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Dinner Menu


Dinner Menu. Full Menu Also Available in Pub. All Menus Subject to Change Upon Availability, WE APOLOGIZE FOR ANY INCONVENIENCE.

Menu created by Executive Chef Sean Spellman
Served Sunday through Friday from 5:30pm – 9:00pm, Saturday 5:30pm – 9:30pm

 

dinner at the Old Village Inn

 

Dinner in Ogunquit Maine

 

BACON WRAPPED SCALLOPS 10

FRESH SEA SCALLOPS WRAPPED IN SMOKED BACON TOSSED WITH A MAPLE-MUSTARD GLAZE.

MUSSELS 13
AVAILABLE AS EITHER FRA DIAVOLO OR WHITE WINE AND GARLIC BUTTER. SERVED WITH GARLIC BREAD
– may be served over pasta as a meal add 6.
BLEU CHEESE AND BACON STUFFED MUSHROOM CAPS 8
CREAMY BRIE FONDUE 9

SERVED WITH APPLES AND TOAST POINTS.
MAINE CRAB CAKES 10 
SERVED WITH A RED PEPPER RÉMOULADE SAUCE, SPICY TOMATO AND SWEET PEPPER SALSA.
JUMBO SHRIMP COCKTAIL 9 
THREE GULF SHRIMP SERVED WITH OUR HOMEMADE COCKTAIL SAUCE.
*ADDITIONAL SHRIMP 2.50 EACH
ARTICHOKE AND CRAB CASSEROLE 10 
SHAVED ARTICHOKE HEARTS IN A LIGHT PARMESAN AND ROMANO CHEESE WITH NORTHERN MAINE CRABMEAT, OVEN BAKED AND SERVED WITH TOAST POINTS.

THE CLASSIC ESCARGOT 10 
BAKED IN TRADITIONAL GARLIC, CHARDONNAY AND HERBAL BUTTER SERVED WITH PESTO TOAST POINTS.
POTSTICKERS 9
PAN-SEARED PORK FILLED DUMPLINGS SERVED WITH THAI DIPPING SAUCE.

 

Ogunquit Maine Dining

 

Ogunquit Maine Dining
NEW ENGLAND CLAM CHOWDER. 7  MIXED BABY GREENS SALAD. 6
OUR HOUSE MADE LOBSTER BISQUE. 9 OVI Summer Salad 10
MIXED BABY SPINACH AND ROMAINE WITH FRESH BERRIES, BLUE CHEESE CRUMBLES AND PISTACHIOS
BAKED FRENCH ONION SOUP GRATINEE. 8 ICEBERG WEDGE SALAD 7CRISP ICEBERG LETTUCE, BLUE CHEESE, AND BACON WITH BALSAMIC VINAIGRETTE.
*CAESAR SALAD A LA CARTE 8

 

Add Chicken 6, Cajun Shrimp 8, Flat Iron Steak 12, Grilled Salmon 7 or Lobster 11 to any of the above salads. Add blue cheese crumbles to salads for 1.50, add white anchovies 2.00

Ogunquit Maine Dining
The Old Village Inn Entrees
    • *FILET MIGNON 32
      8 oz CENTER CUT TENDERLOIN TOPPED WITH PORT WINE DEMI GLAZE OF BEARNAISE, VEGETABLE OF THE DAY AND BAKED POTATO.

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    • *TOURNEDOS OF BEEF AU POIVRE 28
      MEDALLION OF TENDERLOIN ENCRUSTED WITH CRACKED PEPPER BERRIES, FINISHED IN A BRANDY CREAM, SERVED WITH WILD GRAINS AND VEGETABLE OF THE DAY.

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    • *OLD VILLAGE INN PORK TENDERLOIN 19 
      CENTER CUT PORK TENDERLOIN SERVED WITH A STONE FRUIT CHUTNEY, FRESH VEGETABLE AND A BAKED POTATO.

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    • *PISTACHIO ENCRUSTED RACK OF LAMB 29
      RACK OF LAMB ENCRUSTED WITH PISTACHIO, ROSEMARY, AND THYME AND FINISHED WITH A MINT DEMI-GLAZE. THE RACK IS SERVED WITH BAKED POTATO AND VEGETABLE OF THE DAY.

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    • HOUSE SPECIAL CHICKEN MARSALA 24
      WING BONE-IN, SKIN ON AIRLINE CHICKEN BREAST STUFFED WITH GORGONZOLA CHEESE, PROSCIUTTO AND HERBS IN A CREAMY MARSALA WINE SAUCE WITH MUSHROOMS, WITH ANGEL HAIR PASTA AND VEGETABLES.

