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The Ultimate Destination For Wine Lovers
The Vineyard Wine BarVoted Harford County's Best Restaurant |
The Vineyard Wine Bar
Our Menu
Our chef has spent many hours experimenting with flavors and textures to ensure that your plate arrives full of the flavor, texture and visual appearance it was intended to have. We request that there be no substitutions to the menu.
Lunch
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Autumn Kale
Kale served with pumpkin seeds, chick peas, sundried cherries, shallots, and shredded carrots finished with a carrot & ginger vinaigrette |
Strawberry Fields
Baby arugula dressed in a sweet strawberry rosé wine vinaigrette with gorgonzola, walnuts, fresh strawberries, and mandarin oranges |
Add Chicken – Shrimp – Salmon
Light Bodied
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Mushroom Tart
Wild mushrooms with garlic, shallots, herbs de Provence, and gruyere cheese over creamy ricotta on flaky puff pastry, drizzled with balsamic reduction Spanish Hummus
House made hummus blended with smoked paprika, olive oil and piquillo peppers served with toasted flatbread chips |
Meatballs En Croute
Handmade classic Italian meatballs with garlic, basil, oregano, red wine and pecorino cheese, wrapped in puff pastry served over a rustic tomato sauce Baked Brie
Brie wrapped in flaky puff pastry, served with a berry and rosemary coulis and a honey vanilla yogurt |
Sandwiches
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Turkey Apple Brie
Warm turkey with melted brie, apples, arugula, and honey served on a crisp ciabatta roll |
Blackened Salmon BLT
Blackened salmon on a pretzel roll, topped with bacon, lettuce, and tomato |
Flatbreads
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Buffalo Chicken
Cream cheese and buffalo spread topped with shredded roasted chicken, spring onions, Cheddar cheese and finished with a ranch drizzle Prosciutto and Fig
Sweet fig preserves topped with savory prosciutto, thinly sliced red onion, gruyere cheese, arugula and finished with rich balsamic drizzle |
Mushroom Harvest
Butternut squash and mascarpone cheese purée, caramelized onions, a blend of wild mushrooms, gruyere cheese, and finished with a honey drizzle The Vineyard Margarita
San Marzano tomato sauce topped with fresh mozzarella, roasted baby heirloom tomatoes, and finished with fresh basil and olive oil |
Dinner
Salads
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Golden Beet
Mixed greens in a spiced rum vinaigrette with shaved shallots, pecans, candied bacon, and crumbled herb goat cheese on top of golden beets Autumn Kale
Kale served with pumpkin seeds, chick peas, sundried cherries, shallots, and shredded carrots finished with a carrot & ginger vinaigrette |
Charred Sweet Potato & Cranberry
Spinach tossed with craisins, walnuts, goat cheese, charred sweet potato, and a Dijon vinaigrette Strawberry Fields
Baby arugula dressed in a sweet strawberry rosé wine vinaigrette with gorgonzola, walnuts, fresh strawberries, and mandarin oranges |
Add Chicken – Shrimp – Salmon
Light Bodied
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Mushroom Tart
Wild mushrooms with garlic, shallots, herbs de Provence, and gruyere cheese over creamy ricotta on flaky puff pastry, drizzled with balsamic reduction |
Meatballs En Croute
Handmade meatballs with a ground beef and Italian sausage blend, garlic, basil, oregano, red wine and pecorino cheese, wrapped in puff pastry served over a La Peperonata |
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Spanish Hummus
House made hummus blended with smoked paprika, olive oil and piquillo peppers served with toasted flatbread chips |
Baked Brie
Brie wrapped in flaky puff pastry, served with a berry and rosemary coulis and a honey vanilla yogurt |
Medium Bodied
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Blackened Ahi Tuna
Warmed jasmine rice salad tossed with snow peas, carrots, Bermuda onions and a carrot ginger vinaigrette Cellentani & Sausage
Italian sausage pan seared in sweet vermouth with peppers, Vidalia onions, spinach ragout and tossed in cellentani pasta |
Potato Crusted Salmon
Potato crusted salmon with herb risotto, vegetable du jour, and a roasted Roma tomato, shallots and saffron coulis Shrimp Ziti
Sauteed shrimp with garlic, slow roasted baby heirloom tomatoes, fresh basil, ciliegine mozzarella and ziti finished with balsamic reduction and pecorino cheese |
