​The Vineyard Wine Bar

Spring Lunch 2026

Soup & Salad

Caesar Salad
Romaine lettuce, croutons, parmesan cheese, tossed in house made Caesar dressing (add anchovies +6) 

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

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 

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 

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Light Bodied

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 

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Medium Bodied

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
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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 

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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

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

Banh Mi
Slow braised pulled pork with Korean bbq sauce, kimchi and sriracha aioli

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

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

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

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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.

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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
Winner DiRona Award 2025 - 2026
No children permitted after 5:00pm