green port harbor brewing co. harbor ale broth,
siracha aioli toast
Caesar Salad
$10.00
With Grilled Organic Chicken Breast$15.00
Vine Burger
Grass-fed Ground Beef
$10.00
Emmanthaler Cheese
$10.00
Caramelized Onions
$10.00
Choice Of Fries
$10.00
House-cut Fries
Classic
$6.00
Provencal
$6.00
Truffle
$6.00
Sweet Potato
$6.00
Aioli Trio
$2.00
Sriracha
$6.00
roasted garlic~basil
Charcuterie
Hot Sopresatta
Per Item$6.00
Four-meat Plate$20.00
Prosciutto
Per Item$6.00
Four-meat Plate$20.00
Lomo
Per Item$6.00
Four-meat Plate$20.00
Salami
Per Item$6.00
Four-meat Plate$20.00
Cheese
La Tur Piedmonte
(italy)
a handmade specialty of the alta lange region, la tur is tre latte - a blend of sheep, cow, & goat milk. the texture inside is light and fluffy, like mousse, becoming creamy toward the rind. the flavor is tangy, with a hint of mushroom
Per Pc$4.50
3pc$12.00
5pc$19.00
Catapano Fresh Chevre
(north fork, long island)
fresh and creamy with a slightly sharp flavor, this locally
made goat cheese rivals its french counterpart
Per Pc$4.50
3pc$12.00
5pc$19.00
Roaring Forties
(tasmania, australia)
cows milk; full flavored blue with a sweet, mild, creamy and slightly nutty character. the rind less cheese is matured in a thick dark blue wax coating
Per Pc$4.50
3pc$12.00
5pc$19.00
Beemster Beemster
(polder, holland)
pasteurized cows milk in a gouda style firm, caramel flavor
crystalline, nutty, sharp
Per Pc$4.50
3pc$12.00
5pc$19.00
Queso Ibores
(extremadura, spain)
raw goats milk cheese, strong, slightly sharp flavor and crumbly texture. rind is gently rubbed with mixture of olive oil and paprika during the two month ageing process
Per Pc$4.50
3pc$12.00
5pc$19.00
Cana De Cabra
(murcia, spain)
soft ripened goat's milk cheese, aged 3-4 weeks. similar to the french bucheron creamy and mild, but has full flavor
The name VINe suggests the life of wine—starting in the vineyard and continuing in the bottle. Our idea is to extend that life into an atmosphere where our customers can comfortably sip, dine, and relax. We offer fresh and uncomplicated food paired with wines from familiar and lesser known varietals and appellations including many from Long Island. The menu is tapas style with an emphasis on local products that perfectly complement the extensive wine offerings. Vine's interior design is a collaboration between Joe and architect Greg Tuck. The mahogany and carera bar was designed by Greg and hand-crafted by local artist and craftsman David Nyce. The 1SR Dining Room is Joe's first solo design project. The centerpiece is a 12' Communal Table featuring under-lit Yellow Onyx. The room also features rotating art installations.