Local favorite Vintage Year has released a new fall menu, bringing the freshest seasonal produce to diners, carefully designed to fatten us all up for sweater weather.
Two new burgers demand attention on the “Burger Night” menu. (For the unaffiliated, this is also known as “Tuesday” in other cities.) The Fajita Steak Burger boasts of Pepper jack cheese and Guacamole balanced out by sweet caramelized peppers and onions. The Turkey and Brie gives a nod to the impending Thanksgiving holiday, complete with an eight ounce turkey burger served with Cambozola brie, port shallots (yes please!), peppery arugula and a whole wheat bun to make you feel as if you’re indulgence can easily be marked up as diet friendly.
The new Dinner menu pulls out all the stops with cheerful starters, hearty meat mains and earthy sides. Warm up your appetite with the White Bean Soup whose name betrays the deep flavors in contains, including mushrooms, crispy pancetta and Sage. The Kale Ceasar comes dressed in bourbon barrel black pepper dressing and topped with the irresistible Parmesan crisp.
The mains are the attraction though. A Venison Denver Steak rubbed in Guajillo pepper, served with brussells sprouts, sweet potatoes and parsnip puree tempts the filet fan to try something different. The Loch Duart Salmon is paired with sweet potato gnocchi, accented by local mushrooms, kale and porcini jus.
Two dishes fit for a fall feast round out the stars of this new menu. Lamb Osso Buco with polenta, roasted root vegetables and cocoa demi glaze conjures up a medieval harvest table while a vegetarian Butternut Pasta with leeks, kale, goat cheese, pine nuts and sage offers a seasonal treat for every diner.
Check out all four new menus and a few shots of the dishes above in the gallery below.