Kenmore Inn

Dining Room Menu

2007

Soup and Salad

Crab Bisque

A Kenmore Inn favorite,

Jumbo lump crab meat in a cream based with a hint of sherry

$8

 Butternut Squash Apple Soup

A blend of butternut squash, apples, carrot and ginger pureed and

garnished with balsamic reduction, bleu cheese, and toasted pine nuts

$7

Procuitto Wrapped Field Greens

Fresh field greens tossed in Chianti vinaigrette, wrapped in procuitto

with red onion marmalade, fig and golden raisin chutney and pecorino Romano cheese

$9

Shrimp, Avocado and Grapefruit Salad

Sautéed jumbo gulf shrimp tossed with avocado, grapefruit, tomato, red onion and basil

served with a honey citrus vinaigrette in a Bibb lettuce bowl

$10

 Kenmore Salad

Petals of Belgian endive topped with gorgonzola bleu cheese, tomato, supreme citrus and toasted walnuts

served with a sherry vinaigrette

$8

Appetizers

CrabTower

A triple delight of mango, avocado and jumbo lump crab

served with a mango red pepper coulis

$12

Tuna Fusion

A blend of southwest and Asian flavors. Seared ancho rubbed tuna loin, sliced into medallions.

Served with a jicama, bell pepper and mango slaw tossed w/ coconut vinaigrette and

finished with a sweet soy sauce and garlic aioli.

$12

 Virginia Country Ham and Foie Gras

Pan seared medallion of foie gras over creamy polenta and country ham served with a winter berry sauce.

$16

 Veal Involtini

Grilled veal scaloppini stuffed with pecorino Romano, currants, pine nuts, and herbs.

Served with a micro green salad tossed with a Chianti vinaigrette.

$10

 Grilled Portabella Caprese

Grilled portabella mushroom, sun dried tomato and fresh mozzarella

Served with a balsamic reduction and pesto.

$9

Entrees  

Duck Mole de J

Coriander crusted mallard duck breast served with southwestern spoon bread, french green beans

and an ancho mole sauce with a hint of chocolate.

$20

 Filet and Foie Gras

A 9 ounce beef tenderloin grilled to your specification, topped with a medallion of foie gras. The filet is served with fontina risotto, asparagus and baby carrots. Finished with a cognac sauce.

$34

Pistachio Crusted Lamb Chops

Seared New Zealand lamb chops rubbed with brown sugar, Dijon mustard and pistachio nuts. Oven finished to medium rare and served with a rutabaga potato pancake with a gingered carrot sauce.

$30

 Veal Porcini

An eight ounce veal loin chop, pan seared and finished with a porcini red wine sauce.

served with gorgonzola risotto and french green beans.

$26

 Sesame Crusted Chilean Sea Bass

Pan seared Chilean sea bass filet, crusted with sesame seeds.

Served with a shrimp, mushroom, and cherry tomato sauté over

lemon pepper couscous with a honey soy broth.

$28

Wild Boar Osso Bucco

Cross cut shank of wild boar; braised in red wine, tomato and a veal demi-glace.

Served with a sweet potato puree and a medley of green beans, baby carrots and asparagus.

$26

Seafood Crepe

A blend of lump crab meat, scallops, shrimp, lobster, garlic, basil and smoked Gouda

wrapped in a sun dried tomato crepe. Finished in the oven and served with quinoa,

sautéed Swiss chard, and a roasted shallot and bourbon cream.

$24

 Desserts

Chef J makes all desserts served in the Kenmore Inn Dining Room. The dessert menu changes daily. Please ask your server for today’s offerings.