Vin Santo Tapas Wine Bar menu

Grilled Potato Bread Panini

with your choice of salad or house fries

Bacon Lettuce and Tomato Panini

the classic served vin santo style

Turkey and Cheddar Panini

mixed organic grens, vegetables and wontons, tosed in an aoole cide vinaigrette, add poached shrimp $5.00, add fresh tuna salad $5.00, add grilled chicken $4.00

Penne Pasta.

salad chop chop organic greens and assorted vegetables hand chopped and tossed with croutons, blue cheese and nuts in a champagne vinaigrette

Pulled Pork Panini

shredded seasoned pork with caramelized onions and cheddar cheese

Grilled Chorizo Skewers

served with hot mustard and house fries

Croque Monsieur Panini

grilled ham and camembert with dijon mustard

Panini of The Day

our chef's choice grilled Italian style sandwich

Margherita Pizza

mozzarella, red sauce and basil

Pepperoni Pizza

for those who what a bit of spice

Garden Fra Diavolo Pizza

a spicy red sauce smothered in sauteed zucchini, eggplant, onion and spinach

Tuna Salad Panini

our special tuna salad grilled with tomato

Turkey and Cheddar Panini

served with wasabi mayonnasie and tomato

Penne Pasta

served with fresh vegetables, toasted garlic oil and balsamic vinegar, topped with grated Romano

Poached Chicken Salad

served with grapes and walnuts on a toasted roll, house fries or salad

Duck and Sauterne Sausage Pizza

with arugula, apples and blue cheese

Chicken Caesar Pizza

grilled chicken breast and Caesar salad on a warm pizza crust

Clams Casino Pizza

clams in a white sauce topped with oregano and bacon

Bolognese Pizza

traditional Italian meat sauce with beef and pork topped with fresh mozzarella

Marinated Portobello Mushroom Sandwich

filled with old chatham ricotta, roasted red pepper salad, arugula and basil pesto

Wasabi Mushroom Stuffed Shrimp

on a bed or curried cous cous with BBQ and tamarind sauce

Little Neck Clams

oceanic, crisp and clean, served on the half shell

James River Oysters

from virginia steely, clean and bracing

Wellfleet Oysters

from wellfleet bay massachusetts, plump and clean with a balanced brine and creamy sweetness

Blue Point Oysters

the famed oyster from blue point, long Island, long on briny minerality

Crabmeat Timbale

sweet crabmeat and soft herbs tossed in our atomic cocktail sauce and topped with fresh fruit salsa and shoestring potatoes

Jumbo Shrimp Cocktail

two large tiger prawns poached and chilled

Steamed Bering Strait King Crab

a mound of succulent, sweet king crab legs

Poached Lobster Cocktail

in a house ground horseradish dill cream and a jardinerre of vegetables and chive puree

Seafood Tower for Two

two of our large tiger prawns, four littleneck clams and any combination of four oysters

Vin Santo Deviled Eggs

dijon deviled eggs filled with salmon tartare

Bowl of House Alino Olives

spiced and oiled assortment of olives

Stuffed Olives

queen olives stuffed with feta cheese and paired with a rice filled grape left

Purple Peruvian Potatoes

roasted with herbs and dressed with organic Spanish olive oil

Bakala and Potato Croquettes

salt cod and potato croquettes topped with soffrito

Vin Santo Meat Balls

in a sour bordelaise and tarragon puree

Spanish Paprika Dusted Cashews

spicy and sweet

Escalibada of Vegetables

grilled vegetables with herb croutons and Spanish olive oil

Charmoula Shrimp Skewer

tiger shrimp in a garlic paprika and lemon marinade, served with fresh fruit salsa

Baked Spicy Calamari

in su tintu, cooked in squid ink, with chick peas and vegetables

Basque Country Smoked Idiazabel Cheese

marinated in rosemary and garlic with baby arugula and croutons

Grilled Calamari Steak

plated with fresh hummus and mixed greens, topped with fruit salsa

Spicy Garlic and Scallion Hummus

served with crunchy corn chips

Veal Sausage

braised in red wine, start anise and cinnamon with cous cous, almonds and basil pesto

Artichoke Salad

tossed with roasted peppers and onions, dressed with parsley pesto

A Mound of House Cut French Fries

russet potatoes hand cut and fried golden brown

Ropa Vieja

traditional cuban shredded beef dish with steamed rice

Mixed Organic Greens, Vegetables and Wontons

tossed in an apple cider vinaigrette

Ahi Sashimi

sushi grade tuna drizzled with garlic, cilantro and lemon sauce

Duo of Goat Cheese Crostinis

one with olive puree and one with basil pesto and served with dressed greens

Hoisin and ginger Marinated Chicken Wings

with peanut sauce and coconut foam

Grilled Chorizo Skewer

with a side of hot mustard and house fries

Little Neck Clams

half a dozen clams, steamed in sam adams beer, served with butter, herbs and toasted baguette

