Dinner Menu
Our Chef’s will design a seasonally inspired, three course menu based on the number of guests in your party. Prior to the event we will work with you to pre-select your menu of two starters, three entrees and two desserts. If you would prefer to customize a menu with choices other than what you find on this menu, a member of our culinary team would be more than happy to meet with you prior to your event to assist you with this.
New England Clam Chowder
Soup of the Day
Classic Caesar Salad
parmesan croutons
The Village Inn's Field Greens
dried cranberries, crispy onions, citrus vinaigrette
Honey Soy & Mustard Glazed Westeross Salmon
cauliflower cream with seasonal vegetable succotash
Famous Roast Duck
choice of small-batch sauces, whipped potatoes & seasonal vegetables
Pan Seared Diver Scallops
citrus beurre blanc, sweet corn & lobster risotto
Pumpkin Ravioli
gorgonzola cream sauce, wilted spinach, walnuts
Seared & Peppered 10 oz. Filet Mignon
whipped potatoes & seasonal vegetables in a cabernet pan-sauce
Maine Lobster Roll
griddled top split bun, hand-cut french fries
Malbec Braised Short Ribs
creamy parmigian polenta, chive oil drizzle
Little Necks, Shrimp, Mussels & Italian Sausage
sautee pan served in a spicy tomato broth with seared chiabata bread.
35.
35.
35.
35.
55.
55.
55.
45.
Pumpkin Creme Brule
wild Maine blueberries
Strawberry Shortcake
balsamic glaze atop a buttermilk biscuit with whipped cream
Chocolate Souffle Cake
topped with boozy whipped cream
Flossie's Maine Blueberry Buckle
nutmet icecream
Homemade Lavender & Lemon Curd
seasonal berries served in a glass