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The Village Dinner Specials Soups of the Day Vegetable Lentil ~ 7 cup / 8 bowl Harvest Pumpkin Bisque ~ 9 cup / 10 bowl New England Clam Chowder ~ 9 cup / 10 bowl Baked French Onion Au Gratin ~ 10 crock Starters Buffalo Calamari ~ 19 golden fried calamari tossed in buffalo sauce and gorgonzola, side blue cheese dressing Chicken Parm Flatbread ~ 17 cauliflower crust topped with marinara, breaded chicken and mozzarella Mains Baked Stuffed Shrimp ~ 27 crab and ritz stuffed shrimp, finished with lemon beurre blanc, served with rice and vegetables Chicken Piccata ~ 26 flour dredged pan seared chicken finished with a caper lemon butter sauce, served over spaghetti Beef Quesadilla ~ 19 slowly braised shredded beef caramelized onions and cheddar cheese in a flour tortilla served with rice, beans and sour cream