The Vineyard Wine Bar

Dinner - Winter 2026

Reservations

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Soup & Salad

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

Tomato Bisque
Cup of homemade creamy tomato soup served
with a basil pesto grilled cheese baguette
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Mediterranean 
Baby spinach tossed with Dijon vinaigrette, artichoke hearts, roasted red peppers, olives, feta cheese and crispy fried onions 

​Add Shrimp - Salmon – Filet Tips

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Light Bodied

Bruschetta Trio
Garlic spread, sundried tomato pesto and basil pesto crostini served with melted mozzarella and house marinated tomatoes with balsamic glaze

Tuna Bites
Blackened ahi tuna served with a creole remoulade

Filet Caprese
Filet tips served over a caprese salad with cherry tomatoes, micro greens and basil topped with balsamic 

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

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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Medium Bodied

Korean BBQ Pork
Shredded Korean BBQ braised pork and vegetables layered between toasted rice cakes. Finished with kimchi and a ginger honey drizzle 

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 
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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

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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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Pork Chop
One 80z boneless paprika and brown sugar dusted pork chop served with lemon pepper potato wedges and haricot vert. Finished with an apple cider and chipotle reduction. 

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

Lamb Vindaloo
Tender slow braised lamb in a flavorful curry served over jasmine rice with roasted carrots and warm naan

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

Mediterranean Salmon ​
Wild caught salmon with an olive and sundried tomato tapenade served on a bed of tomato confit cous cous with roasted asparagus and feta cheese

Duck Confit
Duck confit leg and thigh finished with a cherry and orange
gastrique served with bacon roasted Brussels sprouts and
poached pears

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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