D'Vine Bistro

Rich and creamy bisque with lump lobster and a touch of sherry.

Mixed greens tossed with walnut crusted chevre, cranberries, red onions and an orange sherry vinaigrette.

Fresh crisp romaine tossed with Caesar dressing and topped with homemade garlic croutons and shaved asiago, Parmesan and Romano cheeses.

Special blend of cream cheese, goat cheese and Swiss cheese baked with artichokes and spinach.

Sauteed spinach and seasonal mushrooms with creme fraiche and a black truffle emulsion, served atop crostini slices.

Camembert wheel baked inside a sourdough bread bowl. Served with seasonal fruit.

Three, two oz. crab cakes served with three different sauces. Cajun remoulade, lemon citrus butter and Louie.

Three slow cooked beef tacos served with shredded lettuce, cheddar cheese and tortillas.

Handmade oven roasted meatloaf, served with Texas toast, mashed potatoes and ranger ipa gravy.

Roasted garlic, chicken, mozzarella cheese and caramelized onions.

Thin crispy crust, basil pesto, feta cheese, roasted red peppers, manzanilla olives and kalamata olives.

Marinara sauce, mozzarella cheese, sausage, ground beef and crumbled bacon.

Greek and Castlevetrano olives.

Freshly made chickpea hummus, flavored with lemon and garlic. Served with warmed pita triangles.

Mozzarella cheese, basil pesto, prosciutto, fresh basil, sun-dried tomatoes and balsamic glaze.

Plump medjool dates stuffed with herbed chevre and buttermilk blue cheese and wrapped with prosciutto. Gluten free.

Served with crackers and fresh fruit.

Capicola, salami, prosciutto and a seasonal cheese, drizzled with olive oil.

Six jumbo shrimp, chilled and served with house made vodka spiked cocktail sauce. Gluten free.

Rich and creamy bisque with lump lobster and a touch of sherry. Served with a breadstick. Gluten free.

Chili filled with diced chicken, beans, carrots, tomatoes, corn, mild green chilies and all the chili spices. Served with a breadstick. Gluten free.

Mixed greens tossed with walnut crusted chevre, cranberries, red onion and an orange sherry vinaigrette.

Fresh crisp romaine tossed with Caesar dressing and topped with homemade garlic croutons and shaved asiago, Parmesan and Romano cheeses.

Thinly shaved roast beef, Roma tomato, red onion and dill Havarti cheese with a horseradish mayonnaise and Dijon mustard, served on toasted sourdough. Includes pickle spear and choice of one side.

Oven roasted shaved turkey, jalapeno jack cheese, lettuce and roma tomatoes with olive oil, mayo on a whole wheat ciabatta roll. Includes pickle spear and choice of one side.

Seasoned chicken strips, lettuce, kalamata olives and feta cheese with a pesto aioli on a hoagie roll. Includes pickle spear and choice of one side.

Chicken salad with grapes, green onion, celery, fresh basil, cashews and mayonnaise on a toasted croissant. Includes pickle spear and choice of one side.

Layers of salami, prosciutto and capicola meats topped with provolone cheese, balsamic dressing, pepperoncinis and spring greens. Served on a hoagie roll.

Choice of any two half portions of soup, salad or sandwich.

Homemade meatloaf served open faced on Texas toast with garlic mashed potatoes and IPA gravy.

Maryland style crab cake topped with a Cajun remoulade sauce and served on a croissant.

Three tacos with slow cooked pork, shredded lettuce, cheddar cheese, pico de gallo and flour tortillas.

Six jumbo black tiger shrimp, marinated in special chipotle, lime and cilantro sauce. Serve chilled over warm pearl couscous and mixed vegetables.

Thin crispy crust, basil pesto, feta cheese, roasted red peppers, manzanilla olives and kalamata olives.

Roasted garlic, chicken, mozzarella and caramelized onions on a flat bread.