~ 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

Pan Seared Jumbo Sea Scallops with Savory French Toast, Crisp Applewood Smoked

Bacon and Maple Dijon Cream – 16

Crisp Fried Pork Wontons with Sweet Chili Peanut Sauce and Bok Choy Slaw – 9

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

Pan Braised Local Mussels with your choice of Crispy Capicolla, Herbs and Pernod Cream OR

with Marinara and Crumbled Maine Feta – 12

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.

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 Three Hour Braised Lamb Shank over Baby Spinach with

Natural Gravy and Crumbled Maine Feta – 25

Herb Roasted Bell and Evans Chicken Breast with Herb Garlic Lemon Gravy – 20

*Pan Blackened Atlantic Salmon with Triple Citrus Butter – 19

*Grilled All Natural Angus Burger on a 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 – 25

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

*Linguini with Pan Roasted Shrimp, Scallops, and Clams in a roasted Poblano Cream

OR Fra Diavolo – 24

Pecan Crusted Broiled Native Haddock Filet over Baby Spinach with

Creamy Lemon Basil Aioli – 20

Grilled and Slow Braised Short Ribs with Brandy Dijon Peppercorn

Demi Glàce – 26

Coconut Crusted Fresh Haddock Fingers with Sweet Chili Remoulade – 16

*Slow Braised Pork Shoulder Pot Roast with Grand Marnier Rosemary Gravy – 19

*Jacks Extra – Changes Nightly

All Entrees served with our 23 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!