June 27th

ByMary Burr

June 27th – 6 p.m.

Chef: Kat Kirwan

122 Corson Menu

First Course

Fish Cakes w/ remoulade sauce

Salad Course

Spring Salad

w/ pickled rhubarb & rhubarb vinaigrette with seed crumble & sharp cheddar

Entree’s

Grilled Bone In Pork Chop

Rhubarb BBQ sauce, corn spoon bread & braised greens

Or

Baked Scallop Casserole

Corn spoon bread & braised greens

OR
Vegetarian Entree
Chef’s Choice

Dessert
Strawberry Rhubarb Crumble & Vanilla Ice Cream
Tea or coffee

            Price: $88 pp not including tax or tip 20% gratuity on tables of 6 or more

Reservations

Similar Posts

  • FULL – December 31st NYE

    ByMary Burr

    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…

  • July 26th

    ByMary Burr

    MAKE A RESERVATION July 26th – 6 p.m. Chef, Eddie LaMarre Appetizer: Savory Butter Galette w/ cheese, spinach, roasted red peppers & herbs Salad: Watermelon Salad  Entree: Choices Lazy Lobster Fresh picked Maine lobster in butter sauce Or Grilled Lamb Chops w/ mint sauce Or Crispy Roast ½ Duck w/ black currant sauce Vegetable: Parsley…

  • FULL – May 31st join wait list

    ByMary Burr

    MAKE A RESERVATION May 31st – 6 p.m. Chef, Eddie LaMarre Appetizer: Shrimp Cocktail w/ house cocktail sauce Salad: Orange Romaine Salad w/light honey vinaigrette Entree: Choices Pan Seared Scallops fresh scallops lightly seared in butter w/ lemon-butter sauce Or Ribeye Steak w/ compound herb butter Vegetable: Baby Roasted Potatoes Broccoli Dessert: Orange Tart w/…

  • June 13th

    ByMary Burr

    June 13th – 6 p.m. Chef: Kat Kirwan 122 Corson Menu First Course Creamy Asparagus Soup, Grilled Bread Second Course Seasonal Salad with House Dressing Entree’s Stuffed Flounder with Lemon Beureblanc Potato Pave and Seasonal Vegetable Or Grilled Venison Loin, Demi Glace and Mint Gremolata Mushroom Stuffing and Seasonal Vegetable ORVegetarian Entree Chef’s Choice Dessert…

  • June 21st

    ByMary Burr

    MAKE A RESERVATION June 21st – 6 p.m. Chef, Eddie LaMarre Appetizer: Flaky Spinach Calzone w/ roasted red pepper & mixed cheeses Salad: Romaine Hearts w/ blue cheese, dried cherries, & walnut dressing Entree: Choices Butcher’s Choice Marinated & Grilled Steak w/ Shiitake mushrooms Or Fresh Atlantic Haddock w/ lobster sauce Or Stuffed Chicken Breast…

Leave a Reply