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DINING ROOM MENU

Executive Chef Kevin Hoofnagle

GF/Gluten Free or Can Be Made Gluten Free. V / Vegetarian

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

WE PROUDLY SUPPORT LOCAL FARMS AND NEIGHBORHOOD FARMER’S MARKET

A 20% service charge will be added to Parties of 6 and more.

Vintage Tavern receives our tenderloin from North American Bison.