(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 “Three on 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
sweet potato strings & horseradish cream/16

Philly Cheesesteak Spring Roll
sauteed peppers & onions, cheddar cheese & Willow Grove steak sauce/12

Crab & Avocado Stack
pancetta, hearts of palm, Boston lettuce & creamy lemon vinaigrette/14

Portobello Mushroom Carpaccio
miso glaze, tomato concasse & herb oil/ 11

Chef’s Choice Ravioli/ 12

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/11

Strawberry & Basil Salad
burrata, strawberry, basil, mixed greens & balsamic syrup/13

Warm Panko Crusted Montrachet
petit green, shaved apples, candied walnuts & sherry vinaigrette/ 12

Entrées

Bleu Cheese & Bacon Topped Salmon
mashed potatoes, asparagus & Beurre Blanc Sauce/29

Sesame Seared Ahi Tuna
wasabi, avocado cream & maple soy sauce/32

Flounder Almandine
sweet corn & tarragon sauce/26

Margarita Grilled Chicken
tortilla crips & napped with margarita lime/26

Rosemary Crusted Filet*
chimichurri sauce, fried Vidalia onion straws & pancetta roasted potatoes/38

Sauteed Veal Medallions
shitake mushrooms, madeira wine & mashed potatoes/33

Apricot & Apple Stuffed Cowboy Cut Pork Chop
green rice & apricot marmalade demi/ 31

Crispy Gnocchi
lima beans, lemon grass & basil pesto/ 24

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/11
with grilled chicken ~ add 5
with grilled shrimp ~ add 7

Warm Panko Crusted Montrachet
petit greens, shaved apples, candied walnuts & sherry vinaigrette/12

Philly Cheesesteak Spring Roll
sauteed peppers & onions, cheddar cheese & Willow Grove steak sauce/12

Maryland-Style Lump Crab Cake
sweet potato strings, horseradish cream/16

Jumbalaya Quesadilla
shrimp, andouille sausage, grilled corn relish & remoulade/12

Panko Crusted Ahi Tuna
Dijon aioli/15

Vintage Grilled Chicken Sandwich
bacon, tomato, avocado & jalapeno mayonnaise and crushed potato chips*/14

Asian Grilled Flat Iron Steak*
sesame slaw /16

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.

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

Strawberry & Basil Salad
burrata, strawberry, basil, mixed greens, & balsamic syrup

Maryland-Style Lump Crab Cake
sweet potato strings & horseradish cream

Fried Green Tomatoes
goat cheese fondue & local greens

Philly Cheesteak Spring Roll
sauteed peppers & onions, cheddar cheese & Willow Grove steak sauce

Chef’s Choice Ravioli

Portobello Mushroom Carpaccio
miso glaze, tomato concasse & herb oil

Seared Ahi Tuni
wasabi, avocado cream & maple soy sauce

Asian Grilled Flat Iron Steak
sesame slaw

Margarita Grilled Chicken
tortilla crisp & napped with margarita lime

Crispy Gnocchi
lima beans, lemon grass & basil pesto

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. 

Desserts

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

Pineapple Upside Down Cake
butterscotch/10

Nut Crusted Chocolate Ganache Tart
sweet cream & caramel/10

Dessert in a Glass

Chocolate-Orange Martini
Godiva liqueur, Cointreau, blood orange puree, cream & egg whites/13

Fall Pumpkin Martini
Captain Morgan Spiced Rum, Kalua, cream, egg whites, and House-made pumpkin spice/13

Thursday, September 22th, 2016

Three courses for $29.95

Starter
Mixed Green Salad
carrots, cherry tomatoe & boiled egg with a citrus vinaigrette

 

 Choose an Entree

Southern Fired Chicken Breast
mashed potatoes & green beans with a black pepper gravy

Grilled Pork Chop
parsnip puree & sautéed spinach with a sherry apple sauce

Grilled Portabello Mushroom
herbed couscous with herb & lemon oil

Dessert
Lemon Curd Fruit Parfaits
~~~~~

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

Thursday, October 13thWinter Squash Salad
$59.95

Winter Squash Salad
Nikasi Helles Bells

Weiner Schnitzel
Narragansett Hefeweizen

Weisswurst and Onions with kraut and whole grain mustard
Hacker-Pschorn Oktoberfest-Marzen

German Vanilla Yogurt Mousse with berry compote
Schneider Weisse Tap 6 Unser Aventinus

please call for reservations
540~317~1206

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: September 22nd, 2016 by Elite David

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