The Village Inn

Semi soft cheese wrapped in a puff pastry, finished with a mixed berry compote

Six steamed pork dumplings served with orange ginger sauce

Tender calamari lightly fried and served with a spicy tomato sauce

Served with fried potato sticks and whole grain mustard aioli.

Seared ahi tuna sliced and served over thai peanut noodles and avocado.

Tender pieces tossed with orange ginger sauce and scallions

Sweet lump crab meat accompanied with three dipping sauces

Stuffed with mozzarella and ricotta cheeses over Sausage Bolognese sauce

Baby greens, apples, toasted walnuts and crumbled bleu cheese tossed in a raspberry vinaigrette.

Hearts of Romaine lettuce, home style croutons and shaved parmesan

Topped with apple wood smoked bacon, diced tomatoes and crumbled blue cheese dressing

Served over baby greens, roasted pecans, shaved fennel and tossed in a sweet malt vinaigrette

Caramelized sweet onions, topped with a parmesan crouton and mounds of provolone cheese

Oven baked with a crispy puff pastry top

5 oz. Filet Mignon and Lobster grilled cheese sandwich served with whipped potatoes and sautéed spinach, finished in a madeira sauce

Sauteed chicken breast topped with tomatoes, prosciutto, basil and Provolone cheese, finished in a marsala sauce.

Over a bacon and potato hash with sauteed mushrooms in a burgundy demi glaze

Slow roasted then glazed with Hoisin BBQ sauce served over steamed baby Bok Choy and Jasmine rice, finished with a sesame ginger vinaigrette

A combination of PEI mussels, shrimp, crab meat and calamari served in a spicy tomato broth over linguine

10 oz. Sirloin over gorgonzola smashed potatoes and string beans, finished in a red wine sauce

Stuffed with smoked gouda and spinach served with whipped potatoes and sauteed vegetables, finished in a mushroom madeira sauce

Corn meal crusted served over creamy polenta and spicy slaw.

Topped with sautéed mushrooms and sweet Vidalia onions accompanied with mash potatoes and string beans

Our original sausage bolognese sauce tossed with rigatoni pasta. A house specialty

Crescent moon shaped ravioli filled with reggianito, romano, fontina and ricotta cheeses, finished in a pink vodka sauce

Sauteed together and finished in a white wine garlic sauce.

Chunky sweet sausage, broccoli rabe and plumb tomatoes sautéed in a garlic white wine sauce topped with ricotta cheese

A warm center of oozing chocolate, accompanied with homemade Vanilla bean ice cream and fresh berries

Classic recipe with three different flavors. Topped with caramelized sugar and fresh raspberry puree. Black cherry, pistachio, vanilla

Homemade apple pie ice cream, served over a warm crunchy crust

Warm fudge brownie topped with homemade vanilla ice cream, finished with a caramel sauce

Fondue for 2 Imported Belgium chocolate combined with heavy cream and a hint of espresso coffee served in a vintage fondue pot with graham crackers, marshmallows and bananas

Banana cream pie, amaretto strawberry short cake and chocolate cream pie with oreo crust.

Cheese cake filling with ripe bananas and caramel, wrapped in a light pastry then fried till golden brown, served with homemade vanilla ice cream