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Vining`s Bistro in Chatham
Overview
Cuisine
- French
- American
- International
Features
- Reservations
- Seating
- Waitstaff
- Serves Alcohol
- Full Bar
Good for
- Local cuisine
- Families witd children
- Business meetings
- Romantic
Restaurant Hours
Monday
Closed
Tuesday
Closed
Wednesday
5:30 am
Friday
5:30 am
Sunday
5:30 am
Menu
App:
Soup:
Wines:
Entrees
Desserts
Entrees:
Reds 375
Reds 750
Starters
Champagne
Whites 375
Wine‘S 750 White
Budweiser
4.00
Bud Light
4.00
Sierra Nevada Pale Ale
5.25
Sam Adams Lite
5.25
Sam Adams Lager
5.25
Harpoon IPA, Boston
5.25
Heineken, Holland
5.00
Amstel Light, Holland
5.00
Stella Artois, Belgium
5.25
Pilsner Urquell, Czec
5.25
Red Stripe, Jamaica
5.00
Corona, Mexico
5.00
Dos Equis, Mexico
5.00
Singha Larger, Thailand
5.25
Draft Mayflower IPA, Plymouthblue Moonbelgium White Ale
6.50
5.50
Peroni, It
5.00
Pelegrino
Small
2.75Large
6.50App:
Mixed Field Greens
With gorgozonla bruschetta, spiced walnuts, and pears with sundried cranberry vinaigrette
11.00
Grilled Scotch Bonnet Sausage
With banana guava catsup
9.00
Malaysian Beef (Skirt Steak) Sate
With spicy peanut sauce
12.00
Native Tomato (Hemeon's Farm, Harwichport) and Fresh Mozzerella Salad
With balsamic drizzle, extra virgin olive oil, himalayan pink salt and fresh basil
12.00
House Smoked Salmon
On horseraddish potato pancake and grain mustard crème fraiche
13.50
Grilled Shrimp and Jalapeno Sausage Skewer
With avocado and mexican green gazpacho
12.50
Soup:
Creamy Asparagus
8.00
Wines:
Chardonnay, Balletto, Teresa's Unoaked, Russian R Iver, Sonoma ‘10
10.00
32.00
Vermentino, Ala Vecchia, Toscana ‘11
8.00
28.00
Zinfandel, Paul Dolan Vineyards (Organic) Mendocino
10.00
32.00
Entrees
Spit Roasted or Grilled Chicken of the Day
23.00
Catch of the Day
Market
Linguine and Clams
Chatham little neck clams with olive oil, pancetta, garlic, parsley and a pinch of pepper tossed with linguine fini
23.00
Skillet Roasted Portuguese Style Chatham Schrod
Lightly marinated in lime-cilantro-garlic and peppers, roasted with aromatic vegetables and chorizo; with rice and vegetables
25.00
Bangkok Clay Pot
Shrimp, scallops, littlenecks and fish simmered in a aromatic thai curried
27.50
Coconut Broth
With asian vegetable; served in a clay pot with jasmine rice or vegetarian style
23.50
Pan Seared Cape Sea Scallops
With apple smoked bacon, mixed mushrooms and balsamic caramelized onion confit; roasted potatoes and vegetables
28.50
Grilled Pine Land Farms Organic Rib Eye Steak
Porcini dry rubbed with grilled portobello mushroom and cabernet-truffle emulsion with house potatoes and grilled vegetables
34.00
Desserts
Tiramisu
6.50
Coconut Cheesecake with Coconut Crème Anglaise
8.00
Hemeon's Apple Tarte Tartin
With butterscotch sauce and vanilla bean ice cream
8.00
Molten Chocolate Truffle Cake
With crème anglaise
8.00
Entrees:
Spit Roasted Tuscan Chicken
Marinated in olive oil, garlic, rosemary, lemon and a pinch of pepper with house mashed potatoes and grilled vegetables
23.00
Zinfandel Braised Boneless Short Ribs
