vyne restaurant & bar

A shared platter featuring a selection of local cheeses, cured meats, honey, pickled vegetables, and rustic bread.

This starter features crispy pork belly and lemon-pepper shrimp served with charred corn crema, cucumber relish, and pickled red onion.

Prince Edward Island mussels served in your choice of a garlic-parmesan cream sauce or a spicy tomato broth, accompanied by grilled ciabatta bread.

A warm, baked blend of artichokes, broccoli rabe, spinach, and three cheeses, served with crispy pita chips.

Tender meatballs served in a classic San Marzano tomato sauce and topped with creamy stracciatella cheese.

Tender grilled octopus served with crispy potatoes, savory chorizo, a rich almond-based romesco sauce, and fresh arugula tossed in a sherry vinaigrette.

Grilled pineapple served with a fresh arugula and fennel salad, topped with creamy burrata cheese, crushed pistachios, and a basil-parmesan vinaigrette.

A crispy flatbread topped with feta cheese, olives, red onion, cherry tomatoes, pesto, oregano, and a lemon vinaigrette.

A large, premium crab cake served with a side of corn salsa and a spicy sriracha-infused mayonnaise.

A rich, savory onion soup topped with toasted bread and melted Gruyère and provolone cheeses.

Crispy Brussels sprouts topped with a maple-bacon aioli, crumbled gorgonzola, crispy prosciutto, and a drizzle of hot honey.

Crispy fried squid served with a spicy tomato sauce and a lemon-caper mayonnaise.

Crisp romaine lettuce tossed with garlic croutons, shaved Grana Padano cheese, and our signature Caesar dressing.

A fresh salad of mixed greens, strawberries, and creamy burrata cheese, topped with mint, toasted pine nuts, and pickled pearl onions in a white balsamic vinaigrette.

A refreshing Tuscan-style salad featuring arugula, radicchio, basil, cucumber, heirloom tomatoes, red onion, parmesan, and crunchy croutons tossed in a red wine vinaigrette.

A refreshing salad featuring hearty farro, sweet corn, red onion, and cherry tomatoes, topped with creamy stracciatella cheese and a champagne-honey vinaigrette.

Fusilli pasta tossed in a creamy San Marzano tomato sauce with pancetta and Grana Padano cheese.

Long, flat pasta ribbons served with a savory meat sauce made from pork and veal, topped with Parmesan cheese.

Handmade ricotta pasta shells served with spicy sausage, sautéed broccoli rabe, and roasted cherry tomatoes.

Linguine pasta served in a white wine broth with Manila clams, crispy sweet coppa, bell peppers, and a parmesan bread crumb topping.

Fettuccine pasta tossed with lump crab meat, sweet corn, and a spicy jalapeño pesto, finished with a crunchy focaccia breadcrumb topping.

Cheese-filled tortellini pasta tossed with English peas, fava beans, and asparagus in a light lemon-cream sauce topped with Pecorino Romano cheese.

Spaghetti tossed in a creamy sauce made from Pecorino Romano cheese and freshly cracked black pepper.

Garganelli pasta tossed with wild mushrooms, butter, garlic, and onion.

An 8-ounce filet mignon served with roasted fingerling potatoes, grilled asparagus, and a signature steak sauce.

A 12-ounce New York strip steak served with thick-cut fries and a side of herb-based chimichurri sauce.

Tender, slow-cooked beef short rib served with garlic mashed potatoes and topped with crispy fried onions.

This dry-aged beef burger is topped with caramelized onions, applewood-smoked bacon, cheddar cheese, pickles, and bibb lettuce, finished with roasted garlic aioli and served with a side of french fries.

Grilled lamb chops served with pearl couscous, zucchini, crookneck squash, cherry tomatoes, sweet-and-spicy peppadew peppers, and a side of tzatziki sauce.

A bone-in pork chop served with sweet and spicy peppers, sweet sausage, broccoli rabe, and roasted fingerling potatoes.

Thinly sliced eggplant layered with ricotta and mozzarella cheeses, baked in San Marzano tomato sauce, and served with a side of spaghetti.

An oven-baked red snapper fillet served with roasted tomatoes, onions, capers, escarole, and olive tapenade.

This dish features blackened swordfish served with a charred corn cream sauce, sautéed spinach, and pickled sweet peppers.

Pan-seared Faroe Island salmon served with summer succotash, fingerling potatoes, and a whole-grain mustard glaze.

Pan-seared scallops served over creamy saffron risotto with chorizo, bell peppers, asparagus, and a bright herb-based salsa verde.

A tender, 24-hour brined half chicken served with creamy vegetable risotto, finished with a citrus herb butter and a drizzle of aged balsamic vinegar.

A breaded, pan-fried chicken cutlet topped with a fresh salad of arugula, cherry tomatoes, red onion, basil, and creamy burrata cheese, finished with a charred tomato vinaigrette.

A breaded chicken cutlet topped with mozzarella and parmesan cheese, served over spaghetti with San Marzano tomato sauce.

Creamy mashed potatoes blended with savory garlic.

Roasted fingerling potatoes topped with grated Parmesan cheese.

Crispy fries tossed with parmesan cheese and served with a side of truffle-infused garlic mayonnaise.

Creamy macaroni pasta served in a rich cheddar and Monterey Jack cheese sauce.

Crispy fried Brussels sprouts drizzled with a sweet and spicy honey glaze.

Sautéed bitter greens prepared with roasted garlic.

Fresh asparagus spears cooked on a grill until tender.