7 J A M K I T C H E N
As the chef-owner of 7 Jam Kitchen, my vision is simple—pursue perfection on every plate. From ingredient selection to final presentation, every detail is intentional, refined, and held to the highest standard. This kitchen is a reflection of my commitment to precision, consistency, and creating food that truly stands out.
Reservations are requested to support that standard. By planning ahead, we can focus on execution, quality, and delivering the experience each guest deserves—without compromise.
Respectfully,
Chef Kevin Guay
Hours:
Dinner Wednesday and Thursday 4-7:30
Friday Lunch 10:30-2 and Dinner 4-7:30
Saturday Dinner 4-7:30
Sunday Brunch 9-2
We offer take out for most items, or call ahead to let us know you’re on your way! 207-312-5888
Dinner Menu
Wednesday, Thursday, Friday and Saturday
4-7:30
We would love to be open more often, so we need to hire a line cook!
Are you a cook who is ready to share your knowledge and experience while learning some new culinary skills?
Come join our professional team and grow with us!
Sunday Brunch
9-2
Starts 8/16/26
Small Plates:
Avocado Toast 10
30 Hour pork belly and grits 12
Salmon Croquette: arugula, fennel, segmented oranges, balsamic vinaigrette 16
Sandwiches:
BLT, with fried green tomato and herbed mayo 16
Crispy fried chicken sandwich: picked red onion, lettuce and South Carolina BBQ sauce served with carrot and red cabbage slaw 18
Frittatas: served with potatoes and focaccia 16
Mushroom, chorizo and Cheddar
Spinach, tomato and Swiss
Broccoli, Bacon and Cheddar
Benedicts: served on an English crumpet with potatoes 19
Classic Egg Benedict
Salmon and Asparagus
Full Plates:
Glynn’s Breakfast: Traditional Full English Breakfast 17
Biscuits and Chorizo Gravy 12 add eggs 5
Huevos Rancheros 17
Corned Beef Hash 17
American Scramble: cheesy eggs, bacon, sausage patty and potatoes 12
Banana Fosters French Toast 12
Burrito Plate: Plated Burrito: served with refried beans, red ranchero, cotija and Pico 16
Bar Bar Que Shrimp and Grits-Creole spiced shrimp in a Cajun Bar Bar Que, creamy grits and collard greens 24
Jambalaya 19, with shrimp 22
Etouffee-22 choose shrimp or crawfish
Beans and rice with Andouille sausage 18
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.” This establishment serves nuts.
Lunch Menu
Paninis-house baked rosemary bread, served with red cabbage carrot slaw $14
Basil pesto, sliced Roma tomato, melted fresh mozzarella
Basil pesto, salmon pastrami, sliced tomato, cucumber, shaved red onion
Basil pesto, grilled eggplant, roasted red peppers, warm mozzarella
Basil pesto, marinated chicken, roasted red pepper, arugula
BLT, with a fried green tomato and herbed mayo
Salads
Avocado Toast $10
Caesar $10- add chicken or shrimp $6
Salad Alexander $12-fresh greens, asparagus, segmented orange in a walnut, balsamic vinaigrette - add chicken or shrimp $6
Friday 10:30-2
Bowls $8
Gumbo-dark roux based Creole Gumbo, smoked andouille sausage, tender chicken and the holy trinity. Slow simmered and served with rice
Crawfish Bisque
Red beans and rice with Andouille sausage
Pizzas- 10” $14
Red sauce, Roma tomato, fresh mozzarella and basil
Garlic, Cooper cheese, jalapenos, marinated chicken and cilantro
Basil pesto, with mozzarella, Cooper, parmesan and goat cheeses
Shaved red onion, BBQ sauce, Cooper cheese, marinated chicken and cilantro
Garlic, grilled eggplant, roasted red peppers and fresh mozzarella
Entres
Jambalaya $19, with shrimp $22
Crawfish Etouffee-$22
Beans and rice with Andouille sausage $17
Bar Bar Que Shrimp and Grits-Creole spiced shrimp in a Cajun Bar Bar Que, creamy grits and collard greens $22
