Menu
The Dining Room at The Vanderbilt
Brunch — 11:00am – 2:00pm (Saturday – Sunday)
Lunch — 12:00 – 3:00pm (Monday – Friday)
Dinner – 5:30 – 9:00pm (Sunday – Thursday) | 5:30pm – 10:00pm (Friday – Saturday)
Bar Bites — 3:00 – 5:30pm, 10:00 – 11:00pm (Friday – Saturday)
Dinner Service Closures | January 6th, 7th, 9th – 14th, 19th, 26th – 28th
Oysters & Clams
- 4 each
- 3 each
- 3 each
- 19
- cider, garlic, sourdough, chorizo
- 25
Cold Plates
- crème fraîche, chives, kettle chips, brioche
- 195
- peekytoe crab salad, toasted ciabatta
- 14
- fruit, honey, chutney, crackers (GF)
- 26
- fennel, apple, cider vinaigrette, walnut, gouda (V)
- 17
- red endive, orange vinaigrette, pistachio, humboldt fog (V)
- 16
- fig jam and aceto balsamico, brioche
- 36
Warm Plates
- seven stars bakery bread, vermont butter (V)
- 7
- wild mushroom, honey, pecorino (V)
- 16
- pimenton and tartar sauce
- 12
- currant, sage, pinenut (V)
- 10
- leek, riesling and bacon (GF)
- 11 each
From the Sea
- native fish and shellfish from the north atlantic
- MP
- chestnut, delicata squash, sauce americaine
- 35 / 70
From the Garden
- brown butter, sage and parmigiano reggiano (V)
- 24
- kale, butter bean, toasted sourdough (VG)
- 18
From the Land
- double patty, cheddar, jalapeño special sauce
- 28
- chanterelles and swiss chard (GF)
- 38
- quince, endive and celery root, star anise gastrique (GF)
- 44
- brussels sprouts, sweet potato, spiced apple butter (GF)
- 40
- country style potato, peppercorn jus (GF)
please allow 30-45 minutes to prepare
crispy potato | 12
fries | 8
caesar salad | 19
Sunday Roast | Join us Sunday Evenings in the Dining Room
- roasted potatoes, yorkshire pudding. served with beef gravy, horseradish cream, and english mustard
- 49
(GF) Gluten Free (DF) Dairy Free (V) Vegetarian (VG) Vegan | *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
