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Bob Kinkead's Colvin Run Tavern
Bob Kinkead's Colvin Run Tavern
8045 Leesburg PikeVienna, VA 22182
703 356-9500
| Dinner Menu | ||
| Dinner Menu | ||
| Poached Maine Lobster with savoy cabbage, chive and potato risotto and black truffle butter sauce |
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| Shaved Serrano Ham with marinated local melons, baby mizuna, 50 year old sherry vinegar and spiced almonds |
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| Tuna Ceviche with ginger and coconut, chile spiced seared rare tuna with sweet pepper tamale and tuna carpaccio with a yuzu lime vinaigrette and crispy yucca |
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| Pumpkin Raviolis with brown butter, maple vinegar, panceta, toasted pumpkin seeds and artisanal pumpkin seed oil |
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| Country Duck Pate with pistachios and cherries, torchon of foie gras with toasted brioche, chicken liver mousse with pickles and rilletes of pork shoulder with pommery mustard |
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| New England Clams Five Ways clam fritters with remoulade sauce, clams casino, fried ipswich clams, stuffed topneck clam and new england clam chowder |
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| Soups and Salads | ||
| Shrimp and Lobster Bisque with shrimp, and english pea agnolottis |
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| Gorgonzola Stuffed Seckel Pears with belgian endive, frisee, spiced walnuts and pomegranate molasses vinaigrette |
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| Westfield Farms Blue Goat Cheese Salad with marinated baby beets, french green lentils and arugula |
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| Salad of Hearts of Romaine, cabbage jicama slaw, chiles, avocado and buttermilk lime dressing |
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| Fish and Shellfish | ||
| Sea Salt and Black Pepper Crusted Rare Tuna Steak and Yuca Frites with an annato citrus dressing served with a salad of pea greens, orange and cilantro |
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| Seared Nantucket Sea Scallops with baby bok choy, spicy peanut sesame noodles, crispy pickled ginger and a fermented black bean sauce |
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| Pancetta Wrapped Atlantic Salmon with pan roasted cauliflower, chanterelles, melted leeks, horseradish fraiche and sherry beef sauce |
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| Coconut and Cashew Crusted Cod with shrimp, cilantro, sweet potatoes, swiss chard, served in a caribbean coconut milk and ginger broth |
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| Pan Roasted Rockfish with lemon rosemary emulsion, garlic chips, marinated cherry tomatoes and fried zucchini parmesan |
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| Meats, Game and Poultry | ||
| Apple Butter Glazed Roasted Pork Loin with house made bratwurst, braised bacon, sauerkraut strudel and a pommery mustard sauce |
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| Grilled Beef Barrel of Rib Eye with local sweet corn and chanterelles, confit of baby potatoes and house-made worcestershire sauce |
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| Pan Roasted Muscovy Duck Breast with savory potato gnocchi, honey mushrooms, leg confit and foie gras emulsion |
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| Roasted Rack and Sausage Stuffed Loin of Lamb with salsify sweet garlic spinach, creamy potato gratin and a rosemary merlot sauce |
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| Black Pepper and Juniper Crusted Venison Leg with local baby turnips, celeriac potato puree, fig preserves and zinfandel |
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| The Carving Cart | ||
| Roasted Prime Rib of Beef with yorkshire pudding, horseradish creme fraiche, button mushrooms, and creamy mashed potatoes |
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| carving cart changes daily | ||
| Tasting Menu $70.00 | ||
| Per Person (not Including The Optional Cheese Course) and with Accompanying 3oz. Glasses of Wine, $95 Please Note The Entire Table Must Participate, Our Tasting Menu Is Not Offered On Saturday Evenings, Thank You. | ||
| Tasting of Clams sauvignon blanc, drylands estate | ||
| Terrine of Foie Gras with toasted brioche and sauternes gastrique bonny doon muscati | ||
| Pan Roasted Rockfish with a lemon rosemary emulsion, marinated cherry tomatoes and fried zucchini parmesan bordeaux blanc | ||
| Poached Maine Lobster with savoy cabbage, chive and potato risotto and a black truffle butter sauce chardonnay, chau st. jean, sonoma, 2005 | ||
| Pan Roasted Muscovy Duck Breast with truffled potato gnocchi, honey mushrooms, and a foie gras emulsion malbec, pascual toso, mendoza | ||
| Grilled Beef Barrel of Ribeye with local corn, chanterelles, onion rings and house-made worcestershire cabernet, sagelands vineyards | ||
| 3 Artisan Cheeses idiazabai, humbolt fog and gubbeen with walnut bread and quince paste (Optional course, $8 supplemental charge) | ||
| Hot Cider, Apple Crumb Cake, Caramel Ice Cream, Calavacos Brulee with warm apple streusel emillo lustau east india solera sherry | ||
| Peanut Butter Torte with tahitian vanilla milk shake nutty irishman | ||
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| Lunch Menu | ||
| Lunch Menu | ||
| Tomato and Fennel Soup with saffron aioli and garlic croutons |
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| Roasted Cauliflower Soup with caviar cr, fraiche |
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| Seared Nantucket Sea Scallops with celery frisee salad, celery sauce and savory potato gnocchi |
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| Arugula, Red Onion, and Fennel Salad with lemon vinaigrette and shaved pecorino |
