Village Inn  Menu 
For May and June
We're celebrating spring by featuring local Fiddleheads


STARTERS
Charcuterie Plate
Featuring local pate's and cheeses
Shrimp Cocktail
Duck Tenders
Crab Stuffed Mushrooms
Snow's Bay Oyster Rockefeller
Escargot
Scallops on the Half Shell
Beggars Purse
Hearts of Fire
Tomato & Goat Cheese Tart 



SOUPS
Lobster Bisque 
French Onion 
Shrimp & Gnocchi
 
SALADS
Classic Caesar
Village Inn  Wedge Salad
Spring Salad - Fiddleheads, Mushrooms, Spinach, with an Apple Cider Vinaigrette and topped with Sun Flower Seeds

ENTREE'S
Roasted Duckling
Medallians of Duck Breast
Rack of Lamb
Roasted Statler Chicken with a Lemon and Thyme Marinade and simple pan sauce
Sirloin Steak
Beef Tenderloin
Veal Marsala or Picatta
Lobster Carbonara
Pan Seared Scallops with Herb Butter Sauce
Sole Meuniere
Grilled Pork Porterhouse with Fresh Blueberries and a Brown Sugar and Bourbon Sauce
Grilled Stuffed Trout
Lobster Carbonara
Fiddle Head and Wild Mushroom Risotto
Entree Salad with Fresh Greens with Roasted Fiddleheads, Orange Zest, Cranberry Goat Cheese and Grilled Duck Breast 

DESSERTS

Our desserts change weekly


All entrees served with our freshly baked bread; rice, potato and vegetable.
Gluten free meals available.
All duck food products are from Maple Leaf Farms, Milford Indiana
We use fresh local produce whenever possible.
Parties greater than six will have an eighteen percent gratuity added.
Children's portions & menu are available