STARTERS
MAIN PLATES
TAVERN
DESSERTS
DRINKS
WINES
SPECIALS
STARTERS
• SMALL PLATES & STARTERS •
Baked French Onion Gratine
golden sherry broth, caramelized onions, melted provolone, croutons - 9
Ahi Tuna Taco
tuna tartare, ponzu sauce, avocado, lemon aioli, wasabi paste 2 -11 / 4 -19
Sweets & Beets
farm fresh roasted beets and sweet potatoes, honey balsamic glaze, goat cheese, field green garnish, pistachio crunch and toasted pita points - 15
Shrimp Cocktail
four shrimp, soft poached in court-bouillon, house made cocktail sauce - 16
Calamari
lightly fried rings, served with house marinara sauce - 14
Artichokes French
sauteed with lemon sherry sauce, fresh parsley and asiago - 12
Mozzarella Bricks
hand cut, sealed in panko, served with house made marinara sauce - 8
Classic Clams Casino
half dozen of Master Chef Paul Sylvester’s recipe from the old world - 16
MAIN PLATES
• MAIN PLATES •
* All main plates include a choice of soup, house salad, or caesar salad
Chicken French
CVI classic with lemon sherry sauce, artichoke confetti, rice pilaf - 27
Chicken Salmoriglio
panko cutlets, fresh squeezed lemon juice and olive oil, chilled roasted fennel salad with tomato, mixed greens and buratta, classic risotto
- 28
Kebob
peruvian spice, herb marinated chicken skewered with spanish onions, grilled red peppers carrots and zucchini, aji cream sauce, basmati cilantro lime rice - 27
Filet Mignon
grilled eight-ounce filet, sundried tomato bacon compound butter, house mashed potato, maderia wine demi-glace - 44
Steak Balmorale
cast iron seared steak, scotch whiskey, fresh mushrooms,
buttery cream demi-glace and house mashed potato - 38
Short Rib
burgundy and thyme braised beef short rib, house demi-glace, horseradish mashed potato, onion ring garnish
- 40
Pork Chop
twelve ounce grilled pork chop, dried cherry mostarda,
sweet potato fries, almond gremolata
- 38
Mushroom Ravioli
portobello and mozzarella filled, sage chablis cream sauce - 26
Lasagna
deconstructed, house made bolognese, ricotta cheese,
mozzarella, vine ripened tomato sauce, al forno
- 27
Gnocchi
grilled shrimp, potato gnocchi tossed with pesto cream
broccoli florets, blistered tomatoes - 29
Salmon
grilled atlantic salmon filet pecan crusted, spicy orange sauce, citrus couscous salad, grilled asparagus
- 29
Ahi Tuna
sesame encrusted pan seared, basmati sushi rice, asian broccoli, mango and avocado confetti, korean dipping sauce
- 33
Coquille St. Jacques
sea scallops, brandy cream sauce, parmesan cheese, browned under the broiler
with duchess potato, house made hollandaise - 43
* * *
Most meals can be prepared gluten free. Gluten free pasta & desserts are available daily,
split plate charge of - 5
TAVERN
• TAVERN •
FAVORITES
Calamari
lightly fried, house marinara - 14
Shrimp Cone
yuengling battered shrimp with sweet chili sauce - 13
Mozzarella Bricks
hand cut, sealed in panko, served with house marinara - 8
Chicken Tenders
breaded tenders, seasoned fries, fresh fruit, choice of sauce - 16
Ahi Tuna Tacos
tuna tartare, ponzu sauce, avocado, lemon aioli, side of wasabi paste, pickled ginger - 2-11 / 4-19
Chicken Wings
10 wings tossed in your choice of sauce, parsley parmesan garlic,
honey bronze, or buffalo, celery, and blue cheese dressing - 16
Nachos
house fried tortilla chips, seasoned ground filet, black beans, tomato, scallion, cheddar and monterey jack cheeses, served with sour cream and salsa - 15
Chicken Quesadilla
grilled chicken, monterey jack and cheddar cheeses, tomatoes, scallions, with sour cream and salsa - 16
SANDWICHES
French Dip
house roast beef, au jus, melted provolone cheese, ciabatta roll - 19
Montreal Burger
house seasoning, bacon, cheddar, onion straws, brioche roll - 19
Steak Burger
handmade ground round chuck, choice of cheese, ciabatta roll - 18
Tavern Sandwich
pesto marinated grilled chicken, bacon, provolone, pesto mayo, ciabatta roll - 17
* * *
* Sandwiches are served with wedge french fries or house chips
GREENS
Wedge BLT Salad
iceburg wedge, creamy blue cheese dressing, bacon, grape tomatoes, crumbled blue cheese, pickled onion,
buffalo chicken tenders or grilled chicken breast
- 18
Tavern Salad
romaine and field mix, sliced pear, crumbled gorgonzola,
craisins, crisp bacon, candied walnuts, carrots,
cranberry nut croutons, grilled chicken breast - 19
Caesar
fresh cut romaine, house made dressing, seasoned croutons, asiago cheese - 13 add grilled chicken breast - 18
Sweets & Beets
farm fresh roasted beets and sweet potato, honey balsamic glaze, whipped goat cheese, field green garnish, pistachio crunch, pita points - 15, add grilled chicken breast 21
Chicken Schawarma Bowl
marinated grilled chicken tenderloins, basmati rice topped with, cucumbers, tomatoes, red peppers, feta cheese, pickled onion, and tzatziki, spicy yogurt drizzle, side of hummus - 18
DESSERTS
• DESSERTS •
Victory Cake
This cake was originally served to World
War II soldiers when they returned home.
