(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!

Fall 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

Fall 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
duo of cocktail sauces / 17

Butternut Squash Potstickers
red curry, toasted cashews & finger lime / 15

Short Rib Ravioli
parsley pesto & beef jus / 16

Southern Style Buttermilk 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

Arugula & Frisse Salad
pomegranate, shaved manchego, red onion rings & poppy seed vinaigrette / 14

Petit Local Greens
fried, dried & pickled vegetables, ice wine vinegar, olive oil & fried egg / 15

Entrées

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

Seafood Paella
mussles, shrimp, crab, chorizo, peas, carrots & Parmesan emulsion / 30

Grilled Tuna Nicoise*
olive tapenade, saffron poached potatoes, French beans, grilled kale, olive & lemon oils / 32

Skillet Braised Boneless Chicken Thighs
bacon, pearl onions, potatoes & white wine cream sauce / 28

Grilled Filet of Beef*
Gruyere cheese, caramelized onions, Lyonnaise potatoes, asparagus & horseradish apple butter / 38

Veal & Roasted Tomato Napoleon
fresh mozzarella, mashed potatoes, garlic grilled zucchini & red wine demi glace / 34

Vegetarian State Fair
pastrami style tofu corndog, potato & chive funnel cake, spaghetti squash & black trumpet mushrooms / 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

Arugula & Frisse Salad
pomegranate, shaved manchego, red onion rings & poppy seed vinaigrette / 14

Maryland-Style Lump Crab Cake
duo of cocktail sauces / 17

Blackened Cod
black-eyed pea ragu & grilled asparagus / 15

Black Pepper Penne
grilled chicken, forest mushrooms, zucchini & garlic Parmesan cream / 16

Beef Milanese
buttermilk mashed potatoes, gingered cream corn & fresh spinach / 18

Tequila Grilled Chicken Sandwich
sliced tomato, pepper jack cheese, tomatillo sauce & 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 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

Arugula & Frisse Salad
pomegranate, shaved manchego, red onion rings & poppy seed vinaigrett / 14

Maryland-Style Lump Crab Cake
duo of cocktail sauces / 17

Short Rib Ravioli
parsley pesto & beef jus / 16

Tequila Grilled Chicken Sandwich
sliced tomato, pepper jack cheese, tomatillo sauce & French fries* / 15

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

Black Pepper Penne
grilled chicken, forest mushrooms, zucchini & garlic Parmesan cream / 16

Beef Milanese
buttermilk mashed potatoes, gingered cream corn & fresh spinach / 18

Grilled Tuna Nicoise*
olive tapenade, saffron poached potatoes, French beans, grilled kale, olive & lemon oils / 22

Skillet Braised Boneless Chicken Thighs
bacon, pearl onions, potatoes & white wine cream sauce / 28

Grilled Filet of Beef*
Gruyere cheese, caramelized onions, Lyonnaise potatoes, asparagus & horseradish apple butter / 38

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
duo of cocktail sauces / 7

Arugula & Frisse Salad
pomegranate, shaved manchego, red onion rings & poppy seed vinaigrette / 7

Blackened Cod
black-eyed pea ragu & grilled asparagus / 6

Grilled Tuna Nicoise*
olive tapenade, saffron poached potatoes, French beans, grilled kale, olive & lemon oils / 8

Skillet Braised Boneless Chicken Thighs
bacon, pearl onions, potatoes & white wine cream sauce / 6

Grilled Filet of Beef*
Gruyere cheese, caramelized onions, Lyonnaise potatoes, asparagus & horseradish apple butter / 8

Veal & Roasted Tomato Napoleon
fresh mozzarella, mashed potatoes, garlic grilled zucchini & red wine demi glace / 8

 

 

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, November 16th

Coastal Cuisine Night
3 courses – $39.95

Starter
Petite mixed greens, grape tomatoes, mandarin oranges, sliced radish, spiced pecans, roasted beet vinaigrette

Entrée
Grilled hanger steak, white wine  braised monkfish with aromáticas and butter over white beans and peppercorn crusted acorn squash

Dessert
Coconut cream cake with strawberry coulis

Sweets 'n Such

Sweets ‘n Such

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

Chef’s Choice Crème Brûlée / 10

Pistachio Bomb
caramel sauce & sweet cream / 10

Trio of House-Made Ice Creams & Sorbets / 10

Gentleman’s Chocolate Cake
buttered rum soaked cake, vanilla ice cream & raspberry coulis / 10

Warm Pear & Pecan Dumpling
chocolate covered bacon & buttermilk 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

 

 

Thanksgiving Menu

Thursday, November 23, 2017

12:00 p.m. – 6:30 p.m.

4 courses prix fixe
Adults $85 Kids $25

one selection from each course

 First course
Butternut squash and vanilla ravioli toasted hazelnuts demi-glace

Florida pink shrimp and corn chowder micro greens Potato máxime

Chard beef,beet, and horseradish parfait, grilled Croustini, lemon and truffle oils

 Second course
Baby spinach, tuxedo orzo, capers, tomatoes, Parmesan, blond balsamic vinaigrette

Cornbread and Arugula, tomato-red wine vinaigrette, peppers and onions

Fríase, blue cheese, apples, spiced pecans, smoked bacon, drunken raisins, hot buttered rum vinaigrette

 Third course
Cornbread stuffed and roasted turkey breast, sweet potato casserole, charred baby Brussels sprouts, giblet gravy

Sugar cured and grilled pork loin, buttermilk mashed potatoes, cream corn, baby spinach

Pumpkin seed crusted Cod, roasted fingerling potatoes, green bean casserole, orange beurre blanc

Bacon wrapped and whole roasted beef tenderloin, smoked tomato fondue, soft polenta, braised chard

 Fourth course
Pumpkin-pecan pie, clear caramel, cinnamon ice cream

Flourless chocolate cake, espresso anglaise, raspberry Coulis, malt ice cream

Granny Smith apple tart, mulling spiced cider syrup, vanilla ice cream

 Kids
Mixed green salad with ranch or fresh fruit

Roasted turkey breast or grilled pork loin with cornbread stuffing, mashed potatoes, green bean casserole

Hot fudge sundae with cookies and fruit

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: November 14th, 2017 by Elite David

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