Kenny's Wood Fired Grill Menu

Caramelized onions simmered in a combination of beef stock, chicken stock and red wine. Then topped with a large crouton and melted Gruyere cheese.

8 Brie balls panko crusted and fried. Served with raspberry chipotle sauce for dipping.

Five fried shrimp served with Thai Dynamite sauce.

6 seared rare pieces of tuna placed on a triangle shaped fried wonton. Served with sweet soy sauce and wasabi aioli.

6 oz portion of fresh salmon that has been hot smoked over hickory (cooked), then chilled. Served with Lavash bread and caper dill aioli.

5 bite sized pieces of beef tenderloin (cooked to medium), served on a thin piece of lightly toasted French bread. Served with béarnaise sauce and port wine demi-glace.

8 fresh gulf oysters cooked on the wood grill, basted with butter, topped with parmesan cheese and a drizzle of lemon butter. **Can also do Oysters Rockefeller (adds creamed spinach and bacon) **

3 very large shrimp dipped in Shiner Bock beer, breaded with coconut and lightly fried. Sweet Thai chili, wasabi aioli, and orange marmalade all served on the side for dipping.

One 8 oz. traditional Maryland style with Old Bay seasoning very little breadcrumb and all jumbo lump crabmeat. They are broiled, and served with remoulade, wasabi aioli and béarnaise sauce on the side.

Romaine lettuce topped with traditional Caesar dressing (no eggs), shaved Parmesan cheese and polenta croutons. Can be served with anchovies upon request.

Whole baby iceberg head topped with tomato, red onion, two strips of smoked bacon, and blue cheese dressing

Mixed baby greens with chopped grilled chicken, grape tomatoes, blue cheese crumbles, chopped egg, 2 strips of bacon, garlic bread croutons, and avocado. Served with honey mustard and warm bacon vinaigrette dressings.

Mixed baby greens tossed with cucumbers, mango, avocado, sliced grape tomatoes, chopped red onions, carrots, toasted cashews and finished with sesame ginger vinaigrette. Garnished with fried wonton strips, and seared rare tuna slices. **Tuna can be cooked more upon request.

Half pound all beef patty. Served on a fresh toasted bun. Melted aged white cheddar, smoked bacon, mayo, romaine lettuce, tomato, onion and pickles.

Half pound all beef patty, served on a fresh toasted bun. Topped with sauteed mushrooms, brie fondue, truffle mayo, lettuce, tomato and onion.

Grilled to order with sliced tenderloin served on a fresh toasted hoagie roll. Topped with sautéed onions, port demi-glace and horseradish sauce. Served with Brie fondue on the side. This is a knife and fork kind of sandwich!

Wood grilled chicken smeared with goat cheese and topped with a lemon butter sauce of mushrooms, artichoke hearts, sun dried tomatoes, toasted walnuts, and sliced grape tomatoes. Served with basil pesto on the side.

10 oz short rib that has been braised in the oven for 5 hours in red wine, salt, pepper, garlic, thyme and rosemary. Served with Tabasco fried onion strings, port wine demi glace and a side of horseradish sauce.

Nine pork spareribs trimmed and cut St. Louis style. Smoked over hickory and slow cooked for 5 hours. Finished on the grill with our homemade BBQ sauce (slightly spicy, sweet and tangy).

16 oz double cut, bone-in pork chop that has been brined for 3 days with kosher salt, black pepper and thyme, then slow roasted and finished on the grill.

Center cut 16 oz topped with truffle butter and port wine demi glace

16 oz topped with sautéed garlic mushrooms. Served with horseradish sauce on the side.

8 oz center cut filet, wood grilled, topped with a compound butter made with smoked bacon, toasted walnuts and bleu cheese. Also served with a port demi glace.

6 oz of fresh redfish panko crusted, and then fried. Served on a fresh toasted bun with caper dill aioli sauce, lettuce, tomato, onion and pickle.

8 grilled shrimp tossed with garlic parmesan cream, fettuccini noodles, artichoke, mushroom, spinach and roasted peppers.

Grilled North Atlantic farm-raised salmon (when we can get fresh wild, we serve wild), topped with a slightly sweet miso glaze and then finished in the broiler. Ginger sake butter sauce is on the side.

Ahi tuna with blackened spice grilled rare, sliced into a triangle shape and shingled. Served with wasabi paste, pickled ginger and ponzu all for dipping. **Tuna can be cooked more upon request.

Cajun seasoned redfish, wood grilled and topped with 3 shrimp (also Cajun seasoned), 3 oz crabmeat, creamed spinach and béarnaise sauce.

8 oz Sea Bass, pan seared with a sundried tomato pesto crust on a basil butter sauce.

Traditional potato baked fresh everyday, dressed with your choice of toppings

Traditional elbow macaroni noodles simmered in a sauce of smoked Gouda, herbs and cure 81 ham. Drizzled with white truffle oil. **Ham is cooked in the sauce, so removing it will not make it vegetarian

Grated potatoes mixed with smoked bacon, colby jack cheese and sautéed red onions. Formed into mini cakes and fried then served with a lemon dill sour cream. (Two to an order)

Made with chopped spinach, heavy cream and lots of Parmesan.

Shoestring French fries cooked in seasoned oil, served with ketchup on the side.

Lightly grilled and topped with balsamic vinaigrette.

