(540) 317-1206 info@innatwillowgrove.com

Vintage Restaurant

The ultimate indulgence...

Vintage Restaurant Orange VA
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!

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 “Prime Time” Thursday Chef’s Tasting
A prix-fixe menu with three gourmet courses for just $29.95 every Thursday

Appetizers

Soup of the Day
Sip 3 ~ Cup 6 ~ Bowl 11

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

Maryland-Style Lump Crab Cake
remoulade & garlic herb bread stick/19

Lavender Roasted Butternut Squash
puff pastry & chive butter/16

Fried Green Tomatoes
goat cheese fondue & local greens/17

Corn Dusted Calamari
summer melon salsa, herb aioli & pepperoncini sauce/18

Salads

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, parmesan cheese, blonde balsamic vinaigrette/12

Roasted Beet Salad
Tasso ham, arugula & celery root vinaigrette/12

Poached Asparagus
petit greens, toasted pistachios & creamy raspberry vinaigrette/13

Entrées

Streusel Topped Grouper
roasted fingering potatoes and carrot & cardamom coulis/36

Grilled Ahi Tuna
black bean puree, fried onion rings, scallion whipped potatoes & red eye bbq/36

Pecan Crusted Chicken Breast
buttermilk mashed potatoes, sauteed leeks, creamed corn & Calvados butter sauce/34

Seared Scallops
fried okra, dirty rice, boiled egg, Marsala & sauce piquant/38

Herb Crusted Filet of Beef*
potato au gratin, braised chard & red wine sauce/39

Pastry Wrapped Spaghetti Squash
braised beet green relish & red pepper coulis/32

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.

Soup of the Day
Sip 3 ~ Cup 6 ~ Bowl 11

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/12
with grilled chicken ~ add 5
with grilled shrimp ~ add 7

Roasted Beet Salad
Tasso ham, arugula & celery root vinaigrette/12

Fried Green Tomatoes
Goat cheese fondue & local greens/17

Maryland-Style Lump Crab Cake
remoulade & garlic herb bread stick/19

Cornmeal Dusted Calamari
summer melon salsa, herb aioli & pepperoncini sauce/18

Seared Ahi Tuna
scallion, pickled ginger, rice noodles & fried milk/18

Chicken Salad Melt
dilled Havarti  sliced tomato and choice of one side/17

Grilled Shrimp Tacos
cilantro adobo, chipotle mayo, dried corn & jicama slaw /17

Classic Vintage Burger* or Moroccan BBQ Tofu
cave-aged cheddar, Willow Grove steak sauce, choice of one side/18

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.

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

Roasted Beet Salad
Tasso ham, arugula & celery root vinaigrette

Maryland-Style Lump Crab Cake
remoulade & garlic herb bread stick

Fried Green Tomatoes
goat cheese fondue & local greens

Cornmeal Dusted Calamari
summer melon salsa, herb aioli & pepperoncini sauce

Grilled Shrimp Tacos
cilantro adobo, chipotle mayo, dried corn & jicama slaw

Grilled Ahi Tuni
black bean puree, fried onion rings, scallion whipped potatoes & red eye bbq

Pan Crusted Chicken Breast
buttermilk mashed potatoes, sauteed leeks, creamed corn & Calvados butter sauce

Herb Crusted Filet of Beef*
potato au gratin, braised chard & red wine sauce

Pastry Wrapped Spaghetti Squash
braised beet green relish & red pepper coulis

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. 

