buffalo wings with celery sticks and blue cheese dressing.

thinly sliced onions, lightly fried.

presented in their own shells with garlic crustini.

served with fresh tomato sauce with basil.

potato skins loaded with cheddar cheese, apple wood smoked bacon accompanied with chive sour cream.

button mushroom with roasted red bell peppers, artichoke hearts, garlic and parmesan reggiano with garlic crustini.

sea scallops wrapped in apple wood smoked bacon with a vermont maple syrup drizzle.

shrimp cocktail with baby greens, kens homemade cocktail sauce, oyster crackers and lemon.

jumbo shrimp, cherry tomatoes, baby spinach, garlic and lemon over a grilled crustini

asparagus wrapped in proscuitto and aged provolone with extra virgin olive oil and shaved parmesan.

the finest beef, lowest in fat and slowly broiled to perfection.

sliced center cut roast tenderloin with port wine reduction accented with roasted shallots.

twin medallions of beef tenderloin fire grilled to perfection with chefs sauce of the day.

9 oz. choice sirloin, grilled to your liking.

marinated choice sirloin, thinly sliced and topped with mushroom bordelaise sauce.

broiled to you liking accented with a red wine rosemary demi glaze.

presented on a warm cedar plank, garnished with a stuffed tomato.

our finest U.S.D.A. prime boneless sirloin carefully trimmed and broiled to perfection.

smothered with onions, peppers and mushrooms served over rice pilaf.

steamed and served with drawn butter.

fresh sea scallops with lemon butter and herb crust.

boston baked scrod with herb crust and lemon butter.

maine 1 1/2 pound lobster with shrimp, crab and ritz cracker dressing basted with butter and lemon.

extra large shrimp stuffed with tiny shrimp, bay scallops, crab meat and seasoned cracker crumbs.

over stuffed with maine lobster meat, three cheeses, fine herbs in a tarragon cream sauce with sweet tomatoes, baby spinach and accented with parmesan reggiano.

served with teriyaki laced string vegetables.

jumbo shrimp, garlic, lemon, cherry tomatoes, capers and scallions tossed in linquini.

native scrod layered with jumbo shrimp, scallops, maine lobster cream sauce and horseradish crumbs.

crab stuffed sole with maine lobster cream sauce and herb crust.

boneless breast of chicken sauteed with baby spinach and dijon cream.

boneless breast of chicken sauteed with wild mushrooms, caramelized shallots in a marsala wine demi glaze.

pan fried breast of chicken with garlic butter and wine accompanied by cranberry relish.

boneless breast of chicken with parmesan reggiano crust pan fried to a golden crispness with melted mozzarella over linquini.

crispy eggplant rolled with melted mozzarella, roasted red bell peppers, spinach accompanied by pasta marinara.

herb rubbed half chicken with garlic and lemon, basted in a rich natural jus.

herb roasted chicken, cherry tomatoes, baby spinach and gorgonzola cream tossed in penne pasta.

herb roasted chicken, broccoli, sun dried tomato, toasted pine nuts, garlic, white wine and parmesan cheese tossed in penne pasta.

Toasted almonds, gorgonzola cheese, sliced strawberries and wild berry vinaigrette.

kens own favorite recipe.

vine cluster tomatoes with fresh basil, buffalo mozzarella, roasted bell peppers, extra virgin olive oil with a dollop of olive tapenade.

sliced tenderloin with baby greens, shaved bermudo onions, tomatoes, crumbled blue cheese and balsamic vinaigrette.

with your choice of kens salad dressing.

Chunky blue cheese dressing, shaved bermuda onions, ripe tomatoes and crisp apple wood smoked bacon.