Apps, Soups & Salads

Soups of the Day
Cup: 3.00 or Bowl: 4.00
made fresh daily in our kitchen
Seafood Bisque
Cup 4.00 or Bowl: 5.00
velvety smooth with a touch of Sherry Wine
French Onion Soup
5.00
sautéed onions, beef broth, touch of Sherry, croutons and melted Swiss & Provolone cheeses
Artichokes French Style
8.00
flour dusted, egg washed then sautéed in Sherry wine and lemon juice
Shrimp Cocktail
8.00
five Tiger shrimp served martini style, with traditional cocktail sauce & lemon
Crab Cakes
8.00
two Maryland style crab cakes served with wasabi mayonnaise sauce
Calamari Rinaldi
9.00
buttermilk dipped, floured, and deep fried. Served with a tasty blend of olive oil, pepperoncini, red and banana peppers
Clams Casino
8.00
with Chef Phil's special filling, six of them with a lemon wedge
Steamed Clams
8.00
a dozen Little Necks served with drawn butter and lemon wedges
Fried Macaroni and Cheese
8.00
borrowed from the famous Cheesecake Factory menu, two of these delicious beauties
Bacon and Scallop Hugs
8.50
tender sea scallops wrapped in bacon, served with creamy horseradish sauce
Potato Boats
7.50
fried tater skins stuffed with crispy bacon and melted cheddar cheese
The Inn Salad Bar
6.95
all the fixings to make a salad just the way you like it

Sides - Cottage cheese, applesauce, vegetables of the day, rice pilaf, for onion rings add. - 1.25

Potato Choices - Steak fries, fresh chips, baked potato, for sweet potato fries add





Entrees

Includes Salad Bar or Cup of Soup

* Some items available in smaller portions & pricing

Tomato Basil Shrimp & Tortellini
17.00
sautéed shrimp with basil and diced tomato, tossed with colorful cheese tortellinis - add broccoli 2
Panko Fried Shrimp
16.00
an oriental breaded fantail shrimp platter
Shrimp Scampi
17.00
tender shrimp broiled with white wine, butter and crushed garlic - suggested with rice or pasta
Shrimp Alfredo & Tortellini
18.00
colorful cheese tortellinis, (or pasta choice) tossed with Alfredo sauce and topped with sautéed shrimp - add broccoli 2

HADDOCK FILET'S, YOUR CHOICE

French style
16/14
flour dusted and egg washed filets sautéed in Sherry wine and lemon juice - suggested over pasta
Broiled
14/12
with white wine, butter and lemon
Broiled
16/14
topped with a seafood stuffing, and finished with lobster sauce
Fish Fry
12/10
flour dusted, beer battered and deep fried till golden brown
Grilled Salmon
17.00
a tender grilled filet served with a lemon/dill mayo sauce
Ahi Tuna
18.00
sesame seared filets with Wasabi mayonnaise sauce
Clams Linguini
16.00
loads of clams in either a white or Marinara sauce over pasta
Broiled Scallops
18.00
tender sea scallops broiled with white wine and lemon butter
Rainbow Trout
16.00
an American freshwater favorite. Boneless filets broiled with wine butter and toasted almonds
Chicken Alfredo & Tortellini
16.00
colorful cheese tortellinis (or pasta choice) tossed with Alfredo sauce and topped with grilled chicken breasts - add broccoli 2
Chicken Puttanesca
16.00
sliced chicken breast sautéed in white wine, basil, and garlic oil sauce with cherry tomatoes. Suggested over rice or pasta
Chicken French
16.00
a flour dusted, egg washed breast sautéed in Sherry wine and lemon juice. Suggested over rice or pasta
Chicken Elaine
17.00
French style, topped with artichokes, mush- rooms, Swiss cheese, and a white wine basil sauce
Chicken Marsala
16.00
sautéed breasts in a rich Marsala wine and sliced mushroom sauce.
Chicken Parmesan
15/13
hand seasoned, breaded breasts topped with Marinara sauce & Mozzarella cheese over pasta choice

Steaks

Cut and trimmed by Chef Phil

Pork Chops
16/14
two, charbroiled with sautéed mushrooms, and apple sauce
Pork Marsala
16.00
tender medallians sautéed in a rich Marsala wine and sliced mushroom sauce
Pork Osso Bucco
18.00
a large braised shank with sweet onion and sautéed apple slices, finished in a maple bourbon sauce
Baby Back Ribs
1/2 Rack - 15.00 or Full Rack - 20.00
seasoned pork ribs, grilled and finished with Chef Phil's tasty BBQ sauce
Liver and Onions
13.00
this old standard is finished in a Sherry wine sauce - add bacon 2
Spaghetti and Sauce
9.00
enjoy Chef Phil's famous Marinara sauce over choice of pasta, with garlic bread - add meatballs 1.25ea
Jambalaya
19.00
a tasty Creole mix of shrimp, chicken, and Andou- ille sausage, sauteed with onion, tomato, sweet and hot peppers over red beans and rice. Choose hot, medium, or mild
Stir Fry
11.00
a variety of Asian and local vegetables tossed and sautéed in a rich sesame/soy sauce, served over rice - add chicken 3, steak 4, shrimp 5, scallops 7
NY Strip Steak
10oz/16.00, 12oz/20.00, 16oz/26.00
hand cut, and trimmed, charbroiled and served with onion ring garnish - Sautéed mushrooms optional

Take your steak to a higher level. Try Bleu Mountain style with crumbly Bleu cheese and bacon - 4.00

Bistro Tender Filet
18.00
Black Angus beef filet, grilled to your liking and placed on a bacon pedestal, with onion rings garnish. Sautéed mushrooms optional
Our Famous Prime Rib
10oz/17.00, 12oz/19.00, 16oz/23.00, 20oz/27.00
Saturday only. Slow roasted to retain juices. Cut to order and served with Au Jus.

The Livonia Inn is prideful in using fresh produce, local suppliers, making soups from scratch, making our sauces, cutting our steaks and chicken, making most salad dressings, and not serving the prepared foods so readily available. So please make your personal salad at our salad station and let us do the rest.

Please feel comfortable in bringing your own wine selection. There will be a $1.00 corkage fee charged. Bon Appetíte!