The Vineyard Wine Bar

Dinner - Fall 2026

Reservations

---

Soup & Salad

Harvest Caesar Salad
Mixed greens tossed with homemade Caesar dressing topped with croutons, shaved Parmesan and marinated heirloom tomatoes (add anchovies +6)

Toasted Almond and Orange  
Mixed greens, toasted almonds, gorgonzola, crumbled bacon, sliced shallots and craisins with orange honey vinaigrette  

Curry Pumpkin Soup 
Puréed pumpkin seasoned with yellow curry and ginger finished with coconut cream and toasted pumpkin seeds   

Massaged Kale Salad
Massaged kale tossed in a sesame ginger vinaigrette with carrots, bell pepper, shallots and wonton crisps
​ 

Spinach Salad 
Baby spinach tossed in a roasted garlic and oregano vinaigrette topped with goat cheese, hearts of palm and roasted red peppers  

​Add Chicken - Shrimp - Salmon – Flat Iron - Lobster Tail

---

Light Bodied

Coconut Shrimp  
Crispy coconut shrimp served with charred pineapple and a creamy coconut curry sauce 

Shrimp & Grits
Blackened shrimp in a white wine butter sauce with tomatoes and garlic served over Gouda cheese grits

Mushroom & Onion Tart 
Whipped goat cheese mixed with roasted wild mushrooms, caramelized onions and almonds finished with a drizzle of honey and marinated heirloom tomatoes  

Hummus Crudité 
Seasonal house made hummus served with toasted sourdough crostini, olives and vegetables 

Bloody Mary Deviled Eggs
Hard boiled eggs stuffed with a creamy tomato filling and a dusting of old bay, topped with shaved celery and an olive 

---

Medium Bodied

Short Rib Raviloi
Ravioli stuffed with braised short rib, caramelized onion and mozzarella served in a San marzano tomato sauce and topped with shaved Parmesan  

Duck Confit Flatbread
Sourdough flatbread toasted with fig jam, gruyere and Gouda cheese, shredded duck confit, spinach and caramelized onion   

Meatballs En Croute 
House made beef meatballs wrapped in puff pastry with San Marzano pomodoro 
​

Hummus Among Us Flatbread
Sourdough flatbread topped with seasonal hummus spread, goat cheese, roasted squash and roasted red peppers 

---

Full Bodied

Argentinian Flat Iron 
6 oz Flat Iron steak topped with house made chimmichurri on a bed of chipotle mashed potatoes with roasted seasonal squash 

Seared Duck Breast
7oz seared Duck breast topped with a raspberry vinegar reduction served with a warm bacon potato salad and roasted Brussels 

Pad Thai
Rice noodles sautéed with eggs, peanuts and Asian vegetables tossed in a rich brown sauce. Garnished with jalapeño and fresh lime

Stuffed Lobster Tail
Cold water lobster tail stuffed with a creamy bacon and Parmesan filling served over a wild mushroom and asparagus risotto 

Maple Mustard Salmon​
Pan seared wild caught salmon finished with a maple and whole grain mustard glaze served with herbed rice and roasted asparagus

​Add Chicken - Shrimp - Salmon – Flat Iron - Lobster Tail

---

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.

Reservations

---

No Credit Card Fees
You may have noticed that some restaurants are now adding a 3% fee when you pay by credit card.
At The Vineyard Wine Bar, we have never charged a credit card service fee, and we have no plans to start.
​We believe the price on the menu should be the price you pay—without an extra charge showing up when the bill arrives.
It is just one more way we try to treat our guests fairly and make every visit an enjoyable one

---

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