village_tavern_west_kennebunk_logo.jpg ~ Starters ~

Hand Crafted Soup of the Day –7

“Buffalo Style” Fried Cauliflower Florets with Blue Cheese Ranch and Crisp Crudite – 9 Marinated and Crisp Fried Chicken Tenderloins in a Ginger Sweet Chili Glaze with Asian Style Slaw – 9

Applewood Bacon Wrapped Sea Scallops with Savory French Toast and Maple Dijon Cream – 14

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 Bok Choy Salad and Ginger Peanut Sauce – 9

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

*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

Slow Braised Beef, Tomato and Red Pepper Stew with Shaved Parmesan – 16

Herb Roasted Bell and Evans Chicken Breast with Lemon Roast Garlic Gravy – 19 Marinated and Grilled Tenderloin Tips over Baby Spinach

with Herb Aujus and Horseradish Cream – 24

*Pan Blackened Atlantic Salmon with Triple Citrus Butter – 17

*Grilled All Natural Angus Burger on a Homemade Brioche Roll – 11 With Aged Cheddar – 12   or   Au Poivre Style – 12 or

With Shaved Black Truffles and Blue Cheese – 14

Slow Braised and Grilled Petit Pork Shanks over Baby Spinach with Buffalo Style Demi Glace and Crumbled Blue Cheese – 17

Pecan Crusted Broiled Native Haddock Filet over Baby Spinach with Creamy Lemon Basil Dressing – 19

Coconut Crusted Fresh Haddock Fingers with Sweet Chili Remoulade – 15

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

*Linguini with Pan Braised Shrimp, Scallops, and Clams in a Basil Pesto Cream Sauce – 22

or Fra Diavolo 22

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

Crispy Potato Herb Pancakes with Chive Crème Fraiche 5

Grilled Asparagus with Roasted Almond Butter 5

Herbed Wild Rice Pilaf 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

Crisp Fried Brussels Sprouts with Lemon Honey Aioli 5

Cavatappi Pasta 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!