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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 12
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 8
PAN-SEARED PORK FILLED DUMPLINGS SERVED WITH THAI DIPPING SAUCE.

Ogunquit Maine Dining

Ogunquit Maine Dining
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. 7 ICEBERG WEDGE SALAD 7CRISP ICEBERG LETTUCE, BLUE CHEESE, AND BACON WITH BALSAMIC VINAIGRETTE.
NEW ENGLAND CLAM CHOWDER. 7 MIXED BABY GREENS SALAD. 6
*CAESAR SALAD A LA CARTE 7.5 Add Chicken 6, Cajun Shrimp 7, Steak Tips 7, Grilled Salmon 7 or Lobster 9 to any of the above salads. Add blue cheese crumbles to salads for 1.50, add anchovies 1.00

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 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.
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  • *OLD VILLAGE INN PORK TENDERLOIN 18
    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 23
    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, AND YUKON MASHED POTATOES.
  • 14oz KING CUT 26
  • 10oz QUEEN CUT 23
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  • HONEY GARLIC GLAZED SALMON 19
    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
    MAINE SHRIMP AND CRAB STUFFING, SERVED WITH VEGETABLES AND A CHOICE OF MIX OF WILD GRAINS OR BAKED POTATO.
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  • *GRILLED BREAST OF DUCK 23
    8OZ, BONELESS, BREAST OF DUCK WITH OUR CHAMBORD RASPBERRY GLAZE, SERVED WITH 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, SERVED WITH VEGETABLES AND A CHOICE OF MIXED WILD GRAINS OR BAKED POTATO.
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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 7,
    *ADD FRESH LOBSTER MEAT FOR AN ADDITIONAL 9
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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.