phone 703.234.3550
11750 Sunrise Valley Drive | Reston, VA

reservations-dark

reservations-dark

Dinner Menu

These menus are representative as Vinifera changes its menus frequently due to our use of fresh local ingredients and seasonal items.

* consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness

sunday brunch  lunch
Pintxo is a traditional cuisine of Basque and a take on the Spanish word “pincho” or to pierce. Vinifera Pintxos are Chef Bo’s variation of these one bite delights.
Cucumber Olive & Goat Cheese 1
Boquerones, Roasted Tomato, Parsley & Garlic 1
Wild Boar Sausage with Farmstead Cheddar 1
Escargot on Brioche with Garlic & Chive 2
Milano Sausage, Appellation Cheese & Quince 1
Speck & Pleasant Ridge Reserve 1
Harrisa Dusted Shrimp, Olive & Preserved Lemon 2
Crispy Baby Artichoke & Smokey Blue Cheese 1
Warm Fontina Brioche, Oven Dried Tomato & Chestnut Honey 1
Bresola wrapped Medjool Date with Mascapone 1
Big Eye Tuna Tartar
with Lemon Oil, Toasted Pine Nuts		 5
Pheasant Cassoulet
Giagante Beans & Root Vegetables		 5
Arancini Risotto Balls
with Fontina & Fresh Mozzarella		 4
Crab Cake, Butternut Squash Puree,
Lime Crème Fraiche		 6
Lamb Kafta on Pita
with Tzatziki Sauce		 3
Venison Sausage
Green Tomato Marsala Compote		 4
Wild Mushroom Ravioli
Pecorino & Toasted Garlic		 4
Sea Scallop
Celeriac Puree & Carrot Chips		 5
Crispy Calamari,
Spicy Chipotle and Dill Aioli		 4
House Cured Wild Salmon,
Arugula & Cucumber		 4
Seared Venison
on Chestnut Puree with Fig Syrup		 8
Duck Wontons,
Ponzu Dipping Sauce		 3
Lobster Cohiba,
Sweet Chili Sauce		 5
Pork Habana,
Spicy Sesame Soy Dipping Sauce 		3
Portuguese Linguicia Sausage
with Grain Mustard		 4
Spanish Potato Onion Tortilla
 3
Wild Mushroom Soup
with Thyme and Sherry		 7
Maori Boil Up
with Chicken and Smoked Pork		 7
Mussels Cioppino,
Spicy tomato Broth with Pernod		 6
Roasted Beets & Frisset
with Passion Fruit Vinaigrette		 8
Baby Spinach Salad
with Candied Walnuts, Smokey Blue Cheese, Blood Orange Cognac Dressing		 8
Mediterranean Salad
with Prosciutto di Parma, Marinated Olives, Manouri Cheese and Oregano Vinaigrette		 8
Cheese Board:
Monacacy Ash, Tarentaise, Appelation & Farmstead Aged Cheddar with Muscat Grape Marmalade, Marcona Almonds & Mediterranean Olives		 14
Charcuterie:
Abruzze, Speck, Chorizo and Pheasant Pate, Accompanied by Pickled Cipolini Onions & Mediterranean Olives		 15
Roasted Garlic Hummus
3
Eggplant Tapenade
with Roasted Tomatoes		 3
Zhatar Spiced Goat Yogurt
3
All Three
8
Crispy Barramundi*
with Cucumber Essence and Cardamom Scented Jasmine Rice

Tenuta Luisa, 2009,
Pinot Grigio, Friuli, Italy		 28
Pan Roasted Sea Bass*
with Lemon Olive Oil, Artichoke Risotto, Wilted Spinach and Micro Greens

Whitehaven, 2010,
Sauvignon Blanc, Marlborough, New Zealand		 30
Sesame Seared Ahi Tuna*
with Ginger Soy Glaze, Passion Fruit Rice Cake, and Arugula Salad

Innocent Bystander, 2007,
Shiraz, Tarra Valley, Australia		 30
Grilled Shrimp & Scallops
Lemon Basil Pappardelle and a Tomato Pablano Sauce with Truffle Pecorino

Craggy Range, 2008,
Fletcher's Vineyard Riesling, Marlborough, New Zealand		 32
Vinifera Paella*
with Jumbo Shrimp, Scallops, Mussels, Free Range Chicken and Spicy Chorizo

Chateau D' Aqueria, 2007,
Tavel Rose, France		 28
Artichoke & Goat Cheese Ravioli
with Lime Creme Fraiche and Fried Sage

William Hill, 2009,
Chardonnay, Napa/Sonoma, California		 23
Roasted Free Range Chicken Breast*
with Albarino-Veloute and Parmesan Polenta

Martin Codex, 2009,
Albaririo, Rias Baixas, Spain		 25
Seared Maple Leaf Farm Duck Breast*
Toasted Farro, Fennel, Red Cabbage, Beets & Prickly Pear Sauce

Cruz, 2007,
Adina Malbec,.Mendoza Argentina		 27
Prosciutto Wrapped Duree Pork bone-in Chop*
Roasted Apples, Potato Tortilla and Cauliflower Puree

Karl Steiniger, 2009,
Gruner Veltliner, Kamptaf, Austria		 32
Grilled Lamb Chops*
Pomegranate Sauce, Goat Cheese Roasted Potatoes and Fig Marmalade

