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Soups and Salads

Cream of Crab

Soup Du Jour

The Manor House Salad
Crisp field greens, hearts of palm, artichoke hearts, roma tomatoes and cucumbers tossed with our Balsamic vinaigrette.

Classic Caesar
Crisp young hearts of romaine, roma tomatoes, white anchovy, a shredded pecorino romano and our fresh Caesar dressing.

Eastern Shore Spinach Salad
Tender baby spinach served with orange segments, cured red onions, toasted eastern shore black walnuts, and crisp applewood smoked bacon, all tossed with a raspberry sherry vinaigrette.

Greek Salad
A crisp salad blend tossed with pepperocinis, kalamata olives, tomatoes,
cucumbers, red onion, and a greek feta vinaigrette then topped
with crumbled feta cheese

Customize your salad with your choice of:
Grilled Chicken Salmon Jumbo Shrimp Fried Oysters

Entrées:

Crispy Skin Rockfish
Filet of Wild Rockfish pan seared, served over Yukon Gold potatoes, wilted spinach topped with a fresh golden pineapple and mango fruit salsa.

SingleCrab Cake
5oz Jumbo lump crab cake broiled or fried served with Yukon Gold potatoes
asparagus and a cajun remoulade

Caramelized Sea Scallops
Large succulent New England sea scallops caramelized with tender asparagus
a creamy bacon vinaigrette and herb polenta

Seared Filet Tips
Seared beef tenderloin tips served with garlic Yukon Gold mashed potatoes, sautéed tender asparagus and a rich port wine glaze

Shrimp Angel Hair
Jumbo gulf shrimp sautéed with angel hair pasta, basil, garlic, and tomatoes

Sandwiches and Wraps

Shrimp Salad Wrap
Tender gulf shrimp seasoned with Old Bay and lemon, rolled in an old bay wrap

Almond Chicken Salad Wrap
Grilled breast of chicken with toasted almonds, grapes, and mandarin
Oranges wrapped in a spinach tortilla

Chargrilled Burger
8oz C.A.B. ground beef char grilled with your choice of cheeses

Steak Portabella Sandwich
Seared filet tips, marinated portabella mushroom caramelized Vidalia onions,
and muenster cheese on a toasted kaiser

Crab Cake
5oz Jumbo Lump crab cake served broiled or fried on a potato roll

Fried Oyster Sandwich
Tender oysters fried golden brown served on a potato roll with tarter sauce.

Grilled Chicken Caesar Wrap
Marinated grilled chicken breast, parmesan cheese, marinated red onions,
field greens and tomatoes in an old bay wrap with Caesar dressing

Grilled Salmon Club
Grilled filet of salmon, applewood bacon, pepper jack cheese, lettuce, tomato,
basil herb mayonnaise on a rustic chiabatta roll

Portabella& Brie BLT
Grilled marinated portabella mushroom melted double cream brie, apple wood
bacon, lettuce, tomatoes, basil herb mayonnaise on a rustic chiabatta roll

All sandwiches come with your choice of:
Fresh homemade old bay potato chips, Dijon dill potato salad or sautéed vegetable medley

Appetizers:

Mussels Chesapeake
Sweet, cold water cultured mussels sauteed with olive oil, white wine, diced vine ripe tomatoes, garlic, fresh basil, and Old Bay, served with toasted garlic cristini.

Crisp Almond Brie
Petite wheel of Camembert Brie coated in crushed almonds, flash fried crisp, served over baby field greens and drizzled with sweet wild berry coulis.

Crab and Spinach Dip
Super Lump crab and spinach in a creamy sauce and served with crisp herbed cristinis.

Soups and Salads:

Cream of Crab Soup
A local favorite, a perfect blend of generous lump crab meat, cream and sherry.

Soup Du Jour
Chef Kent’s daily creation to tempt you!

The Flower Pot Salad
Our Flower Pot salad, Crisp young Davon Crest field greens, marinated artichoke hearts, hearts of palm, red onion, roma tomatoes, and European cucumbers drizzled with our own honey balsamic dressing.

