Kenny's Wood Fired Grill

An exquisite blend of Grey Goose, Kahlua, and vanilla cold brew coffee, served chilled with a creamy foam top.

A refreshing fusion of Grey Goose Berry Rouge, St. Germain, fresh strawberry, lemon, and simple syrup.

Creamy chicken and sweet corn chowder loaded with fresh corn, tender peppers, and diced potatoes, topped with savory grilled chicken.

Three warm flour tortillas filled with achiote-marinated tenderloin, portobello mushrooms, red onions, and poblano peppers, topped with warm queso and fresh pico de gallo. Choice of side included.

Creamy chicken and sweet corn chowder loaded with fresh corn, tender peppers, and diced potatoes, topped with savory grilled chicken.

A generous 10-12oz portion of achiote-marinated tenderloin topped with savory portobello mushrooms, red onions, poblano peppers, rich queso, and fresh pico de gallo. Served with flour tortillas and your choice of side.

A half-pound all-beef patty served on a fresh toasted bun with melted aged white cheddar, smoked bacon, mayo, crisp romaine lettuce, tomato, onion, and pickles.

A half-pound all-beef patty on a fresh toasted bun, topped with savory sautéed mushrooms, rich brie fondue, truffle mayo, lettuce, tomato, and onion.

Wood-grilled chicken breast smeared with goat cheese and topped with a luscious lemon butter sauce of mushrooms, artichoke hearts, sun-dried tomatoes, toasted walnuts, and sliced grape tomatoes. Served with basil pesto on the side.

A tender 10 oz short rib slow-braised for 5 hours in red wine, herbs, and spices. Served with Tabasco fried onion strings, port wine demi-glace, and a side of horseradish sauce.

Nine St. Louis-style trimmed pork spareribs smoked over hickory for 5 hours and finished on the grill with housemade sweet, tangy, and slightly spicy BBQ sauce.

A massive 16 oz double-cut, bone-in pork chop brined for 3 days with kosher salt, black pepper, and thyme, then slow roasted and finished on the grill.

A hearty 16 oz ribeye steak topped with sautéed garlic mushrooms and served with horseradish sauce on the side.

An 8 oz center-cut filet mignon, wood-grilled and crowned with a savory compound butter made with smoked bacon, toasted walnuts, and blue cheese, accompanied by port demi-glace.

6 oz of fresh redfish, panko-crusted and fried golden. Served on a fresh toasted bun with caper dill aioli, lettuce, tomato, onion, and pickle.

Grilled North Atlantic farm-raised salmon topped with a slightly sweet miso glaze, finished in the broiler, and served with ginger sake butter sauce on the side.

Ahi tuna steak with blackened spices, grilled rare, sliced into triangular shingles, and served with wasabi paste, pickled ginger, and ponzu sauce for dipping.

Cajun-seasoned redfish, wood-grilled and topped with 3 Cajun-seasoned shrimp, 3 oz of crabmeat, creamy spinach, and luscious béarnaise sauce.

8 oz Chilean sea bass pan-seared with a sundried tomato pesto crust, served over a silky basil butter sauce.

Eight brie cheese balls, panko-crusted and fried to a golden crisp. Served with a tangy raspberry chipotle dipping sauce.

Five crispy fried shrimp tossed or served with Thai Dynamite sauce.

A 6 oz portion of fresh salmon hot-smoked over hickory and chilled. Served with traditional Lavash bread and caper dill aioli.

Five bite-sized pieces of beef tenderloin cooked to medium, served on thin toasted French bread with béarnaise sauce and port wine demi-glace.

Three very large shrimp dipped in Shiner Bock beer batter, coated in shredded coconut, and lightly fried. Served with sweet Thai chili, wasabi aioli, and orange marmalade.

Crisp romaine lettuce tossed in traditional egg-free Caesar dressing, shaved Parmesan cheese, and polenta croutons. Anchovies available upon request.

Mixed baby greens topped with tomato, avocado, parmesan croutons, bacon, boiled egg, and polenta croutons, served with a blend of bacon vinaigrette and honey mustard.

A crisp wedge of baby iceberg lettuce topped with ripe tomato, red onion, smoked bacon strips, and creamy blue cheese dressing.

Mixed baby greens with chopped grilled chicken, grape tomatoes, blue cheese crumbles, boiled egg, bacon strips, garlic bread croutons, and fresh avocado, served with honey mustard and warm bacon vinaigrette.

Mixed baby greens tossed with cucumbers, mango, avocado, grape tomatoes, red onions, carrots, and toasted cashews, finished with sesame ginger vinaigrette and topped with seared rare tuna slices.

Traditional Russet potato baked fresh daily and served with your choice of classic toppings.

Grated potatoes mixed with smoked bacon, Colby-Jack cheese, and sautéed red onions, formed into mini crispy cakes and served with lemon dill sour cream.

Rich and velvety creamed spinach prepared with chopped spinach, heavy cream, and generous amounts of Parmesan cheese.

Classic shoestring French fries cooked in seasoned oil and served with ketchup.

Romaine lettuce tossed in traditional Caesar dressing with shaved Parmesan and polenta croutons.

Baby greens with sliced cucumber, grape tomatoes, carrots, and parmesan croutons, served with your choice of dressing.

Thick Texas toast dipped in rich heavy cream and Grand Marnier, dusted with powdered sugar, and served with strawberries, orange slices, two strips of bacon, and maple syrup.

Toasted brioche bread topped with your choice of protein, two poached eggs, rich béarnaise sauce, and two tender asparagus spears.

