Welcome to our menu, be sure to check out our wine selection as well. Cheers!
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Menu below, dinner starts at 5pm, our bar opens at 4pm Monday through Saturday. Closed Sunday.
All Menus are Subject to Change on Price and Upon Availability.
PLEASE INFORM OUR STAFF OF ANY ALLERGIES OR DIETARY RESTRICTION YOU MAY HAVE. WE WILL DO OUR BEST TO ACCOMMODATE 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.
Accepting U.S. currency, VISA, MASTER CARD, AMERICAN EXPRESS, AND DISCOVER. WE CANNOT ACCEPT PERSONAL CHECKS WITHOUT PRIOR ARRANGEMENT.
We Apologize for any Inconvenience.
APPETIZERS
 | Bacon Wrapped Scallops | Fresh sea scallops wrapped in smoked bacon, tossed with a maple mustard glaze. | 14 |
 | Maine Crab Cakes | Served with a red pepper remoulade sauce, spicy tomato and sweet pepper salsa. | 15 |
 | Artichoke and Spinach Casserole | Shaved artichoke hearts and fresh spinach in a light parmesan and Romano cheese, oven baked and served with toast points. | 12 |
 | Bleu Cheese & Bacon Stuffed Mushroom Caps | 10 |
 | Pot Stickers | Pan-seared pork filled dumplings served with Thai dipping sauce. | 10 |
 | Classic Escargot | Baked in traditional garlic, Chardonnay and herbal butter served with pesto toast points. | 15 |
 | Creamy Brie Fondue | Served with apples and toast points. | 11 |
 | Jumbo Shrimp Cocktail | Three Gulf shrimp served with our homemade cocktail sauce. Additional shrimp 2.50 each | 11 |
| Basket of Beer-Battered Shrimp | 10 |
Soup & Salad
 | Our House Made Lobster Bisque | 12 |
 | Baked French Onion Soup Gratinee | 9 |
 | New England Clam Chowder | 10 |
| Lobster Chowder | Try our special twist on chowder by mixing it with lobster bisque! | 12 |
| Mixed Baby Greens Salad | 8 |
 | *Caesar Salad | 12 |
| Summer Salad | Mixed baby spinach and Romaine with fresh berries, blue cheese crumbles, pistachios, and pumpkin seeds. | 13 |
| Iceberg Wedge Salad | Crisp iceberg lettuce, bleu cheese, and chopped bacon with Balsamic Vinaigrette. | 10 |
Add Grilled Chicken 8, Cajun Shrimp 10, Steak Tips 12, Grilled Salmon 9, Fresh Lobster 15, Blue Cheese Crumbles 1.5 or anchovies 2 to any salad.
MEAT & POULTRY
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*TOURNEDOS OF BEEF AU POIVRE | Medallion of tenderloin encrusted with crack pepper berries, finished in a brandy cream, served with a mix of wild grains and vegetable of the day. | 29 |
| *FILET MIGNON | 8 OZ Center cut tenderloin topped with a choice of Port wine demi-glaze or béarnaise, vegetable of the day, and a baked potato. | 34 |
 | *PISTACHIO ENCRUSTED RACK OF LAMB | Rack of lamb encrusted with pistachio, rosemary, and thyme and finished with a mint-demi glaze. The rack is served with a baked potato and vegetable of the day. | MP |
| *GRILLED RIBEYE (limited availability) | Served with a pop-over, choice of sauce, fresh vegetable and a baked potato. | MP |
| PORK SCHNITZEL | Lightly breaded pork cutlet, finished with a sautéed spinach and mushrooms, white wine lemon sauce. Served with a baked potato and vegetable of the day. | 24 |
| HOUSE SPECIAL CHICKEN MARSALA | Golden pan-fried chicken breast filet, with mushrooms and prosciutto, served in a creamy Marsala wine sauce over angel hair pasta. | 27 |