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    • PRIME RIB OF BEEF (LIMITED AVAILABILITY) PRIME RIB SERVED WITH POPOVER, PAN JUS, HORSERADISH SAUCE, FRESH VEGETABLE AND A BAKED POTATO.
    • 14oz KING CUT 26
    • 10oz QUEEN CUT 23

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    • HONEY GARLIC GLAZED SALMON 20
      PAN SEARED SALMON TOPPED WITH A HONEY GARLIC SOY GLAZE ATOP A BED OF WILTED SPINACH, SERVED WITH VEGETABLES AND A MIX OF WILD GRAINS.

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    • STUFFED SEAFOOD: HADDOCK WITH LOBSTER SAUCE 22, SHRIMP 24, SCALLOPS 26
      STUFFED WITH OUR HOUSE CRAB MEAT AND SHRIMP STUFFING, SERVED WITH VEGETABLES OF THE DAY AND A CHOICE OF MIX OF WILD GRAINS OR BAKED POTATO.

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    • *GRILLED BREAST OF DUCK 25 
      8OZ, BONELESS BREAST OF DUCK WITH OUR PORT WINE BLACK CHERRY SAUCE, SERVED WITH VEGETABLE OF THE DAY AND A MIX OF WILD GRAINS.

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    • PAN SEARED SCALLOPS 26
      FRESH SEA SCALLOPS SAUTÉED WITH MUSHROOMS, GARLIC AND BABY SPINACH. FINISHED IN A PERNOD CREAM SAUCE AND PARMESAN CHEESE OVER ANGEL HAIR PASTA.

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    • BROILED HADDOCK 18, SCALLOPS 24
      SERVED IN A WHITE WINE, LEMON AND BUTTER, TOPPED WITH SHERRIED BREAD CRUMBS. SERVED WITH FRESH VEGETABLES AND A CHOICE OF MIXED WILD GRAINS OR A BAKED POTATO.

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CHEFS’ SEASONAL VEGETABLE SAUTE

FRESH SEASONAL VEGETABLES TOSSED WITH PESTO AND OLIVE OIL OVER ANGEL HAIR PASTA 16

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    • WILD MUSHROOM RAVIOLI 17
      WILD MUSHROOM FILLED RAVIOLI SERVED IN A GARLIC PARMESAN CREAM SAUCE.
      *ADD CHICKEN FOR AN ADDITIONAL 6, *ADD SHRIMP FOR AN ADDITIONAL 8, *ADD SALMON FOR AN ADDITIONAL 7 
      *ADD FRESH SAUTEED MUSHROOMS OR CARAMELIZED ONIONS ADD AN ADDITIONAL 2

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    • CHEFS LOBSTER SELECTION OF THE EVENING PRICED DAILY

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  • ADD ON TO ANY ENTRÉE:
  • GRILLED SHRIMP 7
  • SAUTÉED MUSHROOMS OR CARAMELIZED ONIONS 2
HEARTLAND GLUTEN FREE PENNE PASTA (YELLOW CORN AND WHITE RICE) AVAILABLE FOR AN ADDITIONAL CHARGE OF 2.50 AS A SUBSTITUTION FOR PASTA OF THE DAY IN DINNER SPECIALS.

*SOME FOODS MAY BE SERVED RAW OR UNDER COOKED, OR MAY CONTAIN RAW OR UNDERCOOKED FOODS. CONSUMPTION OF THESE FOODS MAY INCREASE THE RISK OF FOOD BORNE ILLNESS.

PLEASE INFORM OUR STAFF OF ANY ALLERGIES OR DIETARY RESTRICTION YOU MAY HAVE. WE WILL DO OUR BEST TO ACCOMODATE YOUR NEEDS WHENEVER POSSIBLE.
THERE WILL BE A $5.00 PER PLATE CHARGE FOR SHARED ENTREES
AN 18% GRATUITY WILL BE ADDED TO THE CHECK FOR PARTIES OF SIX OR MORE, ALSO, TO SEPARATE CHECKS.
WE ACCEPT U.S. CURRENCY, VISA, MASTERCARD, AMERICAN EXPRESS, AND DISCOVER.
WE CANNOT ACCEPT PERSONAL CHECKS WITHOUT PRIOR ARRANGEMENT.

AS A COURTESY TO OTHERS, PLEASE, NO CELL PHONES

Stay With Us Too!

The Old Village Inn has provided lodging since 1833 and today continues the long tradition of providing the same friendly services. Seven larger suites provide our guests with comfort and all the amenities that today make “Inn Hopping” a popular past time.
The Inn, over the years has provided comfort and solace for many well-known guests including Paul Newman & Joanne Woodward, Kitty Carlise, Maureen O’ Sullivan, Sally Struthers, and of course many faces of our satisfied customers. Inquire about our accommodations and rates which are available at the front desk. We sincerely hope that you enjoy your dinner and look forward to having you join us again. Follow us on Twitter @OVIOGT and Facebook for updates and events.