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Kenmore Inn
Fresh pasta daily.
Our seasonal offerings
Coriander-lime crusted with cumin butter sauce served with haricot vert & jalapeno polenta
Encrusted with dried apple & cinnamon, served with mascarpone risotto & asparagus.
With bacon-mascarpone polenta & haricot vert.
Diver scallops pan-seared & layered with english pea puree, carrot fettuccini & morel mushroom broth.
Pan-seared, served over onion confit, roasted fingerling potatoes, wild mushrooms & haricot vert, with a cabernet demi-glace.
Jumbo lump crab meat blended with white wine & creamy cheese, topped with gruyere, then baked. Served with baguette.
Mixed greens, sauteed shiitake mMushrooms and asparagus with lemon thyme vinaigrette.
Baby red romaine tossed in caesar dressing, served over grilled baguette topped with melted grana padano.
Mixed greens, grape tomatoes, bacon lardon, fresh avocado, scallion, hard-boiled egg & crumbled maytag bleu cheese, with a side of roasted tomato vinaigrette.
Crowned with baguette & gruyere.
With garlic chili pepper agave nectar.
Seasonal fish, soft corn tortilla, roasted tomato salsa, cilantro-lime creme
With sliced charcuterie, inn-made bread and butter pickles, whole grain mustard with toasted baguette points.
Basil english pea puree, sauteed mushrooms & shrimp with fresh mozzarella on a 4" flatbread. Side salad of mixed greens, tomatoes & cucumbers tossed in champagne vinaigrette.
Grilled filet of beef marinated in thai spices, with wild rice
Grilled chicken breast topped with boston lettuce, slow-roasted tomatoes, fresh avocado & smoked bacon aioli, with duck fat frites.
Grilled, served with onion mayonnaise, duck fat frites & your choice of cheese.
Two poached eggs, virginia country ham, country biscuit topped with hollandaise. Served with duck confit hash and fresh fruit
Three-egg omelet with fresh asparagus and jumbo lump crab meat with fresh berries and sauteed haricot vert
Our oven roasted citrus turkey breast, avocado, tomato, lettuce, onion mayonnaise on italian bread with inn-made chips
Lime buttered shrimp served over gruyere grits and sauteed spinach
Jumbo lump crab cake served over potato latke, haricot vert. Topped with sunny side up egg and finished with sauce hollandaise
Champagne vinaigrette with sauteed mushrooms, asparagus & goat cheese
Baby red romaine lettuce, grilled baguette, shaved grana padano, caesar dressing
Basil english pea puree, sauteed mushrooms & shrimp with fresh mozzarella on a 4" flatbread. Side salad of mixed greems, tomatoes & cucumbers tossed in champagne vinaigrette
Bacon battered shrimp tempura served with red pepper agave nectar
Menu for Kenmore Inn provided by Allmenus.com
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