January 25th
Chef: Ed Lamarre
APPETIZER
w/ remoulade sauce
Salad
w/ house dressing
Entree
Marsala & mushroom gravy
OR
w/ lemon parsley crumbs
Vegetable:
Asparagus w/ pancetta, thyme, shallots & lemon & Oven Roasted Potatoes
Dessert:
Apple Crisp & Ice Cream w/ butterscotch drizzle
Coffee or Tea
Price: $85 pp not including tax & tip
20% gratuity on tables of 6 or more
MAKE A RESERVATION September 13th – 6 p.m. Chef, Eddie LaMarre Appetizer Bruschetta w/ local tomatoes & basil Salad Corson Waldorf Salad w/ blue cheese & lemon vinaigrette Entrée Choice Maine Crab Cakes w/ remoulade sauce Or Roast Crispy ½ Duck w/red currant sauce Vegetables Fresh Vegetable Medley Roast herb baby potatoes Dessert…
MAKE A RESERVATION September 6th – 6 p.m. Chef, Eddie LaMarre Appetizer: Grilled Chimichurri Shrimp Skewers Salad Fresh Green House Salad w/ house vinaigrette Entrée Choice Grilled Maine Atlantic Salmon w/ saffron, tomatoes & olives Or Herb Roast Tenderloin of Beef w/brandy peppercorn sauce Vegetables Seasonal Vegetables Herbed rice Dessert Lemon Tart w/ raspberry…
MAKE A RESERVATION October 25th – 6 p.m. Menu by Mary Burr Appetizer: Butternut Squash Ravioli w/ brown butter sage sauce Salad Romaine Hearts w/ blue cheese & walnut dressing Entrée Choice Braised Beef Short Ribs in red wine sauce Or Parmesan Crusted Haddock w/roasted tomatoes over fettucini olio Vegetables Roasted Buttercup Squash Dessert 122…
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…
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…
February 14th – 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 Shrimp Vegetable: Green…