Menu
The Dining Room at The Vanderbilt
- Breakfast – 7:30am – 10:30am (Daily)
Brunch — 11:00am – 2:00pm (Saturday – Sunday)
Lunch — 12:00 – 3:00pm (Monday – Friday)
Dinner – 5:30pm – 10:30pm (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
- umbrian lentils, savory spinach
- 28
- local fisherman's catch
- market price
- olive, caper, cherry tomato
- 42
- wild mushroom, delicata squash, sauce supreme (GF)
- 38
- sweet potato, prune, daikon (GF)
- 44
- double patty, cheddar, jalapeño special sauce
- 28
- 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