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
Plates
- rosemary, sea salt (DF)
- 9
- fruit, chutney, honey, crackers (GF*)
- 26
- lemon, mint, aioli (GF)
- 15
- (DF, GF)
- half dozen 24 | dozen 48
- (DF, GF)
- half dozen 18 | dozen 36
- spinach, bacon, absinthe
- 30
- meyer lemon mayonaise
- 11
- lambrusco jelly, pickled onion (GF*)
- 16
- sage, fennel pollen, lemon
- 20
Firsts
- dill, walnut, buttermilk dressing (GF, DF*)
- 18
- burrata, basil, sourdough croutons (GF*)
- 19
- fresh horseradish, lemon, smoked eel (DF, GF, V*)
- 20
- cherry tomato, garlic, basil, pecorino
- 26
- green tomato, chickpea, wild oregano (GF, DF)
- 28
- quahog, smoked bacon, fennel
- 19
- caper, cornichon, arugula, parmigiano (GF*)
- 20
Entrées
- eggplant, pepper, wild bay, goat cheese toast (GF, VG)
- 28
- artichoke, red pepper, taggiasca olive (GF, DF*)
- 40
- corn & bean succotash, basil, habanero (GF)
- 38
- wild mushroom, sauce vin juane (GF)
- 38
- bing cherry, onion, pistachio (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
simple salad | 12
asparagus | 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