Half-pound wood-grilled burger topped with a fried egg, smoked bacon, American cheese, and rich béarnaise sauce.

5 oz of tender short rib served on a bed of truffle Colby-Jack grits with sautéed spinach, finished with two fried eggs, béarnaise, and demi-glace.

A golden Belgian waffle served with two fried chicken breasts, two strips of bacon, syrup, and toasted walnut butter on the side.

6 oz of tenderloin, breaded and fried golden, served with cream gravy, two strips of bacon, and two fried eggs.

Juicy, thick-cut wood-grilled ham with charred edges, available as a protein option for Kenny's Benedict-ish.

Delicate ribbons of home-smoked salmon served as an option for Kenny's Benedict-ish.

A golden-brown pan-seared crab cake showcasing fresh lump crab meat, served as an option for Kenny's Benedict-ish.

Caramelized onions simmered in beef stock, chicken stock, and red wine, topped with a large crouton and melted Gruyère cheese.

Six seared rare pieces of tuna on fried wontons with sweet soy sauce and wasabi aioli.

6 oz portion of fresh salmon hot-smoked over hickory and chilled, served with Lavash bread and caper dill aioli.

Five bite-sized pieces of medium beef tenderloin on toasted French bread with béarnaise and port demi-glace.

Southern fried chicken breast on a fresh toasted bun with shredded lettuce, red onion, pickles, and remoulade.

6 oz of fresh panko-crusted fried redfish on a toasted bun with caper dill aioli, lettuce, tomato, onion, and pickle.

Half-pound all-beef patty on a toasted bun with sautéed mushrooms, brie fondue, truffle mayo, lettuce, tomato, and onion.

Half-pound all-beef patty with aged white cheddar, smoked bacon, mayo, romaine lettuce, tomato, onion, and pickles.

Sliced tenderloin on a toasted hoagie roll with sautéed onions, port demi-glace, and horseradish sauce, with brie fondue on the side.

Wood-grilled chicken smeared with goat cheese, lemon butter sauce, mushrooms, artichoke hearts, sun-dried tomatoes, toasted walnuts, and grape tomatoes. Basil pesto on the side.

Five St. Louis-style pork spareribs smoked over hickory for 5 hours, finished on the grill with housemade slightly spicy, sweet, and tangy BBQ sauce.

Blackened spice ahi tuna grilled rare, sliced into triangles and shingled, served with wasabi paste, pickled ginger, and ponzu.

Grilled North Atlantic salmon with a slightly sweet miso glaze, broiler finished, and served with ginger sake butter sauce.

One 8 oz traditional Maryland-style jumbo lump crab cake, broiled, served with remoulade, wasabi aioli, and béarnaise sauce.

6 oz center-cut filet mignon, wood-grilled, topped with smoked bacon, toasted walnut, and blue cheese compound butter, with port demi-glace.

Romaine lettuce with traditional Caesar dressing, shaved Parmesan, and polenta croutons.

Mixed baby greens with tomato, avocado, parmesan croutons, bacon, egg, and polenta croutons, with bacon vinaigrette and honey mustard.

Mixed baby greens with chopped grilled chicken, grape tomatoes, blue cheese crumbles, boiled egg, bacon, garlic bread croutons, and avocado. Honey mustard and warm bacon vinaigrette.

Mixed greens tossed with cucumbers, mango, avocado, grape tomatoes, red onions, carrots, and toasted cashews, with sesame ginger vinaigrette and seared rare tuna.

Wood-grilled miso-glazed salmon over mixed baby greens, goat cheese, tomato, red onion, toasted walnuts, smoked bacon, and balsamic vinaigrette.

Whole baby iceberg head with bacon slices, grape tomatoes, red onion, blue cheese dressing, blue cheese crumbles, and sliced beef tenderloin cooked to order.

Flash-fried Brussels sprouts sautéed with sesame ginger vinaigrette.

Lightly grilled asparagus spears topped with balsamic vinaigrette.

Made with chopped spinach, heavy cream, and lots of Parmesan cheese.

Shoestring French fries cooked in seasoned oil, served with ketchup.

Grated potatoes with bacon, Colby-Jack cheese, and red onions, fried and served with lemon dill sour cream.

Elbow macaroni in smoked Gouda sauce, herbs, and Cure 81 ham, drizzled with white truffle oil.

6 oz grilled burger patty served with choice of side.

Fettuccine noodles served in your choice of marinara or alfredo sauce.

Four lightly breaded and fried chicken strips.

Five shrimp prepared either grilled or fried.

Sourdough bread toasted with melted Colby-Jack cheese.

Peanut butter mousse and peanut butter & chocolate ganache layered on a Nutter Butter crust.

Traditional vanilla bean crème topped with a layer of perfectly caramelized sugar.

Cinnamon croissant bread pudding served with Maker's Mark Bourbon sauce and Henry's vanilla bean ice cream.

A rotating artisanal cheesecake flavor from Sugar Mouth Bakery featuring a new seasonal flavor each month.

Ghirardelli triple chocolate brownie served with Henry's vanilla bean ice cream, chocolate & caramel sauces, whipped cream, walnuts, and a cherry.

Ghirardelli triple chocolate brownie served with Henry's vanilla bean ice cream, chocolate & caramel sauces, whipped cream, walnuts, and a cherry.

Traditional vanilla crème, caramelized sugar.

Cinnamon croissant bread, Makers Mark Bourbon sauce, Henry's vanilla bean ice cream.

Peanut butter mousse, peanut butter & chocolate ganache, Nutter Butter crust.

Sugar Mouth Bakery. Ask your server what Helena is featuring this month!