MENU
Our menu offerings may change daily.
Below is a sample of a typical day at The Dining Car.
BREAKFAST
BREAKFAST SANDWICH 9
Scrambled eggs, Vermont cheddar, tomato, and herbed mayo on your choice of a house-baked roll or bialy. Add applewood smoked bacon or a sausage patty $2.
BREAKFAST BURRITO 11
Fresh eggs, crispy pan-seared carnitas, Vermont cheddar, refried black beans, and salsa verde in a grilled flour tortilla.
PAIN PERDU | VE 10.25
New Orleans-style French toast with seasonal fresh fruit compote and syrup. Real Vermont maple syrup $2.
BIALY & LOX 13
House-baked bialy, made fresh daily. Served toasted with our house-cured, hand-sliced Nova-style smoked salmon, house-made plain or scallion cream cheese, and thinly sliced tomato and red onion.
AVOCADO TOAST 13
Mashed avocado, Israeli salad, crumbled French feta on Iggy's toasted sourdough or whole wheat pullman. Choose two slices, or one slice with a cheddar cheese omelette.
FRENCH OMELETTE 12
Our tender, French-style omelette made with gruyere and sautéed mushrooms. Served with breakfast potatoes.
HUEVOS RANCHEROS 12
2 fresh eggs, salsa roja, refried black beans, with shredded cheddar, avocado and corn tortillas.
SALADS
HONEY TRUFFLE GOAT CHEESE SALAD | VE, GF, TN 10
Tender greens, herb-marinated goat cheese, toasted walnuts tossed with wildflower honey and truffle oil, sherry vinaigrette.
HIGHLAND HOUSE SALAD | VE, GF 11
Tender greens, shaved Italian truffled pecorino cheese, English cucumber, avocado, cherry tomato, balsamic vinaigrette.
SHAVED CAESAR SALAD 12
Chiffonade of kale, red cabbage, and brussels with our house-made Caesar dressing. Parmigiana cheese and herbed olive oil crouton crumbs.
GREEK SALAD | VE, GF 12
Romaine lettuce, cherry tomato, English cucumber, red onion, kalamata olives, crumbled feta, fresh herb and red wine vinaigrette.
MEDITERRANEAN SALAD | V, GF 13
Creamy, Israeli-style hummus, romaine lettuce, pickled carrots, cucumber, tomato, crispy chickpeas, lemon vinaigrette.
SOUPS
ASK ABOUT OUR SEASONAL OFFERINGS
SANDWICHES
CHICKEN ON GOAT | TN 14
Thinly sliced chicken breast, fresh goat cheese marinated with olive oil and herbs, toasted walnuts tossed with wildflower honey and truffle oil, tender greens with sherry vinaigrette on Iggy's ciabatta
THE OG CHICKEN 12.5
Thinly sliced chicken breast, avocado, English cucumber, and wasabi aioli on Iggy's whole wheat pullman.
MEDITERRANEAN | V 12
House-made hummus, romaine lettuce, Israeli salad, pickled carrots, and crispy chickpeas with lemon vinaigrette on toasted flatbread. Add chicken $4.
SMOKED TURKEY 14
Smoked turkey, applewood smoked bacon, avocado, tomato, and tarragon mayo on Iggy's sourdough pullman.
HONEY TRUFFLE GOAT CHEESE | VE 10
Herb-marinated goat cheese, toasted walnuts with wildflower honey and truffle oil, tender greens with sherry vinaigrette on Iggy's ciabatta.
CHINESE ROAST PORK ON GARLIC BREAD 13
Thinly sliced, house-made char siu pork, sautéed mustard greens, and hot sesame mayo on toasted garlic bread.
BACON, LETTUCE, TOMATO & AVOCADO 12
Applewood smoked bacon, avocado, crisp Romaine lettuce, sliced tomato, and herbed mayo on Iggy's sourdough pullman.
BUTTERMILK FRIED CHICKEN TENDERS
SANDWICH 10
Buttermilk marinated white meat chicken, stone-ground mustard slaw, house-made pickles, griddled house-made roll.
PLATTER 13
Our buttermilk fried tenders served with french fries and your choice of spicy ranch, barbecue, creamy honey mustard, or Buffalo sauce.
SIDES
CRISPY CAULIFLOWER | VE, GF 6
Fresh florets dredged in our corn flour coating, then quickly fried until nutty and crisp. Served with a drizzle of curry aioli.
FRENCH FRIES | V, GF 4
FANCY FRIES | VE, GF 5
French fries served with Persillade, our Parisian sauce made with parsley, garlic, butter, and fresh lemon.
ALLERGY INDEX
V: Vegan | VE: Vegetarian | GF: Gluten Free | TN: Tree nuts
OUR PHILOSOPHY
From our cider-brined New England Pulled Pork Sandwich, to our Honey Truffle Goat Cheese Salad, our menu has broad appeal. We serve a daily selection of beautiful salads with bright, interesting flavors, as well as hearty interpretations of classic dishes, such as Mama’s Meatballs in house-made marinara served on a toasted roll with melted provolone cheese.
Our menu is composed of dishes incorporating flavors from across this country and around the world. Many items on our menu are vegetarian, vegan, and gluten-free, and we incorporate the best that our local purveyors have to offer, keeping our menu fresh and interesting with seasonal specials. Our Crispy Cauliflower with Curry Aioli, has become our signature side dish, bringing a new way for people to eat their vegetables!
We bake our own focaccia bread, and when tomatoes come into season, our best-selling Caprese Sandwich returns, with vine-ripened Gilson Farms tomatoes, our house-made bread, and the extraordinary, handmade, local mozzarella made by our friend Giuseppe from Mozzarella House. We are always seeking new partnerships with local food vendors. Chef David Harnik was an early promoter of the Boston Public Market, and teaches a series of classes there utilizing the abundance of fresh, local products available in our area.
