If someone were to say, "I want a casual meal served with a touch of class and a menu that includes burgers, broiled fresh salmon and steak. Where can I dine?"

My honest answer would simply be, "Why, friend, you want to try Village Green Bar & Grille at 9580 Oak Ave. Parkway in Folsom."

Looking at the menu, I was im-pressed with how diversified its selection was. There was also a wide selection of special and domestic wines.

For "starters" the appetizers grabbed my attention, not to mention my appetite. There were the usual chicken strips and garlic fries, beer battered mushrooms and cheese topped garlic bread - but, for those of us who are not tempted by fried or battered first courses, there is the enticing San Remo polenta.

Made with fresh mushrooms, artichoke hearts, roaster red bell peppers, shallots and garlic sautéed with shrimp, then topped with Swiss and Parmesan cheeses, finished with white wine then served over the special "house" polenta. The subtle flavors and enticing aroma of this unique dish did not disappoint.

My dining companion commented he would be pleased to come back and order this menu item as the entrée.

The green dinner salad was quite fresh and crunchy. All dressings and sauces were made fresh at the grille.

My better half and I are both fish lovers. He prefers salmon (anytime) and I enjoy firm or white fish.

The evening's special menu offered swordfish. There was no duel. I forfeited, but not without ordering a small piece of the rib eye steak as well.

Noticing my mate had begun to salivate while he read about the broiled fresh charbroiled salmon served with béarnaise sauce, I realized he had made up his mind.

When he was served, he commented that the salmon was fresh and "cooked to perfection."

We had a choice of garlic fries or rice. We would have preferred baked or mashed potatoes, but apparently side dishes vary from night to night and we missed the fancier spuds by one day. We chose rice, which was cooked Spanish style. The meals also included mixed sautéed vegetables of the day sliced in thin strips - very tasty and not cooked to mush.

My swordfish was a bit fishy in spots, but so well prepared I didn't feel a need to blame anyone but the fish's former lifestyle. The steak, prepared medium rare as ordered, almost melted in my mouth and I wondered why I was given a knife.

Chef Johnathon Evans, though only 20 years old, creates recipes superior to many culinary school graduates whose fare I have ingested. His blueberry crème briolette was all the evidence I needed. Although trained by other chefs and has intuitive natural ability, his goal is to graduate from a fine dining college one day.

Our server Jessica was very accommodating and, because she was new, was eager to find out any information we needed about the establishment's menu, hours and entertainment.

Yes, I said entertainment. As of this month and after a summer off, rhythm and blues bands return to the stage at Village Green Bar & Grille on weekends. Breakfast is served Saturday and Sunday at 8 a.m.

The Village is open Monday through Friday at 11 a.m. as well.

Call (916) 987-2886.