Menu
The Dining Room at The Vanderbilt
Brunch — 11:00am – 2:00pm (Saturday – Sunday)
Lunch — 12:00 – 3:00pm (Monday – Friday)
Dinner – 5:30pm – 10:00pm (Daily)
Bar Bites — 3:00 – 5:30pm, 10:00 – 11:00pm (Friday – Saturday)
Call to inquire or make a reservation, 401.846.6200
Oysters & Clams
- 4 each
- 3 each
- 3 each
- 19
- sherry, garlic, sourdough, chorizo
- 25
To Share
- seven stars bakery bread, vermont butter (V)
- 9
- fruit, honey, chutney, crackers (GF)
- 26
- cherry tomato, basil, sea salt (V)
- 16
- pimenton and tartar sauce
- 12
- radish, colatura di alici, lemon, avocado (DF)(GF)
- 24
- avocado, cilantro, yuzu (VG)
- 8
- hazelnut, nardello pepper, oregano (DF)
- 26
- spanish anchovy, crouton, parmigiano
- 19
- smoked eel, buttermilk, dill and buckwheat
- 19
- apricot, cardamom chutney
- 36
Large Plates
- native fish and shellfish from the north atlantic
- market price
- eggplant, tomato, basil (V)
- 26
- mushroom, summer vegetables, sauce supreme (GF)
- 38
- blueberry, corn, lime (GF)
- 44
- double patty, cheddar, jalapeño special sauce
- 28
- country style potato, peppercorn jus (GF)
please allow 30-45 minutes to prepare
- 155
- cherry tomato, basil, haricots verts (VG)
- 26
fries | 8
crispy potato | 12
garden salad | 14
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 (*) 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
