Sample Menus

Hor d’oeuvre Options
  • Goat-Cheese and Cranberry Filled Endive; Chevre Goat Cheese, Dried Cranberries Piped into Fresh Endive
  • Mini Mushroom Tartlets
  • Arroncini; Risotto Rolled around Choice of Cheese (Bleu, Mozzarella, Cheddar, Fontina), Breaded and Deep Fried (flavored risotto available)
  • Ratatouille Tartlet
  • Mini Beef Wellington
  • Dijon Chicken Salad Served in a Miniature Pretzel Cup
  • Curry Crusted Chicken Brochettes
  • Inn Made Petite Jumbo Lump Crab Cakes, Served with Citrus Aioli
  • Grilled Scallop
  • Shrimp Cocktail Served with our Classic Bloody Mary Cocktail Sauce
  • Tuna Wontons Served with wasabi cream and soy reduction
Food Displays
  • Antipasto Platter; A selection of Cured, Imported Meats and Cheeses Served with Artichoke Hearts, Roasted Red Peppers, Olives and Marinated Mushrooms
  • International Cheese Display; A Gourmet Selection of International Cheeses Served with Fresh Grapes and Chutney and Served with Crackers and Fresh Baguette
  • Seasonal Fruit Display
  • Mustard Crusted Pork and Steak on Brioche toasted
  • Caprese Salad
First Course Selections
  • Pumpkin Soup
  • Potato Leek Soup
  • Tomato Basil Soup
  • Roasted Red Pepper Soup
  • House salad: Mixed Greens, Grape Tomatoes, Sliced Cucumber, Sliced Red Onion with Shallot Vinaigrette
  • Classic Caesar Salad
  • Classic Greek Salad
  • Mesculin Greens Salad served with Candied Pecans, Fresh Pears, Maytag Bleu Cheese drizzled with a Cinnamon Vinaigrette
  • Mixed Baby Field Green Salad Served with Julienne Asparagus, Chevre Goat Cheese, Toasted Walnut drizzled with a Champagne Vinaigrette
Entrée Selections
  • Beef Wellington, individually Hand Cut, and topped with Mushroom Duxelles baked in a Puff Pastry
  • Grilled Chicken Topped with Sundried Tomato Cream Served with Parmesan and Basil Risotto and Sautéed Baby Spinach
  • Jumbo Lump Crab Cakes made with fresh Pan Seared Jumbo Lump Crab Meat Served over a Citris Asparagus Risotto
  • Seared Ahi Tuna Brushed with Lime Wasabi Glaze, Served over Wasabi Mashed Potatoes with Julianne Carrots, Zucchini and Squash
  • Pan Seared Maple Leaf Farm Duck Breast served with Mascarpone Risotto and Sautéed Haricot Vert drizzled with a Fig Glaze
Dessert
  • Crème Brulee (flavors may include: Original, Berry, Cinnamon Cognac, Amaretto, Lavender)
  • Chocolate Mousse
  • New York Style Cheesecake
  • Pumpkin Cheesecake
  • Hershey’s Layer Cake
  • Strawberry Rhubarb Pie
  • Apple Pie
Children's Menu
  • Inn made Chicken Fingers
  • Cheeseburger/hamburger
  • Macaroni & Cheese
  • Fries

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