Barboursville Vineyards - Lunch Menu
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Lunch Menu

• Aperitivo With Barboursville Brut Cuvée 1814

Antipasti / Appetizers

~ Insalata Mista ~
Salad of Local Lettuces, Grapefruit, Hazelnuts, Buttermilk Blue Cheese Frico
& Spring Garlic Vinaigrette

~ Caprino e Bietole ~
Roasted Baby Beets & House Grown Sprout Salad
Fresh Caromont Farms Goat Cheese, Candied Kumquats & Chive Vinaigrette

~ Carpaccio di Spada al Pepe* ~
Pepper Crusted Swordfish Carpaccio
Charred Baby Artichokes, Lemon Zest & Castello d’Albola Extra Virgin Olive Oil

~ Frittelle di Ricotta e Piselli ~
House Made Ricotta & Fresh Pea Fritter
Fennel Crusted House Smoked Tasso Ham & Pea Shoot Salad

~ Piatto di Salumi e Paté Nostrani ~
Selection of House Made Charcuterie
House Cured Sausages, Meats & Pâtés with Condiments

• Barboursville Vineyards Brut Rosé Cuvée 1814 •

Primi Piatti / First Courses

~ Gnocchi di Caprino con Pomodori e Spinaci ~
Goat Cheese Gnocchi
Roasted Tomato, Spring Gate Spinach & Marcona Almonds

~ Linguine alle Vongole ~
House Made Linguine & Rappahannock Clams
Fennel Pollen & White Wine Butter Sauce

~ Zuppa di Pesce e Salsiccia Nostrana ~
House Made Spicy Sausage, Gulf Shrimp, Mussels, Monkfish
& Tomato Broth

• Barboursville Vineyards Sauvignon Blanc Reserve 2013 •

~ Risotto con Fave e Midollo ~
Risotto with Fava Beans & Bone Marrow
Fried Shallots & Parmesan

~ Ravioli di Polenta con Funghi ~
Ravioli of Soft Polenta & Four Cheeses
Wild Mushrooms & Fresh Thyme

• Barboursville Vineyards Merlot 2012 •

Secondi Piatti / Second Courses

~ Pesce del Giorno ~
Pan Roasted Red Snapper
Salad of Frisée, Mushrooms, Fingerling Potatoes & Caramelized Pearl Onions
Lemon Butter Sauce

~ Piatto Vegetariano ~
Spinach Ricotta Tartlet
Farm Fresh Egg Yolk, Roasted Pepper Coulis & Baby Lettuce Salad

~ Pollo in Due Modi ~
Duo of Local Chicken
Seared Breast & Confit of Leg
Anson Mills Red Peas, Asparagus & Spinach Purée

• Barboursville Vineyards Viognier Reserve 2012 •

~ Involtini di Maiale ~
Pork Scaloppine filled with Swiss Chard, Caramelized Onions & Feta Cheese
Parmesan Polenta & Garlic Jus

~ Brasato di Guancia di Manzo ~
Mustard Braised Piedmontese Beef Cheeks
Smashed New Potatoes, Sautéed Artichokes, Glazed Baby Carrots &
Pickled Mustard Seeds

• Barboursville Vineyards Cabernet Franc Reserve 2011 •

*These dishes are prepared either raw or undercooked. In accordance with the Virginia Department of Health, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Dolci e Formaggi

~ Your Choice of House made Desserts or Cheeses ~

Dolci / Desserts

~ Tiramisù della Casa ~
Ladyfinger Sponge Cake Dipped in Espresso
Mascarpone Cream and Cocoa Powder

~ Crème Brûlée all ‘Arancia e Vaniglia ~
Orange & Vanilla Bean Crème Brûlée
Shortbread Cookies

~ Torta al Cocco e Caramello ~
Chiffon Coconut Cake
Caramel Sauce, Toasted Coconut Tuille & Dulce de Leche Ice Cream

~ Fantasia di Fragole ~
A Trio of Strawberries
Strawberry-Vanilla Marshmallows, Strawberry-Lemon Meringues &
Black Pepper Marinated Strawberry Compote
Balsamico Tradizionale & Hazelnut Florentine

~ Torta di Ricotta e Mandorle ~
Ricotta-Almond Pound Cake
Fresh Raspberries, Toasted Almond Ice Cream & Warm Chocolate Sauce

~ Crostata al Cioccolato ~
Chocolate Ganache & Crème Fraîche Tartlet
Espresso Crème Anglaise & Chocolate Covered Espresso Beans

If you'd enjoy coffee or tea with dessert,
please inform us of when you'd like it served

If you'd enjoy coffee or tea with dessert,
please inform us of when you'd like it served

~ Dessert Wines by the glass ~
Barboursville Vineyards Phileo N.V. $7
Barboursville Vineyards Malvaxia Passito 2008 $9
(your choice of either included with wine pairing option)

~ Hot Beverages ~
Segafredo Espresso and Cappuccino $4
Shenandoah Joe Coffee $4
Mighty Leaf Assorted Teas $4
Coffee will be served after dessert unless otherwise requested

~ After Dinner Wines by the glass ~
Giovanni Bosca, Cardamaro N.V. $7
This is a bitter, tonic after dinner drink with countless health-giving properties. It is prepared with an infusion of wine and selected herbs such as: the cardoon (Cynara Cardunculus) and the blessed thistle (Cardus Benedictus).
Cocchi, Barolo Chinato N.V. $12
A rich tawny style fortified wine made with a base of Nebbiolo grapes flavored with Quinine Bark, Rhubarb Stems and Ginger.

