It’s cold. It’s very cold…
But we have the remedy. We have just filled the wood box at the restaurant with some beautifully seasoned maple firewood. We can assure you that on Saturday evening you will find a warmth that will reach your bones. We still have a few tables available for Saturday night (the eve of New Year’s Eve), and the menu is extraordinary.
We’ll start the evening with a fresh Maine diver scallop soup. The scallop draggers are currently working along the coast of Maine and the scallops are fresh and sweet. The salad this week is a spinach and beet salad; this salad is not only tasty, but is very healthy and will give you an iron boost. The entrée is a choice of either crispy half duck with orange and dried cranberry sauce or lobster and crab imperial. The duck entree is spectacular. Eddie tested it out over the past two weeks and we can honestly say we’ve never eaten such a succulent and tasty duck. The lobster and crab imperial is one of Edie’s signature dishes. It features Maine fresh caught lobster and crab in a rich creamy casserole. This dish received rave reviews when we offered it several months ago. And the finale will be an apple tart with whipped cream with maple-rum drizzle along with a complimentary flute of Prosecco.
What a way to end 2017 and to usher in the New Year!
This will be our last regular Saturday dinner until May. Beginning in January through April, we will have a special evening or two each month to break the winter monotony. Check our website for details (www.122corson.net). We’d be delighted if you can join us this Saturday. We wish you good health and prosperity in 2018.
Bob & Mary