Vintage 50 Dinner Menu (all menus are available in both our dinning room or lounge)
Beginnings
- V50 Crab Cake Sliders - 14
-
chipotle remoulade, crispy onions
- Parmesan cheese Risotto Balls - 7
-
romesco sauce
- Ayrshire Farm Organic Chicken Wings - 9
- chipotle BBQ, Thai-chili or V50 Hot sauce.
- Prince Edward Island Mussels - 12
-
white wine, garlic, herbs, butter, fresh bread
- Pan-Fried Pierogis - 7
- Potato & cheese-filled pierogis pan-fried with roasted peppers, caramelized onions & chili aioli.
- Traditional Hummus - 7
- With fried pita wedges.
- Spinach & Artichoke Dip - 8
With fried pita wedges.
- Lothar's V50 Signature Sausage- 14
-
garden greens, pickled shallots, brewhouse mustards, gherkin
Salads
- "Wedge" Salad - 10
- baby iceberg, roasted tomato, house cured bacon, bleu cheese cream
- Oak Barrel Sirloin Steak Salad - 16
- baby greens, bleu cheese crumble, spiced pecans, roasted shallot vinaigrette
- Low- Carb Burger Salad - 10
- field greens, seasonal vegetables, creamy oregano dressing
- Caesar Salad - 8
- romaine hearts, grana cheese, torn croutons
- Chicken - 12
- House Salad -6
- Petite Caesar -6
Entrees
(served after 5pm)
-
Pan Roasted Rockfish 24
hay smoked potato/ baby sqaush/ French beans/ crawfish cream
Braised Pork Osso Buco 22
sweet potato/ caramelized parsnip/ sugar snap peas/ house bacon/ smoked pork jus
Slow Cooked Beef Short Ribs 22
stone ground grits/ pickle okra/ crispy onions/ green peppercorn sauce
Seafood Trio Penne 21
shrimp/ sea scallops/ PEI Mussels/ spinach/ roasted tomatoes/ garlic-basil cream
Ayrshire Chicken Breast potato gnocchi 19
/ wild mushroom/ baby carrots/ zucchini/ sherry chicken jus
House Made Sweet Potato Ravioli 16
roasted hazelnuts/ sage brown butter -
The Vintage Stock Yard
choice of sauce:
3 mustard/ red wine/ green peppercorn
(served with mashed potatoes)
10oz New York Strip 28
8oz Beef Tenderloin 32
12oz Beef Ribeye 30
Martins Beef of the Week market price
sides
creamed spinach/ wild mushrooms/ beer battered onion rings 4 - * Consuming raw or partially cooked meats increases your risk of food borne illnesses.
