Our Menu
The Story of the Season
At PORCH+VINE, each menu is inspired by the rhythms of the land and the bounty of our local farms. From house-baked breads to decadent desserts crafted exclusively for our guests, everything is made from scratch in our kitchen.
Guided by Executive Chef Mathew Chapman’s passion for live-fire cooking and global influences, each dish is designed to pair seamlessly with fine wine, crafted cocktails, and the beauty of the Blue Ridge Mountains.
Hours of Operation
Lunch
Monday: 11 AM – 3 PM
Thursday: 11 AM – 3 PM
Friday: 11 AM – 3 PM
Brunch
Saturday: 10 AM – 3 PM
Sunday: 10 AM – 3 PM
Dinner
Wednesday (Supper Club): 5 PM – 9 PM
Thursday: 5 PM – 9 PM
Friday: 5 PM – 10 PM
Saturday: 3 PM – 10 PM
Closed on Tuesdays
(GF) - Gluten Free | (V) - Vegetarian
Small Plates
DEVILED EGGS
egg, silky pimento cheese filling
SWEET + SAVORY DATES
bacon wrapped dates, blue cheese mouse
CROQUETTES
Virginia ham, cheddar, garlic aioli
CANAPE
seared Mortadella, fontina, garlic aioli, brioche
CRISPY PORK BELLY
pork belly, sweet + sour mostarda, pickled red onion
BRUSCHETTA (V)
tomato, garlic, herbed ricotta, olive oil, ciabatta
PETITE SALAD (V)
baby leaf lettuce, cucumber, tomato, carrot, croutons, vinaigrette or creamy dressing
SOUP
Chef's soup special of the day
Mains
CHICKEN ROULADE
crispy pan seared chicken, bacon-fontina, rosemary, sauteed hen of the woods, Dijon ale cream sauce
SALMON AUX BEURRE BLANC
gently grilled line-caught salmon, crispy potato julienne, tarragon beurre blanc
PORCH+VINE SHORT RIBS
red wine and thyme braised short rib, haystack onions, beef jus velouté
PORK FILET
marinated + grilled pork loin, corn + black beans, chili-citrus glaze
EGGPLANT INVOLTINI (V)
petite eggplant rolls, artisanal ricotta, herbs fire roasted tomato sauce
Sides
TRI-COLOR POTATO (V)
purple, white and red new potatoes, roasted garlic herb butter
CRISPY POLENTA CAKE (V)
polenta, milk, sharp cheddar
ZUCCHINI + BLISTERED TOMATO (V)
grilled zucchini, fire roasted tomato, garlic
GLAZED CARROTS (V)
young heirloom carrots, honey, herbs
BRUSSELS SPROUTS (V)
our seasonal side roasted with cranberries and pecans
Sweets
PINEAPPLE UPSIDE-DOWN CAKE
Virginia bourbon caramel, pecans, cherries, pineapple, caramel corn ice cream
CHOCOLATE CHESS PIE
lush chocolate, ginger snap crust, whipped cream
FALL CRÈME BRÛLÉE (GF)
silky pumpkin custard, warm spices, caramelized cinnamon-sugar
SEASONAL ICE CREAM (GF)
sweet corn milk ice cream swirled with rich caramel ribbons
Brunch Mains
COUNTRY MORNING BREAKFAST
two fried eggs, bacon, seasoned potatoes, and a biscuit
CLASSIC BENEDICT
poached egg, English muffin, Virginia ham, Old Bay hollandaise
CRAB CAKE BENEDICT
crab cake, poached egg, Old Bay Hollandaise
LEMON + RICOTTA PANCAKES
artisanal ricotta, lemon, fluffy pancakes, maple syrup
SHAKSHUKA WITH CHÈVRE (V)
eggs, stewed tomato, Moroccan spices, Chevre, toast
DRY-AGED STEAKBURGER
dry-aged Angus beef, smoked cheddar, lettuce, tomato, red onion, beer mustard, brioche bun
Additions for the Table
BISCUITS + SAUSAGE GRAVY
CINNAMON ROLL TWOSOME
HERBED BISCUITS WITH BLACKBERRY JAM
Sandwiches
CRAB CAKE SANDWICH
crab cake, lettuce, tomato, Old Bay aioli, brioche bun
PORCH+VINE SHORT RIB MELT
red wine + thyme braised short rib, smoked sharp cheddar, fire roasted tomato sauce, brioche Texas toast
SMOKY CHICKEN SANDWICH
marinated grilled chicken, bacon, fontina cheese, lettuce, tomato, red onion, chipotle aioli, ciabatta
DRY-AGED STEAKBURGER
dry-aged Angus beef, smoked cheddar, lettuce, tomato, red onion, IPA mustard, brioche bun
CURRIED CHICKPEA CIABATTA (V)
chickpeas, creamy curry dressing, celery, carrots, lettuce, tomato, red onion, ciabatta
Sides
PETITE SALAD (V)
baby leaf lettuce, cucumber, tomato, carrot, croutons, vinaigrette or creamy dressing
FIREHOUSE POTATO SALAD (V)
red potato, cherry peppers, green onion, creamy chipotle dressing
CORN + BLACK BEAN SALAD (V)
grilled sweet corn, black beans, red bell pepper, green onion, chili vinaigrette
ROSEMARY PARMESAN FRITES (V)
rustic skin-on potato, fresh rosemary, aged parmesan
SOUP
Chef's soup special of the day
Entrée Salads
APPLE + CHÈVRE SALAD
apple, Chevre, pecans, spring mix, croutons, creamy dressing
GRANDE SALAD
baby leaf lettuce, cucumber, tomato, carrot, croutons, citrus vinaigrette
Wednesday Nights
Porch+Vine transforms into Supper Club, a fixed-course dining experience that celebrates the season. Each menu is thoughtfully curated by Executive Chef Mathew Chapman, highlighting the freshest ingredients and a central inspiration or theme. Menus change monthly or seasonally, ensuring that no two Supper Club dinners are ever quite the same. From bold flavors to refined pairings, each course is designed to tell a story and create an experience meant to be savored.