You see that sensational breadboard above? That’s simply how you start your lunchtime experience at Bread & Wine (there’s bacon butter involved…).
Our farm restaurant, which has always offered elevated country cuisine with Neil Jewell’s charcuterie as a highlight has gone under a transformation. The menu has evolved from à la carte to courses.
This past December we celebrated Chef Neil Jewell’s 16th anniversary as Head Chef & Charcuterie King of Bread & Wine Vineyard Restaurant. Diners are now given the choice of either a 2-or 3-course menu. As always the dishes on this menu will revolve with the seasons, available produce as well as our chef’s whim.
See the menu here—and yes our wines go beautifully with every item on it.