The Kenmore Inn

Summer 2008 Menu Appetizers
Baked Brie A Kenmore Inn Classic Four ounces of French Brie simmered in basil garlic butter; served with crusty French bread. $10 Wild Mushroom and Double Cooked Polenta Grilled basil and red pepper polenta, topped with a sauté of cremini, button and oyster mushrooms in an ancho cream sauce, finished with tomatoes, avocado, parmesan cheese and parsley $9 Sautéed Little Neck Clams Three-quarters of a pound of little neck clams sautéed in garlic, parsley, white wine and finished with butter. $10 Pairs well with the Graham Beck Brut Sparkling Wine Island Chicken Skewers Two skewers of island marinated chicken breast, pineapple, red and green bell pepper and red onion, grilled and served with a mango red pepper sauce. $10 Macho Nachos Corn tortilla chips smothered with pulled pork and jack and cheddar cheese; topped with diced tomatoes, grilled onions, jalapenos and diced avocado, and served with a chaser of sour cream and salsa. $11 Crab and Shrimp Dumplings Steamed wonton filled with a mixture of lump crabmeat, diced shrimp, onion, garlic and spices, and served with teriyaki sauce. 4 dumplings $8 6 dumplings $12 Pairs well with the Dr. Loosen “Dr. L” Riesling Blackened Ahi First we take a tuna loin, blackened and seared rare. We chill it and then slice it and serve it as our fare. Add a little jicama slaw slathered with sweet soy, dot it with garlic aioli for you to enjoy! $13

Soups and Salads
Lobster Bisque A Kenmore favorite. The chef’s own lobster broth mixed with lobster meat and diced tomato garnished with fresh herbs Cup $6 Bowl $9 Pairs well with the Catena Chardonnay (sold by the glass or bottle) Cold Summer Melon Soup Pureed honeydew melon with lemon zest, mint, and apple juice, topped with a dollop of vanilla yogurt Cup $4 Bowl $7 The Kenmore House Salad A mixture of field greens, tomato, cucumber, red onion and carrot with your choice of dressing: bacon gorgonzola, pesto buttermilk, ranch, or balsamic vinaigrette. $5 House Caesar Romaine tossed with Caesar dressing garnished with parmesan cheese and croutons $6 Steak and Bleu Cheese Salad Grilled marinated beef tips atop a salad of field greens, gorgonzola, marinated mushrooms, tri bell pepper, tomato and onion. Served with our bacon gorgonzola dressing. $13 Lewis Street Chopped Salad A layered salad consisting of chopped smoked salmon, Israeli cous cous, fresh arugula, pumpkin seed granola, sweet corn and marinated tomato; served with our pesto buttermilk dressing. Small Bowl $9 Large Bowl $13 Cyprus Salad Grilled hallioumi cheese on a bed of baby spinach and mixed field greens tossed in a citrus vinaigrette. Garnished with roasted red bell pepper, black olives, orange segments, and red onion confit. $10 Grilled Watermelon Salad Slices of seedless watermelon grilled and layered with mixed field greens and feta cheese tossed with a chipotle maple vinaigrette. $7

Light Fare
All light fare sandwiches served with hand cut French fries Angus Burger Create Your Own Start with an 8 ounce Angus burger, grilled to order, served on a Kaiser roll with lettuce, tomato and onion $9 Add Swiss, cheddar or bleu cheese for $1.50 Add bacon $1.50 Crab Cake Sandwich 4 ounce lump crab cake pan fried or broiled, served on a Kaiser roll with lettuce, tomato, onion and Cajun tartar sauce $13 Grilled Chicken Sandwich Marinated grilled chicken breast topped with sautéed mushrooms, bacon, Swiss cheese, served on a Kaiser roll with lettuce, tomato, onion;. $9 Killer Kate Sandwich Layers of sliced ham, turkey, and bacon all topped with cheddar and Swiss cheese on white bread, dipped in an egg and milk batter and lightly fried. $9 Steak and Portabella Sandwich Grill four ounce fillet medallion topped with a grilled portabella mushroom, gorgonzola cheese, field greens, and chipotle mayo; served on foccia bread. $14 Pairs well with the Casa Lapostolle, Cuvee Alexandre Cabernet Sauvignon Pork Carnitas Southwestern rubbed smoked pork shoulder topped with Gouda cheese, Pico de Gallo, spring mix, diced avocado and chipotle mayo, and wrapped in a flour tortilla. $8

Pastas and Sautés
Shrimp and Scallop Sauté Pan seared shrimp and scallops tossed in a red bell pepper and basil sauce. Served over potato gnocchi $18 Sweet Fennel Sausage and Chicken Sauté Sweet fennel sausage sautéed with a chicken leg and thigh, garlic, cilantro, lemon juice, white wine, pepperoncini peppers finished with butter. Served over herbed rice pilaf. $16 Pairs well with the Martin Codax Albarino Mediterranean Chicken Pasta Marinated grilled chicken breast topped with a Mediterranean salsa consisting of artichoke hearts, black olives, tomato and feta cheese; served over penne pasta in a light cream sauce. $15 Pairs well with the Borgo del Vassali Pinot Grigio Rob’s Mac and Cheese A Kenmore twist on traditional mac and cheese, a smoked Gouda and fontina cheese sauce over capellinni pasta, topped with sautéed andouille sausage and crawfish tail meat, and garnished with fresh cilantro, diced tri bell peppers and tomato. $16

Entrees
All Entrees served with vegetable medley of the day Crab Cakes Two 4 ounce lump crab cakes, pan fried or broiled, served with horseradish mashed potato and topped with fresh Pico de Gallo. $26 Pairs well with the Tegernseerhof Rose Zweigelt Blackened Salmon An 8ounce fresh salmon fillet, rubbed with house blackened spice and pan seared; served over lemon pepper cous cous and topped with crawfish salsa finished with lobster sauce. $20

Fire Roasted Pork with Rhubarb Sauce An eight ounce pork tenderloin marinated in citrus and chiles. Grilled to order. Served with ancho spoon bread. Finished with rhubarb sauce. $18 Sesame Encrusted Chilean Sea Bass Sea bass fillet encrusted in sesame seeds, pan seared, served over lemon pepper cous cous; topped with sautéed shrimp, finished with a soy honey broth. $28 Filet Mignon Ten ounce CAB tenderloin, grilled to order, served over horseradish mashed potato and topped with Chef J’s veal demi glace. $32 Savannah Style Beef Tournados Two three-ounce tournados of beef, pan seared and topped with a portabella mushroom sauce. Accompanied by horseradish mashed potatoes. $22 Porcini Encrusted Rib Eye 12 ounce rib eye steak encrusted in dried porcini mushrooms, pan sear and oven finished, served over horse radish mashed potato, topped with gorgonzola butter. $24 Pairs well with the Flora Springs Merlot Grilled Lamb Tenderloins Three lamb tenderloins rubbed in chile and cumin, grilled to order, topped with papaya salsa. Served with ancho spoon bread. Finished with a black bean andouille sauce. $19 Pairs well with the West Cape Howe Shiraz Chef J’s Cioppino Sautéed shrimp, scallops, little neck clams and tuna in a light tomato, wine, garlic and fennel broth. Served with crusty bread. (No vegetable with this dish) $24 Pairs well with the Varaldo Fantasia 4.20 Nebbiolo Blend Green Tea and Lavender Scented Ahi Tuna Six ounce tuna steak rubbed with lavender and green tea. Pan seared to mid rare. Topped with a red onion mango chutney. Served with quinoa and ginger carrot coulis. $25 Pairs well with the Sonoma Cutrer Russian River Ranches Chardonnay