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.
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Dinner - Fall 2025

Reservations

Soups & Salads

Tomato Bisque
Cup of homemade creamy tomato soup served
with a basil pesto grilled cheese baguette
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Caesar Salad
Romaine lettuce, croutons, parmesan cheese, finished in house made Caesar dressing

Toasted Pecan and Orange Vinaigrette
Mixed greens, toasted pecans, gorgonzola, crumbled bacon, sliced shallots and craisins with orange honey vinaigrette

Roasted Beet
Mixed greens, roasted beets, goat cheese, pecans,
crumbled bacon, sliced shallots, lemon poppy and
white balsamic

Brussel Sprout
Shaved brussel sprouts, toasted walnuts, asiago cheese, couscous and pickled red onion, tossed in a cherry balsamic vinaigrette

​Add Shrimp - Salmon – Dakota Steak

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Light Bodied

Meatballs En Croute
House made beef meatballs wrapped in puff pastry,
​San Marzano pomodoro
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Baked Brie Bites
Baked pastry wrapped brie wedges. Served with plum jam, balsamic glaze, strawberries and toasted almonds

Bruschetta Trio
Garlic spread, sundried tomato pesto and basil pesto crostini served with melted mozzarella and house marinated tomatoes with balsamic glaze
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Tuna Tartar
Saku tuna tossed in orange honey sriracha with avocado and crispy wontons

Cali Tzatziki Dip
Feta, ricotta and greek yogurt blended with diced vegetables, onions and fresh dill with sliced avocado and warm naan (served chilled)

Tuna Bites
Blackened ahi tuna served with a creole remoulade

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Medium Bodied

Deconstructed Pork Eggroll
Shredded teriyaki braised pork, Asian vegetables, crispy wonton chips and pickled ginger

Mushroom Tart
Roasted exotic mushrooms, with whipped goat cheese and herbs and balsamic caramelized onions. Finished with a honey fig reduction and balsamic glaze
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Coconut Shrimp
Crispy coconut shrimp served with fried rice, bell pepper and cucumber salad, finished with a sweet
chili glaze and sriracha honey drizzle

Duck Wontons
​Fried wonton filled with duck bacon, corn and cream cheese with a sweet chili glaze

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Full Bodied

New York Strip
8 oz pepper dusted New York Strip served with a loaded potato cassoulet, rosemary demi-glace and roasted asparagus
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Cornish Game Hen
Half Cornish game hen with sweet potato puree and haircot vert. Finished with a dark cherry gastrique and candied walnuts
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Lamb Vindaloo
Tender slow braised lamb in a flavorful curry served over jasmine rice with roasted carrots and warm naan

Mango Glazed Salmon
​Wild caught salmon with a mango glaze and a smoky red pepper coulis, lemon and herb risotto and roasted asparagus

Venison
Mesquite rubbed 6 oz venison filet on a bed of goat cheese polenta and asparagus finished with chorizo hash and a cilantro lime crema

Pesto Bucatini ​
Sauteed shrimp and chicken tossed with house made basil pesto, roma tomatoes and bucatini. Finished with balsamic glaze and pecorino
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Dakota Steak
6 oz dakota steak with cauliflower puree, tomato sofrito and haircot vert, topped with sauteed herb butter shrimp

Crispy Skin Duck
Crispy skin roasted duck breast with both golden and red beet purees, marinated and roasted cremini mushrooms with bean sprouts and carrots

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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.
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

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Consistently rated among the best 10 restaurants in Maryland by "Open Table". Winner from 2012 - 2024 for
​Best Food, Best Wine, Best Dining Experience.
No children permitted after 5:00pm