chicken shawarma, marinated feta, soldier bean hummus, roasted carrot tahini, tabbouleh, olives, almond-stuffed dates, flatbread
pretzel cheese dip, Taproot 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!
focaccia crostini
spicy-cucumber corn salad, sweet chili dipping sauce
Roasted Hillside Farms mushrooms, Narragansett Creamery Angelito Cheese, Grilled Baguette
Gulf Shrimp, In the Buff, garlic herb butter, tomatoes, grilled baguette
Chef’s seasonal choice
assorted pickled vegetables + marinated olives
warm spiced apples, roasted parsnip + carrot, cinnamon crostini
pretzel cheese dip, Taproot honey mustard
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
local greens, winter veggies, simple vinaigrette
chiffonade kale, roasted butternut squash, apple, Gemini spiked cranberries, candied pecan, red onion, cider vinaigrette
roasted beets, whipped goat cheese, hazelnuts, greenhouse arugula, orange cardamom vinaigrette
all sandwiches come with housemade chips & seasonal bread + butter pickles
add bacon or a fried egg to any sandwich $3
substitute maple roasted veggies OR simple side salad $2
substitute bread for greens for GF option $1
cider-glazed apple, muenster, cheddar, bakeshop white
pan-fried root vegetables, fruits+grain, kale, sage cream, gluten-free wrap
Oven baked potato Haddock, garden lettuce, house tartar, Vermont cheddar, brioche bun
¼ lb. RI-grown ground beef, Vermont cheddar, flattop onions, house bacon, lettuce, Aquidneck Island dressing, soft roll
marinated grilled chicken breast, Swiss cheese, Canadian bacon, honey dijon aioli, greenhouse arugula, brioche bun
smoked beef shank, Hillside Fram mushrooms, flattop onion, House Banana peppers, pretzel cheese, baguette
cider-brined and pan-seared, roasted butternut mushroom risotto, cider jus
lots of cheese, local cream, buttery croutons.
House-made polenta cake, roasted Hillside Farm mushrooms, last summer’s tomato sauce, garlic parmesan
vineyard garden tomato sauce, Narragansett Creamery mozzarella
sweet potato spread, apple, chedar, arugula, hot honeyd
mascarpone, duck confit, dried figs, red onion, gruyere
A collection of themed treats from our Vineyard Bakeshop team! See photos on our social media!
crafted in-house
hot fudge, whipped cream
“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.
