Logo for: Vyne Restaurant and Bar (203) 518-4000

Dinner Menu

To Begin

  • Our Famous French Onion Soupsautéed onions in a beef stock with a homemade crostini topped with gruyere cheese
  • Lobster Bisquechunks of lobster, lobster stock & sherry cream
  • Crispy Calamariwith sriracha aioli & pomodoro sauce
    add gorgonzola or cherry peppers for $2 each
  • Mexican Seafood Cocktail shrimp, scallops, lump crab, gazpacho & diced mango
  • Grilled Artichoke Romano served with manchego cheese, prosciutto, crostinis, EVOO, balsamic glaze
  • Clams Sofia
    bacon, caramelized onions, pomodoro sauce, white wine fresh basil & toast points
  • Baked Briebrie cheese, wrapped in puff pastry with fresh apples & grapes
  • Shrimp Scampi Toast 
    s butter & white wine sauce with fresh
    herbs & roasted tomatoes, on garlic baguettes
  • Oven Roasted Brussels Sprouts bacon, asiago, black garlic & apple herb salad

Salads

Ask your server about adding a protein to your salad. chicken, shrimp or salmon 

  • The Classic Wedge baby iceberg, pickled red onions, bacon, heirloom tomatoes with our classic Les Shaw’s roquefort dressing
  • The Greek Salad romaine, olives, Vyne ripened tomatoes, cucumbers, red onion, oregano & feta with our classic Les Shaw’s garlic dressing
  • The Whittemore Bistro mixed greens with goat cheese, candied walnuts, red cabbage, carrots, granny smith apples, tomatoes, cucumbers & dried cranberries with our white balsamic vinaigrette
  • The Caesar our family recipe Caesar dressing, freshly shaved parmesan cheese, garlic croutons, & anchovies

Pasta

  • Fusilli Pasta baby tomatoes, asparagus, artichoke hearts, spinach, garlic, EVOO & shaved reggiano
  • Wagyu Beef Ravioli  porcini mushrooms & red wine demi
  • Capellini Fileto Pomodoro  la molisana sausage, fresh plum tomatoes, garlic, butter & parmesan cheese topped with ricotta
  • Linguini & Clams Shallots, white wine, garlic, butter, EVOO
  • Shrimp Fra DiavoloFresh shrimp over perfectly prepared linguini in a spicy fra diavolo sauce 
  • Lobster RavioliWith a sautéed puttanesca sauce, onions, capers, olives & 3 large shrimp

Chef’s Selections

  • Eggplant Parmigiana freshly battered eggplant, house made tomato sauce, fresh mozzarella, aged parmigiano reggiano & basil pesto over linguini
  • Spatchcock Orange Poussin served with fingerling potatoes & grilled asparagus
  • Berkshire Pork Chop sweet potato mash, grilled asparagus & fennel dijon cream sauce
  • BBQ Braised Boneless Short Ribsred bliss potato salad, broccolini
  • Chicken Piccata roasted garlic scalloped potatoes, broccolini, lemon caper white wine butter sauce
  • Grilled Block Island Swordfish*yellow roasted pepper coconut puree, brown rice pilaf
  • Pan Roasted Native Striped Bass*lemony beluga lentils, topped with a snow pea herb salad
  • Seared Diver Sea Scallops*served over lemon arugula ravioli with grilled asparagus & lemon butter sauce
  • Pan Seared Salmon*crispy skinned Faroe island salmon with pea puree & fingerling potatoes
  • Grilled Australian Lamb Rib Chopsmint risotto, grilled asparagus & lamb au-jus
  • 14 oz Prime Center Cut NY Strip*  scalloped potatoes, grilled asparagus & your choice of sauce
  • 8 oz Center Cut Filet Mignon* scalloped potatoes, grilled asparagus & your choice of sauce
  • Sliced Hanger Steak*served over tomato, mozzarella & red onion salad

Sauces: Truffle butter, Merlot-rosemary reduction, or Truffle peppercorn demi-glacé

Side Orders

  • The Vyne Salad  Greens, shredded red cabbage, carrots, onion, cucumber, tomato & white balsamic vinaigrette
  • The Caesarour family recipe Caesar dressing, freshly shaved parmesan cheese, garlic croutons, anchovies 
  • Garlic Broccoli Rabe 
  • Parmesan Truffle Fries 
    with truffle aioli
  • Sea Salt & Pepper Fries
  • Grilled Asparagus
  • Scalloped Potatoes
  • Roasted Brussel Sprouts

* These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.