Great Beginnings

Guido’s Meatballs...... 8.95 Stuffed Mushroom Caps...... 10.95 Three 2-oz. Italian-seasoned meatballs covered in a rich Stuffed with Italian sausage and seasoned bread crumbs tomato sauce topped with shredded italian cheese and served with a garlic crostini Stuffed Banana Peppers...... 10.95 Fresh banana peppers stuffed with Chorizo sausage, a Poutine...... 8.95 blend of Asagio and Parmesan cheese and finished with a Classic Canadian recipe featuring potato croquettes topped balsamic-vinegar glaze —Not for the fainthearted! Spicy! with a savory brown and fresh New York cheese curds Lobster Pot...... 16.95 Taste of WNY...... 10.95 5oz Langostinos in drawn butter 3 mild boneless chicken wings, on weck , & mac-n- cheese topped with our famous fresh smoked pulled pork Calamari...... 12.95 Deep fried and served tossed with olive oil, garlic, Onion Soup Gratinée...... 6.95 pepperoncini, Kalamata olives and parmesan cheese. Also Topped with croutons and a baked cheese crust available plain with marinara sauce Shrimp Cocktail...... 10.95 Spinach & Artichoke Dip...... 10.95 Colossal shrimp served icy cold with our own special Our own unique recipe of this classic dish, baked till bubbling cocktail sauce with imported cheeses and served with a demi-loaf of seasoned crostini Clams Casino...... 10.95 Six cherrystone clams served with our special casino stuffing Soup du Jour...... cup 3.50 / bowl 4.50 Homemade daily

ask your server about our A tasting of any 3 of our 14 super premium wine selections. Mix and match according to your preference and only 9.95 favorites!

Circa 1952

Circa 1840 Unless otherwise noted, all entrees are served with freshly baked bread and a choice of two; salad or soup and potato or vegetable. Blue Cheese -add $1.95 • Caesar Salad -add $6.95

Bayou Bourbon ...... 19.95 Chicken Scampi...... 19.95 Gourmet -pork-beef mix bourbon infused homestyle meatloaf Boneless breast of chicken, sauteed with herb butter, fresh garlic topped with a bourbon glaze and served atop homemade mashed and fresh cherry tomatoes, pepperocini & Kalamata olives and potatoes & sauteed onions served over pasta or rice Lobster & Crab Mac ‘N’ Cheese...... 24.95 Salisbury ...... 16.95 The best of two worlds...fresh Gruyere cheese separates Certified Angus chopped sirloin topped with mushrooms and succulent lobster chunks and luscious Dungeness crab meat, brown gravy both folded with our special-recipe four-cheese sauce and mini shell macaroni, served with soup or salad only Lemon-Garlic Chicken...... 16.95 Two 4oz. Chicken Breasts broiled and served with a Lemon- Apple Almond Chicken...... 16.95 Garlic Marinade A medley of raisins, apples, almonds and croutons carefully wrapped inside a tender chicken breast. Baked to perfection Chef’s Special of the Day...... MARKET and finished with Mornay sauce Always something fresh and exciting—please ask your server for today’s offering Southern Fried Chicken...... 17.95 One-half chicken, honey sweetened and fried to a crispy brown Pork Osso Bucco Poutine...... 24.95 This velvety-tender, rich pork shank braise is an authentic Chicken Parmesan...... 18.95 taste of Milan. Served with potato croquettes topped with a Two fresh cutlets pounded, breaded & deep fried, topped with savory demi-glace and New York cheese curds (please allow provolone cheese and red sauce, served with pasta extra time to prepare) Veal Parmesan...... 18.95 Chef’s Ravioli...... MARKET Pounded, breaded & deep fried, topped with provolone cheese Always something fresh, different and upscale—ask your server and red sauce, served with pasta for today’s Special Selection Roast Turkey...... 15.95 Bacon Wrapped Sugar Rubbed Roasted breast of young tom turkey served with a fresh herb Pork Filet...... 19.95 stuffing, gravy and cranberry (2) 4 oz. Brown Sugar Rubbed & Bacon Wrapped Pork Calf’s Liver...... 16.95 Tenderloins served with a side of Jack Daniel’s Sauce Tender veal liver served with bacon and sauteed onions

Our Award-Winning From our Smoke Pit: Prime Rib of Beef Au Jus Aged beef, slowly roasted to perfection Authentic Old-Fashioned Hickory Smoked Barbecue Over 2,400 tons served! Baby Back Ribs

