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
To Share
- seven stars baker bread, vermont butter (V)
- 9
- red endive, orange vinaigrette, pistachio, humboldt fog
- 16
- fennel, apple, cider vinaigrette, walnut, gouda (V)
- 17
- fruit, honey, chutney, crackers (GF)
- 26
- wild mushroom, honey, pecorino
- 16
- parsley and tartar sauce
- 12
- pimenton, potato, watercress (DF)
- 28
- fig jam and aceto balsamico, brioche
- 36
Large Plates
- spanish anchovy, crouton, parmigiano reggiano
add chicken | 12
add lobster | 18
add shrimp | 18
- 22
- kale, butter bean, toasted sourdough (VG)
- 18
- native fish and shellfish from the north atlantic
- mp
- double patty, cheddar, jalapeño special sauce, fries
- 28
- brioche bun, celery, tarragon mayonnaise, fries
- 34
- brioche, spicy mayo, coleslaw, kettle chip
- 26
Oysters & Clams
- quahog, bacon, fennel
- 19
- sherry, garlic, chorizo, sourdough
- 25
(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 of foodborne illness | Please inform your server of any food allergies or dietary restrictions
