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 4:30-8:00

Friday Lunch 11-2 and Dinner 4:30-8:00

Saturday Dinner 4:30-8:00

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

4:30-8:00

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!

Contact Us

Sunday Brunch

9-2

Starts 8/16/26

Small Plates:

Avocado Toast 12

30 Hour pork belly and grits 12

Bowls 8

Gumbo

Corn Chowder

Red Beans and Rice

Sandwiches:

BLT, with fried green tomato and  herbed mayo 16

Fried Cat Fish Po Boy corn meal dusted fried catfish-lettuce-tomato and creole remoulade 16

Frittatas: served with potatoes and focaccia 18

Mushroom, chorizo and Cheddar

Spinach, tomato and Swiss        

Broccoli, Bacon and Cheddar

Benedicts: served on an English crumpet with potatoes  20

Classic Egg Benedict

Salmon and Asparagus

Full Plates: 

Glynn’s Breakfast: Traditional Full English Breakfast 18         

Huevos Rancheros 17  

Corned Beef Hash 17

American Scramble: cheesy eggs, bacon, sausage patty and potatoes 14

Banana Fosters French Toast 12

Burrito Plate: Plated Burrito: served with refried beans, red ranchero, cotija and Pico  17

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

Crawfish Etouffee-22

Beans and rice with Andouille sausage 18

Seared Salmon-arugula-fennel-oranges-balsamic vinaigrette


“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

  1. Basil pesto, sliced Roma tomato, melted fresh mozzarella

  2. Basil pesto, salmon pastrami, sliced tomato, cucumber, shaved red onion

  3. Basil pesto, grilled eggplant, roasted red peppers, warm mozzarella

  4. Basil pesto, marinated chicken, roasted red pepper, arugula

  5. 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

  1. Red sauce, Roma tomato, fresh mozzarella and basil

  2. Garlic, Cooper cheese, jalapenos, marinated chicken and cilantro

  3. Basil pesto, with mozzarella, Cooper, parmesan and goat cheeses

  4. Shaved red onion, BBQ sauce, Cooper cheese, marinated chicken and cilantro 

  5. 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