Full Bodied
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New Zealand Petit Rack of Lamb
Lamb chop, potato puree, vegetable du jour and rosemary demi-glace Venison Filet
Pamu Venison filet, served with a carrot ginger purée, vegetable du jour, and finished with a blackberry Dijon and vanilla coulis |
Beef Filet
Beef filet served with a duck bacon and onion jam, potato puree and vegetable du jour New York Strip
Spiced rubbed New York strip steak served with boursin and gorgonzola potato puree, vegetable du jour and a pancetta and mushroom compote |
Flatbreads
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Buffalo Chicken
Cream cheese and buffalo spread topped with shredded roasted chicken, spring onions, Cheddar cheese and finished with a ranch drizzle |
Mushroom Harvest
Butternut squash and mascarpone cheese purée, caramelized onions, a blend of wild mushrooms, gruyere cheese, and finished with a honey drizzle |
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Prosciutto and Fig
Sweet fig preserves topped with savory prosciutto, thinly sliced red onion, gruyere cheese, and finished with rich balsamic drizzle |
The Vineyard Margarita
San Marzano tomato sauce topped with fresh mozzarella, roasted baby heirloom tomatoes, and finished with fresh basil and olive oil |
For parties of 6 or more, a 20% gratuity will automatically be added to your check.
Consuming raw or uncooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
Consuming raw or uncooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
Consistently rated among the best 10 restaurants in Maryland by "Open Table". Winner from 2012 - 2021 for
Best Food, Best Wine, Best Dining Experience.
Best Food, Best Wine, Best Dining Experience.
The Vineyard Wine Bar
Our Story
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The Vineyard Wine Bar started as a dream 15 years ago.
That dream entered the final stage of fine-tuning 11 years ago. In October of 2009 we opened our doors to share that dream with you. We welcome you to The Vineyard Wine Bar. Our Bistro Menu offers an exciting array of tapas style dishes, light and healthy salads, “Flatbreads”, assorted fresh pate, an extensive selection of artisanal cheeses, and specialty desserts…all designed to accompany the great wine selection. Coupled with the wine bar, our retail shop offers an assortment of over 300 fine wines from around the world, specializing in wines that over deliver for the price. The Vineyard Wine Bar has received The Wine Spectator award for “one of the most outstanding restaurant wine lists in the world” . |
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The Vineyard Wine Bar
OUR PHILOSOPHY
Here life slows down. Leave your cares and worries behind and enter a relaxed environment. We recommend that you make reservations to ensure a most pleasant visit. We only reserve for one seating, meaning that when you make a reservation no one else will be booked for your table for the rest of the night. Your table is yours, for as long as you want to stay. You determine your length of stay. You won’t find people congregating at the door, or at the bar, waiting for a seat or table to open up. Everyone at The Vineyard Wine Bar has a seat, and it’s theirs for as long as they want to stay here. This is a much different approach to dining as most restaurants book their tables two or three times each evening. So enjoy our wine, our food, our music, and our way of life until you’re ready to leave…. We encourage you to make a reservation as we are booked full each weekend, and some weekday nights.
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The Vineyard Wine Bar
What Our Customers Say
This is the cutest wine bar. The best cream of crab soup we've ever had. Great salads and chorizo flatbread was delicious. Service and wine was perfect. |
Stopped in for the Wine Tasting... and stayed for Dinner! Great Food! Great Wine and had a Wonderful Night! Thanks.. We loved it! |
One of my favorite places to go. The staff is knowledgable and helpful, food is always presented beautifully and it's always delicious. Never had a bad anything here, can't wait for my next visit |
What a wonderful place to stumble upon! Great atmosphere, very nice wine list, knowledgeable and attentive staff. One can really enjoy themselves and not be rushed. |
The Vineyard Wine Bar
The Ultimate Destination For Wine Lovers
Our Awards
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