Dinner Menu (as of 6/2/21)

Soup du Jour
​Cup or bowl 
Scallops Casino
​Seared Scallops with bell pepper Coulis, toasted Prosciutto and scallions 

Stuffed Portobello
Spinach, onions, and mushroom, topped with bread crumbs and parmesan cheese

​Shrimp Cocktail

​Escargots Bourguignon
Individual pots with Pernod, garlic, butter, scallions topped with toasted puff pastry 

​Fried Calamari
Lightly breaded tender strips served with pepperoncini, capers, drizzle of olive oil and side of marinara sauce 

​Twin Lamb Chop a la Greque
Accompanied with feta cheese, spanakopita, artichoke hearts and Kalamata olives 

Fresh Baked Rolls
Served with a whipped honey-cinnamon butter, small or large

Add grilled or blackened chicken $4 Add shrimp two $7, or four $12

​Spinach Salad
Baby spinach, cranberry vinaigrette, candied pecans and walnuts and Chevre cheese croquette (half or full)

​Caesar Salad
Romaine hearts tossed in our own classic Caesar dressing (half or full)

​Greek Salad
Mixed greens tossed with tomatoes, roasted red peppers, artichoke hearts, Kalamata olives and an oregano dressing (half or full)

All sandwiches served on our house-made roll and come with hand cut fries, lettuce, tomato, and pickles

Eight oz. Cheese Burger
Aged cheddar cheese

​“Deluxe” Cheeseburger
Sautéed onions, Vt. maple baked bacon and aged cheddar cheese

Crispy Chicken Sandwich   
Lightly battered and golden fried

“The Works” Crispy Chicken Sandwich   
Aged cheddar, VT maple bacon, and ranch dressing

All fettuccine is made on premise and feature a mix of homemade plain, tomato, smoked paprika, and spinach flavored pasta. All pastas are tossed with Pecorino Romano cheese.

​Entrees Include Cup of Soup or Garden Salad

​Tri-colored Cheese Tortellini
tossed with tomato sauce (appetizer or entrée)

​Fettuccine Primavera
assorted vegetables tossed in an Alfredo sauce or with sautéed garlic, lemon olive oil and parmesan cheese (appetizer or entrée)

​Cajun Chicken Fettuccine
cast iron blackened chicken strips tossed with sautéed garlic, olive oil and parmesan cheese (appetizer or entrée) 
option to add Primavera vegetables 

Pesto Shrimp Fettuccine
sautéed shrimp with broccoli, bell peppers, onions and tomatoes tossed in a basil pesto sauce (appetizer or entrée)

Bolognese Fettucine
Traditional blend of browned ground beef, pork and veal deglazed with red wine and tomato sauce (appetizer or entrée)

​Glazebrook Chicken Fettuccine
sautéed chicken strips with shitakes, broccoli, prosciutto and walnuts tossed with olive oil and parmesan cheese (appetizer or entrée)

Served with cup of soup or garden salad, accompanied with Chef’s choice of starch and vegetable
​“Choices” Monkfish
Lightly breaded with hazelnut flour, sauteed with a beurre noisette, and topped with smoked trout

​Salmon l'Orange
Faroe Island salmon with orange and basil glaze ​

​Shrimp and Scallop Neptune
Sauteed shrimp, scallops, and four-cheese ravioli in a garlic white wine sauce, tossed with spinach, tomatoes, and toasted prosciutto
Medallions of Calamari
Egg dipped and sautéed with mushrooms, scallions and capers in a white wine and butter sauce

​Surf and Turf Glazebrook
Petite filet mignon and shrimp with a green peppercorn and Cognac demi sauce 

​Claude's Rack of Lamb Persille
Marinated and roasted with Dijon, herbs, seasoned breadcrumbs and demi sauce

Filet Mignon Saga
Seared center-cut filet finished with portobello mushrooms, double cream bleu cheese, and demi sauce 

Chicken Marsala
Sauteed chicken breast with shiitake mushrooms, portobello mushrooms, and shallots in a marsala wine demi sauce

All served mashed potato and vegetable

​Half Chicken
​House blend dry rubbed with chicken veloute 

​Apple Bread Stuffed Pork Loin
Demi sauce 

​Tri-Tip Sirloin
Homemade chimichurri sauce

​​Sampler Dinner
​Try all three

​The Vermont Department of Health warns that consuming raw or undercooked meats, poultry, seafood and or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Choices Restaurant and Rotisserie 
​(802) 422-4030