The tasting room at this 40-acre estate vineyard offers seasonal lunch and brunch menus from chef Terri Buzzard with a focus on fresh produce from the property’s farm. Try the prosciutto grilled cheese sandwich with onion marmalade at lunch, offered Monday through Thursday. Birds and Bubbles buttermilk fried chicken, served with rotating side dishes and Roblar’s sparkling wine, is a Thursday special. A “full farm” menu, offered Friday and Saturday, includes smoked salmon deviled eggs, fresh salads, and wood-fired pizzas. Brunch is served on Sunday from 10 a.m. to 4 p.m. Online reservations, with a wine tasting option, are encouraged.