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 Roasted Beet Salad
Roasted red and golden beets topped with spring mix in a creamy dill dressing with toasted almonds, hard boiled egg and pickled red onion |
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 |
Traditional Maryland Crab Soup
Add Chicken - Shrimp - Salmon – Flat Iron
Add Chicken - Shrimp - Salmon – Flat Iron
Light Bodied
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Blackened Rockfish Bites
Blackened rockfish filet served over remoulade dressed cabbage Fried Green Tomato Caprese
Fried green tomatoes and fresh mozzarella on a bed of basil pesto dressed spring mix finished with balsamic glaze and marinated tomatoes Duck Wontons
Fried wonton filled with duck bacon, corn and cream cheese with a sweet chili glaze |
Meatballs En Croute
House made beef meatballs wrapped in puff pastry, San Marzano pomodoro Deviled Eggs
Hard boiled eggs stuffed with a creamy Dijon filling and topped with bacon and green onions Mushroom Tart
Roasted exotic mushrooms, with whipped goat cheese and herbs and balsamic caramelized onions. Finished with a honey fig reduction and balsamic glaze |
Medium Bodied
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Blackened Mahi Tacos
Three blackened mahi tacos served in soft flour tortillas topped with house chimichurri and charred pineapple salsa Shrimp and Grits
Blackened shrimp in a white wine butter sauce with tomatoes and garlic served over Gouda cheese grits Margarita Flatbread
Sourdough flatbread topped with pesto, fresh sliced mozzarella and Roma tomatoes |
Coconut Shrimp
Crispy coconut shrimp served with charred pineapple and a creamy coconut curry sauce Smoked Salmon Flatbread
Sourdough flatbread toasted with herb oil and topped with a cream cheese spread, chilled smoked salmon, capers, sliced shallots and fresh dill |
Full Bodied
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New York Strip
12 oz pepper encrusted New York strip steak topped with a cognac cream served with roasted rosemary potatoes and roasted asparagus Eastern Shore Rockfish
Blackened rockfish and fried green tomatoes with a roasted corn and crab salad tossed in a citrus herb vinaigrette Lamb Chops
Half rack of New Zealand lamb chops covered in garlic puree, served with Mediterranean couscous salad and wilted spinach |
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 Surf and Turf
6 oz flat iron steak topped with an herb compound butter and served alongside crab imperial stuffed shrimp, jasmine rice and roasted asparagus |
Chef Nick 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.
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
