(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!

Celebrate LOVE & Join us for our Valentine’s Dinner, Saturday, February 11th

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

Special Event Menus

Gray Ghost Wine Dinner

 

Wine Dinner featuring Gray Ghost Vineyards
January 28, 2017

Four Courses Prix-Fixe
$75 per person
Cocktail reception starts at 6:30pm
Dinner starts at 7:30pm

First Course
Salad of melted leeks, roasted crab, apple field mache, Spanish olive oil & Pedro Ximénez vinegar
paired with Gray Ghost’s Victorian White

Second Course
Rice crusted halibut, scallion whipped potatoes, ginger & kafir lime steamed Napa cabbage & scallop mayonnaise
paired with Gray Ghost’s 2014 Reserve Chardonnay

Third Course
Sumac dusted lamb loin with Parisian potatoes, braised Swiss chard & smoked tomato fondue
paired with Gray Ghost’s 2014 Cabernet Sauvignon

Fourth Course
Apricot & Marcuna almond baklava & orange blossom honey ice cream
paired with Gray Ghost’s 2015 Adieu

Call 540~317~1206 or e-mail vintagerestaurant@innatwillowgrove.com to reserve your table

Valentine's Dinner

 

Valentine’s Dinner Menu
February 11, 2017

Four Courses Prix-Fixe
$85 Per Person ~ $125 with Wine Pairings

Please make one selection from each course

Amuse

First Course
Shrimp & Scallop Bisque
shrimp toast & lemon oil

Peaches & Black Pepper Biscuit
seared Fois Gras & black truffle oil

Second Course
Fried Oyster Salad
mixed greens, roasted tomatoes, pickled red onion, shaved fennel & Green Goddess Dressing

Apple & Root Vegetable Gratin 
sliced granny smith apples, local greens & mascarpone dressing

Fried Green Tomatoes
caramelized feta, carrots, celery & Buffalo style sauce

Third Course
Vanilla Poached Lobster Tail
winter melon salsa, baby greens & white miso glaze

Beef Tenderloin Au Poivre
potato latke sautéed rappini, apple demi-glace

Lavender & Orange Grilled Pork Tenderloin
brown sugar roasted Vidalia onion, fresh thyme, yellow lentils & parsnip purée

Scaloppini of Chicken
sautéed spinach, roasted potatoes, spiced & Calvados cream

Potato & Goat Cheese Gnocchi
roasted spaghetti squash, black Trumpet mushrooms & brown butter nappe

Fourth Course
Chocolate Meringue
kiwi mousse & vanilla essence

Red Velvet Cake
salted pistachios & milk chocolate ganache

Fresh Mixed Berry Gratin
citrus sabayon

Call 540~317~1206 or e-mail vintagerestaurant@innatwillowgrove.com to reserve your table

Menus

Gourmet 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
potato chive funnel cake, lemon thyme purée/16

Ricotta & Sautéed Mozzarella Cheese Pie
red pepper coulis, walnut & parsley pesto/12

Braised Boneless Beef Short Rib
cilantro hominy, charred onion & lime salsa/14

Lollipop Shrimp
mango chili sauce & black garlic/ 16

Salads

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

Grilled Pear Salad
arugula, red onion, pistachio crusted ricotta salata & red wine vinaigrette/12

Frisée & Endive Salad
crispy smoked bacon, roasted fennel & blood orange vinaigrette/12

Entrées

Seared Scallops
garlic cheese grits & pomegranate molasses/29

Grilled Ahi Tuna*
olive tapenade, herbed couscous & tomato chutney/32

Cauliflower Crumb Topped Grouper
creamed spinach & roasted fingerling potatoes/27

Pan Roasted Chicken
wild rice, lemon infused Velouté & asparagus/26

Grilled Filet of Beef*
root vegetable mash, roasted mushrooms & red wine sauce/38

Pork Milanese
potato tart, roasted baby carrots & Cipollini onions/30

Grilled Venison Chop*
dirty rice, garlic sautéed spinach & huckleberry salsa/ 38

Sweet Potato Gnocchi
sage cream & balsamic grape reduction/ 21

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 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

Frisse & Endive Salad
crispy smoked bacon, roasted fennel & blood orange vinaigrette

Maryland-Style Lump Crab Cake
potato chive funnel cake, lemon thyme puree

Braised Boneless Beef Short Rib
cilantro hominy, charred onion & lime salsa

Lollipop Shrimp
mango chili sauce & black garlic

Meatloaf Slider
olive, pickles, grilled onions & red pepper ketchup

Beer Battered Fish & Chips
apple & celery root slaw & remoulade

Seared Scallop
garlic cheese grits & pomegranate molasses

Grilled Ahi Tuna *
olive tapenade, herbed couscous & tomato chutney

Sweet Potato Gnocchi
sage cream & balsamic grape reduction

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. 

.

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
buiscuit, applewood smoked bacon, garlic cheese grits/ 13

Winter Vegetable & Lump Crab Succotash
poached egg/ 19

Fried Green Tomato Bruschetta
smoked mozzarea, 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

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

Frisse & Endive Salad
crispy smoked bacon, roasted fennel & blood orange vinaigrette/13

Crab Mephistopheles
sherry, bechamel, egg & fontina herb crumbs/15

Braised Boneless Beef Short Rib
cilantro hominy, charred onion & lime salsa/14

Lollipop Shrimp
mango chili sauce & black garlic/16

Maryland-Style Lump Crab Cake
potato chive funnel cake, lemon thyme purée/16

Meatloaf Sliders
olive, pickles, grilled onions & red pepper ketchup/14

Beer Battered Fish & Chips
apple & celery root slaw & remoulade /15

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

Three on Thursday

Thursday, January 19, 2017

Three courses for $29.95

Starter

Fried green tomato salad with caramelized feta, carrots, celery & a Buffalo style sauce

Entrée

Grilled lavender & orange pork loin
brown sugar roasted Vidalia onion, fresh thyme, yellow lentils & parsnip purée
Dessert
Fresh mixed berry gratin with citrus Sabayon

~~~~~

no substitutions or shared plates, please. 

Sunday Dinner

Sunday Night

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

Frisse & Endive Salad/ crispy bacon, roasted fennel & blood orange vinaigrette / 13

Crab Mephistopheles/ sherry, bechamel, egg & fontina herb crumbs / 15

Maryland-style Lump Crab Cake / potato chive funnel cake, lemon thyme puree / 16

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

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

Grilled Ahi Tuna / olive tapenade, herb couscous & tomato chutney / 32

Pan Roasted Chicken / wild rice, lemon infused Veloute & asparagus / 26

Grilled Filet of Beef* / root vegetable mash, roasted mushrooms & red wine sauce / 38

Sweet Potato Gnocchi/ sage cream & balsamic grape reduction/ 21

Sweets 'n Such

Desserts

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

Chef’s Choice Crème Brûlée/10

Warm Apple Tart
vanilla ice cream/10

Trio of House-Made Ice Creams & Sorbets/10

Almond Cake
soft butter, chocolate ganache, espresso anglaise & raspberry coulis/10

Bitter Chocolate & Dried Cherry Bread Pudding
hard sauce & butterscotch sauce/10

Dessert in a Glass

Winter Wonderland
vanilla vodka, hazelnut liqueur, Blue Curacao, cream, egg whites with coconut rim/13

Santa’s Hat
White Hot Chocolate infused with red wine & raspberries, garnished with a toasted marshmallow/12

Hot Crossed Rums
Mt. Gay & Captain Morgan rums served with hot butter batter/11

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: January 16th, 2017 by Elite David

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