Fredericksburg Restaurant Week – Summer 2019

First Course Options

Melon Salad – GF, DF
Fresh Honeydew and Cantaloupe Melons with Crispy Pancetta and Picked Ginger Garnish

Strawberry Soup – GF, V

Chilled Strawberry Ginger Soup with a Mint Garnish

Summer Mixed Green Salad – GF, V

Mixed Greens Tossed in a Creamy Buttermilk Dressing with Tomato, Red Onion, Carrot, and Cucumber

Charcuterie and Cheese Plate

Chef’s Choice Charcuterie and Cheese with House-made Sauces and Pickles, Served with Warmed Baguette

ENTREE Options

Chicken Parmesan

Fettuccini Noodles in a Rich Tomato Sauce with Breaded Chicken Covered in Mozzarella and Parmesan Cheeses

Braised Beef Short Ribs

Slow Cooked Beef Short Rib Served with Haricot Vert and Potato Gratin, with Sauce Espagnole

Roasted Eggplant and Portabella – GF, DF, V

Grilled and Roasted Eggplant and Marinated Portabella Mushroom Steaks Served over a Creamy Polenta Topped with a Roasted Red Pepper White Wine Sauce

Shrimp & Grits – GF

Grilled Creole Spiced Shrimp with a Spicy Tomato Sauce Served over Cheesy Stone Ground Grits

Inn Burger

Cast Iron Seared Burger with Barbeque Bacon Jam, Cheddar or Swiss Cheese, Bibb Lettuce and Sliced Tomato, Served with a Side of Potato Chips

Dessert Options

Donut – V

A House-made Glazed Donut Filled with a House-made Strawberry Jam

Blackberry Crème Brule – GF, V

Blackberry and Mint Infused Crème Brule

Sorbet, GF, DF, V

Lemon Sorbet Topped with Fresh Berries

The Kenmore Inn supports local producers or seasonal and sustainable agriculture. Menu may change due to availability.

PLEASE NOTIFY YOUR SERVER IF YOU HAVE ANY FOOD ALLERGIES OR RESTRICTIONS.