About VILLAGE

At Village, executive chef Curtis Demyon doesn't draw inspiration from just one region. Asian, Mediterranean, Italian and other influences from around the globe lead to an eclectic, yet still-focused menu full of from-scratch creations. Behind the bar, servers oversee a rotating selection of craft beers, as well as a concise local wine list and seasonal cocktails. Here are a few dishes to consider when you stop by:

• Bar snack: Moroccan chicken skewers served with pickled carrots, cumin yogurt, and roti
• Main course: Haida Gwaii halibut noodle bowl brimming with ginger scallion broth, green beans, mushrooms, bok choy, and sesame
• Brunch: croque madame crafted with pork and duck country sausage, fontina, egg, foie bechamel on grilled sourdough