Speciality Dinners

Enjoy a five course plated dinner in the Main Dining Room on the first Wednesday of every month seating at 7:30 pm. With pairing expertise, our Executive Chef creates each dish working directly with our local beer and wine vendors.

Build Your Own Bordeaux

Kenmore Inn Presents

Build Your Own Bordeaux with Trinchero Winery

Roasted Pheasant, Mache Lambs, Rosemary vinaigrette, Burst Blackberries

~Trinchero Petit Verdot

Brisket ravioli, Sauce espagnole

~Trinchero Cabernet Sauvignon

Poussin filled with celery, carrot, onion, parsnip and potato, poussin jus

~Trinchero Cabernet Franc

Thyme crusted & roasted pork loin, creamer potato

~Trinchero, Merlot

Farmer cheese, Spicy bacon jam

~Trinchero Meritage

**only $55 per person plus tax and gratuity

ALSO !! ON APRIL 1ST, WE WELCOME THE QUINTESSA FAMILY TO THE KENMORE INN

~featuring high end wines from the West Coast, This is a High End Wine Dinner and the cost is $75 per person, plus tax and gratuity.

These are one of a kind, hard to find wines.. menu to follow.

Reservations are required, please call (540)371-7622 for additional information.

 

Past Wine Dinners

October 2nd, 2013 : The Hunt for Red October

  • Alligator Beignet with Plum Sauce
  • Cassoulet
  • Venison with Stone Fruit
  • Rabbit Leg filled with Crimini Mushrooms and Figs
  • Truffle Panna Cotta with Thyme Biscotti

September 4th, 2013: From Farm to Table

        • Salad of Caramelized Butternut Squash, Saut√©ed Golden Delicious Apples, Butter Lettuce and a Roasted Apple Vinaigrette
        • Mushroom, local greens, and Fontiago Potato Gratin with Pan Seared Rockfish
        • Collard Wrapped Pork Belly with Fig Glace
        • Turnip and Cauliflower Puree with Pan Seared Duck Breast and a Raspberry Jus
        • Basil Ice Cream, Cinnamon Donut with a Candied Beet Chip

August 7th, 2013: Seafood

            • Salad of Micro Mint, Herbs and Mache Lambs with Poached Langoustine, Pickled Green Tomatoes and Meyer Lemon Vinaigrette
            • Shingled Seared Diver Scallop with Pork Belly and Fresh Local Peaches
            • Little Neck Clam, Leek and Shiitake Tortellini Served with a Seafood Broth
            • Cube of Bluefin Tuna, Seared and served over an Arugula Salad and a Sunny Side Up Quail Egg
            • Ginger Ice Cream with Candied Ginger Glace

June 29th, 2013: Lebanese Wine Dinner

                • Salad of Mint, Micro Herbs and Greens, Olives, Tomato with Cucumber Vinaigrette
                • Sayadieh: Traditional Lebanese Dish of Fish and Rice. Sea Bass with Wild Rice, Pine Nuts, Toasted Almonds, Parsley
                • Ground Wagyu Beef & Rice Filled Cabbage Leaves, Rolled and Grilled with a tomato Broth
                • Lamb Shank with Barley-Lentil Sautee, Grilled Zucchini, Eggplant and Squash
                • Ackawi Ice Cream with Pomegranate Glace and Seeds