Please note that because we focus on growing and sourcing local ingredients, select menu items change often
SEE MENU – Served with seasonal fruits, spiced nuts, vineyard jam, honey, Taproot spent grain crackers
clams, potatoes, crispy bacon lardons, leek oil, Taproot spent grain crackers
warm Taproot beer cheese, local honey mustard
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
house hot sauce, blue cheese, celery dill ranch
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
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*
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
seasonal vegetables, lemon, oregano, arugula basil pesto
6 oz. sirloin, mushroom-seasoned fries, lemon sesame miso butter, vineyard greens salad
*lunch menu only*
local littlenecks, spring onions, NV Pinot Gris, garlic, lemon, fresh chives
*dinner menu only*
slow-braised duck ragu, olives, carrots, onion, garlic, fennel, red wine, parmesan, tomato
cacio e Pepe French fingerlings, rapini, salsa verde
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
spring vegetables, fine herbs, dijon, torn bread
spring pea purée, spring onions, broccolini, NV Cabernet Sauvignon demi-glace
*dinner menu only*
cheddar pomme puree, caramelized onions, mushrooms
garlic, basil mint pesto, parmesan, lemon
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
double chocolate, vanilla bean ice cream, caramel
toasted marshmallow, peanut brittle, espresso brownie, shortbread crumble
rosemary shortbread crust, raspberry sorbet
