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Village Green Cafe

 Creamy Lump Crabcake with Mango Coulis
10.00

 Creole Spiced Shrimp with a Tangy Sauce and
Rosemary Biscuits
10.00

 Roasted Red Pepper Soup
6.00

 Salad of Field Greens with Roasted Pear. Warm Brie,
Toasted Walnuts with Sherry Mustard Dressing
9.00

 Assorted Seasonal Greens with Crumbled Chevre
and Blood Orange Vinaigrette
9.00

 Simple Green Salad with Fresh Herbs and Champagne
Vinaigrette
6.00

 Maine Diver Sea Scallops with Perigord Black
Truffle Sauce
26.00

Pan Roasted Atlantic Salmon and Citrus-Herb
Infused Broth
20.00

Braised New Zealand Lamb Shank and
Rosemary Sauce
22.00

Filet of Lemon Sole with a Light Chardonnay
Cream Sauce
23.00

Fettuccine with Mushrooms, Bell Peppers, Fresh
Herbs and a Warm Sherry Vinaigrette
19.00

Roasted Free Range Chicken with Natural Juices
20.00

 Pan Roasted Sea Scallops with Ramps and
Trumpet Royale Mushrooms
9.00

Jonah Crab Claw Cocktail with Lemon Butter
10.00

Mixed Greens Topped with Napoleon of Goat Cheese, Ramps and
Roasted Tomato
10.00

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Village Green USDA Prime Steakhouse Dinner
29.00

Horseradish and Herb Crusted Chilean Sea Bass with Lobster Broth
26.00

Beef Tenderloin in a Robust Consomme
28.00

Pan Roasted Scottish Salmon with Beurre Monte
21.00

Roast Leg of Lamb with Herbed Spatzle and Rosemary Sauce
25.00

Atlantic Wolf Fish with Chardonnay Cream Sauce
24.00

Chilpotle Pepper and Mango Glazed Pork Tenderloin
21.00

Nantucket Black Fish with Creamy Lobster Sauce and
Peeky Toe Crabmeat
24.00