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| Salad of hearts of romaine, cabbage jicama slaw, chiles, avocado and buttermilk lime dressing |
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| Cream of Corn Soup with guacamole, crispy tortillas, and cilantro |
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| Grilled Portabella Mushroom with polenta cake, cheese fonduta, parmesan tulle and charred tomato sauce |
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| Phillippine Style Spring Roll with curried pork and shrimp celery radish salad and asian style barbeque sauce |
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| Country Duck Pate with dried cherries, pistachios, and fig molasses vinaigrette |
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| Crispy Thai Style Squid with green papaya salad and lime dipping sauce |
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| Main Course Salads and Lighter Fare | ||
| Tuna Carpaccio with pine nuts, macerated currants, capers, lime and arugula celery salad |
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| Shrimp, Grilled Scallops, Lump Crab, and Lobster with a yuzu lime vinaigrette, and a salad of green papaya and mango |
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| Grilled Chicken with arugula, port poached pear, spiced walnuts, two celery salad, goat cheese and balsamic reduction |
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| Fish and Shellfish | ||
| Viennoise Crusted Cod with roasted pumpkin, salsify, braised savoy cabbage and porcini cream sauce |
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| Pancetta Wrapped Atlantic Salmon with buttery leeks, chanterelles, roasted cauliflower and sherry beet sauce |
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| Sesame Crusted Tuna with baby bok choy, shrimp gyoza, a fermented black bean sauce and crispy pickled ginger |
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| New England Seafood Chowder and Crispy Beer Battered Cod with wellfleet clams, crab, and celery root mashed potatoes |
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| Coconut and Cashew Crusted Rockfish with shrimp, cilantro, sweet potatoes, swiss chard in a carlbbean coconut milk and ginger broth |
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| Pan Seared Sea Scallops with sweet potato butternut squash puree, brussels sprouts with bacon and warm brown butter vinaigrette |
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| Meat and Poultry | ||
| Herbed Pork Scaloppini with chive spetzie, quince compote, baby turnips and cider pommery mustard sauce |
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| Duck Confit with an asian napa cabbage slaw, crispy wontons, scallion pancake and hoisin glaze |
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| Prix Fixe Menu | ||
| Two Courses for $19.00, Three Courses for $26.00 | ||
| Tomato and Fennel Soup with saffron aioli and garlic croutons | ||
| Crispy Thai Style Squid with green papaya salad and lime dipping sauce | ||
| Arugula, Red Onion, and Fennel Salad with lemon vinaigrette and shaved pecorino or crispy squid with green papaya salad | ||
| Grilled Chicken with arugula, port poached pear, spiced walnuts, goat cheese, two celery salad and balsamic reduction | ||
| Pancetta Wrapped Atlantic Salmon with buttery leeks, chanterelles, roasted cauliflower and sherry beet sauce | ||
| Herbed Pork Scaloppini with chive spaetzle, quince compote, baby turnips and cider pommery mustard sauce | ||
| House made Ice Cream and Sorbets | ||
| Stack of Jack - Jack Daniels Creame Brulee | ||
| Selection of Artisinal Cheeses | ||
| Warm Pecan Tart with Maple Ice Cream | ||
| Please Note In Cooperation with The Fairfax Country Health Department and Virginia Board of Health. The Consumptions of Raw or Undercooked Meats, Poultry, Eggs, Shellfish or Seafood Can Increase The Risk of Food Borne Illnes, Especially If You Have Certain Medical Conditions | ||
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| Desserts Menu | ||
| Pastry Chef David Collier | ||
| Warm Pear Tart Tatin with vanilla ice cream and caramel |
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| Bittersweet Chocolate Hazelnut Mousse Cake |
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| Peanut Butter and Bittersweet Chocolate Torte with a vanilla tahtian milk shake |
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| Warm Pecan Tart with Maple Ice Cream and Caramel |
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| Stack of Jack Danielos Cr. Brulee with black strap molasses sauce |
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| Tasting of The Topics passion fruit torte, roasted pineapple ice cream, phyllo dough with a yuzu lime curd |
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| Selection of Three Sorbets with fresh berries and mixed berry sauce |
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| Selection of Three Ice Cream with caramel sauce |
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| Cheese Board | ||
| Assortment of Imported and Domestic Cheeses from our Cheese Board served with Walnut Bread | ||
| Three Selections |
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| Five Selections |
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| Seven Selections |
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| Please Note That The Warm Tart Tatin Will Take Approximately 20 Minutes to Bake | ||
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Fax:
703-356-1008Hours:
Lunch Mon-Thu: 11:30am-2:30pm Fri: 11:30am-2:30pm Dinner Mon-Thu: 5:30pm-9:30pm Fri-Sat: 5:30pm-10:30pm Sun: 5pm-9pmNeighborhood:
Fairfax, Tysons CornerNotes:
Private PartiesPhone:
703-356-9500Location(s)
- Bob Kinkead's Colvin Run Tavern
- 8045 Leesburg Pike
- Vienna, DC, 22182
- United States
