December 20th – 6 p.m.
122 Corson Menu
Lemon grass, herbs, peanuts
Grilled venison loin, coconut curry, mushrooms & rice
OR
Hoisen BBQ sauce, warm peanut noodles w/ roasted vegetables
Dessert
Ice Cream & toasted coconut
Tea or Coffee
Price: $85pp not including tax & tip, 20% gratuity on groups of 6 or more
MAKE A RESERVATION October 11th – 6 p.m. Chef: Kat Kirwan Appetizer: Roasted Vegetable Bruschetta Smoked Ricotta and Fresh Herbs Salad Seasonal Greens w/ Roasted Beets, Seed Crumble Entrée Choice: Herb Roasted Pork Loin Cider Gravy w/ baked stuffed apple, maple Brussel sprouts OR Stuffed Sole Lemon Beur Blanc & squash puree, maple Brussel Sprouts…
MAKE A RESERVATION NEW YEAR’S EVE Chef: Ed Lamarre APPETIZER Shrimp Cocktail w/ house cocktail sauce Salad Fresh Mixed Green Salad w/ house vinaigrette Entree Tenderloin Steak w/ Black Forest mushroom gravy OR Crispy Roast 1/2 Duck w/ plum sauce OR Seafood Newburg w/ scallops, shrimp, haddock, & lobster in sherry cream sauce Vegetable: Herb…
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 NEW YEAR’S EVE December 31st – 6 p.m. Chef: Kat Kirwan Passed Appetizer Fig, Brie & Sausage Tarts; Stuffed Mushroom Caps; Smoked Salmon with cream cheese, red onion and capers on GF crackers Grilled Shrimp Salad Grilled Jumbo Shrimp, Arugula, Sundried Tomato Vinaigrette, Pine Nuts Entrees Beef Tenderloin Au Poivre…
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 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…