Kennedy's

With ponzu dipping sauce

Sweet caramelized onion and mango chutney filling, finished with green apple and aged modena balsamic glaze

With garlic, parmesan, and italian oregano

With homemade blue cheese dressing

With white onions, melted gruyere and aged parmesan

Farmed beet and mesclun goat cheese salad with freshly-ground walnut pesto

With balsamic vinaigrette and topped with crumbled blue cheese

With 20-month-matured parmigiano-reggiano & garlic croutons

With gruyere cheese served au jus

With melted swiss

With sliced pork, ham, cheese and pickles

Sundried cranberries and apples

With sweet plum tomatoes and shaved parmesan

With sweet sausage, broccolI rabe, and parmesan

Free range half-chicken with rosemary jus

Chili-accented sriracha beurre blanc, accompanied by a chorizo and shrimp risotto

Served with braised red cabbage and pomegranate sauce

With a mustard chive sauce

With garlic, parmesan, and italian oregano

With a duo of mango puree & sweet chilI sauce

Sweet caramelized onion and mango chutney filling, finished with green apple and aged modena balsamic glaze

Shallots, white wine, and flat-leafed parsley

Accompanied by a chorizo and shrimp risotto

With roasted corn salsa & lemon buerre blanc, topped with micro greens

With ginger-lime-soy wasabi, and homemade potato crisps

With white onions, melted gruyere, and aged parmesan

With freshly-ground walnut pesto

With balsamic vinaigrette and topped with crumbled blue cheese

With 20-month-matured parmigiano-reggiano & garlic croutons

With plum tomatoes and shaved parmesan

With sweet sausage, broccolI rabe, and parmesan

With a selection of mussels, scallops, shrimp, and little neck clams in white wine and garlic

With yukon potato mash and rosemary jus

Served with braised red cabbage and pomegranate sauce

Black currant sauce, and sweet potato mash

With melted mozzarella

With a white wine dill sauce

With tomato & black olive tapenade

Melted gruyere, red wine & mushroom gravy