Choose 3 or 5 cheeses to pair with seasonal accompaniments including fruits, spiced nuts, local honey & Taproot spent grain crackers
crispy fingerling potatoes, arugula, asparagus with zesty lemon-dill yogurt
6 oz. Local beef, signature Aquidneck Island sauce, caramelized onions, sesame bun
double chocolate, vanilla bean ice cream, caramel
SEE MENU – Served with seasonal fruits, spiced nuts, vineyard jam, honey, Taproot spent grain crackers
GF Crackers 3 | extra crackers 3 | grilled bread 3
clams, potatoes, crispy bacon lardons, leek oil, Taproot spent grain crackers
tradition pork, beef, veal, fresh oregano, NV Cabernet, herb-whipped ricotta
herb-infused ricotta, zesty tomato sauce, sharp cheddar, drizzled with hot honey
*lunch menu only*
whipped feta, toasted pistachios, hint of cinnamon, EVOO
*dinner menu only*
trio of Chef’s choice of meats, house-pickled vineyard vegetables, Taproot spent grain crackers
steamed in rosemary broth, NV Great White Rosé, torn bread
marinated feta, shaved radish, olives
*lunch menu only*
melted mozzarella, ricotta, fontina, garlic cream with fresh oregano
*lunch menu only*
braised kale + Swiss chard, sweet potato, gruyere, fried sage
warm taproot beer cheese, local honey mustard
6 oz. Local beef, signature Aquidneck Island sauce, caramelized onions, sesame bun
shaved fennel, apple slaw, truffle-lemon tartar sauce, house pickles, sesame bun
*lunch menu only*
house hot sauce, blue cheese, celery dill ranch
pecans, grapes, yogurt, caramelized onions, challah twist
*lunch menu only*
basil pesto, mozzarella, arugula, bacon, sesame bun
*dinner menu only*
add chicken +8 | add salmon +14
greens, simple vinaigrette, goat cheese, crisp radish, pickled peppers, fresh garden herbs
parmesan, white anchovies, rosemary garlic croutons
blue cheese, crisp endive, celery, candied hazelnuts
crisp apple, Serrano pepper, lemongrass, fresh dill, shallots
*dinner menu only*
parmesan, white anchovies, rosemary garlic croutons
ruby grapefruit, toasted hazelnut, chili crisp
*dinner menu only*
seasonal vegetables, lemon, oregano, arugula basil pesto
spring vegetables, fine herbs, dijon, torn bread
6 oz. sirloin, mushroom-seasoned fries, lemon sesame miso butter, vineyard greens salad
*lunch menu only*
spring pea purée, spring onions, broccolini, NV Cabernet Sauvignon demi-glace
*dinner menu only*
garlic, basil mint pesto, parmesan, lemon
traditional pork, beef, veal ragú infused with our Landot Noir, orecchiette, fresh basil, chili oil
crispy fingerling potatoes, arugula, asparagus with zesty lemon-dill yogurt
local littlenecks, spring onions, NV Pinot Gris, garlic, lemon, fresh chives
*dinner menu only*
root veggie hash, braised greens, shallot jus
North Shore-style roast beef, muenster cheese, maple BBQ, Aquidneck Island dressing, arugula, pickled red onion
cacio e pepe French fingerlings, rapini, salsa verde
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
toasted marshmallow, peanut brittle, espresso brownie, shortbread crumble
rosemary shortbread crust, raspberry sorbet
double chocolate, vanilla bean ice cream, 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.
