Butternut Bisque   cup  2.95 / bowl  4.95 fresh, local squash pureed with cinnamon, nutmeg and a touch of fresh cream Mushroom Napoleon      7.95 local mushrooms simmered in port wine with parmesan cheese in a puff pastry shell House Salad     4.95 served with our special house dressing of balsamic vinaigrette or your choice of dressing A Beggar’s Purse      9.95 a medley of shrimp, scallops and lobster wrapped in a delicate crepe with an Amaretto cream sauce Village Inn Salad     5.95 toasted walnuts on a bed of baby mixed greens with grapes, gorgonzola and a walnut citrus vinaigrette Broiled Maine Crab Cake     6.95 lightly seasoned crab cake served with a chardonnay cream sauce

Pecan Breaded Chicken Breast     17.95 moist chicken breast encrusted with pecans, sautéed and served with a creamy Dijon mustard sauce, potato pancake and seasonal vegetables Fresh Salmon Filet     20.95 pan-seared with a honey mustard glaze with fresh dill, or poached and topped with coriander lime butter, served with lemon risotto cakes and fall vegetables Tournedoes     26.95 half order 19.95 twin petit filet mignon sautéed with shallots, portabellas and  gorgonzola served with shallot mashed potatoes and seasonal vegetables Shaker-Style Cranberry Pot Roast       18.95 tender, aged beef simmered in Merlot and served with braised root vegetables and a Yukon Gold potato pancake Chicken Breast Chausseur     17.95 medallions of  chicken breast sautéed with fresh basil, artichokes, sun-dried tomatoes and Marsala wine, served with lemon risotto cakes and fall vegetables Roast Breast of Duck        23.95 glazed with a raspberry balsamic sauce, served with lemon risotto cakes, and seasonal vegetables Roasted Brandied Pork Tenderloin     18.95 tender pork tenderloin topped with Granny Smith Apples, currants, cranberries and dates in a hearty cognac sauce, served with Yukon Gold potato pancakes and seasonal vegetables Pistachio Encrusted Rack of Lamb six ribs  27.95 four ribs 23.95 pan-seared, then roasted and served with rosemary lamb reduction, accompanied  by braised red cabbage, shallot mashed potatoes and fall vegetables