Menu created by Executive Chef Sean Spellman
Served Sunday through Friday from 5:30pm - 9:00pm, Saturday 5:30pm - 9:30pm
Prices are Subject to Change, We Apologize for any Inconvenience


  • 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.

  • MAINE CRAB CAKES 9
    SERVED WITH A RED PEPPER RÉMOULADE SAUCE, SPICY TOMATO AND SWEET PEPPER SALSA.

  • 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.

  • BLEU CHEESE AND BACON STUFFED MUSHROOM CAPS 8

  • POTSTICKERS 6
    PAN-SEARED PORK FILLED DUMPLINGS SERVED WITH THAI DIPPING SAUCE.

  • JUMBO SHRIMP COCKTAIL 9
    THREE GULF SHRIMP SERVED WITH OUR HOMEMADE COCKTAIL SAUCE.
    *ADDITIONAL SHRIMP 2.50 EACH

  • THE CLASSIC ESCARGOT 9
    BAKED IN TRADITIONAL GARLIC, CHARDONNAY AND HERBAL BUTTER SERVED WITH PESTO TOAST POINTS.

  • CREAMY BRIE FONDUE 9
    SERVED WITH APPLES AND TOAST POINTS.
  • OUR HOUSE MADE LOBSTER BISQUE. 9

  • BAKED FRENCH ONION SOUP GRATINEE. 7

  • NEW ENGLAND CLAM CHOWDER. 7

  • MIXED BABY GREENS SALAD. 6

  • *CAESAR SALAD 7.50
  • POACHED PEAR SALAD 9
    PORT WINE POACHED PEARS OVER BABY SPINACH WITH GOAT CHEESE AND TOASTED WALNUTS WITH ORANGE THYME VINAIGRETTE.

  • ICEBERG WEDGE SALAD 7
    CRISP ICEBERG LETTUCE, BLUE CHEESE, AND BACON WITH BALSAMIC VINAIGRETTE.

  • 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
  • *TOURNEDOS OF BEEF AU POIVRE 25
    MEDALLION OF TENDERLOIN ENCRUSTED WITH CRACKED PEPPER BERRIES, FINISHED IN A BRANDY CREAM, SERVED WITH WILD GRAINS.

  • *FILET MIGNON 27
    CENTER CUT TENDERLOIN TOPPED WITH PORT WINE DEMI GLAZE OF BEARNAISE, VEGETABLE AND BAKED POTATO.

  • *CENTER CUT PORK LOIN CHOPS 18
    TWO 6OZ CHOPS ARE SERVED WITH AN APPLE BRANDY AND MAPLE DEMI-GLAZEFRESH VEGETABLE AND A BAKED POTATO.

  • *PISTACHIO ENCRUSTED RACK OF LAMB 27
    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.

  • HOUSE SPECIAL CHICKEN MARSALA 22WING BONE-IN, SKIN ON AIRLINE CHICKEN BREAST STUFFED WITH GORGONZOLA CHEESE, PROSCIUTTO AND HERBS IN A CREAMY MARSALA WINE SAUCE WITH MUSHROOMS, MIX OF WILD GRAINS AND VEGETABLES.

  • 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 20

  • OVEN ROASTED SALMON 19
    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. SERVED WITH A MIX OF WILD GRAINS.

  • SEAFOOD STUFFED HADDOCK 21
    MAINE SHRIMP AND CRAB STUFFING, LOBSTER SAUCE, SERVED WITH A MIX OF WILD GRAINS AND VEGETABLES.

  • *GRILLED BREAST OF DUCK 23
    8OZ, BONELESS, BREAST OF DUCK WITH OUR CHAMBORD RASPBERRY GLAZE, SERVED WITH WILD GRAINS.

  • BAKED STUFFED SHRIMP 23
    4 LARGE GULF SHRIMP, SEAFOOD STUFFING, LEMON SHERRY BUTTER, FRESH VEGETABLE AND BAKED POTATO.

  • PAN SEARED SCALLOPS 25
    FRESH SEA SCALLOPS SAUTÉED WITH MUSHROOMS, GARLIC AND BABY SPINACH. FINISHED IN A PERNOD CREAM SAUCE AND PARMESAN CHEESE OVER ANGEL HAIR PASTA.

  • 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

  • CHEFS LOBSTER SELECTION OF THE EVENING PRICED DAILY

  • 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 UNDERCOOKED, 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.