Summer Dinner Menu
Appetizers
Coconut Shrimp - 15
Deep fried coconut battered shrimp, served with a sweet chili sauce
Crab Dip - 11/16
Creamy Crab dip with lump crab meat, served with Fried flour tortilla chips
Crab Cakes - 15
Seared Crab Cakes with a Dill Aioli
Kenmore Snack Board - 13/25
Chef's cheese and charcuterie selection, with house sauces and pickles, served with warmed baguette
Soups/Salads
Add Grilled chicken or Shrimp to the spinach or Mixed green salad for $5
Soup du Jour - 4/7
Ask your server about our soup of the day
Melon Salad - 7
Cantaloupe and Watermelon, topped with shaved fennel, sesame seed, and Fluer de Sel
Mixed Green Salad - 5/10
Mixed greens with roasted corn and spiced nuts, tossed in a cilantro lime vinaigrette
Spinach Salad - 7/12
Fresh Baby spinach tossed in a honey balsamic vinaigrette, topped with strawberries and toasted walnuts
Sandwiches
Served with choice of: Mixed Green Salad, Baby Roasted Potatoes or Potato Chips
Chicken salad - 12
Chicken salad with pecans and cranberries, served on white club bread with spinach
Inn Burger* - 14
Served with a Barbeque Bacon onion jam, with Bibb lettuce, and tomato on a brioche bun, with choice of cheddar, Colby jack, Gorgonzola, Swiss, or provolone cheese
Roasted veggie sandwich - 13
Roasted Eggplant, Squash, and roasted tomatoes served on Baguette with goat cheese and spinach
Entrees
Petit Filet* - 32
Cast iron seared filet served with Mash potatoes, asparagus, topped with Demi-Glace
Crab Cakes - 23
seared and served with a dill aioli, accompanied by Mash potatoes and seasonal vegetables
Salmon - 25
Pan seared salmon brushed with a soy honey glaze, served with Israeli Couscous and Seasonal vegetables
Roast chicken - 22
Free range chicken spiced and roasted, served with rice and asparagus, topped with a white wine pan sauce
Fresh Catch
Ask your server about our current seafood special
The Kenmore Inn supports local producers of seasonal and sustainable agriculture. Prices and menu items are subject to change based upon availability.
*consuming raw or uncooked meats increases your risk of food borne illness.
Summer Brunch Menu
Served Sundays from 11:00-2:30
Starters
Coconut Shrimp - 15
Shrimp battered with coconut served with a sweet chili dipping sauce
Crab Dip - 11/16
Creamy Crab dip with lump crab meat, served with tortilla chips
Virginia Crab Cakes - 15
Seared Crab Cakes with a Dill Aioli (2)
Melon Salad - 7
Cantaloupe and Watermelon, topped with shaved fennel, sesame seed, and Fleur de Sel
Spinach Salad - 7/12
Fresh Baby spinach tossed in a honey balsamic vinaigrette, topped with strawberries and toasted walnuts
Kenmore Snack Board - 13/25
Chef's cheese and charcuterie selection, with house sauces and pickles, served with warmed baguette
Soup du jour - 4/7
Ask your server about our soup of the day
Mixed Green Salad - 5/10
Mixed greens with roasted corn and spiced nuts, tossed in a cilantro lime vinaigrette
Sandwiches
Served with Yukon Gold and Sweet Potato Hash, Mixed Green Salad or Fruit Salad
Chicken salad - 12
Chicken salad with pecans and cranberries, served on white club bread with spinach
Inn Burger* - 14
Served with a Barbeque Bacon onion jam, with Bibb lettuce, and tomato on a brioche bun, with choice of cheddar, Colby jack, Gorgonzola, Swiss, or provolone cheese
Roasted veggie sandwich - 13
Roasted Eggplant, Squash, and roasted tomatoes served on Baguette with goat cheese and spinach
Oyster po boy - 15
Crispy fried oysters, served with sliced tomatoes, dill pickles and a spicy aioli on a toasted sub roll
Light Entrees
Served with Inn-House Potato Hash, Mixed Green Salad or Fruit Salad
French Toast Bread Pudding - 14
Bread pudding made with a French toast spiced custard, with apples and cranberries served with powdered sugar, syrup, and fresh berries
Omelet - 14
Spinach, Caramelized Onion, Swiss cheese, house made bacon
Pork Sausage Gravy - 14
Biscuits, Two Eggs Any Style
*Crab Cake Benedict - 17
Petite Crab Cakes, Poached Eggs and Hollandaise over Toasted Brioche
*Grilled Filet with Two Eggs Any Style - 19
With Sautéed Spinach and House-made Bacon Hollandaise
Menu items and prices are subject to change based on availability. The Kenmore Inn supports local producers of seasonal and sustainable agriculture. Prices and menu items are subject to change based upon availability.