 | CHICKEN PICCATA | Egg-battered boneless chicken breast, with a lemon white wine sauce and capers. Served over angel hair pasta. | 25 |
 | *GRILLED BREAST OF DUCK | 8 oz. boneless breast of Duck with our Port Wine black cherry sauce, served with a mix of wild grains and a vegetable of the day. | 29 |
 | *HOUSE MARINATED BOURBON STEAK TIPS | Served with a potato and vegetable of the day. | 27 |
SEAFOOD
 | HONEY GARLIC GLAZED SALMON 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. | 24 |
| BROILED HADDOCK | Served in a white wine, lemon and butter, topped with sherried bread crumbs. Served with fresh vegetables and a mix of wild grains or a baked potato. | 22 |
 | BROILED SCALLOPS | Served in a white wine, lemon and butter, topped with sherried bread crumbs. Served with fresh vegetables and a mix of wild grains or a baked potato. | 28 |
| SEAFOOD STUFFED HADDOCK | Fresh haddock, stuffed with our house-made crab meat and shrimp stuffing, finished with lobster sauce. Served with vegetable of the day, and a choice of wild grains or a baked potato. | 26 |
| BAKED STUFFED SHRIMP | Four Gulf shrimp, baked to perfection with crab meat and shrimp stuffing. Served with vegetable of the day, and a choice of wild grains or a baked potato. | 26 |
 | SEAFOOD STUFFED SCALLOPS | Fresh sea scallops, baked with crab meat and shrimp stuffing. Served with vegetable of the day, and a choice of wild grains or a baked potato. | 29 |
 | PAN-SEARED SCALLOPS | Sea scallops sautéed with mushrooms, garlic and baby spinach. Finished with a Pernod cream sauce and Parmesan cheese over angel hair. | 29 |
 | MAINE LOBSTER ROLL | Maine lobster tossed with mayonnaise in a toasted hot dog roll, served with our hand cut fries. | 25 |
| DOUBLE MEAT LOBSTER ROLL | Maine lobster tossed with mayonnaise in a toasted hot dog roll, served with our hand cut fries. | 36 |
 | STEAMED LOBSTER DINNER | LIMITED AVAILABILITY | P/D – MP |
| CHEF’S LOBSTER | SELECTION OF THE EVENING | P/D – MP |
PASTA AND VEGETARIAN
 | ROASTED VEGETABLE RAVIOLI | Roasted vegetable-filled-filled ravioli, tossed with fresh vegetables in pesto, olive oil and white wine. | 23 |
 | WILD MUSHROOM RAVIOLI | Wild mushroom-filled ravioli served in a garlic parmesan cream sauce. | 23 |
Add Grilled Chicken 8, Cajun Shrimp 10, Steak Tips 12, Grilled Salmon 9, Fresh Lobster 15, Blue Cheese Crumbles 1.5 or anchovies 2 to any salad.
PUB FAIR
 | *Pub Burger | 11 |
 | *Mt. Katahdin Burger | Blue cheese, bacon and mushrooms. | 15 |
| *Plant-Based “Burger” | Served with Chipotle-mayo sauce. | 12 |
 | Beer-Battered Chicken Tenders | 15 |
| Teriyaki Chicken Skewers | Served over Wild Grains. | 13 |
| Maine Lobster Roll | 25 |
| Double Meat Maine Lobster Roll | 36 |
 | French Dip Au Jus | Served on a baguette with Swiss cheese and fries. | 16 |
 | Fish ‘n Chips | Add cheese 1 | 15 |
| B-52 Chicken Sandwich | Sautéed onions, mushrooms and cheddar cheese and a honey Dijon mustard sauce. | 15 |
 | Sweet Potato Fries | 5 |
| Wings Buffalo, BBQ, Sweet Chili served with Onion Fried Green Beans. | 13 |
Add cheese 1, Bacon 2, Make your Fish and Chips a Sandwich for 1 Above served with our hand cut fries unless otherwise noted. Sub Sweet Potato Fries 2.5
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 ACCOMMODATE 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, MASTER CARD, 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.