The Vineyard Wine Bar
Dinner - Spring 2026
Soup & Salad
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Caesar Salad
Romaine lettuce, croutons, parmesan cheese, finished in house made Caesar dressing Tomato Bisque
Cup of homemade creamy tomato soup served with a basil pesto grilled cheese baguette |
Toasted Pecan and Orange Vinaigrette
Mixed greens, toasted pecans, gorgonzola, crumbled bacon, sliced shallots and craisins with orange honey vinaigrette Spinach Salad
Baby spinach tossed with Dijon vinaigrette, topped with goat cheese, shallots, candied walnuts, sweety drop peppers and roasted mushrooms |
Add Shrimp - Salmon – Filet Tips
Light Bodied
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Bruschetta Trio
Garlic spread, sundried tomato pesto and basil pesto crostini served with melted mozzarella and house marinated tomatoes with balsamic glaze Mushroom Tart
Roasted exotic mushrooms, with whipped goat cheese and herbs and balsamic caramelized onions. Finished with a honey fig reduction and balsamic glaze Blackened Rockfish Bites
Blackened rockfish filet served over remoulade dressed cabbage Meatballs En Croute
House made beef meatballs wrapped in puff pastry, San Marzano pomodoro |
Cali Tzatziki Dip
Feta, ricotta and greek yogurt blended with diced vegetables, onions and fresh dill with sliced avocado and warm naan (served chilled) Short Rib Pierogi
Braised beef short rib filled pierogi on a bed of sour cream topped with herb demi glace, gruyere and pickled red onion Short Rib Pierogi Filet Caprese
Filet tips served over a caprese salad with cherry tomatoes, micro greens and basil topped with balsamic Carrot Fries
Baked carrot batons topped with sea salt and served with black pepper and roasted garlic aioli |
Medium Bodied
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Korean BBQ Pork
Shredded Korean BBQ braised pork and vegetables layered between toasted rice cakes. Finished with kimchi and a ginger honey drizzle Baked Brie Bites
Baked pastry wrapped brie wedges. Served with plum jam, balsamic glaze, strawberries and toasted almonds Duck Wontons
Fried wonton filled with duck bacon, corn and cream cheese with a sweet chili glaze |
Coconut Shrimp
Crispy coconut shrimp served with fried rice, bell pepper and cucumber salad, finished with a sweet chili glaze and sriracha honey drizzle Salmon Wellington
Puff pastry with a rich cream cheese, caper and wild caught salmon filling |
Full Bodied
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Deconstructed Salmon Gyro
Pan seared wild caught salmon on a bed of whipped feta with pickled red onions, heirloom tomatoes, sliced cucumber, kalamata olives, avocados, roasted red peppers, and warm naan. Finished with a lemon and dill vinaigrette. New York Strip
8 oz pepper dusted New York Strip served with a loaded potato cassoulet, rosemary demi-glace and roasted asparagus Shrimp and Crab Linguine
Jumbo lump crab and sautéed shrimp tossed in a white wine lemon butter sauce with heirloom cherry tomatoes, spinach and pecorino Filet Medallions
Three (3 oz) filet medallions with herb goat cheese whipped potatoes, hericot vert and a rich mushroom demi glace |
Cordon Bleu Arancini
Two pan fried arancini, one filled with chicken breast, Serrano ham and provolone cheese and the other filled with herb and cheese risotto. Served with roasted asparagus and a light lemon cream Stuffed Flounder
Flounder filet stuffed with pecorino, shrimp and roasted red peppers over saffron rice with lemon butter and roasted hericot vert Duck L'Orange
Duck confit leg and thigh on a bed of carrot puree with roasted brussel sprouts and bacon, finished with a cherry orange gastrique |
Chef Chelsiehas 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.
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.
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.
Consistently rated among the best 10 restaurants in Maryland by "Open Table". Winner from 2012 - 2025 for
Best Food, Best Wine, Best Dining Experience.
Voted Best Wine Bar in Maryland - 2025
No children permitted after 5:00pm
Best Food, Best Wine, Best Dining Experience.
Voted Best Wine Bar in Maryland - 2025
No children permitted after 5:00pm
