 At The Victoria Village Inn, our menu changes daily to take advantage of seasonal, fresh, and local ingredients.
Below we have some sample courses.
Appetizers
Organic Argyle Shore Spinach Salad
With soft goat cheese, grapes and a maple vinaigrette |
$8 |
Bar Clam and Sea Scallop Chowder
With a smoked salmon and chive crouton |
$9 |
Blue Mussels Steamed in Green Curry
Lemon grass, cilantro, lime and green chilies |
$8 |
Lobster and Asparagus Risotto
Fresh herbs, white truffle oil and asiago cheese
Main course
|
$10
$20 |
Smoked Salmon Tartar
Served with a sweet potato Rosti and caramelized red onion jam |
$9 |
Mains
Pan Seared Jumbo Sea Scallops
Parsley and almond pesto, Potato and ricotta pave, Seasonal
vegetables |
$22 |
Grilled Atlantic Salmon
Chive beurre blanc, roasted baby red potatoes, seasonal vegetables |
$20 |
Pan Roasted Halibut Fillet
Caper, fine herb and lemon butter, Thyme and Bay scented rice,
asparagus |
$24 |
Chefs Bouillabaisse
Halibut, scallops, lobster and mussels poached in a vegetable and
saffron broth
|
$28 |
Roasted Pork Tenderloin
Stuffed with red onion Jam and smoked gouda, merlot jus, Roasted
baby red potatoes and seasonal vegetables |
$20 |
Grilled AAA Beef Tenderloin
With béarnaise sauce, Roasted baby red potatoes and seasonal
vegetables |
$28 |
|
