Kellys wedding venue Menu

fresh whole mushroom caps sautéed with tomato, garlic and herb butter

sautéed with white wine, garlic and herb butter

sherry and green onion sauce. served on a bed of arugula and corn relish

chef’s selection

mixed greens with cucumbers, red onions, tomatoes, and feta cheese topped with house dressing

topped with steak butter

tender beef liver sauteed with onions

shrimp sauteed with garlic, white wine, tomatoes and herbs. served with rice.

sauteed in tomato and dill sauce.

sauteed with lemon capaers and white wine.

simply grilled and served with apple sauce

grilled to your liking with mushroom sauce.

sauteed with mushrooms, capers and lemon butter.

marinated in rosemary and garlic and roasted to perfection

tender baby calf liver sauteed with onions

fried tomato, artichoke hearts and mushrooms. served with bernaise and bordelaise sauce.

tender medallions of beef, sauteed with mushrooms and red wine sauce. bernause sauce.

prime cut 8 oz rib eye and 8 oz australian cold water lobster tail

jumbo gulf prawns

boneless, skinless chicken breasts sauteed with mushrooms and artichoke hearts in a white wine cream sauce.

boneless, skinless double chicken breast topped with portabella mushrooms, roasted garlic and a marsala wine sauce. served with pasta.

sautéed in a leek, white wine cream sauce and topped with bay shrimp

deep fried jumbo prawns served with cocktail sauce

jumbo gulf shrimp sauteed with garlic, white wine, tomatoes and herbs. served with rice.

served with butter and lemon. 8 to 10 oz.

served with butter and lemon

our special custard with a caramelized, crunchy sugar topping

tiny cream puffs filled with ice cream and baked. topped with chocolate sauce and roasted almonds