*consuming raw or uncooked meats increases your risk of food borne illness.
Drink Menu
Signature Craft Cocktails
Smoke On The Water - 12
A new take on an old-fashioned made with local Isaac Bowman Bourbon and smoked with fresh rosemary. Inn made bitters infused with a selection of wonderful spices and maple syrup helps to elevate this classic cocktail. Finished with orange zest.
Meditation - 12
Cucumber and Basil infused Gin with fresh squeezed lime and a dash of sweetness.
Kenmore Mule - 12
A great summer time twist on a Moscow Mule. Made with lavender infused limoncello and Maine Root Ginger Brew.
Mucho Caliente - 10
A cocktail list is not complete without a spicy cocktail or TEQUILA. Silver tequila, fresh lime and agave nectar served over one large cube with cayenne and salt rim.
Tiki-Tiki-Tavi - 10
This cocktail will transport you to a Polynesian beach in the 1930’s. Aged Carrabin Rum with Macadamia Nut Liquor, pineapple juice and topped off with shaved smoked cinnamon.
Fredericksburg- 10
John J. Bowman voted “Best Bourbon In The World” in 2017 paired Grand Marnier, Benedictine and finished with an orange twist.
Nelson - 10
Inn made raspberry vodka and white wine infusion. Infused with strawberries, blueberries, pineapple, and cranberries.
The Rhoda - 12
Named after one of our very own wonderful employees. This frothy cocktail comes alive with local gin, honey, fresh lemon, egg white and the most important ingredient rose water. It all comes together to create a very unique cocktail.
White Wine
Chardonnay, Sea Sun 2017 - 9
California
A bold, semi dry chardonnay with hints of Oak, butter and Vanilla.
Pinot Grigio, Nals Margreid 2015 - 8
Alto Adige, Italy
80-year old vines root in nourishing clay soils, which go towards the making of wines with excellent acidity, length, strength and structure. A stimulating choice as an aperitif or with delicate, light dishes and mushrooms
Sauvignon Blanc, Wither Hills 2016 - 8
New Zealand
This Sauvignon Blanc exudes vibrant ripe citrus notes, crunchy greens and hints of tropical guava on the nose
Reisling, Dr. Heyden 2016 - 8
Germany
Effervescent with citrus notes. Dry with a sweet finish. Hints of green apple and a nice acidity
Red Wine
Pinot Noir, Schug 2015 - 9
Sonoma
Light to medium ruby red color. Nose of red fruit, violet and hints of cocoa. Fruit forward palate of strawberries, raspberries, and cherries
Saint Cosme Cotes du Rhone 2016 - 8
France
Medium bodied with blackberries, and dark cherry. Hints of mocha and cocoa with spices
Cabernet Sauvignon, Heritage 2015 - 9
Columbia Valley
Dark aromas of Marion berry, blueberry, baker’s chocolate and black licorice include mincemeat spice and jasmine
Malbec, La Flor 2016 - 8
Mendoza, Argentina
Royal purple, with bright red fruit aromas of cherry, strawberry, with some floral notes of violet and hints of vanilla from the oak aging. Vibrant and round, with pliable, ripe tannins
Red Blend, Renegade 2015 - 8
Pasa Robles
Lots of jammy black fruit on the nose - think blueberries, plums, currants with hints of eucalyptus and vanilla
Zinfandel, Cline 2016 - 9
Contra Costa County, CA
Lots of jammy black fruit on the nose - think blueberries, plums, currants with hints of eucalyptus and vanilla
Beer
Coors Light, Miller Lite, Michelob Ultra, Lion’s Head Pilsner (with puzzles on every bottle cap!), Samuel Adams Boston Lager, Bud Light - 4
O’Doul’s (NA), Heineken - 5
Midnight Brewing: Vernal Elixir; Seasonal Austin Coast Cider (GF), Green Man Porter, Elvis Juice Grapefruit IPA, Firestone Mind Haze IPA - 6
Funky Buddha Stickytreats Vanilla Blonde Ale - 7
Menu items and prices are subject to change based on availability.
Restaurant Hours
Sunday Brunch: 11:00-2:30
Mon - Tues: Closed
Wed: 5:30-9:00
Thurs - Sat: 5:30-10:00
Bar Hours
Wed - Sat: 4:30 - 11:00+