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Menus / Lunch Plates
Fresh Atlantic salmon filet broiled on a cedar plank with Anecortes barbecue butter, garlic spinach & horseradish mashed potatoes
Prime sliced sirloin with cilantro chimichurri, pico de gallo & garlic mashed potatoes
Key Lime Margarita Chicken Tacos
Tequila-chili marinated chicken breast, grilled & served over Spanish rice with fresh avocado, pico de gallo & Key lime aioli & corn tortillas
Blue Crabcake Plate
Fresh Blue crab with a light sourdough crust & a lemon-chive dipping sauce Boardwalk fries & fresh fruit
Kell’s Pub Garlic Shrimp & Polenta
Large Gulf shrimp in a Roma tomato, garlic & fresh basil pan sauce with baby spinach over herbed polenta
Pine Nut & Sage Skillet Trout
Fresh rainbow trout pan-seared with a fresh sage and pine nut crust served with wild rice & fresh broccoli
Pan-Seared Pork Tenderloin
Lean pork tenderloin medallions pan seared with a light pesto cream with fresh spinach & mashed potatoes
Our version of a traditional vegetarian Native American skillet of roasted butternut squash, toasted corn & white beans (3 sisters) over grilled polenta topped with sweet peppers, onions & our Gilroy garlic sauce
Santa Barbara Fish Tacos
Corn-crusted or blackened fresh Idaho tilapia with Spanish rice, avocado, salsa roja, pico de gallo, corn tortillas & chipotle cream.
Gulf Shrimp & Crawfish Étouffée
Sautéed Gulf shrimp & tender crawfish tails smothered in savory étouffée sauce over white rice. A Prairie Moon tradition…YA! YA!
Grilled Chicken Rockefeller
Grilled chicken breast with fresh spinach, wild mushrooms & Cajun Tasso in a light white wine sauce over wild rice.