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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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Caesar
Crisp romaine lightly tossed in Caesar dressing topped with pecorino cheese and accompanied by ciabatta pecorino croutons Vineyard Caprese
Heirloom tomatoes, ciliegine mozzarella, shaved shallots on top of a bed of mixed greens finished with a basil vinaigrette and balsamic vinaigrette reduction |
Shaved Watermelon & Cucumber
Watermelon and cucumber assembled with feta cheese, arugula and a seasoned agave vinaigrette Shredded Brussel Sprout
Brussel sprouts with romaine and asiago cheese and served with almonds, craisins and poppyseed dressing |
Add Chicken – Shrimp – Salmon - Blackened Ahi Tuna
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 Saganaki
Pan fried Greek cheese served with an orange and mango chutneys |
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 |
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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Ratatouille
Grilled spring vegetables, zucchini, yellow squash, Bermuda onions, and tomatoes on top of a hummus spread drizzled with balsamic reduction Add Shrimp Prosciutto and Fig
Sweet fig preserves topped with savory prosciutto, thinly sliced red onion, gruyere cheese, arugula and finished with rich balsamic drizzle |
Smoked Salmon
Creamy horseradish spread topped with smoked salmon, red onions, baby capers, and dill Served Cold Crab & Spinach
Cream cheese and horseradish spread with spinach, topped with diced tomatoes, lump crab meat and finished with a lemon garlic aioli |
Dinner
Salads
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Caesar
Crisp romaine lightly tossed in Caesar dressing topped with pecorino cheese and accompanied by ciabatta pecorino croutons Vineyard Caprese
Heirloom tomatoes, ciliegine mozzarella, shaved shallots on top of a bed of mixed greens finished with a basil vinaigrette and balsamic vinaigrette reduction |
Shaved Watermelon & Cucumber
Watermelon and cucumber assembled with feta cheese, arugula and a seasoned agave vinaigrette Shredded Brussel Sprout
Brussel sprouts with romaine and asiago cheese and served with almonds, craisins and poppyseed dressing |
Add Chicken – Shrimp – Salmon - Blackened Ahi Tuna
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 |
Prosciutto Wrapped Cantaloupe
Cantaloupe wrapped in prosciutto with balsamic reduction and a honey-yogurt drizzle |
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Saganaki
Pan fried Greek cheese served with an orange and mango chutneys |
Shrimp & Avocado Toast
A favorable, not too spicy combination of garlic, Cajun spices, smoked sea salt, onion and old bay in a rich cream sauce |
Medium Bodied
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Blackened Ahi Tuna
Blackened ahi tuna, jicama slaw, and coconut jasmine rice Shrimp Ziti
Sauteed shrimp with garlic, baby heirloom tomatoes, fresh basil, ciliegine mozzarella and ziti finished with balsamic reduction and pecorino cheese |
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 Teriyaki Salmon
Salmon on top of horseradish jasmine rice with spring squash and an agave teriyaki glaze |
Full Bodied
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Steak Au Poivre
New York Strip steak with potato puree, grilled asparagus, and a brandy demi-glace Carne Asada & Shrimp
Spiced rubbed hanger steak, shrimp, and a cilantro chimichurri over top of red beans and rice |
Beef Filet
Beef filet served with a duck bacon and onion jam, asparagus, and roasted potatoes |
Flatbreads
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Ratatouille
Grilled spring vegetables, zucchini, yellow squash, Bermuda onions, and tomatoes on top of a hummus spread drizzled with balsamic reduction Add Chicken Add Shrimp |
Smoked Salmon
Creamy horseradish spread topped with smoked salmon, red onions, baby capers, and dill Served Cold |
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Prosciutto and Fig
Sweet fig preserves topped with savory prosciutto, thinly sliced red onion, gruyere cheese, arugula and finished with rich balsamic drizzle |
Crab & Spinach
Cream cheese and horseradish spread with spinach, topped with diced tomatoes, lump crab meat and finished with a lemon garlic aioli |
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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