Vyne Restaurant & Bar menu

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

• Serves Two$20
• Serves Four$36

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

This starter features grilled pineapple served with a fresh fennel and arugula salad, topped with creamy burrata cheese, crunchy pistachios, and a basil-parmesan vinaigrette.

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

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

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

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

These crispy Brussels sprouts are topped with salty prosciutto, tangy Gorgonzola cheese, a drizzle of hot honey, and a creamy maple-bacon aioli.

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

Tender grilled octopus served with crispy potatoes, savory chorizo, and fresh arugula, finished with a nutty romesco sauce and a tangy sherry vinaigrette.

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

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

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

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

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

This salad features hearty farro tossed with sweet corn, red onion, cherry tomatoes, and fresh arugula, finished with creamy stracciatella cheese and a sherry 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 served in a light lemon-cream sauce with English peas, fava beans, asparagus, and Pecorino Romano cheese.

Spaghetti tossed with Pecorino Romano cheese and freshly cracked black pepper.

Garganelli pasta tossed in a savory sauce of 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 creamy 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, bibb lettuce, and roasted garlic aioli, 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 sausage, sweet and spicy peppers, broccoli rabe, and roasted fingerling potatoes.

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

Oven-baked red snapper fillet served with roasted tomatoes, onions, capers, escarole, and a savory olive tapenade.

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

This Faroe Island salmon is served with a 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 crispy, breaded chicken cutlet topped with a fresh salad of arugula, basil, cherry tomatoes, red onion, 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 potatoes mashed with butter and savory garlic.

Small, 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.

Fried Brussels sprouts drizzled with a sweet and spicy honey glaze.

Broccoli rabe is a slightly bitter, leafy green vegetable sautéed with roasted garlic.

Fresh asparagus spears cooked over an open flame until tender.