Dense vanilla cream cake layered with cream
cheese frosting, coconut & pecans
Crème Brulee
a traditional favorite of vanilla custard
with caramelized sugar - gf
Pot de Creme
rich dark chocolate custard with whipped cream - gf
Kitchen Sink Sundae
warm brownie with vanilla ice cream, peanuts,
and your choice of peanut butter or
chocolate sauce, topped with whip cream, and a cherry
(gluten-free brownie available)
Sopapilah Sundae
warm mexican cinnamon strudel vanilla bean ice cream with house made caramel
Milk Chocolate Cake
moist cake layered with chocolate mousse,
raspberry sauce, fresh berries
Short Cake
house made sugared shortcakes, fresh strawberries with chamboard, raspberry drizzle and whipped cream
* * *
*All desserts are house made - 9,
add scoop of ice cream - 3
DRINKS
• SPECIALTY COCKTAILS •
Cranberry Blossom Martini
Cranberry Vodka with lime juice, pink cranberry juice, and cranberry garnish
St. Germain Spritz
St. Germain and Prosecco, with fresh lemon and a splash of soda water
Garden Gin & Tonic
Tanqueray Gin, muddled with grapefruit, lemon, lime, and orange, finished with tonic
Manderin Martini
Mandarin Vodka, shaken with fresh orange juice and orange simple syrup, with orange garnish
Bourbon Cherry Bomb
High West Bourbon, honey simple syrup, dash of bitters, cherry juice, and hint of lemon, large ice cube, cherry garnish
Pineapple Malibu Mule
Vodka, Malibu Rum, with pineapple juice, lime juice, and Ginger Beer, with dried pineapple garnish
WINES
• OUR WINES •
WHITE WINES
Kendall Jackson Vinters Reserve Chardonnay (California)
Tropical fruit notes with hints of vanilla and oak - 12 / 41
Juggernaut Chardonnay (California)
Aromas of lemon meringue pie and honeysuckle with crisp apple, vanilla bean, and Asian pear on the palate - 10 / 35
Barone Fini Pinot Grigio (Italy)
Aromas of floral and lemon mist with ripe juicy flavors - 11 / 38
Kim Crawford Sauvignon Blanc (New Zealand)
Passion fruit and grapefruit aromas bursting with crisp acidity - 11 / 38
Cht. Ste. Michelle Harvest Select Riesling (Washington)
A sweeter style with flavors of ripe peaches, balanced with crisp acidity - 9 / 32
Dr. Konstantin Frank Semi Dry Riesling (New York)
Delicate aromas of acacia flowers intermingle with hints of green apple and lime. The palate reveals a distinct mineral character with light sweet notes - 10 / 35
Villa Pozzi Moscato (Italy)
Aromas of tropical fruits, apricots, and orange blossoms this moscato is crisp, refreshing, and has a slight sweetness with lingering flavors of tangerine and honeysuckle - 9 / 32
SPARKLING WINE
Maschio Prosecco Brut (Italy)
This bubbly is fruity and floral with aromatic orange blossom notes, and peach and almond flavors - 10 / 35
ROSE
La Jolie Fleur Rose (France)
Aromas of fresh grapefruit, peach, and passionfruit - 9 / 32
SPECIAL SELECTION WHITE WINES
La Crema Monterey Chardonnay (California)
Meyer lemon, tangerine, and pear notes with vanilla and light oak on the finish - 40
* * *
" We ought to be opening a bottle of wine." – Edith Warthon, Pulitzer prize winning American Novelist 1860-1937
RED WINES
Josh Cellars Cabernet Sauvignon (California)
Ripe blackberry and mocha notes balanced by toasty oak - 12 / 39
Simi Cabernet Sauvignon (California)
Notes of bright fruit lead to flavors of red plum, blackberry, and cherry - 13 / 40
Hahn Merlot (California)
Aromas of black cherry, red ripe plum, hints of vanilla and spice with blackberry, mocha, and velvety tannins on the palate - 10 / 35
Phantom Red Blend (California)
Petite Sirah and Zinfandel origins create aromas of spicy pepper and juniper while black plums and blueberries emerge on the palate while a pleasant pipe tobacco and clove settle around the finish - 12 / 40
Kali Hart Pinot Noir (California)
Aromas of cranberry, plums, and a hint of vanilla. Crisp fruit flavors deposit notes of spicy oak, cola and tea on the finish - 12 / 40
Bodega Norton Malbec (Argentina)
Aromas of ripe red fruit and black pepper with tannins on the palate with a long finish - 11 / 38
Locations CA by Orin Swift (California)
A California red blend with aromas of blueberry compote, maraschino cherries, brambly raspberry, and a touch of licorice and tomato leaf. The palate is silky smooth with flavors of ripe strawberry, red plum, kirsch & graham cracker - 11 / 38
Masi Valpolicella Bonacosta (Italy)
An intense bouquet with ripe cherry aromas. Fresh with good acidity, soft and silky tannins with cherries the dominate flavor with hints of vanilla throughout - 11 / 38
