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The Village Lunch Specials

Soups of the Day
Rhode Island Corn Chowder with Salmon & Clams ~ 7 cup / 8 bowl
Summer Vegetable Parmesan Minestrone ~ 7 cup / 8 bowl
New England Clam Chowder ~ 9 cup / 10 bowl
Baked French Onion Au Gratin ~ 10 crock


Mains
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 style roll, with a side of french fries and coleslaw
Salmon Piccata ~ 28
pan seared salmon finished in a caper lemon butter sauce, served with rice and vegetables
Open Faced Turkey Sandwich ~ 20
house roasted turkey served open faced on white toast, finished with gravy, served with mashed potatoes
Hot Pastrami Grinder ~ 16
hot pastrami, melted swiss, peppers, onions and dijon mustard on a hoagie roll
your choice of french fries, coleslaw or dressed greens, sub sweet potato fries $1 or beer battered onion rings $4

Chicken Caesar Flatbread ~ 17
cauliflower crust baked with parmesan cheese and diced grilled chicken, topped with a chopped caesar salad

Half Sandwich & Soup ~ 15
sliced turkey, melted swiss, lettuce, tomato and garlic mayo on a croissant

Half Salad & Soup ~ 15
buffalo chicken tenders over a bed of mixed greens, tomatoes, cucumbers, roasted red peppers,
chickpeas and gorgonzola, side tomato basil vinaigrette

*No modifications or substitutions to the half salad or half sandwich

*Add a cup of clam chowder for $1 or a bowl for $2. *Add crock of french onion for $4

The Village Dinner Specials

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

Starters

Crispy Lobster Corn Fritters ~ 17
served with lemon tarragon aioli

Grilled Peach Flatbread ~ 16
cauliflower crust topped with basil pesto, grilled march farm peaches, red onion, garlic and mozzarella cheese, finished with baby arugula and a hot honey drizzle

Mains

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, side french fries and coleslaw

Asian Glazed Salmon Rice Bowl ~ 32
sesame ginger glazed salmon served over coconut jasmine rice, garnished with thinly sliced english cucumber, edamame, julienne carrots, shredded purple cabbage and avocado, finished with a sriracha drizzle and scallions

Chicken Milanese ~ 26
thinly pounded breaded chicken breast, pan fried until crispy, finished with a squeeze of fresh lemon, topped with a fresh arugula and summer tomato salad, accompanied with herb roasted potatoes

Summer Spaghetti Squash Sautee ~ 19
baked spaghetti squash sauteed with button mushrooms in a rich garlic cream sauce, finished with parmesan cheese