The Village Inn welcomes Chef Luis Zambrano to Rumplestiltzkin's Restaurant! Come on in and try his delectable creations!
 

Sample Menu

First Courses

Butternut Bisque   cup  4 / bowl  6
Spiced, fresh, local squash pureed with a touch of fresh cream

Soup Of The Day   cup  4 / bowl  6

Spinach Salad      8
Served with Candied walnuts, roasted pears and balsamic vinaigrette

House Salad     7
Mixed Greens served with grape tomatoes, cucumbers, Blue cheese, red wine vinaigrette

A Beggar’s Purse      12
A medley of shrimp, scallops and lobster wrapped in a delicate crepe with Cognac Chive sauce or Amaretto cream sauce

Escargot     8
In shallot butter sauce with fresh spinach

Trio of Tapas     9
Mushroom Croquettes, Dates stuffed with almonds wrapped with apple wood smoke bacon Fried Chickpeas with Arabic seasoning

Broiled Maine Crab Cake     9
Lightly seasoned crabmeat with a Chardonnay cream sauce and fresh chives

Banquet Hors D'oeuvres
Dinner Buffet Menu
Dining Main Page
 

 

Main Courses

Fresh Salmon Filet Pot Au Feu     24
Poached Salmon in a broth with baby carrots, leeks, turnips, potatoes

Broiled Crab Cakes     20
Lightly seasoned crab meat with a Chardonnay cream sauce and fresh chives

Pecan Breaded Chicken Breast     22
Sautéed and served with a creamy Dijon brandy sauce, served with a Yukon Gold potato puree

Tournedoes     28 half order 24
Twin petit filet mignon with mushroom merlot sauce and gorgonzola, served with cheddar mashed potatoes and braised red cabbage

Lobster Pie     26
Lazy lobster in a light cream sauce with puff pastry, served with Asparagus

Shaker-Style Cranberry Pot Roast       21
Tender, aged beef simmered in Merlot and served with braised root vegetables with Yukon Gold Potatoes

Pan-seared Scallops     25
Topped with bruschetta, bacon and balsamic cream, served with sautéed spinach

Roast Turkey     20
Marinated turkey breast with sausage stuffing, pan gravy and homemade cranberry sauce, served with cheddar mashed potatoes

Roast Breast of Duck        26
Served with a balsamic glaze and braised cabbage roasted Yukon gold potatoes

Pistachio Encrusted Rack of Lamb    six ribs 32   four ribs 28
Pan-seared, then roasted and served with rosemary lamb reduction, accompanied by braised red cabbage, cheddar mashed potatoes