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Menu
  February    |March|April|May|June|July
Sunday, February 19th, 2017 at 6pm

Maine Lobster cakes
Fresh Maine lobster is blended with panko, old bay, house aioli and pan seared. Served atop field greens with roasted red pepper remoularde
(Voignier)

Buffalo Chicken Soup
Made with roasted chicken stock, tender chicken breast, celery, carrots, onions, soup mac and topped with honeyed crème fraiche’
(Pinot Grigio)

Roasted Tenderloin Crostini
Roasted tenderloin is sliced thin and served cold over a soft sour dough Crostini with pepper jelly, cream cheese and chives
(Merlot)

Cider Glazed Pork Tenderloin
Oven roasted pork tenderloin is served over roasted shallot whipped Yukon potatoes with golden raisin chutney and cider glaze
(Pinot Noir)

White Chocolate-Raspberry Bread pudding
Served warm with sauce angaise and whipped cream
(Chilled Caramel Bailey’s)


$69 per person (Plus MA tax and gratuity)

*Menu items are subject to change