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

Gingered Chicken Spring Rolls
Tender chicken breast is tossed with fresh ginger, Napa cabbage and bok choy Wrapped in egg roll wrappers and sreved with sweet chili dipping sauce
( Pinot Grigio)

Shiitake Mushroom Soup
Made with roasted chicken stock, garlic, fresh thyme and topped with Fontina croutons and sour cream
(Chardonnay)

Grilled Lamb Chops
Grilled and served warm over scallion soubise with roasted yellow pepper coulis
(Merlot)

Baked Haddock Scampi
Fresh Atlantic haddock is baked and topped with Maine shrimp scampi.Served with herb roasted red bliss potatoes
(Pinot Noir))

Lemon Chiffon and berries
Chilled Lemon Chiffon is served with Grand Marnier marinated berries and, whipped cream and mint syrup
(Creamcicle Martini)


$69 per person (Plus MA tax and gratuity)

*Menu items are subject to change