SPECIAL SELECTION RED WINES
Santa Margherita Chianti Reserva (Italy)
The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round with a dry, warm, fresh earthy finish - 50
Orin Swift Machete (California)
A blend of petite sirah, syrah, and grenache with notes of black plums, cassis, and cacao. The palate consists of blackberry and boysenberry with a smooth lingering finish - 85
HOUSE SELECTIONS
Chardonnay • Pinot Grigio • Merlot • Cabernet Sauvignon
Served by glass or bottle - 8 / 23
* * *
Please Drink Responsibly. 3692535
SPECIALS
• SOUTHWEST WEDNESDAY •
Street Corn
grilled corn on the cobb, creamy garlic cilantro sauce,
rolled in cotija cheese - 4
Jalapeno Poppers
house made with three cheeses - 7
Huli Chicken Salad
romaine and field greens, cucumber, carrots, avocado,
huli huli grilled chicken, pineapple red pepper salsa, peppadew, pickled onion, tortilla strips, choice of chipotle ranch dressing or cilantro lime vinaigrette - 18
Loaded Enchilada
flour tortilla filled with roasted chicken, peppers, onions and cheese, baked in spicy tomato sauce, topped with black beans, diced tomato and cheddar jack cheese, served with yellow rice - 19
Carnita Burrito
fall off the bone, citrus spritzed braised pork, refried beans, cheddar cheese, pickled red onion, pico, grilled poblano peppers and cilantro crema, served with yellow rice - 19
Smash Burger Tacos
seasoned ground beef, cheddar and monterey jack cheese, shredded lettuce, caramelized onions, pico de gallo,
southwest sauce, yellow rice - 18
Mahi Mahi Tacos
blackened mahi, soft corn tortilla, shredded lettuce, house made pikliz, pico, avocado, lime crema, served with yellow rice - 18
BBQ Chicken Tacos
house made bbq roasted chicken, shredded lettuce, corn and jalapeno salsa, avocado, queso fresco,
cilantro crema, yellow rice - 17
Jeff bLeier
OWNER / CHEF
Jeff is an established chef, ice sculpture artist, and entrepreneur who is renowned in the restaurant industry. He has dedicated over 30 years of creating tasteful culinary meals and unique works of glacial art.
JEFF BLEIER has been Inducted into the prestigious Marquis Who's Who Biographical Registry
NEW YORK, February 14, 2023 – Jeff Bleier has been inducted into Marquis Who's Who. Individuals profiled are selected on factors such as position, noteworthy accomplishments, visibility, and prominence in a field.
Mr. Bleier has led a long and diverse career in the restaurant industry for more than three decades. An executive chef for more than 30 years, he has co-owned and operated his own restaurant, Caledonia Village Inn, with his wife for the past 15 years. Located in Caledonia NY, the Caledonia Village Inn is a quaint eatery situated inside a building that is recognized as an historical landmark. Mr. Bleier's menu, derived from many family recipes, includes delicious French American cuisine and a large selection of spirits. Caledonia is open to the public four nights a week and has two private rooms that can accommodate from 20 to 70 guests for private parties.
The Caledonia Village Inn has a dedicated website where visitors can learn more about the history of the building and the business, view the in-depth menu, request services, and learn about news & upcoming events. Additionally, Mr. Bleier markets his renowned sculpting business, Glacier Art Ice Carving, on the website. Having leveraged his skill as an ice sculptor and ice carver for over 15 years, he is well-known for creating unique and elaborate ice statues for display at weddings, holiday displays, and special events.
Mr. Bleier studied at Monroe Community College, earning an associate's degree in 1984. Recognizing his artistry, he has received multiple awards in various ice sculpting competitions. Most notably, he won second place in the world in the 2002 National Ice Carving Championship. This honor allowed him to visit Provo, Utah and compete in the Olympics, where he placed 10th. Mr. Bleier's interest in ice carving began as a hobby while working in the culinary field.
Looking toward the future, Mr. Bleier aims to retire from the restaurant and begin focusing on mastering the art of woodcarving since it is a more permanent art form and his pieces will stay intact.
diNe
AT THE INN
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INN HOURS • WED - THURS: 4pm – 8pm • FRIDAY + SAT: 4pm – 9pm
