pan seared and served with a honey - horseradish remoulade
steamed in white wine with garlic, shallots, tomato concasse and fresh herbs
filled with fresh carrots, cabbage, sprouts, ginger, and herbs pan - seared and served with a pineapple - lime chili sauce
combination of grilled eggplant, prosciutto, cured olives, roasted red peppers, hot cherry pepper, vermont artisan cheeses, fresh mozzarella, and drizzled with balsamic glaze
a selection of freshly made tabbouleh, hummus, and cacik with roma tomatoes, kalamata olives, garbanzo beans, and baked pita pedals with a balsamic glaze
wild mushroom risotto cake topped with a marinated and grilled jumbo portobello mushroom cap filled with a creamy mixture of spinach, roasted red pepper, roasted garlic, ricotta and vermont goat cheese. finished with house - made tomato sauce.
the chef's specialty, made fresh with roasted sweet corn and the freshest seafood available. including bay shrimp, clams, bay scallops, atlantic cod and more!
fresh baby greens with grape tomatoes, carrots, cucumbers, red onions and tossed with a house made vermont maple - balsamic dressing
romaine hearts and herbed croutons tossed in our own caesar dressing and finished with parmesan cheese and anchovies
house and caesar salads can be accompanied with grilled chicken breast
fresh baby spinach tossed with pomegranate vinaigrette and accompanied with vermont goat feta cheese, julienned apples and toasted almonds
marinated in roasted garlic oil, grilled to your specifications and topped with roasted red peppers, fried leeks and balsamic glaze, served with choice of garlic mashed potatoes, roasted potatoes or fries
8 oz. of certified black angus beef from cloudland farms of woodstock. vt. served on a kaiser roll with garlic aioli, lettuce, tomato, pickle and fries. add cabot cheddar and bacon for $2.00 extra
fresh atlantic cod lightly floured and fried. served with fries, house - made tartar sauce and cole slaw.
seasoned, breaded and pan - seared cutlet, finished with lemon - caper butter, served with our fresh vegetable of the day.
breaded and baked, topped with house - made tomato sauce and mozzarella cheese, served on a bed of spaghetti with sauce
prepared to order using the freshest regional ingredients available
fresh littlenecks steamed in clam broth, tossed with baby spinach, diced roma tomatoes and artichoke hearts sauteed in extra virgin olive oil. served on a bed of linguini.
chicken, sweet onion, garlic, and shallots sauteed in extra virgin olive oil and tossed in a pink vodka sauce with penne rigate
fresh vegetables seasoned, grilled and layered between fresh pasta sheets with house - made vegetarian tomato sauce and mozzarella, ricotta, parmesan, vermont artisan, and cottage cheeses
8 oz choice beef filet seared to lock in the natural juices - cooked to specification. and topped with a shallot and peppered madeira demiglace
fresh salmon fillet stuffed with bay shrimp, bay scallops, baby spinach and vermont goat cheese, topped with a fresh lemon - herb butter sauce
cured overnight and slow roasted, finished on the grill and basted with our own apple bbq sauce, served with house - made baked beans, and fresh corn bread.
fresh halibut encrusted with potato and onion, pan seared and finished in the oven. accompanied with a key - lime and spiced rum beurre - blanc
medallions of pork lightly dredged in seasoned flour and sauteed in clarified butter, topped with a light sherry - shallot demiglace combined with fresh tomatoes and herbs.
with a cream cheese strawberry filling covered with a rich chocolate ganache
over a three berry coulis with fresh whipped cream & mint
with a coulis of three berries and fresh whipped cream
served with whipped cream.
layered with a cream cheese fondant
vermont's finest ice cream! your server will advise you of available flavors today
a locally made favorite. your server will advise you of available flavors today.
crisp, fresh and fragrant
tropical fruit and citrus
caramel and butterscotch with a dusting of granny smith apple
a delightful sparkling wine to celebrate with
apple and lemongrass and vanilla on the palate
pleasant floral and tropical fruit aromas, light and refreshing flavor
a unique blend of pinto grigio and sauvignon blanc.
smooth, medium bodied
a lively cabernet bursting with aromas of berries and cherries
smooth and medium - bodied; fresh cherry - like aromas
aromas of bright coffee, cherry and vanilla
dark fruity flavors
elegant, with aromas of sliced strawberries and fresh raspberries
full - bodied, rich and luscious, structured by smooth supple tannins
clear, purple - red in color, spicy with perfumes of cherries and flowers
saratoga spring water, 0.83 l. still or sparkling water
this unfiltered ale is golden in color and has a good body. very easy drinking beer with a good smooth hop flavor.
long trail ale is full - bodied amber ale modeled after the "alt - biers" of dusseldorf, germany. the top fermenting yeast and cold finishing temperature result in a complex, yet clean, full flavor.
the overall character of this beer is floral, medium body with an aggressive, clean hop finish.
peach schnapps, absolut citrus, malibu rum with a splash of cream and pineapple juice
expresso coffee, stoli vanilla and kahlua
white creme de cacao, stoli vanilla with a chocolate rim
breast of chicken, breaded to perfection served with french fries and honey mustard
on a toasted roll with french fries
on a toasted roll with french fries add cheese
strips of pollack, breaded and fried with tartar sauce and french fries
served with a sauce of your liking; tomato, alfredo or butter and cheese
with homemade tomato sauce
Menu for East Ender Restaurant provided by Allmenus.com
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