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The Village Lunch Specials

Soups of the Day
Beef Barley ~ 7 cup / 8 bowl
Potato Leek & Spring Carrot ~ 7 cup / 8 bowl
New England Clam Chowder ~ 9 cup / 10 bowl
Baked French Onion Au Gratin ~ 10 crock

*Potato Salad Available as a Side with Sandwiches

New England Lobster Roll ~ 38
sweet maine lobster served either hot with parsley butter, or cold with mayo and celery
served on a new england brioche roll, with a side of french fries and coleslaw

Greek Flatbread ~ 18
cauliflower crust topped with tzatziki, grilled chicken, cucumbers, tomatoes, red onion and feta cheese

Filet Au Poivre ~ 38
pan seared peppercorn crusted filet mignon finished in a brandy peppercorn cream sauce, served with mashed potatoes and vegetables

Seafood Salad ~ 18
a blend of crab, imitation crab and shrimp salad served on a flaky croissant with lettuce and tomato

sandwiches served with choice of french fries, potato salad, slaw or dressed greens, sub sweet potato fries $1 or beer battered onion rings $3

Chicken Quesadilla ~ 17
prepared with chicken, roasted corn, tomatoes, peppers, onions and cheddar cheese, side beans and rice and pico de galo

Half Sandwich & Soup ~ 15
corned beef hash grilled cheese ~ our house roasted corned beef topped with swiss cheese, caramelized onion,
sauerkraut and thousand island dressing on rustic bread

Half Salad & Soup ~ 15
tuna salad cobb salad ~ over mixed greens with bacon, avocado, tomato, crumbled bleu cheese and hard-boiled egg ~ tomato basil dressing

The Village Dinner Specials

Soups of the Day
*ask your server about the soups of the day
New England Clam Chowder ~ 9 cup / 10 bowl
Baked French Onion Au Gratin ~ 10 crock

Starters

Greek Flatbread ~ 18
cauliflower crust topped with tzatziki, grilled chicken, cucumbers, tomatoes, red onion and feta cheese

Stuffed Portobello ~ 15
a medley of eggplant, yellow squash, zucchini, peppers and sweet summer onions, baked in a portobello mushroom topped with mozzarella cheese, finished with pesto oil drizzle

Mains

Chicken & Shrimp Piccata ~ 32
flour dredged pan seared chicken and shrimp, finished in a lemon butter white wine sauce with capers served with rice and seasonal vegetable medley

Summer Chive Salmon ~ 30
grilled salmon finished with a chive lemon butter sauce, served over a summer herb couscous

Vegetable Bolognese ~ 23
eggplant and zucchini simmered with marinara sauce, served over fettuccini
finished with fresh basil and parmesan cheese