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New Year’s Eve at Historic Kent Manor Inn

New Years Eve 2010
Dinner Menu
First Course
Kent Manor Cream of Crab Soup
An Eastern Shore Favorite with a Touch of Sherry & Chervil Oil
Ferrari-Carano Fume Blanc, Sonoma County 2008
~or~
Forest Mushroom Veloute
Brie Crustade and Hibiscus Foam
Woodbridge Pinot Grigio, California 2009
~or~
Fried Chesapeake Oysters
Pancetta, Salsify, and Roasted Red Pepper Vinaigrette
Murphy-Goode Sauvignon Blanc, Sonoma 2008
~or~
Braised Bison Short Rib
Syrah Reduction and Wilted Spinach
Tintara Shiraz, Australia 2006
Second Course
Salad of Roasted Beets
Honey Walnut Mascarpone Cheese and Micro Greens
Citrus Thyme Vinaigrette
Penfolds Rawson’s Retreat Chardonnay, Australia 2008
~or~
Savory Apple Rutabaga Tart Tatin
Hydro Spinach and Emmentaler Swiss
Warm Pancetta Dijon Vinaigrette
Chateau Ste Michelle Chardonnay, Columbia Valley 2008
~or~
Bundle of Baby Greens
Oven Dried Tomatoes & Peppered Goat Cheese
Vidalia Onion Vinaigrette
Arrowood Chardonnay, Sonoma County 2004
Intermezzo
Meyer Lemon Sorbet
Champagne Air and Lemon Rappe
Entrée Course
Cider Braised Pheasant
Sweet Potato Walnut Hash & Micro Peppercress
Caramelized Pearl Onions
Toasted Head Pinot Noir, Sonoma 2007
~or~
Roti De Boeuf
Cippolini Onions & Parsnips
Cabernet Reduction & Blue Cheese Bubbles
St. Francis Old Vines Zinfandel, Sonoma 2007
~or~
Cedar Grilled Alaskan Halibut
Organic Beet Risotto & Micro Peppercress
Citrus Crème Friache & Tangerine Powder
Campo Viejo Crianza, Spain 2006
~or~
Pan Roasted Angus Filet Mignon
Celery Root Shallot Puree & Pinot Noir Syrup
Wild Mushroom Strudel
Chateau Ste Michelle Merlot, Columbia Valley 2006
~or~
Manor House Crab Cakes
Pommes De Anna & Candied Brussels Sprouts
Red Oracle & Crawfish Béchamel
Chateau De Maligny Chablis, France 2004
Fourth Course
Artisan Cheese Tasting
Quince Membrillo & Fig Marmalade
Toasted Baguette
Opus One, Napa Valley 2003
Finishing Touch
Warm Callebaut Chocolate Cake
Maple Walnut Gelato & Cognac Spiked Hot Cocoa
Valley of the Moon Vintage Port, Sonoma 2005
~or~
Caramelized Spiced Banana Waffle
Tuaca Syrup & Mission Fig Butter
Espresso Gelato
Jekel Vinyards Riesling, Monterey 2008
~or~
Mango Kiwi Mousse Joconde
Black Sesame Seed Cashew Brittle & Passion Fruit
Mumm Napa Brut Rose, Napa Valley
3 Courses
48
With Wine
65
4 Courses
58
With Wine
82
5 Courses
68
With Wines
98

410 643-7716 or amy@kentmanor.com
500 Kent Manor Drive – Stevensville – Kent Island – Maryland

The History of Our Historic Inn | Maryland

he property now known as Historic Kent Manor Inn & Restaurant was once part of the tract called Smithfield.  “The Courthouse, now Wetherall.” Mr. Thomas Wetherall was granted the land in 1651, only seventeen years after Lord Calvert’s arrival in Maryland.  Purchased by Dr. John Smyth at the turn of the century it was renamed Smithfield.  The estate stayed in the Smyth family until 1843 when Sarah Smyth, wife of Dr. Samuel T. Thompson gave 307 acres to her son Alexander Thompson.

Today, the area is still known as Thompson’s Creek.

The Thompson heirs sold the property to James Benjamin Bright in 1898.  His eldest son, Benjamin Harrison Bright, occupied the mansion and opened the house as a summer hotel called “The Brightsworth Inn”.  The business closed in 1911 and the Bright family farmed the property until selling it to the Reifsneider family in 1917. John Reifsneider continued to cultivate the land until it was purchased by Theodore Elliott Tolson, a native of Kent Island, in 1922.  Mr. Tolson reopened the house again as a summer hotel and called it Kent Hall.  After the death of Mr. Tolson the farm was bought by T. Worth Jamison in 1951 and renamed again as Pennyworth Farm.  Historic Kent Manor Inn was, and still is, a masterpiece of design and craftsmanship.

The original wing of the house was built circa 1820.  It consisted of a living room, dining room, large kitchen, pantry and cupboard on the first floor; four rooms on the second floor; and two large rooms on the third.  The center portion was added by Alexander Thompson just prior to the Civil War, circa 1860, with four rooms on both the first and second floors, and five smaller rooms on the third floor.  All of the rooms on the first and second floors of the 1860 addition still have their original Italian marble fireplace mantels.  From the eight window cupola on the roof you can see all 224 acres of the farm including the one and one-half miles of waterfront along Thompson Creek and Cox Creek.

Restored to its original beauty in 1987, Historic Kent Manor Inn & Restaurant now features twenty-four luxurious sleeping rooms, several conference rooms, a Garden House with seating for 150 guests and a four-star quality restaurant in a Victorian setting with working fireplaces serving fine New American cuisine with an Eastern Shore influence.  The Historic Kent Manor Inn & Restaurant is owned maintained and professionally managed by a holding company whose principals are David Meloy and Alan Michaels.  Our executive chef is William Lackey who lives on-premise with his wife and family in an adjacent home originally constructed as a log cabin circa 1799. The Historic Kent Manor Inn is an ideal location for meetings and corporate retreats, elegant waterfront weddings, or a romantic weekend getaway to a serene country setting.  Visit Historic Kent Manor Inn and let our staff introduce you to the essence of Eastern Shore hospitality.

(with special credit to Wendy Woods)