Menus
Kendall’s is the perfect place to linger, lounge, and celebrate. Join us for classic French fare, reinvigorated by local ingredients, or a specialty drink – all with a touch of “je ne sais quoi.”
- • Brunch
- • dinner
- • drinks
- • wine
- • happy hour
Appetizers
WEST COAST MUSSELS* 28.0
WHITE WINE, SHALLOT, GARLIC, LEMON, BUTTER, BAGUETTE
TOMATO AND BASIL CLAMS* 26.0
WHITE WINE TOMATO BROTH, BASIL, BAGUETTE
CAJUN SHRIMP 28.0
BLACK TIGER SHRIMP, ANDOUILLE SAUSAGE, PEPPERS, ONIONS, CAJUN TOMATO SAUCE, LEMON, BAGUETTE
SHRIMP COCKTAIL* 21.0
BLACK TIGER SHRIMP, LEMON, CUCUMBER, COCKTAIL SAUCE
TUNA TARTARE* 24.0
SPICY MAYO, PONZU, BLACK GARLIC, RADISH, CHIVE, FRESH FARM GREENS, CRISPY WONTON CHIPS
LOADED FRIES* 22.0
CRISPY FRENCH FRIES, MORNAY CHEESE SAUCE, BRAISED SHORT RIB, CARAMELIZED ONION, CHIVE, DIJONNAISE, KETCHUP
BALSAMIC GLAZED BRUSSELS 14.0
APRICOTS, LAURA CHENEL GOAT CHEESE
soup
FRENCH ONION SOUP 15.0
CARAMELIZED ONIONS, CRISPY FRENCH BREAD, MELTED GRUYÈRE
TOMATO BASIL SOUP 14.0
TOASTED BAGUETTE, BASIL OIL, HERBS, CRACKED BLACK PEPPER
salads
4 OZ STEAK +18 | 6OZ CHICKEN +11 | 4OZ SHRIMP +11 | 4OZ SALMON +14 | 2OZ ANCHOVY +6
CAESAR SALAD* 17.0
ROMAINE, SHAVED SHALLOTS, AGED PARMESAN, CAESAR DRESSING, PARMESAN CROUTONS
BEET SALAD 16.0
LOCAL SPRING GREENS MIX, ROASTED BEETS, CANDIED WALNUTS, GOAT CHEESE, BASIL OIL, BUTTERMILK DRESSING
STRAWBERRY AND GEM SALAD 16.0
LOCAL GEM LETTUCE, RADISH, CUCUMBER, CHERRY TOMATO, SHAVED CARROT, CITRUS HONEY VINAIGRETTE
Entrées
BREAKFAST SCRAMBLE 20.0
SCRAMBLED EGGS, BACON, CRISPY BREAKFAST POTATOES, KETCHUP, DIJONNAISE
KENDALL’S BREAKFAST SANDWICH* 22.0
SCRAMBLED EGGS, BACON, GRUYÈRE CHEESE, DIJONNAISE, TOASTED BRIOCHE BUN, CRISPY BREAKFAST POTATOES
TBLT 22.0
SLICED DELI TURKEY, AVOCADO, BACON, LETTUCE, TOMATO, SHAVED SHALLOT, DIJONNAISE, SOURDOUGH BREAD, SIDE MIXED GREEN SALAD WITH CITRUS HONEY DRESSING, SLICED GRUYÈRE +4
SHREDDED BEEF SANDWICH 24.0
SHREDDED CHUCK BEEF, GRUYÈRE CHEESE, LETTUCE, CARAMELIZED ONION, DIJONNAISE, CRISPY FRIES
BLACKENED SHRIMP GRITS 34.0
SHRIMP, CHEESY GRITS, CHIVES AND DEMI-GLACE
PEPPER CRUSTED STEAK FRITES 48.0
8OZ FLAT IRON STEAK, FRENCH FRIES, BORDELAISE, HERB BUTTER
Accompaniments
CRISPY FRIES 12.0
CHOPPED PARSLEY, KETCHUP, DIJONNAISE, TRUFFLE +2, MORNAY CHEESE SAUCE +4
ROASTED MUSHROOMS 12.0
SHALLOTS, GARLIC, PARSLEY
BAGUETTE BASKET 5.0
HERB GARLIC BUTTER
SEASONAL VEGETABLES 12.0
BOUQUET OF BLANCHED AND SAUTÉED VEGETABLES, GARLIC, SHALLOT, BASIL OIL
CRISPY POTATOES 10.0
GOLDEN POTATOES, HERBS, DIJONNAISE, KETCHUP
FRUIT & BERRY BOWL 12.0
SOURDOUGH TOAST 5.0
fromagerie
CHEESE BOARD 28.0
CHEF’S SELECTION OF THREE ARTISANAL CHEESES AND SEASONAL ACCOMPANIMENTS
CHEESE AND CHARCUTERIE BOARD 38.0
CHEF’S SELECTION OF THREE MEATS, TWO CHEESES AND SEASONAL ACCOMPANIMENTS
