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The Village Lunch Specials
Soups of the Day
Italian Meatball with Rice ~ 7 cup / 8 bowl
Corned Beef Split Pea ~ 7 cup / 8 bowl
New England Clam Chowder ~ 9 cup / 10 bowl
Baked French Onion Au Gratin ~ 10 crock

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

Burgundy Beef Tips Bowl ~ 22
sauteed beef tips, mushrooms, roasted red peppers, peas and caramelized onions finished with a burgundy demi served over roasted potatoes

Cajun Swordfish Tacos ~ 17
pan seared blackened swordfish, shredded lettuce, black bean corn poblano salsa and cilantro lime aioli in flour tortillas served with a side of rice

Tuna Melt ~ 15
tuna salad, tomato, baby spinach and melted mozzarella on grilled naan bread
your choice of french fries, coleslaw or dressed greens, sub sweet potato fries $1 or beer battered onion rings $3
Mediterranean Flatbread ~ 16
cauliflower crust topped with marinara sauce, prosciutto, roasted red peppers, spinach, tomato, mozzarella and parmesan
Half Sandwich & Soup ~ 15
chicken salad wrap ~ with lettuce, tomato and bacon in a flour tortilla wrap
Half Salad & Soup ~ 15
summer orzo salad ~ diced grilled chicken breast, baby spinach, orzo, roasted zucchini, summer squash and bell peppers
side tomato basil vinaigrette
*Please no modifications or substitutions to the half salad or half sandwich
*Add a cup of clam chowder

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
Southwest Chicken Flatbread ~ 17
cauliflower crust topped with our own ranch dressing, cajun diced chicken,
sauteed peppers and onions, roasted corn and cheddar cheese

Summer Watermelon Salad ~ 15
fresh watermelon, pickled red onion, feta cheese and kalamata olives served over a bed of baby greens
side tomato basil vinaigrette

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

Cowboy Butter Grilled Rib Eye Steak ~ 42
grilled ribeye finished with a garlic chive scallion butter, served with a caramelized onion cheddar mashed potatoes and seasonal vegetables

Seafood Scampi Sautee ~ 36
lobster and shrimp sauteed in a garlic white wine sauce with capers and tomatoes, served over linguini, finished with white wine butter poached mussels

Swordfish Piccata ~ 30
grilled swordfish topped with a lemon, butter, white wine, garlic and caper sauce served with sauteed vegetables and rice

Teriyaki Chicken Bowl ~ 25
cashew pineapple jasmine rice topped with teriyaki chicken strips, with red pepper, edamame and julienne carrots finished with a sesame tahini dressing