NEW YEAR’S EVE
Chef: Ed Lamarre
APPETIZER
w/ house cocktail sauce
Salad
w/ house vinaigrette
Entree
w/ Black Forest mushroom gravy
OR
w/ plum sauce
OR
w/ scallops, shrimp, haddock, & lobster in sherry cream sauce
Vegetable:
Dessert:
Coffee or Tea
Price: $85 pp not including tax & tip 20% gratuity on groups of 6 or more
MAKE A RESERVATION September 20th – 6 p.m. Chef, Kat Kirwan Appetizer French Onion Galette Salad Fresh Spinach Salad w/ crispy bacon, feta cheese & house vinaigrette Entrée Choice Baked Maine Cod w/ lemon & garlic Or Tenderloin Steak w/Bearnaise sauce Vegetables Parsley Buttered Potatoes Honey Glazed Carrots Dessert Orange Tart w/ chocolate drizzle…
MAKE A RESERVATION December 14th Chef: Ed Lamarre APPETIZER Cheese & Mushroom Ravioli w/ dried tomato olio Salad Spinach, Bacon, & Feta Salad w/ house dressing Entree Spinach & Mushroom Stuffed Pork Tenderloin w/ sherry cream sauce OR Crispy Roast 1/2 Duck w/ Thai ginger orange sauce OR Roasted Halibut w/ lemon butter sauce Vegetable:…
Pasta & Knife Skills French Onion Ricotta Pasta w/ Spring Vegetables & Parmesan Brodo Spring Salad, Homemade Vinaigrette Glass of Wine Where: 122 Corson, an on-farm restaurant https://www.sturdybirchmaine.com When: Sunday July 13th from 3p.m. – 6p.m. Cost: $100pp Preregistration & payment required (limited to 8 participants) Contact: Kat at (781)267-4490 text or ph. Email: quickstartchef@gmail.com…
MAKE A RESERVATION November 15th – 6 p.m. Chef: Kat Kirwan 122 Corson Menu Appetizer Whipped Ricotta, Pickled Pear, Herbs, Grilled Bread Salad Seasonal Caesar Salad Entree Roasted Miso Glazed Cod Loin, Potato Piave, Seasonal Vegetable with a Miso “Burr” Blanc OR Roasted Half Duck, Mushroom and Herb Bread Pudding, Seasonal Vegetable with a Chestnut…
MAKE A RESERVATION November 8th – 6 p.m. Chef: Kat Kirwan 122 Corson Menu Appetizer Smoked Fish Rillette, Grilled Baguette Salad Seasonal Greens, Apples & Cheddar, Plum vinaigrette, Cracker Crumble Entree` Smoked Rabbit Pot Pie Autumn Vegetables, Bechemal, French Pastry OR Steak Au Poive Whipped Herb Potatoes, Season Vegetables Dessert Lemon Rosemary Pound Cake Tea…
MAKE A RESERVATION June 14th – 6 p.m. Chef, Eddie LaMarre Appetizer: Shrimp Quesadilla w/ salsa Salad: Spinach Salad w/ crispy bacon, feta cheese & house vinaigrette Entree: Choices Beef Tenderloin Steak w/ Marsala mushroom gravy Or Lazy Lobster fresh picked Maine lobster in a butter sauce Vegetable: Pasta Primavera Dessert: Creme Brulé Tea…