WOODFIRED APPETIZERS Caramelized Carrot Soup Fava beans, jumbo lump crab meat, fried pea tendrils - 11
Chick Pea & House-Cured Prosciutto Brodo
WOODFIRED
ENTREES
Fire & Vine proudly supports local farmers and sustainable agriculture…
Local Snowy Grouper
Reggiano Parmigiano & vine ripe tomatoes – 8
(Pirate‟s Cove, NC) Black pepper and lemon risotto, fava beans & pea tendrils, early berries, toasted almond emulsion - 27
Baby Brie en Phyllo
Wine Flight – “Coastal Trio”
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
Wood-grilled Local Crabcakes
(North Carolina) Summer succotash with spring asparagus, house tartar sauce – 27
Wine Flight – “Got Gris?”
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
Wine Flight – “Clearly Chardonnay”
Sonoma Flatbread Goat cheese mousse, red grapes, candied walnuts, balsamic syrup, fresh herbs, crispy wood oven flatbread – 8
Northwest Flatbread
All Natural Rotisserie Jerk Chicken
Sesame Shrimp
Cilantro Lime Chicken
Wine Flight – “Crisp & Refreshing”
Prime Burger* (Nebraska, Idaho, Virginia )Fried egg, Black Diamond white cheddar, house-cured pancetta,Florida vine ripe tomato, iceberg lettuce & marinated red onions, black pepper aioli, steak fries, Reggiano Parmigiano - 12
Wine Flight – “California Reds”
Smoked Tomato Aioli – 9
Roasted Garlic & Herb Beef Black Pepper Aioli – 11
Smoked Smithfield Farms Baby Back Ribs
(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24
Wine Flight – “Aussie Reds”
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 (Virginia) Fried Yukon potatoes, Reggiano Parmigiano, pickled red onions, horseradish parsley emulsion, fried egg sunny side up – 21
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* Wine Flight – “Call Me a Cab”
Wood-Fired Focaccia
Sweet Thai Chili Mango – 12
Wine Flight – “Flight to Argentina”
Wine Flight – “Light & Juicy”
All Natural Smoked Chicken Bolognese
S K E W E R S
Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20
(Idaho) Smoked tomato hollandaise, cabernet reduction, mashed buttermilk Yukon golds – 29
(Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21
WOODFIRED
Argentinean Style Churrasco Steak*
(Pennsylvania) Natural jus with pineapple & peppers, horseradish parsley emulsion, mashed buttermilk Yukon golds, Madras curried cauliflower - 18
Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8
Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4
WOODFIRED STEAKS
12 oz. Boneless Pork Chop* (Virginia) Cilantro & lime brined, black bean & basmati rice, grilled rock shrimp pico de gallo, spring asparagus, salsa verde – 22
Wine Flight – “Got Gris?”
72 Hour Short Ribs (Nebraska) Mango BBQ glazed, Furikake Basmati rice, house-made kimchi, asparagus - 26
Wine Flight – “Red Ribbon”
Week of May 16, 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.
WOODFIRED PIZZAS Margherita Roma tomato, Buffalo mozzarella, extra virgin olive oil & basil– 12
Greek Red onions, kalamata olives, roasted red peppers, artichokes, Roma tomatoes, pepperoncinis, smoked feta, balsamic syrup, olive oil, fresh herbs – 12
Jerk Chicken Jerk chicken, tomatoes, red onions, pineapple, jalapenos, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12
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
WOODFIRED APPETIZERS Caramelized Carrot Soup Fava beans, jumbo lump crab meat, fried pea tendrils - 11
Chick Pea & House-Cured Prosciutto Brodo
WOODFIRED
ENTREES
Fire & Vine proudly supports local farmers and sustainable agriculture…
Local Snowy Grouper
Reggiano Parmigiano & vine ripe tomatoes – 8
(Pirate‟s Cove, NC) Black pepper and lemon risotto, fava beans & pea tendrils, early berries, toasted almond emulsion - 27
Baby Brie en Phyllo
Wine Flight – “Coastal Trio”
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
Wood-grilled Local Crabcakes
(North Carolina) Summer succotash with spring asparagus, house tartar sauce – 27
Wine Flight – “Got Gris?”
