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Maryland Crab Cakes
Served over a sweet bell pepper
salad finished with smoked tomato
vinaigrette.
10 |
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Parmesan Crusted Polenta
Accompanied with our original
Sausage Bolognese sauce, topped with shaved parmesan.
6 |
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Carpaccio
Paper thin Filet Mignon accompanied
with baby greens tossed with
lemon vinaigrette, topped with shaved parmesan.
11 |
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Fried Calamari
Tender rings, lightly fried
and served with a spicy basil coolie.
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7 |
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Dim Sum Steamed Basket
Assortment of seafood and pork steamed dumplings accompanied with soy sauce and wasabi.
9 |
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Grilled Shrimp & Risotto Cake
Wild mushroom risotto cake,
topped with delicately grilled shrimp, finished with a truffle cream sauce.
12 |
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Baked Brie En Croute
Semi soft cheese wrapped in a puff pastry,
finished with a mixed berry compote.
9 |
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Jumbo Lump Crab Cocktail
Sweet lump crab meat accompanied with three dipping sauces.
14 |
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Tomato Basil Soup
Oven baked with crispy puff pastry top.
6 |
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French Onion Soup
Carmelized sweet onions,
topped with a parmesan crouton
and mounds of Grullier cheese.
5 |
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The Village Inn
Baby greens, apples, toasted walnuts and crumbled bleu cheese tossed in a raspberry vinaigrette.
8 |
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Baby Iceberg Wedges
Tossed with crumbled bleu cheese dressing and apple wood smoked bacon
98 |
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Caesar Salad
Hearts of romaine lettuce, home style croutons and shaved parmesan.
6 |
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Tortelli Carbonara
Cheese filled pasta, peas, pearl onions, mushrooms and prosciutto, tossed together with a creamy sauce.
16
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Linguine Ala Sisti
Jumbo shrimp sauteed with mushrooms, prosciutto, garlic and crushed red pepper, tossed together in a white wine garlic sauce.
18 |
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Sausage Bolognese
Our original Sausage Bolognese sauce tossed with rigatoni pasta. A house specialty.
16 |
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Chicken or Veal Bastille
Pan fried till golden brown. Topped with baby arugula, mozzarella,
tomatoes, Bermuda onions and kalamata olives, tossed in a balsamic vinaigrette.
17 - 20 |
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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.
18 |
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Potato Crusted Chilean Sea Bass
Tender buttery fish fillet
accompanied with mashed potatoes, and fresh garden vegetables,
finished with a dijonaise sauce.
24 |
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Poached Halibut
Sauteed with fennel, onions, cannellini beans potatoes in
a tomato saffron broth.
22 |
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Double Cut Pork Chop
14 oz. Seasoned French chop accompanied with potatoes
and string beans, finished with a run raisin sauce.
22 |
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Sesame Crusted Breast of Chicken
Chicken Breast served over wasabi mashed potatoes and sauteed bok choy
finished in a orange ginger glaze.
16 |
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Veal Porter House
Topped with sauteed mushrooms and onions, finished with a morel sauce.
26 |
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Filet Mignon
8 oz. Filet served over shiitake mashed potatoes and fresh market vegatables,
finished with a roasted shallot maderia sauce.
28 |
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Chocolate Lava Cake
A warm center of oozing chocolate,
accompanied with homemade vanilla bean ice cream and fresh berries.
8 |
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Creme Brulee Sampler
Classic Recipe with three different flavors
Topped with caramelized sugar and fresh raspberry sauce,
Black Cherry/Pistachio/Vanilla
7 |
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Inverted Apple Pie Ice Cream
Homemade Apple ice cream, served over a warm crunchy crust.
6
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Baked Fudge Brownie
Warm fudge brownie topped with homemade Vanilla ice cream,
finished with a caramel sauce.
7
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Banana Cheese Cake Spring Roll
Cheese cake filling with ripe bananas and caramel, wrapped in a light pastry
then fried till golden brown, served with homemade vanilla ice cream.
8
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Desert Shooter Sampler
Banana cream pie, amaretto strawberry short cake and
chocolate cream pie with oreo crust.
8
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Godiva Chocolate Truffle Fondue for Two
Imported Belgium chocolate combined with heavy cream and a hint of espresso coffee
served in a vintage fondue pot with graham crackers, marshmellos and bananas.
8 per person
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 (The wine lists require Adobe's Acrobat Reader, click here to download the free reader if your computer does not already have it installed)
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This Menu was created by our Executive Chef John A.Martino CEC
Restaurant Hours: Closed Monday
Tuesday, Wednesday, Thursday & Sunday: 5:00 p.m. - 10:00 p.m.
Friday - Saturday: 5:00 p.m. - 11:00 p.m.
Private Parties at The Village Inn are available 7 days a week
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