Vintage Restaurant & Pub 

Small plates

Large plates

Bacon-Wrapped Monkfish  |  Potato Cake, Braised Endive, Golden Raisin, “Tartare” Beurre Blanc $48

Filet Mignon*  |  Braised Black Lentils, Roasted Carrots, Pear & Port Mostarda, Bordelaise $49

Roasted Half Chicken  |  Mushroom Bread Pudding, Cranberries, Kale, Liver & Madeira Cream $39

Espresso-Rubbed Bison Striploin*  |  Sweet Potato Souffle, Blackberry, Brussels, Crispy Shallot $48

Roasted Pork Tenderloin*  |  Caraway Spaetzle, Butter-Poached Beets, Apple, Confit Garlic $42

Risotto Al Salto  |  Butternut Squash, Gorgonzola, Apple, Toasted Pecans, Sage $38

Miso-Glazed Alaskan Cod  |  Oyster Mushrooms, Dashi, Soba Noodles, Radish, Lime, Chili Crisp $45

Classic Vintage Burger*  |  Aged Cheddar, Confit Garlic Aioli, Served with Hand-Cut Fries $23

~ 22% Gratuity will be added to parties of 6 or more. No separate checks.~
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.

Thanksgiving Dinner

$95/ person

1^st Course

Roasted Butternut Squash Soup | Spiced Pecans, Gorgonzola, Endive & Pear Chutney

King Salmon Tartare | Cucumber, Celeriac Remoulade, Beet Tapioca Chip & Dill

Curried Cauliflower Salad | Marcona Almonds, Golden Raisins, Yogurt & Apple

2^nd Course

Roasted Turkey Breast | Sweet Potato Souffle, Braised Turkey Leg, Collard Greens, Cranberry Sauce, Cornbread Stuffing, Rosemary & Giblet Gravy

Beef Filet Mignon | Mushroom Bread Pudding, Roasted Beets, Braised Kale & Bordelaise

Lemon & Herb Roasted Cod | Potato Cake, Crispy Brussels Sprouts, Crispy Capers, Celeriac Truffle Cream

Confit Garlic & Ricotta Gnudi | Shallot Soubise, Apple Mostarda, Hazelnut & Butternut Squash

3^rd Course

Dark Chocolate Cremieux | Dulce De Leche, Crispy Phyllo & Sea Salt

Sweet Potato Tart | Diplomat Cream, Orange & Candied Pecans

Boucheron Cheese | Endive, Confit Garlic, Poached Pears & Hazelnuts

~ 22% Gratuity will be added to parties of 6 or more. No separate checks.~
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.

small plates

Sandwiches

Served with choice of hand-cut fries or side salad

Pork Belly Grilled Cheese  |  Cheddar, Blue Cheese, Tomato, Fig Jam, Multigrain Bread  $20

Fried Chicken Sandwich  |   Pimento Cheese, Brioche Bun, Bread & Butter Pickles  $20

Classic Vintage Burger*  |  Aged Cheddar, Confit Garlic Aioli, Served with Hand-Cut Fries $20

~ 22% Gratuity will be added to parties of 6 or more. No separate checks.~
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.

Small plates

Large plates

French Toast Brick  |  Lemon Mascarpone, Mixed Berry Compote, Maple syrup, Smoked Bacon $22

Chef’s Choice Eggs Benedict*  |  Fried Potatoes, Hollandaise*, Petit Salad $23

Pork Belly Breakfast Hash  |  Spicy Maple Glazed Pork Belly, Caramelized Onions & Peppers,

Fried Potatoes, Over Easy Eggs*, Herbs $22

Crushed Avocado Toast  |  Two Poached Eggs*, Salsa Verde, Multi-Grain Bread $21

Classic Vintage Burger*  |  Aged Cheddar, Confit Garlic Aioli, Served with Hand-Cut Fries $20

~ 22% Gratuity will be added to parties of 6 or more. No separate checks.~
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.

Artisan Cheese & Assorted Charcuterie  |  seasonal accompaniments

Cheese 20                    Charcuterie 22             Combination 29

Vintage Spinach Salad  |  Orzo, Capers, Tomatoes, Pine Nuts,

Parmesan, Blonde Balsamic 

16

add

 Grilled Chicken 6       Grilled Salmon 8    Grilled Shrimp 8

Vintage Lump Crab  |   Celeriac Remoulade Frisee, Sweet Potato, Coriander

~Market Price~

Classic Vintage Burger  |  Aged Cheddar, Lettuce, Tomato, Onion, Confit Garlic Aioli

Hand-Cut Fries

20

Entrees

 (Available after 5pm)

Miso-Glazed Alaskan Cod  |  Oyster Mushrooms, Dashi, Soba Noodles, Radish, Lime, Chili Crisp

