Choose 3 or 5 cheeses to pair with seasonal accompaniments including dried fruits, spiced nuts, housemade jam, local honey & flatbread
root vegetable hash, braised greens, shallot jus
cornflake crusted, cabbage slaw, Vineyard pickles, honey butter aioli
winter spices + oats topped with caramel
SEE MENU – seasonal dried fruits, spiced nuts, Vineyard jam, honey, flatbread
potato, bacon lardons, leek oil
Vineyard chili sauce, celery dill remoulade, crumbled blue cheese
whipped maple herb ricotta, roasted local-farmed mushrooms, fennel salad, grilled focaccia
ricotta, mozzarella, hot honey
3 Chef’s choice of meats, Vineyard pickled vegetables, flatbread
Taproot beer cheese, Rhode Island honey mustard
roasted winter carrot + roots, marinated feta, olives, almond dukkha, radishes, turnips, flatbread
leeks, garlic, chive oil, grilled focaccia
braised kale + Swiss chard, sweet potato, gruyere, fried sage
prosciutto, salami, soppressata, marinated mozzarella, smoked gouda, pickled veggies, olives, flatbread
chips + shallot madeira dip, candied bacon, loaded potato skins, smoked wings
gluten free crackers $1.00
extra gluten free crackers $3.00
chicken shawarma, marinated feta, soldier bean hummus, roasted carrot tahini, tabbouleh, olives, almond-stuffed dates, flatbread
add chicken +8 | add salmon +12
vinaigrette, radishes, carrots, red onion, pickled peppers, shaved parmesan
candied hazelnuts, winter citrus, grapefruit vinaigrette, puffed chickpeas, manchego cheese
stracciatella, pistachio, pepita, arugula salad, shiso vinaigrette
all sandwiches come with fries + pickles
substitute greens +2
6 oz. RI-grown ground beef, Vermont cheddar, caramelized onions, Vineyard bacon, lettuce, Aquidneck Island dressing
North Shore-style roast beef, muenster cheese, maple BBQ, Aquidneck Island dressing, arugula, pickled red onion
roasted delicata squash, sautéed farro, roasted radicchio, shaved turnips + radish, house vinaigrette
slow-braised duck ragu, olives, carrots, onion, garlic, fennel, red wine, parmesan, tomato
6 oz. RI-grown ground beef, Vineyard chili aioli, pickled jalapeños, mozzarella, lettuce
cornflake-crusted, cabbage slaw, Vineyard pickles, honey butter aioli
horseradish cream, capers + shallot pesto, french fries
root veggie hash, braised greens, shallot jus
cider-brined and pan-seared, roasted butternut mushroom risotto, cider jus
House-made polenta cake, roasted Hillside Farm mushrooms, last summer’s tomato sauce, garlic parmesan
lots of cheese, local cream, buttery croutons
vineyard garden tomato sauce, Narragansett Creamery mozzarella
rustic tomato, sliced pepperoni, herb ricotta, mozzarella, hot honey
house mushrooms, braised greens, sweet potato, gruyere + mozzarella, fried sage
hot fudge, whipped cream
winter spices + oats topped with caramel
“We love the food from the moment it comes in the door, to the moment it reaches your plate,” Executive Chef Andy Teixeira. Industry-trained for over two decades under notable South Boston Chefs, this Taunton, MA native crossed the border to Newport Vineyards in 2016, taking the reins of three kitchens and creating from scratch, literally and figuratively, the acclaimed farm-to-table culinary program.
Congratulations to Andy on being named a semifinalist in the James Beard Foundation’s Best Chefs in the Northeast awards! See the full list here.
