traditional in shell-baked with garlic, parsley herbs e provence butter - served with crusty baquette for dipping
Light & Crispy Calamari
lightky tempura battered & served with two sauces: mustard tarragon aioli & sweet ginger chili
Steamed Clams
buttery white wine clam broth laced with bacon, herbs and garlic with grilled garlic butter bread
Colossal Shrimp Cocktail
poached in court bouillon on a bed of cbhiffonade lettuce-served with our special cocktail sauce & fresh grated horseradish
Soups
French Four Onion Soup
with baked gruyere and mozzarella
Lobster Bisque
chunks of sweet lobster drizzled with infused lobster oil
Salads
Add Chicken, Shrimp, Or Dungeness Crab To Any Salad
House Salad
assorted field greens and farmer's market seasonal vegetables tossed with our choice of dressing
The Ultimate Wedge
the heart of the iceberg with our bluefort dressing, drizzled with tomato concasse, crispy pancetta lardoons, and crumbed butter garlic croutons
Warm Baby Spinach Salad
with red onion, bacon sherry vinaigrette, fried egg, served with a thick slice of sourdough bread
Kelly's Famous Throckmorton
tossed with layered mixed greens tossed with bay shrimp, tomatoes, sweet onions, red bell peppers, capers & gruyere cheese with our home made bluefort cheese dressing
Caesar Salad
crispy romaine spears & traditional caesar dressing
Entrees-steaks
Entrees Are Served With Choice Of Potato Or Wild Rice & Vegetables Sauces: Bearnaise, Forest Mushroom, Gruyere Fondue
Petite Filet Mignon 8oz
Kelly's Filet Mignon 10oz
Bone-in-porterhouse Steak 22oz
New York Strip Steak14oz
Baseball Cut Sirloin 12oz
Seafood
Sand Dabs
sauteed in sweet butter, white wine, lemon capers
Scampi
jumbo shrimp sauteed in garlic butter, wine & spices
Lobster Tail
australian lobster tail served with roasted butter sauce
Alaskan King Crab Legs
by the pound
Sides
Seasonal Vegetables
hand selected by our chef to be the season's finest