and celebrations, Vintage Restaurant makes every day a special occasion.

Vintage Restaurant enjoys a home at the garden level of the historic Manor House at The Inn at Willow Grove. In addition to the Pub and main dining room, the restaurant features more intimate settings, including the Chef’s Table, the Sun Room, and The Hall.

Looking for a truly special culinary experience? Ask about our private Chef’s Tastings!

Winter Menus are Here!

Hours of Operation

Monday & Tuesday – Closed
Wednesday & Thursday – 3:00 p.m. – 9:00 p.m.
Friday & Saturday – 11:30 a.m. – 10:00 p.m.
Sunday – 11:00a.m. – 2:00 p.m. (Brunch service)
5:30 p.m. – 8:00 p.m. (Dinner service)

Special Menus

~Gourmet Tapas Wednesday~
~The Weekly “Three on Thursday” Chef’s Tasting~
1st Thursday – Prime Rib $29.95
2nd Thursday – Coastal Cuisine $34.95
3rd Thursday – Surf & Turf $39.95
4th Thursday – Ethnic Cuisine Around the World $29.95

Winter Dinner

Appetizers

Soup of the Day
Sip 3 ~ Cup 6 ~ Bowl 9

Assortment of Artisan Cheeses
Chef’s Choice seasonal accompaniments / 17

Maryland-Style Lump Crab Cake
tomato marmalade & winter greens / 17

Tempura Shrimp
Brussels sprout slaw & clear barbecue sauce / 16

Pan Roasted Mussels
garlic, white wine & butter / 15

Southern Fried Quail
parsnip purée & orange maple glaze / 15

Wild Mushroom Ravioli
fig balsamic, tomato concasse & fried sage / 15

Salads

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, parmesan cheese, blonde balsamic vinaigrette / 11

Frisse Salad
celery root, roasted pear, pickled French bean & Dijon mustard / 14

Warm Baked Brie
dried cherry & thyme chutney, petite arugula, olive oil & vinegar / 15

Entrées

Pan Seared Diver Scallops
truffled bread pudding, wilted spinach, red bell pepper caramel & smoked trout roe / 34

Baked Cod
duxelles, shaved parmesan, asparagus, lemon, en papillote / 30

Chicken Scallopini
mixed greens, fried capers, roasted baby carrots & poached fingerling potatoes / 27

Surf & Turf*
grilled filet of beef, shrimp falafel, fried broccoli  sumac gastrique / 38

Short Rib Wellington*
mashed potatoes, braised chard, hollandaise & demi glace / 38

Venison*
dirty rice, lingonberry salsa & braised celery/ 39

Vegetarian Bolognaise
soft polenta & sautéed spinach / 25

 

We take food allergies very seriously. Please alert your server of any special dietary requirements.
*Consuming raw or undercooked meats or eggs may increase your risk of food-borne illness.

Pub & Lunch Fare

Soup of the Day
Sip 3 ~ Cup 6 ~ Bowl 9

Assortment of Artisan Cheeses
Chef’s Choice of seasonal accompaniments / 17

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, Parmesan cheese, blonde balsamic vinaigrette / 11
with grilled chicken ~ add 5
with grilled shrimp ~ add 7
with grilled salmon ~ add 7

Frisse Salad
celery root, roasted pear pickled French bean & Dijon vinaigrette / 14

Maryland-Style Lump Crab Cake
tomato marmalade & winter greens / 17

Grilled Salmon
sweet potato purée, dilled mustard & wilted spinach / 15

Durum Fettucini
sweet vermouth, roasted garlic & greens / 16

Bourbon Grilled Flat Iron Steak
roasted garlic mashed potatoes, braised chard & hot scotch demi/ 18

Grilled Chicken & Brie Club
sourdough, chili seared apple & bell pepper ketchup & choice of one side* / 15

Classic Vintage Burger* or Moroccan BBQ Tofu
cave-aged cheddar, Willow Grove steak sauce, choice of one side* / 14

Sides
*truffled mac n’ cheese
*cumin onion rings
*french fries
*cucumber tomato salad
*petit greens salad with seasonal vegetables & buttermilk horseradish dressing
additional sides ~ 5 each

 

*We take food allergies very seriously. Please alert your server of any special dietary requirements.
Consuming raw or undercooked meats or eggs may increase your risk of food-borne illness.

Sunday Brunch

Soup of The Day
Sip / 3 ~ Cup / 6 ~ Bowl / 9

Assortment of Artisan Cheeses
Chef’s Choice seasonal accompaniments / 17

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, parmesan cheese, blonde balsamic vinaigrette / 11
with grilled chicken add 5 ~ with grilled shrimp add 7

Two Eggs Any Style
applewood smoked bacon & fried potatoes / 13

French Toast Brick
mascarpone and mixed fruit coulis, applewood smoked bacon or sausage links  / 16

Warm Stone Fruit Preserves
biscuit, applewood smoked bacon, garlic cheese grits/ 13

Winter Vegetable & Lump Crab Succotash
poached egg/ 19

Fried Green Tomato Bruschetta
smoked mozzarella, basil mayonnaise poached eggs & fried potatoes / 18

Benediction
our interpretation of the classic / 19

Steak & Eggs
two eggs any style, flour tortilla, salsa verde, corn salsa, jack cheese & fried potatoes / 21

Shrimp & Grits
red eye barbeque sauce/ 19

Classic Vintage Burger* or Moroccan BBQ Tofu
cave-aged cheddar, Willow Groves steak sauce & French fries / 18

