Choose 3 or 5 cheeses to pair with seasonal accompaniments including fruits, spiced nuts, local honey & Taproot spent grain crackers
Butternut squash, coconut curry, NV white wine, crème fraîche, house baguette
8 oz. Local beef, signature Aquidneck Island sauce, caramelized onions, sesame bun
salted whipped cream, chocolate corn flake crumble
SEE MENU – Served with seasonal fruits, spiced nuts, vineyard jam, honey, Taproot spent grain crackers
add capocollo 7 | add proscuitto 7
GF Crackers 3 | extra bread 3
house hot sauce, blue cheese, celery dill ranch
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*
sweet pepper relish, garlic aioli, fried garlic
*dinner menu only*
warm taproot beer cheese, local honey mustard
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
butternut squash, coconut curry, NV white wine, crème fraîche, house baguette
house sourdough, whipped ricotta, wild mushrooms, maple ponzu, toasted sesame
melted mozzarella, ricotta, fontina, garlic cream with fresh oregano
*lunch menu only*
braised kale + Swiss chard, sweet potato, gruyere, fried sage
8 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*
pecans, grapes, yogurt, caramelized onions, challah twist
*lunch menu only*
sweet pepper relish, gouda, arugula, lemon aioli, 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
grilled Rhode Island peaches, mint, basil, lemon vinaigrette
blood orange, jalapeños, fried shallots, cilantro, citrus vinaigrette
*dinner menu only*
rotating New England oysters with cocktail sauce & mignonette
*dinner menu only*
1/2 dozen with cocktail sauce, horseradish
*lunch menu only*
house-made gemelli, pecorino, roasted pumpkin, local mushrooms, kale, farm-crispy sage
warm fall panzanella, pickled cranberries, roasted parsnip, chicken jus
6 oz. sirloin, mushroom-seasoned fries, lemon sesame miso butter, vineyard greens salad
*lunch menu only*
7 oz. grilled ribeye, mushroom-seasoned house fries, creamy au poivre
*lunch menu only*
grilled ribeye, crispy ball potato, creamed farm greens, au poivre
*dinner menu only*
garlic, basil mint pesto, parmesan, lemon
traditional pork, beef, veal ragú infused with our Landot Noir, orecchiette, fresh basil, chili oil
sweet corn risotto, garden-grown rainbow swiss chard, parmesan, fried shallots
house-made linguini, pecorino romano, fresh egg, cracked black pepper, house-cured pork belly
*dinner menu only*
tomato arugula salad, agrodolce, lemon aioli
*dinner menu only*
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
apricot thyme glaze, vanilla ice cream
salted whipped cream, chocolate corn flake crumble
please ask your server for today’s selection!
fig leaf whipped cream, spiced pumpkin seed brittle
“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.