Crispy Lump Crab Cake

with house pickled green tomatoes and served with smoked paprika and beet oils

Garden Fra Diavolo Pizza

a spicy red sauce smothered in sauteed zucchini, eggplant, onions and spinach

Clams Casino Pizza

clams in a white sauce sprinkled with oregano and bacon

Bolognese Pizza

traditional Italian meat sauce with beef and pork tipped with fresh mozzarella

Herb Roasted Assorted Mushroom and Camembert Pizza

drizzled with shallot puree

Ahi Tuna Tartare

sushi grade ahi tuna with pickled ginger, ponzu, scallions and granny smith apples, dressed with a avocado wasabi sauce and wonton sails

Vanilla or Chocolate Gelato

Mango Banana Low-Fat Frozen Yogurt

Orange or Raspberry Sorbet

Cannoloni Bean and Winter Greens Soup

in a roasted garlic, parsley and lemon broth with white bean brandade and cheese tapa

Mixed Organic Greens, Vegetables and Wontons

tossed in vin santo vinaigrette

Pesto Olives Stuffed House-Made Boulle

on a ragu of vegetarian white beans, plated with cherry peppers, sun-dried tomatoes and baby arugula

Creamy Baked macaroni and Vermont Goat Cheese

topped with roasted, tomato and eggplant ragout

Arugula, Poached Pear and Braised Faro Salad

with dried cranberries and bleu cheese vinaigrette

Braised Mussels

served in a lemongrass tomato broth with greens, cllantro and lime

Serrano Ham and Mushroom Croquette

with roasted tomatoes eggplant and sauce verde

Herb-Breaded Fried Eggplant

served with Spanish Manchego and sundried tomato salsa

Baked Oysters

stone oven baked with spinach, herbed cream and tomato

Rillette of Duck

glazed with port wine jelly, served with onion ham, mirabelle plums and toasted baguette

Herb Marinated Grilled Cavendish Farms Quail

on a bed of creamed faro, leeks, spinach and raisins. with sauce bordelaise and drizzled with a truffled rosemary emulsion

Bacon Wrapped Diver Scallops

wood over roasted and served with curried cous cous, crispy chick pea falafel, peanut puree and a tamarind and honey soy sauce

Wasabi Mushroom Stuffed Shrimp

on a bed or curried cous cous with BBQ and tamarind sauce

Duck and sauterne Sausage Pizza

with arugula, apples and blue cheese

Marinated Portobello Mushrooms Sandwich

filled with old chatham ricotta roasted red pepper salad, arugula and basil pesto

Twice Cooked Cornflake Crusted Chicken

presented with cannelloni bean stew and pea shoots, topped with herb oil and sauce romensco

House Made Tarragon Flavored Potato Gnocchi

served with lobster in a light orange, vahlronna chocolate cream sauce

Chorizo and Seafood paella

authentic Spanish bomba rice infused with saffron and baked with assorted shellfish and chorizo sausage

Grilled Cumin Scented Lamb Patty

on a bed of moroccan cous cous, with house pickled eggplant and a mustard oil drizzle

Rosemary Garlic Braised Short Ribs

served with a crispy mushroom rissoto cake sauce natural, with hoseradish scented jardiniere of vegetables and truffle emulsion drizzle

Grilled Filet of Washington Sturgeon

on roasted pepper and grilled onion mashed potatoes, roasted shallot vinaigrette

Grilled Petit Filet Mignon

on a bed of roasted onion mashed potatoes with bordelasie sauce and roasted mushroom duxelle, drizzled with Italian truffle vinaigrette

Local and International Cheese Plate

your choice of : Spanish machengo, Spanish cana de cabra, French saint nectaire, great hill bleu cheese, old chatham sheepherders camembert or vermont butter and creamery young goat cheese, served wi

Vahirona Dark Chocolate

spread on toasted bread with Spanish olive oil and sea salt, classic Spanish dessert, rice and decadent

Greg's Creme Brulee of The Moment

garnished accordingly

Traditional Almond Financier Cake

with housemade strawberry jam and sauce anglaise

Pumpkin Bread Pudding

with red wine poached apples and a sweet sour cream sauce

Chocolate Hazlenut Mousse Spoons with Orange Biscotti

rich dark chocolate flavor on individual spoons, the perfect dessert to split

Toasted Coconut Ricotta Cannoli

served with a roasted pineapple rum sauce