Village Wine And Cheese

an assortment of three fine cheeses accompanied by hard salami, olives & crostini; ask your server for today's featured cheeses & price

jumbo lump crab lightly bound with eggs, mayonnaise, dijon mustard, sour dough bread crumbs & old bay seasoning, served with a chipotle aioli

oven warmed goat cheese topped with toasted pecans & honey surrounded by a dried fruit medley & sun dried tomatoes; served with toasted crostini

jumbo lump crab meat with chives & shredded smoked gouda; served with mango-lime & chipotle remoulade

marinated shrimp seared & coated with a lime - cilantro glaze; served with pico do gallo & crispy tortilla strips.

pasta in a creamy alfredo sauce with parmesan cheese

creamy peanut butter and jam on either whole wheat or sourdough bread, served with french fries.

loaded with cheddar cheese and served with french fries and a pickle

tender chicken pieces breaded and fried; served with french fries and your choice of honey mustard or barbecue sauce

field greens topped with sliced strawberries, mandarin oranges, toasted almonds & sliced goat cheese topped with a red wine and dill weed vinaigrette, with entree $4.00

crisp romaine coated in our dressing then topped with croutons & shaved reggiano parmigiano

garlic & sage marinated tenderloin served over gorgonzola smashed red potatoes, seasoned asparagus & topped with jumbo lump crab meat & saffron - tarragon beurre blanc

lightly battered & fried, served over steamed rice & topped with sweet sesame, jimica, mango & cucumber salad

pepper & coriander crusted center - cut pork loin, pan seared & topped with a light amber - wheat beer cream sauce, with sauteed apples, mushrooms & chives; served with coconut whipped sweet potatoes

herb marinated new zealand rack of lamb chops, served over curried scented of moroccan couscous & mediterranean cucumber - mint dressing

marinated breast of chicken braised with mango chutney accented with a hint of cinnamon, garlic, cilantro & lime. finished with white rum & served over confetti orzo.

swordfish crusted with toasted almonds & served with wild rice vegetable pilaf; finished with mandarin orange cilantro salsa & topped with tequila tossed strawberries

new york strip steak seared in our honey - chipotle barbecue sauce & served with roasted sweet potato fries & savannah coleslaw

a 14 oz. rib eye steak rubbed with sea salt & cracked pepper, served over gorgonzola smashed red potatoes & topped with a light horseradish sauce

surf n' turf - blackened pan - fried shrimp & crispy bacon

fresh mozzarella cheese, roma tomatoes & fresh basil wrapped in broiled eggplant & served over vegetable orzo, topped with a sweet balsamic - fig reduction

tri-colored cheese filled tortellini topped with sauteed shrimp, sea scallops & summer vegetables in lemon & white balsamic vinaigrette; finished with fried calamari & crumbled feta

classic barley soup with beef tenderloin, sauteed vegetables and tips of asparagus

tender marinated strips of veal scaloppine, served over traditional bruschetta with white beans, capers and walnuts. wine suggestions: predroncelli pinot noir

tender seasoned sea scallops served over currant-pumpkin seed citrus risotto, topped with an orange and anise glaze; accompanied by coriander and chive corn relish. wine suggestion: brancott dry riesling

angel hair pasta tossed with sun dried tomatoes, portobello mushrooms, sauteed leeks and artichoke hearts; topped with pesto alfredo sauce made with asiago and goat cheese and finished with pinot grigio. wine suggestion: cline zinfandel