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
Wine Flight – “Clearly Chardonnay”
Sonoma Flatbread Goat cheese mousse, red grapes, candied walnuts, balsamic syrup, fresh herbs, crispy wood oven flatbread – 8
Northwest Flatbread
All Natural Rotisserie Jerk Chicken
Sesame Shrimp
Cilantro Lime Chicken
Wine Flight – “Crisp & Refreshing”
Prime Burger* (Nebraska, Idaho, Virginia )Fried egg, Black Diamond white cheddar, house-cured pancetta,Florida vine ripe tomato, iceberg lettuce & marinated red onions, black pepper aioli, steak fries, Reggiano Parmigiano - 12
Wine Flight – “California Reds”
Smoked Tomato Aioli – 9
Roasted Garlic & Herb Beef Black Pepper Aioli – 11
Smoked Smithfield Farms Baby Back Ribs
(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24
Wine Flight – “Aussie Reds”
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 (Virginia) Fried Yukon potatoes, Reggiano Parmigiano, pickled red onions, horseradish parsley emulsion, fried egg sunny side up – 21
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* Wine Flight – “Call Me a Cab”
Wood-Fired Focaccia
Sweet Thai Chili Mango – 12
Wine Flight – “Flight to Argentina”
Wine Flight – “Light & Juicy”
All Natural Smoked Chicken Bolognese
S K E W E R S
Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20
(Idaho) Smoked tomato hollandaise, cabernet reduction, mashed buttermilk Yukon golds – 29
(Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21
WOODFIRED
Argentinean Style Churrasco Steak*
(Pennsylvania) Natural jus with pineapple & peppers, horseradish parsley emulsion, mashed buttermilk Yukon golds, Madras curried cauliflower - 18
Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8
Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4
WOODFIRED STEAKS
12 oz. Boneless Pork Chop* (Virginia) Cilantro & lime brined, black bean & basmati rice, grilled rock shrimp pico de gallo, spring asparagus, salsa verde – 22
Wine Flight – “Got Gris?”
72 Hour Short Ribs (Nebraska) Mango BBQ glazed, Furikake Basmati rice, house-made kimchi, asparagus - 26
Wine Flight – “Red Ribbon”
Week of May 16, 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.
WOODFIRED PIZZAS Margherita Roma tomato, Buffalo mozzarella, extra virgin olive oil & basil– 12
Greek Red onions, kalamata olives, roasted red peppers, artichokes, Roma tomatoes, pepperoncinis, smoked feta, balsamic syrup, olive oil, fresh herbs – 12
Jerk Chicken Jerk chicken, tomatoes, red onions, pineapple, jalapenos, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12
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
WOODFIRED APPETIZERS Caramelized Carrot Soup Fava beans, jumbo lump crab meat, fried pea tendrils - 11
Chick Pea & House-Cured Prosciutto Brodo
WOODFIRED
ENTREES
Fire & Vine proudly supports local farmers and sustainable agriculture…
Local Snowy Grouper
Reggiano Parmigiano & vine ripe tomatoes – 8
(Pirate‟s Cove, NC) Black pepper and lemon risotto, fava beans & pea tendrils, early berries, toasted almond emulsion - 27
Baby Brie en Phyllo
Wine Flight – “Coastal Trio”
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
Wood-grilled Local Crabcakes
(North Carolina) Summer succotash with spring asparagus, house tartar sauce – 27
Wine Flight – “Got Gris?”
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
Wine Flight – “Clearly Chardonnay”
Sonoma Flatbread Goat cheese mousse, red grapes, candied walnuts, balsamic syrup, fresh herbs, crispy wood oven flatbread – 8
Northwest Flatbread
All Natural Rotisserie Jerk Chicken
Sesame Shrimp
Cilantro Lime Chicken
Wine Flight – “Crisp & Refreshing”
Prime Burger* (Nebraska, Idaho, Virginia )Fried egg, Black Diamond white cheddar, house-cured pancetta,Florida vine ripe tomato, iceberg lettuce & marinated red onions, black pepper aioli, steak fries, Reggiano Parmigiano - 12
Wine Flight – “California Reds”
Smoked Tomato Aioli – 9
Roasted Garlic & Herb Beef Black Pepper Aioli – 11
Smoked Smithfield Farms Baby Back Ribs
(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24
Wine Flight – “Aussie Reds”
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 (Virginia) Fried Yukon potatoes, Reggiano Parmigiano, pickled red onions, horseradish parsley emulsion, fried egg sunny side up – 21
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* Wine Flight – “Call Me a Cab”
Wood-Fired Focaccia
Sweet Thai Chili Mango – 12
Wine Flight – “Flight to Argentina”
Wine Flight – “Light & Juicy”
All Natural Smoked Chicken Bolognese
S K E W E R S
Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20
(Idaho) Smoked tomato hollandaise, cabernet reduction, mashed buttermilk Yukon golds – 29
(Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21
WOODFIRED
Argentinean Style Churrasco Steak*
(Pennsylvania) Natural jus with pineapple & peppers, horseradish parsley emulsion, mashed buttermilk Yukon golds, Madras curried cauliflower - 18
Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8
Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4
WOODFIRED STEAKS
12 oz. Boneless Pork Chop* (Virginia) Cilantro & lime brined, black bean & basmati rice, grilled rock shrimp pico de gallo, spring asparagus, salsa verde – 22
Wine Flight – “Got Gris?”
72 Hour Short Ribs (Nebraska) Mango BBQ glazed, Furikake Basmati rice, house-made kimchi, asparagus - 26
Wine Flight – “Red Ribbon”
Week of May 16, 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.
WOODFIRED PIZZAS Margherita Roma tomato, Buffalo mozzarella, extra virgin olive oil & basil– 12
Greek Red onions, kalamata olives, roasted red peppers, artichokes, Roma tomatoes, pepperoncinis, smoked feta, balsamic syrup, olive oil, fresh herbs – 12
Jerk Chicken Jerk chicken, tomatoes, red onions, pineapple, jalapenos, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12
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