lunchmenu=Summer 2009 We change our menu frequently featuring fresh seasonal items. This menu is typical of the style of food we serve in store. Soups Wine House Gazpacho - 8 Hearty vegetables pureed into a cold soup, served with herbed croutons. Maryland Crab Soup - 8 With Summer Vegetables in a Tomato Broth. Starters Artisanal Four Cheese Sampler Š Select 4 from 6 Cheeses served with Wine House Chutney - 16 1. Meadow Creek, CowÕs Milk, Virginia 2. Grand Reserve, Goats Milk, Vermont 3. Fox River, soft CowÕs milk, Wisconsin 4. Pecorino Cabernet, SheepÕs Milk, Italy 5. Rogue Smokey Bleu, CowÕs Milk, Oregon 6. Larraitz, firm SheepÕs milk, Spain Charcuterie Selection - 15 Black Pepper Pate de Champagne - Serano ham - Rosette de Lyon Dry Salami. Wine House Baguette - 10 Served with olive tapenade, truffle butter and red pepper and chevre spread. Duck trap River Smoked Salmon - 15 With chilled asparagus salad and Lemon Caper Vinaigrette. Prince Edward Island Mussels - 16 Steamed with Garlic and Lemon grass with an Garlic Crouton. Wine House Maryland Lump Crabcake - 15 With Baby salad and Heirloom Tomato Vinaigrette. Mixed Green Salad - 8 Fresh Cucumber and Mozzarella, with Tomato Verjus. Entrˇe Salads Pecorino and Prosciutto Salad - 10 With Belgian Endive and Moche with Balsamic Vinaigrette. Wine House Chop Salad* - 10 With grilled chicken, apple smoked bacon and fresh mozzarella. *Substitute Prawns or Ribeye Steak add 3 Main Fare Penne Pasta - 12 With Wine House sauce Bolognese, served with warm baguette. Angel Hair Pasta and Prawns - 14 With Artichokes, Spinach, Parmesean Cheese and Garlic Crouton . Open Faced Grilled Portobello Sandwich - 10 With Provolone & Sweet Red Pepper. Open Faced Steak and Cheese Sandwich - 12 Tender slices of Wine House Rib eye Steak, Provolone & Field Greens. Open Faced Grilled Chicken Sandwich - 10 With smoked Bacon & Basil Aioli Open Faced Heirloom Tomato Caprese Sandwich - 10 With Fresh Mozzarella and Basil Aioli Cheers! Jeremy Hand - Executive Chef