$15 Lunch Special

First Course: Soup Options

New England Clam Chowder

Lobster Bisque

Beef and Bean Chili

Second Course Options

Classic Cheeseburger
Half-pound burger topped with Vermont cheddar, served on a soft country roll with lettuce, tomato and onion; served with our crispy-coated French fries 

Pesto Chicken Sandwich
Boneless breast of chicken on toasted ciabatta bread, with basil pesto, roasted red peppers, baby spinach, melted mozzarella cheese and balsamic reduction drizzle; served with chips or coleslaw

Portobello and Brie Sandwich  
Grilled marinated portobello mushroom, melted brie, and basil pesto on toasted ciabatta bread; served with chips or coleslaw

Grilled Shrimp, Strawberry and Spinach Salad
A skewer of four grilled shrimp on a bed of baby spinach with roasted almonds, feta, strawberries, red onion, shredded carrots and grape tomatoes

Dessert

Homemade Ice Cream
A generous scoop of vanilla bean, coffee ice cream or Marina Madness: chocolate ice cream mixed with almonds, toasted coconut and chocolate chunks

$30 Dinner Menu

First Course Options

Fried Pickle Chips
Lightly battered and deep fried, served with ranch dipping sauce

Grilled Shrimp Skewers
Eight large shrimp, lime-marinated and grilled, served with wasabi dipping sauce

Tossed Salad
Choice of baby greens or Caesar

Second Course Options

Lobster and Scallop Pie
Lobster scallops and mushrooms in buttery dill cream sauce, tucked under puff pastry; served with wild rice and green beans

Marina Shrimp Scampi 
Jumbo shrimp sautéed in garlic butter and white wine with lemon juice, chopped tomatoes and spices; served over fettuccine and finished with fresh parsley and Parmesan

Grilled Salmon on Baby Greens 
Maple-glazed salmon fillet with Hoisin sauce and a hint of ginger, served on a bed of greens with carrots, tricolor peppers, red onion and tomatoes

Flatiron Steak 
Char-grilled 10-ounce steak topped with sautéed mushrooms and bleu cheese, served with garlic mashed potato and green beans

Vegetable Primavera
Broccoli, tomatoes, tricolor peppers and fresh basil sautéed with garlic, white wine and veggie stock, then tossed with carrot and squash noodles, salt, pepper and fresh parsley

Dessert Options

Very Chocolate Cake
Moist, dark and delicious

Blueberry Crumb Pie

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