Dinner Menu (as of 12/15/20)

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

Stuffed Portobello
spinach, onions, ground beef tenderloin and mushroom, topped with bread crumbs and parmesan cheese

​Shrimp Cocktail

two or four piece 

​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 

​Warm Rolls

small or large 

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

​Entrees include 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)

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) 

Served with cup of soup or garden salad, accompanied with Chef’s choice of starch and vegetable
​“Choices” Monkfish
lightly breaded and sautéed in a brown butter with toasted pecans and fresh Maine crab meat

​Glazebrook Salmon
Faroe Island salmon with orange and basil glaze ​

​Shrimp and Scallop Newburg
pan-seared with a Sherry-cream sauce, shallots, spinach, tomatoes and scallions 

Medallions of Calamari
egg dipped and sautéed with mushrooms, scallions and capers in a white wine and butter sauce

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

​Rack of Lamb Persille
marinated and roasted with Dijon, herbs, seasoned breadcrumbs and demi sauce

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

​Mediterranean Chicken Medallions
sautéed with roasted red peppers, roasted garlic, artichoke hearts, capers and a touch of feta cheese with a white wine butter sauce

All served mashed potato and vegetable

​Half Chicken
​house blend dry rubbed with chicken veloute 

​Apple Bread Stuffed Pork Loin
​with demi sauce 

​Tri-Tip Sirloin
​with homemade chimichurri sauce

Sampler Dinner
​of all three

Served with hand cut fries, lettuce, tomato, and pickles

​Eight oz. Cheese Burger
with aged cheddar cheese 

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

​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