The Old Village Inn

Dinner Menu

Served Sunday through Friday from 5:30pm - 9:00pm, Saturday 5:30pm - 9:30pm

APPETIZERS

Bacon Wrapped Scallops    
Fresh sea scallops wrapped in smoked bacon tossed with a maple-mustard glaze. 9
Mussels Fra Diavolo    
Native Maine mussels lightly tossed in a classic piquant shellfish broth. 9
Maine Crab Cakes    
Served with rémoulade sauce, Spicy tomato and sweet pepper salsa. 9
Artichoke and Crab Casserole    
Shaved artichoke hearts in a light Parmesan and Romano cheese with Northern Maine crabmeat, oven baked and served with toast points. 9
Bleu Cheese and Bacon Stuffed Mushroom Caps   8
Potstickers    
Pan-seared pork filled dumplings served with Thai dipping sauce. 6
Jumbo Shrimp Cocktail    
Three Gulf shrimp served with our homemade cocktail sauce.  7
*Additional shrimp 2 each
The Classic Escargot    
Baked in traditional garlic, Chardonnay and herbal butter served with pesto Tuscan bread crouton. 8
Creamy Brie Fondue
Served with Apples and Toast Points. 7

SOUP AND SALAD

Our House Made Lobster Bisque.    9
Baked French Onion Soup Gratinee.  7
New England Clam Chowder.    6
Mixed Baby Greens Salad.    4
Caesar Salad.    7
Poached Pear Salad    
Port wine poached pears over baby spinach with goat cheese and toasted walnuts with Orange Thyme Vinaigrette. 8
Iceberg Wedge Salad    
Crisp iceberg lettuce, blue cheese, and bacon with Balsamic Vinaigrette. 6

ENTREES

Tournedos of Beef Au Poivre
Medallion of tenderloin encrusted with cracked pepper berries, finished in a Brandy cream, served with wild rice.  24
Filet Mignon
Center cut tenderloin topped with Port wine demi glaze and Yukon mashed potatoes. 27
House Special Marinated Sirloin (also available without marinade)   
Hand-cut N.Y. Sirloin marinated and cooked to your liking. Served with Yukon mashed potatoes. 24
Center cut Pork Loin Chops    
Two 6oz center cut Pork loin chops served with an Apple Brandy and maple demi-glaze and Yukon mashed potatoes. 18
Herb-crusted Rack of Lamb    
Encrusted French mustard and herbs, basil and oregano finished with a minted port wine demi-glaze, and Yukon mashed potatoes. 28
House Special Chicken Marsala    
Stuffed with Gorgonzola cheese, prosciutto and herbs in a creamy Marsala wine sauce with mushrooms, and wild rice. 19
Prime Rib of Beef (limited availability)    
Prime Rib served with popover, pan jus, horseradish sauce, and Yukon mashed potatoes.
12oz King Cut-23
9oz Queen Cut-19
Oven Roasted Salmon
Fresh oven roasted Atlantic Salmon Filet topped with plum tomatoes, leeks, caramelized lemon slices and a white wine sauce over a bed of wilted spinach. 19
Seafood Stuffed Haddock    
Maine shrimp and crab stuffing, lobster sauce, served with creamy risotto. 20
Roast Half Duck    
Semi-boneless half duck, oven roasted, Chambord raspberry glaze, served with wild rice.  24
Baked Stuffed Shrimp    
4 large Gulf shrimp, seafood stuffing, lemon sherry butter, Yukon mashed potatoes. 19
Pan Seared Scallops    
Fresh sea scallops sautéed with mushrooms, garlic and baby spinach. Finished in a Pernod cream sauce and Parmesan cheese over Angel Hair pasta. 24
Wild Mushroom Ravioli
Wild mushroom filled ravioli served in a garlic Parmesan cream sauce. 16
*Add chicken for an additional 4 or add fresh lobster meat for an additional 9
Chefs Lobster Selection of the Evening    priced daily

Add on to any entrée:   Grilled shrimp Skewer 6    sautéed mushrooms or caramelized onions 2

                            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.

   Menu created by Executive Chef Sean Spellman