Thursday, April 24, 2014

NOVEMBER'S MENU  

Appetizers

  • French Onion Soup
  • Lobster Bisque
  • Haddock Chowder
  • Oysters Rockefeller
  • Beggar's Purse
  • Sesame Beef with Bok Choy
  • Baked Brie with Brown Sugar Glazed Apples
  • Charcuterie Plate
  • Shrimp Cocktail
  • Crab Stuffed Mushrooms
  • Escargot
  • Classic Caesar Salad
  • Wedge Salad

Entree's

  • Organic Port Tenderloin with an Apple Bourbon Sauce
  • Risotto with Roasted Fall Vegetables
  • Roast Duckling
  • Rack of Lamb
  • Medallions of Grilled Duck Breast
  • Veal Marsala or Picata
  • Sirloin Steak
  • Beef Tenderloin
  • Statler Chicken with a Roasted Garlic & Sage Pan Sauce
  • Parmesan Encrusted Haddock
  • Pan Seared Sea Scallops
  • Lobster Carbonara
  • Bouillabaisse







































































 

 

 


 

 

 

 

 

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