WOODFIRED APPETIZERS
W OODFIRED ENTREES Fire & Vine proudly supports local farmers and sustainable agriculture…
She Crab Soup Local Chesapeake Bay crabmeat, Old Bay chips - 10
Baby Brie en Phyllo
Roasted apples, apple quince butter, candied walnuts, focaccia – 12
Fire & Vine Cheese & Charcuterie ~ All charcuterie & Salumi is made in-house ~ Virginia ham, Manchester Farms duck pastrami, Red Dragon Mustard Ale, Irish Porter, deviled eggs & asparagus, Draper‟s Super Bee honey comb, apple quince butter, candied walnuts, focaccia – 18
Truffled Crab Gnocchi Local Chesapeake Bay jumbo lump crabmeat, Black Diamond white cheddar, herbs – 15
Fried Green Tomatoes
Balsamic syrup, herbed goat cheese mousse – 7
Local Snowy Grouper
(Pirate‟s Cove, NC) Black pepper and lemon risotto, edamame, micro pea shoots, local peaches, grapefruit, assorted berries, toasted almond emulsion - 27
Wine Flight – “Light & Juicy”
Wood-grilled Local Crabcakes
Sonoma Flatbread
Northwest Flatbread
North Atlantic Salmon* (Norway) Pinot Noir syrup, baby spinach, tempura fried oyster mushroom, mushroom „foam‟ – 23
Wine Flight – “Pinot Noir”
Charleston Style Shrimp and Grits (Texas) Black Diamond white cheddar heirloom grits, house smoked bacon, pan gravy – 22
All Natural Rotisserie Jerk Chicken (Pennsylvania) Natural jus with pineapple & peppers, horseradish parsley emulsion, mashed buttermilk Yukon golds, Madras curried cauliflower - 18
Wine Flight – “Light & Juicy”
Wood-Fired Focaccia
Sesame Shrimp
Cilantro Lime Chicken
Sweet Thai Chili Mango – 12
Smoked Tomato Aioli – 9
Roasted Garlic & Herb Beef Black Pepper Aioli – 11
The Chef’s Table
Award Winning Salad Bar Simple – Fresh – Unique Enjoy it by itself – 13 Add to any menu item listed under Woodfired Entrée or Steak – 8 Please, no sharing.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD or EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS *FOR YOUR CONVENIENCE, A 20 PERCENT SERVICE CHARGE WILL BE ADDED TO ALL PARTIES OF 6 OR MORE. *WE WILL GLADLY SEPARATE YOUR CHECKS…BUT PLEASE ALLOW FOR EXTRA TIME
Cast Iron Tavern Steak* Certified Hereford Beef
All Natural Smoked Chicken Bolognese
S K E W E R S
Wine Flight – “Flight to Argentina”
(Virginia) Fried Yukon potatoes, Reggiano Parmigiano, pickled red onions, horseradish parsley emulsion, fried egg sunny side up – 21
(Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21
WOODFIRED
Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20
Wine Flight – “Got Gris?”
Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8 Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4
Argentinean Style Churrasco Steak*
(Virginia) Summer succotash with spring asparagus, house tartar sauce – 27
Wine Flight – “Clearly Chardonnay”
Goat cheese mousse, red grapes, candied walnuts, balsamic syrup, fresh herbs, crispy wood oven flatbread – 8
WOODFIRED STEAKS
Wine Flight – “Crisp & Refreshing”
Smoked Smithfield Farms Baby Back Ribs
(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24
Wine Flight – “Carpe Diem”
16 oz. Ribeye – USDA Prime* (Nebraska) Skillet roasted oyster mushroom, truffle butter, mashed buttermilk Yukon golds – 38
Wine Flight – “International Reds”
New York Striploin – USDA Prime* (Nebraska) Lagered onion rings, truffled twice baked potato, Fire & Vine steak sauce - 38
Wine Flight – “Que Syrah Shiraz”
8 oz. Filet Mignon* (Idaho) Smoked tomato hollandaise, cabernet reduction, mashed buttermilk Yukon golds – 29
Wine Flight – “Call Me a Cab”
WOODFIRED PIZZAS Margherita Roma tomato, Buffalo mozzarella, extra virgin olive oil & basil– 12
Wine Flight – “Aussie Reds”
Greek
12 oz. Boneless Pork Chop*
Red onions, kalamata olives, roasted red peppers, artichokes, Roma tomatoes, pepperoncinis, smoked feta, balsamic syrup, olive oil, fresh herbs – 12
(Virginia) Cilantro & lime brined, black bean & basmati rice, grilled rock shrimp pico de gallo, spring asparagus, salsa verde – 22
Jerk Chicken
Wine Flight – “Got Gris?”
Jerk chicken, jalapenos, tomatoes, red onions, pineapple, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12
Manchester Farms Roasted Spring Quail (South Carolina) Black Diamond white cheddar grits, skillet roasted oyster mushrooms, spring asparagus, Pungo strawberries, Maytag blue cheese, spiced pecans, buerre noisette with balsamic vinegar reduction - 28
Wine Flight – “Pinot Noir”
72 Hour Asian Short Ribs (Virginia) Mango BBQ glazed, Furikake Basmati rice, house-made kim chee, bok choy & oyster mushrooms - 27
Wine Flight – “Red Ribbon” Week of June 13, 2011 Our dinner menu changes frequently according to season and availability of ingredients. Our online menu is reflective of the current week. Please be aware that our dining room menu may be different than our online menu.
Pepperoni
Red sauce, pepperoni, mozzarella, fresh herbs – 12
House-made Italian Sausage
Caramelized onions & peppers, mozzarella, fresh herbs – 12
Five Meat Pizza Pepperoni, Italian sausage, prime ground beef, Canadian bacon, crumbled house bacon, red sauce, mozzarella, fresh herbs – 12
SIGNATURE Stone Ground Cheese Grits – 5 Garlic Baby Spinach – 5 Mashed Buttermilk Yukon Golds – 5 Truffled Gnocchi & Cheese - 6
SIDES Lagered Onions - 6 Hand Cut Steak Fries – 6 Mac ‘n Cheese - 6 Oyster Mushrooms – 6