The Wine Loft

Menus at The Wine Loft

Dinner Menu:

Tapas


Stuffed Peppadews 6
Golden peppadews stuffed with cream cheese and bacon bits.

Flammkuchen 9
Thin flat bread with crème fraîche, gruyere, onions, banana peppers, bacon bits & caraway seeds.

Wine Loft Pimento Cheese 9
Our twist on a traditional with smoked Gouda, cheddar and cream cheese, roasted red peppers and just a hint of jalapeño heat. Served with Pita bread.

Shrimp Scampi & Grits 11
Shrimp scampi with goat cheese grits and pork sausage.

Maryland-Style Crab Cakes 12
Crab cakes topped with goat cheese and English walnut bits with chardonnay crème sauce.

Filet Mignon Pistolettes 14
Filet slices on house-made rolls seasoned with bleu cheese butter and cognac-marinated sweet onion jam. Served with kettle chips.

Filet Mignon Salad 15
Spring mix, grape tomatoes, English walnuts, dried cranberries, bleu cheese crumbles and pepper jelly vinaigrette dressing.

Charcuterie Board 13
Artisan deli meats and sausages served with warm bread, kalamata olives, caper berries, cornichons and whole grain mustard.

Artisan Cheese Plate 13
Selection of artisan cheeses with quince paste, spiced nuts and warm bread.

Baked Brie 14
Brie wrapped in pastry dough, drizzled with vanilla infused honey and balsamic reduction and topped with slivered almonds. Served with warm baguette slices.

Lamb Lollipops 18
Pan seared lamb lollipops with a mushroom tart and sweet chili sauce.

Pizza
Thin crust stone-baked with marinara and mozzarella

 

Cheese 8

Vegetable 9

Pepperoni 9

Builder's Choice 5 Topping 11

Gourmet Flatbreads $11 each

 

Roasted Chicken & Mushroom
Roasted Chicken, wild mushrooms, pesto and mozzarella

Black & Bleu Cheese
Filet Mignon, bleu cheese crumbles, roasted red peppers and mozzarella

The Sicilian
Pesto, mozzarella and sopressata

BBQ Chicken
Roasted Chicken, Colby/Jack cheese, caramelized onions and house-made BBQ sauce

Frog & Prosciutto
Frog (fig, raspberry, orange and ginger) jam, prosciutto, bleu cheese and mozzarella

Artichoke & Mushroom
Marinated artichoke hearts, wild mushrooms, kalamata olives and goat cheese

Mushroom Bruschetta
Wild, button and crimini mushroom sauce on toast topped with manchego cheese

The Caprese BLT
House made tomato jam, bacon bits, fresh mozzarella and basil chiffonade