RISE - Menu Monitor

Expansion Plans |
Village Inn is opening a new restaurant in San Antonio, TX. The unit will be located on Interstate Highway 10. (Company
Website 1/2/07)
Menu Development |
Village Inn has rolled out a line of Parmanini sandwiches. The sandwiches are served on Parmesan-crusted sourdough bread
and include Southwestern Chicken Parmanini, with grilled chicken breast, Cheddar, Monterey Jack and Pepper Jack cheese,
sweet red peppers and tangy Mexicali dressing; Grown-Up Grilled Cheese, featuring layers of American, mozzarella, Monterey
Jack and Cheddar cheeses melted with hickory bacon and tomatoes; Tuscan Chicken Parmanini, slices of tender grilled
chicken breast with melted mozzarella and marinara sauce; Smoked Ham & Swiss Parmanini, featuring smoked ham and
Swiss cheese with honey-mustard dressing; and Turkey Cuban Parmanini, with smoked ham, slow-roasted hand-carved
turkey breast, Swiss cheese, pickles and mustard. (Company Website)
Village Inn introduced a line of Big City Skillets. Choices include: •San Diego Skillet—six mini chicken tacos over two
scrambled eggs, with avocado slices, tomatoes, queso sauce and melted Monterey Jack and Cheddar cheese on top of
country brown potatoes •Nashville Skillet—two scrambled eggs and diced country sausage finished with creamy country
sausage gravy and crumbled bacon on top of country brown potatoes •San Antonio Skillet—two scrambled eggs, spicy
shredded beef, onions, green chili, green peppers, crispy tortilla strips and sour cream over country brown potatoes. •Chicago
Skillet—two scrambled eggs, large slices of kielbasa sausage with grilled green peppers and onion, on top of country brown
potatoes and finished with a cheese sauce •Big Easy Skillet—country brown potatoes topped with two scrambled eggs,
tomatoes, Creole-style grilled chicken, queso sauce, onions and sautéed green peppers. (Company Website)
Village Inn has added White Chocolate Cherry Dream, dark chocolate cookie crust layered with white chocolate silk and
sweet-n-tart red cherries and finished with whipped cream and chocolate curls. (Company Website)
Village Inn debuted new French Toast Combos, including Fresh Strawberry & Banana French Toast Combo, French bread
grilled and topped with bananas, strawberries, strawberry sauce, powdered sugar and whipped cream, paired with an egg and
two strips of bacon or sausage links; Cinnamon Apple Crumb French Toast Combo, French bread grilled and sweetened with
cinnamon pecan crumbles and apple compote, finished with powdered sugar and whipped cream, served with an egg and
sausage links or two bacon strips; and Mocha Caramel French Toast Combo, French bread grilled and drizzled with chocolate
and mocha-caramel sauce, finished with whipped cream, served with an egg and two bacon strips or sausage links. (Company
Website)
Village Inn rolled out Sizzling Southwest Favorites. The offerings include: • Breakfast Fajita Skillet—country potatoes topped
with grilled chicken, sautéed mushrooms, onions, green peppers, scrambled eggs, melted cheese, tomatoes and parsley,
paired with flour tortillas and spicy salsa • Breakfast Fiesta-Dilla—soft flour tortilla stuffed with scrambled eggs, bacon, melted
Cheddar, Jack and pepper Jack cheeses, finished with tomatoes and served with lettuce, salsa, sour cream and a side of hash
browns • Baja Benedict—spicy shredded beef, pepper Jack cheese, scrambled eggs and hollandaise sauce finished with
avocado and diced tomatoes on a toasted English muffin, served with a side of hash browns • Smothered Fajita Burger—fajitaseasoned
burger with grilled onions and green and red peppers, finished with melted pepper Jack cheese and served on a
grilled hoagie roll with a side of Mexicali dressing and french fries • Fiesta Chicken Salad—grilled chicken strips, Cheddar
cheese, fried flour tortilla strips, black olives, tomatoes, red onions and avocado served on crisp lettuce with Mexicali dressing.
(Company Website)
Village Inn will offer Country Apple, Cherry and Strawberry Rhubarb whole pies for $5.99 for a limited time. (Company
Website)
Village Inn introduced a Big on Bacon breakfast menu. Selections include: • Canadian-Style Bacon-Stuffed Omelet—a threeegg
omelet stuffed with Canadian-style bacon hash, diced tomatoes and melted Jack and Cheddar cheeses covered in
hollandaise sauce, melted Swiss cheese and diced Canadian-style bacon • Bacon Breakfast Melt—two scrambled eggs
combined with diced bacon and onions, topped with melted pepper Jack cheese and more bacon on grilled sourdough bread •
Scrambled Benedict Lorraine—a toasted English muffin served open-faced and topped with slices of Canadian-style bacon,
diced hickory bacon, onions, scrambled eggs, hollandaise sauce and melted Swiss cheese • Supreme Crêpes—filled with
scrambled eggs, country sausage, hamburger, bacon, onions, spinach and cheese and topped with hollandaise sauce, diced
tomatoes and bacon • Quiche Lorraine—egg custard with bacon, Swiss cheese and diced onion, baked in a flaky pastry crust
and topped with Parmesan cheese. (Company Website)
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published.
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