Soup and Salad

Crab Bisque
A Kenmore Inn favorite,
jumbo lump crab meat in a cream based with a hint of sherry
$6

Soup Du Jour
A Chef J creation, ask your server for details
Market Price

Lewis Street Chopped Salad
Six tiers featuring smoked salmon, spinach, quinoa, pumpkin seed granola, fresh corn
and marinated tomatoes served with a pesto buttermilk dressing
$11

Seedless Watermelon and Feta Salad
Sliced watermelon topped with spring mix and feta cheese
served with a serrano vinaigrette
$8

Kenmore Salad
A mixture of Belgian endive and field greens, topped with a medley of supreme citrus, marinated tomato, avocado, and roasted bell peppers served with a maple chipotle dressing
$8

Appetizers

Crab Tower
A triple delight of mango, avocado and jumbo lump crab
served with a melon sauce
$12

Cocoa Scallops
Three jumbo scallops dusted with dutch cocoa, pan seared and served with a Thai peanut sauce
$8

Kenmore Short Ribs
Beef short ribs braised in stock and wine then coated with Chef J’s Asian orange BBQ sauce
$9

Foie Gras Ganache
A French delicacy
A blend of goose liver, cream and spices formed in a mold and baked. Unmolded and served cold over a bed of spinach with a balsamic port reduction, accompanied with crostini
$10

Wild Mushroom and Double Cooked Polenta
Grilled roasted red bell pepper and basil polenta
served with a mix of button, shitake and oyster mushrooms cooked in an ancho crème sauce,
topped with diced tomato, avocado, and parmesan cheese
$7

Entrees

Chicken Roulade
Breast of chicken stuffed with a savory mixture of red bell pepper, spinach and smoked gouda with a
roasted shallot cream sauce. Scalloped potatoes and a medley of baby vegetables complete this dish.
$15

Pork Tenderloin a la Lucca
Applewood smoked pork tenderloin wrapped in fresh sage and prosciutto with an apple cider beurre blanc.
Served with herbed gnocchi ,baby carrots and sautéed spinach.
$17

Grilled Filet
A 9 ounce beef tenderloin grilled to your specification, topped with a cabernet foie gras sauce. The filet is served with rosemary roasted red potatoes, baby carrots and sautéed spinach.
$28

Venison Medallions
Two four ounce medallions of farm raised venison strip loin grilled and topped with a pumpkin seed cilantro pesto. Served with scalloped potatoes, sautéed Swiss chard and wild mushroom ragout.
$32

Lavender and Green Tea Scented Ahi Tuna
An 8 ounce ahi tuna steak rubbed with lavender and green tea, pan seared and cooked to medium rare,
topped with a mango red onion chutney. Served with quinoa,
sautéed baby vegetables and a carrot ginger coulee.
$26

Seafood Crepe
A blend of lump crab meat, scallops, shrimp, lobster, garlic, basil and smoked gouda wrapped in a Florentine crepe. Finished in the oven and served with quinoa, sautéed Swiss chard,
and a roasted shallot and bourbon cream.
$24

Lobster and Gnocchi
A blend of lobster, shitake mushrooms, tomato, spinach, basil, gulf shrimp, pine nuts and gorgonzola cheese, in a Jack Daniel cream sauce. Served over potato gnocchi.
$20

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.