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LUNCH
Tuesday - Saturday, 11:30am – 3:00pm
SOUPS & SALADS
Alsatian Onion Soup -- 9
White Onions, Melted Gruyère, Aged Parmesan
Soup du Jour — MP
Changes Daily
Beet and Goat Cheese Salad —12
Locally-Farmed Beets, Mesclun, Candied Walnuts, Goat Cheese, dressed with Balsamic Vinaigrette
Green Apple and Spinach Salad — 12
Green Apple, Spinach, Candied Walnut, Crumbled Blue Cheese, dressed with Balsamic Vinaigrette
Add Chicken ($4), Shimp ($7), or Salmon ($8)
Caesar Salad — 12
Aged Parmigiano-Reggiano and Garlic Croutons
Add Chicken ($4), Shimp ($7), or Salmon ($8)
APPETIZERS
Jumbo Lump Crab Cake — 16
Lemon Buerre Blanc, topped with Micro Greens
Thai Lemongrass Chicken Dumplings — 10
Ponzu Dipping Sauce
Baked Brie — 10
Sweet Caramelized Onion and Mango Filling, finished with Green Apple and Aged Modena Balsamic Glaze
Baked Littleneck Clams — 14
Garlic, Parmesan, and Italian Oregano
Chicken Wings — 9
Homemade Blue Cheese Dressing
Prince Edward Island Mussels — 14
Shallots, White Wine and Flat Leafed Parsley
Jumbo Shrimp Cocktail — 15
Cocktail Sauce, Lemon
PASTAS
Rigatoni Pomodoro — 12
Sweet Plum Tomatoes and Shaved Parmesan
Puglian-Style Orecchiette — 14
Sweet Sausage, Broccoli Rabe, and Parmesan
Pan Seared Sea Scallops — 18
Citrus Beurre Blanc, Chorizo and Shrimp Risotto
SANDWICHES
Wrap of the Day — 12
Changes Daily
French Dip — 15
Gruyere Cheese, au jus
Corned Beef Reuben — 14
Melted Swiss Cheese
Choice of add ons at $1 each: Cheddar, Mozzarella, Provolone, Gruyère, Blue Cheese, Bacon, Sautéed Onions, and
/
or Mushrooms
Kennedy’s Classic Ground Sirloin Burger — 12
Choice of add ons at $1 each: Cheddar, Mozzarella, Provolone, Gruyère, Blue Cheese, Bacon, Sautéed Onions, and
/
or Mushrooms
Tuna Salad Sandwich — 14
Sun-Dried Cranberries and Apples on Rye Toast
ENTREES
Free Range Half Chicken — 15
Oven-Roasted and Honey-Brined, with Rosemary Jus
Sliced Pork Tenderloin — 16
Braised Red Cabbage and Pomegranate Sauce
Pan Seared Scottish Salmon — 20
Dill Sauce
Oriental-Style Honey Glazed Ribs — 26
French Fries and Coleslaw
* All Entrées are served with your choice of potato and vegetable of the day *
Lunch — Served daily from 12 – 4 pm.
Clam Chowder — MP
Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.
Lobster Bisque — MP
Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.
Wood Fired Oysters — MP
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Pickled Pig's Feet — 7
Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.
Corned Beef Sandwich — 10
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Wild Turkey Club — 11
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Brisket Sandwich — 13
Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.
Bison Burger — 11
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.
Venison Burger — 13
Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.
Smoked Trout — 11
Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.
Grilled Mackerel — 12
Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.
Chicken Pot Pie — 11
Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.
Dinner — Served daily from 6 till close.
Wood Fired Oysters — MP
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Pork Ribs — 9
Six BBQ ribs smothered in Hunter’s secret marinade.
Artichoke & Spinach Dip — 8
Sour cream based. Served with eight pieces of toasted sourdough bread.
Mutton Stew — 13
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Wild Boar Shoulder — 15
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Whole Quails — 14
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Bison Prime Rib — 15
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
Roasted Rabbit — 14
Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.
Venison Loin — 16
8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Black Butter Salmon — 16
8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.
Grilled Lake Trout — 15
Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.
Lobster — MP
2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.
Drinks — Served all day.
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Classic Sazerac — 11
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Champagne Flip — 13
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Sherry Sangaree — 10
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Snake Oil — 11
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.