Chappellette, 2009,
Mountain Cuvee Cabernet Sauvignon, Napa, California		 32
1855 Naturally Raised Angus Strip loin Steak*
with Onion Marmalade and. Zinfandel Sauce

Cakebread, 2007,
Zinfandel, Napa; California		 34
Pintxo is a traditional cuisine of Basque and a take on the Spanish word “pincho” or to pierce. Vinifera Pintxos are Chef Bo’s variation of these one bite delights.
Cucumber Olive & Goat Cheese 1
Boquerones, Roasted Tomato, Parsley & Garlic 1
Wild Boar Sausage with Farmstead Cheddar 1
Escargot on Brioche with Garlic & Chive 2
Milano Sausage, Appellation Cheese & Quince 1
Speck & Pleasant Ridge Reserve 1
Harrisa Dusted Shrimp, Olive & Preserved Lemon 2
Crispy Baby Artichoke & Smokey Blue Cheese 1
Warm Fontina Brioche, Oven Dried Tomato & Chestnut Honey 1
Bresola wrapped Medjool Date with Mascapone 1
Big Eye Tuna Tartar
with Lemon Oil, Toasted Pine Nuts		 5
Pheasant Cassoulet
Giagante Beans & Root Vegetables		 5
Arancini Risotto Balls
with Fontina & Fresh Mozzarella		 4
Crab Cake, Butternut Squash Puree,
Lime Crème Fraiche		 6
Lamb Kafta on Pita
with Tzatziki Sauce		 3
Venison Sausage
Green Tomato Marsala Compote		 4
Wild Mushroom Ravioli
Pecorino & Toasted Garlic		 4
Sea Scallop
Celeriac Puree & Carrot Chips		 5
Crispy Calamari,
Spicy Chipotle and Dill Aioli		 4
House Cured Wild Salmon,
Arugula & Cucumber		 4
Seared Venison
on Chestnut Puree with Fig Syrup		 8
Duck Wontons,
Ponzu Dipping Sauce		 3
Lobster Cohiba,
Sweet Chili Sauce		 5
Pork Habana,
Spicy Sesame Soy Dipping Sauce 		3
Portuguese Linguicia Sausage
with Grain Mustard		 4
Spanish Potato Onion Tortilla
 3
Wild Mushroom Soup
with Thyme and Sherry		 7
Maori Boil Up
with Chicken and Smoked Pork		 7
Mussels Cioppino,
Spicy tomato Broth with Pernod		 6
Roasted Beets & Frisset
with Passion Fruit Vinaigrette		 8
Baby Spinach Salad
with Candied Walnuts, Smokey Blue Cheese, Blood Orange Cognac Dressing		 8
Mediterranean Salad
with Prosciutto di Parma, Marinated Olives, Manouri Cheese and Oregano Vinaigrette		 8
Crispy Barramundi*
with Cucumber Essence and Cardamom Scented Jasmine Rice

Tenuta Luisa, 2009,
Pinot Grigio, Friuli, Italy		 28
Pan Roasted Sea Bass*
with Lemon Olive Oil, Artichoke Risotto, Wilted Spinach and Micro Greens

Whitehaven, 2010,
Sauvignon Blanc, Marlborough, New Zealand		 30
Sesame Seared Ahi Tuna*
with Ginger Soy Glaze, Passion Fruit Rice Cake, and Arugula Salad

Innocent Bystander, 2007,
Shiraz, Tarra Valley, Australia		 30
Grilled Shrimp & Scallops
Lemon Basil Pappardelle and a Tomato Pablano Sauce with Truffle Pecorino

Craggy Range, 2008,
Fletcher's Vineyard Riesling, Marlborough, New Zealand		 32
Vinifera Paella*
with Jumbo Shrimp, Scallops, Mussels, Free Range Chicken and Spicy Chorizo

Chateau D' Aqueria, 2007,
Tavel Rose, France		 28
Artichoke & Goat Cheese Ravioli
with Lime Creme Fraiche and Fried Sage

William Hill, 2009,
Chardonnay, Napa/Sonoma, California		 23
Roasted Free Range Chicken Breast*
with Albarino-Veloute and Parmesan Polenta

Martin Codex, 2009,
Albaririo, Rias Baixas, Spain		 25
Seared Maple Leaf Farm Duck Breast*
Toasted Farro, Fennel, Red Cabbage, Beets & Prickly Pear Sauce

Cruz, 2007,
Adina Malbec,.Mendoza Argentina		 27
Prosciutto Wrapped Duree Pork bone-in Chop*
Roasted Apples, Potato Tortilla and Cauliflower Puree

Karl Steiniger, 2009,
Gruner Veltliner, Kamptaf, Austria		 32
Grilled Lamb Chops*
Pomegranate Sauce, Goat Cheese Roasted Potatoes and Fig Marmalade

Chappellette, 2009,
Mountain Cuvee Cabernet Sauvignon, Napa, California		 32
1855 Naturally Raised Angus Strip loin Steak*
with Onion Marmalade and. Zinfandel Sauce

Cakebread, 2007,
Zinfandel, Napa; California		 34

The Westin Reston HeightsAward of Excellence 2011OpenTable Diner's Choice Winner 2011 Express Best of 2009

The Westin Reston Heights Award of Excellence 2011 OpenTable Diner's Choice Winner 2010 Express Best of 2009