Village Grille

FOOD

Village Grille’s soup and garden bar combines six rotating house-made soups with a cold selection of prepared salads, fresh vegetables, savory toppings and fruit. Soup is a substantial part of the offering, not simply one pot beside the lettuce. The changing selection gives the meal both a hot course and a variety of ways to put together a salad.

Chicken lemon rice and clam chowder have appeared in the soup rotation. The former pairs chicken and rice with lemon’s sharper note, while chowder brings a seafood soup into the mix. These are examples rather than a fixed daily lineup; the six-soup format leaves room for different combinations from one visit to another.

Prepared salads share the counter with the individual ingredients. Spiral pasta salad and leafy salads with tomatoes and cheese provide ready-made combinations, useful for diners who want something beyond a bowl assembled entirely from separate toppings.

Leafy greens are joined by cucumber, tomato, sliced onion, shredded carrots and red cabbage. The assortment gives the salad bar a mix of textures and flavors, with the sharper onion and firmer cabbage alongside milder cucumber and greens.

Olives, beans, cheeses and pepper rings broaden the savory choices. Chopped nuts, seeds and dried fruit add further variety, bringing crunch and sweetness to a salad without relying solely on dressing. These additions give the garden bar substance beyond its fresh vegetables.

Grapes and mandarin orange segments have also been part of the cold selection. They can accompany the savory salads or provide a simple fruit finish after soup. As with the prepared salads and toppings, the particular assortment can change.