Thursday, August 25th, 2016

Three courses for $29.95

Soup
Loaded Potato with beer infused cream, potatoes, bacon & scallions

 Entree-Trio of Sliders
Fried Chicken Breast – crumbled blue cheese & beer infused buffalo aioli
Grilled Bison – vermont cheddar, caramelized onions, mushrooms & beer infused BBQ
Grilled Pork – beer infused sesame soy glaze, topped with Asian slaw

Dessert
Chocolate Cake with espresso cream

~~~~~

no substitutions or shared plates, please. 

Soup of The Day
Sip / 3 ~ Cup / 6 ~ Bowl / 11

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

Poached Asparagus
petit greens, toasted pistachios & creamy raspberry vinaigrette / 13

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

Steak & Eggs
poached eggs, French fries, melted horseradish cheddar * petit greens / 21

Stuffed Shirt
pastry stuffed with sausage, Tasso ham, house made yellow mustard & poached egg/ 19

Grilled Tuna “B.E.L.T”
layered tuna, bacon ,egg, lettuce, tomato & lemon mayo / 18

Benediction
our interpretation of the classic / 19

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

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 Night

Soup of The Day

Sip 3         Cup 6         Bowl 11

Assortment of Artisan Cheeses / Chef’s Choice seasonal accompaniments / 16

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, Parmesan cheese, blonde balsamic vinaigrette / 12

Cornmeal Dusted Calamari/ summer melon salsa, herb aioli & pepperoncini sauce / 18

Maryland-Style Lump Crab Cake/ remoulade & garlic herb break sticks / 19

Classic Vintage Burger or Chicken / cave-aged cheddar, Willow Grove steak sauce, choice of one side* / 18

Three Course Prix Fixe
With your entrée, choose soup or salad, 2 sides & dessert

1st Course
Soup of the day or Spinach salad

2nd Course
Grilled Bone in Ribeye with shallot demi / 39

Lemon Scented Roasted Half Chicken with beurre blanc / 36

Pecan Crusted Grouper / 34

Grilled Tofu with lime cream / 24

3rd Course
Lemonade Cake
Creme Brulee
Ice cream or Sorbet Trio

Sides
(Additional sides $5/each)
Roasted fingerling potatoes
Parmesan couscous
Grilled asparagus
Glazed carrots
Cucumber Tomato Salad

Assortment of Artisan Cheeses
Chef’s Choice seasonal accompaniments/16

Chef’s Choice Crème Brulee/10

Warm Apple Tart
vanilla ice cream/10

Trio of House-Made Ice Creams & Sorbets/10

French Silk Pie
sweet cream & fresh fruit/10

Lemonade Cake
strawberry compote/10

Craft Beer Dinner

Thursday, August 25th, 2016

$59.95

Soup
Loaded Potato with beer infused cream, potatoes, bacon & scallions
~Parkway Majestic Krispy Mullet Kolsch~

 Trio of Sliders
Fried Chicken Breast – crumbled blue cheese & beer infused buffalo aioli
Grilled Bison – vermont cheddar, caramelized onions, mushrooms & beer infused BBQ
Grilled Pork – beer infused sesame soy glaze, topped with Asian slaw
~Ballast Point California Amber~

Beer Battered Fish and Boardwalk Chips
~St. George Nut Brown Ale~

Dessert
Chocolate Cake with espresso cream
~Cosmic Ristretto Espresso Porter~

Labor Day Celebration
Sunday, September 4, 2016

Soup of the Day
Sip 3 ~ Cup 6 ~ Bowl 11

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

Maryland-Style Lump Crab Cake
remoulade & garlic herb bread stick/19

Corn Dusted Calamari
summer melon salsa, herb aioli & pepperoncini sauce/18

Vintage Spinach Salad
tossed baby spinach, orzo pasta, capers, Holland tomatoes,
toasted pine nuts, parmesan cheese, blonde balsamic vinaigrette/12

Classic Vintage Burger
cave-aged cheddar, Willow Grove steak sauce, choice of one side/18

Three Course Prix Fixe
with your salad & entree, choose 2 sides & a dessert

Starter
Tossed Mixed Greens Salad
carrots, cherry tomatoes, water chestnuts & citrus vinaigrette

Entree
Brisket/32

Barbecue Half Chicken/30

Pork Ribs/30

Dessert
Ice Cream or Sorbet Trio
Apple Turnover with Sweet Cream

Sides (additional sides $5)
baked Beans
mac n’ Cheese
coleslaw
cucumber Salad

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.

Reserve your table.

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

Contact us
Vintage Restaurant was last modified: August 24th, 2016 by Elite David

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