~ Starters ~ 

Hand Crafted Soup of the Day –7

Crisp Fried Blue Cheese Polenta with Roasted Wild Mushrooms and Arugula Pesto – 12

Village Tavern Panko Crusted Crab Cakes with Asian Style Slaw and Sweet Chili Remoulade – 14

Golden Fried Calamari over Baby Spinach with Pickled Peppers and Ancho Chili

Lime Tartar Sauce – 13

Local Mussels with Marinara & Crumbled Maine Feta, OR with Crispy Capicola,

Herbs & Pernod Cream – 12

Golden Fried Pork Wontons with crisp Asian Slaw and Ginger Peanut Sauce – 9

Creamy Lobster Risotto with Sherry Balsamic Syrup and Shaved Parmesan – 15

Crisp Fried Chicken Tenderloin Tempura with Asian Style Slaw and Orange Dipping Sauce – 9

*Richie’s Extra – Changes Nightly

~ Salads ~ 

Grilled Romaine Salad with Blueberry Vinaigrette, Crumbled Blue Cheese and

Red Pepper Confetti – 8

Crisp Caesar Salad with Creamy Lemon Basil, Multigrain Croutons and Shaved Parmesan – 8

Chiffonade of Spinach Salad with Maine Feta, Toasted Pine Nuts, Kalamata Olives,

Roasted Red Peppers, and Lemon Garlic Vinaigrette – 8

Simple Greens with Grape Tomatoes, Shaved Bermuda Onions, Multi-grain Croutons and Poppy Seed Dressing– 8

Salads may be enhanced with the following choices 

Grilled Shrimp -8 Grilled Chicken Tenders – 5 Grilled Seasonal Vegetables – 5

Our dressings, our breads and all of our offerings are house-made. 

Children’s portions, and a separate child’s menu, are available. 

Artwork courtesy of Mast Cove Galleries in Kennebunkport

~ Entrees ~ 

All Entrees served with choice of 1 side 

Pan Seared Shrimp, Sea Scallops, and Lobster Stew with Truffle Oil Drizzle – 21

Herb Roasted Bell and Evans Chicken Breast with Lemon Garlic Vinaigrette – 19

Marinated and Grilled Tenderloin Tips over Baby Spinach

with Herb Aujus and Horseradish Cream – 24

Citrus Braised Pork Shoulder Roast with Pan Gravy and Warm Summer Slaw – 16

*Pan Blackened Atlantic Salmon with Triple Citrus Butter – 17

Pecan Crusted Broiled Fresh Haddock Fillet over Baby Spinach with

Creamy Lemon Basil Dressing –18

Narragansett Beer Battered Haddock Fingers over Baby Spinach with a

Ancho Chili Lime Tarter – 14

*Grilled North East Family Farms Burger on a Homemade Brioche Roll – 10

With Aged Cheddar – 11 or Au Poivre Style – 11 or

With Shaved Black Truffles and Blue Cheese – 14

Linguini with Richie’s Marinara and Brother Bob’s Meatballs – 13 

*Linguini with Pan Braised Shrimp, Scallops, and Clams in a

Roasted Poblano Pepper Alfredo Sauce – 20

or Fra Diavolo – 20

Grilled and Slow Braised Short Ribs with Brandy Peppercorn

Demi Glàce– 24

*Jacks Extra – Changes Nightly

All Entrees served with our 18 year starter sourdough bread with Kate’s Butter

Our Sides 

(One included with all entrees)

Grilled Seasonal Vegetables – 5

Maple Scented Roasted Sweet Potato Timbale – 5

Twice Cooked Potato Spears with Sea Salt & Malt Vinegar – 5

Roasted Brussel Sprouts and Sweet Onions with Balsamic Honey – 5

Steamed Brown Long Grain Rice with Kates Butter and Fresh Herbs – 5

Crispy Potato Herb Pancakes with Chive Crème Fraiche – 5

Grilled Asparagus with Roasted Almond Butter – 5

Sautéed Broccoli with Kate’s Butter – 5

Steamed Broccoli with Blue Cheese, Olive Oil, Green Tabasco, & Toasted Wheat Germ – 5

Shredded Maple Carrots with Snap Peas – 5

Roasted Garlic and Ginger Whipped Mashed Potatoes – 5

Crispy Vegetable Tempura – 5

Ziti with Marinara and Shaved Parmesan Cheese – 5

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Be sure to let your waiter know of any dietary restrictions. We will be happy to accommodate. 

We offer takeout on the entire menu for you to enjoy at home!