Valentine's Weekend 2021
In addition to dinner on our Patio we will be taking per orders for
Saturday February 13th and Sunday February 14th.
We will not be accepting per orders for Friday the 12th.
Orders for the 12th can be placed starting at 3:00pm on the 12th.
Valentine’s Day 2021
The Kimberton Inn will be accepting preorders for take-out on Valentine’s Day and Valentine’s Eve.
Pick up times are between 4pm and 8 pm on Valentine’s Day February 14th
and between 4:30pm and 8:30 pm. on Valentine’s Eve Saturday February 13th.
We are requiring preorders for both the 13th and 14th of February.
We will begin taking orders Friday January 29th. All orders must be placed by the end of the night Friday February 12th. Space is limited so order early! Please call 610-933-8148 to order between 2pm and 8pm, Tuesday-Sunday.
We thank you very much for your support!
Valentine’s Menu
(available both Saturday the 13th and Sunday the 14th)
Appetizers:
Baby Arugula Salad 12.5 GF, V
marinated kennett square mushrooms, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette
Shiitake Mushroom Risotto 9 GF,V
dried cherries, toasted pine nuts, herb infused extra virgin olive oil
“Probably The Best Salad You’ll Ever Have” 12.5 GF, V
leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda, sweet sesame-walnut dressing
Lobster Bisque 11
cream sherry, chives
Potato and Leek Soup 9.5 GF,V
white truffle oil
Caesar Salad 11
romaine lettuce, homemade caesar dressing, aged parmesan cheese, focaccia croutons
Seared Sea Scallops 14.5
Caribbean sweet potato hash, smokey red pepper aioli
Entrees:
Ten Ounce New York Strip Steak 39 GF
chive mashed potatoes, grilled asparagus, house demi glace
Six Ounce Filet Mignon 34 GF
chive mashed potatoes, grilled asparagus, house demi glace
Grilled Berkshire Pork Chop 32 GF
glazed brussels sprouts, fingerling potatoes, maple and whole grain mustard sauce
Lobster Paella 39 GF
twin cold water lobster tails, spinach chorizo, red pepper, english peas, carnaroli rice, roasted tomato-shellfish broth
Grilled Organic Salmon 31 GF
potato puree, haricot verts, lemon-thyme beurre blanc
Maryland Crab Cake 32
fingerling potatoes, red cabbage slaw, herb remoulade
Organic Chicken Schnitzel 28
braised red cabbage, fingerling potatoes, maple and whole grain mustard sauce
Linguini Pomodoro 28 V
pomodoro sauce, fried south philly mozzarella, basil-spinach pesto
Spiced Pan-Roasted Eggplant 27 GF,V
confit tomatoes, fresh ricotta, toasted almonds, grilled cauliflower and sweet potato hash
Desserts:
Pecan Pie 8
whipped cream and caramel
Chocolate Cake 9
raspberry jam, chocolate buttercream
Key Lime Pie 8
Spanish Almond Cake 8.5 GF
creme fraiche