(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!

Spring 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
Bite-sized portions from our seasonal menus starting at just $5 a plate!

The Weekly “Three on Thursday” Chef’s Tasting
A prix-fixe menu with three gourmet courses for just $29.95 every Thursday

Spring 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
huckleberry salsa & sautéed spinach/ 17

Fried Crawfish Remoulade
shredded romaine & chili oil/ 15

Roasted Tomato Phyllo Tart
caramelized onion, Havarti & celery root coulis/ 12

Chicken Spring Roll
avocado, roasted corn, sweet peppers, pickled onion & garlic chili sauce/ 14

Bacon Wrapped Barbeque Shrimp
collard greens & garlic corn cookie/ 16

Salads

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

Bibb Wedge Salad
bacon, grape tomatoes, blue cheese & buttermilk horseradish dressing/12

Chopped Romaine & Butter Lettuce Salad
grilled Italian sausage, boiled new potatoes, poached asparagus, chopped egg & roasted yellow pepper vinaigrette/13

Entrées

Seafood Trio
crab cake with remoulade, grilled shrimp with tomato salsa, peppercorn scallop with orange tarragon buere blanc, almandine potatoes & sautéed spinach/30

Spice & Grilled Salmon Salad
Israel couscous, local greens, asparagus, feta, red onion & dilled lemon vinaigrette/ 26

Rice Crusted Ahi Tuna*
fried coconut polenta, braised chard & espresso barbeque/32

Chicken Paillard
local greens & warm black eyed pea & thyme vinaigrette/26

Char Crusted Strip Loin*
roasted garlic mashed potatoes, grilled asparagus & demi glace/ 37

Honey Mustard Grilled Pork Tenderloin
rosemary roasted Yukon potatoes, grilled asparagus & demi glace/ 31

 Grilled Retreat Farm Rack of Lamb*
pistachio, mint, & parsley pesto crusted, potato latke, braised chard & mint julep demi glace/ 39

Wild Mushroom Fettuccini
roasted garlic clove, grape tomato, spring greens, sweet vermouth & butter/ 22

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.

Spring 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

Bibb Wedge Salad
bacon, grape tomatoes, blue cheese & buttermilk horseradish dressing/ 12

Fried Calamari
herb aioli & spicy marinara/ 15

Mongolian Beef
soy sauce, water chestnuts, broccoli, cashews & chopped cilantro/ 15

Fried Fish Tacos
chipotle aioli and mango & black bean salsa/ 15

Maryland-Style Lump Crab Cake
huckleberry salsa & sautéed spinach/17

Pork Tenderloin Sliders*
caramelized tomato, onion, brown sugar & course grain mustard/16

Grilled Gouda Sandwich
bacon, tomatoes, sourdough bread & smoked tomato fondue/ 13

Vintage Grilled Chicken Sandwich*
bacon, tomato, avocado & jalapeño mayonnaise & crushed potato chips, 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

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 Dinner

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

Chopped Romaine & Butter Lettuce Salad
grilled Italian sausage, boiled new potatoes, poached asparagus, chopped egg & roasted yellow pepper vinaigrette/13

Maryland-Style Lump Crab Cake
huckleberry salsa & sautéed spinach/ 17

Roasted Tomato Phyllo Tart
caramelized onion, Havarti & celery root coulis/ 12

Bacon Wrapped Barbeque Shrimp
collard greens & garlic corn cookie/ 16

 Vintage Grilled Chicken Sandwich
bacon, tomato, avocado & jalapeño mayonnaise & crusted potato chips with French fries/14

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

Rice Crusted Ahi Tuna*
fried coconut polenta, braised chard & espresso barbeque/32

Chicken Paillard
local greens & warm black eyed pea & thyme vinaigrette/26

Char Crusted Strip Loin*
roasted garlic mashed potatoes, grilled asparagus & demi glace/ 37

Wild Mushroom Fettuccini
roasted garlic clove, grape tomato, spring greens, sweet vermouth & butter/ 22

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.

Spring Sweets 'n Such

Sweets ‘n Such

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

Chef’s Choice Crème Brûlée/10

Lemon & Blueberry Fried Pie
raspberry coulis/10

Trio of House-Made Ice Creams & Sorbets/10

Strawberry Cake
white chocolate buttercream & vanilla bean anglaise/10

Chocolate Turtle Pie
clear caramel sauce/10

Spring Tapas

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

Tapas Wednesday at Vintage Restaurant
all plates $5 each

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

Maryland-Style Lump Crab Cake
huckleberry salsa & sautéed spinach

Pepper Bacon Wrapped Barbeque Shrimp
collard greens & garlic corn cookie

Fried Calamari
herb aioli & spicy marinara

Chicken Spring Roll
avocado, roasted corn, sweet peppers, pickled onion & garlic chili sauce

Pork Tenderloin Slider
caramelized tomato, onion, brown sugar & course grain mustard

Chicken Paillard
local greens & warm black eyed pea & thyme vinaigrette

Rice Crusted Ahi Tuna*
fried coconut polenta, braised chard & espresso barbeque

Wild Mushroom Fettuccini
roasted garlic clove, grape tomato, spring greens, sweet vermouth & butter

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, April 18th , 2017

Three courses for $29.95

Starter

Goat cheese and potato salad with frisée, bacon, granny smith apple, herb and chili oil

Entrée

Panroasted monkfish with buttermilk mashed potatoes, tomatoes, artichokes, capers and spinach, white wine and butter

Dessert

Warm flourless chocolate cake with raspberry purée and white chocolate sorbet
~~~~~

no substitutions or shared plates, please. 

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: April 18th, 2017 by Elite David

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