Crab Dip

Generous portion of our house made crab dip featuring a mixture of lump as well as jumbo lump crab meat, topped with parmesan cheese gratin, served with artisan baguettes -14.99

Chicken Parm Rollers
Chicken mixed with ricotta cheese, herbs and spices rolled in panko breadcrumbs served with house made marinara and shaved parmesan – 9

Buffalo Cauliflower Bites
Tender marinated florets of cauliflower, dredged in seasoned flour, tossed in our house made buffalo sauce fried to a golden crisp, served with blue cheese – 8

Fried Pickles
Dill Pickle Chips tossed in house seasoned flour, fried golden brown served with spicy ranch sauce  – 6 

Wings (8)
Dry tossed in house seasoning or Wet tossed Sweet and Sassy, Mild Buffalo, Hot Buffalo, BBQ or Garlic Parm   – 8

Tempura Shrimp 
Juicy shrimp battered and fried golden brown, served with spicy mayo – 9.5 

Beer Cheese Fondue
Generous portion of our beer cheese, made from New Belgium “Fat Tire” beer, served with toasted artisan French baguettes -11

Avocado Fries
***VOTED BEST NON TRADITIONAL FRIES IN SOUTH JERSEY***
Fresh avocado breaded and lightly fried, served with spicy mayo – 7 (V)

Creamy Tomato Soup
Our take on traditional tomato soup. Adding sundried tomatoes, sweet basil & herbs to give it a hearty taste. Garnished with crostini’s, feta cheese & chives  – 4

Vegetable Lentil Soup

A medley of vegetables & lentils served in a delicious vegetable broth topped with a garlic oil drizzle & a toasted baguette– 6.5

Kid Rip’s Chicken Strips
Buttermilk marinated chicken breast tossed in Panko bread crumbs & fried golden brown served with house cut chips. -12

Choice of sauce– (BBQ, Sweet and Sassy, Mild Buffalo, Honey Habanero, Hot Buffalo, Honey Mustard, House Made Marinara or Ranch)

House Cut Fries
House cut fries, fried golden brown tossed in our “KTFO” seasoning. Our KTFO seasoning is blend of salt, peppers, sugar and secret seasonings.  Or you can have them NAKED STYLE.
Choice of two sauces (BBQ, Sweet & Sassy, Mild Buffalo, Hot Buffalo, Honey Mustard, Ranch or Spicy Mayo) additional sauces .50 per (V) – 5

House Cut Chips
House cut chips, fried golden brown tossed in our “KTFO“ seasoning. Or you can have them NAKED STYLE.
Choice of sauce  (BBQ, Sweet & Sassy, Mild Buffalo, Hot Buffalo, Honey Mustard, Ranch or Spicy Mayo) additional sauces .50 per (V) – 4

(Add Garlic Parm Sauce .50)

Caesar Salad
Romaine lettuce tossed with Caesar dressing, grated parmesan and croutons -10

House Salad
Romaine lettuce, purple onion, tomato, and cucumber with our house made lemon vinaigrette -7

Melon Salad
Freshly sliced Cantaloupe & Honey Dew melons, feta cheese, arugula tossed in a bacon Dijon vinaigrette garnished with candied cashews & pomegranate seeds  -10

(Add to any salad –  Add Chicken 3.50 / Add Shrimp 5.00)

Roasted Pork Sandwich
Roasted Pork dipped in au jus, with Smoked Provolone, placed into a soft airy hoagie roll topped with broccoli rabe, sautéed in butter and garlic, side of au jus, served with house cut chips – 10.5

Chicken Sandwich
Two Juicy chicken breasts with a Caribbean Jerk seasoning  topped with Jicama slaw on a brioche bun, served with house cut chips – 10

French Dip
House roasted beef sliced thin, topped with Provolone cheese, placed on a crunchy ciabatta roll served with au jus, horseradish cream sauce & house cut chips – 11

Cubano
Roasted Pork and Ham topped with Provolone or Swiss cheese, pickles & mustard on a crunchy ciabatta roll, served with house cut chips – 10.5

Grilled Cheese
A Variety of House Cut Munster, Smoked Gouda, Cheddar & American Cheeses melted in thick Texas  Style toast  with a schmear of Sundried Tomato Pesto served with a side of Creamy Tomato Soup–  9

Shrimp Roll

A mixture of shrimp, red onion, celery, old bay seasoning, lemon juice, & chipotle crema served on a buttered hoagie roll with chips-10.5

Classic Burger
8oz. Patty smashed on grill, topped with lettuce, tomato, purple onion and Smoked Gouda cheese all on a brioche bun served with house cut chips – 11

BBQ Burger
8oz patty smashed on grill, topped with BBQ, French fried onions, onion jam, chopped candied bacon and Cheddar Cheese on brioche bun, served with house cut chips – 13

The Jersey Burger  
8oz patty smashed on grill, mustard, Taylor Pork Poll, fried egg, topped with American cheese on a brioche bun, served with house cut chips – 13 

Blue Cheese Burger
8oz patty smashed on grill, Blue cheese crumbles,  candied bacon, arugula on brioche bun, served with house cut chips – 13

Mushroom Cheese Burger 
8oz patty smashed on grill, topped with Swiss cheese, a medley of sautéed mushrooms in a Port Wine reduction on a brioche bun, served with house cut chips – 13

Eggplant Stack
Breaded Eggplant stacked with tomato and fresh Mozzarella, topped with arugula. Finished off  drizzled Balsamic vinaigrette (V) – 9.5

Veggie Pesto Panini
A medley of sautéed zucchini, yellow squash, purple onion & thickly sliced portabella mushrooms topped with Feta, shredded Mozzarella cheeses & a healthy smear of house made pesto on a crunchy ciabatta, served with house cut chips (V) – 9.5

Little Rip’s Chicken Fingers – 6
Buttermilk marinated chicken breast tossed in seasoned flour and fried golden brown served with house cut chips w/ choice of sauce

Little Rip’s Chicken Parm Rollers – 5
Chicken mixed with ricotta cheese, herbs and spices rolled in panko breadcrumbs served with house made marinara and shaved parmesan.

Little Rip’s Fries – 3
Our house cut fries, fried golden brown tossed in our house seasoning.
Choice of 2 sauces  (add sauces .50 per) (V)

Little Rip’s Chips – 2.50
Our house cut chips, fried golden brown tossed in our house seasoning.
Choice of sauce. (V)

Cotton Candy (ask server for flavors) -6

Dessert – 7.5

We are currently rotating desserts featured from Classic Desserts.  Please ask your server what we are currently offering to satisfy your sweet tooth!

Our Culinary Director is Chris Schilling & our Executive Chef is Shane Rinker.  Together we have made conscious efforts to ensure that you our customer is getting the freshest and local ingredients possible. Our meats, fruits and vegetables are hand chosen by chef daily so you know that at Kid Rip’s “We knock ourselves out to please you.”

Michael Ripa & Culinary Director Chris Schilling

Our Management Team is Tony Perri,  Desirae Weeks-Peterson, Rachael Christy & Demi Fasulo

Michael Ripa, Shane Rinker, Chris Schilling