~ Starters ~

Hand Crafted Soup of the Day –7

“Buffalo Style” Fried Cauliflower Florets with Blue Cheese Ranch and Crisp Crudite –9 Crisp Fried Chicken Tenderloin Tempura with Ginger Orange Dipping Sauce and Asian Slaw – 9

Cornmeal Crusted and Roasted Sea Scallops with Charred Radicchio Lettuce and Maple Balsamic Vinaigrette –14

Fried Pork Wontons in Coconut Lemongrass Broth with Bok Choy Salad – 9 Creamy Lobster Risotto with Sherry Balsamic Syrup and Shaved Parmesan – 15

Local Mussels with Crispy Capicolla, Herbs and Pernod Cream OR with Marinara and Crumbled Maine Feta OR in a Coconut Lemongrass Broth – 12

Lobster Fried Wild Rice with Aromatic Vegetables and Crisp Rice Stick – 14

Village Tavern Panko Crusted Crab Cakes with Asian Slaw and Sweet Chili Remoulade – 15

Golden Fried Calamari over Baby Spinach with Pickled Peppers and Ancho Chili Lime Tartar Sauce –13

*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, Toasted Pumpkin Seeds and Grilled Strawberries with 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.

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


Grilled and Slow Braised Lamb Shank over Baby Spinach with Natural Gravy and Crumbled Maine Feta – 23

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

*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

*Grilled Duo of Petit Filet Mignon over Baby Spinach with Portobello Au Jus and Crumbled Blue Cheese – 24

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 OR Fra Diavolo – 23

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

Grilled and Slow Braised Short Ribs with Brandy Dijon Peppercorn Demi Glàce – 25

Coconut Crusted Fresh Haddock Fingers with Sweet Chili Remoulade – 15

*Grilled Herb Marinated Pork Tenderloin with Bourbon Mushroom Gravy and Crisp Fried Onion Rings – 19

*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

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

Maple scented Roasted Sweet Potato Timbale – 5

Steamed Broccoli with Blue Cheese, Olive Oil, Green Tabasco and Toasted Wheat Germ – 5 Sautéed Broccoli with Kate’s Butter – 5

Shredded Maple Carrots with Snap Peas – 5 Roasted Garlic and Ginger Whipped Mashed Potatoes – 5 Crisp Fried Brussel 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!