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

Plated Entrées

Beef, Pork, or Lamb Entrées

Sliced Herb Crusted Tenderloin of Beef
with truffle demi glace
herb roasted fingerling potatoes and baby vegetables

Roast Prime Rib of Beef
with herb popovers and rosemary jus
horseradish whipped potatoes and baby vegetables

Braised Beef Short Ribs
Barolo wine sauce, carrots, pearl onions, and celery
whipped potatoes

Sun Dried Cranberry and Stilton Cheese Stuffed Boneless Pork Medallions
rosemary and roasted garlic
garlic whipped potatoes and baby vegetables

Rosemary Dijon Grilled Rack of Lamb
rosemary and roasted garlic jus
whipped potatoes & baby vegetables

Mediterranean Grilled Lamb Kabobs
mint, parsley, cilantro, and garlic marinated
lemon & herb Israeli cous cous & baby vegetables


Poultry Entrées

All poultry options served with whipped potatoes OR sun-dried fruit & wild rice pilaf, and baby vegetables

Sliced Herb Grilled Breast of Chicken
choice of basil cream sauce, tropical fruit salsa, wild mushroom demi-glace

Breast of Chicken Stuffed with Spinach, Gorgonzola Cheese, Wild Mushrooms

Breast of Chicken Stuffed with Sun Dried Tomatoes, Spinach, Artichoke Hearts, Parmesan Cheese

Pecan Crusted Breast of Chicken
honey cream sauce

Sautéed Breast of Chicken Saltimbocca
with fresh sage, prosciutto, and aged Provolone cheese

Crispy Breast of Duck with Seasonal Fruit Chutney


Fish Entrées

Fish options are served with lemon, herb basmati rice & asparagus

Prosciutto Wrapped Salmon
roasted red pepper coulis 

Pan Seared Sea Scallops
citrus ginger sauce

Horseradish Crusted Sea Bass
red wine tomato butter sauce

Pistachio Crusted Cod
mango chutney 

Baked Stuffed Shrimp
crab meat & cracker stuffing


Vegetarian Entrées

Stuffed Portabella Mushroom
garlicky spinach, roasted red peppers, smoked mozzarella
wild mushroom risotto & baby vegetables

Roasted Vegetable Tower
eggplant, zucchini, summer squash, fresh basil, ricotta
over pasta with Pomodoro sauce

Pasta Primavera
linguine with garlic & olive oil
asparagus, baby vegetables, artichoke hearts, and roasted peppers