With roasted native corn polenta, zinfandel jus, horseradish-pinenut gemolata and grilled vegetables
25.50
Grilled “Harpooned” Native Swordfish
On fire roasted fingerling potatoes with orange-saffron butter sauce; smoked tomato migninette and grilled asparagus
28.00
Reds 375
Merlot, Kendall Jackson, Vintners Reserve ‘07
19.00
Pinot Noir, Steel, Carneros ‘07
20.00
Reds 750
Merlot, Hayes Ranch, (Wente Bros,) Livermore, Ca ’09
7.00
24.00
Cabernet Sauvignon, Montes, Colchagua Valley, Chile ‘10
8.50
28.00
Shirz, 90+, Lot 4, Mclaren Vale, Australia ‘10
10.00
32.00
Clos De La Siete, (Malbec, Cab, Merlot, Syrah} Argentina ’08, ‘09
12.50
40.00
Cabernet Sauvignon, Uppercut, by “Provence” Napa ‘09
12.00
39.00
Pinot Noir, Latetia Estate, Arroyo Grande Valley, Ca ‘09
13.50
42.00
Pinot Noir, Ponzi Vineyards, “Tavola:, Willamette Valley, or ‘09
43.00
Pinot Noir, Freeman Vineyard, Russian River Valley, Ca ‘07
58.00
Vosne Romanee 1St Cru. Les Jachees, Domaine Bizot ‘04
85.00
Shiraz, D’Arenberg, the Footbolt, Mclauren Vale, S.Australia’ 08
38.00
Syrah, Pennier-Ash, Oregon ‘06
51.00
Syrah, Steel “Stymie” Founders Reserve, Lake County, Ca ‘06
60.00
Petit Syrah, Girard, Napa ‘07
44.00
Malbec, Altos Hormigas, Reserva, Mendoza, Argentina ‘08
39.00
Merlot, Gundlach Bundschu, Rhinefarm Vineyards, Sonoma ‘03
42.00
Cabernet Sauvignon, Alexander Valley Vineyards, Sonoma ‘08
39.00
Cabernet Sauvignon, Franciscan, Oakville Estate, Napa ’07
47.00
Cabernet Sauvignon, Jordon, Alexander ‘07
78.00
Cabernet Sauvignon, Heitz, Napa Valley ‘06
80.00
Chateau Diane De Belgrave, Haut-Merdoc ‘07
37.00
Chateau Dauzac, Margaux ‘07
53.00
Cote Du Rhone, Chateau De St Cosme, “Les Deux Albion”, Rhone, Fr ‘08
35.00
Zinfandel, Paul Dolan Vineyards,(Organic) Mendocino, Ca ‘06
32.00
Zinfandel,, Ridge, Three Valleys, Sonoma ‘09
39.00
Rioja, Conde De Valdemar, Reserva ‘04
36.00
Chateauneuf Du Pape, La Cotede L’Ange ‘08
55.00
Montepulciano D’Abruzzo, La Valentina,’08
29.00
Chianti Classico, Badia a Coltibuono Estate (Organic) Tuscany ‘08
29.00
Chianti Classico, Reserva, Villa Cafaggio ’04, ‘05
44.00
Barolo Boroli, Cerreto in Alba ‘05
65.00
Starters
(All appetizers can be ordered in entrée portions)
Soup Du Jour
Market
Spiced Olives
4.50
Open Face Braised Short Rib Taco
Roasted poblanos, tomatillo-cabbage slaw, chipotle aioli
10.00
Clams Balboa
Chatham littlenecks roasted in a cast iron skillet with olive oil, garlic and chilies
12.50
Steamed Cape Mussels
With white wine, onion and parsley or with thai curried coconut broth
12.00
Parsley
13.00With thai curried coconut broth
13.00
Angel Hair
With olive oil, garlic, roasted tomatoes and pine nuts and reggiano parmesan
10.00
Rao's “Anna and Frankie's “ Meatballs
With fresh san marzano tomato sauce
10.00
Royal Thai Crab Cakes
With fresh maine jonah crab; cucumber-chili picante sauce
13.50
Warm Lobster Taco
With salsa fresca and cumin crème fraiche
16.00
Bistro Salad of Assorted Field Greens with Great Hill Blue Cheese and Kalamata Olives
9.00
Baby Spinach Salad
With orange sections, radishes, shaved red onion, goat cheese and citrus-sherry vinaigrette
