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Baked Brie En Croûte
Semi soft cheese wrapped in a puff pastry, finished with a mixed berry compote.
Pork Pot Stickers
Six steamed pork dumplings served with orange ginger sauce
Tender calamari lightly fried and served with a spicy tomato sauce.
Crab Cake Sliders
Served with fried potato sticks and whole grain mustard aioli.
Spice Rubbed Seared Ahi Tuna
Seared Ahi tuna sliced and served over Thai peanut noodles and avocado.
Tender pieces tossed with orange ginger sauce and scallions.
Jumbo Lump Crab Cocktail
Sweet lump crab meat accompanied with three dipping sauces.
Stuffed Italian Meat Balls
Stuffed with mozzarella and ricotta cheeses over Sausage Bolognese sauce.
French Onion Soup
Caramelized sweet onions, topped with a parmesan crouton and mounds of provolone cheese.
Tomato Basil Soup
Oven baked with a crispy puff pastry top.
The Village Inn Salad
Baby greens, apples, toasted walnuts and crumbled bleu cheese tossed in a raspberry vinaigrette.
Hearts of Romaine lettuce, home style croutons and shaved parmesan. $7 - Chicken $12 - Shrimp $14
Topped with apple wood smoked bacon, diced tomatoes and crumbled blue cheese dressing.
Warm Goat Cheese Salad
Served over baby greens, roasted pecans, shaved fennel and tossed in a sweet malt vinaigrette.
Rigatoni Sausage Bolognese
Our original Sausage Bolognese sauce tossed with rigatoni pasta. A house specialty.
Quattro Formaggi Agnolotti
Crescent moon shaped ravioli filled with reggianito, romano, fontina and ricotta cheeses, finished in a pink vodka sauce.
Chicken & Broccoli Cavatelli
Sautéed together and finished in a white wine garlic sauce.
Perciatelli Ala Martino
Chunky sweet sausage, broccoli rabe and plumb tomatoes sautéed in a garlic white wine sauce topped with ricotta cheese.
Village Inn Duet
5 oz. Filet Mignon and Lobster grilled cheese sandwich served with whipped potatoes and sautéed spinach, finished in a madeira sauce
Sautéed chicken breast topped with tomatoes, prosciutto, basil and Provolone cheese, finished in a marsala sauce.
Pan Roasted Chilean Sea bass
Over a bacon and potato hash with sautéed mushrooms in a burgundy demi glaze.
Asian BBQ Salmon
Slow roasted then glazed with Hoisin BBQ sauce served over steamed baby Bok Choy and Jasmine rice, finished with a sesame ginger vinaigrette.
Seafood Fra Diaovlo
A combination of PEI mussels, shrimp, crab meat and calamari served in a spicy tomato broth over linguine.
New York Sirloin
10 oz. Sirloin over gorgonzola smashed potatoes and string beans, finished in a red wine sauce.
Stuffed Veal Chop
Stuffed with smoked gouda and spinach served with whipped potatoes and sautéed vegetables, finished in a mushroom madeira sauce.
Crispy Soft Shell Crabs
Corn meal crusted served over creamy polenta and spicy slaw.
16 oz. T-Bone Steak
Topped with sautéed mushrooms and sweet Vidalia onions accompanied with mash potatoes and string beans.
Items and pricing subject to change without notice.