Queen (12oz)...... 22.95 Served with our classic barbecue sauce King (20oz)...... 32.95 Half Rack...... 16.95 Carriage (36oz)...... 49.95 Full Rack...... 24.95 Pair with horseradish sauce...... add 1.95 Cajun seasonings...... add 1.95 European style...... add 5.95 (spices, Danish Blue Cheese, mushrooms and demi-glace) Entrees

Unless otherwise noted, all entrees are served with freshly baked bread and a choice of two; salad or soup and potato or vegetable. Blue Cheese -add $1.95 • Caesar Salad -add $6.95

From the Grill ...... 35.95 T-Bone...... 32.95 An 8-oz center-cut of the most tender The king of ! Lightly brushed with 4oz...... 18.00 extra-virgin olive oil and fresh herbs, 12oz New York Strip...... 34.95 Chairman’s Reserve Pork Chops...... 18.95 A 12-oz steak of royal flavor - tender, juicy and flavorful. Two 7-oz center-cut loin chops 10oz...... 31.95 Chefs Mixed Grill...... MARKET Delmonico...... 24.95 A select assortment of the finest meats available. Seasoned with fresh herbs and garlic (12oz) Ask your server for today’s selection

Only the highest quality in the world carry the label of designation of USDA Angus Beef Premium Choice. We are proud to offer these aged, hand selected steaks for your enjoyment.

Customize your Entrees“Tastes” by adding a special sauce or seasoning Béarnaise sauce...... add 3.95 Dill Sauce...... add 1.95 Danish Blue Cheese Crust...... add 4.95 Lobster Cream Sauce...... add 7.95 Montreal Seasoning...... add 3.95 Sauteed Mushrooms...... add 4.95 European Style...... add 5.95 Sauteed Onions...... add 4.95 (spices, Danish Blue Cheese demi-glace and mushrooms) Stuffed baked potato Cajun Seasoning...... add 1.95 with bacon and cheese...... add 4.95 Jack Daniel’s Sauce...... add 1.95 Stuffed baked potato smothered in a BBQ Sauce...... add 1.95 Lobster Cream Sauce...... add 8.95 Fresh Bruschetta...... add 2.95

Circa 1902 Circa 1940 Circa 1975 Entrees

Unless otherwise noted, all entrees are served with freshly baked bread and a choice of two; salad or soup and potato or vegetable. Blue Cheese -add $1.95 • Caesar Salad -add $6.95 Our Famous Prime Rib or one of our Signature Steaks Served with your choice of the following fresh seafood: Rock Lobster (4oz)...... MARKET Rock Lobster (8oz)...... MARKET Lobster Pot 5oz Langostinos with drawn butter...... add 16.95 Shrimp Scampi (3)...... add 7.95 Sea Scallops (4oz)...... add 10.95 Fried Jumbo Shrimp (3)...... add 10.95 Signature Homemade Crab Cake (5oz)...... add 10.95 Fresh Alaskan King Crab (4oz)...... add 17.95

From the Sea Shrimp Scampi...... 19.95 Chef’s Catch of the Day...... MARKET Jumbo Gulf Shrimp sauteed with herb butter, lemon The best of the sea prepared in a creative manner—please ask & fresh garlic your server for today’s Fresh Catch! Sea Scallops...... 24.95 Twin Lobster Tails...... MARKET Broiled with lemon, butter, and a touch of wine. Also available Two 8-oz Rock Lobster tails deep-fried or scampi-style Single Lobster Tail...... MARKET Salmon Steak...... 19.95 8 oz. Served with lemon wedge and drawn butter Atlantic salmon broiled and served with drawn butter and lemon Colossal Fried Shrimp...... 17.95 Dill Sauce...... add 1.95 Six colossal beer battered shrimp deep fried to perfection­— Cajun Spice...... add 1.95 These shrimp are BIG! Broiled Fresh Haddock...... 18.95 Maryland Crab Cakes...... 19.95 Lightly breaded or plain, with lemon, butter and toasted Twin house prepared and seasoned 5-oz crab cakes. Pan almonds seared and served with a lemon-Parmesan dipping sauce Cajun Style Haddock - dredged in Cajun seasonings & broiled with butter ...... add 1.25 Red Snapper...... 24.95 From the waters of the Gulf, broiled and served with a Tequila Seafood Platter...... 21.95 Lime Sauce A medley of shrimp, crab cake, scallops and haddock fried to a golden brown

Captain’s Platter...... 39.95 All broiled seafood entrees are prepared with Broiled assortment of fresh scallops, clams casino, lobster butter. We will substitute margarine upon request. tail, crab cake, shrimp and haddock Kiddie Corner

Fish Sticks...... 7.95 Chicken Fingers...... 7.95 Served with french fries Served with french fries Hot Dog...... 7.95 Spaghetti & Meatball...... 7.95 Served with french fries Mac and Cheese...... 7.95 ...... 7.95 Served with french fries Ages 10 and under only, please!

