Please note that because we focus on growing and sourcing local ingredients, select menu items change often
SEE MENU – seasonal dried fruits, spiced nuts, Vineyard jam, honey, flatbread
potato, bacon lardons, leak oil
Vineyard chili sauce, celery dill remoulade, crumbled blue cheese
whipped maple herb ricotta, roasted local-farmed mushrooms, fennel salad, grilled foccacia
ricotta, mozzarella, hot honey
3 Chef’s choice of meats, Vineyard pickled vegetables, flatbread
Taproot beer cheese, Rhode Island honey mustard
roasted winter carrot + roots, marinated feta, olives, almond dukkha, radishes, turnips, flatbread
leeks, garlic, chive oil, grilled focaccia
braised kale + swiss chard, sweet potato, gruyere, fried sage
prosciutto, salami, soppressata, marinated mozzarella, smoked gouda, pickled veggies, olives, flatbread
pretzels, chips + shallot madeira dip, candied bacon, loaded potato skins, smoked wings
chicken shawarma, marinated feta, soldier bean hummus, roasted carrot tahini, tabbouleh, olives, almond-stuffed dates, crispy chickpeas, pita
gluten free crackers $1.00
extra gluten free crackers $3.00
add chicken +8 | add salmon +12
vinaigrette, radishes, carrots, red onion, pickled peppers, shaved parmesan
candied hazelnuts, winter citrus, grapefruit vinaigrette, puffed chickpeas, manchego cheese
stracciatella, pistachio, pepitas, arugula salad, shiso vinaigrette
all sandwiches come with fries + pickles | substitute greens +2
6 oz. RI-grown ground beef, Vermont cheddar, caramelized onions, Vineyard bacon, lettuce, Aquidneck Island dressing
North Shore-style roast beef, muenster cheese, maple BBQ, Aquidneck Island dressing, arugula, pickled red onion
roasted delicata squash, sauteed farro, roasted radicchio, shaved turnips + radish, house vinaigrette
slow-braised duck ragu, olives, carrots, onion, garlic, fennel, red wine, parmesan, tomato
6 oz. RI-grown ground beef, Vineyard chili aioli, pickled jalapenos, mozzarella, lettuce
cornflake-crusted, cabbage slaw, Vineyard pickles, honey butter aioli
Horseradish cream, capers + shallot pesto, french fries
root veggies hash, braised greens, shallot jus
lots of cheese, local cream, buttery croutons,
cider-brined and pan-seared, roasted butternut + mushroom risotto, cider jus
house-made polenta cake, roasted Hillside farms mushrooms, last summer’s tomato sauce, garlic parmesan
vineyard garden tomato sauce, N.C. mozzarella
rustic tomato, sliced pepperoni, herb ricotta, mozzarella, hot honey
House mushrooms, braised greens, sweet potato, gruyere + mozzarella, fried sage
hot fudge, whipped cream
winter spices + oats topped with caramel
