Lunch Menu

Spring 2008

 

 Introductions and Salads

 

Kent Manor Cream of Crab Soup

An Eastern Shore Tradition 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 Onion Vinaigrette

8

 

Seared Ginger Marinated Jumbo Shrimp

Mango Chutney, Lime Crème Friache, & Cilantro Oil

9

 

Buffalo Mozzarella & Plum Tomato Caprese

Aged Balsamic, Basil Oil, & Parmesan Crisp

9

12 with Grilled Chicken

 

Poached Bosc Pear & Arugula

Point Reyes Blue Cheese & Toasted Pine Nuts

Orange Blossom Honey Walnut Vinaigrette

9

15 with Jumbo Lump Crab

                                                                       

Fried Chesapeake Oysters

Micro Greens, Lemon Shallot Vinaigrette, & Roasted Leek Fondue

12

Sandwiches & Entrees

 

 

Florida Gulf Shrimp

Provolone Stuffed Tortellini, Spring Peas, & Prosciutto

 Tossed with a Light Roasted Garlic Cream & Oven Dried Tomatoes

16

 

Char Grilled Chicken Pot Pie

Spring Vegetables, Yukon Gold Potatoes, & Mascarpone Cheese

15

 

Manor House Crab Cake

Crawfish Béchamel & Dirty Rice

16

 

Orange Ginger Glazed Salmon

Grilled Figs, Cashews, & Red Quinoa

18

 

Grilled Chicken Salad

Tossed with Grapes & Pecans

Served with Toasted Artisan Style Raisin Bread

10

 

Grilled Flat Iron Stack

Roasted Portobello Mushrooms, Grilled Vidalia Onions, & Gorgonzola Blue Cheese

Served on a Sourdough Roll with Rosemary Scented Au Jus 

19

 

Cubano Style Pork Sandwich

Whole Grain Mustard, Muenster Cheese, & Kosher Dill Pickles

Served on Rosemary Ciabatta Bread

11

 

Black Forest Ham and Emmentaler Swiss Melt

Served on Herbed Focaccia with a Mission Fig Marmalade

10

 

 

All Sandwiches Served with Your Choice of Side

Homemade Old Bay Chips, Tuscan Cous Cous, Mascarpone Cheese Polenta,

Or Bacon Yukon Potato Salad

 

 

 

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, and Poached Pear Compote

9

 

 

Waffles and Syrup

Caramelized Spiced Bananas, White Chocolate Gelato, and English Walnuts

7

 

 

 Warm Callebaut Chocolate Cake

Sour Cherry Gelato and Sun Dried Cherry Compote

9

 

 

Grilled Triple Cream Brie

Warm Aged Balsamic Glazed Strawberries and Marcona almonds

7

 

 

Mango Ginger Crème Brulee

Coconut Foam and 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.