Menu
The Dining Room at The Vanderbilt
Dinner – 5:30pm – 10:30pm (Daily)
- Breakfast – 7:30am – 10:30am (Daily)
Lunch – 12:00pm – 3:00pm (Daily)
- Call to inquire or make a reservation, (401)846-6200
Raw Bar
- 3 each
- 4 each
- 3 each
- 19
- 30
To Share
- seven stars bakery bread, vermont butter
- 9
- fruit, chutney, honey, crackers (GF*)
- 26
- terrine, red wine apple butter, brioche, spices
- 26
- meyer lemon mayonaise
- 11
- walnut, aged cheddar, cider dressing, crouton (V, DF*)
- 18
- black pepper and pecorino romano
- 26
- green tomato, chickpea, wild oregano (GF, DF)
- 28
- quahog, smoked bacon, fennel
- 19
- caper, cornichon, arugula, parmigiano (GF*)
- 22
Large Plates
- wild rice, spinach, pumpkin seed mole
- 26
- local fisherman's catch
- market price
- carrot, chestnut, tarragon, sauce americaine
- half lobster 35 | whole lobster 70
- wild mushroom, delicata squash, sauce supreme
- 38
- sweet potato, prune, daikon (GF)
- 42
- double patty, cheddar, jalapeno special sauce
- 28
- summer squash, mint, cherry tomato (GF, DF)
- 38
- country style potato, peppercorn jus (GF)
please allow 30-45 minutes to prepare
- 155
fries | 8
potato puree | 12
brussels sprouts | 12
Sunday Roast | Join us Sunday Evenings in the Dining Room
- roasted potatoes, peas, carrots, yorkshire pudding served with beef gravy, horseradish cream, and english mustard
- 49
(GF) Gluten Free (DF) Dairy Free (V) Vegetarian (VG) Vegan (*) Can be modified | Consuming raw or undercooked meat, seafood, or eggs may increase your risk fo foodborne illness | Please inform vour server of any food allergies or dietary restrictions