Inside the Capital Plaza Hotel, meat and seafood lovers can find made-to-order dishes and model trains chugging around the dining room. Sunday brunch buffet.
$1 from every meal goes to the Vermont Foodbank.
Romaine leaves, kalamata olives, Gorgonzola cheese, grape tomatoes, balsamic vinaigrette
Iceberg lettuce, grape tomatoes, applewood-smoked bacon, thin red onion, chunky blue cheese dressing
Apples, cranberries, golden raisins, pecans, red onions, Cabot Creamery extra-sharp cheddar, cucumbers, mixed greens, maple mustard vinaigrette
Loaded Potato Chips
Crispy, seasoned made-to-order chips tossed with bacon, gorgonzola, scallion and creamy blue cheese ranch
Pub Chicken Bites
Chicken in sweet-glaze hot sauce, topped with Gorgonzola crumbles over shredded lettuce
J. Morgan’s Mussels
Fresh basil, white wine, garlic, onions, grape tomatoes, slab bacon, butter
Bacon-Lobster Mac and Cheese
Velvety four-cheese sauce and cavatappi pasta topped with Maine lobster, applewood-smoked bacon and garlic-butter crumbs
Chicken Parmesan J. Morgan’s Style
Parmesan-and-panko crusted, with prosciutto, mozzarella and marinara. Finished with beefsteak tomato, basil pesto ricotta and arugula; served over cappellini
Steak and Shrimp
Sliced New York strip and grilled shrimp, served with chimichurri and garlic mashed potatoes
Seared salmon topped with lump crab and finished with lemon-dill butter; with butter mashed potatoes
Fresh Strawberry Cake
Four layers of French vanilla cake layered with fresh strawberries and sweet cream frosting
Traditional Carrot Cake
Just like Momma used to make, but a lot bigger: super-moist carrot cake between layers of cream cheese frosting with caramel drizzle
Old-Fashioned Chocolate Cake
Four layers of moist chocolate cake baked with dark chocolate chips and frosted with rich chocolate frosting
Ratings & Reviews...
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