Written by Delia Robinson, Our Story Historian, Town of Gaines The Village Inn stands in the center of a village planned by John Proctor, a local entrepreneur of the 19th century. Mr. Proctor’s village, which he named Fair Haven, grew to it’s present size between 1819 and 1860. It is evident that Mr. Proctor saw the economic benefit, to both buyer and seller, of the then new idea of cobblestone construction sweeping Western New York. By selling building lots for $30.00, he could entice settlers to build houses of cobblestones cleared from the land which he still owned behind the lots. The Ridge Road, first surveyed in 1798 and on which Mr. Proctor formed his village, became the main artery for east and west travel between the Genesee and Niagara Rivers. Mail routes and stage coach lines flourished, encouraging as many as 10 taverns to be built within the Town of Gaines. The eastern portion of the Village Inn was built in 1824 by Samuel Percival as a “tavern stand.” Pioneer accounts recorded that by 1838 as many as 8 stage coaches each way every day travelled the Ridge Road and used Mr. Percivals tavern. Due to the traffic, the tavern became a stagecoach stop and flourished through the years under several names such as Clark’s Hotel and Fair Haven Hotel. Between 1852 and 1860, John N. King built a new business just to the west of Fair Haven House, a Carriage Shop. By 1875, this new business was physically joined to the tavern by a carriage shed, to become the building known today as the Village Inn. Stagecoach stops such as these offered travelers a place to wash off the dirt of travel and provided food, drink, and lodging. The men were generally asked to wash at the pump outside where the horses were watered and to shave in the bar room which furnished the only mirror. The ladies generally washed inside, but perhaps in a parlor rather than a bedroom. The fare at these establishments reportedly could include items such as soup, fish, meats, pudding, pastry and desserts at the larger inns, while the smaller might offer apple pie, new cheese, sour beer, heavy Indian bread and port wine. An example of cost for services in Western New York in 1828 for two nights lodging, supper on the evening of arrival, meals for the next day with meat and poultry in profusion, brandy, and wine for three persons totaled $5.13. In general the cost for boarders was $1.00 per day and $3.00 per week. Today’s Village Inn encompasses Mr. Percival’s tavern and Mr. King’s carriage shop with the connecting carriage shed serving as today’s main dining room. Through the windows of the bar room, one can still see the 19th century water pump which served horse and traveler alike.

Our humble Circa 1890 beginnings, 1952

Stay at our 1837 Historic Country Inn & stop by our unique gift shop with selections from around the world and around the corner. Gift Certificates and Banquet Menus available. Open 7 days a week for your dining pleasure.• Sunday brunch is served 10am - 1pm. www.TillmansVillageInn.com • Executive Chef--Victoria Mortenson Welcome to the historic Village Inn where for over 196 years we have been an oasis of hospitality in Western New York. Step back and enjoy our historic country charm and hospitality and discover why we are Western New York’s destination restaurant for quality and value. In addition to a great meal, we offer a wide array of dining, lodging, banquet, catering, and special events to fit all budgets and expectations.

Visit with us and take advantage of our $115 lodging and dinner package at our quaint Fair Haven Inn.

Plan your next family gathering, banquet, special event, or wedding in one of our 7 private dining areas with accommodations from 10 to 250.

• Attend one of our special buffets featuring ourPrime Rib and Seafood Feast, our Thanksgiving Turkey and Prime Rib Celebration, or our Mother’s Day, Father’s Day, Easter, or every Sunday Brunch all arrayed with a bountiful selection of great food at incredible value.

• Let us cater your event anywhere with our attention to detail and superior selection of quality food made to order just for you.

Finally, let us thank you, our customer for helping us continue our tradition of quality, value, family, and friends. Without you, we won’t make it the next 200 years. Thank you for making our restaurant, your restaurant.