50 Catoctin Ct. NE #100
Leesburg, VA
P: (703) 777-2169
F: (703) 777-4644

Need Directions ?

Join Our Mailing List

Hours of Operations
Monday thru Saturday Lunch & Lounge Service
11:30am to 1am

Dinner
5pm to 10pm

Sunday Brunch
11am to 3pm

 

Dinner Menu
download our menu in PDF here
Served 5PM to 10PM daily

Beginnings

* Tuna Sashimi Lollipops; Two Ways 10
crusted and seared two ways with four Asian inspired salad

Wild Boar Terrine 9
red currant-port reduction, dried cranberries and apple salad

Pan Roasted Canadian Foie Gras 15
poached apples, broiche French Toast, apple reduction

Gorgonzola Stuffed Seckel Pear “Corn Dogs” 9
apple puree, braised greens, twelve year balsamic

Roasted Veal Sweetbreads 10
West Virginia wild mushrooms, mushroom duxelles,
red wine reduction

Maine Lobster Stew 12
poached in butter with Spanish chorizo and Autumn
vegetables

Shenandoah Smoked Trout 9
pickled fennel and citrus salad, mint gelee

Grilled Venison Sausage 10
huckleberry and blueberry compote, braised red cabbage

Chef’s selection of Three or Five 11 or
American Artisinal Cheeses 15


Salads

Fields of Athenry Lamb Sausage Salad 10
autumn fruit and root vegetables, corn bread croutons,
cranberry coulis
Prime Angus Skirt Steak Salad 16.
Baby green, tangerines, dried papaya, hearts
of palm, yucca chips, and lemon grass vinaigrette.
Caesar Salad 8.
Romaine hearts classic Caesar dressing, Parmesan cheese and
homemade garlic croutons
Chicken 10. Lobster 14.

Side Baby Greens 4. Side Caesar 4.

* If you have special dietary needs please ask your server to have our Executive Chef Aaron McCloud prepare a special meal for you. Priced according to market prices.Federal and state regulations require Vintage 50 to inform our guests that consuming raw or partial cooked meats increases your risk of food born illnesses.

 

Entrees
(served 5PM to 10PM daily)
All entrees are served with a petite Caesar
or Vintage 50 Hous Salad

Copper Ridge Organic Beef Tenderloin 26
potato-fennel torte, baby vegetables, Burgundy jus

Pharaoh Island Scottish Salmon 24
pumpkin risotto, spiced apple broth

Braised Pork and Beef Short Rib Stew 18
roasted root vegetables, wild mushrooms, egg noodles and
braising jus

Dayboat Sea Scallops 24
Himalayan red rice ragout, brown butter vinaigrette,
tangerines

* Braised Organic Pork Shank 23
sweet potato puree, sherry-bacon vinaigrette

* Quebequois Veal Porterhouse 28
gorgonzola fritters, preserved tomatoes, red wine veal jus

Chicken and an Egg 22
roasted Purcellville half chicken, truffled grits, farm fresh
egg, wild mushrooms

* Duo of Long Island Duck 24
confit of leg and thigh, roasted breast, lentil puree,
red curry broth

Fields of Athenry Lamb: Two Ways 28
tenderloin, braised shank samosa, chanterelles, mushroom jus

West Texas Wild Boar Spare Ribs 23
persimmon barbeque sauce, fresh cornbread, braised greens

Asiago Stuffed Baby Tortellini 15
trio of stuffed pastas, roasted peppers, summer squashes,
Chardonnay-Parmasean cream sauce

Autumn Vegetable and Goat Cheese Strudel 16
root vegetable puree, sage emulsion , balsamic

* If you have special dietary needs please ask your server to have our Executive Chef Aaron McCloud prepare a special meal for you. Priced according to market prices.Federal and state regulations require Vintage 50 to inform our guests that consuming raw or partial cooked meats increases your risk of food born illnesses.