| French Connection Escargot |
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Traditional in shell baked with garlic, parsley, herbs de provence butter served with crusty baguette for dipping |
| Light & Crispy Calamari |
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Lightly battered & served with two sauces: mustard tarragon aioli & sweet ginger chili |
| Steamed Clams |
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Spicy tomato broth laced with bacon, white wine, garlic & served with grilled bread |
| Jumbo Shrimp Cocktail |
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Poached in court bouillon served with our special cocktail sauce & fresh grated horseradish |
| Scampi Provencal |
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Prepared table side |
| Steak Tartar |
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Prepared table side |
| House Salad |
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Assorted field greens and farmers market seasonal vegetables tossed with your choice of dressing |
| The Ultimate Wedge |
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The heart of the iceberg with our bluefort dressing, drizzled with tomato concasse, crispy lardoons, and crumbed butter garlic croutons |
| Warm Baby Spinach Salad |
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With red onion, bacon sherry vinaigrette, prepared table side for two or more |
| Kellys Famous Throckmorton |
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Tossed with layered mixed greens tossed with bay shrimp, tomatoes, sweet onions, red bell peppers, capers & gruyee cheese with our home made bluefort cheese dressing |
| Caesar Salad |
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Crispy romaine spears & traditional caesar dressing, prepared table side for two or more add chicken , add shrimp, add drunges crub |
| French Four Onion Soup |
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With baked gruyee and mozzarella |
| Lobster Bisque |
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Chunks of sweet lobster drizzled with infused lobster oil |
| Petite Filet Mignon - 6oz |
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| Kellys Filet Mignon - 10oz |
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| Bone In Porterhouse Steak - 22oz |
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| New York Strip Steak - 13oz |
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| Baseball Cut Sirloin - 12oz |
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| Sand Dabs |
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Sauteed in sweet butter, white wine, lemon, capers |
| Fresh Catch of the Day |
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Seasonal fresh fish prepared by the chef daily |
| Western Australian Lobster Tail |
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Served with roasted butter sauce |
| Alaskan King Crab Legs |
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By the pound |
| Petite Filet Mignon & Scampi |
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| Kellys Special Filet Oscar |
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Asparagus tips & bearnaise sauce |
| Kellys Famous New York Peppercorn |
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demi glace, can also be prepared table side |
| New Zealand Rack of Lamb |
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Served with our own irish mint sauce |
| Add Lobster Tail to any Entree |
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| Steak Diane |
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Prepared table side |
| Seasonal Vegetables |
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Hand selected by our chef to be the seasons finest |
| Buttered Creamy Spinach |
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Garlic, lemon, bacon and a touchof nutmeg |
| Baked Mac & Cheese |
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Five cheeses with elbow macaroni |
| Classic Creamed Corn |
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Kellys classic creamed corn |
| Sauteed Mushrooms |
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Seasonal mushrooms with sherry garlic & parsley |
| Steamed Asparagus |
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Served with hollandaise sauce |
| Chicken Al Ma Tone |
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Boneless half chicken, cooked under a brick with sweet roasted garlic sauce |
| Beef Tenderloin Stronganoff |
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Simmered in wine with mushrooms & sour cream over buttered egg noodles |
| Pasta Primavera |
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Fresh seasonal vegetables sauteed & tossed with black pepper, shaved parmigiano reggiano over angel hair pasta |
| Kellys Cut |
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Hearty Cut 14 oz |
| Irish Cut |
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Extra Thick Cut 20 oz |
| English Cut |
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Thin Slices 10 oz |