9.00
Caesar Style Salad
With romaine hearts and baby arugula, shaved croutons white anchovies and reggiano parmesan
9.00
With grilled marinated chicken
17.50Champagne
Korbel Brut 375Ml
16.00
Domaine Chateau St. Michelle, Blanc De Blanc
22.00
Prosecco, Mionetto, Brut It
187
10.00750
29.00
Delamontte, Brut, France
65.00
Whites 375
Chardonnay, Kendall-Jackson, Vintners Reserve’08
18.50
Pinot Gris, King Estate, Oregon ‘08
17.00
Chardonnay, La Crema, Sonoma ‘08
23.00
Wine‘S 750 White
Pinot Grigio, 90+ Cellars, It ’10
7.00
24.00
Sauvignon Blanc, Simi,, Sonoma ‘09
9.00
28.00
Chardonnay, Toasted Head, Sonoma ‘09
8.50
28.00
Pinot Gris, Big Fire, R. Stuart, Oregon ‘10
10.00
33.00
Sauvignon Blanc, 90+ Cellars Lot 2,, Marlborough, NZ. ‘10
9.00
30.00
Chardonnay, Picket Fence, Russian River Valley ‘09
10.50
35.00
Rose of Cabernet, Mul-Derbosch, Stellenbosch, Sa. ‘10
8.00
27.00
Pinot Grigio, St Michael, It. ‘09
28.00
Pinot Gris, King Estate, Willamette Vly, Oregon ‘09
31.00
Sauvignon Blanc, Chalk Hill, Sonoma ‘08
43.00
Sauvignon Blanc, Kim Crawford, Marlborough NZ ‘10
35.00
Sancerre, Chateau Celetin Blondeau, Loire, Fr ‘08
40.00
Sauvignon Blanc, Cakebread Cellars, Napa ’08, ‘09
48.00
Vouvray, Chateau Moncontour, Loire, Fr ‘08
28.00
Muscadet, G Saget, Loire, Fr. ‘09
28.00
Aligote, Shooting Star, Jed Steele Vinyard, Lake Cty, Ca ‘07
27.00
Verddicchio, Garofoli, It ‘08
28.00
Albarino, Fillaboa, Riax Baizas, Spain ‘09
31.00
Riesling, Trefethen Dry, Napa ‘09
31.00
Riesling Josephshofer Kabinett, Von Kesselstaat ‘06
37.00
Riesling, Steingarten by Jacobs Creek, Barossa Valley, Aus. ‘05
42.00
Gewurztraminer Reserve, Lucien Albrecht (Alscace) ‘06
39.00
Chardonnay, J Vineyards, Russian River, ‘08
39.00
Chardonnay, Sonoma Cutrer, Russian River ‘09
39.00
Chardonnay, Ferrari Carano Alexander Valley ‘09
49.00
Pouilly Fuisse, Les Chailloux, Grand Vin, ‘09
47.00
Chablis, Joseph Faiveley, ‘09
49.00
Chardonnay, Freeman Vineyard, “Ryo-Fu” Russian River ‘07
58.00
Meursault, Domaine Bouchard ‘06
75.00
Review
Vining`s Bistro
JG
Jodi Gallagher
google
11.21.2024
5/5
Our favorite place to be!!!
Vining`s Bistro
MG
Madden Gibbs
google
01.26.2018
5/5
two days ago was the first time we went to this excellent restaurant. But It is obviously not the last time. We had a good time with the excellent service, with the magnificent cuisine and fine drinks and with the honest cost. We will surely go back there soon.
Vining`s Bistro
HD
Halle Destini
google
09.22.2017
5/5
I admire this spot! They provide first-cleass meals, their menu is nice, The cook in that place is very trained, I like very much tasting all their food. The dishes are consistently fresh and tasty, the service towards the guests is nice. I frequently visit this restaurant and I not even once was unsatisfied. Highly recommended.
Vining`s Bistro
GS
Greg Saisselin
google
01.10.2016
3/5
Although I was told this restaurant had the same owners as the original Vinings Bistro which was above the pizza place, I don't think it is nearly as good. Ok, but not what it used to be.