Flash fried and then sautéed with sesame ginger vinaigrette

Romaine lettuce topped with traditional Caesar dressing (no eggs), shaved Parmesan cheese and polenta croutons. Can be served with anchovies upon request.

Baby greens with sliced cucumber, grape tomatoes, carrots and parmesan croutons. Choice of dressing.

Traditional vanilla creme, caramelized sugar.

Cinnamon croissant bread, Makers Mark Bourbon sauce, Henry's vanilla bean ice cream

Caramelized onions simmered in a combination of beef stock, chicken stock and red wine. Then topped with a large crouton and melted Gruyere cheese.

6 seared rare pieces of tuna placed on a triangle shaped fried wonton. Served with sweet soy sauce and wasabi aioli.

6 oz portion of fresh salmon that has been hot smoked over hickory (cooked), then chilled. Served with Lavash bread and caper dill aioli.

5 bite sized pieces of beef tenderloin (cooked to medium), served on a thin piece of lightly toasted French bread. Served with béarnaise sauce and port wine demi-glace.

Romaine lettuce topped with traditional Caesar dressing (no eggs), shaved Parmesan cheese and polenta croutons. Can be served with anchovies upon request.

Mixed baby greens with chopped grilled chicken, grape tomatoes, blue cheese crumbles, chopped egg, 2 strips of bacon, garlic bread croutons, and avocado. Served with honey mustard and warm bacon vinaigrette dressings.

Mixed baby greens tossed with cucumbers, mango, avocado, sliced grape tomatoes, chopped red onions, carrots, toasted cashews and finished with sesame ginger vinaigrette. Garnished with fried wonton strips, and seared rare tuna slices. **Tuna can be cooked more upon request.

Wood grilled miso glazed salmon on top of mixed baby greens, goat cheese, tomato, red onion, toasted walnuts, two strips of smoked bacon and balsamic vinaigrette.

Southern fried chicken breast served on a fresh toasted bun. Dressed with shredded lettuce, red onion, pickles and remoulade.

Five hour braised short rib meat served on sourdough bread with melted white cheddar and smoked provolone, roasted peppers, sautéed onions and mushrooms. Au jus and horseradish sauce are served on the side.

6 oz of fresh redfish panko crusted, and then fried. Served on a fresh toasted bun with caper dill aioli sauce, lettuce, tomato, onion and pickle.

Half pound all beef patty, served on a fresh toasted bun. Topped with sauteed mushrooms, brie fondue, truffle mayo, lettuce, tomato and onion.

Half pound all beef patty. Served on a fresh toasted bun. Melted aged white cheddar, smoked bacon, mayo, romaine lettuce, tomato, onion and pickles.

Grilled to order with sliced tenderloin served on a fresh toasted hoagie roll. Topped with sautéed onions, port demi-glace and horseradish sauce. Served with Brie fondue on the side. This is a knife and fork kind of sandwich!

Wood grilled chicken smeared with goat cheese and topped with a lemon butter sauce of mushrooms, artichoke hearts, sun dried tomatoes, toasted walnuts, and sliced grape tomatoes. Served with basil pesto on the side.

Five pork spareribs trimmed and cut St. Louis style. Smoked over hickory and slow cooked for 5 hours. Finished on the grill with our homemade BBQ sauce (slightly spicy, sweet and tangy).

Ahi tuna with blackened spice grilled rare, sliced into a triangle shape and shingled. Served with wasabi paste, pickled ginger and ponzu all for dipping. **Tuna can be cooked more upon request.

Grilled North Atlantic farm-raised salmon (when we can get fresh wild, we serve wild), topped with a slightly sweet miso glaze and then finished in the broiler. Ginger sake butter sauce is on the side.

One 8 oz. traditional Maryland style with Old Bay seasoning very little breadcrumb and all jumbo lump crabmeat. They are broiled, and served with remoulade, wasabi aioli and béarnaise sauce on the side.

6 oz center cut filet, wood grilled, topped with a compound butter made with smoked bacon, toasted walnuts and bleu cheese. Also served with a port demi glace.

Flash fried and then sautéed with sesame ginger vinaigrette.

Lightly grilled and topped with balsamic vinaigrette.

Made with chopped spinach, heavy cream and lots of Parmesan.

Shoestring French fries cooked in seasoned oil, served with ketchup on the side.

Grated potatoes mixed with smoked bacon, colby jack cheese and sautéed red onions. Formed into mini cakes and fried then served with a lemon dill sour cream. (Two to an order)

Traditional elbow macaroni noodles simmered in a sauce of smoked Gouda, herbs and cure 81 ham. Drizzled with white truffle oil. **Ham is cooked in the sauce, so removing it will not make it vegetarian

Texas toast dipped in heavy cream and Grand Marnier. Served with a strawberry, orange, and 2 strips of bacon. Dusted with powdered sugar, and served with syrup on the side

Served on toasted brioche bread, with your choice of protein and two poached eggs. Topped with béarnaise and two asparagus spears.

Half pound wood grilled burger topped with a fried egg, smoked bacon, American cheese, and béarnaise.

5oz of short rib, served on a bed of our truffle Colby jack grits with sautéed spinach. Finished off with 2 fried eggs, béarnaise sauce and demi-glace.

A Belgian waffle served with two fried chicken breasts, and two strips of bacon. Served with syrup and toasted walnut butter on the side

6 oz of tenderloin that is breaded and fried. Served with cream gravy, 2 strips of bacon and 2 fried eggs.