​The Vineyard Wine Bar

Lunch 2026

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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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

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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

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

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

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

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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 

Baked Brie Bites
Baked pastry wrapped brie wedges. Served with plum jam, balsamic glaze, strawberries and toasted almonds

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Sandwiches

All sandwiches are served with chips and pickle
Substitute a bed of greens for bread upon request
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Chicken Salad Sandwich
House made chicken salad mixed with red grapes atop arugula and tomato on ciabatta

Turkey Apple Brie
Warm turkey with melted brie, apple slices, arugula, fig jam and honey served on ciabataa

Vineyard Steak Sandwich
Seared and sliced filet mignon, balsamic,
caramelized onions, arugula, sliced roma tomatoes,
horseradish cream cheese spread on ciabatta

Salmon BLT
Wild caught salmon, bacon, lettuce and tomato with chipotle lime aioli on ciabatta

​Cubano
Pulled pork, smoked ham, cheddar and swiss cheese, mayonnaise mustard and pickles on ciabatta

BBQ Pulled Pork
Slow braised pulled pork tossed in hickory BBQ with pickled red onions and slaw 
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Chicken Bacon Dijon
Buttermilk fried chicken breast, applewood smoked bacon, swiss cheese, baby spinach and dijon honey mustard

Hot Italiano Melt
Serrano ham, genoa salami, soppressata, provolone,
basil aioli, sliced shallots and roasted red peppers on ciabatta

Ahi Tuna Sandwich 
Blackened ahi sushi grade tuna, ginger sriracha mayo, sesame cabbage slaw, sliced cucumbers and sliced avocado 

Meatball Parm
Signature house made beef meatballs simmered in San Marzano pomodoro, fresh basil and melted provolone 

Marco Polo
Sliced roasted chicken breast, prosciutto, melted ciliegine mozzarella, tomato confit, arugula and balsamic glaze

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Chef Chelsie 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.

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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