Sunday Supper

Appetizers

Soup of the Day
Sip 3 ~ Cup 6 ~ Bowl 9

Assortment of Artisan Cheeses
Chef’s Choice seasonal accompaniments / 17

Maryland-Style Lump Crab Cake
tomato marmalade & winter greens / 17

Tempura Shrimp
Brussels sprout slaw & clear barbecue sauce / 16

Southern Fried Quail
parsnip purée & orange maple glaze / 15

Salads

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, parmesan cheese, blonde balsamic vinaigrette / 11

Frisse Salad
celery root, roasted pear pickled French bean & Dijon vinaigrette / 14

Warm Baked Brie
dried cherry & thyme chutney, petite arugula, olive oil & vinegar / 15

Entrées

Baked Cod
duxelles, shaved parmesan, asparagus, lemon, en papillote / 30

Chicken Scallopini
mixed greens, fried capers, roasted baby carrots & poached fingerling potatoes / 27

Surf & Turf*
grilled filet of beef, shrimp falafel, fried broccoli  sumac gastrique / 38

Venison*
dirty rice, lingonberry salsa & braised celery/ 39

Vegetarian Bolognaise
soft polenta & sautéed spinach / 25

 

We take food allergies very seriously. Please alert your server of any special dietary requirements.
*Consuming raw or undercooked meats or eggs may increase your risk of food-borne illness.

Wednesday Night Tapas

Tapas/ tah’puhz
noun (plural), origin: Andalusia, Spain
light fare of appetizers to be shared amongst friends

Tapas Wednesday at Vintage Restaurant
Bite-sized portions from our seasonal menus

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, parmesan cheese, blonde balsamic vinaigrette / 5

Maryland-Style Lump Crab Cake
tomato marmalade & winter greens / 7

Frisse Salad
celery root, roasted pear, pickled French bean & Dijon Mustard / 6

Tempura Shrimp
Brussels sprout slaw & clear barbecue sauce/ 6

Pan Roasted Mussels
garlci, white wine & butter / 7

Durum Fettucini
sweet vermouth, roasted garlic & greens / 5

Grilled Salmon
sweet potato purée, dilled mustard & wilted spinach / 7

Chicken Scaloppini
mixed greens, fried capers, roasted baby carrots & poached fingerling potatoes / 7

Filet & Shrimp*
grilled filet of beef, shrimp falafel, fried broccoli & sumac gastrique / 9

Vegetarian Bolognaise
soft polenta & sautéed spinach / 7

 

 

We take food allergies seriously. Please alert your server of any special dietary requirements.
*Consuming raw or undercooked meats or eggs may increase your risk of food-borne illness. 

.

Three on Thursday

Thursday, January 18th

Surf ‘n Turf Night
3 courses – $39.95

Starter
Petite mixed greens with seasonal vegetables & honey poppy seed vinaigrette

Entrée
Bleu cheese & horseradish topped grilled veal loin &butter poached lobster tail with celery root Duchess potato & sautéed spinach

Dessert
Apple cheddar pie, vanilla anglaise, sweet cream

Sweets 'n Such

Sweets ‘n Such

Assortment of Artisan Cheeses
Chef’s Choice seasonal accompaniments / 17

Chef’s Choice Crème Brûlée / 10

Trio of House-Made Ice Creams & Sorbets / 10

Banana Cake
caramelized bananas, brown sugar buttercream & blackberry compote / 10

Chocolate Pecan Tort
bitter chocolate ganache, pecan crust, sweet cream & raspberry coulis / 10

Granny Apple Tart
mulled apple cider reduction & vanilla ice cream / 10

Dessert from the Bar

Virginia Peanut Pie Martini
House-made creamy peanut butter, Godiva, Bailey’s, cream, egg whites, graham cracker / 12

Caramel Apple Martini
Caramel, Tito’s vodka, Apple Pucker, apple juice, pinch of salt / 11

Hot Crossed Rums
Captain Morgan & Mt. Gay rums, ,butter batter, hot water / 10

 

 

Wine Dinner - January 20

Menu with M. Chapoutier Wine Pairings

Saturday, January 20th
6:00 p.m. – 9:00 p.m.
$125 per person

Day boat scallop augratin, enoki mushrooms, pickled ginger, ground seaweed, caviar lime
Crozes-Hermitage Petite Ruche Blanc

Crispy duck breast, smoked bleu cheese cake, poached tomatoes, frisse, cherry infused aged balsamic
Crozes-Hermitage La Petite Ruche Rouge

Cascabel chili crusted New Zealand Venison, roasted garlic & plum cake, pipian rojo
Chateauneuf-du-Pape La Bernardine

Milk chocolate-caramel crème brûlée, dried apricot fried pie, candied strawberry
Banyuls

Does not include taxes or gratuities

♥ Valentine's Day ♥

Valentine’s Day 

Wednesday, February 14th
$75 per person

please make 1 choice from each course

Amuse Bouche

First Course
Winter Vegetable panzanella with Pedro Ximénez & olive oil

Coconut & tomato bisque with shrimp & cucumber salsa

Second Course
Ginger and lemongrass seared scallop, chinese black rice, and scallop mayonnaise

Rye spaghetti with citrus butter and black truffle

Third Course
Pomegranate and fennel grilled and glazed rack of lamb, goat cheese and chive potato cake, braised chard

Roasted mushroom and vermouth risotto, fried sweet potatoes

Seared red snapper, french beans, potato purée

Lemon charred beef, herbed spaetzle, grilled asparagus

Third Course
Chocolate eclair tart, espresso anglaise, caramel ice cream

Red velvet cake with ganache, salted pistachios, caramel ice cream

*Taxes & gratuities not included

Wine Spectator Award of Excellence

Trip Advisor Certificate of Excellence 2017

Reserve your table.

Please include the date & time you are looking to dine, size of your party, and a phone number to contact you if we have any questions.

Contact us

Vintage Restaurant was last modified: January 16th, 2018 by Elite David

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