45

Beef Tenderloin Filet  |  Braised Black Lentils, Roasted Carrots, Pear & Port Mostarda, Bordelaise

49

Roasted Half Chicken  |  Mushroom Bread Pudding, Cranberries, Kale, Liver & Madeira Cream

 39

~Ask about our homemade desserts~

~20% Service fee on all Room Service orders~

Sparkling By The Glass

Montelliano, Extra Dry Prosecco, Veneto, Italy N/V | 12 / 42
Glera

JC. Calvet, Crémant de Bordeaux Brut Rosé, Bordeaux, France 2020 | 16 / 60
Merlot, Cabernet Franc

Can Sumai, Sparkling Montonega Ancestral, Catalonia, Spain 2021 | 15 / 55
Montonega

Chateau de l'Eperonniere Crémant de Loire Blanc Beaulieu-sur-Layon, France 2021 | 20 / 76
Chenin Blanc, Chardonnay, Cabernet Franc

Rose By The Glass

Can Sumai, Penedes La Rosa, Catalonia, Spain 2021 | 15 / 55
Sumoll, Parellada, Xarel-lo

White By The Glass

Pinot Grigio, Barboursville Vineyards, Barboursville, Virginia 2022 | 13 / 45

Albarino, Paco & Lola, Rias Baixas, Spain 2022 | 18 / 68

Sauvignon Blanc, Colutta, Friuli-Venezia Giulia, Italy 2022 | 16 / 60

Chardonnay, Domaine du Chateau de Fleys Chablis, Burgundy, France 2022 | 20 / 78

Grüner Veltliner, Weingut Stadt Krems, Kremstal,  Niederösterreich, Austria 2022 | 13 / 45

Riesling, Weingut Hermann Ludes Thörnicher Ritsch Kabinett Mosel, Germany 2022 | 18 / 68

Red By The Glass

Pinot Noir, Illahe Vineyards, Willamette Valley, Oregon 2022 | 20 / 76

Tempranillo, Luberri “Seis de Luberri Rioja”, Rioja, Spain 2021 | 14 / 55

Cabernet Franc, Stinson Vineyards, Crozet, Virginia 2022 | 18 / 68

Cabernet Sauvignon, Lapostolle “Cuvee Alexandre”, Apalta, Chile 2021 | 18 / 68

Merlot, Matthews Winery “Blackboard”, Columbia Valley, Washington 2020 | 17 / 65

Blend, Cosimo Taurino “Salice Salentino Riserva Rosso” Puliga, Italy 2012 | 16 / 60
Negroamaro, Malvasia

Our By the Glass lists are just the beginning of the selection offered at Vintage. Our full wine list is available upon request, please contact host@innatwillowgrove.com for the full list.

*Vintages subject to change based on availability

Sweets ‘n Such

Artisan Cheese Selection  |  Assorted Accoutrements $20

Chef’s Choice of House-Made Ice Creams & Sorbets $12

Bourbon & Pecan Tart  |  Diplomat Cream, Orange, Nutmeg $15

Dark Chocolate Creme Brulee  |  Torched Marshmallow, Graham Cracker Shortbread $15

Ginger Olive Oil Cake  |  Poached Pears, Miso Caramel, Peanuts $15

Rum Poached Pineapple  |  Coconut Sorbet, Passion Fruit Curd, Tajin $15

Dessert Wine

1oz / 2oz pours

Inniskillin Gold Vidal Icewine, Ontario, Canada 2018  $18/35

Royal Tokaji, “5 Puttonyos Aszú” Red Label, Tokaj, Hungary 2017  $11/22

Borgo Scopeto Vin Santo del Chianti Classico, Tuscany, Italy 2013  $13/25

Château Laribotte Sauternes Graves, Bordeaux, France 2018  $8/16

Cossart-Gordon 10-year Bual, Madeira, Portugal N/V  $7/14

Blandy’s Colheita Verdelho, Madeira, Portugal, 2008  $10/20

M. Chapoutier Banyuls Rimage, Languedoc-Roussillon, France 2012  $10/20

Quinta de la Rosa “Late Bottled Vintage”, Douro, Portugal 2016  $8/16

Ramos Pinto 20-year Tawny Porto, Douro, Portugal N/V  $12/24

Grahams 30-year Tawny Porto, Douro, Portugal N/V  $17/35

Bodegas Emilio Hidalgo “Morenita” Cream Sherry, Andalucía, Spain N/V  $5/10

M. Anto. De La Riva, Manzanilla Sanlucar Fina Miraflores, Andalucia, Spain N/V  $8/16

Gray Ghost “Adieu” Late Harvest Vidal 2020  $5/10

Foti-Li, Reus Formula Antiga, Catalonia, Spain N/A  $8/16