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WOODFIRED APPETIZERS Caramelized Carrot Soup Edamame, jumbo lump crab meat, fried pea tendrils - 11

WOODFIRED

ENTREES

Fire & Vine proudly supports local farmers and sustainable agriculture…

Local Snowy Grouper

Roasted apples, apple quince butter, candied walnuts, focaccia – 12

(Pirate‟s Cove, NC) Black pepper and lemon risotto, edamame, micro pea shoots, assorted berries, toasted almond emulsion - 27

Fire & Vine Cheese & Charcuterie

Wood-grilled Local Crabcakes

Baby Brie en Phyllo

~ 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

Wine Flight – “Coastal Trio” (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 Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8

Wood-Fired Focaccia

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”

All Natural Smoked Chicken Bolognese (Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21

Wine Flight – “Crisp & Refreshing”

Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4

Smoked Smithfield Farms Baby Back Ribs

WOODFIRED S K E W E R S

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

(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24

Wine Flight – “Aussie Reds”

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?”

Manchester Farms Roasted Spring Quail

WOODFIRED STEAKS Argentinean Style Churrasco Steak* Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20

Wine Flight – “Flight to Argentina”

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* (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

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, jalapenos, tomatoes, red onions, pineapple, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12

Pepperoni

(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

Red sauce, pepperoni, mozzarella, fresh herbs – 12

Wine Flight – “Pinot Noir”

Caramelized onions & peppers, mozzarella, fresh herbs – 12

House-made Italian Sausage

72 Hour Asian Short Ribs

Five Meat Pizza

(Virginia) Mango BBQ glazed, Furikake Basmati rice, house-made kim chee, bok choy & oyster mushrooms - 27

Pepperoni, Italian sausage, prime ground beef, Canadian bacon, crumbled house bacon, red sauce, mozzarella, fresh herbs – 12

Wine Flight – “Red Ribbon”

Week of May 23, 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.

SIGNATURE

SIDES

Stone Ground Cheese Grits – 5 Lagered Onions - 6 Garlic Baby Spinach – 5 Hand Cut Steak Fries – 6 Mashed Buttermilk Yukon Golds – 5 Mac ‘n Cheese - 6 Truffled Gnocchi & Cheese - 6 Oyster Mushrooms – 6 Spring Asparagus w/ smoked tomato hollandaise-8


WOODFIRED APPETIZERS Caramelized Carrot Soup Edamame, jumbo lump crab meat, fried pea tendrils - 11

WOODFIRED

ENTREES

Fire & Vine proudly supports local farmers and sustainable agriculture…

Local Snowy Grouper

Roasted apples, apple quince butter, candied walnuts, focaccia – 12

(Pirate‟s Cove, NC) Black pepper and lemon risotto, edamame, micro pea shoots, assorted berries, toasted almond emulsion - 27

Fire & Vine Cheese & Charcuterie

Wood-grilled Local Crabcakes

Baby Brie en Phyllo

~ 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

Wine Flight – “Coastal Trio” (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 Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8

Wood-Fired Focaccia

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”

All Natural Smoked Chicken Bolognese (Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21

Wine Flight – “Crisp & Refreshing”

Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4

Smoked Smithfield Farms Baby Back Ribs

WOODFIRED S K E W E R S

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

(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24

Wine Flight – “Aussie Reds”

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?”

Manchester Farms Roasted Spring Quail

WOODFIRED STEAKS Argentinean Style Churrasco Steak* Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20

Wine Flight – “Flight to Argentina”

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* (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

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, jalapenos, tomatoes, red onions, pineapple, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12

Pepperoni

(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

Red sauce, pepperoni, mozzarella, fresh herbs – 12

Wine Flight – “Pinot Noir”

Caramelized onions & peppers, mozzarella, fresh herbs – 12

House-made Italian Sausage

72 Hour Asian Short Ribs

Five Meat Pizza

(Virginia) Mango BBQ glazed, Furikake Basmati rice, house-made kim chee, bok choy & oyster mushrooms - 27

Pepperoni, Italian sausage, prime ground beef, Canadian bacon, crumbled house bacon, red sauce, mozzarella, fresh herbs – 12

Wine Flight – “Red Ribbon”

Week of May 23, 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.

SIGNATURE

SIDES

Stone Ground Cheese Grits – 5 Lagered Onions - 6 Garlic Baby Spinach – 5 Hand Cut Steak Fries – 6 Mashed Buttermilk Yukon Golds – 5 Mac ‘n Cheese - 6 Truffled Gnocchi & Cheese - 6 Oyster Mushrooms – 6 Spring Asparagus w/ smoked tomato hollandaise-8


WOODFIRED APPETIZERS Caramelized Carrot Soup Edamame, jumbo lump crab meat, fried pea tendrils - 11

WOODFIRED

ENTREES

Fire & Vine proudly supports local farmers and sustainable agriculture…

Local Snowy Grouper

Roasted apples, apple quince butter, candied walnuts, focaccia – 12

(Pirate‟s Cove, NC) Black pepper and lemon risotto, edamame, micro pea shoots, assorted berries, toasted almond emulsion - 27

Fire & Vine Cheese & Charcuterie

Wood-grilled Local Crabcakes

Baby Brie en Phyllo

~ 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

Wine Flight – “Coastal Trio” (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 Wild mushroom ragout, caramelized onions, mozzarella, fresh herbs, Reggiano Parmigiano – 8

Wood-Fired Focaccia

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”

All Natural Smoked Chicken Bolognese (Pennsylvania) Crimini mushrooms, spring asparagus, squash, zucchini, angel hair, Reggiano Parmigiano& grilled focaccia - 21

Wine Flight – “Crisp & Refreshing”

Reggiano Parmigiano, “Noah” Turkish olive oil & balsamic vinegar – 4

Smoked Smithfield Farms Baby Back Ribs

WOODFIRED S K E W E R S

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

(Virginia) Shiraz BBQ sauce, cast iron truffled mac „n cheese, Southern style coleslaw– 24

Wine Flight – “Aussie Reds”

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?”

Manchester Farms Roasted Spring Quail

WOODFIRED STEAKS Argentinean Style Churrasco Steak* Certified Hereford Beef (Virginia) Chimichurri, pico de gallo, mashed buttermilk Yukon golds - 20

Wine Flight – “Flight to Argentina”

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* (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

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, jalapenos, tomatoes, red onions, pineapple, Shiraz BBQ sauce, house smoked mozzarella, fresh herbs – 12

Pepperoni

(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

Red sauce, pepperoni, mozzarella, fresh herbs – 12

Wine Flight – “Pinot Noir”

Caramelized onions & peppers, mozzarella, fresh herbs – 12

House-made Italian Sausage

72 Hour Asian Short Ribs

Five Meat Pizza

(Virginia) Mango BBQ glazed, Furikake Basmati rice, house-made kim chee, bok choy & oyster mushrooms - 27

Pepperoni, Italian sausage, prime ground beef, Canadian bacon, crumbled house bacon, red sauce, mozzarella, fresh herbs – 12

Wine Flight – “Red Ribbon”

Week of May 23, 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.

SIGNATURE

SIDES

Stone Ground Cheese Grits – 5 Lagered Onions - 6 Garlic Baby Spinach – 5 Hand Cut Steak Fries – 6 Mashed Buttermilk Yukon Golds – 5 Mac ‘n Cheese - 6 Truffled Gnocchi & Cheese - 6 Oyster Mushrooms – 6 Spring Asparagus w/ smoked tomato hollandaise-8


757 Fire and Vine Dinner Menu Summer 2011