Formaggi / Cheeses

Please choose up to 5 cheeses to create your own cheese plate. Cheeses are listed Mildest to Strongest. Cheeses will be accompanied by a selection of House made Jams, Local Honeys and Brioche Toast Points.

~ Caromont Farms, Bloomsbury ~
Virginia, USA, Cow's Milk (100%)
A surface-ripened cow's milk round made in the style of chaource. It ripens from its rind inwards, growing progressively softer and creamier. The rind is completely edible at any stage of the cheese's ripening.

~ Carr Valley, Marissa ~
Wisconsin, USA, Sheep's Milk (100%)
A seasonal sheep's milk cheese, white in color with a mellow, complex and sweet flavor.

~ Alta Langa, La Tur ~
Piemonte, Italy, Cow, Sheep, and Goat's Milk (33% each)
The flavors of this soft cheese come alive only after one takes in the buttery texture, and when they do, they yield a mushroomy and pleasantly cave-like taste. The taste is complicate and earthy.

~ Nordic Creamery, Grumpy Goat ~
Wisconsin, USA, Goat's Milk (100%)
A semi-hard, yet creamy goat cheese that has been cellar-aged for over 1 year for a robust flavor.
This cheese has similar characteristics to a mild cheddar cheese.

~ Quattro Portoni, Caciocavallo di Bufala ~
Campania, Italy, Buffalo's Milk (100%)
A semi-firm buffalo milk cheese that has been aged for 2-4 months. It is a full-flavored cheese with hints of grass and lemon with a slight lactic tang in the finish.

~ Caromont Farms, Red Row ~
Virginia, USA, Cow's Milk (100%)
Raw cow's milk farmhouse tome aged minimum of 60 days, bathed in brine.

~ Everona, Marble ~
Virginia, USA, Sheep's Milk (100%)
Sheep's milk cheese aged to a perfection of taste - nutty flavor, even flowery, with a slight tang and earthy aftertaste with a vegetable ash running through the cheese, adding sweetness to the cheese.

~ Wisconsin Sheep Dairy Cooperative, Dante ~
Wisconsin, USA, Sheep's Milk (100%)
It is a strong and pungent cheese with a flavor we could only describe as "sheep-y" - a sweet, lingering flavor that speaks of pastures and herbs. The extended aging it receives also gives it rich, nutty overtones.

~ Sottocenere al Tartufo ~
Piemonte, Italy, Cow's Milk (100%)
An ash washed rind cheese made from cow's milk with a strong flavor of truffles and strong aroma.

~ Irish Farmhouse, Cashel Blue ~
Tipperary, Ireland, Cow's Milk (100%)
A mild raw cow's milk blue that is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess.

• Served with Barboursville Vineyards Malvaxia Passito 2007 •

Two Course Menu $41 with Paired Wines $51
Three Course Menu $47 with Paired Wines $60
Four Course Menu $55 with Paired Wines $71

~ Reserve Red Wine Flight $25 ~
Includes 3 oz. pour of each of the Reserve Wines below:
Nebbiolo 2011, Cabernet Franc 2011 and Octagon 2010

~ Additional Wines by the Glass or Bottle available from our Wine List ~
~ San Pellegrino Lemon Soda and Orange Soda $4.00 ~
~ Unsweetened Iced Tea $3.50 ~
~ San Benedetto Sparkling and Still Water $6.00 ~
~ Menu items subject to change without notice. No substitutions, please. ~
~ 20% Gratuity will be added on Parties of 6 or more ~
~ Palladio does not accept more than 4 Credit Cards per Party ~
~ Please No Separate Checks ~

~ Tuscan Castello d'Albola Extra Virgin Olive Oil and
Sicilian Feudo Principi di Butera Extra Virgin Olive Oil from the Zonin Estates ~
Enjoy with Our House made Breads!
Take a Bottle Home for Only $19.99

Reservation requests presented Sunday or Monday will be responded to, Tuesday morning.

Please do not consider your reservation confirmed until we contact you by telephone. If we have not confirmed your e-mail reservation request within 24 hours, please contact us by telephone at (540) 832-7848 between the hours of 10:00am and 5:00pm, Tuesday through Saturday.

Reservations requested less than 24 hours in advance should be made by telephone to (540) 832-7848.

A credit card will be required for confirmation of a dinner reservation, and for a lunch reservation for 4 or more.

Lunch reservations will be held for 15 minutes, unless extended by prior arrangement. To avoid a charge to your credit card, reservations for lunch must be cancelled with 24 hours' prior notice for parties of 6 or more; all dinner reservations must be cancelled with 24 hours' prior notice. Charges for reservations not cancelled with sufficient notice will be for the posted menu price of the full meal, not including wine, tax, and gratuity.

Gentlemen and Ladies are respectfully requested to adopt appropriate attire, "business casual" or better at lunch and at dinner. Flip flop sandals, jeans and shorts are not appropriate. Jacket and collared shirt for gentlemen at dinner, please. Ties are not required.


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