March 1-11 , 2017
Federal Jack's
 
 
Take Advantage of SPECIAL HOTEL RATES
 

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A Brew with a View Since '92

Often referred to as the most picturesque pub on the waterfront, Federal Jack's Restaurant and Brewpub is well known for our spectacular views, creative pub fare, and award-winning handcrafted ales

Drop in for our $12 Sunday Brunch Buffet from 10-2pm featuring great made to order weekly specials, omelets, eggs benedict ain addition to all of the classics, including coffee!

Our Mug Club allows you to get your beer fix throughout the state at any of our sister properties including:

Sea Dog Properties in Bangor, Topsham, South Portland and North Conway, NH

The Inn on Peaks Island

Shipyard Brew Pub Eliot

White Cap Lodge- Sunday River

In addition to the great beers brewed below at Kennebunkport Brewing Company, we have a great offering of pub fare with flair, featuring a monthly "Locavore" menu with products from some of the great area purveyors! Check our Facebook page for updates on monthly food & beer offerings



Contact:
Phone: (207) 967-4322
Website: http://www.federaljacks.com/
Menu Price: $25

Location:
8 Western Ave.
Kennebunk, ME 04043

Dinner Hours:
Open year-round 7 days a week 11:00am - 12:30am Dinner served until 9:00 Sunday-Thursday and until 10:00pm Friday and Saturday Brunch Buffet every Sunday from 10:00am - 2:00pm
Credit Cards Accepted:
VisaMastercardAmerican ExpressDiscover

Restaurant Notes:

GLUTEN FREE FRIENDS: The third option in each course selection is gluten free**

 

For updates on events, beer releases and specials, visit us on Facebook!

 

 


FIRST COURSE

Wild Mushroom Bisque | Truffle Oil | Brie Croustade

Flatbread with Pulled Pork | Thumpin' Onion | Brown Ale Gravy | Pineland Cheese Curds

Roasted Red Pepper Risotto | Basil Pesto | Flying Goat Chevre**

SECOND COURSE

Calamari Antipasto Pasta | Garlic Bread | Lemon Buerre Blanc

Grilled BBQ Chicken | Sweet-n-Sour Brussels | Pancetta Risotto

Cast-Iron Braised Steak Tips | Garlic Mashed Potatoes | Sauteed Peppers, Onions, Mushrooms**

THIRD COURSE

Ice Cream Sandwich | Chocolate Chip Cookies | French Vanilla

Warm Bread Pudding | Blueberry Compote | Whipped Cream

Flourless Chocolate Cake | Caramel Sauce | Vanilla Ice Cream**

FIRST COURSE

Wild Mushroom Bisque | Truffle Oil | Brie Croustade

Flatbread with Pulled Pork | Thumpin' Onion | Brown Ale Gravy | Pineland Cheese Curds

Roasted Red Pepper Risotto | Basil Pesto | Flying Goat Chevre**

SECOND COURSE

Calamari Antipasto Pasta | Garlic Bread | Lemon Buerre Blanc

Grilled BBQ Chicken | Sweet-n-Sour Brussels | Pancetta Risotto

Cast-Iron Braised Steak Tips | Garlic Mashed Potatoes | Sauteed Peppers, Onions, Mushrooms**

THIRD COURSE

Ice Cream Sandwich | Chocolate Chip Cookies | French Vanilla

Warm Bread Pudding | Blueberry Compote | Whipped Cream

Flourless Chocolate Cake | Caramel Sauce | Vanilla Ice Cream**

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Celebrating Maine's Restaurant Community

We asked seven Maine luminaries to describe what they think makes the state's restaurant community special. Here's what they had to say

AND A BIG THANKS TO OUR SPONSORS