Paul & Elizabeth's Restaurant

Tossed mixed field greens, carrots, red and green cabbage, and chick peas.

Paul & elizabeth's garden salad, tossed with red peppers, cucumber, and red onion.

A meal-sized platter of salad, hummus, and a whole wheat roll.

Romaine, mushrooms, cucumber, black olives, chickpeas, feta cheese, red onions, and tomatoes with a red wine vinaigrette.

Seasoned sea vegetable and marinated tofu tossed with watercress, field greens, cucumbers, carrots, and sesame seeds with our honey miso vinaigrette.

Fresh spinach tossed with your choice of dressing and topped with feta cheese, black olives, roasted red peppers, tomato, cucumber, and red onion.

Kale, polenta croutons, smoked salmon, capers, roasted red peppers, and balsamic onions tossed with lemon parmesan dressing.

Considered a favorite by many of our patrons for its balance of texture, flavor, and size.

Italian-style flatbread rich with olive oil.

Deep fried fish with lettuce, tomato, and fresh tartar sauce on whole wheat bread.

Served with lettuce and tomato on whole wheat bread.

Served with field greens, tomato, and horseradish mayonnaise with melted Vermont cheddar on herb focaccia or a whole wheat wrap.

Served with field greens, cucumber, red onion, tomato, and vermont goat cheese caper spread in a whole wheat tortilla wrap.

Served with lettuce, tomato, cucumber, grated carrots, havarti-dill cheese, and sprouts in a whole wheat tortilla wrap.

Served with spinach, tomato, grilled red onion, and dijon-horseradish in a whole wheat tortilla wrap.

Romaine, feta, balsamic onions, tomato, kalamata olives, garbanzo beans, and cucumber with a lemon parmesan dressing on a whole wheat tortilla wrap.

Served with cheddar.

Served with feta cheese.

Served with cheddar.

Soup du jour, whole wheat roll, salad, and house tea.

Fresh scrod broiled with tamari, lemon, and oil. served with salad, brown rice, and house tea.

Served with salad, brown rice, and house tea.

Vegetable tempura served with your choice of soup du jour or garden salad.

Fresh scrod tempura and your choice of fresh-cut french fries, sweet potato fries, or onion rings. Served with tartar sauce and a salad.

Served with lemon aioli. Ask waitperson for special risotto of the day.

Served with onions and tomatoes in garlic herb butter. Ask waitperson for special ravioli of the day.

Served with orange-ginger sauce.

Served with a sesame-ginger sauce.

An original blend of chickpeas, tahini, lemon, garlic, and spices served with sliced whole wheat roll & crudite.

A tasty white fish, breaded and pan-fried with a lemon, caper, and herb butter.

Sautéed gulf shrimp and vegetables in a cilantro & thai basil pesto.

Shrimp, scallops, and cod with spicy étoufée sauce on a bed of rice.

Scallops broiled in a sweet honey-ginger marinade in the traditional japanese style. Garnished with sweet pea shoots.

Served with roasted garlic and herb olive oil.

A new England favorite served with our very own tartar sauce.

Served with roasted garlic and ginger sauce served with rice.

Marinated and broiled tofu and vegetables on a skewer, served on a bed of brown rice with a garden salad.

Our homemade seitan with udon noodles and snow peas, onions, carrots, and cilantro with a crushed peanut garnish.

A variety of fresh vegetables, tofu, and noodles cooked in a cast iron skillet in a tamari ginger broth and served with a sesame ginger sauce.

Pan-fried vegetables and brown rice with garlic ginger oil and tamari.

Pan-fried tofu with sautéed vegetables and brown rice.

Served with tempura vegetables.

Shrimp, sea scallops, scrod, and vegetable tempura.

A New England favorite. Fresh scrod tempura served with french fries, tartar sauce, and a salad.

Stir-fry vegetables sauteed together with noodles in garlic-ginger oil and tamari. Scallion garnish.

These noodle dishes are served in a ginger-garlic tamari broth with mixed vegetables. Scallion garnish.