A Bigger Better Pint of Guinness for $6 (20oz)…It would be a perfect pint…it’s just BIGGER!

 

CHEF SPECIALS

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Chicken Minions

House-made boneless chicken bites marinated in buttermilk, dredged in ranch seasoned flour & fried to a golden crisp served with two sauces – 8

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Elk Burger

7oz of tender, freshly ground Elk, topped w/ black cherry onion jam & smoked gouda cheese on a toasted brioche bun w/ house chips. –16

*Chef recommends temperature no higher than medium or medium well due to the leanness of the meat.

*Not included in the MONDAY BURGER SPECIAL

The true “CRABBY FRIES”

A generous portion of our award winning house made crab dip served over house made fries dusted with “OB” seasoning –10.99

 

A Round of FLYING FISH for the Kitchen STAFF $10

They work hard making your food, so if you liked what you had & want a way to say THANKS to our kitchen staff, this is how you can do it!

Chicken Parm Rollers
Chicken mixed with ricotta cheese, herbs and spices rolled in panko breadcrumbs served with house made marinara and shaved parmesan – 10.5

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   – 16

Avocado Fries
***VOTED BEST NON TRADITIONAL FRIES IN SOUTH JERSEY***
Fresh avocado breaded and lightly fried, served with spicy mayo – 7.5 (V)

Crab Dip

Generous portion of our house made crab dip featuring a mixture of back fin as well as jumbo lump crab meat, topped with parmesan gratin, served with artisan baguettes – 15.5

***VOTED BEST CRAB DIP IN SOUTH JERSEY***

Mac & Cheese Balls

Deep fried spicy macaroni & cheese made with a 5 blend medley of cheeses – 8

 

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 – 5

JohnBoylaya (Jambalaya) ***This is spicy***

Hearty duck & apple sausage, shrimps & venison chunks in a spicy creole sauce served with a slices of French baguette. – 14.5

This dish is named after our Sous Chef John “John Boy” Biehl  who also came up with the recipe ***This is spicy***

Kid Rip’s Chicken Strips
Buttermilk marinated chicken breast tossed in Panko bread crumbs & fried golden brown served with house cut chips. -12.5

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)

 

The true “CRABBY FRIES”

A generous portion of our award winning house made crab dip served over house made fries dusted with “OB” seasoning –10.99

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 -7.5

Roasted Beet  Salad
Baby arugula tossed in house made lemon vinaigrette with freshly roasted red & gold beets topped with feta cheese & slivered apples  -10

Falafel Stack

Home made falafel patty , cucumber, tomato & onion sliced and stacked with a tzatziki sauce drizzled on top –11

(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 – 11

Cubano
Roasted Pork and Ham topped with Provolone or Swiss cheese, pickles & mustard on a crunchy ciabatta roll, served with house cut chips – 11

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 -9.5

Open Faced Meatloaf Sandwich
Homemade meatloaf on top of a toasted piece of Texas toast, topped with homemade grilled mac & cheese, finished with crispy onions, served with a side of house cut chips– 12

The Chicken Waffle Sandwich
Buttermilk marinated chicken breast breaded with blended waffles & waffle cones, fried to a crispy golden brown topped with a bourbon jalapeno maple syrup, fried pickled jalapeno added for a little kick, served on a brioche bun with house cut chips – 12

Chicken JohnBoylaya Sandwich *** This is SPICY***
Our house made Jambalaya over a grilled chicken breast & fried okra on a toasted brioche bun served with house cut chips – 12.5

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 – 12

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

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

***RANKED TOP 25 BEST BURGERS OF SOUTH JERSEY***

Elk Burger

7oz of tender, freshly ground Elk, topped w/ black cherry onion jam & smoked gouda cheese on a toasted brioche bun w/ house chips. –16

*Chef recommends temperature no higher than medium or medium well due to the leanness of the meat.

*Not included in the MONDAY BURGER SPECIAL

Harvest Burger
House made onion jam with apples & fall spices, topped with melted cream cheese & bacon on a toasted brioche bun – 13

Eggplant Stack
Breaded Eggplant stacked with tomato and fresh Mozzarella, topped with arugula. Finished off  drizzled Balsamic vinaigrette (V) – 10

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) – 10

Falafel Stack

Home made falafel patty , cucumber, tomato & onion sliced and stacked with a tzatziki sauce drizzled on top –11

Little Rip’s Chicken Fingers – 8
Buttermilk marinated chicken breast tossed in seasoned flour and fried golden brown served with house cut chips w/ choice of sauce

Little Rip’s Grilled Cheese
American Cheese melted in thick Texas  Style toast  with house cut chips -8

Little Rip’s Chicken Parm Rollers – 6
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 Nicole Baker & Heather Canzanese

Michael Ripa, Shane Rinker, Chris Schilling