Baby Caesar Salad
Classic Caesar with a twist. Baby red and green romaine lettuce lightly tossed with our Caesar dressing, wrapped in a parmesan cheese crisp pipe on a crouton disk and roma tomato wedges.

Entrees (Seafood)

Crispy Skin Rockfish
Filet of Wild Rockfish pan seared, served over lobster pureed Yukon Gold potatoes,sauteed French green beans with sweet red pepper strips topped with a fresh golden pineapple salsa.

Crab Cakes
Twin 4oz Jumbo lump crab cakes broiled golden brown with whipped purple Peruvian potatoes, broccolini and drizzled with a delmarva white wine butter sauce.

Caramelized Sea Scallops
Large succulent New England sea scallops caramelized with sautéed young asparagus, crisp polenta and a creamy bacon vinaigrette.

Salmon and Shrimp Sambucca
Seared Atlantic Salmon and Jumbo Gulf Shrimp bathed in a lavender sambucca cream over delicate bamboo rice and sauteed asparagus.

Seafood Angel Hair
Jumbo Gulf Shrimp, large New England sea scallops and Super Jumbo Lump crab meat sautéed with garlic, white wine, capers, lemon juice, and assorted wild mushrooms tossed with angel hair pasta on a bed of tomato coulie.

Twin Lobster Tail
Twin 5oz. Canadian lobster tails oven roasted with lemon herb butter and served with Yukon Gold garlic whipped potatoes and tender sauteed asparagus.
( Also available stuffed with our crab stuffing )

Entrees (Meat & Poultry& Vegetarian)

Filet Mignon
8 oz Choice tenderloin filet served over a purple Peruvian gorgonzola potatoes, sauteed French green beans with sweet red bell pepper, topped with a garlic herb butter and a
rich balsamic glaze.

Combine with a 5oz. Jumbo Lump Crab Cake
Combine with a 5oz. Canadian Lobster Tail

Chef Kent’s Trio
Medallions of beef Tenderloin, grilled succulent Jumbo New England sea scallops, and a Jumbo lump crab cake -Chef’s personal recipe-
served with Herb polenta, sauteed Hericot Vert and sweet red bell peppers, and a balsamic glaze.

Mediterranean Chicken Penne
Marinated boneless chicken breast sauteed with a trio of wild mushrooms, fire roasted sweet bell peppers, tender young spinach, kalamata olives, feta cheese, garlic, white wine, herbs and olive oil over penne pasta.

Grilled Vegetable Purse
Roasted Vegetables and assiago cheese wrapped in a phyllo purse, served atop an almond cranberry Festival rice pilaf with crisp broccolini red pepper coulie and basil infused olive oil.

The quaint and charming dining rooms of Kent Manor Inn offer the perfect atmosphere to enjoy our lavish Champagne Sunday Brunch Buffet.

Join us from 10am to 3pm for some of the region’s most delectable dishes.

Juicy Prime Rib and sweet Honey Baked Ham accompany various cold salads, fruits, and fresh-baked breakfast pastries. Gleaming silver chafers are filled to the brim with the Executive Chef’s weekly specials, such as angel hair pasta tossed with Maryland’s finest crabmeat, scallops and shrimp, or tender Chicken Breasts with Artichokes and Mushrooms in a Dijon Cream Sauce.

We have recently added a raw bar and also Eggs Benedict . .both to rave reviews from our guests.

Don’t forget crisp bacon strips, miniature cheese blintzes and a made-to-order omelet and waffle station. Be sure to leave room for the tempting dessert bar, graced by rich, creamy cheesecakes, sinful chocolate pies, and seasonal treats.

A complimentary Bloody Mary, Mimosa, or glass of Champagne makes the perfect complement to your Brunch. Come for a special occasion, or make it a weekly tradition. Our polished china, sparkling glassware and exceptional staff are sure to shine in your memory this Sunday and for many more to come.