TasteVin Wine Bar & Bistro

With mild yellow thai curry, topped with toasted cumin cream

Organic mixed greens, fennel, tomatoes, balsamic vinegarette

Multi-colored beets with organic mixed greens, feta cheese, pomegranate dressing

Mixed organic greens with flaked smoked trout, fuji apple, and roasted apple dressing

Served with chef cynthia's pear ginger relish

Served with chef cynthia's tomato chutney

Served with chef cynthia's berry and mint jam

Salami with fennel and spice

Imported from Italy with EVOO and cracked pepper

Housemade chicken liver paté with apple cognac, served with brioche points

Housemade smoked trout paté with capers, dill, chives and tarragon

Castelvetrano and mediterranean olives with parmesan wafers

Mixed spiced nuts with rosemary

Four skewers of figs wraped in pancetta drizzled with balsamic glaze

Four of Chef' Cynthia's deviled eggs with picholine olives and smoked paprika

Smoked salmon with cucumber, capers and lemon zest on belgian endive

Wild mushroom tapenade

Smoked salmon with cucumber, capers and lemon zest

Sauteed fuji apple and celery root with melted goat cheese

Roasted pear on mascarpone drizzled with balsamic glaze

Two of each petite tartines

With crispy pancetta and roasted chestnuts

Moroccan lamb meatballs with tomato mint sauce

Spice rubbed pork and slaw on brioche rolls

Thai coconut organic free range chicken with carrot salad on brioche rolls

Maryland style crab cakes with lemon-caper remoulade, add house salad $4.00

Our signature dessert with sea salt and a dab of whipped cream

An assortment of white, milk and dark chocolate bark with nuts and fruit

Brioche bread pudding with fresh blackberries and whipped cream

Chunks of fresh fruit lightly topped with whipped cream and frozen dark chocolate

Crustless cheesecake with lemon, almond and orange essence

Chocolate fondue, perfect for two, served with assorted fruit