Vanguard Kitchen Menu

Our chefs prepare a crab cake Maryland style, made with jumbo lump crab meat, served atop homemade Romesco sauce and finished with micro basil and pumpkin seeds.

Our take on Tuna Tartare consists of diced sushi-grade tuna, sliced avocado, togarashi and toasted sesame and soy, and is served with crispy potato chips.

Feta is whipped and served with charred lemon, fresh oregano, a cucumber slaw and pita chips.

Our Roasted Vegetable Hummus is made in-house with fresh chickpeas, tahini, za'atar and roasted vegetables, and served with grilled naan bread.

Curated by our chef, our charcuterie platter casts Prosciutto di Parma, Finocchiona, Clothbound Cheddar and Humboldt Fog, complemented with cornichons, whole grain mustard, fig jam and grilled francaise bread.

Hendrick's gin, lemon, soda

Wheatley Vodka, Hella’s Bloody Mary Mix

Barone Rosso prosecco, orange juice

1800 Silver, orange curacao, lime

Aperol, prosecco, soda

Titos vodka, lime, Fever Tree ginger beer

Belvedere vodka, lemon, soda

Espolon Blanco, orange juice, grenadine

New Amsterdam vodka, New Amsterdam gin, Jose Cuervo Silver tequila, Cruzan rum, triple sec, lemon, cola

Martini with your choice of spirit. Olive, onion, or lemon twist

Dos Hombres Mezcal, lime, Fever Tree ginger beer

Makers Mark, Angostura, sweet vermouth

Wild Turkey 101, Angostura, sugar

Tito's Handmade vodka, lemonade, iced tea

Tullamore Dew, lemon, Fever Tree ginger beer

Alacrán blanco, lime, Fever Tree grapefruit soda

Tito's vodka, curacao, lime, cranberry

Cruzan rum, lime, mint

Cruzan rum, lime, sugar. Served up.

New Amsterdam gin, Campari, sweet vermouth

Knob Creek bourbon, Campari, sweet vermouth

Skyy vodka, orange juice

Double shot of Westrock espresso.

Double shot of Westrock espresso, steamed milk, thick foam

A double shot of our Altitude Blend is freshly brewed over water and topped with ice.

Rich and creamy chocolate ganache is layered in between airy chocolate sponge cake. Dusted with powdered sugar and served with whipped cream, these ten layers are filled with everything but regret.

Lush cream cheese frosting is layered between moist sponge cake of sweet carrot, toasted spiced nuts and hints of orange zest.

Our chefs prepare al dente chitarra pasta with crispy guanciale, egg and freshly grated Pecorino. Topped with sliced scallions.

Al dente Orecchiette is sautéed with sweet Italian sausage, tomatoes, broccoli rabe, fennel pollen, and dusted with Parmesan cheese to finish.

Our chefs pan-sear a Scottish salmon filet and serve it with tender farro, a cauliflower purée, and Satsuma mandarin.

Our chefs grill a 12 oz. NY Strip to your liking, topped with fresh herb butter and complemented with potato purée and sautéed Swiss chard.

We prepare a 10 oz. filet mignon, grilled to your liking, with a savory red wine sauce and serve it with sautéed broccoli rabe and pommes aligot.

Served with fries.

Served with fries.

We layer thinly sliced spicy pepperoni, mozzarella cheese and our signature red sauce on a Neapolitan-style crust.

Seasonal wild mushrooms are set atop a house made thin crust pizza with fontina cheese, roasted garlic and sliced shallots.

We top our signature crust with roasted tomatoes, shaved Parmesan, thinly-sliced prosciutto and fresh arugula, and finish it with a drizzle of basil oil.

A wine with elegance, refinement, and plenty of verve. Its perfume of blackberries and black cherries mingles with a backdrop of subtle oak notes. The palate has a velvety richness that coats the mouth in concentrated flavors of blackberries and cassis, laced with fine tannins from seamlessly integrated, new French oak. Enticing flavors of chocolate, violets and dark fruits linger on the long finish.

This wine has a golden, yellow, hue with hints of wine blossom and lily on the nose. The finish is well balanced and fresh with candied citrus aromas.

A beautiful, lithe example of Nero d'Avola from young, rock-star winemaker Arianna Occhipinti. The wine is beginning to show slight evolution, with meaty and black-peppery notes on the nose. The palate is full of tangy yet sweet red fruit.

Dark red and medium bodied. There is purity in the dark red stone fruits and forest loam aroma to this wine. On the palate a very elegant wine with pomegranate, quince, dried roses and shitake mushrooms with subtle hints of fresh cooking herbs. The mineral notes are chiseled along with appropriate tannin and enough acidity to keep this wine taut.

This wine is broad, expressive and light-footed, this brims with cherry, plum, licorice and cashew flavors that keep singing on the focused finish

This offers a solid step up in aromatic complexity with a broad-ranging nose of smoked tea, warm earth, underbrush and a touch of wet stone on the mélange of perfumed red berry fruit.

This Zinfandel Duarte Vineyard is bright, lifted and aromatic throughout. This is one of the more vibrant, saline wines in the range, yet there is lovely sweetness and depth to the fruit.

Our chefs top baby iceberg wedges with crispy bacon, avocado, grape tomatoes and crumbled bleu cheese. Served with a bleu cheese dressing.

Our version of this classic salad consists of chopped romaine, focaccia croutons, white anchovy, Pecorino Romano and creamy housemade Caesar dressing.

Baby beets, fresh chives, toasted walnuts,  walnut oil, balsamic, and Vermont creme fraiche.

A classic American sandwich, made All American - 10 oz. Pat La Frieda burger patty grilled to your liking, topped with American cheese, lettuce, tomato, sliced red onion and spicy mayo on a brioche bun, and served with a side of fries.

A 10 oz. Pat LaFrieda prime beef burger is set atop a buttery brioche bun with applewood-smoked bacon, blue cheese, romaine lettuce and sliced tomato. Served with a side of french fries.

Our chefs prepare the Impossible Burger™ with tzatziki sauce, fresh mint, sliced cucumbers, and red onions on a brioche bun. Served with a side of fries.

A seasoned grilled chicken breast is layered on a brioche bun with white Cheddar, sliced tomato, pickled red onion, Boston bibb lettuce and spicy mayo, and served with a side of fries.

We stuff a buttery brioche with battered and crispy fried fish fillets, gribiche sauce, watercress and dill pickles, and serve it with a side of fries.

We fry hand-cut potatoes until golden brown and toss it with Parmesan, truffle oil and fresh herbs.

We bake al dente macaroni with white sharp Cheddar and fontina cheeses and top it with a golden toasted panko crust.

Fresh Yukon gold potatoes are pureed with sea salt, cream and chives.

Fingerling potatoes are roasted with garlic, shallots and herb butter until golden brown.

Crispy Belgian frites-style potatoes, lightly seasoned with sea salt.

Donate to UNICEF and help provide critical supplies and support to children affected by war in Ukraine.

Donate to UNICEF and help provide critical supplies and support to children affected by war in Ukraine.

Lush cream cheese frosting is layered between moist sponge cake of sweet carrot, toasted spiced nuts and hints of orange zest.

Feta is whipped and served with charred lemon, fresh oregano, a cucumber slaw and pita chips.

Crispy Belgian frites-style potatoes, lightly seasoned with sea salt.