Dinner Menu

Spring 2008

Introductions

Kent Manor Cream of Crab Soup

An Eastern Shore Favorite with a Touch of Sherry & Chervil Oil

7

Soup Du Jour

Our Daily Creation to Temp Your Palate

6

Salad of Baby Greens

Candied Pecans, Oven Dried Tomatoes, & our Vidalia OnionVinaigrette

8

Buffalo Mozzarella & Plum Tomato Caprese

Aged Balsamic, Basil Oil, & Parmesan Crisp

9

Poached Bosc Pear & Arugula

Point Reyes Blue Cheese & Toasted Pine Nuts

Orange Blossom Honey Walnut Vinaigrette

9

Fried Chesapeake Oysters

Pancetta, Salsify, & Roasted Red Pepper Vinaigrette

11

Grilled Chicken & Artichoke Ravioli

Charred Tomato Cream & White Truffle Oil

10

Seared Ginger Marinated Jumbo Shrimp

Mango Chutney, Lime Crème Friache, & Cilantro Oil

9

English Spring Pea Risotto

Shaved Asiago & Tomato Powder

6

New Favorites

Orange Ginger Roasted Peking Duck

Grilled Figs, Toasted Cashews, & Red Quinoa

26

Cedar Grilled Atlantic Salmon

Citrus Bourbon Glaze & Toasted Wild Rice

Dijon Vinaigrette

25

Seared Flat Iron Steak

Grilled Shrimp & Crispy Polenta

Plum Tomato Relish & Chipotle Demi Glaze

25

White Marble Farms Pork Tenderloin

Grilled Georgia Peach Compote & Swiss Chard

Goat Cheese Grits

24

Pan Roasted Range Chicken Breast

Provolone Prosciutto Stuffed Tortellini, Spring Peas, & Roasted Garlic Cream

19

Chesapeake Rockfish En Papillote

White Anchovy Butter, Shiitake Mushrooms, & Melted Leeks

Tomato Caper Nage

27

Grilled Filet Mignon

Gorgonzola Gratinee & Celery Root Whipped Yukon Potatoes

Crispy Shallots & Cabernet Reduction

29

Applewood Bacon Wrapped Halibut

Forest Mushroom Risotto & Green Tomato Marmalade

30

Manor House Crab Cakes

Crawfish Béchamel & Dirty Rice

30

Finishing Touches

Root Beer Float

Homemade Root Beer, Madagascar Vanilla Bean Ice Cream, and Frangelica Whipped Cream

8

Pear Mousse Genoise

Hand Rolled White Chocolate Truffle, & Poached Pear Compote

9

Waffles and Syrup

Caramelized Spiced Bananas, White Chocolate Gelato, & English Walnuts

7

Warm Callebaut Chocolate Cake

Sour Cherry Gelato & Sun Dried Cherry Compote

9

Grilled Triple Cream Brie

Warm Aged Balsamic Glazed Strawberries & Marcona Almonds

7

Mango Ginger Crème Brulee

Coconut Foam & Macadamia Nut Brittle

8

On behalf of our Executive Chef, William Lackey and the owners, we thank you for visiting Historic Kent Manor Inn & Restaurant and we invite you back to try our champagne Sunday Brunch Buffet and future holiday events.

We can cater your special occasion, business meetings, wedding, and family reunions in our historic inn and our garden house.