Tasting Room & Restaurant
Hours of Operation
We Are Open Wednesday to Sunday: 12pm - 9pm
Savor fresh food flavors and our vineyard’s finest wines in our tasting room, where every sip and bite tells a story of heritage and craftsmanship.
Thursday Night Monthly Specials
Pasta with Sinatra Vocals by Bud Falls
Prime Rib Night
Chesapeake “Seafood” Night
International Asian Night
Sunday Brunch
Starting October 6th, treat yourself to our Sunday brunch from 10 AM to 3 PM. Choose from our special à la carte menu!
Two soft pretzels served with pub mustard and cheese sauce - $10
Tender baby lettuce, heirlooms, cucumber, red onion, feta tossed with red wine vinaigrette: sprinkled with pine nuts - $12
Savory cured meat paired with a rich variety of cheeses garnished with seasonal fruits served with fresh bread and crackers - $25 (Small) $45 (Large)
Creamy hummus topped with mediterranean vegetable salad served with flatbreads - $15
Tapenade, pesto, and parmesan cheese finished with a balsamic glaze - $12
Traditional - topped with pickled red onion, gherkins, black olives, and fresh parsley - $12
Chesapeake - topped with steamed shrimp & jumbo lump crab accented with cocktail sauce - $16
Feta & cream cheese blended with fresh spinach and artichoke and topped with tapenade, heirloom tomato, and pine nuts - $15
neapolitan - crushed tomato, fresh basil, mozzarella cheese, and olive oil - $10 *add pepperoni - $12
mediterranean - pesto, feta, spinach, kalamata, artichoke, balsamic glaze - $12
seafood - shrimp and crab scampi, heirloom tomatoes, and mozzarella - $15
Traditional style mini crab cake, served with a roasted chili tartar sauce - $18
sauteed breast of chicken in a creamy parmesan sauce served over linguine - $18
Tender white shrimp sauteed with garlic, and pinot blanc wine butter sauce tossed in linguine - $20
Slow cooked beef in a tomato ragout finished with cream sauce served over linguine - $18
Jumbo lump crab in a spicy marinara served over linguine - $24
Meet The Chef
Executive Chef - Dean Gilberto
Chef Gilberto is a Maryland native raised in historic Relay. He graduated from the Baltimore International Culinary College. There he was fortunate to study under Master Chef, Jan Bandula. Chef Gilberto developed his own style under the influences of celebrities Chef Spike Gjerde and fellow B.I.C.C. alumni, Chef Cindy Wolf. Chef trained for many years at a premier golf resort in historic Ellicott City before moving on to become one of the most talented chefs in Carroll county. Chef Gilberto’s style embraces quality ingredients and classic technique to create dishes that are both rustic and elegant.
