STARTERS
MAIN PLATES
TAVERN
DESSERTS
DRINKS
WINES
SPECIALS
STARTERS
• SMALL PLATES & STARTERS •
Baked French Onion Gratine
golden sherry broth, caramelized onions with melted provolone, croutons - 8
Ahi Tuna Taco
tuna tartare, ponzu sauce, avocado, lemon aioli, wasabi paste 2 -10 / 4 -18
Raclette Plate
house potato chips, fried pickles, melted gruyere, crumbly gorgonzola, bacon bits and pickled onion, fresh scallion 15
Sweets & Beets
farm fresh roasted beets and sweet potatoes, honey balsamic glaze, whipped feta, field green garnish, pistachio crunch and toasted pita points - 14
Shrimp Cocktail
four shrimp, soft poached in court-bouillon with house made cocktail sauce - 15
Calamari
lightly fried rings, served with house marinara sauce - 13
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 - 15
MAIN PLATES
• MAIN PLATES •
* All main plates include a choice of soup, house salad, or caesar salad, and house vegetables
Chicken French
CVI classic with lemon sherry sauce, artichoke confetti, rice pilaf - 26
Fiery Chicken Ramen
grilled, honey chili seasoned airline breast of chicken, mushroom, snow peas, carrot sticks, fresh ramen and creamy garlic sauce with green onion and sesame garnish
- 29
Burrata Milanese
panko breaded cutlet, burst tomato compote, baby spinach, melted burrata, tomato vodka pappardelle, chianti syrup - 28
Filet Mignon
grilled eight-ounce filet, café de Paris butter, port wine demi-glace, peppadew shrimp wonton pot sticker topper, and house mashed potatoes - 43
Steak Balmorale
cast iron seared steak, scotch whiskey, fresh mushrooms,
buttery cream demi-glace and house mashed potato - 35
Whiskey Blue Tips
cast iron seared filet mignon tips, whiskey demi, dutchess potatoes, gorgonzola gratin and crispy onion straws
- 39
Pork Chop
twelve-ounce spice rubbed grilled frenched chop, apricot walnut and jalapeno compound butter, sweet potato fries and apple brandy demi-glace
- 38
Mushroom Ravioli
portobello and mozzarella filled, sage chablis cream sauce - 25
Lasagna
deconstructed, house made bolognese, ricotta cheese,
mozzarella, vine ripened tomato sauce, al forno
- 27
Tuscan Shrimp
grilled shrimp, asiago white wine cream pappardelle, baby spinach, burst tomato compote - 28
Salmon
grilled with balsamic mustard sauce, sage brown butter risotto, asparagus, burst tomato compote
- 28
Tuna Taradito
sesame encrusted, citrus poblano aioli, mango jicama, sticky sushi rice, bok choy
- 32
Coquille St. Jacques
sea scallops, brandy cream sauce, parmesan cheese, browned under the broiler
with duchess potato, house made hollandaise - 42
* * *
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 - 13
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, and pickled ginger - 2-10 / 4-18
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 - 15
Raclette Plate
house potato chips, fried pickles, melted gruyere, crumbly gorgonzola, bacon bits and pickled onion, fresh scallion - 15
SANDWICHES
French Dip
house roast beef, au jus, melted provolone cheese, ciabatta roll - 19
Montreal Burger
house seasoning, bacon, cheddar, onion straws, brioche roll - 18
Steak Burger
handmade ground round chuck, choice of cheese, ciabatta roll - 16
Tavern Sandwich
pesto marinated grilled chicken, bacon, provolone, pesto mayo,
ciabatta roll - 16
Vodka Parm
breaded chicken cutlet, melted mozzarella, pepperoni, tomato vodka sauce on a garlic asiago ciabatta roll - 18
* * *
* Sandwiches are served with wedge french fries or house chips
GREENS
Pistachio Bowl
romaine and field mix, roasted beets, feta cheese, avocado, pickled onion, crispy bacon, carrot sticks, pistachios, 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 - 18
Caesar
fresh cut romaine, house made dressing, seasoned croutons,
asiago cheese - 13 add grilled chicken breast - 17
Sweets & Beets
farm fresh roasted beets and sweet potato, honey balsamic glaze, whipped feta, field green garnish, pistachio crunch - 14 add grilled chicken breast 18
Pittsburgh
romaine, tomatoes, carrot sticks, cucumber, pepperoncini, red peppers, shredded cheddar and monterey jack cheese, skinny fries, chicken tenders - 18 add grilled flank steak - 21
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 top - gf
Pot de Creme
a traditional favorite of vanilla custard
caramelized sugar - 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)
Key Lime Pie
graham cracker crust, tart lime filling, raspberry sauce
Milk Chocolate Cake
moist cake layered with chocolate mousse,
raspberry sauce, fresh berries
Peanut Butter Pie
peanut butter cookie crust,
peanut butter bavarian cream, ganache
* * *
*All desserts are house made - 8
add scoop of ice cream - 3
DRINKS
• SPECIALTY COCKTAILS •
Fall Mule
Muddled apples, caramel vodka, Tito's© Vodka, apple cider, ginger beer
Maple Lemon Drop
Tito's© Vodka, splash maple syrup, fresh squeezed lemon, cinnamon sugar rim
Caledonia Apple
High West© Bourbon, apple pucker, cranberry juice, on the rocks, dried apple garnish
Apple-Rol Spritz
Aperol, Prosecco©, apple cider, apple pucker, fresh squeezed lemon, on the rocks
Pumpkin Spiced Espresso Martini
Cold brew coffee, Kahlua©, Tito's© Vodka, creme de coco, splash of Starbucks© Pumpkin non-dairy creamer, whipped cream, cinnamon
Hot Apple Pie
Warm spiced infused apple cider, Captain Morgan© Rum, topped with whipped cream and caramel sauce
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
• ITALIAN NIGHT •
(Specials every Wednesday • Italian Night starts Jan 21st)
Calamari
lightly fried, house marinara or sicilian style - 13
Napoli Nacho
fried ravioli, pepperoni, tomato bruschetta, pepperoncini, mozzarella cheese, marinara dipping sauce - 16
Stromboli Vegetarian
mushroom, spinach, broccoli, pepperoncini, mozzarella cheese - 16
Meat Lovers
sausage, pepperoni, bacon, pepperoncini, mozzarella cheese - 18
ENTREES
(includes choice of soup, house salad, or caesar salad)
Gnocchi
your choice of marinara or gorgonzola cream - 23
Parmesan Slide
panko chicken cutlet, fettucine with arugula, tomato basil and garlic topped with marinara and mozzarella cheese at the table - 25
Fettucine and Meatballs
house made meatballs and marinara sauce - 24
Papa Sammie
panko breaded meatball cutlet pan seared, mozzarella cheese, arugula, agrodolce sauce, garlic herb ciabatta roll - 25
* * *
*Most items can be prepared gluten free
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
