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 February 15th – 6 p.m. Valentine’s Day Chef, Eddie LaMarre Appetizer: 6 Cheese Ravioli w/ sun-dried tomato olio Salad: Romaine Hearts w/ blue cheese, dried cherries, & walnut dressing Entree: Choices Marinated Grilled Hanger Steak w/ maple bourbon gravy Or Crispy Roast ½ Duck w/ bourbon maple glaze Or Baked Jumbo Stuffed…
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:…
MAKE A RESERVATION January 13th Chef: Ed Lamarre Appetizer: 6 Cheese Ravioli w/ sun-dried tomato olio Salad: Fresh Garden Salad w/ mandarin honey vinaigrette Entree: Choices Pan Seared N.Y. Sirloin Strip Steak w/ porcini mushroom & herbed butter Or Crispy Roasted Half Duck w/ orange ginger sauce Or Grilled Halibut w/ lemon, dill, & cucumber…
Vaccinations Required July 31st – 6 p.m. Chef: Ed Lamarre Appetizer: Maine Crab Cakes w/ Remoulade Sauce House Salad w/House Vinaigrette Entree: Roast Tenderloin of Beef au Poivre OR Baked Haddock Caprese w/ Parmesan Cream Sauce Vegetables: Vegetables in Season & Roasted Garlic Mashed Potatoes Dessert: Blueberry Shortcake Tea or Coffee Fixed Price: $70p.p….
MAKE A RESERVATION December 20th – 6 p.m. Chef: Kat Kirwan 122 Corson Menu Thai Shrimp Salad Lemon grass, herbs, peanuts Entrees Venison Thom Kah Grilled venison loin, coconut curry, mushrooms & rice OR Roasted Half Duck Hoisen BBQ sauce, warm peanut noodles w/ roasted vegetables Dessert Mango Cake Ice Cream & toasted coconut Tea…
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…