​The Vineyard Wine Bar

Lunch 2025

Soup & Salad

Cream of Crab with Lemon & Thyme
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Roasted Beet
Mixed greens, roasted beets, goat cheese, pecans,
crumbled bacon, sliced shallots, lemon poppy and
white balsamic

Toasted Pecan and Orange Vinaigrette
Mixed greens, toasted pecans, gorgonzola,
crumbled bacon, sliced shallots, craisins with orange honey vinaigrette
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Caesar Salad
Romaine lettuce, croutons, parmesan cheese, finished in house made Caesar dressing

Spring Salad
Arugula, oranges, strawberries, almonds,
feta cheese and a raspberry vinaigrette

​Add Shrimp - Salmon – 6oz Filet

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Sandwiches

All sandwiches are served with chips and a pickle
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Chicken Salad Sandwich
Diced chicken blended with grapes, onion, whole grain mustard, arugula and mayonnaise on a ciabatta

Turkey Apple Brie
Warm turkey with melted brie, apples, arugula, fig jam and honey served on ciabatta

Cubano
Cuban style pulled pork, smoked ham, cheddar and swiss cheese, mayonnaise, mustard and pickles on crispy ciabatta

Blackened Tuna Sandwich
Blacked ahi sushi grade tuna, lettuce, tomato, onion and creole remoulade on ciabatta

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

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Medium Bodied

Meatballs En Croute
House made beef meatballs wrapped in puff pastry,
​San Marzano pomodoro
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 Yellowtail Crudo 
Sushi grade yellowtail, pineapple lime
cilantro chimichurri and shaved jalapenos
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Burrata
Confit heirloom tomatoes, basil chiffonade and balsamic drizzle with pesto crostini

Tuna Bites
Blackened ahi tuna served with a creole remoulade

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Full Bodied

Tuna Peppered
Peppered tuna steak with sauteed asian vegetables, and a sesame scallion pancake finished with ponzu


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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

Mushroom Tart
​Roasted exoGc mushrooms, stracciatella whipped
with goat cheese and ricotta, topped with gruyere
cheese, drizzled with a fig and honey white balsamic
reduction, and balsamic caramelized onions

Deconstructed Pork Eggroll
Shredded braised pork, Asian vegetables, crispy
wonton, pickled ginger, and sesame vinaigrette

Chef Ron 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 - 2024 for
​Best Food, Best Wine, Best Dining Experience.
No children permitted after 5:00pm