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Dinner Menu
Monday thru Saturday
5:30-9:30
Sunday 3:00-9:00
We ask that you please use the tavern for smoking.
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Entrees |
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| Porterhouse Steak 12 0z. Grilled to your liking with our sauteed Crimini mushrooms. Recommended Wine: Robert Mondavi Cabernet Sauvignon |
28. | |
| Filet Mignon Aged 8-oz. center-cut tenderloin served with Cabernet demi-glace and sauteed Crimini mushrooms. Recommended Wine: Kendall Jackson Zinfandel. |
26. | |
| Steak Diane 2 filet medallions sauteed with Crimini mushrooms, Brandy, Dijon mustard and cream. Recommended Wine: Chateau DeCandale. |
27. | |
| New Zealand Lamb, Baked Oysters Spring Lamb pan sautéed with fresh herbs, accompanied with 2 K.S.I. oysters Recommended Wine: Louis Jadot Beaujolais or Villadoria Barbera. |
29. | |
| Pan-sautéed Duck Maple Farm duck breast finished with mixed fresh berry sauce. Recommended Wine: B. V. Pinot Noir. |
22. | |
| Ginger and Soy Rubbed Pork Tenderloin On top of mashed sweet potato and spinach with a Balsamic ginger sauce. Recommended Wine: Sterling Pinot Noir |
22. | |
| Broiled Crabcakes Nothing but lump crab meat served with lobster sauce. Recommended Wine: San Giuseppe Pinot Grigio. |
23. | |
| Scallop & Shrimp St. Stephen Grape tomatoes, calamata olives, lemon butter, garlic, finished with chardonnay. Recommended Wine: Kenwood Sauvignon Blanc. |
20. | |
| Pecan Encrusted Salmon Pan seared filet of salmon finished with apricot glaze. Recommended Wine: Kenwood Sauvignon Blanc |
22. | |
| Veal Oscar Milk fed veal topped with jumbo lump crab meat, asparagus and sauce Bearnaise. Recommended Wine: Mouton Cadet White Bordeaux |
23. | |
| Breaded Stuffed Chicken Breast Sun-dried tomato, spinach and feta cheese with a raspberry sauce Recommended Wine: Louis Jadot Chardonnay |
20. | |
| Porcini Ravioli In a white wine sauce. Recommended Wine: Ruffino Orvieto Classico |
18. | |
| Garden Vegetable Ravioli with Sauce Marinara Recommended Wine: Montevini Zinfandel. |
18. | |
| Scallop and Crab Angel Hair Blackened scallops and crab over a bed of angel hair pasta with sauce Alfredo. Recommended Wine: Ladoucette Pouilly Fume. |
20. | |
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Appetizers |
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| Chef’s Appetizers du Jour | ~ | |
| Blackened Sea Scallops Pan seared sea scallops with kiwi lime sauce on a bed of micro greens |
10. | |
| Oysters K. S. I. Baked with bay shrimp spinach topped with Parmesan cheese. |
9. | |
| Steamed Clams In garlic and dry vermouth. |
8. | |
| Bruschetta 2 fresh basil and tomatoes with goat cheese, with 2 exotic mushrooms tapenade. |
7. | |
| Sautéed Exotic Mushrooms Crimini, shiitakes, portabella, sautéed in a brandy demi-glace, with asparagus in puff pastry. |
7. | |
| Shrimp La Jon Large shrimp stuffed with horseradish and wrapped in bacon, served with la maise sauce. |
9. | |
| Crabmeat Cocktail | 8. | |
| Shrimp Cocktail(5) | 9. | |
| Shiitake Tortillini In a garlic cream sauce. |
7. | |
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Salads |
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| Kennett Square Inn Salad Shrimp, avocado, asparagus, grilled tomato, over baby spinach |
9. | |
| Antipasto Salad Grilled shrimp, scallops, and crabmeat, baby lettuce tossed in citrus vinaigrette. |
10. | |
| Caesar Salad. | 6. | |
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Soups |
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| Cream of Mushroom | 3. | 4. |
| Soup du Jour | ~ | ~ |
| French Onion au Gratin | 5. | |
