(540) 317-1206 info@innatwillowgrove.com

Vintage Restaurant

The ultimate indulgence...

Our Forbes Travel Guide Four Star-rated Vintage Restaurant 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!

Summer 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

Dinner Menu

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
lemon horseradish cream & matchstick sweet potatoes/ 17

Cajun Crawfish Fried Avacado
black bean puree & lime cream/ 16

Ahi Tuna Crudo
chili mint vinaigrette & sesame cracker/ 15

Creamy Black Pepper Penne
asparagus & crispy pancetta/ 14

Salads

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

Dynamic Duo
fried green tomato with fennel salad, citrus aioli and heirloom tomato caprese with burrata & ice wine vinegar/ 15

Herbed goat cheese & Roasted Beet Salad
orange blossom honey, crushed pistachios & balsamic fig vinegar/ 15

Entrées

Grilled Ahi Tuna*
pineapple-ginger & habanero salsa and coconut infused Chinese black rice/ 32

Pacific Rim Slow Roasted Salmon
bok choy, warm edamame & fennel salad/ 28

Angels on Horseback
fried oysters, artichokes in puff pastry, lemon scented pernod cream, sautéed spinach & parmesan/ 30

Citrus Barbeque Boneless Chicken Thighs
toasted cornbread, white lentils & baby arugula/ 28

Pan Seared Filet of Beef*
braised chard, crispy herb spaetzli & yellow tomato vinaigrette/ 38

Braised Pork Shank
summer greens & grilled peach salad/ 34

Black Pepper Fettuccini
Gorgonzola, toasted nuts, caramelized apple & fried herbs/ 23

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

Fried Calamari
herb aioli & spicy marinara/ 15

Ahi Tuna Crudo
chili mint vinaigrette & sesame cracker/ 15

Maryland-Style Lump Crab Cake
lemon horseradish cream & matchstick sweet potatoes/17

Creamy Black Pepper Penne
asparagus & crispy pancetta/14

Fish & Chips
jicama slaw/ 15

Grilled Hangar Steak*
French fries, corn & cucumber chow/ 16

Grilled Chicken Caprese Sandwich
sliced tomato, burrata, Bibb lettuce & basil aioli, choice of side/14

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 Menu

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 Menu

Appetizers

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
with grilled salmon add 7

Dynamic Duo
fried green tomato with fennel salad, citrus aioli & heirloom tomato caprese with burrata & ce wine vinegar/15

Maryland-Style Lump Crab Cake
lemon horseradish cream & matchstick sweet potatoes/ 17

Fish & Chips
jicama slaw/ 15

Grilled Chicken Caprese Sandwich
sliced tomato, burrata, Bibb lettuce & basil aioli and French fries/14

Classic Vintage Burger* or Moroccan BBQ Tofu
cave-aged cheddar, Willow Grove steak sauce, with French fries/14

Grilled Ahi Tuna
pineapple-ginger & habanero salsa and coconut infused Chinese black rice/ 32

Citrus Barbeque Boneless Chicken Thighs
toasted cornbread, white lentils & baby arugula/ 28

Pan Seared Filet of Beef*
braised chard, crispy herb spaetzli & yellow tomato vinaigrette/ 38

Black Pepper Fettuccine
Gorgonzola, toasted nuts, caramelized apple & fried herbs/ 23

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 at just $5 a plate!

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

Maryland-Style Lump Crab Cake
lemon horseradish cream & matchstick sweet potatoes

Herbed Goat Cheese & Roasted Beet Salad
orange blossom honey, crushed  pistachios & balsamic fig vinegar

Fish & Chips
jicama slaw

Fried Calamari
herb aioli & spicy marinara

Creamy Black Pepper Penne
asparagus & crispy pancetta

Ahi Tuna Crudo
chili mint vinaigrette & sesame cracker

Citrus Barbeque Boneless Chicken Thighs
toasted cornbread, white lentils & baby arugula

Angels on Horseback
fried oysters, artichoke in puff pastry, lemon scented pernod cream, sautéed spinach & parmesan

Pan Seared Filet of Beef*
braised chard, crispy herb spaetzli & yellow tomato vinaigrette

Grilled Ahi Tuna
pineapple-ginger & habanero salsa and coconut infused Chinese black rice

 

 

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, August 3rd
Surf & Turf Night
3 courses – $39.95

Starter
Petite arugula, shaved Manchego, red onion rings, pomegranate seeds, baby heirloom tomatoes,  with ice wine vinegar, and extra virgin olive oil

Entrée
Grilled petite filet & scallion tempura fried sea bass, mascarpone risotto, roasted mushrooms & a sweet garlic chili sauce

Dessert
Chocolate cheesecake fritters, vanilla anglaise, chocolate espresso sauce & sweet cream

Sweets 'n Such

Sweets ‘n Such

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

Chef’s Choice Crème Brûlée/ 10

Chocolate Flan Cake
caramel sauce & sweet cream/ 10

Trio of House-Made Ice Creams & Sorbets/10

Key Lime Pie
blackberry coulis/10

Summer Peach Tart Tatan
vanilla anglaise & vanilla bean ice cream/10

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: August 14th, 2017 by Elite David

Pin It on Pinterest

Share This