(540) 317-1206 info@innatwillowgrove.com

Vintage Restaurant

The ultimate indulgence...

Vintage Restaurant at The Inn at Willow Grove
Our Forbes Travel Guide Four Star-rated Restaurant, Vintage 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!

Spring 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

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
charred tomatillo salsa, chipotle mayo & tortilla crisp / 17

Fried Lollipop Shrimp
pepper jelly marmalade / 16

Pumpkin Seed Crusted Fried Oysters
remoulade / 16

House Made Ditalini
creamy, roasted cauliflower Alfredo / 15

Pear, Boursin & Marcona Almond Crustade
picked herb salad / 16

Salads

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

Three Way Salad
carrot pesto, roasted carrots, shaved carrots with arugula, wine vinegar & Spanish olive oil / 14

Spring Farmer’s Market Panzanella Salad
toasted goat cheese, lemon oil & balsamic reduction / 16

Entrées

Draped Seafood Ravioli
spring vegetables & tomato beurre blanc / 34

Sesame Crusted Ahi Tuna
avocado & artichoke orzo, snap peas, orange soy glaze & wasabi oil / 36

Pan Seared Halibut
warm tomato, basil, cured olive compote & herb infused couscous / 32

Chicken Saltimbocca
buttermilk whipped potatoes, braised chard & sage pan sauce / 27

Grilled & Peppermint Crusted Colorado Rack of Lamb
tomato spaetzle, French beans & pineapple mint jelly / 38

Pastrami Grilled Double Cut Pork Chop
Yukon potatoes, cabbage, parsley, kale & mustard candied bacon / 35

Coffee Crusted Filet of Beef
Pomme frites, sautéed spinach, smoked blue cheese shallot & port wine butter / 39

Roasted Asparagus & Semolina Fettucine
almond pesto & tomato concasse / 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

with grilled flat iron steak ~ add 7

Spring Farmer’s Market Panzanella Salad
toasted goat cheese , lemon oil & balsamic reduction / 16

Maryland-Style Lump Crab Cake
charred tomatillo salsa, chipotle mayo & tortilla crisp / 17

House Made Ditalini
creamy, roasted cauliflower Alfredo / 15

Vietnamese Flat Iron Steak
lemon grass slaw, soy sauce & fresh lime / 18

Grilled Fish Tacos
corn tortillas, ancho aioli, jicama slaw, cilantro adobo & dried corn / 16

Chicken Parmesan on Brioche Bun
mozzarella, marinara, basil mayo & 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

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

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
charred tomatillo salsa, chipotle mayo & tortilla crisp / 7

Three Way Salad
carrot pesto, roasted carrots, shaved carrots with arugula, wine vinegar & Spanish olive oil / 7

Fried Lollipop Shrimp
pepper jelly marmalade / 9

Pumpkin Seed Crusted Fried Oysters
remoulade / 8

House Made Ditalini
creamy, roasted cauliflower Alfredo / 7

Sesame Crusted Ahi Tuna
avocado & artichoke orzo, snap peas, orange soy glaze & wasabi oil / 9

Pan Seared Halibut
warm tomato, basil, cured olive compote & herb infused couscous / 8

Chicken Saltimbocca
buttermilk whipped potatoes, braised chard & sage pan sauce / 7

Coffee Crusted Filet of Beef
Pomme frites, sautéed spinach, smoked blue cheese shallot & port wine butter / 9

Roasted Asparagus & Semolina Fettuccine
almond pesto & tomato concasse / 7

 

 

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, June 14th

Coastal Cuisine Night
3 courses – $29.95

Starter
Arugula, roasted butternut squash, charred tomatoes, hearts of palm, toasted feta, lemon, garlic, extra virgin olive oil

Entrée
Pan seared Maryland rockfish, yellow heirloom tomatoes, scallions, capers, spinach and mashed potatoes

Dessert
Almond baklava, orange honey, vanilla anglaise 

Sweets 'n Such

Sweets ‘n Such

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

Chef’s Choice Crème Brûlée / 10

Trio of House-Made Ice Creams & Sorbets / 10

Key Lime Cheesecake Flan
burnt meringue & raspberry coulis / 10

White Chocolate & Coconut Cream Pie
rum caramel & double chocolate espresso ice cream / 10

Strawberry Shortcake
macerated strawberries, sweet biscuit, fresh cream & strawberry buttermilk ice cream / 10

Dessert from the Bar

Dreamsicle
Bacardi Rum, Cointreau, orange juice, vanilla simple syrup, egg white, cream / 10

Grasshopper
Godiva Chocolate Liqueur, crème de menthe, vanilla-mint purée, cream/ 10

Spring Time Split
Crème de Banana, Chocolate liqueur, cream, macerated strawberries, cherry on top / 10

 

 

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: June 12th, 2018 by Elite David

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