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
starters
WEST COAST MUSSELS* 28.0
WHITE WINE, SHALLOT, GARLIC, LEMON, BUTTER, BAGUETTE
HARRISA AND BASIL CLAMS* 28.0
WHITE WINE TOMATO BROTH, BASIL, BAGUETTE
SHRIMP COCKTAIL* 24.0
BLACK TIGER SHRIMP, LEMON, CUCUMBER, COCKTAIL SAUCE
TUNA TARTARE* 28.0
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 16.0
APRICOTS, LAURA CHENEL GOAT CHEESE
soups
FRENCH ONION SOUP 18.0
CARAMELIZED ONIONS, CRISPY FRENCH BREAD, MELTED GRUYÈRE
salads
4 OZ STEAK +18 | 6OZ CHICKEN +11 | 4OZ SHRIMP +11 | 4OZ SALMON +14 | 2OZ ANCHOVY +6
CAESAR SALAD* 18.0
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
LOCAL GEM SALAD 16.0
LOCAL GEM LETTUCE, RADISH, CUCUMBER, CARROT, CHERRY TOMATO, SHAVED CARROT, HONEY VINAIGRETTE
entrées
BRAISED SHORT RIB 52.0
WHIPPED MASHED POTATO, BROCCOLINI, ROASTED CARROT, HORSERADISH CRÉME, SHORT RIB JUS, BLACK TRUFFLE FRISÉE
CRISPY CHICKEN PARMESAN 42.0
HERBED MASHED POTATO, CHARRED BROCCOLINI, PESTO, TOMATO SAUCE, ARUGULA AND TOMATO SALAD, WHITE ANCHOVY
SALMON BEURRE BLANC* 46.0
ATLANTIC SALMON FILET, CRISPY CAULIFLOWER, ASPARAGUS, FRISÉE SALAD, BASIL OIL, BEURRE BLANC, SALMON ROE
PEPPER CRUSTED STEAK FRITES* 52.0
PEPPER SEARED 8OZ FLAT IRON STEAK, FRENCH FRIES, BORDELAISE, HERB BUTTER, DIJONNAISE, KETCHUP
ADD CHIMICHURRI + 2.0
pasta
CLAM AND MUSSEL LINGUINE 42.0
WHITE WINE & GARLIC BUTTER, PARMESAN, FINE HERBS, BAGUETTE
VEGAN VERDE PASTA 34.0
GREEN VEGAN HERB SAUCE, BROCCOLINI, MUSHROOMS, CHERRY TOMATOES, HERB OIL, CHIVES
fromagerie
CHEESE BOARD 36.0
CHEF’S SELECTION OF THREE ARTISANAL CHEESES AND SEASONAL ACCOMPANIMENTS
CHEESE AND CHARCUTERIE BOARD 44.0
CHEF’S SELECTION OF THREE MEATS, TWO CHEESES AND SEASONAL ACCOMPANIMENTS
accompaniments
CRISPY FRIES 12.0
CHOPPED PARSLEY, KETCHUP, DIJONNAISE
ROASTED MUSHROOMS 12.0
SHALLOTS, GARLIC, PARSLEY
PULL APART BREAD BASKET 10.0
HERB GARLIC BUTTER
BUERRE BLANC ASPARAGUS 14.0
WHITE WINE, BUTTER
SEASONAL VEGETABLES 14.0
BOUQUET OF BLANCHED AND SAUTÉED VEGETABLES, BASIL OIL
desserts
Lemon Tart 18.0
Sponge Cake, Vanilla Crème, Lemon Sauce, Pistachios, Candied Lemon
CHOCOLATE MOUSSE CAKE 16.0
Chocolate Sponge Cake, Chocolate Hazelnut Glaze, Raspberry Sauce
PEAR TARTLET 18.0
Puff Pastry, Almond Cream, Pear Slices, Whipped Cream, Powdered Sugar, Cherry
gelato 12.0
VANILLA OR CHOCOLATE
macarons 2.5 each
PISTACHIO, CHOCOLATE, STRAWBERRY, SALTED CARAMEL
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
