Two dining rooms, one farm-to-table menu.
Our Taproom on the main level has views of the vineyard as well as our brewery production, allowing guests to watch the craft brewing process in action. The space opens directly onto our all-season terrace, complete with cozy fire pits, making it a welcoming spot to relax, sip, and take in the atmosphere year-round.
On days with private events, we welcome guests to our Overlook dining room, located upstairs, that is cozy and elegant — it’s anchored by an original stone fireplace, soaring wood-beam ceilings, and two walls of windows that frame views of the barrel room, tank room, and surrounding vineyard.
At our core, we are an agricultural business; creating estate grown wines from over 100-acres of preserved farmland. To add to our estate-grown, farm-fresh destination, we’ve planted our very own vineyard garden and greenhouses. A collaboration between our Vineyard Team and Culinary Team, we’re excited to bring fresh ingredients right from our property to your plate in our restaurant. In addition to dining use, we are growing herbs and fruit for beer production. We also have 14 varieties of brewing hops that were planted April 2023.
We are proud to offer a facility-wide culinary program and menus, that like our wines, are made 100% from scratch with estate grown & locally-sourced ingredients. Come enjoy in our restaurant!
All of our breads and desserts are made onsite by our talented bakery team! This includes all focaccia, rolls, sandwich breads, pretzels, ice cream, and pasta, too! Plus, check out our monthly themed sweet treat boards on the menu – perfect for sharing & celebrations.
Our signature cheeseboard to perfectly pair with your wines.
Choose 3 or 5 cheeses, accompanied by seasonal accoutrements & house made crackers.
pretzel cheese dip, house honey mustard
lots of cheese, local cream, buttery croutons
A collection of themed treats from our Vineyard Bakeshop team! See photos on our social media!
“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.
Winemaker, avid bowler and US Army veteran, George Chelf has not only perfected the Newport Vineyards winemaking craft, he created it. Time in the Army stationed in Germany near several vineyards sparked Chelf’s interest in winemaking. Upon his return to the states he acquired the position of assistant winemaker under Captain Alexander, who planted the first vines. In 1988 Chelf became head winemaker. Over the past 30 years his dedication and passion to the craft has brought over 50 medals to the Newport Vineyards wine portfolio.
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.