TRADITIONAL • FRENCH AMERICAN • CUISINE

• Menu •
STARTERS

• SMALL PLATES & STARTERS •

Baked French Onion Gratine

golden sherry broth, caramelized onions with melted provolone, croutons - 7

Ahi Tuna Taco

tuna tartare, ponzue sauce, avocado, lemon aioli, wasabi paste 2 -10 / 4 -18

Burrata

sliced prosciutto de parma, grape tomatoes, field greens, basil, evoo, chianti syrup, ciabatta crostini - 13

Sweets & Beets

farm fresh roasted beets and sweet potatoes, honey balsamic glaze, fresh goat cheese, field green garnish, pistachio crunch - 12

Shrimp Cocktail

jumbo shrimp, soft poached in court-bouillon with house made cocktail sauce - 10

Calamari

hand-seasoned, lightly fried, served with house marinara sauce - 12

Artichokes French

sauteed with lemon sherry sauce, fresh parsley and asiago - 10

Mozzarella Bricks

hand cut, sealed in panko, served with house made marinara sauce - 7

Classic Clams Casino

half dozen of Master Chef Paul Sylvester’s recipe from the old world - 14
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 - 25

Saltimbocca Burrata

pesto panko breaded chicken cutlet, thinly sliced prosciutto, garlic herb burst tomatoes, roasted red pepper sauce drizzle, classic risotto - 28

Filet Mignon

grilled eight-ounce filet, house mashed potato, dijon cognac peppercorn cream, hand fried onion straws - 39

Steak Balmorale

cast iron seared steak, scotch whiskey, fresh mushrooms, buttery cream demi-glace and house mashed potato - 34

NY Strip

12 oz grilled hard core black spiced crust, vidalia onion balsamic compound butter, pan smashed rosemary roasted potatoes, peppadew confetti - 38

Whiskey Blue Tips

tenderloin tips, fresh thyme seared in cast iron, whiskey demi-glace duchess potato, crumble blue cheese gratin - 36

Mushroom Ravioli

portobello and mozzarella filled, sage chablis cream sauce - 24

Lasagna

deconstructed, house made bolognese, ricotta cheese, mozzarella, vine ripened tomato sauce, al forno - 25

Shrimp Risotto

grilled blackfish shrimp, sauteed butternut and leek risotto, garlic herb burst tomatoes - 27

Firecracker Salmon

grilled atlantic salmon filet, maple jalapeno sauce, creamy parmesan polenta cake, grape tomato confit - 26

Ahi Tuna

everything encrusted, sticky rice, baby bok choy, siracha aioli, mandarin oranges - 30

Coquille St. Jacques

sea scallops, brandy cream sauce, parmesan cheese, browned under the broiler with duchess potato, house made hollandaise - 38

* * *

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 - 12

Shrimp Cone

yuengling battered shrimp with sweet chili sauce - 12

Mozzarella Bricks

hand cut, sealed in panko, served with house marinara - 7

Chicken Tenders

breaded tenders, seasoned fries, fresh fruit, choice of sauce - 15

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 - 14

Nachos

house fried tortilla chips, seasoned ground filet, black beans, tomato, scallion, cheddar and monterey jack cheeses, served with sour cream and salsa - 14

Chicken Quesadilla

grilled chicken, monterey jack and cheddar cheeses, tomatoes, scallions, with sour cream and salsa - 14

SANDWICHES

French Dip

house roast beef, au jus, melted provolone cheese, ciabatta roll - 15

Montreal Burger

house seasoning, bacon, cheddar, onion straws, brioche roll - 15

Steak Burger

handmade ground round chuck, choice of cheese, ciabatta roll - 14

Tavern Sandwich

pesto marinated grilled chicken, bacon, provolone, pesto mayo, ciabatta roll - 14

GREENS

MEDITERRANEAN “CHOP” CUTLET

pesto chicken cutlet, romaine, artichokes, grape tomatoes, assorted olives, celery, feta cheese, pickled onion, banana peppers lemon herb vinaigrette - 18

Tavern Salad

romaine and field mix, sliced pear, crumbled gorgonzola, craisins, crisp bacon, candied walnuts, carrots, cranberry nut croutons, grilled chicken - 15

Caesar

fresh cut romaine, house made dressing, seasoned croutons, asiago cheese - 12 add grilled chicken - 16

Sweets & Beets

farm fresh roasted beets and sweet potato, honey balsamic glaze, fresh goat cheese, field green garnish, pistachio crunch - 12 add grilled chicken 16

Wedge BLT Salad

iceburg wedge, creamy blue cheese dressing, bacon, grape tomatoes, crumbled blue cheese, pickled red onion, choice of buffalo chicken tenders or cajun grilled shrimp - 15
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

Sopapilah Sundae

warm mexican cinnamon strudel, vanilla bean ice cream, house made caramel

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)

Pumpkin Cheesecake

NY style cheesecake with hints of cinnamon and house made caramel 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 •

White Out Margarita

Hornito's© Tequila, fresh lime juice, cream of coconut, Cointreau, splash of Vanilla Vodka

Manhattan-Inn

Marker's Mark© Bourbon, sweet vermouth, housemade luxardo cherries

Holiday Mule

Tito's© Vodka, cranberry juice, ginger beer, fresh lime juice

The Maple

Marker's Mark© Bourbon, muddled apple and sugar, maple syrup, splash of ginger ale

Crème Brulee Martini

Whipped Vodka, Vanilla Vodka, Cointreau, Frangelico, splash of cream

Winter Cosmo

Deep Eddy's© Cranberry Vodka, cranberry juice, triple sec, fresh lime juice

Espresso Martini

Tito's© Vodka, Kahlua©, creme de cocoa, espresso
SPECIALS

• ITALIAN NIGHT •

(Specials every Wednesday • Italian Night starts Jan 15th)

Calamari

lightly fried, house marinara or sicilian style - 12

Napoli Nacho

fried gnocchi, pepperoni, tomato bruschetta, pepperoncini, mozzarella cheese, marinara dipping sauce - 16

Arancini

creamy basil risotto, stuffed with mozzarella cheese, breaded and fried, roasted red pepper sauce, roasted garlic cloves - 14

The Parmesan Godfather

panko chicken cutlet, burrata cheese, tomato vodka sauce, pesto garlic ciabatta, with rosemary sea salt fries - 18

Carbonara 650

house made pizza dough, egg cream, pecorino cheese, crispy guanciale - 17

ENTREES

(includes choice of soup, house salad, or caesar salad)

Gnocchi

your choice of marinara, gorgonzola cream - 20

Parmesan

panko chicken cutlet, topped with marinara and mozzarella cheese, linguini with tomato basil and garlic - 24

Linguini Meatballs

house made meatballs and marinara sauce - 22

Eggplant Stack

breaded eggplant lightly fried, layered with mozzarella, marinara, linguini pasta tossed with spinach and tomato - 21

* * *

*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.

READ FULL BIO

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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diNe

AT THE INN

CALL FOR RESERVATIONS

(585) 294-5130

INN HOURS • WED - THURS: 4pm – 8pm • FRIDAY + SAT: 4pm – 9pm

3137 MAIN STREET CALEDONIA, NY 14423

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(585) 294-5130

CALL FOR RESERVATIONS