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. Join us to enjoy the current season’s offerings!
All of our breads and desserts are made onsite! This includes all focaccia, rolls, sandwich breads, pretzels, ice cream, and pasta, too! Also, check out the rotating baked goods in our Marketplace each Saturday & Sunday while they last to bring our freshly baked breads and sweets home with you!
“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.
Eat local. Drink local. We are proud of our 100% scratch locally sourced offerings, and could not do it without local farms. Here is a sampling of our farm partners.